http://www.accidentalveg.com/ I live in Portland, Maine, where my husband Otis and I alternate between abject food laziness (frozen hippie pizza) and exalted states of cookery (organic pork loin stuffed with gorgonzola and fennel). This will also include random musings on food, restaurants, and other issues that impact my taste buds. en Copyright 2009 Tue, 22 Dec 2009 08:10:20 -0500 http://www.sixapart.com/movabletype/ http://blogs.law.harvard.edu/tech/rss Candied and Spiced Pecans Ingredients 4 cups raw pecans 1/2 cup maple syrup 1/2 cup light brown sugar 1 t salt 1 t ground cumin 1 1/2 t ground aleppo pepper 1 t cinnamon 1 t ground nutmeg ground chipotle pepper, to taste (I used about 1/4 t in deference to those who don't like spicy, like Otis's grandmother) Preparation 1. Mix the nuts, maple syrup, and brown sugar together in a large cast iron pan over medium high heat on the stove. Stir constantly as the sugars melt and cover the nuts. 2. After about two minutes, add the spices, stirring constantly. 3. Continue stirring over medium high heat for about 6 minutes. 4. Spread onto prepared sheets of wax or parchment paper and let cool completely before placing in bags or jars. ]]> http://www.accidentalveg.com/2009/12/holiday_candied_spiced_pecans.php http://www.accidentalveg.com/2009/12/holiday_candied_spiced_pecans.php Holidays Miscellaneous Recipes Tue, 22 Dec 2009 08:10:20 -0500 tostones, and the richest chocolate pudding in the world for dessert. It really was simply phenomenal. Joe and Jon came over for dinner, and contributed a really large amount of wine and their winning personalities, as always. It was really a wonderful meal. The recipe for the pork came from Cook's Illustrated... the pork was brined overnight and then rubbed, and then cooked on the grill for about 6 hours. I made the tostones, which are super easy, just google any recipe. The most important thing is to make sure the plantains are not ripe... they should taste much more starchy than sweet. Sprinkle with a fair amount of salt; I like to add some hot pepper powder (I used the aleppo pepper we have in the pantry). This upcoming weekend we're picking up our fiscal year 2010 pig from Alder Brook Farm up in Athens. Last year we got 1/8 of a cow and 1/2 of a pig, and discovered that we appreciated the pork so much more than the beef that we're just getting the 1/2 pig. This round will include all sorts of the funny bits so Otis and do his curing and smoking thing... for example he is planning some guanciale with the jowls. Now that we're moving into the later fall (even though it doesn't feel like it-- we're expecting record high temps today, in the mid 60s!), Sunday will probably be our last grilling day. But we have lots of roasting and braising indoors to look forward to... including all of the delicious traditional holiday meals. I love those heritage turkeys, and homemade stuffing, and my mother-in-law's delicious cranberry-horseradish sauce. Mmmm. But for now, I am just going to appreciate the unseasonably warm weather and the anticipation of a freezer newly filled with pork. ]]> http://www.accidentalveg.com/2009/11/divine_pork_fat.php http://www.accidentalveg.com/2009/11/divine_pork_fat.php Miscellaneous Mon, 09 Nov 2009 15:51:54 -0500 Tassajara Bread Book, and I would stand on a stool and help her knead on the counter. And of course I helped her make her famous quiche (included here), which I made a week or so before she died... I brought her a piece while she was staying in hospice. She didn't have much of an appetite but she wolfed down the whole slice and then told me it had too much garlic in it. Anyway, this is coming out as a whole bunch of babbling, but my point has been, thanks, Mom, for refusing to bring me up on crap fast food and boxed meals. Learning to cook as a kid, and appreciating what really good food is, was an amazing gift. (Also thanks Dad. Especially for bringing your love for Asian flavors to the conversation.) ]]> http://www.accidentalveg.com/2009/11/getting_back_into_the_blogging.php http://www.accidentalveg.com/2009/11/getting_back_into_the_blogging.php Miscellaneous Sun, 01 Nov 2009 07:37:47 -0500 Hello all. I apologize for my long absence. Over the past month or so my mom, who has been living with cancer for almost five years, got much sicker, and died last week. My mom was a phenomenal woman, whose passion for life provided a great model for me as both a child and an adult. I had mixed feelings about posting this, but I decided I wanted to share with you all why I haven't been writing recently. Hopefully I will be able to get back into it soon. I'm going to try to share some of the experiences I had growing up and learning to cook with my parents, both of whom provided me with a real passion for food and cooking. I will miss her. http://www.accidentalveg.com/2009/10/post.php http://www.accidentalveg.com/2009/10/post.php Sat, 10 Oct 2009 07:36:41 -0500 this piece in the illustrious Portland Press Herald, I made a pretty tasty light one-meal salad. My main miscalculation was cooking the chicken at the same time I was preparing the dressing and other ingredients. Ideally that should be done while you're in the other room so the heat off the oven doesn't make you feel like you're going to keel over.

Cilantro Lime-Dressed Chicken Salad with Other Stuff

Good title eh? Ingredients 1 1/4 lb boneless chicken breast Chipotle powder Powdered cumin Oil (light olive or veg, or whatever you have is fine) S & P 1 bunch cilantro (washed well) juice of 2 limes Chipotle powder Powdered cumin 1/4 cup mayo 1/2 cup sour cream S & P to taste Corn kernels off 3-4 ears of corn, blanched for 1 minute, drained and rinsed with cold water 1 can black beans, drained and rinsed 1 poblano chile, diced fine (remove the seeds) 5 radishes, sliced into half-rounds (or really whatever size you prefer) Greens from 4-5 scallions, chopped fine [I threw in about 3/4 cup cooked white rice, but only because I had some leftover from Thai takeout earlier in the week. Rice or no rice is fine.] Greens (I used mesclun mix) Grated cheddar cheese Blue corn chips Lime wedges Steps 1. Preheat oven to 350. 2. Place chicken in pan. rub seasoning and oil on it. 3. Bake for about 30 minutes or until cooked through. 4. Remove from oven; cool and cut into 1/2 size chunks. 5. Place the cilantro in your blender or food processor and chop fine. 6. Add the other ingredients and whirl around until mixed. 7. Place the third group of ingredients, plus the chicken, in a large bowl. Add the dressing and mix well. 8. Chill for 10 minutes. 9. Place chicken salad over bed of greens. 10. Garnish with a pinch of grated cheddar and lime wedge. 11. Surround with corn chips. 12. Eat. ]]> http://www.accidentalveg.com/2009/08/its_getting_hot_in_here.php http://www.accidentalveg.com/2009/08/its_getting_hot_in_here.php Recipes Tue, 18 Aug 2009 09:00:59 -0500 puttanesca but I use fish sauce instead of anchovies.

Quick "Puttanesca" Sauce

Ingredients Olive oil 1 small/med onion, chopped fine 2 cloves garlic, minced fine 1 cup black olives (I used kalamata), rough chopped 2/3 cup capers, drained and rough chopped Salt & pepper Red pepper flakes, to taste 1 large can crushed tomatoes 1 small can chopped tomatoes (for both I like Muir Glen organic brand) Splash balsamic vinegar Splash fish sauce (I swear!) Make it! 1. Heat a splash of olive oil in a pan, and add the onion and garlic. Saute until clear and just starting to turn brown. 2. Throw in the olives, capers, salt, and pepper. Saute for about 30 seconds. 3. Add the tomatoes and red pepper flakes. 4. Add the balsamic and fish sauce. 5. Cook on low heat, stirring and tasting occasionally and adjusting seasoning and flavoring as necessary, for about an hour.]]> http://www.accidentalveg.com/2009/08/laaazzzzy_days_of_summer.php http://www.accidentalveg.com/2009/08/laaazzzzy_days_of_summer.php Recipes Fri, 07 Aug 2009 06:43:28 -0500 There's been a lot of buzz around about our new restaurant, El Rayo. Rave reviews, excitement! Thrills! Well, I can't say I concur, unfortunately. Don't get me wrong-- it was fine. I liked the space, it's nice that they have margaritas, and I ate some little fried potato things that were fairly tasty. But honestly, I thought it was a bit overpriced, and you get a lot better of a meal at Loco Pollo on Washington Ave. At El Rayo, a single fish taco was $3.95, and it was not particularly generous in the amount of fish provided. I'm also pretty sure the tortilla was not handmade. The hot sauces were pretty tasty, though. At Loco Pollo, they now serve three tacos for $7, and they're chock full of filling and flavor. The handmade tortillas are authentic and soft. I'll probably go back to El Rayo occasionally, since it's close to my house and decent. But if I want a more filling, tasty, and authentic meal I'll go to Loco Pollo. (And hope the pozole is on the menu. Boy, is that good.) But really what I'll dream about is the beef tacos from the groceria/taqueria across from my apartment when I lived in Wicker Park (Chicago) years ago. Nothing but a tortilla, grilled beef, cilantro, and onion. Hit it with a little lime squeeze and a dash of hot sauce. $1. (I'm not joking when I say I still dream about those tacos, ten years later. They were simply perfect.) Loco Pollo: 52 Washington Ave, 899-4422 El Rayo: 101 York St., 780-TACO http://www.accidentalveg.com/2009/07/el_rayo_loco_pollo_and_mexican.php http://www.accidentalveg.com/2009/07/el_rayo_loco_pollo_and_mexican.php El Rayo Loco Pollo Restaurants Thu, 09 Jul 2009 06:38:06 -0500 My next favorite dish was the simple and sublime Maine Hamayaki-- Maine lobster, Maine scallops, and Maine crab served on a bed of rice and topped with some sort of mayonnaisy-truffle-oil-yum sauce and then broiled. We also had my two regular favorites: black cod, simply broiled, and the tai ceviche roll, full of light and citrusy flavors. That's not all...we certainly didn't hold back in our ordering-- by the end of the meal we were utterly sated and happy. (Although we did go to Local for a glass of wine and a slice of cake. An anniversary isn't an anniversary without dessert!). It was truly a wonderful meal and a special way to spend our 6th wedding anniversary. The space at Miyake is not fancy, but it is welcoming and friendly and relaxed, which was what we felt we needed after a fairly stressful spring semester at school for me and a busy work season so far this summer for Otis. ]]> http://www.accidentalveg.com/2009/06/anniversary_at_miyake.php http://www.accidentalveg.com/2009/06/anniversary_at_miyake.php Miyake Restaurants Wed, 24 Jun 2009 12:58:33 -0500 So, it's Otis and my wedding anniversary this weekend, and we're having a difficult time deciding where to go for dinner. So, my loyal readers... where should we go? http://www.accidentalveg.com/2009/06/anniversary_poll.php http://www.accidentalveg.com/2009/06/anniversary_poll.php Miscellaneous Tue, 16 Jun 2009 16:30:21 -0500 this recipe from Gourmet, we made chipotle cheeseburgers for dinner on Sunday. I forgot to take photos, and then again Otis ate his two (yes, two) in about two seconds flat. I guess I could have done something timelapse... that would be cool. Anyway, I modified the recipe (slightly). They were very delicious. Ingredients 4 chipotles in adobo 2 T parsley 3 cloves garlic 3 shallots 1 lb ground pork 1/2 T salt 4 slices Hoffman's Super Sharp (get at the deli counter) onion rolls 1/4 cup mayonnaise juice of 1 lime Preparation 1. Chop the chipotles, parsley, garlic, and shallots finely (I used my mini-food processor) 2. Mix with pork and salt in a large bowl. Let sit for an hour or so in the fridge. 3. Form into 4 patties. 4. Grill until cooked through; add cheese and melt on top. 5. Mix the mayo and the lime juice. 6. Toast the rolls. 7. Spread the mayo on the rolls and top bit cheeseburgers. ]]> http://www.accidentalveg.com/2009/06/chipotle_burger.php http://www.accidentalveg.com/2009/06/chipotle_burger.php Recipes Wed, 10 Jun 2009 07:56:44 -0500 michelada (which I was very happy about), so I really don't want to do a full post until I go back and have a burrito. So there. In general, thus far, I concur with Brad. I do want to report, however, on the phenomenal meal we had at Caiola's on Saturday night. It's really always a pleasure to go there-- Lisa (the co-owner who runs the front of the house) is incredibly welcoming, and the staff lovely. When we arrived for our reservation outside on the patio I realized that my special issues (aka extreme coldness) would prevent me from having a pleasant meal there after the sun went down, so we moved inside and sat at the bar. The bartender, Randy, did a great job serving us while balancing the ten trillion other things he apparently had to do, and all the while keeping up a conversation with some other customers about his new dog (a subject that is always interesting to me as well). And our food was, as usual, just really really delicious. It's never overly fancy or precious, just perfectly flavored and balanced and slightly rustic-feeling. The portions are always generous as well (an issue that is always a concern for Otis wherever we go). We started with a terrine of olive tapenade with goat cheese, capers, caperberries, and orange, which was so good I think we devoured it in about two seconds flat. Otis enjoyed a whole black sea bass with chorizo and clams, including a very cool looking razor clam. It came with fiddleheads and some haricots vert. I had one of the menu staples (on a menu where many dishes change daily)-- a hangar steak with red wine reduction. It was served with a tasty little mashed potato cake, some grated carrot, and broccolini. Per usual, the steak was exactly medium rare and tender, and the the red wine reduction complemented its rich meatiness perfectly. Caiola's has been open for four years now, and although it never seems to get the press that many other restaurants in Portland get, I continue to believe that it is one of the best restaurants in our city, especially when you consider the friendly atmosphere and great service. ]]> http://www.accidentalveg.com/2009/06/a_celebration_of_sorts.php http://www.accidentalveg.com/2009/06/a_celebration_of_sorts.php Caiola's Restaurants Tue, 02 Jun 2009 08:34:59 -0500 Ravinder Kingra Apologies, fellow cocktail devotees, for the lack of postings from yours truly. I trust no one's been standing empty-handed and parched-mouthed at the bar waiting for a new recipe lo these many months. I've waited to put pen to p. until I could be certain that we wouldn't wake up to find ourselves under a blanket of late season snow. Hopefully I'm not welcoming the wrath of Mother Nature (or Gaia, if one is so inclined) by taunting her like this but I think we're safely in the throws of Spring. So, now that the Sorels and snowsuits are safely stashed in the attic one can concentrate on adding some spring to one's cocktail menu steps, as it were. Nothing says spring like rhubarb. So that's where it all began; well, there and also with a tipple I'd had at 555 as inspiration. Infusing gin with rhubarb imparts the former with the slightly bitter, astringent, herbal and, not to put too fine a point on it, pink qualities of the latter. The red wine gastrique adds tartness and acidity that balances the sweetness of the simple syrup. The black pepper adds spice and warmth; and the walnut oil contributes a luscious mouth feel and appearance in the form of glistening droplets of oil on the surface of the drink. I'll insert a disclaimer here for those of you eager to shake up a pitcher tout de suite. The main ingredient requires some planning, namely a one to two week steeping of gin and rhubarb. If you must, simply must have a drink right away, you can muddle a few slices of rhubarb in the shaker before adding the rest of the ingredients. You might need to increase the amount of simple syrup if you follow this route, since the bitterness will be slightly harsh (or forward, in today's wine enthusiast parlance.) So let us celebrate the thawing of frozen soil, the budding buds on the trees, the tweet and/or twitter of song birds, and so on and so forth, with the Resurrection. Thus, it is risen. THE RESURRECTION 4 oz. rhubarb-infused gin* 2½ oz. fresh lemon juice 1½ oz. red wine gastrique 1 oz. black pepper simple syrup (or plain simple syrup and a few grinds of pepper) ⅛ teaspoon (a dash) walnut oil freshly ground black pepper (optional) sugar (optional) If using, combine sugar and black pepper in a shallow dish. Rim two martini (or other cocktaily) glasses with the mixture and set aside. Combine remaining ingredients in a cocktail shaker. Add ice and shake for 20 seconds. Strain into prepared glasses. Serve. Yields two cocktails. * To make rhubarb-infused gin add two cleaned stalks of rhubarb, diced, to a 750mL bottle of your favorite gin. Let it sit in a cool, dark place for a week or two. Strain rhubarb out of gin and return gin to bottle. Use in your favorite gin recipes, not just in the Resurrection. Note: If you don't have rhubarb-infused gin or the time to make it, muddle three of for slices of rhubarb in the cocktail shaker before adding the rest of the ingredients. You may need to increase the amount of simple syrup by a teaspoon or two since muddling the rhubarb will bring out more bitterness.]]> http://www.accidentalveg.com/2009/05/spring_sprang_and_indeed_sprun.php http://www.accidentalveg.com/2009/05/spring_sprang_and_indeed_sprun.php Cocktails Drinks Recipes alcohol cocktail drink rhubarb Thu, 14 May 2009 17:30:19 -0500 Hot Suppa for breakfast. it's a restaurant I go to periodically, and I am always pleased with the food-- it's nothing fancy, but it's always cooked well, and menu features creative touches like fried green tomato Benedict and a bacon-of-the-week. The service is always quite friendly and prompt; again, nothing fancy but the staff are always thoughtful. Anyhoo, on the day I met Joe there I was feeling a bit more lunchy than breakfasty, and they had a sandwich special that sounded delicious. It came with tomatoes on it. Now, I have nothing against the tomato, but raw March sliced tomatoes are usually mealy and unappealing, in my opinion, so I asked for the sandwich without the tomatoes. "I'm sorry," the waiter said. "The kitchen won't allow us to do substitutions." So, whatever.... I didn't really care-- how hard is it to take the tomato off of a sandwich? Not at all, clearly. So I said fine, got the sandwich, took the tomatoes off, and went on my merry way. (It was a very tasty sandwich, for the record.) But ... there was just something about that response, and such a fixed policy, that just sat wrong with me. I couldn't quite figure out why it bugged me so much, though. It came into focus a couple of weeks ago. A friend was visiting Portland in preparation for her move up here, and doing some househunting. She's a vegan, and although we had made plans to brunch during her visit, I was a bit anxious about finding her an adequate vegan meal. It's not like Portland, Oregon-- when I lived there very single breakfast place kept tofu in stock for tofu scrambles. Anyway, I wasn't sure where to go, and I asked a few people, and heard a few different options, none of which seemed absolutely perfect. So, I figured that because Local 188 has so many salads on the menu for its brunch, it would be a good spot just in case nothing else worked. (Also, in general, their brunch is one of my favorites in town. The huevos rancheros es muy delicioso! But that is not the point of this story. And I do not speak Spanish.) We met and sat at the bar. Of course, any vegan worth her salt is used to having complicated food-related conversations with servers about what the restaurant can and can't provide-- so I must admit, I was probably more anxious than she was about whether she'd find something that she could eat. And it was so easy! Nathaniel, the bartender, once he heard that my friend was vegan, was happy (excited even!) to go check with the chefs and see what they could rustle up. They ended up making a beautiful-looking veggie stir-fry with garlic, and potatoes on the side, and some slices of French bread. It never seemed like anyone in the restaurant felt put out in any way-- in fact, they all seemed thrilled to have an opportunity to figure out how to serve the customer in the best way, and make her happy. Quite a contrast to a policy that the kitchen can't leave a slice of tomato off a sandwich, I thought. I don't want to be overly harsh on Hot Suppa-- I know they have a small kitchen, with probably limited staff, and as I said I've always had tasty meals and good service there. But the experience at Local 188 was so pleasant, and lovely, that it reinforced to me how important it is from the customer's perspective to feel like the goal of the restaurant is to provide you with a meal that you enjoy. It's not that complicated, and it truly makes a difference in you emotional connection to the restaurant, and how much time you want to spend there. ]]> http://www.accidentalveg.com/2009/05/a_tale_of_two_meals.php http://www.accidentalveg.com/2009/05/a_tale_of_two_meals.php Hot Suppa Local 188 Restaurants Mon, 11 May 2009 14:36:57 -0500 Hugo's was named the Best Chef in the Northeast at last night's James Beard Awards. ]]> http://www.accidentalveg.com/2009/05/congrats_to_rob_evans_from_hug.php http://www.accidentalveg.com/2009/05/congrats_to_rob_evans_from_hug.php Hugo's Miscellaneous Restaurants Tue, 05 May 2009 08:11:31 -0500 funny little vignette for all you Top Chef fans. ]]> http://www.accidentalveg.com/2009/05/top_chef_flashback.php http://www.accidentalveg.com/2009/05/top_chef_flashback.php Food TV Fri, 01 May 2009 07:20:22 -0500