Christmas night

December 25, 2008

The kitchen looks like a tornado hit is. We made a 8 pd. leg of lamb and served it with baby carrots (there were baby and full sized in our CSA share), new potatoes (CSA), roasted fennel and creamed pearl onions. It was…really good.

This Christmas at "home" in NYC has been…INSANE. Hubbie’s parents are in town (and we are so thankful for the visit, yes) and EVERYONE sent food. So far the tally is:

– One stollen baked by a random cousin
– 1 large box of sausages and cheeses from Murray’s Cheese (woot. yeah. rock on.)
– 1 WONDERFUL ginger cake from Zingermann’s in Michigan (so tasty)
– 1 tin of chocolate covered pecans (from Alabama yet from a lawyer I work for, randomly…and thoughtfully. Small farm.)
– 1 bottle of Veuve (another lawyer)
– 1 bottle of a really nice Cote de Rhone I’m enjoying…right now (another lawyer)
– huge box of grapefruits and tangelos from Florida

The last on the list is from my sweet 90 year old great-Aunt living in Sarasota and her younger man, Uncle Bob who is 81. They went to a local farm in their area and sent us local produce. Um…rock on. Seriously, this is very likely my favorite gift besides the hubbies surprise of the first season of "Weeds" on DVD (he knows I worship the Mary Louise Parker bigtime). My elderly relatives went to a LOCAL SMALL FAMILY OWNED FARM…you know, near them and they sent out Christmas gifts of those products. AWEsome. We have realllly enjoyed them, too. Citrus can last out and then in the fridge for over a month but we are down to one grapefruit. woot.

CSA and Semi-homemade

July 28, 2008

Time is still a major challenge for us even with the new nanny settling in and largely making all our lives easier. The weekend was all about relaxing but you can’t just throw your hands up and order in every meal. Here are two meals I made with a little help from two purchased pre-made or pre-prepared products. I’m not a lover of pre-made items but these two products are absolutely excellent purchases…good quality and they save you lots of time.

Perogi CSA style

I bought the perogi’s in the deli case that cost approximately $3.99 for 12. I normally will buy these and pan fry them with a tbsp. of olive oil and some diced onion and just serve them alongside a salad but I decided to step it up a bit. I first made my “signature” carrots with the CSA carrots from this week. I slice these and saute them with butter and a small amount of sugar and salt. I cooked them until they are soft and I served them along side the perogis. For the perogi prep, I cleaned, trimmed and cut up about 15 (or a handful) of green beans and I also sliced a small red onion (also from the CSA). I sauteed the onion, added the green beans a short time in and then finally added the perogis to the large non-stick sautee pan. At the very end of cooking, I tossed in some diced up radicchio we’d gotten this past week as well. This was a quick meal and very wholesome using lots of veggies and importantly veggies from the CSA. I had one lunch’s worth of leftovers from the meal, as well.

Duck Confit salad

I decided to make the carrots again and serve them on this plate as well but I cooked them until they looked like they had been roasted. They were like sweet carrot rounds of joy. Joy with cooked butter. I made a simplegreen leaf lettuce salad (with CSA lettuce) and a dressing made with sherry vinegar, a french mustard w/ figs, olive oil, a pinch of sugar and salt and pepper. I had bought one duck leg confit from Fresh Direct for approximately $3.50. I warmed this through in a saute pan (so the outside skin got a little crunchy!:). I then cut the meat off and split it between the plates. I served all of this with a warmed ten grain roll and a fine light red wine similar to a beaujolais. I had lightly chilled it (an experiment inspired by a recent NY Times article on chilling some reds). Everything turned out quite tasty and this was super easy and cheap…even the wine was pretty inexpensive and I have a little left over that I’ll freeze and add to braising liquid at some point in the future.