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April 2012
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June 2012

Beth's Coleslaw

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I never think of Beth cooking.  She is always on the go and thoroughly dedicated to her career as a television producer.  Because she is on the west coast and I am on the east coast we don't often get to go shopping or have spa days together.  We resort to drinks on a weekend night over the phone.  For her it is usually a rum and diet coke.  For me it where ever my whims lead me, a gimlet, karentini, or glass of wine.  We talk about everything from work to dramas over our love life's.

Last year I convinced her to start getting a farm share of fruits and vegetables.  It started with  her calling me for ideas and has ended up with sharing her experiments.  She has even become a food network fan.

image from distilleryimage8.instagram.comThis recipe stems from the Barefoot Contessa and is a perfect staple for summer cooking.

Chop vegetables accordingly.  Make dressing separately.  Combine and refrigerate at least 2 hours before serving.

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Photo Credit:  Julie Cecchini

Ffwd: Navarin Printanier with a vegetarian twist

Vegan Navarin Printanier

I was happy to see this recipe mention Betty Rosbottom.  She may be a part time resident of Paris, but she also calls my neck of the woods home.  Anyone who loves good food in Western New England knows her name. The recipe is an ode to spring's favorite flavors.

Due to the fact that I am a temporary resident of Jimei, Xiamen, China, I was complelled to make a few changes.  Lamb can be found, but the portion of the local wet market is not my cup of tea.  Tofu, it braised before hand can have some of the richness and texture of a good piece of mutton.  I used a ruttabaga rather than the turnip, I could not turn up.  Chicken was a light and refreshing option for the beef stock and the puree had to be fresh, simmered tomatoes.  The result was a simple stew that turned a monsoon of a day into a comfy and cosy reason to relax.

  • Spring Vegetables12  oz Firm Silken Tofu, sliced in 1 1/2" pieces 
  • 2 tbsp vegetable oil
  • 3 medium young carrots, sliced in thin rounds
  • 5 scallions, chopped
  • 6 cups chicken or vegetable stock
  • 6 small tomatoes, diced
  • 1 small rutabaga, chopped
  • 8 small new potatoes, scrubbed and sliced in small thin rounds, I prefer to leave the skin on
  • 1 cup spring peas, cooked
  • 2 tbsp Fines HerbsNavarin Printanier
  • Salt and black pepper

In a wok, braise the Tofu in oil until all sides begin to brown.  Set aside until latter.  Add the Fines Herbs, tomatoes, onions and rutabaga to the wok and simmer covered and on low for about 1 hour, adding liquid as needed. After the tomatoes begin to break down add the stock, potatoes and carrots, raise the heat to medium and bring the stew to a boil.  Once it begins to boil reduce heat back to low and add the tofu.  Cook covered for another hour or until the carrots and potatoes have softened to your liking.  Add peas and continue cooking for 15 minutes.  Serve hot with crusty bread.

Adapted from Dorie Greenspan’s Around My French Table.

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Photo Credit: Julie T Cecchini