I remember picking radishes out of my mother’s garden as a child. And I’m almost certain that I did not clean them with as much diligence (and an entire bottle of hand soap) as the first baby carrots I ever pulled out of the ground. Rather, I brushed off the dirt with my shirt, twisted off the ugly root, and dove right in. Crunchy and spicy, I enjoyed the radish in its freshest and rawest state without any adornments. But unfortunately, I never thought to approach asparagus in the same way.
Fresh asparagus, as I appreciate it now, signals the decline of thick greens and hearty root vegetables, and ushers in the lighter, more uplifting assortment that spring has to offer. However, in my childhood memories, I recall asparagus as a rather sad, drooping and stringy set of spears that were often overcooked, as that is the easiest and most frequent method of preparing a veggie that barely needs any time to cook. Except for eating it raw. (more…)
It’s been an I-don’t-really-feel-like-cooking kind of week. Even after making a special trip to the grocery store yesterday to buy a few simple ingredients for the night’s dinner, I was thisclose to ordering take-out.
And after last Friday’s fabulous 9-course tasting menu birthday dinner at The Ritz (thanks, Jay!), who could blame me for being in a bit of a cooking slump? When am I ever going to have sashimi, quail egg, abalone, veal, lobster, quail, and foie gras again during a single meal? On the other hand, if I ate like that on a more frequent basis, I’d only be able to eat twice a week – that’s how full (and satisfied!) I felt afterward.
After feeling full all of last weekend, this week has been a week of relatively simple eating. Smoothies for breakfast, salads for lunch, and easy-to-put-together dinners. I’ve been loading everything with fresh produce, and fried rice – despite its greasy-sounding name – is no exception.
Did you know that fried rice can be delicious comfort food without being overly oiled-up and unfresh? It can also be loaded with your choice of fresh veggies, (more…)