Rookie Cookery

Signs of Spring

A little rain and sun and the bulbs announce that spring is almost here.  I ran out to get this photograph before the following rain storm beat them down; they fared pretty well and are still gorgeous.  These bloom in a sunny patch of our front yard here in the Sacramento area.

Then yesterday mid-morning I went outside  to put mail in the box, and caught these two ladies strolling down the street past my house, bold as brass.  We often see flocks of turkeys at the nearby parks and along the Sacramento and American River waterways, but this is the first time I have seen them in our neighborhood.  There are also peacocks that roam the neighborhoods some times.  Some day I'll tell you the story of the pea hen that took up residence in our back yard in our old neighborhood for a short while.  Talk about your suburban excitement!

Can you tell I have spring fever?

The blood orange tree is going nutsy too, but I need to give it more attention, poor baby.  I love you, blood orange, really I do!

Pasta e Fagioli (pasta and beans)

This year I am adding more meatless meals to my repertoir.  Pasta e Fagioli  (pasta and beans) is a traditional Italian meal that is simple, hearty and healthy.  It has the added benefit of  using any leftover vegetables you might have on hand, as well as pantry staples such as pasta, canned beans and tomatoes.

Start your water boiling for your favorite pasta. A shaped pasta such as penne or bow ties  (rather than string style) pasta works best for this dish.

Mince onions and carrots, then saute in olive oil until cooked.

Add other vegetables as desired )I used chopped fresh asparagus this time) and a can of chopped tomatoes (reserve the liquid)

Add a can or two of red kidney beans to the saute

Add Italian herbs, salt and pepper to taste

Cook your pasta in the boiling water until al dente ("to the teeth", meaning cooked but not too squishy!)  and drain, (reserve some of the pasta water)

Combine the vegetable saute with the pasta and toss gently.  Add some of the reserved tomato juice or pasta water if a more loose sauce is desired.

Garnish with grated fresh parmesan or pecorino and enjoy!

Persimmon Vinegar and Pickled Persimmons

I'll bet you thought I was all out of ideas for using persimmons!  Here is a beautiful and  tasty way to preserve the harvest: make your own flavored vinegar.  Fruit vinegars are often made with citrus such as lemon or oranges, but any fruit can be used to impart their flavor to the vinegar, which can then be used to brighten a salad.   The pickled fruit can also be chopped and added to salsas or salads.

PERSIMMON VINEGAR AND PICKLED PERSIMMONS

Prepare the fruit by washing it, and cutting away the calyx and stem.  Place the whole fruit into a wide mouth jar, packing them as closely as possible without crushing them.

In a separate container, mix 4 cups distilled white vinegar and 1/2 to 3/4 cup sugar until clear. Pour the vinegar over the fruit until it is covered completely.  (The fruit will tend to float in the jar. If need be, you can add a wad of plastic wrap to the top of the jar to keep the fruit submerged in the vinegar.)

If you need more liquid, blend each additional 1 cup vinegar with 2 to 3 tablespoons sugar. Close the jar airtight.

In three weeks to three months, the vinegar will be ready to enjoy. Refrigerate the opened jar.  Mix with olive oil and seasonings and use as a dressing for your favorite salad.

Smitten with Bitten (Mark Bittman's new Blog)

As if he weren't busy enough,  New York Times food columnist Mark Bittman has entered the blogosphere with his new blog called Bitten.

The blog is in addition to his regular weekly Minimalist feature. He will be posting daily recipes from his archives, as well as new recipes and articles of interest to food lovers everywhere.   One of the advantages of a blog is the comment section, and Bittman's readers have already shown a ready responsiveness to answer his question about how they like to use tomatoes packed in oil.   

I for one am looking forward to reading more from Mr. Bittman, not only in terms of cooking and recipes, but on the topic of food in general.  Welcome to the blogosphere Mr. Bttman!