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Eat the Web, January 14, 2014 – Grain-Free Crackers, Kale and Sausage Soup, Delta Tamales and More

bobs-red-mill-product-bounty

An amazing selection of Bob’s Red Mill products at a local market.

I made this classic Moosewood dish, African Pineapple Peanut Stew this weekend and it was fantastic.

You can this class—either just audit or take it for a certificate—called Food For Thought. It offers “a scientific framework for understanding food and its impact on health and society from past to present.”

Braised Chicken with Preserved Lemons and Olives from Tasting Table sure sounds really good right now.

Before I read this Southern Foodways Alliance article, I had never heard of Delta tamales. Now  I want to eat a whole plate of them! Two major differences—these are made with cornmeal and are simmered, as opposed to being made with masa and cooked by steaming.

The big local kefuffle over new Mayor De Blasio eating NYC pizza with a knife and fork.

These grain-free crackers from Zen Belly sound really good. I might use cumin seeds in them, too.

Glad to see an injera recipe made with 100% teff from Yum Universe! Looks easy to make, and would go good with Nom Nom Paleo’s recipe for Doro Wat.

These vintage food-oriented posters are a lot of fun.

Food52’s version of an M. Wells’s brussels sprouts salad also looks pretty good.

This Kale and Sausage Soup from Holistic Squid looks like a terrific winter meal.

Food Republic’s Onion Tart is the kind of recipe that encourages me to buy the good puff pastry at Whole Foods. Or learn to make it myself.

My recent meal at Mu Ramen, which was a delight.

I love this Chowhound thread on hole in the wall places in NYC. Not surprising, a lot of them are in Queens (and are awesome).

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Thanksgiving 2011

thanksgiving dinner 2011

Thanksgiving 2011 was a modest time, but really nice. We made a (relatively) simple meal, complete with traditional and not-so-traditional dishes. Everything was delicious! Our menu was:

  • turkey chili
  • celery root and apple remoulade
  • roasted root vegetables (carrots, sweet potatoes, rutabagas, garlic)
  • roasted brussels sprouts
  • pumpkin pie with whipped cream (sweetened with maple syrup)

The turkey chili was made with organic, free-range turkey from our CSA  – I used a pound of ground turkey and a half pound of turkey sausage. I’ll share the recipe very soon – it was a huge hit here at home. The root vegetables all came from the CSA, too, including the celery root.

I was introduced to celery root remoulade about 8 years ago, when I tasted it at an elaborate Thanksgiving dinner. I remember not being able to get enough of it, it was so delicious! It’s basically raw celery root cut into matchsticks, and it is sauced with a mixture of sour cream, mustard, lemon, and vinegar. I think it’s wonderful and it does well with the addition of diced Empire apple.

I roast brussels sprouts in olive oil and salt. I roast the root vegetables in olive oil, thyme, and salt. Both pans cooked at 400 degrees for about 45 minutes. Both dishes were delicious – I love how everything caramelizes and turns sweet and salty.

I forgot to cook the kale I had planned! D’oh. Tomorrow.

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