There’s ONE DAY LEFT. One of my new year’s resolutions is to travel more. Really it’s one of the largest resolutions in my life. I have a few plans up in the air for 2012, including Egypt, and possibly Patagonia too, but this is something I can’t pass up. I need your help!
Help me get to India! Head over to Jetsetter and Vote for my resolution to travel more and we could see Delhi, Agra, Rajasthan, Jaipur and Bundi FREE. A trip of a lifetime, no? Please? Jetsetter accepts 1 vote per person per day until January 31st, so if you’ve already voted please come back again tomorrow, and the next day, and the next day, and maybe I’ll be a winner.
The interface is a bit funky. Just click on the big orange button that says “Vote for this Resolution” and make your own!
When I cook just for myself I find it’s easiest and most satisfying to reach for the Indian spices. I love the tangy smokiness of garam masala and warm savory muchi curry the most. Garam masala means hot mixture in Hindi and is any combination of dried chilis, anise, cumin and coriander. The mystery inherent in Indian spice mixtures has always fascinated me. I usually buy curry pastes and dried curries pre-mixed and only recently have I ventured into other common Indian spices like whole coriander and anise and clove. I would love to someday walk through the spice markets in north and south India; I’m sure each region has very different offerings. I’d love to sample unknown mixtures and explore Indian cuisine, from simply eating new dishes to learning how to make them from scratch.
It’s May! Summer is almost here in Austin and I just realized it’s been 5 months since I posted to the Food Culturalist. Oops! As usual, there’s just been so much going on. My garden is in full swing, I just finished an intense 5 week project at work, and Ryan and I have been freelancing on top of it all.
Today, my friend Maura is coming in to frog to share some vegetables from her farm, Johnson’s Backyard Garden, and talk to us about the benefits of belonging to a CSA. I’m so excited I can barely wait! So I decided to post this recipe I tried the other night that featured the striped and golden beets I got in last week’s farm share. You can also check it out on the JBG website!
What you’ll need:
1 bunch of beets, chopped into eighths
1 bunch of fresh beet greens, chopped into inch-wide strips
1 medium sweet onion, thickly diced
3 cloves garlic, minced
1/4 cup pine nuts
1/2 pound rigatoni (I had it on hand, but you could use penne or any other short pasta)
3 tablespoons olive oil
1/2 cup fresh grated parmesan cheese
kosher salt and fresh pepper
drizzle of balsamic vinegar
First, toast the pine nuts till golden brown in a cast iron skillet over low heat, turning often to prevent sticking and burning.
In a skillet, heat 2 tablespoons olive oil over medium-high and add the onions. Sautee until soft (but not caramelized), then add the garlic and chopped beet greens. Add a pinch of kosher salt and a lots of peper. Sautee the mix for 10 minutes, or until the greens are deliciously wilted, and mix in the cooked beets.
At the same time, boil the beets in a large pot of salted water for 10 minutes or until fork-tender, then move the beets to a bowl and reserve the cooking liquid. Return the water to boiling and add the pasta. Cook the pasta until al dente, then before draining, reserve 1/2 cup of the cooking liquid.
Return the pasta to the pot and heat on low. Add the remaining olive oil and the beet mixture and stir to combine. If the mixture is dry, add a tablespoon of the reserved cooking liquid at a time and stir, until the pasta has reached the desired done-ness. Mix in the parmesan cheese, leaving a bit to dust on top.
Divide amongst bowls, sprinkle with parmesan and pine nuts, and drizzle with some balsamic vinegar if desired.
Yields 3-4 servings. Recipe adapted from Bon Appétit, 2009.