Rosemary and Thyme: Week of December 19th

In my box!

Satsuma Mandarins
Pink Lady Apples
Savoy Cabbage
Crocodile Spinach
Rosemary and Thyme
Sweet Potatoes
Two kinds of KALE!
Roasting Turnips

(Satsuma art courtesy of Duck…)


Simple Pleasures

As winter closes in, I find myself really craving comfort food. This afternoon, as I walked home through the chilly fog, I got a yen I haven’t had in years. I wanted tuna casserole, that ultimate comfort food, the kind with the crusty broiled top and the simple-but-brilliant filling of macaroni, tuna, and Campbell’s Cream of Mushroom soup all mushed together and seasoned with nothing but parsley, salt and pepper. I don’t eat tuna anymore, and I don’t eat wheat pasta, and I sure as hell don’t eat whatever craziness they put in a can of Campbell’s, so my casserole tonight was a bit of an adventure, but in the end it came out perfectly and filled my tummy with warm, gooey, winter coziness.

[For the rest of this post, which contains no photo, follow the “more” link below:]

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Spinach and Apples

I am head over heels in love with the cornmeal pizza crusts from Vicolo Pizza. They beckon to me like blank canvasses waiting to be filled by all manner of culinary artistry. Tonight I brushed lemon olive oil onto one shell before heaping it with spinach sauteed with garlic, grated parmesan cheese, and little clumps of caramelized onions. The other I lined with a thick coat of caramelized onions before layering on my beloved tempeh bacon and slices of Rome Beauty apple. Both pizzas were sublime, and I scarfed down slices alongside a salad of lettuce and arugula, drizzled with the fruitiest dressing made from lemon olive oil, apple cider vinegar, and just a hint of orange syrup.

Spinach, Parmesean, Carmelized Onion, and Lemon Oil & Tempeh Bacon, Apples, and Carmelized Onion

Tat Soi and Pomegranate: Week of December 12th

This week’s box was so gorgeous and abundant, I had to take a picture!

Week 8 Box Contents

Diane Sweet Potatoes
Tat Soi (that’s the glorious dark green bunch behind the eggs on the right)
Pink Lady Apples
Spinach (in the bowl at the back)
Satsuma Mandarins
Arugula (almost hidden behind the carrots)
Napa Cabbage (hiding behind the lettuce)
Nantes Carrots (gorgeous! although one arrived broken and another has a big worm hole)
Tadorna Leeks


Frizzled Leeks

Leeks! So many leeks… what to do with them… put them in soup… put them in other dishes where they inevitably dissolve away into the base, becoming invisible amongst the other ingredients.

This bunch would not go unsung, I swore to myself, and so I decided I would frizzle them.

I had only the vaguest idea of what a “frizzled leek” actually was, only that it was something that featured the leek in a starring role and probably involved some oil and some crisping. I normally stay far away from large quantities of oil and eschew any kind of deep frying altogether, but this week was Chanukah, an eight day festival of fried food, so what better time to make Chanukah leeks?

And I have to say, they are amazing. What perverse law is it that dictates that everything deep fried must taste incredible? I made the little guys with the notion of using them to top other foods, but I can’t seem to stop eating them straight. In case reading this description has inspired lust and envy, here is the secret to frizzling your own leeks…

Frizzled Leeks

4 small-medium leeks
A bunch of oil that can be heated on high heat (I used sunflower)

Cut the white parts of the leeks into 1-2 inch chunks. Slice each chunk in half vertically, then cut each half into strips. (All the photos I saw online had quite thin leek strips, but I liked making them a bit larger – about 3 or 4 strips per leek half, vertically.) Wash the strips thoroughly as leeks can house quite a bit of muck between their layers. Dry the strips thoroughly because you are about to dump them into very hot oil.

Heat an inch or two of oil in a small pan. Throw in a handful of leeks. Remove with a slotted spoon or tongs and place on paper towels. Season with salt!

How long should I fry the leeks?, you may ask. Good question! I experimented, which is why some in the photo above are brown and others are still very leek-colored. I liked the range, so I would recommend that as soon as the strips begin to stiffen and brown, you start to fish them out. Because you won’t get them all on the first go, this will ensure a range of crisp to burnt flavor and texture. Perfect!

EDIT: I found out about a fun event called SnackShots, put on by the yummylicious Greedy Gourmet. where food bloggers contribute photos and writing about a particular food. This month the topic is leeks – how perfect!