Author: youcanteatbread
Watch an ugly duckling turn into a swan.
Read more: Rutabagas à la Greque on Food52.
Mmmm what a glorious way to showcase an oft overlooked root vegetable! Check out the recipe below adapted by Food52 from the legendary vegetable guru Alice Waters:
Author Notes: Adapted from Alice Waters’ The Art of Simple Food II, Clarkson Potter 2014. – Marian Bull
Serves 4
1 large or 2 small rutabagas (about 1 pound)
3 cups water
3/4 cups white wine vinegar
1/4 cup white wine
1 hefty pinch peppercorns
1 hefty pinch coriander seeds
1 hefty pinch mustard seeds
2 large (or 4 small) cloves of garlic, peeled and halved
2 chile pods
4 thyme sprigs
4 marjoram sprigs (or 1 pinch dried marjoram)
Salt
Peel the rutabagas, then cut them into 1/4-inch slices. If you want a little more stability, cut them in half and then slice them into half-moons. Measure all other ingredients into a medium-size pot. Add enough salt so the liquid tastes salty (but not inedible) — one generous pinch is a good start. Bring everything to a boil, then simmer for 3 minutes. Be warned: your kitchen will smell like vinegar. Add the rutabaga slices, trying to get all of them submerged. Cook them until they’re tender, but not too soft — a knife should pierce them easily but you don’t want them to fall apart. This should take about 15 minutes. Let the slices cool in the liquid. Serve as is, or drizzled with salsa verde — Alice says they’re better the next day, and I agree. You can store them in the liquid for up to a week or so. Note: You can really put anything you like into the cooking liquid. Experiment with other herbs and spices, like fennel seeds, bay leaves, ginger, etc. Express yourself!
Goodnight Hollywood. #sunsetsandpets (at The Grove)
Attention Tumblrs I have moved to California!
And yes while it was bittersweet to leave my Brooklyn kitchen and my usual food haunts, there is SO much to explore in Los Angeles.
Did I mention that LA is a gluten-free paradise? Everyone is so health conscious here that it’s not nearly as difficult to find celiac-friendly fare wherever one goes. It’s pretty inspiring to have a bounty of options (don’t even get me started on the glory that is an LA farmers market) at my fingertips, I’ve been re-energized to really cook again.
So here’s to a new year, a new home, and everything that LA and 2014 want to throw at me, because I am so ready.
Let’s face it, we all want to look decent in a swimsuit, and despite the still chilly weather, those summer months are creeping up! These brownies look pretty tasty, and at 37 calories a pop, how can we resist?
For the brownies:
3/4 cup nonfat greek yogurt (I used Fage 0%)
1/4 cup skim milk
1/2 cup Cocoa powder
1/2 cup Old fashioned rolled oats (like Quaker)
1/2 cup Truvia (or any natural/stevia based sweetener that pours like sugar)
1 egg
1 teaspoon baking powder
1 pinch salt
Preheat the oven to400°F. Grease a square baking dish (I used 8”x8”). Combine all incredients into a food processor or a blender, and blend until smooth (about 1 minute). Pour into the prepared dish and bake for about 15 minutes. Allow to cool completely before cutting into 9 large squares. YAHM.
Optional: I added about 1/4 cup of chocolate chips to my batter, just to live dangerously. This brings the calorie count up to about 65 calories per brownie. Not bad, not bad.
Bellevue Evacuated
Please take a few minutes to read one physician’s experience from last week’s evacuation at Bellevue Hospital. I am so proud of my department (Psychiatry) and his description of 3 key players below brought tears to my eyes because I worked with all of them this past week and he hit it right on the money.
…the psychiatric administrators and staff worked furiously and tirelessly to get patients discharged or transferred, even before an official evacuation order came from the Mayor’s Office. I remember seeing the head nurse of the psychiatric emergency room show up in a bright red dress, bright red lipstick, and a determined look on her face. Everyone knew (more than even usual) to stay out of her way unless she had something for you to do. I swear I saw Bellevue’s director of psychiatry every time I turned around, her demeanor somehow as sweet and openly caring as ever. I worry that the pregnant director of consultation liaison psychiatry did not leave or even rest for days as she helped to coordinate the safe transfer of hundreds of patients who could not be safely discharged.
(via icopythat kellyqehudson marcmanseau)
As the storm raged outside, I sat in my relatively unscathed apartment and neighborhood in Williamsburg, Brooklyn watching and reading in horror as one catastrophe after another fell upon the medical center where I had…Be nice to people who work at Bellevue, things got worse than this.
Occupy Sandy is where it’s AT!
By far one of the most organized aid efforts post-Sandy:
Occupy Sandy is a coordinated relief effort to help distribute resources & volunteers to help neighborhoods and people affected by Hurricane Sandy. We are a coalition of people & organizations who are dedicated to implementing aid and establishing hubs for neighborhood resource distribution. Members of this coalition are from Occupy Wall Street, 350.org, recovers.org and interoccupy.net.
Jay Parkinson + MD + MPH = a doctor in NYC: If you’re thinking of volunteering today, here’s some helpful advice.
Think of a job you can or want to do, and bring along everything you need to do that job.
It sounds obvious. But for me and many others who were helping out yesterday in disaster areas, this didn’t occur to us to have a mission. Our mission was to go to an area and help out.
Yesterday, a group…
Excellent advice for those volunteering, make sure you have a mission, a plan, an outlined task; or else it is very easy to get caught up in the chaos.
making your mustard more mustardy
Cook’s Tip of the Day: Blooming mustard in water develops full flavor because it revives enzymes and allows them to release pungent aromatic compounds.
I should probably have this framed and hung in my kitchen.
Food Network’s Comprehensive Guide to Frosting Colors (via fritesandfries)
I leave all things frosting related to M. but this is very pretty.
Pink Grapefruit and Radicchio Salad With Dates and Pistachios
(via NYTimes Dining & Wine)
2 pink or red grapefruits
2 medjool dates, pitted and thinly sliced
1/2 medium shallot, peeled and thinly sliced
Fine sea salt, to taste
1 small head radicchio, halved and cored
4 tablespoons extra-virgin olive oil
2 tablespoons coarsely chopped pistachio nuts
Freshly ground black pepper.
1. Slice the top and bottom off one of the grapefruits. Stand it up on a cut side and, using a small sharp knife, slice off the peel and pith, following the curve of the fruit. Save the peels (there should be some red fruit clinging to the pith). Repeat with the other grapefruit. Slice both grapefruits into quarter-inch-thick rounds and arrange on a platter. Evenly sprinkle the dates on top.
2. Squeeze the juice from the grapefruit peel into a small bowl. You should have about a tablespoon. If there is less, squeeze some from one of the grapefruit slices. Add the shallot and a pinch of salt; let sit for 5 minutes.
3. Meanwhile, thinly slice the radicchio and add to a bowl. Add the shallot and grapefruit juice and toss to combine. Toss in 3 tablespoons of the oil.
4. Sprinkle grapefruit slices with salt and drizzle with the remaining oil. Place a mound of the radicchio in the middle of the grapefruit, leaving a border of the fruit exposed. Sprinkle with pistachios and black pepper and serve immediately.
Yield: 4 servings.
you can't eat bread!? 