I recently found myself in somewhat of a roasting rut. It seems that lately, when I run across a sack of potatoes, I immediately throw them into the oven with a dash of olive oil and a sprig of rosemary - it’s a good, solid side dish, but it can get a bit boring. In a quest to do more, I turned to one of my favorite cookbooks for a bit of inspiration.

Molly Stevens’ All About Braising is one of the most dog-eared cookbooks on my shelf. It’s loaded with warming, comfortable recipes that fill will your entire house with enticing aromas. The recipes are easy to follow, but also encourage improvisation, making it a perfect choice for those who like structure and those who always colored outside the lines.

I wanted to keep this recipe as simple and straightforward as Molly’s, but I did improvise a little bit. I added a couple of baked potatoes best friends: bacon and sour cream. And to boost the flavor up a bit, I added a heavy dose of onions and a whole bunch of garlic. The results were potatoes that easily fell apart with the touch of a fork, smothered in a creamy sauce that was loaded with flavor. [click to continue…]

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I’ve been absolutely loving this brussels sprouts recipe from 101 Cookbooks this winter, and really, with less than five ingredients and a total of fifteen minutes prep and cook time, what’s not to love?

Well, I can imagine a lot of people saying that the answer to that question is easy: brussels sprouts are what not to love. I think if there was a category of extreme vegetable dislike,  brussels sprouts and beets would be neck and neck for first place. I can only hope that the tender, delicious, buttery brussels sprouts in this recipe will help change some minds. [click to continue…]

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feelgood eats thanksgiving comment contest winner :

Congratulations to the Thanksgiving comment contest winner: Amy from Eggs on Sunday! Thank you to everyone who participated-your comments were a joy to read!

If the words kale, swiss chard, and collard greens strike a note of fear in your heart, then this recipe is for you. Actually, it is more of a method than a recipe but I can promise you that it will change the way you look at these dark leafy greens forever.

All of the current research points to the fact that dark leafy greens are good for you, like really good for you, since they are loaded with calcium, vitamin C, vitamin B6, manganese, and iron. Their nutritional benefits are highlighted by the fact that they thrive in the colder months so they are of great use during the late fall, winter, and early spring.

When they are young, dark leafy greens can be eaten raw and you will usually see little swiss chards floating around in a mesculin salad mix. However, as they grow they become a bit tougher (with strong fibers that are great for your colon but a bit tough to chew) and their bitterness increases, which isn’t always pleasing to some palates. A nice slow braise will tenderize and sweeten dark leafy greens and the technique is easy to master.

braised greens: a quick how-to:

I learned this method from my friend Porsche during my externship at Three Stone Hearth, a community supported kitchen (CSK) in Berkeley, CA.

*This recipe can easily be made vegetarian by substituting butter for the bacon and vegetable stock for the chicken stock.

• 2 bunches dark leafy greens (swiss chard, kale, collard greens)
• 3 cups chicken stock
• 1 tablespoon of butter or extra-virgin olive oil
• 2 slices of bacon, thinly sliced
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon red pepper flakes
• 1 cup Parmigianno-Reggiano for garnish

I start by prepping the greens with a quick bath and rinse, followed by a dry in the salad spinner.

Next I like to separate out the stems from the leaves, thinly slicing the stems (to help them break down more quickly) and then rolling up and slicing the leaves (chiffonade). Now the greens are ready for the hot tub.

Heat the chicken stock in a small saucepan set over medium heat.

Place a large pot over medium-high heat and add the butter (or extra-virgin olive oil). Add the bacon and cook until the fat renders out and the bacon begins to crisp. Add the onions, garlic, and red pepper flakes and stir. Cook for 3 minutes or so, until the onion becomes translucent. Add the greens and toss to coat, allowing the greens to quickly wilt. Turn the heat to medium-low.

Using a ladle, add about a 1/4-1/2 cup of chicken stock to the greens and stir. Allow the liquid to dissolve and repeat the process. You don’t need to be right on top of things, but try not to let the greens get too dry. The greens should cook for about 25-30 minutes.

Use tongs to remove the greens from the pot and transfer onto a serving plate. Garnish with a bit of Parmigianno-Reggiano and serve. These greens are also a great addition to pastas, pizzas, or egg dishes.

check out more ways to cook leafy greens:

101 Cookbooks: Kale Recipes

Kalyn’s Kitchen: Red Kale Omelet for Two

Smitten Kitchen: Spaghetti with Swiss Chard & Garlic Chips

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With Thanksgiving looming on the near horizon, I’ve been tweaking recipes for holiday sides and trying to balance family traditions with new recipes to shake things up a bit. I was a bit enamored with the potato-leek soup I posted last week, so much so that I enjoyed it for breakfast for four days straight. In an effort to confirm that leeks and potatoes are in fact best friends I baked this gratin. I am happy to report that it was delicious and that leeks and potatoes should be combined whenever possible. Now onto the contest!

thanksgiving contest:

With Thanksgiving quickly approaching, I thought it would be fun to hear about your holiday stories, cooking experiences, questions, tips, and ideas. For those of you with a bit of a writer’s block (happens to me all the time) here are some jumping off points:

• Do you cook the same thing every year or do you like to try new recipes?
• Any Thanksgiving success stories or misses?
• Fun tips or ideas?
• Favorite memories?
• Do you order take-out for Thanksgiving?

All you have to do is share a note in the comment section below to enter to win a treat in the mail. Easy as that.

So what’s the prize? One of my favorite cookbooks from my library - Biba Caggiano’s Italy al Dente. A cookbook I have used for inspiration many times, it is loaded with recipes for pasta, risotto, gnocchi, and polenta - perfect for the cool winter nights ahead. I picked up this cookbook at a used bookstore in Berkeley, so it is a little loved (with a note from someone’s grandma), but I always find the best cookbooks are passed along with a bit of wear.

I’ll be picking the winner at random on Thursday, 11/20. If you get the big prize, I will notify you by email.

So please share your stories and definitely try out this gratin recipe!

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Are you ready for some football? I know I am.

I thought it would be fun to celebrate the football season with recipes for my favorite pub-style treats, the ultimate snacks for football fans (and their reluctant family members). In the feelgood eats style, these recipes will focus on seasonal/local ingredients and be quite a bit healthier than your standard pub grub.

For the opening kick-off I’ve got a killer recipe for zucchini boats, which are zucchini shells stuffed with a breadcrumb and zucchini mixture and topped with cheese. Gooey, crunchy, and delicious, they are a perfect addition to any gameday spread. [click to continue…]

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It’s gotten to the point that when I visit my friends in Vermont I have to make a reservation at Hen of the Wood - it is a restaurant that I just cannot pass up. A converted mill with a field stone-walled dining room that overlooks a waterfall, the whole vibe of the restaurant is rustic, casual and authentically Vermont. In his own words, Chef Warnstedt creates food that is:

• Simple, uncomplicated and down-to-earth. The uniqueness of our dishes comes from the depth of flavor found in each ingredient. We create menus based on the wealth of premium ingredients found only miles from the restaurant in the lush Green Mountains and Champlain Valley.

In an effort to recreate a bit of the Hen of the Wood experience back here in Berkeley, I stopped by the Temescal Farmer’s Market in Oakland on Sunday morning and picked up the ingredients for this radish salad (and some dearly missed Blue Bottle Coffee). This is a fun and quick salad to make, with the most time going to removing the peas from the pod. [click to continue…]

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I have bypassed coleslaw on many picnic platters. For some reason it just never seemed appealing to me. In the last two weeks my tastes have changed after having coleslaw at two excellent Bay Area restaurants, Bakesale Betty’s (Oakland, CA) and BarBersQ (Napa, CA), and I thought it was time to give coleslaw a try at home. [click to continue…]

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I like recipes that seem a little off-beat, that take a common ingredient in a new direction or bring a new taste to an old favorite. This week I decided it was time for a little potato salad remodel, an update on a summer classic.

I have found many potato salad recipes to be over-dressed and loaded with mayonnaise and oils that dominate the flavor. They often turn out kind of slimy and not so nice to eat. I’ve been picking up delicious new potatoes at the farmer’s market and the last thing I wanted to do was overpower the potato with a heavy dressing. I also wanted to try something new and make potato salad interesting again. Luckily I have Penelope Casas’s expertise on my bookshelf. [click to continue…]

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Peaches and nectarines are everywhere at the farmer’s market these days, a sure signal that summer is around the corner. To celebrate the warmer weather and longer nights I invited a few friends over last week for some outdoor, Italian-style grilling . My friend Meredith always comes up with neat salads and bites to share and for this party she brought over her peach bruschetta recipe, which was a hit with the crowd. So being the good friend that I am, I’m stealing Meredith’s recipe and taking all of the credit. [click to continue…]

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