The Bottomless Pot

Cooking Night

2007-12-16T21:47:00.000-05:00

Hi readers, if there still are any. I've started a new food blog, so if you're interested in some new recipies, check out callthisdinner.blogspot.com

Cheers,
George

We're Back, So are Fajitas!

2007-05-23T15:11:00.000-05:00

George:
Since the last time I posted, spring has arrived, my reocurring leg injury is back, I've travelled to San Francisco with my job, and my sister had two cool kids, Eoanna and Nicholas. I was out on Long Island spending time with them, and with family visiting from Ottowa, when I cooked some great Skirt Steak Fajitas on the grill. People went crazy for it. Tooting my own horn? Yes, but they were really that good. There is hardly a greater joy.

Fajitas w/ Mango Salsa

red peppers
green peppers
skirt steak
red onions
yellow onions
corn tortillas
lime
cilantro

Marinade everything in soy sauce, olive oil, lime, cilantro, garlic, black pepper. Grill the peppers and onions over med/high until blackened nicely.They should be left in large pieces so they're easy to manage. The marinated meat can also be grilled on med high. Only cook it for a few minutes on each side. Do not over cook your meat!
It should blacken slightly on the outside, giving it that charred flavor you love. In the mean time, small batches of tortillas can be warmed up on the stove top. Simply put a few of them in a pan dabbed with olive oil, and flip them frequently to coat them all with oil(butter is better, shhh). Slice the steak right before serving. Cut the peppers and onions into thin slices as well. Serve it up with a slice of lime, radish slices, and Mango Salsa.

Mango Salsa

1 ripe mango
1/2 yellow onion
1/2 red onion
1 jalepenjo
1 1/2-2 limes
Ripe Ripe Tomatoes (Almost any kind will do)
1/2 head of cilantro
salt to taste

Cut up all the ingredients into a fine dice. Or slightly larger. Douse with lime and salt, and let it meld together.
Ciao! Vrooom........

It's a new day for the blog!

2007-04-25T15:33:00.000-05:00

Hey fooders,

Yep, it's that time. It's been nearly 6 weeks since the last posting: a sad though not unusual time in a newborn blog's life. Both George and I have had a very busy couple of weeks (newborn babies take precedent over newborn blogs, etc.) but we've still been eating a lot.

Inspired after a long rainy day of walking in the woods of Larkspur, CA, George made a really tasty tortilla soup. I have never tasted anything so delicious in my lifetime! Also, California brought other notable food events including tacos from the Mission district in SF (though not nearly enough of 'em), and some delicious Northern Californian cheeses and bread. Acme, bitches! (Sorry for the swearing). So, look forward to a great abundance of spring-y recipes and food talk.

Along the same vein, I wanted to mention that on May 9 the Brooklyn Kitchen is having a cooking class featuring Spring Soups ($40)! I can't go but you should.

Also, in other news of the moment, there is supposed to be a lightning storm on Friday!

Yours in the cause,
Lu

One last hurrah for chicken soup

2007-03-20T01:30:00.000-05:00

It saved you from the depths of despair, cured your common cold, and comforted you on the coldest of days. Well get lost chicken soup, spring's a comin', and we ain't got room for you anymore. But since you've been so good to us, I'll post your recipe here for memory's sake.

Chicken Soup
1 5-6 lb chicken
Hilopites (or another small pasta)
2 onions
green onions
garlic
carrots
celery root (if available)
turnips
red potatoes
celery
parsley
rosemary
salt and pepper
lemon

Wash the chicken carefully, and then simmer for about an hour and 15 min. Skim the junk off the top of broth. Take out the chicken and check to see that it's done by separating the thigh from body. If there is a little blood, that is okay. Shred the chicken in bite sized pieces. Add all of your vegetables, bring the soup back to a boil, and then lower the heat and cook for about 30 min. At this point, I add hilopites, which is a small square pasta from Greece (I find that smaller, more delicate pastas like this or orzo are much better than noodles or penne). Cooking the pasta separate and adding when the soup is served is a good way to assure that you do not have soggy pasta the next day. Cook for another few minutes on medium, and then add the chicken pieces. Add salt, pepper and lemon to taste.

You're saved! And I guarantee you will have leftover chicken for sandwiches tomorrow. The broth from a fresh chicken will always be far superior to store-bought broth. And it tastes amazing! Like chicken!

It's Thai'm for curry

2007-03-12T21:37:00.000-05:00

Tonight I whipped up a vegetable red curry in the Thai tradition. It was another mild day here in Brooklyn, so a light vegetable dish seemed like a good idea.

Olive oil
1 red bell pepper
3 cloves of garlic
1 yellow onion
6 fingerling potatoes
Sugar snap peas
1 large carrot, cut in thin strips
1 1/4 teaspoon red curry paste
1 can of coconut milk
1 tablespoon fish sauce
Juice from 1/2 of a lime
Fresh basil

Sauté garlic with a little olive oil or vegetable oil. Add all of the vegetables and sauté for a few minutes. In a separate pan, add the curry paste and about 1/4 of the coconut milk. Incorporate well with a whisk, and then pour on top of the vegetables. Add the rest of the coconut milk as well as the fish sauce, and then cover and let cook down over a medium-low heat. I cooked this dish for about 20 minutes, because I wanted to turn it into more of a Thai stew. Add lime juice and basil near the end of cooking.

I served this dish with jasmine rice. It is a simple dish with bold flavors, and you can use any vegetables you like.

On an unrelated note, today was the fist day I rode my bike in about 4 months, and it was a happy reunion. Despite the impending doom of Brooklyn traffic, it's a pretty good way to get around.
-George

Deep Fried Brooklyn

2007-03-11T23:32:00.002-05:00

It was a mild afternoon in Brooklyn. A perfect day for walking, eating and shopping. Well, when in NY, do as New Yorkers do. A new thrift shop opened in Park Slope, and Lu and I tore through it looking for the hot gear(please note irony and sarcasm). We both left with shoes; a pair of black loafers, and a pair of blue canvas wedges, respectively. We went to a dingy bar, changed into our new shoes, had a drink, and danced to rock and roll. All this by 6:30pm. What sweeter way to top off a day this good than with a deep fried snickers bar. At CHIPSHOP in park slope,modeled after authentic English food, you can choose from peanut butter cups, mars bars, twix, or the ever popular twinkie, battered and deep fried until golden brown, then topped off with powdered sugar. Everything else on the menu is repulsive. I imagine the English do not live very long lives.
-George

It's a wonderful loaf, life.

2007-03-07T20:31:00.000-05:00

Here's a loaf of cinnamon bread that Doug baked. Unfortunately, he didn't forward a recipe. How 'bout it Doug? I'm sure it involves sourdough starter, flour, cinnamon and raisins. Then you mix it together, and voila! You get this. What an informational site!

Healthy amazing vegetable something or other...

2007-03-05T20:00:00.000-05:00

Hi. No picture for this dish, and honestly, it's not very pretty anyway. But it tastes great. It's fresh, aromatic, hearty, and filling. The only part that's difficult is finding a good balance of lemon and salt.

Veggie whachamcallit:

3 bunches spinach (wash thoroughly)
2-3 leeks
4 lg. red potatoes, cut to 1 in. cubes
1 bunch dill
1 bunch parsley
1/2 diced shallot
3 cloves garlic
Juice from 1-2 lemons
salt-pepper to taste

Saute garlic, leeks, and shallots to release their flavors. Add everything else and let it cook down over a medium low heat for about an hour. Serve with rice or quinoa.

I got this recipe from my good friend Doug Cullen, who also owns a small baking company called Luminous Kitchens. We go up to a kitchen in the Bronx almost every Friday and bake several hundred Bum Bars. He is also a fine experimental folk/electronica musician. You can check out his music on MySpace. I go to almost all of his shows, and they're always good. -George

From Lu: if you've tried one of Doug's bars, you know how tasty they are. If you haven't tried one, you should. They are phenomenal! You can now buy a case of either 15 or 30 bars through the Luminous Kitchens website. I highly recommend it.

Laaaaamb

2007-03-03T12:16:00.000-05:00

This is roasted leg of lamb from a few days ago. I wasn't thrilled with the way this meal left me feeling, namely heavy and lethargic, despite the fact that I used premium local and organic lamb. Next time I might try a rack of lamb instead, this just wasn't my favorite cut of meat. I don't think wild rice was a good complement for this dish either. Well, you win some you lose some. In response to this so-so carnivorous dinner, I'll be posting an easy and aromatic all vegetable dish from the middle east later tonight.For now, it's a gorgeous day in NY and I should be outside. Till next time, faithful readers.
George

Mom's miracle meatballs

2007-02-27T01:10:00.000-05:00

As promised, the recipes keep coming. In fact, I'm a little bit obsessed, and I think it's safe to say that so is Lucinda. I had to include my Mom's, Calliope, Greek meatball recipe. They have been one of my favorite meals since I was a kid. If only you could see her face as a table of happy people devour her food.

Keftethes Tiyanites (Fried Meatballs)

about 1 1/2 lbs. chopped beef or a mix of beef, veal, and pork
stale bread soaked in milk
fresh Italian parsley, chopped fine
oregano
1 onion, chopped fine
2 cloves garlic, chopped fine
1 egg
salt
pepper
healthy squirt of ketchup, or splash of red wine vinegar
flour
light cooking oil (grapeseed has been a favorite lately)
feta, crumbled

Mix meat, onions, garlic, ketchup, salt, pepper, parsley, oregano, egg, and milky bread until well mixed. If the mixture does not seem moist, add more milk. Form balls with your hands and roll in flour. Fry over medium heat until nicely browned. The oil should be a fingertip deep. Don't over cook (A few minutes on each side will do). Place on a paper towel or paper bag to drain oil. Sprinkle crumbled feta and salt over top and serve hot. These will make you feel better.

Cupcakes

2007-02-27T00:57:00.000-05:00

Lucinda's cupcake extravaganza.

Oscars and Gyozas

2007-02-26T00:28:00.000-05:00

I love Germany. I love German film. I loved The Lives of Others and was glad to see it win best foreign picture. Ulrich Muhe's portrayal of an east German Stasi officer is no less than brilliant. Forrest Whittaker seemed a little unstable, but I'm still happy for him (I love the rags to riches stories). Martin Scorsese... looks like a muppet, and it's curious that his cronies Spielberg, Coppola, and Lucas were the ones chosen to present the best director award. Did they know who was going to win? Paranoid conspiracy? I think the whole thing is rigged. In the end, who cares. The greatest films never make it close to the Academy Awards.

What were we eating while we watched the oscars, you ask? Gyoza, of course. Simple pan-seared gyoza...The prepackaged wonton wrappers at your local grocery are cheap and convenient, or you can make the dough yourself if want. This meal is a great introduction to Asian cooking. It's fresh, healthy, and incredibly tasty.

Gyoza
1 package wonton wrappers
2 large carrots
1/4 head cabbage
Mushrooms
Scallions
Shallots
Whatever you want

Dice vegetables finely. This will make stuffing the dumplings easier. Saute the mixture lightly and sprinkle w/ salt. Do not over cook- the veggies should still have some crunch.

To form a dumping:
Carefully separate one wonton shell, and put a teaspoon of mixture in the center. Wet your finger, and run it around the edges of the pastry. Fold one edge over into a triangle (wonton wrappers are squares), and press edges together firmly. Take the two ends and press together. It should look something like a tortellini.

Pan sear the dumplings with some light cooking oil (like grapeseed oil) until they're golden brown. Serve them up hot with a dipping sauce of 1 part rice vinegar and 5 parts soy sauce. Kompai!-G

I cook for lu

2007-02-25T15:11:00.000-05:00

Lucinda turned 25 and we drank and ate. I cooked for most of the night. Greek meatballs w/ feta, vegetable gyoza, fried zucchini and eggplant w/ yogurt sauce. We drank wine and we drank ouzo. Ouzo is a Greek anise liquor that you serve straight over an ice cube, and it magically makes people dance. Hats off to Lucinda, G

Thank you for a lovely birthday

2007-02-25T02:45:00.000-05:00

-Lu

Anna's Granola, for your health!

2007-02-25T02:25:00.000-05:00

This is my mama Anna's granola recipe. The real deal. -Lu
Lynn and I made granola today. Usually granola-making is a seat-of-the-pants, visceral kind of experience for me, but I was trying to teach Lynn how it is done, and inspired to contribute to this most-excellent food blog so I did the normally unthinkable and measured things. I far prefer homemade granola to the boughten stuff -- total control over the ingredients, house filled with cookie smells, tubs of sweet nutty granola to fatten oneself on for weeks to come. The key, my dear friends, the absolute key to granola, is: DON'T BURN IT. This is the downfall of all hippie granola makers. Otherwise, go loose and go with what you like.

As a general rule, I like lots of nuts, lots of raisins, sweetened with honey, and don't forget the salt. Vanilla and cinnamon are excellent and interchangeable flavorings, although I don't like to put them in together. Cinnamon and ginger make the granola more like ginger snaps, vanilla makes it more like oatmeal cookies.

Here's the recipe as we derived it today. This makes a lot -- two full cookie sheets while baking. We store it in yogurt containers in the freezer, and this makes 5+ containers. Basically, granola has three components: the dry stuff, the wet stuff, and the stuff that's added only after it is baked.

Dry Stuff:
12 cups of rolled oats
2 cups raw sunflower seeds
2 cups chopped walnuts
1 cup chopped brazil nuts (plus a half a cup of cashews I found in a bag in the freezer).
1 cup sesame seeds (chopping optional)
1 cup chopped raw peanuts

Wet Stuff:
1/2 cup canola or other light-tasting oil
1 1/2 cups honey
1 Tablespoon salt
1 cup milk or soymilk
cinnamon or vanilla or other flavorings (optional)

After Baking:
3 cups raisins or other dried fruit at your pleasure.

Directions:
Preheat oven to 350 Fahrenheit
Mix dry ingredients in large bowl, using hands.
Mix wet ingredients in saucepan and heat until honey melts and salt dissolves.
Mix dry and wet ingredients, using large spoon.

Bake on cookie sheets. This is the trickiest part of granola making, but don't let it intimidate you. Loosen up and go for it. I use two sheets with rims and cook them simultaneously on the upper and lower racks of the oven. This takes a certain level of risk-tolerance and dexterity. The upper sheet always wants to scorch on the top, and the lower wants to scorch on the bottom. The basic principle is to drive off the moisture from the honey and milk, and to toast the oats and nuts. I rely heavily on the kitchen timer, being more-or-less chronically absent minded. I usually begin with 12 minutes on the timer. When the time is up, I take the top sheet out, stir it with a metal spatula, and then put it back in the oven and stir the bottom sheet before resetting the timer. From then on, I decrease the times between stirring a minute or two, depending on how things are going. Every oven is different, and this is more of an art than a science. Since we moved to this godforsaken pink stucco palace we have been struggling with a very "difficult" electric oven. The best advice I can give is keep an eye on it, use the timer judiciously, and DON'T BURN IT.

Only AFTER the granola is baked, should you add the dried fruit. Add the raisins or whatever while the granola is hot. Somehow this allows them to become better integrated with the oats and nuts. Burnt raisins is another downfall of hippie granola, so just don't let yourself be tempted to add them before they go in the oven.

Other parting suggestions: For those of you even more decadent about your granola than we, with our indulgent use of nuts, honey and raisins, feel free to use butter instead of oil (a trick, I've heard, of Alice Waters), include any other fabulous cookie ingredients (although somehow chocolate granola seems nasty), sugar, maple syrup, etc... Customize! Be Free!

A word

2007-02-23T19:39:00.001-05:00

Hey lurking friends and relatives, post a comment! Also, if you have a really good recipe, email tinykitchens@gmail.com. -Lu

Matzoh, matzoh man

2007-02-23T18:57:00.000-05:00

I was fortunate enough to be on location at a condemned Matzoh factory in Jersey City on Monday. Flour permeated the air, and the odor was reminiscent of pretzels. The men that worked there were predominantly Russian-Jews. They were proud of what they did, and were very eager to explain the machinery, and boast about their 97 foot long twin ovens (the longest in the United States). Signs everywhere warned about the seriousness of violating strict Kosher guidelines for cleanliness. We took portraits of each worker against the same background. Some of the men were skeptical of our motives, most were happy to comply. They all asked what newspaper we worked for. It was difficult to explain that it was the photographer's personal project. They were mostly let down. I guess they want someone to know what they've been up to in that factory. There's no glamour in the job; a dust mask to filter out flour, a beard and hair net for sanitation, and countless hours on your feet. I was moved by their kinship and humor. I'm sure there isn't much to hide after 30 years of working together.

Lu and Paula's Yogurt

2007-02-22T23:21:00.000-05:00

I got this recipe from Paula Wolfert's The Cooking of the Eastern Mediterranean, which has proven to be quite a book on more than one occasion.

I am the kind of cook that doesn't know what I'm doing most of the time: I get by just by using the exact same processes that I've used before (based on both real and imagined results), and simply by following recipes to the T. Here's how to make yogurt exactly the way that both Paula Wolfert and I have made it- it does, in fact, turn out very nicely.

To make good yogurt start with good ingredients:
1/2 gallon milk
3 or 4 heaping tablespoons of yogurt
Sm. pinch of salt

Other items you'll need:
Glass jars
Cheesecloth
Strainer
Optional: thermometer

Yogurt
You will need a yogurt that contains live cultures. Look for brands of yogurt with Lactobacillus bulgaricus in the ingredients list. I myself chose Hawthorne Valley Farm yogurt, available at the Greenmarket or at most local health food stores. It is really good stuff.

Milk
Also choose good milk. Y'know: organic, tasty.

First, bring milk to boil in a heavy-bottomed pot. Simmer for 2 minutes (this pasteurizes or re-pasteurizes the milk).

Allow the milk to cool until it reaches 110 degrees. If you don't have a thermometer, aim for warm milk (imagine the temperature you would like best if you were a bacteria).

In a small bowl, gradually mix 3 heaping tablespoons of the yogurt with a little bit of warm milk. Then slowly add this mixture to the large pot of milk.

Pour yogurt concoction into glass containers. I used regular size Ball canning jars (4).

Cover jars with plastic wrap, and wrap with towels. Put the jars in the warmest part of the kitchen for 6 to 24 hours, or until the yogurt has jelled.

Note: The length of time it takes the yogurt to jell is directly related to the temperature of yogurt during this period. The ideal temperature is somewhere between 100 degrees and 110 degrees (for example a baking day would be the perfect time to ferment the yogurt). If the yogurt stays at the proper temperature, it should jell within 6 hours. If you let the yogurt ferment at a lower temperature the yogurt will not jell as quickly. The longer it takes to jell the tarter the yogurt.

After yogurt jells, let it chill overnight with the jar lids on loosely. In the morning, it will be ready to eat!

Straining yogurt
To make a thicker yogurt: lightly salt, and then strain with cheesecloth in strainer for 20 min to 24 hours, depending on the desired consistency. I would recommend straining the yogurt for at least 1 hour. For a thick, sour cream-like consistency, strain for a long time (max 24 hours).

Save the whey and drink it. It tastes pretty gross but is reputed to be good for your kidneys (says Ms. Wolfert).

Final words
For all you baristas out there, you know this already: milk is gross, especially hot milk. Don't you worry. Just forage on ahead, yogurt makers! -Lu

Granola,Yogurt.....Hippies!

2007-02-22T09:07:00.000-05:00

Lucinda's got homemade granola and yogurt on the way. It's a little bit of country right here in Brooklyn. Stay tuned for helpful hints and tips for turning a gallon of milk into a tub of yogurt.

Bad Beef Alert

2007-02-21T21:34:00.000-05:00

Alert: Overpriced products do not equal good products. The Garden does NOT have good beef. This could have been a great evening with a great piece of beef. The troubles of the world melting away with each bite. Instead, a heap of gray matter, flavourless tripe!
There is a good lesson to be learned in this less than fresh rib-eye. You cant always get what you want.
Also, I had a bad day.
George

Eggs and Rice(One Day Late)

2007-02-20T21:59:00.000-05:00

Eggs and rice is so good. One of my favorite breakfasts ever since I learned it is a staple in Japanese schools.

Eggs and Rice
Cook a cup or two of white rice.
Melt butter in a pan, add rice and fry. Brown a little, or just get a little crunch.
Scoot rice to one side and fry scrambled eggs(do not mix with rice)
Try to make large, fluffy egg curds*, it is more fun to eat this way.
mix it together w/ soy sauce and eat it!
Breakfast! Rice is good for your liver.
****Secret:Secret:for fluffy eggs add a splash of warm water and a skosh of milk and a pinch of salt to your eggs while you are scrambling them. Then make sure you cook them on a medium to low heat. Proteins do not like to be overcooked.
Eat up , kids

Check out this variation on the recipe. There is a succinct possibility it's more authentic than mine. http://www.khmerkromrecipes.com/recipes/recipe486.html
George

It's a bean, it's a tomato, it's MINESTRONE!

2007-02-18T23:32:00.000-05:00

Lu: George made a soup tonight that was real' tasty. Minestrone is one of his best soups, but tonight's may have been the best yet.

So what is his secret?

Minestrone according to George:

Saute garlic and onions in large soup pot with olive oil. When translucent, add coarsely chopped vegetables of choice (he used carrots, potatoes, celery root, and yellow squash). After a couple of minutes add chicken broth and crushed plum tomatoes. Bring to boil, and then simmer on low heat for 30 mins or so. While simmering, add kidney and navy beans, fresh chopped Italian parsley, and a splash of dry white wine. Season with salt and pepper to taste. Cook orzo al dente in separate pot, and add to each bowl when serving, along with some peccorino romano.

George: We got back from a fine day at the Brooklyn museum somewhat famished. We caught the 3 to the G and made our way to the Garden in Greenpoint. It's freezing out there today.
Soup and biscuits were a good choice to nurture the soul. Lu was in charge of biscuits, and whipped up some amazing whole wheat dilly biscuits.

Lu's Biscuits:

1 1/2 cups white whole wheat flour
2 ts baking powder
Large pinch of salt
Mix together.....
Cut in:
6 tbs unsalted butter
Finely chopped herbs of choice (optional, like dill...mmm)
Make well in the mixture and fill with:
10 tbs cream
Combine until ingredients just come together. roll out pastry until 3/4 in. thick. Cut out biscuit rounds and place on buttered baking sheet. Bake at 350 for 18 minutes, or until lightly browned.

While this was going on, she compulsively whipped together a yogurt cream cheese dip, and a chimichurri sauce for another day...

Chimichurri:

1 bunch finely chopped parsley
3 or 4 cloves garlic
olive oil (make it wet)
add salt, pepper, and lemon to taste

That's it folks. Chop everything up real small, mix it all together, add some lemon juice, and throw it on a steak or a burrito or a fish taco. This sauce kicks ass.

Diana's Dip:

Cream cheese
Yogurt
Diced shallots or red onion
Dill (finely chopped)
salt

Blend until it's done. Serve with toasted bread or crackers. It's so good.

If you've made it this far, you probably have a real boring job and some time to kill. We appreciate your readership and hope you'll check back for exciting recipe updates.