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December 22, 2008
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Neener's Pantry
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Douglas A. Blackmon: Slavery by Another Name: The Re-Enslavement of Black Americans from the Civil War to World War II
Searing story of forced labor and economic servitude in the antebellum American south.Kris Holloway: Monique and the Mango Rains: Two Years with a Midwife in Mali
Midwifery in West Africa. Lovely.Sloane Crosley: I Was Told There'd Be Cake
Because I desperately need to laugh.Jeannette Walls: The Glass Castle
Not sure I can take another memoir of extreme family dysfunction, but everyone raves.Susan Rebecca White: Bound South: A Novel
Above average chick lit about growing up in AtlantaSarah Vowell: Assassination Vacation
Kooky, quirky, all those adjectives still don't do justice to Sarah Vowell's historically accurate but hysterically funny look at three Presidential assassinations as she tours historical sites commemorating them.Sue Miller: The Senator's Wife (Vintage Contemporaries)
Resigned but cuckolded wife of a philandering senator befriends newly married Meri.Geraldine Brooks: People of the Book: A Novel
Fictionalized account of the life, times and survival of The Sarajevo Haggadah, a treasured illuminated manuscript. Tons of fun and really rips along.Barbara Kingsolver: Prodigal Summer
In this one she weaves all her Animal Vegetable Miracle ideas into fiction. Fun, but really rather preachy.
What I'm Cooking
- Cheap CevicheThis is almost a mock ceviche because it's made with junk fish (tilapia) and surimi, the tofu of fish. However, with the right amounts of lime juice, cilantro, onion and hot sauce, even cheap fish makes a fabulous ceviche. I chopped up a 1/2 pound of tilapia and combined it with 2 packages of chunked surimi. Marinate in juice of 5 limes, 1/2 red onion chopped fine, and one head of cilantro chopped fine. Add a healthy squirt of Sriracha sauce and refrigerate.
- Collard GreensMy CSA is sending us lots of green love in the form of collard greens. Here's my very delicious veggie-but-smoky recipe. In a large pot add 1 cup vegetable broth, 1 cup water. Nice pinch of salt, and 3/4 tsp. Spanish smoked Paprika. Add your chopped collards and simmer gently for at least 45 minutes.
- Tzatziki SauceJust outstanding on everything. Take a container of Greek style yogurt (no-fat, low -fat, doesn't matter). Grate 2-3 thin skinned middle eastern cukes on a box grater and squeeze out all the water. Mince 3 cloves of garlic VERY fine. Stir cucumber and garlic into yogurt, add a splash of olive oil and a grind of black pepper. Dunk in vegetable of your choice, slather on spanakopitas, etc.
- PolentaApparently the par-boiled polenta I'm using is considered ca-ca by serious cooks. I've found it to be utterly delicious, especially smothered with sauteed portobello mushrooms. I will give plain old yellow cornmeal polenta a try after Thanksgiving.
- Hangar SteakGrilled in a cast iron pan in the oven, on broil. Remarkably tender and so quick. Salt, pepper and smoked paprika for seasoning.
- Brussels Sprouts + CornA smashing combination -- the bitter tang of the Brussels Sprouts with the sweetness of corn. Saute with olive oil, salt and pepper. C'est tout!
- Stuffed CabbageMy favorite recipe From the NY Times Jewish Cookbook, made with fresh cranberries and canned cranberry sauce. Total yum.
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The problem (for me) is that it isn't a kosher menorah! But it is gorgeous! Happy Chanukah from me to you and yours! Ora
Posted by: Ora | December 22, 2008 at 08:51 PM