Archive for the ‘Ingredients’

Baked Green, and Not-So-Green, Tomatoes

October 16, 2016
By Holly Jennings

oven-baked-tomato-dinner_with-text

Leftovers from a dinner of oven-baked green and half-ripened tomatoes, roasted okra, and fried bacon, a happy threesome if there ever was one.

One evening, I burnt the tip of my left index finger while frying green tomatoes in a cast-iron pan. Instead of using a spatula to flip the cornmeal-dusted rounds, I got right in there, with my fingers. Now, a week and half later, the spot looks like the veneer on an old piece of furniture, yellowed and crackled, and feels like dried wax, as if I’d had a run-in with a molten candle instead of hot bacon grease.

 

The altered condition of my fingertip made me think of a film I saw some years ago called Illégal in which the main character, Tania, deliberately burns her fingertips on a hot clothes iron to obliterate her finger prints. She does this to avoid identification, after slipping into France for better work opportunities, and to avoid deportation, if she is found out.

 

This spring I applied for entry in the Global Entry program that allows for speedier clearance into the U.S. upon returning from foreign travel. As part of the application process, your photo is taken and your fingerprints scanned. I used it the first time this (more…)


Cream of Celery Soup with Roasted Fennel Bulb

October 01, 2016
By Holly Jennings

Cream of Celery Soup with Roasted Fennel

 

This soup has been patiently waiting in posting queue, and now its time has come.

 

I developed it early last winter to make use of a powerful fermented flavoring accent called Salted Herbs. But it never got airtime because my attention was soon drawn to other ingredients and their stories: first to black walnuts, which kept me busy for several weeks, musing about their strange beguiling flavor, and then to the mustard greens and cabbage that, after laying quietly, like dead things, in my garden plot over the winter, had, by (more…)


Smothered Cabbage

May 06, 2016
By Holly Jennings

Overwintered cabbage, refusing to be contained it its square-foot home

Overwintered cabbage, refusing to be contained in its square-foot home

Last weekend, when looking for a recipe to smother an unruly head of overwintered cabbage into delectable submission, I came across these can-do words in Mary Randolph’s book The Virginia Housewife Or, Methodical Cook:

 

It will much ameliorate the flavor of strong old cabbages, to boil them in two waters, i.e., when they are half done, to take them out, and put them into another sauce pan of boiling water.

 

Boy have I got one of those, I thought to myself.

 

The specimen I had in mind to test Randolph’s method was eight months old, and had been growing in my garden plot since last summer when I direct sowed some Early Flat Dutch cabbage seeds, hoping for a late fall harvest. I misjudged timing and gave the poor dears too late of a start to reach their cabbage potential before the first frost came—even though in Richmond, Virginia, that can be as late as late October. When it was time to prep the plot for winter, they were just one-tenth of their cabbage selves, but I didn’t have the heart to (more…)


Overwintered Mustard Greens

April 16, 2016
By Holly Jennings

Mustard greens in garden and in bowl copy

 

Overwintered mustard greens. Lovely sounding, isn’t it? I love what those three words evoke: a food with a stand-up-and-take-notice personality and a patina of flavor possible only after enduring hardship—the freezing depths of winter.

 

Right about now, you might find OMGs featured on the menu of some season-driven, farm-to-table restaurant in some food-lively town, along with other locally grown or foraged foods described with equally telling adjectives that marshal a world of artisanal food production: hand-pressed, pickled, preserved, house-cured, tree-ripened, aged, fermented, cellared.

 

But that’s not where I spotted my over-wintered mustard greens. I found them in my community garden plot early last month, after a premature burst of overly warm weather spun me into a frenzied gardening mode.

 

After a spate of seventy-degree days, off my husband and I went to our plot to prepare it for spring planting. That was when I discovered the mustard greens that I’d left in the ground last fall as an experiment had made through the winter admirably well. That was in mid-March.

 

Since then we’ve had two hard frosts, which had me scurrying back to the garden to throw plastic over the small seedlings that had begun to emerge, like tadpoles, around the (more…)


Holly’s Cow Peas — Authentic Country Cooking

October 13, 2015
By Holly Jennings

Holly's Cow Peas

It’s honest, simple food that speaks plainly of its origins, its parts, and aspirations. It’s the humblest of food that fit for a king, and it’s startlingly delicious.

 

Like Hank William’s “Lost Highway,” it’s direct and from the heart; it cannot tell a lie. Like the vernacular dogtrot house or Frank Lloyd Wright’s Falling Water, it springs naturally from its place, its environment.

Dogtrot house

Dogtrot house

Fallingwater

Fallingwater

That’s what authentic country cooking is, and that’s what Holly’s Cow Peas are. Or, at least, they’re made in the spirit of authentic country cooking. The browned onion topping and garnish of chopped parsley probably never appeared on a bowl of cow peas back in the day, but this is now.

 

Country cooking’s unfussy ways are the secret to its success and the root of our modern day disappointment with it: More than any other type of cooking, it’s only as good as the ingredients used.

 

That’s why the food revival going on in the South right now is so (more…)


Pilpelchuma

June 26, 2013
By Holly Jennings

pilpelchuma

 

Tucked in the back of the cookbook Jerusalem by Yotam Ottolenghi and Sami Tamimi, in the condiment section, is pilpelchuma, a potent chile-and-garlic paste that is often compared to Tunisian harissa. Also spelled pilpelshuma or filfel chuma, it means “pepper garlic.” An apt name considering that in Ottolenghi and Tamimi’s version contains 20 cloves of garlic and 4½ tablespoons of cayenne pepper.

 

Ottolenghi and Tamimi do not use pilpelchuma in a recipe in Jerusalem, but instead give a couple of suggestions for its use. They suggest (more…)


Indian Grocery Store in Burlington Offers Everything from Basmati to Bollywood

November 26, 2010
By Holly Jennings

In these parts, Gagan Indian Grocery Store is the place to go for Indian ingredients. It is small but mighty. If you’re looking to try a new brand of Basmati rice, Gagan gives you not one choice but a dozen.  Would you like to compare and contrast different brands of ghee or tamarind concentrate, or buy frozen paneer or fresh grated coconut? You can do this, plus spend a long time looking at the great variety of prepared sauces, condiments, spice blends, snacks, desserts and even “ready-to-eat” meals in pouches that need only to be heated. I don’t buy conventional American convenience foods—especially something that is shelf-stable—because the list of ingredients tends to be very scary. But every box of Indian “in the pouch” foods or packaged snacks or sweets that I’ve looked at includes only food in the list of ingredients—not scary sounding preservatives or chemicals. (If it’s possible for Indian food companies to do this, why can’t American food companies?) (more…)


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