Lately I’ve been obsessed with tacos. Going gluten-free has been pretty easy at home, but dining out is a bit of a challenge. No short ribs because they’re dusted in flour before searing; sushi is a bit complicated unless you bring your own tamari (gluten-free soy sauce); and watching people gobble down a giant bowl of pasta is just not fun. So I’ve latched onto Mexican cuisine. It was already one of my favorite cuisines, but knowing it’s pretty much all naturally gluten-free, so long as the tortilla shells are corn, it’s a no brainer. Though ordering or dining out on tacos a few times a week does add up.
It’s soup season! Especially on a day like today. I haven’t actually seen much rain for the past few days but since Saturday Brooklyn has been chilly and raw. The kind of weather that even though it’s not really that cold outside, the dampness gets inside of you and your bones feel cold. Plus it’s just sad and depressing! It’s the holidays people! I don’t need a white Christmas, but a rainy one just won’t do.
This is the time of year where every trip to the Greenmarket results in bringing home at least one butternut squash. I love butternut squash but hate the effort it requires. Peeling, cutting, roasting… A few months ago I made a Roasted Apple & Butternut Squash salad for a dinner party. Yeah, forgot how much of a pain peeling squash is. So for the most part I stick to butternut squash puree. My secret is NO PEELING and minimal effort.
It took me a long time to master risotto. Many a times did I end up with dry risotto, or even worse–burned risotto, with only 2-3 cups from the whole pot able to be salvaged. But once I finally got the hang of it, I went with it. Asparagus and citrus, mushroom and kale, and most recently curried butternut squash.