Sunday, December 27, 2009

Grace Memphis

Hey all.  I'm still in Florida, with all of the country-living-spotty-internet-connection that implies.  However, since the first draft of my law review note is due tomorrow, I'm allowing myself the internet indulgences I normally self-deny...

Here's a review of a great new Memphis restaurant: Grace, in Cooper-Young.  It opened in October, and the focus is on the experience of dining out, of eating well, and of having someone else prepare a delicious meal for you.  The menu changes often, and, from what I hear and read, is consistently elegant and satisfying.  I've only gone once, but the charcuterie platter and the poached pear were memorable, as was the space itself (pale green walls, low lighting, white tablecloths, furniture straight out of an Anthropologie composition).  Make a resolution to try it during 2010!  The entrees are admittedly out of the grad-student-budget price range this blog tries to stay within, but you can make a lovely light meal out of a bottle of wine, appetizers and dessert. 

Back to cross-referencing footnotes.  When I'm done, I'll think about where I want to eat when I return to the city in January.

Saturday, December 12, 2009

Barbara Kingsolver's Frijole Mole

















Oh.  Dear.  Lord.  Yall.  That was one of the crazier semesters I have ever had.  If there are any 0Ls who have somehow stumbled upon this, all I have to say to you is two numbers: 5 am.  11 pm.  Just think about it before submitting your credit card information to the LSAC.

Anyway.  So finals are over and I'm spending about a week here in Memphis before flying home, neurotic kitten tucked under my arm, to the sunny state of Florida, where updates, if they happen (we live in the country and I plead the dial-up), will showcase the incredible fortune of having two tomato seasons in one year.  My farmer's stand down there is only open in the winter--early summer, so we'll see what we can see.

I'm also spending this week writing the first draft of my law review note, so please forgive me if I seem to have completely forgotten how to write a blog post.  There shall also (scout's honor) be no usage of supras, infras, or hereinafters.  Because that is pretty lame.

These next two recipes feature out of season produce, if you live in the mid-South!  So sorry!  But maybe, just maybe, you've googled this post from somewhere sunny, like Florida, where green beans and eggplant are more than a fond memory.  Lucky you.

This is a really yummy spread.  Use the freshest basil you can get your hands on (whenever you can get your hands on it) because it really makes a difference in how "clean" the taste is.

Barbara Kingsolver's Frijole Mole
From Animal, Vegetable, Miracle

1/4 lb trimmed green beans (these came from the U of M edible garden)
2 cups fresh basil leaves (ditto)
1 onion, coarsely chopped (Bennett-Burke Farms were selling sweets, yum)
1 tablespoon olive oil
3 hard-boiled eggs
1 tablespoon lemon juice (optional)
Mayonnaise or yogurt
Salt and pepper

It has been so long since I made this that I can't remember my exact proportions, but I think I had half the green beans and basil, used a whole onion, no lemon juice, and 1 hardboiled egg... just play around.  It's just food.)
































Steam the green beans until tender

















Saute onions over medium heat until they become slightly transparent.









































Combine beans, cooked onions, eggs, basil, and lemon juice in a food processor and blend into a coarse puree.

















Remove puree to a bowl and combine with enough mayonnaise or yogurt to hold mixture together.  Add salt and pepper to taste.





















Looks like I had this on toasted Cafe Eclectic sourdough bread with a salad of market lettuce, goat cheese, and grilled pears.  Wow.  I can't wait to cook like that again.  I've been on almost first-name basis with the nice people at Pho Hoa Binh since finals started...

Thursday, November 26, 2009

How Do You Know It's Thanksgiving?

"When I wake up, somebody hands me a mimosa, and then later I think we eat turkey."
- my inimitable friend, Jessica

Today, I am thankful.

Sunday, November 1, 2009

Not a Dear John Letter

Dear readers,

I hate that I am neglecting this little bloglet of mine---trust me, I very much wish I could be updating more often!  Unfortunately, the convergence of research, classes, and getting ready for exams have left me with terribly insufficient time to browse fashion sites, make cookies, call old friends, and generally indulge my whims.  Such is the life of a 2L.  The time will return, I am positive, but it might not be for a while.  So, to those who are still reading (thank you), I promise that I will be back whenever it is that I can be.  I hope you will be, too.

Love, 
Diana

Monday, October 12, 2009

And now, for something completely different

Y'all, today I got called on in Income Tax, and I had to say, "I'm sorry, Professor, I'm unprepared today."  It was embarrassing.  But I figured he didn't want to hear my reason for being unprepared, which was because I was calling everyone I knew this weekend to tell them that I am going to meet Retired Supreme Court Justice Sandra Day O'Connor this Thursday.  At least, I think I am going to get to meet her.  I hope I do!  At any rate, we will be in the same room.

And this is why:  I applied for and won the Nat*ional Assoc*iation of Women Jud*ges' Justice San*dra Day O'Con*nor Scholar*ship.  The NA*WJ is holding its annual conference this week in Memphis, and I will receive the award during a luncheon at which Justice O'Connor is the keynote speaker.  Words like thrilled, stunned, honored, and, yes, giddy, don't even begin to describe how I feel.  Justice O'Connor is a huge inspiration to me, and to even be in the same room as her will, I imagine, feel like the fulfillment of the feminist dream of serious work, capability, independence, and the commitment to improving equal access to justice (and to the various ways in which justice is clothed), all ideals by which I try to live my life.  I don't think it has all truly sunk in yet, but I will let you know how it goes!

So, no food today.  There's a green bean spread and maybe eggplant/sausage stuffing waiting in the wings, but they might be on hold for a while---while I make sure to read Wednesday's Tax assignment very, very closely.

Monday, September 28, 2009

Braised Chicken Legs / Purple Ruffle Basil Pesto

By some inexplicable caprice of the Powers That Be, we don't have any new ConLaw reading this week, so helloooo updation!

It's really important to me that I keep this blog simple, because simple is an accurate reflection of how I, sticking only with local produce at hand, really eat. I also want to avoid any culinary pyrotechnics because one of the most common refrains I hear from people my age is that they don't have time to cook/wonder how I have time to cook. There's not really a pat answer for that. Surely, I am busy, just like all of my classmates. But nourishing myself, taking an active role in fueling this body, is really important to me. It isn't all philosophical, though---it's also super fun. I love volunteering at the market, meeting cool people, and being part of a much bigger movement. It's not just, as Barbara Kingsolver wrote in Animal, Vegetable, Miracle, about poking the fork in my mouth. It's about being active in its creation, and all that entails.

Plus, one of the best things about cooking locally (as opposed to cooking Kroger) is the variety! I totally fall for green zebra tomatoes, white sweet potatoes, purple cauliflower, duck eggs, and endless kinds of lettuce. They keep my sense of wonder alive.

In the vein of those dual thoughts, here's a simple dish and a fun dish.

Braised Chicken Legs
Adapted from the Art of Simple Food by Alice Waters (I swear, I don't work for her)

5 chicken legs (West Wind Farms)
olive oil
a sprig of rosemary and a bay leaf
1 medium onion, diced
several medium tomatoes (Heirlooms from the U of M garden)
4 garlic cloves, chopped (my own German Extra Hardy)
1 cup chicken stock
olive oil, salt, pepper
















Season your chicken legs with salt and pepper the day before. Bring to room temperature before cooking
















Pour several tablespoons of olive oil in a heavy-bottomed pan. When hot, put in the chicken, skin side down, and leave it there for 12 minutes (essential for getting a good crust!). Then turn and cook 4 minutes on the other side. Remove to a plate.
















Toss your onion into the pan and cook until translucent. Season to taste with salt. Throw in your rosemary and bay leaf and cook some more






























Throw in the tomato and garlic, cook for a bit until tomatoes release their juices, then put the chicken back in, skin side down. Pour in the chicken stock (should come halfway up the sides of the chicken) and bring to a boil. Turn down to a bare simmer, cover, and cook 45 minutes.

Serve over brown rice. I got 2 yummy dinners and a lunch out of this.


Purple Ruffle Basil Pesto
subtitled: well, what would YOU do with purple basil?
















This was so easy. Thanks to Mark for suggesting it as I stood pondering in the U of M edible garden. You win a frozen pesto cube prize!

Wash and cut up a large bunch of basil, purple or otherwise.
















Toast your nuts--I used almonds here, but any kind will do.
















Throw the basil, nuts, some parmesan cheese, and olive oil in your blender or food processor. Blend away.
















Not super-purply, but still tasty, with shells, some of my Beam's Yellow Pear tomatoes, and tomatoberry tomatoes from the school garden.

That's it, guys. It's not hard.

Thursday, September 24, 2009

Chard Frittata




















Well, that was the hiatus to end all hiatii.  Turns out, this job won't find itself, but I know people have been reading and I wanted to put up something new to give them an incentive to come back (and bookmark me?  Pass me on to your friends?  Ooh, get me sponsored?  In case the whole law thing doesn't work out).  So, faithful readers, you're gettin' what I'm cookin', which is...

another frittata.

Very anticlimactic, I know.  This recipe is worth sharing for its technique, though.  Usually, when I make frittatas, I simply leave the cooked fillings in the skillet and pour beaten eggs on top, letting the eggs then set.  Here, the recipe calls for the fillings to be cooked, then mixed in with the eggs, then the whole mess is poured into the skillet.  It results in a completely different frittata:  one much denser in veggies, with just a little egg to hold it together.  It was delicious.

My chard is from the U of M garden, and the onion is from Bennett Burke Farms.  If you're headed to the farmers market this weekend, chard will probably be back, along with other cold-weather crops like bok choy.  Myself, I've been stocking up on apples, sweet potatoes, and sausage and feeling very comfort food-ey.

Chard Frittata
From the Art of Simple Food by Alice Waters

1 bunch chard
1 medium onion, peeled and sliced thin
6 eggs
olive oil
4 garlic cloves, chopped
Salt, pepper
A pinch of cayenne pepper
















Wash and separate the stems from the chard.  Cut the stems into 1/4 inch slices.



































Heat a tablespoon of oil in a heavy pan over medium heat and add the onion.  Cook for 5 minutes, add the chard stems and season with salt.  





















Cook for 4 minutes and add the leaves.  Cook until the leaves are tender, adding a splash of water if the pan dries out.  Turn the pan onto a plate.































Crack the eggs into a large bowl and add salt, pepper, the garlic, cayenne, and two teaspoons of olive oil.  Beat lightly.  Gently squeeze the chard with your hands, wringing out most, but not all, of the liquid (note: this step seemed a little precious to me, so I skipped it.  Feel free to do the same).  Stir the chard into the beaten eggs.  
















Thoroughly preheat a 10-inch heavy or nonstick pan over medium-low heat.  Pour in two tablespoons of olive oil.  After a few minutes, pour in the egg mixture.  As the eggs set on the bottom, lift the edges to allow the uncooked egg to flow underneath.  Continue to cook until mostly set.  You can either try to flip the frittata by sliding it on a plate and inverting the plate over the pan, but I like to finish mine in the oven.  10 minutes in a 350 degree oven will do the trick.
















Serve warm or at room temperature with a scone, some coffee, and procedural due process.


Bonus cute kitten feature:




















Research cat




















Does not care about transfer on death deeds but would chase one around the room if you balled it up and threw it.


Going to the Carrie Rodriguez show at the Overton Park Shell tonight... I hope it doesn't rain!


Tuesday, September 8, 2009

Upcoming Local-Food Festivals

While I am interviewing for jobs for next summer, posts will probably continue to be sporadic, but I wanted to let everyone know about two upcoming celebrations of local produce:

The first is the Whitton Farms OctoberFeast, which will be held October 11th up at Jill and Keith Forrester's farm in Tyronza, Arkansas.  I went to their Feastival this past July and it was fantastic---great live music, delicious food, and a chance to see their farm in action.  They are incredibly nice people, they throw a great party and it looks like the food this time around will be just as amazing.  Plus, the TV show The Endless Feast will be on hand to film the festivities (so you know the food will be good!)  More information can be found here: http://www.whittonfarms.com/ and click on "Events"

Second, our own Memphis Farmers Market is gearing up for its Fourth Annual Harvest Celebration, due to take place on November 8th, downtown at Central Station.  There will be a silent auction, a chance to mingle with MFM vendors, and, of course, a tasty meal (I think an open bar as well, but don't quote me on it).  You can find more information and buy tickets here:  http://memphisfarmersmarket.org/harvestcelebration.  Tickets are discounted until October 31st---$45 per person, or $80 per couple, which is a great price.  

Hope to see you there!

Tuesday, September 1, 2009

Swiss Chard Gratin


















Attention U of M students:  Did you know that there is an edible garden on campus?!  Admittedly, I am late to learn the secret, but learnt it I have---the fresh produce growing there is free for all students to pick, and the selection is pretty amazing:  tomatoes, swiss chard, all kinds of peppers, squash, okra, corn, watermelons, sage, all kinds of basil, rosemary, parsley, lemon balm, oregano, thyme...

I just discovered this little gem yesterday, but to whomever is producing this bumper crop of organic biomass: thank you for your incredible generosity!  This is such an important resource for students, told by popular lore that Ramen is the answer to impecuniousness, to have.

Especially exciting was the swiss chard.  It's a strong-tasting, vigorous-growing green and was my favorite new vegetable discovery of 2008:  a green that adapts well to lasagnas and salads, but tastes most wonderful sauteed with butter and parmesan cheese.  It's not always available at the MFM, but it is literally all over the place at the U of M garden.  Today and yesterday I hauled home a bagful to make this delicious gratin.  Try it, ye who balk at eating your greens.  It is life-changing.  (And chard does better in cool weather, so I bet as the seasons change it will make a re-appearance at your local market).

The only change I made to the recipe was tossing a handful of parmesan cheese (from Fino's) on top before putting it in the oven.  What doesn't taste better with the addition of cheese?  The answer is, not much.

Swiss Chard Gratin
From The Art of Simple Food by Alice Waters

1 1/2 bunches of chard
1 cup fresh breadcrumbs (I used my blender to pulverize some Cafe Eclectic sourdough bread)
2 teaspoons melted butter
1 onion, diced (Bennett-Burke Farms)
Salt
2 teaspoons flour
1/2 cup milk
a little grated nutmeg






























Wash and stem the chard and chop roughly.  Save half the stems and slice them thin.  

















Bring 2 quarts of salted water to a boil and cook the sliced stems for 2 minutes.  

















Add the chard leaves and cook until tender, about 3 minutes.  Drain and cool.  Gently squeeze out the excess liquid from the stems and leaves.


































Toss together the breadcrumbs and the melted butter.  Toast on a baking sheet in a 350 degree oven, stirring now and then, until lightly brown, about 10 minutes.

































Melt 1 1/2 tablespoons of butter over medium heat in a heavy-bottomed pan.  Add the diced onion and cook over medium heat until translucent, about 5 minutes.  Stir in the chard and some salt to taste.  Cook for 3 minutes.  Sprinkle with the flour, stir well, and add the milk and nutmeg.
















Cook for 5 minutes, stirring occasionally.  Add more milk if the mixture gets too thick.  The chard should be moist, but not floating in liquid.  Taste and add salt if needed. 




















Butter a baking dish.  Spread the chard mixture evenly in the dish and dot with 2 teaspoons butter.  




















Sprinkle the breadcrumbs (and cheese!) evenly over the top.  

















Bake in a 350 degree oven until the gratin is golden and bubbling, 20 to 30 minutes.

So good!  I had this with some garlic-rubbed toast topped with a bruschetta of community garden tomatoes and banana peppers and some yellow pear tomatoes and basil I have growing in my backyard. 















Friday, August 28, 2009

Tomato and Onion Tart
















Apparently, people to whom I am not related nor did I go to high school/college with read this.  This post is for you, your reading, and your encouraging me to get off my rear and cook/write!

So, last week I was possessed with the urge to make tart dough.  My friend Zac and I made plans, oh, many weeks ago, to have a quiche night, and the tart tease has since left town for the salmon and Starbucks of Seattle.  Sad face, for his Memphis presence is missed.

Ignoring the gnawing cravings for crust-y things was only making it worse, so I went ahead and made enough dough for two tarts last weekend.  Saturday I made quiche for lunch, and Sunday I made this tart for dinner.  It smelled pretty amazing while baking---all warm and buttery.  Making tart dough is not really that time consuming.  I should do it more often.  

The tomatoes and the basil taste really green and light against the richer cheese and onions.  Perfect summer-fall bridge! 

Tomato and Onion Tart
From Gourmet, May 1995 (via Epicurious)

Tart dough, instructions here
2 large onions, sliced thin (Bennett-Burke Farms has delicious sweet onions)
2 tablespoons olive oil
1/2 lb Swiss or Gruyere cheese, shredded
1/2 lb plum tomatoes, cut into wedges (mine came from Donnell Century Farms)
1/2 lb medium yellow tomatoes, cut into wedges (which I didn't have; I used two large red slicing tomatoes total)
1/4 cup Nicoise olives, pitted






































In a large heavy skillet, cook onions with salt to taste in oil, covered, over medium heat, stirring occasionally (every 5 minutes, unless you like your onions a little burnt) until softened, every 20 minutes.  Remove lid and cook onions, stirring occasionally, until golden and liquid has evaporated.  Remove skillet from heat to allow onions to cool slightly.





































Preheat oven to 375.  Roll out your tart dough and pre-bake according to the instructions in the link above (same basic technique).  





































Spread the onions over the dough and top with the cheese.  
























I drained the tomatoes briefly before using them.  Because why go through all the effort for soggy crust, I ask you?




















Arrange the tomatoes and olives prettily on top of the cheese and season with salt and pepper.  Bake in the middle of the oven for about 1 hour, until the pastry is golden.  
















Commence yumm-ing.

Other things going on besides class, law review, job hunt, etc:



















Chewie being unbearably precious.  I know, I know.  But I am limiting myself to one cute kitten picture a week.
























Is there anything more thrilling than the first tomato?  I grew that from a tiny seed!