apartment therapy changing the world, one room at a time

i recognize that photo...seafood risotto from mr. jamie oliver (i may have had the mushroom risotto for dinner last night).

I just recreated a warm tomato and arugula salad with Trinidadian curry that we had while on vacation...still writing up the blog post but will share it here. I love tasting new, yummy dishes on vacation then trying to make them myself at home.

Another dish from a vacation past, which I haven't gotten around to recreating yes, was a Balinese curry (red in color and seemed coconut milk based) that I had at Parrot Cay in Turks & Caicos. Anyone have any tips on how to make the curry?

I am looking for a good recipe for pickling jalapenos, does anyone have one? I'd like to make them with lots of carrots and maybe some jicama fruit.

I've been totally inspired by having joined a CSA (Community Supported Agriculture) this year. I'm learning about new veggies w/ each box and learning many new ways to prepare even the ones I already knew about. I've found my love for cooking to be totally re-awakening! It's fabulous!!! I have tons of recipes on my blog using fresh seasonal (for the midwest) vegetables: http://greenadventuresofacitygirl.blogspot.com/

Coming up in my next box (tomorrow!) we'll get two veggies I've never used before: beets & fennel. Anyone got any great ideas??

@ city girl - i have had great success making this delicious salad with beets replacing the bresaola and i used chopped spinach instead of the mâche. just roast the beets the night before you plan to make.

http://www.thekitchn.com/thekitchn/salad/recipe-lemony-shaved-fennel-salad-with-bresaola-084734

I have a question--what is the best way to store leftover tomato paste? I seem to never use a whole can. I usually just stick it covered in the fridge--is this okay? How long will it last? I have tried the tubes, but they're just not big enough and run out so quickly (not to mention more expensive). Any ideas?

7lina7-

I'm wondering if it would be ok to put it in a tupperware container and freeze it if you have a large quantity.

I would at least take it out of the original can when storing.

I put my extra tomato paste into a small snack-sized zip top bag and squeeze it all to the bottom (making a round "log" shape) before sticking it in the freezer. That way, I can just slice or break off a piece when I need it. I typically saute my paste w/aromatics, so the frozen piece heats right up.

I'm not usually a fan of the plastic bags, but this is one instance where I reach for them.

BTW - the NY Times ran a great series on beets... my CSA pointed me toward these recipes in their newsletter last year:
http://topics.nytimes.com/top/news/health/series/recipes_for_health/beets/index.html?scp=1&sq=beet%20recipes&st=cse

I'm planning on a recreation of a dish I had last summer at a restaurant--shrimp herbsaint. Shrimp in this lovely cream sauce with roasted fennel pieces... it was really good, and simple too I think, I just need to get in gear and try to make it.

I've also recently become addicted to kalbi, both in restaurant and at home. I know it can be made with flanken style ribs, but I prefer the super-thin style the restaurant does where it's like the meat has been unrolled from the bone. It is a bit more lean this way. Any tips on how to get that cut, or what to ask the butcher for?

Because of the economy, there will be no summer vacation for us this year. To make the same ol' same ol' feel a little special, we've been feasting at home quite a bit. Crisp salads, grilled vegetables, and simple seafood are foods that I associate with the season. The perfect end to a light summer meal in our house is lazy key lime pie (which is super quick and super easy).

Get the recipe here:
http://accordingtolia.blogspot.com/2009/05/lazy-keylime-pie.html

@ 7lina7~~ I portion the paste out by the tablespoon onto little squares of parchment or wax paper big enough to fold over and make a little packet, then put the portions in a plastic bag and freeze them. This way it's already measured out and it defrosts super fast.

I really want to make this parmesan onion ring recipe from "Life's Ambrosia" - they sound amazing: http://su.pr/2uouzZ

But...I really hate cutting onions (I know, totally lame). Anyone have any onion cutting techniques? I'm a totally wimp when it comes to teary eyes.

tedious but delicious strawberry meringue tart:

http://accordingtolia.blogspot.com/2009/07/strawberry-meringue-tart.html

7lina7 I put 1 tablespoon portions of tomato paste on a piece of wax paper and place the wax paper in the freezer. When the mounds of tomato paste are frozen, I put them in a zip-lock bag. It's so easy to pull out exactly how much I need.

To alanadanielle88 - I always wear diving glasses or a pair of really big sunglasses when I chop onions. Works a charm!

As for holiday cooking - I just cannot be bothered when it's warm, so I just throw together a plate of anti-pasti , a nice french or turkish bread and a bottle of wine to enjoy on my balcony.

To make sure I can always make my anti-pasti platter I do the following:

- always have a basil plant in the window sill
- always have an assortment of deli-meats in the freezer - defrost in its package in luke-warm water in the sink (6 mins)
- always have a range of preserved vegetables on oil or vinegar (artichokes, eggplant, bell peppers, tomatoes, zucchini, etc)
- always have one or two frozen french breads in the freezer that I only need to bake off

With all that in the house I only need to get out for some fresh tomatoes!

Added advantage, I can buy these things in bulk when they're on special AND I always have something to serve unexpected guests.

I finally got around to posting a recipe for the curried tomato and arugula salad that I mentioned above from our last vacation - check it out at www.hungrydesi.com.

Btw I love all of the ideas for freezing tomato paste to save leftover paste - a problem I always struggle with. Thanks!

about the onions....susan branch(that fabulous chef and artist from martha's vineyard) suggests placing a piece of sliced bread in your mouth between your teeth -like the way a dog would fetch something while slicing onions. it works!

Another onion cutting tip is to burn a candle next to the onion. Supposedly the gas released by the onion is drawn into the flame or something. It works for me.

@alanadanielle88 start with onions that have been stored in the fridge and use a very sharp knife. The volitile compounds that make your eyes water are less volitile when cold and the sharp knife releases fewer of them. If I have tons of onions to cut, I use a mandoline and try to keep my head leaned back so I don't get a face-full of onion fumes. I generally still end up looking like I've had a bad break-up but after three pounds of onions, I didn't really expect any less. If you've got to continue prepping after, wipe down the board and rinse the knife so the onion juice doesn't continue to release fumes.

@City Girl Fennel's really good braised in chicken broth and white wine until it's tender. Just cut the bulbs in quarters, brown them a bit and add half and half of broth and wine. Salt to taste and serve with pasta or something. You can also slice it thinly and put it in a salad with citrus.

@alanadanielle88, if you're really, really sensitive, try cutting them under water. I've never tried it, but it's supposed to be completely tearproof, though I'm sure it requires some coordination.

Question- what does one serve with Asian-style steamed eggs? My husband liked them at a restaraunt; I successfully reconstructed them, but now what?

@alanadanielle88 SLice off the top of the onion to let it 'bleed' for a few seconds. Then place the onion under running water for a about five seconds. It makes it easier to chop without the tears. Works for me every time I slice or dice.

I freeze my tomato paste/coconut milk/canned beans/herbs in zip locks all the time. I cook for two but like to buy in bulk. i especially like to freeze my tomato paste and pureed herbs in ice cube containers.

I made my first frittata sunday late morning fashioned after the potato/red pepper one posted last week, but I used goat cheese. It was wonderful and I was so proud of myself! Who knew cooking could be so rewarding!??...My only escape at the moment is on to my patio where summer permits a little home away from home...I enjoy eating outside alone or with company, but lately more and more, bees and wasps are invading my little spot. I can relax with the bees, I get it...but does anyone have ideas on how to deal with wasps..? A little off the subject I know, but in the spirit of "open thread", can anyone offer any pointers..?

It was quite hot and humid yesterday, so I was inspired to make turkey larb, which is sautéed ground turkey dressed in tangy, spicy, savory dressing from Thailand... It was my first attempt to make it, but the simple recipe from "Donna Hay" magazine and Epicurious made the process extremely streamlined! If you're interested in the recipe, I have posted the recipe on my blog.

http://time2thyme.wordpress.com/

I've been cooking alot of spinach lately and the bottom of the pan is coated with a thick, scaly residue. I've tried to dissolve it off with vinegar, lemon juice and clorox but not with any luck. I tried to scrub it out with steel wool, but that barely made a dent. The residue is probably crystalized oxalic acid from the spinach. Does anyone know how to safely remove the scale?

It's all about fresh, local produce right now. Cooking with foraged ingredients is particularly exciting. I'm getting ready to "harvest" some lamb's quarters that sprung up from my planter boxes!

Right now I'm a little fixated on seeing how many everyday staples I can make at home. I already tried flour tortillas, and tonight I'm thinking I will try English muffins. Since these are cooked on the griddle, I don't have to turn on the oven, which makes these great summer "breads" to try.

I'm heading over to Ireland next week! Any ideas of food-stuff that I can bring bacK??
I'm already completely addicted to Irish tea, bread, and butter. Anything else I can pick up there that I can't get here in NYC?