Wednesday, October 5, 2011

Life is . . .

    "It's better to be a pirate than join the Navy"--Steve Jobs

I remember when Jim Henson and River Phoenix died.  I find it a mystery that these two men somehow struck me in their deaths like I had known them personally.  I think some people have a certain gleam in their eye or simply have something that cannot be defined.  Perhaps, Steve Jobs had that same persona-- That mark we can only hope to rub into the dense woodiness of life.  Or it could be that I found out about his passing after watching Crazy Heart, so my empathy is high. Here's to you Jobs-- let's eat some Carbs. All you haters can go to bed. 

What you Need:

1 lb. pasta, cooked
3 Tbsp. olive oil
3 cloves garlic, crushed
2 tsp chili, finely chopped
1 C parsley, chopped
1/2 C basil, chopped
1/2 C oregano, chopped
6 1/2 oz ricotta cheese, small cubes



Pasta with Ricotta, Chilli and Herbs 
Cook Pasta.
Heat oil in frying pan, add garlic and chili, cook 1 minute over low heat, stirring.
Place cooked pasta in bowl and pour contents of frying pan over pasta.

Add herbs and season with salt and pepper.
Add cubed ricotta.

*It helps to drain ricotta and set on a towel.  It keeps the cheese firm.



This meal pretty much wiped out the last of our herb garden.

Total Time: 25 minutes
Drink:  Something cheap
Movie: Crazy Heart

Tuesday, October 4, 2011

Arab Spring Pt. II

The revolution sweeping the eastern world is quite fantastic to a sleepy revolutionary cook.  I once cared greatly for such things--my government's involvement in propping up oil despots, kings and what not all in the name of money.  So, it is nice for the people to rise up and kick the thugs out of their kitchens
For anyone who hasn't been paying attention--and I admit, a lot has happened, here is a handy timeline: Arab Spring.

Mediterranean food uses an incredible amount of lemon juice.  My wife got a canker sore.  Enjoy!

photos by DMG
What you Need:
6 meduim potatoes
1/2 C parsley, chopped
1/2 C green onions, chopped
2 garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
1/4 lemon juice
1/4 C oil olive



Lebanese Potato Salad

Boil potatoes with skins on.  Cool.  Peel and cut into 1/2 inch cubes.  Place in salad bowl.  

then . . .
Add parsley and onions, stir.
Add remaining ingredients, toss.
Cover and refrigerate.

* I love me some potato salad, so it was nice to find a foreign variation.  The olive oil is what makes this so good.  It's really called Salatat Batata.



Total time: 30 minutes plus cooling
Drink:  Lemonade with rose water
Music:  New Ryan Adams





Monday, October 3, 2011

Mondays are for Suckers!

I recently found out that my paternal great-grandmother was a full blood Native American.  It explains my olive complexion and, perhaps, why certain American colloquialisms have always rubbed me the wrong way.  Many from my short youth have fallen out of favor--rightly:  Indian-giver and even gypped.  But Indian Summer is still around because, linguistically, tying the word Indian to a soft pastoral word like summer seems to make it more round a term.  And it is 40 degrees and raining in Pittsburgh, so I find it only fitting that I find myself begging for one more tall glass of summer.


We attended the monthly Pittsburgh Veggie Foodies this weekend and for the first time they accepted my submission for an Idea.  Arab Spring.   It was a great time with many drinks and exceptional veggie cuisine.  If you're in Pittsburgh, check them out here: PVC.


What you Need:
16 oz jar Grape Leaves
1 C lentils cooked in 3 C H2o
1/2 C Bulgar set in 1 C Hot H2o
1/2 C Vegetable oil
1/4 C pine Nuts
1/4 C onions, diced finely
1/4 Mint. diced finely
1/3 C Lemon juice
1 tsp salt and 1/2 tsp pepper
1/2 tsp cinnamon
1 lemon, for juicing

Stuffed Grape Leaves
Cook Lentils for 30 minutes.  Bring to a boil, cover and simmer.  Place Bulgar in hot water and set aside. 
Heat oil in skillet, add pine nuts, saute until lightly browned.  Add onions and saute until transparent.  Remove skillet from heat and add mint, lemon juice, seasonings, lentils and Bulgar.  Mix well.
Rinse grape leaves, drain and remove stems.

Assembly:
Lay an assembly line for leaves.  Set leaves shiny side down.
Place 2 tsp. of mixture in a line across the middle of leaves.

Fold the outside of the leaves in 1/2 inch towards the center. Then, roll into a firm--not too firm, finger.  Place each roll, seam side down, side by side in a large sauce pan.  Stack them atop one another (We had 3 rows).  Then fill with water and juice from a lemon all the way up to the bottom of the last row.  Bring to a boil, lower heat, cover and cook for one hour.



* Squeeze a little lemon juice over them while serving.  

Total time:  1 1/2 hours
Drink:  Great Lakes 
Music:  Damien Rice