The French

Last night I put together some white kidney beans in a little olive oil, sautéd them until they got kind of crispy on the outside. Then I added a little olive oil, shallots, kale and took a picture.

When it all looked good enough to eat, I put the mixture into mini one-serving soufflé dishes, sprinkled each with some bread crumbs and baked the little suckers until they became crispy, golden delights. I would show you a picture but I was so consumed with avarice that I quickly plated a lovely spinach, jicama, avocado salad with citrus dressing and dinner was served. We ate and ate. And then I remembered why the camera was sitting out.
Hélas, mes amis, je n'ai rien.

Which brings me to the French: I'm reading, The United States of Arugula by David Kamp and while I'm not thrilled with the author's style, I do appreciate the history of food. I love this part from p 31: French chef, Antonin Carême (1784-1883), in his book L'art de la cuisine française au dix-neuvième siècle, "popularized such terms as béchamel, velouté, and soufflé ensuring that ... like ballet (another art formed in seventeenth century France), cuisine would continue to speak in French."
Huh. So it does.
Bonne nuit.

...ahem

If people don't tell me about my misspelled words, how am I ever going to learn? It's about sharing, man, sharing. Seriously.

I have accepted Seitan as my personal saviour.

I've been thoroughly enjoying some online reading of late: Hezbollah Tofu and Vegan Appetite have offered up some great culinary challenges. While my food styling and photography are not up to par, turns out I can cook with seitan! Who knew? After going to three different stores this morning (thanks for nothing, Phoenix), I finally found packaged seitan at Whole Foods (but of course) and began to whip up some Civet de Seitan by Vegan Appetite.

Below is my marinating baggie full of leeks, onion, garlic, red wine and carrots. Looked nasty but I trusted in seitan. My little blue dishes contain flour, grated dark chocolate and the bouquet-garni.

I especially enjoyed the chocolate prep. It's true, this meal does cure pms.

My civet turned out amazing with a side of frites. It wasn't as shiny nor as happy looking as Vegan Appetite's version and my plating skills leave something to be desired but I have hope. Or maybe it's Obama....anyhoo.

Damn, this was yummy.

Kitchen Strategery

I am a kitchen goddess. I guess I knew it all along but I become discouraged when I try to make Indian food I always get a rather tasty pot of yellow mush. But not tonight, children! I made Italian.

Patatine e Carciofi Arrosto. A gorgeous way of saying roasted 'taters and artichokes. I added cauliflower and while its' presentation is a bit bland, all grays and beiges, it tasted frickin' amazing! Roasted all three veg with thyme, rosemary, s & p and three cloves of unpeeled garlic. Chopped up the roasted garlic when the veg were done and thew it on into the mix. The recipe did not say to do that. I am SUCH a rebel. Mixed into the whole thing a handful of grated lemon zest, a healthy clump of parsley some more chopped garlic and I am a genius. My mouth is still on fire from the garlic and my dogs won't come near me, but I am sated. Anyway, it beats a pot of yellow mush.

2009

So here we are 18 days in and while I hate to be a cliche I think my new year's resolution (which to be fair, I formed at Thanksgiving) is holding up. I'm actually going for a daily run. More like a walk/run. Feels great. Gets me out of the office under fire of envious glares from people who don't exercise. Bah! Heart health, man, heart health.
I'm also packing fabulous lunches for myself. My latest joy is Masala Tandoori Naan from Trader Joes. This soft yummy flatbread is now comfort food.
I said I was running, not cutting carbs.