All posts tagged: Beans

cooking with oranges

Why an orange in all the things? Since I was young, one sip of orange juice would upset my stomach. I loved the taste, but I have never been able to enjoy an orange and for years I never bothered going anywhere near one. That is, until I began cooking and baking with them. It turns out, I love oranges better when paired with salty, savory flavors. Hard cheeses. As a marinade for chicken or pork. Marmalade. But marmalade-as-BBQ sauce WHAT!? I’ll get to that later. I am definitely in love with oranges when fresh thyme, rosemary, and cumin are present. Any fresh herb, really. I once had mussels in a Harlem restaurant with Connie and I kept asking myself, what is this amazingness I am tasting? Orange zest in a spicy broth. Mind blown. Let’s just say I went a little orange-crazy for Jen’s birthday dinner. Even one of her gifts from me–a latin seasoning packet–had bitter orange peels in it. The night before, I sleepily baked an Orange Bundt Cake, using cara cara oranges. …

a summer harvest put-together

I am found in the kitchen most mornings, no later than 9AM. Not only because I get home pretty late from work (8:30-9PM!), but it’s truly my favorite way to spend any morning. The house is quiet. I water my lucky cross tomatoes, a bi-colored beauty which grew slowly from seed (in a 20-gallon grow bag, mind you) but sadly only had a chance to produce a single, blushing fruit. There were a few green ones, but end-rot took over. When your babies become calcium deficient, you begin to question your parenting, eh? I consider every season a learning season, and next year I’ll have plenty to share with friends, you just watch. When I get to watering my Sicilian eggplants, which are still producing, I stare alarmingly long at their bashful flowers. That is what you do when your favorite color on earth is found, growing happily in a container. Dan told me he’s only growing eggplants and tomatoes next year. A whole lot of them. I can’t say I blame him. I harvest …

Mom’s Stewed Beans, Sort Of

We are crazy about a pot of beans in this house. When I moved out, it was the first recipe from mom I took with me. Having been married to a Puerto Rican for many years, no one believes she’s Russian if they’ve tasted her pernil with a side of rice and beans. She told me she learned to stew them from her best friend’s mother, and it’s truly unlike any other beans I’ve tasted at restaurants or homes, though I’ve been told this is definitely home-style. For instance, rarely do you see them in a tomato broth, with potatoes and olives, smoked, salty meat, and tons of fresh cilantro. Sometimes you’ll see sliced carrot in there, too. Or maybe even peppers. She told me she’s been using pumpkin these days for it’s sweetness, which I’ll give a try in Autumn. It’s hearty and the recipe doesn’t require that it needs to be. I love that most about it. As long as you know what the first 3-4 ingredients are, you can totally improvise based …