Tag Archives: Food

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

Panini Sunday: Chicken and Brie

Photo Nov 09, 5 28 28 PM

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

Laci’s Lunchbox, Syracuse, N.Y.

2014-11-06 at 12-18-22NOTE: I visited Laci’s Lunchbox and wrote this piece before going to Laci’s Tapas Bar and writing my piece on Nov. 9.

Is it lunch box or lunchbox? I tend to go with the singular word, as if the box’s sole purpose was to carry lunch. But, I think most people would go with two words, as in a box that happens to have lunch inside of it.

The lunchbox in question during Thursday’s midday forage for sustenance was one that belongs to Laci, or Laura and Cindy, the duo behind the raucously popular Laci’s Tapas Bar on Hawley Avenue. These ladies have earned a reputation as more than mere entrepreneurs and businesswomen, but as community leaders. Laci’s Lunchbox, their newest endeavor, is located near the Tapas Bar where Hawley Avenue and Green Street meet. Continue reading Laci’s Lunchbox, Syracuse, N.Y.

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

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

The CNY Food Box

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Some months ago I asked you, dear reader, to help me create a Syracuse centric food box that I could send to my friend Allison in Arkansas.

Time passed, Allison went through a job change, summer became fall and at some point, my brain fell out of my head. I totally forgot about this until one day and envelope with Cavender’s Greek Seasoning and a bag of fish fry coating, suitable for shrimp, catfish, Jacques Cousteau and other ocean creatures, arrived in the mail. I’ve documented the Cavender’s. I’m going to use the fish fry at some point when I set up a better deep-fry situation outside. I’m not allowed to deep fry things inside of the house and I’m actually okay with that fact.

So, in return I finally got off my butt and assembled my return offering. The Upstate New York box, I decided, left things too wide open. No, it needed to reflect Syracuse. After all, Upstate can mean at least three different types of hot dogs (Hoffmans, Zweigel’s, Sahlen’s for starters) Croghan Bologna, Buffalo Wings and Rochester Inferiority (or whatever they are noted for). Central New York can involve Utica greens, speedies and Grandma Brown’s baked beans. It needed to be narrowed to the four walls of the space I know best.

We’ve covered why Syracuse is a great food town in the past and I appreciate everyone’s suggestions. So, here’s what I finally settled on:

****

Allison:

This is the best of Syracuse that did not require overnight shipping, a ton of packing material or dry ice, and would not tip off drug-sniffing dogs. That meant that Hoffman’s hot dogs, Stewart’s Ice Cream, and Cafe Kubal coffees are off the table. It’s also illegal to ship beer to your state (imagine that…damn Baptists), so no luck there. Given my luck with shipping glass lately, Salamida’s State Fair Barbecue sauce was also off the table. So, what do we have:

Buckwheat honey: Buckwheat flowers grow at higher elevations in New York and the honey generated from their pollination is pretty tasty. It has a flavor and consistency closer to molasses. It also has antioxidant and antiinflammatory properties, so if one of the boys is a pain in the ass, you can squeeze some on them and it should take care of things. I got this from a local Mennonite farmer at the Central New York Regional Market who grows tomatoes the size of my daughter’s head.

Flour City Pasta: I lied. This isn’t Syracuse-centric. I make my own rules. Anyhow, it’s made in Rochester but the owner is in Syracuse every Saturday selling pasta. It’s all natural artisan pasta. This is their Rasta Pasta blend. The pasta is made with semolina flour and sweet potatoes, carrots, thyme, limes and cayenne pepper. Grilled chicken over this with some garlic butter, or shrimp and a lime-cilantro cream sauce might be good here.

Pasta’s Hot Tomato Oil: This is a Syracuse institution. They just began bottling this within the past few years. Prior to that, you bought it at the restaurant or bakery in to-go containers. Anyhow, a little goes a long way here because there is a spice here. Serve it straight over pasta, mix it with a good refrigerated marinara or alfredo, or just dunk a baguette into it. Mike might even like a shot in his coffee in the morning. It’s shelf stable so it should keep for a while.

Dinosaur Bar-b-que Cajun Foreplay: If you ever visited Syracuse, I would take you here. It’s the landmark Syracuse restaurant: barbecue stand run by biker turned to-go counter turned biker bar turned full-service restaurant turned national chain. They have two in NYC, one is going to open in Chicago, but why bother. The original is the original. Anyhow, it’s a Memphis-style BBQ joint and this is their dry rub. I throw it on just about everything — meat, eggs, small children.

If I was better at packing boxes or had the extra scratch to throw around, you might have received some barbecue sauce or a Syracuse Crate.

Enjoy it. I’ve never mailed anything, knowingly, to Arkansas.

JP

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

Meatless Monday: Sweet Pea Soup

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I’m not sure I can quantify The Wife’s dislike for peas. It’s odd. They are innocuous little things, full of vitamins and fiber, and they’ve never done anything to harm anyone, particularly her. Still, there she is, sneering at the little buggers when I serve them.

In an effort to get her to eat some peas and see if the appearance of the green sphere would take some of the edge off, I went with a soup from Kitchen Confidence: Essential Recipes and Tips That Will Help You Cook Anything by Kelsey Nixon. It’s a nifty little book. Anyhow, Kelsey purees the peas, mixes them with some stock and dairy, and BAM!, soup. So, how did it go over? Continue reading Meatless Monday: Sweet Pea Soup