I always find a brightly-colored salad to be uplifting in wintertime. Lettuce may not be not a winter crop, but I like to overlook that fact and focus instead on salad as an opportunity to let winter citrus shine. And at this time of year fresh herbs are starting to peek up in the garden, which is a perfect excuse to supplement your salad greens with generous handfuls of parsley. The play of flavors and textures here—sweet, salty, bitter, crisp—will brighten any winter day. Continue reading
It’s unfortunate that we’re not supposed to eat sugar anymore, because at this time of year I’m zesting citrus like mad and there’s nothing like a little (or a lot of) sugar to tame the delectable bitterness of orange and lemon peels. Think marmalade, think lemon-olive oil cake, think whole wheat quick bread with orange zest and brown sugar. Need more ideas? I loved this recent post from Food In Jars.This isn’t a recipe so much as a good idea: before the next time you peel or juice a (washed, organic) lemon or orange, scrub off the zest with a microplane first. Zest the fruit directly into a bowl to catch every drop of oil and essence from the peel. Add sugar. For this batch I added 1/2 c. granulated sugar to the zest of one orange and half a lemon. Mash it around to help the sugar absorb the flavor of the zest, then leave the bowl uncovered at room temperature for a day or two, stirring occasionally, until the zest is completely dry. Transfer to a sealed jar for storage. Continue reading
It’s a good day when I make two great salads. I couldn’t decide which to tell you about first, so I’m going in chronological order. My brother was passing through town today, and he and I had this one for lunch. I’ll tell you about the dinner one (kale! toasted almonds! the rest of that black garlic!) another day.
Because, no, I don’t cook something new every day. In fact, some days I don’t cook at all. (Who cooks every day? More power to you, I say, but not me.) Here’s how it works around here: when I make something I really like that hasn’t yet been featured on Emmy Cooks, I snap a picture and jot it down on my list. Often I do tell you about it the same day, because it’s on my mind, but sometimes I don’t. And sometimes, like today, it’s fridge cleaning day and I make two worthy new salads and save one for another day. So that’s how I build up my list, which is where I turn for inspiration if it’s not a cooking day, or if I’ve only cooked old favorites that you already know about (I do that a lot), or if I tried something new that wasn’t so great. Because I only tell you about the great stuff.