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25 Jan 2010 - 16:25
15 Jan 2010 - 18:53
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Found 5 results that contains tag Vegetables

roasted plantains

haiti relief run

Friday, 15 Jan 2010 | recipe inside
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Haiti needs us, and El Burrito and I are trying to help.


Two pleas for donations in two months is a bit much, with only a risotto in between, but the situation in Haiti is dire and we all have to do what we can.  El Burrito and I have pledged to run the Barcelona Half Marathon on February 14 and we're fundraising to raise 10,000€ to buy medical equipment from Balton, a quality medical equipment producer, for use by Partners in Health.  If you have a few bucks to spare, please consider supporting our Haiti Relief Run.   

Balton has agreed to give us what amounts to a 50% discount on medical equipment for Haiti, which means your 1€ donated is worth 2€ on the market.  The equipment will be chosen by and delivered to Partners in Health, a charity that has been providing medical assistance in Haiti since 1987. EDIT: Due to difficulties with PayPal, and a preference for cash from PIH, we've decided to forward all funds directly to PIH for their immediate use. Ultimate beneficiary: the Haitian people.

What you can do:

1. Help spread the word about the Haiti Relief Run by forwarding this post to your friends.

2. Please donate! (If you can make a corporate donation, we would be more than happy to advertise your logo on our blog, through our facebook and twitter campaigns, and on our shirts during the Barcelona 1/2 Marathon)

EDIT:  We have refunded all donations received via PayPal as our fundraiser is effectively dead. We are still running the Barcelona Half-Marathon and are still keenly interested to assist in the disaster relief effort. However, in light of the set-backs encountered with PayPal and Partners in Health, we thought it best to allow you to individually make the decision about how best your funds could be used.  We offer you our sincere apologies for this mess. It has been something truly unexpected and eye-opening, and only reaffirms a long-known truth that the best manner to help those less fortunate than us is not so easy to decipher.

For the gory details on the next month of training and fundraising, check out El Burrito's running blog:ultrabalkanmarathonman.   

But you've come to Casa Hungry Burro for a tasty bite, and here it is.  Oven-roasted plantains.  It pains me to write that for reasons trivial and not.  As I bemoaned early this week, I don't have an oven right now and I really really wish I did.  So, yes, these tasty plantains were devoured a few months back. And yes, I deprived you of this delicacy for at least half a year.  I thought this would be a good recipe to post today as I asked for your help with the Haiti Relief Run as plantains are commonly eaten throughout the Caribbean, and this is just one of many staples that our Haitian friends are doing without.

About a year ago I decided to try roasting plaintains in the oven, rather than pan-frying in the traditional method, and it changed my life.  They come out just as delicious, tender and sweet, but using about 1/100 of the oil.   Browned plantain slices are definitely in my top 5 comfort foods of all time.  When I was young and finicky, one of my favorite dinners was a plate of white rice, a sunny-side-up egg, and some plaintains.  If I had an oven...ahem... you would still find me munching this on nights when I just want a big hug for dinner.

buckwheat risotto with radicchio di treviso

Thursday, 14 Jan 2010 | recipe inside
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Happy new decade burritos!  I hope these first couple weeks of 2010 have brought many tasty meals to your tables.  It's wintertime, and I don't have an oven.  I had never really given much thought to this, but spending the winter in Istanbul in an oven-free apartment has really driven home how much my memories of winter's home-cooked meals have been baked in an oven.

But we must persevere! So, here's a dish that is creamy and luscious and very comforting, and for all you New Yorkers, can be done without having to find new storage for your shoes, or books, or whatever trinkets you banish from vision in the depths of your oven.

It's a risotto made with buckwheat groats and radicchio di Treviso.  buckwheat? radicchio? Though it might sound out of your comfort zone, trust me and try it.  You'll discover a new obsession.  

With grandparents living on the Italian border, El Burrito grew up eating radicchio and is always asking that I incorporate it into our meals. Problem is, I don't really like it-- the average sort found in a salad is too bitter for me.  But the radicchio di Treviso is a totally different deal that is incredibly well suited for cooking, turning the corner from bitter and crunchy to almost sweet and meltingly soft without much effort.  I wouldn't substitute another type of radicchio, you'll miss the succulence and substance of this particular breed and I can't promise the result will be memorable.  

Buckwheat you may know from soba noodles or perhaps sarrasin crepes from Brittany.  It's a very healthy whole grain full of fiber and high quality protein (containing all eight essential amino acids) and minerals, but it doesn't have any gluten, so I've added some short-grain rice to the dish to ensure the creamy goodness of a classic risotto.

chestnut pear soup

Friday, 20 Nov 2009 | recipe inside
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Roasted, candied, whipped into a gelato, pureed into a soup-- I salivate for chestnuts in any fashion, at any time.  Throughout the streets of Europe in the fall and winter, you'll find vendors on every corner selling freshly roasted chestnuts.  I love to snack on these-- they are tasty and nutritious, and I somehow feel virtuous for choosing to munch on them.   

We spend quite a bit of time in the northern Adriatic Istria region.  El Burrito is from Slovenia, and when we're there, we like to cruise around sniffing out the choicest spots for snacks and drinks in the area.  There's a gelateria in Trieste, Italy named Zampolli. No matter how cold it is, when it's chestnut season, you'll find me asking for scoop after scoop of their sensuously creamy candied chestnut gelato if I'm anywhere within 100 kilometers on any given day.  The arrival of candied chestnuts (marron glacé, castagne candite, whatever you choose to call them) is just about the only thing that soothes me when I start freaking out over the fact that winter is coming.  Gelateria Zampolli doesn't have a website, but if you ever find yourself in Trieste, make your way to Via Carlo Ghega No. 10, just a couple of blocks from the train station. I've professed my loyalty to the candied chestnut offering, but I can heartily recommend pretty much everything they make.

A while back I set out to make something incorporating this seasonal favorite but that wouldn't send me into glycemic shock.  So, a soup was born, and though it has a hint of sweetness, this chestnut-pear combo provides a perfect savory start to a homey fall meal.  It's creamy but not heavy, hearty but completely unique.  It's not your everyday combination, and I think you'll find it incredibly comforting and exciting to your palate in equal dimensions.  You have various options for the chestnuts. Most difficult: start with raw, whole nuts. Easiest: use pre-peeled, vacuum sealed, par-boiled nuts.  For an additional flavor profile, you can roast some chestnuts in your fireplace or just buy some roasted nuts from your favorite street vendor.

Chestnuts are the only nuts that contain Vitamin C, and they are full of fiber and low in fat.  Pears have these same qualities, and their pairing in this soup gives you a welcome boost now that the sniffle season is revving its motor.  Served in shot glasses, this could be an unconventional amuse-bouche for a funky Thanksgiving meal.

roasted bell pepper soup

Tuesday, 13 Oct 2009 | recipe inside
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I haven't been cooking much these past couple of months.  We've been traveling like true burros, and my access to and time for a romance with my kitchen has been frustratingly limited. Our days are still filled with tasty healthy eats, but usually meals we can throw together on the fly requiring more assembly than roasting or simmering. All this to say, I haven't been able to blog much and it's stressing me out.   And it's all a kind of karmic circle because cooking is my ultimate stress reliever. I chop away my anxiety, transporting my mind to the corners of the world spicing up my creation, a sort of rhythmic hypnosis sets in and by the time I'm done cooking, the stress has been annihilated and my appetite's back.

So, it was high time for a trip to the farmer's market for more than fruit to tote around town.  One of our favorites is this roasted bell pepper soup and luck of lucks, the fall has brought in paprikas galore!   It's simple and simply delicious-- and good for you too! Bell peppers are bursting with vitamin C, the milk provides some lean protein and calcium, which combined with the copious garlic and it's immunity boosting properties, this soup will help ward off any sniffles brought on by the change in season.

zucchini flower sea bass

Friday, 07 Aug 2009 | recipe inside
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I grew up eating zucchini flowers. In Spanish they are known as "flor de calabaza" and are sold in large bouquets that you don't feel timid about using. Quesadillas, soups, whatever.  Elsewhere however, whenever I've found them for sale, they are handled and priced like precious jewels.  Sometimes it annoys me, other times it makes me nostalgic, always it makes my mouth water. I love their gentle flavor.

I found them at the Union Square Greenmarket the other day as I was heading home in the late afternoon. The market was closing down and one stand had discounted all their produce in an attempt to sell out before heading out of town.  Score!

Feeling lucky about my market deal, I wanted to try something new.  The last time I was in Italy, I had some outrageous ravioli in a zucchini flower sauce and started riffing on that, but with Mexican flavorings.  I was also making some pea pod soup, and decided to use some of the broth as a base for this sauce.  Good call, it gave the sauce an amazing depth of flavor that water or basic broth just couldn't achieve. However, it's not realistic to always have pea pod broth on hand, so I suggest making this with a basic vegetable broth unless you have the time and inclination to go all out.