Karen_Schaffer's Profile
square foot gardening and companion planting
Here's a really useful article on companion planting:
http://www.gardening.cornell.edu/factsheets/ecogardening/complant.html
The bottom line is that you don't need to worry whether two plants are 'friends'. It's more a matter of whether one plant will overwhelm another one if planted too close. Tomatoes, squash, pole beans, cukes, and melons can easily sprawl all over and smother nearby plants. Also make sure that tall plants aren't shading short plants (unless you want them too, like using tomatoes to shade your lettuce).
Mixing flowers and herbs in with your vegetables is a great way to attract beneficial insects too. Just make sure that they'll be happy with regular watering (some herbs, like rosemary and sage, prefer drier conditions; others, like basil and tarragon, like regular water).
Cherry tree damage
Might be insects of some sort. Or might be woodpeckers looking for insects. Do you have a Master Gardener program in your state or county that you can contact, with a photo and description?
Here are some possibilities:
http://www.ca.uky.edu/entomology/entfacts/ent43.asp
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2
Pan-Roasted Asparagus with Fried Eggs and Anchovy Bread Crumbs, p. 46
This got merely an okay from us. I liked all of the elements just fine, and the bread crumbs were really tasty. But the dish didn't pull together for us. The asparagus and the eggs seemed very distinct and separate from each other.
I will say that I tried her pan-roasting method since I had skinny asparagus, but after 10 minutes, twice her suggested time, they were still crisper than I like. Maybe if I had cooked them to totally tender, I would have liked the dish better. If I make it again, I think I would roast or grill the asparagus which would also save a little time since that could be happening while I made the breadcrumbs and fried the eggs.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2
I used the leftovers as a topping for a green salad, which was great. All of the seeds provided great bursts of flavor with the salad greens.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 3, 4, and 5
Shrimp for a Small Kitchen, p. 109
Another endorsement for this fast & delicious recipe! I used lime instead of lemon, just because I had some sitting around, which gave the dish a haunting, almost floral taste. My feta (a French one that I've bought many times before) was surprisingly mild this time, but the capers give this dish plenty of tang (I was generous with them). I forgot to clip some basil, but the dish still had plenty of flavor. I served it on a bed of cooked orach, a leafy green similar to beet greens and spinach, and the sauce was divine mixed with the cooked greens.
I've been making a dish similar to this for years using blue cheese and vermouth. I look forward to ringing changes on the both of them.
April 2012 COTM: Melissa Clark Month, Cook This Now: Spring
Hah! So very true. And the writer's conclusion is spot on. Caramelize your onions in advance, while doing something else (like preparing a different dinner). Then you'll have them ready. Slow caramelization gives better results anyhow.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2
Roasted Spiced Cauliflower [with Almonds], p. 70
Very easy and tasty, even though I forgot to crush the spices, and I totally forgot about the almonds. Also, I subbed fennel seeds for the coriander seeds, which worked fine. I made it as a side dish to a quicky version of chicken marbella, and the combination of flavors was great.
Bitter? Sour? Please help me come up recipes
Sorrel is great for a sour burst, and there are lots of recipes for sorrel cream soups, even sorrel flans.
Lemon zest might give him some flavor sensations while not being acidic.
Savory custards or savory cheesecakes? You can infuse cream with flavors (garlic, rosemary, lemon) to get some tasty effects.
Cooked arugula or mustard greens have a bitter flavor. Puree them and mix with any of the above?
There's a lovely French way of scrambling eggs where you cook them over low heat stirring constantly so you end up with softly set, almost custard like eggs. Could easily be made with lots of butter to up the calorie content.
Good luck!
April 2012 Cookbook of the Month: Melissa Clark Month
For some reason, I just can't get excited about Spanish month, so I'm sure I'll continue cooking from MC for a while to come. Many recipes I haven't gotten to yet.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2
Aha! Here is the raw kale salad thread that I remembered reading but couldn't find when I was posting my review. I made the raw kale salad that's in the October section of CTN, which has an anchovy-date dressing, so my review is posted over there. I was perplexed that I couldn't find the raw kale salad discussion to append my review too. Now all is explained.
April 2012 Cookbook of the Month: Melissa Clark Month
Agree with everyone. I love cooking seasonally, from a philosophical, taste-wise, and pocketbook stance. (Especially since I'm often cooking from my own garden.) There's something about her ingredient choices and assumptions of pantry selections that resonate with me (except for cilantro, but hey, I'm used to subbing for that). I'm finding it easy to cook from these books, yet I'm also finding new & interesting ideas. Quick, easy, & tasty is always welcome.
I also appreciate her judicious use of oils and other high fat/high calorie ingredients. She doesn't forgo them nor even use barely minimal amounts, but instead uses them to good but not excessive effect.
I especially like the "What else?" sections in CTN. Many interesting ideas and tidbits.
My only real complaint is some of the indexing is odd in "In the Kitchen with a Good Appetite". I tried to look up a shrimp recipe. No shrimp in the index. WTF? I knew there were shrimp recipes. Turns out they put everything under "Fish & seafood" in the index. If I buy a copy of the book, you can bet I'll be writing in some notes in the index. Happily, the indexing in CTN is better. And EYB is great too, of course.
April 2012 COTM: Melissa Clark Month, Cook This Now: Autumn
Raw Kale Salad with Anchovy-Date Dressing, p. 296
I could have sworn I had read discussion about this recipe already, but I can't find any. Either I'm delusional or blind. In any case, here's my review:
Remove ribs from kale (2 large or 3 small bunches, whatever that means) and finely slice it. Make dressing by mixing together 6-8 finely chopped medjool dates, 6 finely chopped anchovy fillets, 3 finely chopped garlic cloves, finely grated zest of 2 oranges and 2 lemons, 1/2 c. evoo, and 1 tbsp + 1 tsp red wine vinegar. Add salt and more vinegar if needed. Toss with kale.
I made a 1/3 recipe for the two of us, subbed a Meyer lemon for the oranges & lemons per her suggestion, and used barhi dates instead of medjool. The dressing seemed too thick and lacked acidity, so I added more vinegar.
We were a little unsure about this dish until we added some toasted sliced almonds, which really transformed it. The crunch and the flavor were a welcome contrast. I think pieces of orange or other citrus would be a great addition too.
The amazing thing about the dressing is that none of the ingredients stood out, not even the garlic. Very interesting combination. But if I make it again, I would toss all of the ingredients into my mini-food processor. It doesn't seem like it should take very long to chop everything finely, and yet, somehow, it did. Also, making this salad earlier in the winter when the kale is younger and sweeter would likely be better, though the dressing did temper the slight bitterness of the kale nicely.
I do wish that recipe writers would specify quantities more clearly than "2 large or 3 small bunches of Tuscan kale." That's a fine starting point, but also include a weight ("about 12 oz") or volume ("about 8 cups shredded"). How do I know what size bunches your farmers market is selling you? If there's only one size of bunches at mine, are they large or small? And what if I'm picking kale from my own garden?
For soups & braises, I don't worry about it and just add what I feel like. But here there's the question of what balance of dressing to greens she intended. Yes, of course I know that it all boils down to what I want to eat. FWIW, I used 1 bunch of kale (whatever size that was -- I didn't weigh or measure it either) to 1/3 recipe of dressing, and it seemed like plenty of dressing. YMMV.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 1 and 2
Red Lentil Soup with Lemon p. 75
I thought this soup was pleasant enough, but needed more oomph. I make a similar dish that's a bit spicier, and I serve it with yogurt. So I added more chili powder and some buttermilk to this one, which bumped it up a bit. I think I'm going to add cooked greens to the leftovers, and possibly additional seasoning, which means I'm essentially turning it into my other recipe. Ah well, I guess I already have a favorite red lentil soup.
April 2012 Cookbook of the Month: Melissa Clark Month
Just to be clear, what I wrote originally is how the recipe is presented in the book. What I really made for us was 1/2 lb of grapes, with everything else comparatively reduced, and about 5 oz of chicken each. That made plenty of grapes, though we liked them so well we gobbled them all up. Although making a full pound and having leftovers wouldn't necessarily be a bad thing.
Do not bring me a sandwich - boxed lunch ideas beyond the typical sandwich
What you need is one of those wide-mouth thermos bottles so you can pack hot soups, stews, chili, etc. for him. The possibilities are endless.
You could also make main dish salads with all sorts of grilled/roasted/steamed/boiled/raw vegetables plus chicken, fish or seafood, ham, hard-boiled eggs, canned tuna or other canned fish (Smoked herring? Smoked oysters? Sardines?). Garnish with flavor spiking ingredients like olives (green or black), capers, bacon, avocado, cheese, or nuts. Try to focus on a few ingredients rather than throwing the whole refrigerator in (e.g., shrimp & arugula with a chile-lime dressing, chicken, bacon, & avocado with blue cheese, tuna nicoise with green beans, potatoes, & olives).
Traditional Ethnic Recipes
Check your local library. Many libraries have huge collections of excellent cookbooks, an amazing resource. You could browse used bookstores too -- buy the books, then resell them when you've learned what you want from them.
April 2012 Cookbook of the Month: Melissa Clark Month
Yes, that's it. Good searching, Gio! The only difference is that the poster doubled the recipe to make it 4 servings and gave specific amounts for the salt and pepper.
HOWEVER -- I think the original recipe is enough to serve 4 people, even though it says it's for 2. She calls for 1 1/2 lbs of chicken thighs and a pound of grapes, which seems like a crazy amount for 2 people to split. I have to wonder if it's a typo. Maybe I should email her and ask. A different recipe calls for 6-7 oz of chicken breast per person, which is much more reasonable than 12 oz per person, imho.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 3, 4, and 5
What a brilliant idea to add the garlic cloves! I must remember that one.
April 2012 Cookbook of the Month: Melissa Clark Month
Well, it's mainly a book about their philosophy of eating, how they eat well, even indulgently, but maintain reasonable weights. The recipe section is modest, about 80 recipes at the back of the book, though they are MC's interesting takes on various things. So is it worth buying? Well, I found a new copy on-line for $4.99 (+3.99 shipping), so I did buy it. But if you're mostly interested in the recipes, you might not feel it's worth even that.
How's that for a wishy-washy answer?!
April 2012 Cookbook of the Month: Melissa Clark Month
Tonight I made the sherried grapes portion of the "Roasted Chicken Thighs with Sherried Grapes and Watercress" in "The Skinny". They were amazing! I've never roasted grapes before, but I certainly will again.
Mix 1 lb of seedless red grapes with 3 tbsp sherry vinegar, 1/2 tsp sugar, 1 tbsp butter or olive oil, salt & pepper. Roast on a baking sheet at 450 for 20 min., tossing occasionally. I couldn't figure out how to toss the grapes with a lump of butter (she doesn't say to melt it), so instead I dotted the butter over the grapes after putting them in a pan.
The flavor was amazing -- almost like cherries, actually. We joked that I could make a mock cherry pie with them if I wanted. The sherry aspect of the vinegar mostly disappears, though, so it would be a fairer description to call these roasted grapes rather than sherried grapes. But the touch of butter totally came through and was fantastic.
Someday I may make the recipe as written, because I'm sure having the chicken juices mixing with the grapes would be even better. But they were excellent by themselves.
May 2012 Cookbook of the Month Winners: Food of Spain and Moro: The Cookbook!
Add another agreement with Caitlin's suggestion. I like the idea of comparing and contrasting the two books, especially since there are no copies of Moro in my local library system, so I'm unlikely to be cooking from it.
And yes, Beetlebug, I too cringe at the hugely long threads that developed during the single thread months. Some happy medium of some subdividing but not too much subdividing is what I like best.
Thanks, LN!
April 2012 COTM: Melissa Clark Month, Cook This Now: Spring
I'll have to take a look at this recipe. I *do* have green garlic in the garden, and I think my lemon thyme is big enough to spare a few sprigs. Thanks for reviewing it.
April 2012 COTM: Melissa Clark Month, Cook This Now: Spring
Salade au lardons is one of my all time favorite salad meals. I won't be making her particular version because I don't have any frisée left in the garden, but the only real twist on the classic is the blue cheese. I do wish she had at least mentioned the original French name, though. Leaving it off seems to deceptively imply that it's an entirely new salad she created.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 3, 4, and 5
Roasted shrimp and broccoli, page 105
Except I had boneless chicken thighs that needed to be cooked. MC says in the intro that they would work, but she felt chicken thighs are better if they have time to marinate. Well, I didn't have time to marinate them either, but I cut them into smallish chunks, tossed them with a little olive oil and the spice mix (I too lightly crushed the coriander and cumin seeds, and held back on the salt a bit), then set it aside while I prepped the broccoli. I then tossed the broccoli with the chicken, adding a little more oil, and stuck it in the oven, stirring once halfway through.
The chicken was fantastic! The broccoli was good, but I think I should have reserved a bit of the spice mix to sprinkle on the broccoli, because it mostly clung to the chicken pieces. Other than that, a real winner. Fast, easy, delicious.
EatYourBooks and the surprising lack of notes
I've been trying to post notes to EYB, because I agree that it can be really useful. Sometimes, though, what I end up making is more inspired by a recipe, as opposed to actually making the recipe as written. I'll write about those things in COTM because we're having an ongoing conversation. But it doesn't feel right to post a standalone review like that to EYB.
That said, I'll try harder! Because I do appreciate reading other people's comments on recipes, on EYB or anywhere.
April 2012 COTM: Melissa Clark Month, In the Kitchen with a Good Appetite: Chapters 3, 4, and 5
Wow, what a great riff on the original recipe!
April 2012 Cookbook of the Month: Melissa Clark Month
Hope you like it too! It's really just a yogurt-based blue cheese dressing on celery plus tabasco, but we loved it.
The book itself doesn't really say anything new about weight loss, and the NY fashion sensibility can be a bit too cute sometimes. Yet there's an underlying, down-to-earth reality about it too. How does someone who eats for a living and really loves food and new flavors not gain weight? The answer is essentially fruits, vegetables, portion control, exercise, and maintaining a balance. Like I said, nothing earth-shattering, and yet it's persuasively presented. Plus the recipes are great.
April 2012 Cookbook of the Month: Melissa Clark Month
Just in case anyone is interested, here's a paraphrase of the Celery with Blue Cheese and Tabasco salad. I loved it! It's definitely going to be a permanent part of my repertoire, which I don't say lightly.
Thinly slice 3 stalks of celery. Whisk together 1/3 c plain yogurt, 1 tsp evoo, salt & pepper. Combine with celery and 1 oz crumbled blue cheese. Sprinkle with tabasco sauce to taste.
I whisked the blue cheese and tabasco into the yogurt mixture before combining with the celery. My yogurt was a little thick, so I might thin the dressing just a bit next time. I can hardly wait to make it again.
April 2012 COTM: Melissa Clark Month, Cook This Now: Spring
Quick-Braised Pork Chops with Spring Greens and Anchovies, p. 123
Delicious! I used two four-ounce pieces of pork tenderloin that I had in the freezer, which worked beautifully. I had to cook them a little longer because they were so thick, but it was still a quick & easy dish. I was using up the last of some anchovies that I had put in a small jar in the fridge, so instead of the olive oil or butter, I used the anchovy-infused oil! It spit and spattered a lot because it isn't pure oil, but it tasted great. I only used about 2 tbsp total instead of 2 tbsp oil plus 2 tbsp butter.
