Winter is the red-headed stepchild of the seasons. It’s also my least favorite. You’d think that after living in New York City for over 25 years, I’d be used to it more. Sadly, that is not the case. I have as much use for cold weather as I do for a splinter underneath my fingernail. Winter cooking means long-cooked stews and soups, hearty casseroles and languid braises. If you’re like me though, sometimes you need something light in order to […]
I am really picky when it comes to cookbooks. Before I buy one, I have to ask myself if I could see me using it realistically. By that, I mean that I rarely cook directly from cookbooks unless it’s something that I’ve never made before, or requires special expertise I don’t currently have. For example, making jiaozi counts, or anything to do with meat cookery, or baking. I only bought one cookbook this year, “Modern Spice” by Monica Bhide. I […]
Categories: cooking, food, food photography, Italian food, recipe, vegetarian, winter • Tags: brussels sprouts, cookbooks, dinner, food photography, Italian food, Lidia Bastianich, Marcella Hazan, recipe, shrimp, winter
There are probably a few different ways to make this dish, which is sometimes known as Scampi al forno. You can cook it on a stove top in either a skillet or a large pot, or bake the shrimp as detailed below. Whichever route you elect to go, be sure to have plenty of bread on hand to mop up all of the piquant sauce. Leftover baked shrimp makes a delicious pairing with pasta, or with a light salad. Note […]
Spiced rock shrimp with heirloom tomatoes This was just something I whipped up on the spur of the moment for tonight’s dinner. There isn’t a recipe for this, since I vary the ingredients almost always … based on mood and what’s in the pantry. Fry a bunch of spices and aromatics in ghee. These can be: chopped garlic, shredded ginger or thinly sliced onions; a pinch of red pepper flakes or some crushed dried chiles, a few dried curry leaves […]
Shrimp, asparagus, orange zest — Adapted from this recipe at Mythineats. Sauce consists of 2 tablespoon pan drippings, the juice of half a lemon, 2 tablespoons Cara Cara orange juice, and 1 teaspoon julienned orange zest. Apart from marinating the shrimp with garlic, parsley and a small pinch of salt, and the sauce, it’s the same as the listed recipe.
If you’re just joining us, the premise behind The Spamwise Chronicles is an appreciation for the beauty in food and in the world around us, for cooking seasonally and eating well. Seasonality has its challenges, none more readily apparent than during winter, when the abundance that marks the rest of the year vanishes for three long months. It’s not just the ingredients that change, but also the style of cooking. Hearty, rib-sticking soups and stews start to make regular appearances. […]
This is an adaptation of a recipe on Smitten Kitchen. The difference between this version and Deb’s is that it’s not meatless, although I suppose if you were inclined, you can omit the shrimp and it will taste just as delicious. Summer vegetable salad, with gambas al ajillo and quick-pickled young onions Gambas al ajillo, or “garlic shrimp” in Spanish, is just that — shrimp sautéed in olive oil and garlic. It’s a classic Spanish tapa that’s also a favorite […]