Tag Archives: dinner

Tuesday Dinner: Pasta with Mushrooms, Pancetta and Wilted Greens

2014-11-11 at 18-14-51It occurs to me that there are a lot of greens in my house. I have a big bag of kale that I picked up at Wegmans two weeks ago (kale keeps forever), two bunches of Swiss chard from my Saturday farmer’s market trip and a bag of mixed greens that I grabbed at the store. The latter is a blend of kale, and turnip, mustard and collard greens. They were on sale and looked intriguing, particularly since I knew that this dish was on tap for this week.

I actually intended to make this last week, but The Wife’s digestive system fell apart (she would probably appreciate that I did not go into any further detail). This meant that my Meatless Monday plans were pushed to Tuesday, and we had a bland dinner of turkey sandwiches. Looking at all of the food I bought, this was the dinner that could get bumped until this week.

Continue reading Tuesday Dinner: Pasta with Mushrooms, Pancetta and Wilted Greens

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Panini Sunday: Chicken and Brie

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The first Panini Sunday of Autumn 2014 was actually last week. I made a sopressata, genoa salami and fresh mozzarella panini that turned into a greasy, sloppy mess. Worse, there were spots in the meat that got hotter than others, so in those spaces where the sandwich did hold up, you could incinerate your tongue.

So, we’ll pretend that this was the first week of panini season here and say that last week was like a preseason game. Continue reading Panini Sunday: Chicken and Brie

Meatless Monday: Kale-Quinoa Minestrone

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In most parts of the country, autumn is a transitional season where summer slowly transitions into winter. Leaves turn colors, fields are harvested and turned for the next season, and our sleeves get longer.

Here in Central New York, autumn lasts about three weeks. September gets progressively colder, so much so that you think it is October already. By the time Halloween hits, parents debate whether snowsuits are necessary underneath the costume for trick or treating. Continue reading Meatless Monday: Kale-Quinoa Minestrone

Grocery List: November 9, 2014

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Whether or not I write a full-on review of last night’s dinner at Laci’s Tapas Bar (I’ve written about it in the past), it’s worth noting that restaurant’s importance within the dining fabric of Syracuse.

The vast majority of restaurants fail, regardless of how good the food is. A restaurant built into a Victorian home in a gentrifying city neighborhood seems like a dicey venture. Yet, there is Laci’s, packed to the gills on a Saturday night in November.

The phrase “labor of love” seems trite, but I’m not sure what else one would use to describe Laci’s. We went with some friends that had never been before, and found ourselves discussing the importance of a restaurant like Laci’s while waiting for dessert. Each serving hits its mark, but is distinctly different from the other delivery to the table. Very little of the flavors are repeated from dish to dish. Things you wouldn’t expect to like envelope you when you try them. You push yourself to try them, and then find yourself wanting another order. For instance, The Wife ate bacon-wrapped jalepeños last night. Jalepeños. Most days, I can’t get her to eat anything hotter than cayenne pepper, but there she was chowing down. The kitchen is first-rate and that should be noted.

But, it’s not just the back of house that carries a restaurant. Everyone there has a personality. Jordan, our waiter, spent the evening joking with us, and periodically one of the owners (Laura, the La of Laci’s) stopped by to give us a hard time. And, as is so difficult to find in restaurants, there is a very apparent symbiosis between the front and back of house.

As we drove away, The Wife said to me, “We spent $100 on dinner tonight, but I don’t mind that. I feel like I got something for my money. We can’t do that all of the time, but I felt okay signing the slip because, I don’t care if I spent $20 or $60 or $100, I want to feel like I got what I paid for.”

It has me thinking about what is important in our communities as far as food goes. I think the local food thinkers and writers (myself included) talk about about the importance of using local ingredients and supporting local agriculture, but maybe we need to look at things from a more macro level. What is important to Syracuse and Central New York’s food palate? Who are the people shaping that palate? Why is what they are doing important? I would argue that Laura Serway and Cindy Seymour have done more in these areas since Laci’s opened its doors — as entrepreneurs, restaurateurs and community leaders — than some have in their lifetime.

I think it goes beyond a list of what foods or places make Syracuse a good food town, and making people feel good about living and eating here. It’s about the Syracuse’s food legacy and future, and those that hold the key to what’s next.

That is the discussion that we should focus on in this community. People, not actions, dictate the future of any subject or area. Let’s draw the spotlights their way so we can better understand our community, its needs and those that are fulfilling them.

Tuesday Dinner: Steak and Eggs

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Sometimes you want something light for dinner. I’ve cooked with a lot of cream and butter recently, so this week for dinner I wanted to offer some choices that were not as rich or heavy on the stomach.

Naturally, steak and eggs came to mind.

This Southwest-style steak and eggs dish came from Julia’s Album, a nifty food blog with a fairly large readership. Now, Julia intended this to be a breakfast selection, but I’ve found that there is little that you make for the first meal that you cannot make for your evening sitdown. The Wife is a proponent of the breakfast-for-dinner movement, so this was an easy choice. Continue reading Tuesday Dinner: Steak and Eggs

Tuesday Dinner: Orecchiette Carbonara with Charred Brussels Sprouts

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One of the things I learned early on about The Wife is that she really liked carbonara. It’s a great sauce, and for a long time, I thought it got its name from the black pepper, resembling coal loaded into charcoal burning carbonari.

Apparently,  I was wrong. According to Dr. Jeremy Parzen, a food historian, Italian translator and proprietor of the Do Bianco blog. He mentions the historical significance of the carbonari — a secret society of Italian revolutionaries — and the fact that alla carbonara is a Sicilian cooking style that uses cuttlefish cooked in its ink. So, the coal miner thing is out. Continue reading Tuesday Dinner: Orecchiette Carbonara with Charred Brussels Sprouts

Wednesday Dinner: Rustic Chicken In Garlic Gravy

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Our second visit to Seasons & Suppers is a shot at Jennifer’s pan-roasted chicken thighs. We’ve talked at length her about how I prefer chicken thighs to other cuts of the bird, and I think we have even touched on my family’s attachment to garlic as an element of cooking.

Naturally, this recipe’s call for 20 to 22 garlic cloves caught my eye. The last time I cooked with this large quantity of garlic was a stab at sopa de ajo, where 30 cloves were put into play. Co-workers complained that I was emitting a garlic scent during the day and that they could not sit near me. I wasn’t sweating, but my natural Jared scent had been poisoned by a high concentration of garlic. I didn’t notice it until the first time I had to use the restroom that day. It turns out that eating large quantities of garlic has the same impact on your excretory system as consuming asparagus. Continue reading Wednesday Dinner: Rustic Chicken In Garlic Gravy

Meatless Monday: Kale and Black-Eyed Pea Soup

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The best reason I can come up with for why I don’t use more black-eyed peas is that I never really ate them while growing up. We all branch out and try new things, but when it comes to things like beans, I think we just lean on the familiar. Cannellini beans are popular in Italian cooking. Black-eyed peas are popular in Southern cooking styles and dishes like Hoppin’ John. So, maybe it’s not so unusual.

Anyhow, black-eyed peas are high in calcium, folates, protein, dietary fiber and vitamin A. When paired with kale, high in vitamin A, C, K and calcium, you can get a lot of nutrients out of a meal.

The original recipe included sausage, but it was easy to eliminate it for Meatless Monday purposes.

Continue reading Meatless Monday: Kale and Black-Eyed Pea Soup