December 2011
17 posts
2 tags
2 tags
Fishmonger’s Stew →
Time: 45 minutes
1 dozen medium-small clams, like littlenecks
1 pound mussels
3/4 pound monkfish or other firm-fleshed white fish, in 1-inch cubes
3/4 pound scrod, flounder, or other soft-fleshed white fish, in 1-inch cubes
3/4 pound squid, in 1/2-inch rings, plus tentacles
1/2 pound bay scallops, optional
Salt and pepper
4 tablespoons olive oil
2 cups medium-diced onions
3 cups...
Garlic-Saffron Sauce →
Time: 10 minutes
1 cup crustless day-old French bread, in 1/2-inch cubes
2 or 3 garlic cloves
Salt
Pinch of saffron, about 1/8 teaspoon
1/4 cup extra virgin olive oil
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped parsley.
1. Soak the bread in cold water for 1 minute and squeeze dry. Mash garlic and salt into a paste. Put it in a mortar with the bread and pound together...
“A poem begins as a lump in the throat, a sense of wrong, a homesickness, a...”
– Robert Frost (via atomiclanterns)
“So, just so we’re clear: a 15-year-old who had unprotected sex and knows that...”
– Teen Girls Can Suck It: No Morning-After Pill Without Doc’s Consent (via feminismduh)
“In the struggle between the oppressed and the oppressors, those who are neutral...”
– Paolo Friere (via cultureofresistance)
“What would happen, for instance, if suddenly, magically, men could menstruate...”
– Gloria Steinem (via loveyourchaos)
Recipe of the Day: Chicken Confit →
By MARK BITTMAN
Although refrigeration has made confit — which began as a way to preserve surplus meat — entirely unnecessary, it is so enjoyable that the dish is likely to last as long as people cook and eat. The tenderness, richness and subtlety created by cooking meat slowly in its own fat are incomparable, as are the mingling of aromas and flavors.
Chicken Confit
Yield 4 servings
Time 2 to...