Must’ve been at the Raven…

A French fry walks into a bar and orders a beer. The bartender says, “No can do, man. We don’t serve food here.”

Badum-ching!

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The asparagoi are here!

Asparagus with sea salt

Asparagus is in season, which means it’s fresh, readily available, and reasonably priced. This also means you don’t need to do much to these emerald and amethyst spears from the lily family to make them taste good. For a recent bunch I bought, I cooked them as simply as one possibly can, and they were quite yummy.  I share that method with you now… But I will not share with you the proper plural of asparagus.* Instead, I will make it up.**

Roasted Asparagoi

One bunch asparagus spears

Olive oil

A few pinches sea salt

Freshly ground black pepper, herbs, and fresh lemon, optional

Break off the woody ends of the asparagus spears. To do this, just snap off the part at the bottom that’s wider and lighter colored. The stalk should naturally break at the point where that undesirable part meets the succulent yummy part.  (If the asparagus is uniformly green all the way to the bottom, this whole snapping process may have been done for you). Continue reading

Black beans in WHAT?

How interesting that the one post I managed to put up during Passover dealt with a grain that’s biblically forbidden during the eight-day holiday. I thought I’d continue (or create?) a trend of banned substances with a bean dish. This is not just any bean dish. In yet another radical move, I’ve made this a bean dessert. And it has cornstarch!

Really, though, this is a fun dish that sneaks in extra protein and fiber a la Jessica Seinfeld, everyone’s favorite (or suspect) sneaky Jewish mom. The idea came to me after a friend offered me delicious, fudgy brownies made with (you guessed it) black beans. The flavor and texture of the beans completely disappeared  in that recipe, but in this one,  you can still sense the pasty beaniness. It’s the same sensation you get from red bean ice cream. So if you like that, you’ll probably be quite pleased with this. Continue reading

Savor-ize your oatmeal

Savory oatmeal
When it comes to hot cereals, steel-cut oats are king. Instead of getting flattened and steam treated like rolled oats, they keep their original cylindrical shape, and more of their nutrients. Cooked up, they’re hearty and a little chewy.

The one problem is that they can get boring. The other day, I departed from my usual sweetened treatment and tried them savory, with rather tasty results.

It was pretty simple to do, and is a great way to use leftover steamed greens or stir-fried vegetables. Instead of thinking soupy and sweet, expect a densely creamy, risotto-like flavor and texture. (Recipe after the jump). Continue reading