April 25, 2013 § 4 Comments
Before we get to risotto, I have a few little announcements to make, housekeeping style. I trust the risotto can wait a couple moments, even though it is not known to be the most patient of rice dishes. But anyway, as I mentioned a little bit ago, this here little blog is undergoing a spiffing up process. It’s like Five and Spice is going on Project Makeover! That’s not a real show is it. Extreme Makeover? Anyway, that’s beside the point.
The point is that some major, and (so!) exciting renovations are happening, led by the (brilliant) ladies of Wooden Spoons Kitchen. In order to make it all work, starting sometime on the later end of tomorrow (Friday) the site will be down for a while. It will stay down over the weekend while the magic happens in the background. Then on Monday morning it’ll be back with its brand new look and also at a new URL. Instead of being at wordpress.com the site address will be plain old fiveandspice.com (took me long enough to make the change, right?! Some weird Estonian company or something had snagged that URL, I think in hopes of getting me to buy it from them. But when their lease on it expired, I snapped it up. Take that!).
I’ll have the old site set up to redirect, so old links will all still work and whatnot, but just know that henceforth you’ll be able to look for me at that new address. Now this is important (hence the bold typeface) if you subscribe by email, that should keep working without interruption (at least in theory. Fingers crossed.) but if you subscribe via an rss feed/reader type of thing, you will have to resubscribe. But, this should be easy enough, right? You did it once! I bet you can do it again. (I, on the other hand, have no idea how to subscribe to an rss feed. I am a luddite. This is why other people are in charge of moving the site over, and holding my hand, and talking to me in reassuring voices the whole time.)
So, with that taken care of, let us turn to the risotto. « Read the rest of this entry »
April 10, 2013 § 23 Comments
I have been having an absolute love affair with raw fennel lately. Every night and/or every time I’m at the market my little conversation with myself goes, “what kind of vegetable should we have with dinner? Broccoli? Nah. Cabbage? Not today. Kale? Meh. Ooh, how about a salad with shaved fennel. Oh, yes that sounds perfect.” And it keeps happening. Over and over. So what if I just ate a whole bulb? More fennel please.
It could just be one of my recent cravings. Or perhaps it’s because it’s the closest we’re getting to spring here right now. Still. (Not talking about the weather. I’m not talking about the weather. I’ll just put on another sweater, and not mention the weather.) But, on the whole, I’d say the jag started with this salad.
Fennel salad with burrata? Sign me up, and then give me seconds! Anything that includes buratta tends to be my dream meal. But, the fennel, with its sleek coat of lemon and olive oil and the icy cool of mint leaves was no second fiddle to the burrata’s main act (or what I thought would be the main act, before I sat down to eat).
And, that, in sum, is why I can’t stop eating fennel. I mean, a) I get to use my mandoline, which is always an exciting process because you flirt with losing your fingertips but then get parchment thin delicate sheets of fennel, all in a noodle-like tangle, out of the deal. And then, b) the 15 minute waiting period where the fennel bathes in a lemony dressing ever so slightly softens its crunch and freshens its flavor with the brightness of the lemon – both in juice and zest form – bolstering the anise notes of the vegetable. I fall for lemon-in-both-juice-and-zest-form’s show every time.
This salad, with grapefruit and curds of soft goat cheese is my most recent use of lemony fennel. There is nothing new about combining fennel’s sweetness with the juicy bittersweet of grapefruit. I feel like I have seen it in many a restaurant in past years at this very time of year, the transition time where we start picking up spring while still trailing a few threads of winter along with us. (Once I even had it as a fennel grapefruit salad with pine nuts and chunks of salted brittle candy. That was pretty tasty.) But, look at the word “marinated” there. Marinated makes it different! And new! « Read the rest of this entry »
March 30, 2013 § 56 Comments
I went a little insane this last week. I went for a walk with the dog and didn’t need to wear a hat. My face didn’t feel cold at all. I knew intellectually that was possible, but I had actually kind of forgotten what that felt like. And I was like, “SPRING!!!!!”
So then I decided we were going to celebrate both Passover and Easter – Joel’s background is Jewish and mine is Lutheran, so I figured we were allowed. We (ok, really it’s me, but Joel goes along with it so well) are extremely attracted by events, holidays, and meals steeped in symbolism, and both Passover and Easter are ideal for this. In addition to planning big meals for each holiday, I also decided it would be best if we made all of our own matzoh and Easter candy homemade. No problem, right? Ha. I feel like my every spare moment has been in the kitchen, which I don’t really mind. But, then my advisor finally sent me comments back on one of my dissertation drafts, so I was supposed to be editing that too. Oops.
But, so far, it’s all been totally worth it. And as long as the lamb cake I’m currently baking comes out of the mold without its face falling apart, then I feel like we’re ready to rock and roll.
It feels amazing to have my energy coming back because I’ve been pretty exhausted for the last couple months…Which brings me to our very big news. It, as you may have already guessed, has everything to do with an entirely different sort of, shall we say, baking project, with buns in ovens, and all. And I don’t mean the hot cross kind.
That is to say, come late September we’re expecting a new family member to join our little family!(!!!!!!!!!!!!!!!!!!) We couldn’t be more thrilled. Or terrified, of course. « Read the rest of this entry »
March 19, 2013 § 20 Comments
I wasn’t kidding about the soups (I even made another one today for lunch. This one, in fact, but with kale instead of cabbage). And, as you can see, I definitely wasn’t kidding about the spinach and pine nut soup. Actually, I used the soup and my desire to make it as an excuse to have an impromptu St. Patrick’s/St. Urho‘s day dinner for a few friends. Clearly there is nothing very Irish (or Finnish for that matter) about spinach and pine nuts, but check out how green that soup is! I decided that with a side of soda bread and some good Irish butter and cheddar it would suit us just fine.
And it did. It’s actually quite a wonderful soup. No wonder I used to make it as a starter for dinner parties all the time! Come to think of it, I think I first served this soup (or a version of it) at the first serious dinner party I ever hosted. That was back in the day, back during my sophomore year of college, if I remember correctly.
Courtesy of my first year of college, I developed such an aversion to the food at the school’s dining hall, I convinced the school to let me not be on a meal plan at all, and I started cooking for myself in the tiny – and usually disgusting with other students’ crusty leftover midnight macaroni and cheese pots and half eaten bags of microwave popcorn – dorm kitchen down at the end of the hallway.
That was pretty much my start of cooking seriously for myself, though in this context “serious” meant a lot of chicken breasts with steamed broccoli interspersed with granola or Special K bars for dinner. (The Special K bar dinner was the saddest.) I also discovered how very lonely it can be to sit and eat dinner in silence by yourself every single night. I suppose that must have contributed to my passion for sharing meals, and I started devising ways to coax others to dine with me. « Read the rest of this entry »
March 14, 2013 § 24 Comments
I’ve been going through a spate of soup-mania lately. Vast quantities of soup have been making their way from the kitchen to my lips. It’s practically all I want to eat.
I mean, I always like soup, but right now something about the world, the liminality of so many things – not the least of which being the season – is making soup particularly appealing. When you’re in between winter and spring as well as all sorts of projects, just waiting (and waiting (and waiting)) for people to get back to you about pesky little things like edits and comments, what better to do than a little slurping? Soup is there to oblige all slurping needs. Also, I have a private theory that I’ve been dehydrated because of the dryness in the air, and my body is trying to make up for the fact that 10 or so cups of water a day just isn’t quite enough by steering me towards eating liquid food as well. Is that even possible? Not sure.
Anyhow, I’ve had avocado soup for lunch for about 5 days in a row. We’ve had sourdough tomato soup, and Norwegian fiskesuppe (with some extra parsnip and tiny arctic shrimp added), and creamy squash soup, and pho. To name just a few. I also just had the sudden flicker of a memory of a spinach and pine nut soup that I used to make for dinner parties in college (because I hosted dinner parties in college. With no kegs or even drinking games. Because I was that cool.). I’ll have to make that some time soon because doesn’t that sound good?
This soup, though, I consider the culmination of sorts (though not the sort of culmination that signals the end. No way. More soups to come, so if you’re a soup person you should come on over…). The soup to rule all soups, you might say. A soup so filled with wonderful things that it is a considerable stretch to call it a soup. It should be eaten with a fork. Indeed, it should be so thick a fork should stand right up in it. « Read the rest of this entry »
February 21, 2013 § 16 Comments
Decidedly not a beauty queen this one. She’s all lumpy and monochromatic. But the frumpy exterior conceals a heart packed with flavor.
And truly, on most days at least, who really wants a gorgeous but high maintenance looker of a dish when in a few minutes you could instead have one of the most incredibly easy and tasty lunches (or dinners, but I always seem to eat it for lunch) known to man.
And it uses up some leftovers too. That’s always good.
I never used to like fried rice that much, actually. I didn’t dislike it, I just saw no reason to eat it. I never saw what others seemed to see in it.
So for years I would scrupulously cook rice in small quantities so as never to have leftovers. Or, if there were leftovers, I would turn them into a porridge-like pudding for breakfast, and never think about the possibility that I was missing something. « Read the rest of this entry »
January 2, 2013 § 35 Comments
Happy, happy New Year to you all! Did you ring in the New Year in style?
I know we did. Much more stylishly than we really are, in fact. But if the holidays aren’t a time to up your style game, when is, right?
Perhaps it’s the crash after the high of holiday activity, perhaps it’s that the New Year always makes me nearly as nostalgic as October does, but I’m now left feeling quietly morose. “Another year,” a voice somewhere inside of me sighs, “another year, and I still don’t understand.”
So I’m sitting in our living room now, which feels dark as the Christmas twinkle lights have all been put back into boxes, wondering to myself, ‘understand what? What do I so yearn to understand?’
The answer, I’m sorry to say, is anything and everything, as far as I can tell. The answer is Life.
Day by day life happens, intermittently glorious and terrible, and I don’t understand any of it. At all. Not a bit.
I’m suddenly remembering a quote my mother told to me earlier this year (I’m not entirely sure of its origin), “this thing of which we speak cannot be found by seeking. But only seekers will find it.”
I don’t entirely understand the quote either, but it speaks to me about life and meaning on a level separate from understanding. I feel somehow like that’s it. Like maybe trying to understand won’t get you anywhere. Life just is, it isn’t an entity to be dissected and understood. You have to get out of your own way, but at the same time seek and make that daily effort to get out of your own way. « Read the rest of this entry »