Stick-To-Your-Ribs Goodness, originally uploaded by CaitKP. There’s been a lot of flap lately about magazines and newspapers being rendered obsolete by the internet. I hope this never comes to pass. It’s true that for most of my culinary inspiration, I use the web, but to use the web, you have to have at least some inclination as to what you are going to make. It’s on days when I have *absolutely no clue* what I want to cook that I…
I am always looking for new things to do with leafy greens. At this point, I’ve done the quiche/fritatta, the pasta, the saute, the soup, etc. The only one I hadn’t done (until recently) was the casserole. I’d seen several recipes for vegetable casseroles featuring chard or kale, but none had spoken to me. That was, until I heard tell of a swiss chard gratin recipe on AEB which had become “an AEB standard”. Now, a good recipe is one…
It is January in the Northeast, a sad time on the fruit front. The clementines are getting mushy and saccharine, the strawberries are pallid and flavourless, and we are still 3 months away from seeing anything locally grown on our shelves. This is the time of year I fall into the banana-grapefruit rut. Bananas because I can throw them in my bag, grapefruits because they actually taste like something. However, it’s also the time of year that the stores are…
DSC_0018.NEF, originally uploaded by CaitKP. This is what became of the noodles that got nixed from the miso soup a few days ago. They met up with the kale that had been idling in the fridge for about a week, and turned into an NY Times recipe I’d been eyeing for some time. As usual I was missing a few ingredients, but I think it came out pretty well: 1 bunch kale (oh, alright: 3/4 lb -ish)1 hunk of gruyere…
It seems fitting that this blog should get it’s revival, after several months of disorganized silence, at a time when I have just parted ways with the kitchen it was created for. It’s true. I have parted ways with my dream kitchen (*sniff*). The reason being that I moved back to Montreal and the kitchen, despite my begging and pleading, stayed in Seattle. Oh well. I am told that the chef makes the kitchen, rather than the other way around,…
Chickpea Salad, originally uploaded by CaitKP. A: I don’t know but they make excellent salad. Ever since seeing chickpea salad in the salad bar at the grocery store, I had been craving it. The salad I was actually craving was a spicy, dry Moroccan chick pea salad that I had at a restaurant once, but I couldn’t find similar recipe online. Instead, all the recipes I saw seemed to have a strong Greek influence going on. So I got creative,…
Drawing on the philosophical discussion of the last post, I thought I’d post a sort of case study, explaining how I go about cooking multi-course meals. I made a trio of Indian recipes last weekend and even surprised myself with how easy the meal was cooking and timing-wise. This particular trio works very well together because, while all three recipes are quick to make, they can also be staggered nicely, so you don’t find yourself trying to do 3 things…
I would like to begin this post with an apology: first for not having written for a few weeks (I was in France…I’ll elaborate in a later post) and second for the nerdliness of this post (well, the name of this blog is Cooking in *Code*). Anyways…moving on. I got the idea for this post from a discussion I was having earlier today in which I was vehemently disagreeing with the (somewhat preposterous) claim that a good way to improve…
I actually began to write this post several weeks ago, but never got round to finishing it. Anyways: part 3 of the “stuff to do with asparagus” trio is of course, none other than the classic asparagus gruyere and mushroom quiche. This recipe comes from one of my favorite (Toronto based!) food blogs: Closet Cooking. I cheated on the crust, and used a frozen crust instead of making my own and substituted leeks for ramps, since that was what was…
Grilling asparagus may sound like a rather tedious process, and indeed, if you’re not big on grilling, a similar effect can be achieved by tossing it with some olive oil in a baking pan and popping it under the broiler for a few minutes. However, if you’re already BBQ-ing, as we were, it seems a shame to go to all the fuss and bother of heating up the oven. The biggest hazard when it comes to grilling asparagus is that…