Posts tagged ‘Mark Bittman’

August 5, 2012

Grilled Eggplant Guidance

As we are well into squash season, and there will be mountains of eggplant soon to follow the yellow squash and zucchini, I wanted to make sure that if you hadn’t seen the Bittman Sunday Times feature on what to do with grilled eggplant, that you knew it was out there. It is hard to know which one to prepare first – but I am keeping my fingers crossed that eggplant will be in our CSA pickup on Tuesday. This picture was from the last week of July two years ago…



May 27, 2012

If You Like Flowcharts and Dessert,

you might want to check out this story….

October 24, 2010

Chicken and Cabbage and Apples…What Season Must It Be?

Tonight I made a complete Bittman dinner.  My brother and sister-in-law gave me Mark Bittman’s How to Cook Everything ages ago, and I love the way that I keep finding new recipes to make from it every time I open it up.  I knew when I woke up this morning that I was going to make the Bittman bread I posted about a couple of weeks ago.  But what to make with it…. my menu planning has been in the general rather than the specific level for the past two weeks or so, and my only constraint was that I had to cook with what was already in the house.

I began by taking out a chicken this morning, and as I was waiting for the dough to rise, I began to flip through the Bittman poultry pages.  I knew that I needed to prepare the chicken on the stove, so I was trying to decide if I wanted to sautee or fry or braise…I decided to go with something way easy — at least, something that would be easy once I cut the chicken up into pieces…

The winner was Chicken with Garlic Stew — primarily because I knew that I was going to have fresh crusty bread to serve the sweet soft garlic on.  Easy to make – with cinnamon, dried orange mint from the garden, and lots of garlic cloves – braised in a bit of oil and vegetable broth. 

After simmering for about an hour, the meat was tender and succulent.

What was missing was some color.  A quick glance in the vegetable drawer turned up a beautiful red cabbage,

and I knew that I had several apples that needed to be cooked prior to eating,

so voila!  Cabbage and Apples – again thanks to Mr. Bittman.  Sauteed in butter, then braised in a 1/2 cup of vegetable broth, it bubbled away while the chicken was simmering on the front burner, and the bread was cooling. We finished it with a tablespoon of balsamic vinegar and a tablespoon of raspberry jam from the farmer’s market (the very last spoonful –  time to restock!).



All good – no need to go to the store, and I used up some produce that was leaning towards the wastebin.

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