Author: Kathy Hunt

The Geometry of Pasta

Published by Kathy Hunt

Last week I looked at an older, beloved cookbook, “How to Eat.” This week I explore what seems destined to become a new favorite. Co-created by critically acclaimed chef Jacob Kenedy and graphic designer Caz Hildebrand, “The Geometry of Pasta” (Quirk Books, 2010) delves into the history of pasta shapes and what sauces compliment each shape. Curious about why fusilli looks like a corkscrew or what sauce goes well with that cute, pinwheel-shaped pasta? Through black and white drawings by Hildebrand and over 100 recipes by Kenedy I’ve learned those answers – and more – in this engaging cookbook. Although I’ve yet to cook my way through all of “The Geometry of Pasta,” I have found quite a few culinary gems. Take, for instance, orecchiette con cime i rappa or orecchiette broccoli rabe. Featuring sliced garlic, crushed red pepper flakes, broccoli rabe and, of course, “little ears” of orecchiette, this light, olive oil-dressed dish works perfectly as a generous meal for two or side for four to six. Spaghetti alla puttanesca likewise won me over …

Apple-licious!

Published by Kathy Hunt

Growing up in a small town in western Pennsylvania, I loved fall. Along with picture-perfect foliage, marching band practices, and Friday night football games I adored all the apples and apple butter, sauce and cider that the season ushered in. While my fruit treats came from the local temple to all-things-apple, Apple Castle, you could find a fresh, crisp, juicy apple virtually everywhere. Although I now live far away from Western Pa., I’m still crazy about fall and, of course, a good apple. Considered the most important fruit in North America and Europe, the apple has been cultivated for at least 3,000 years. Early trees produced hundreds of tiny, sour fruits. These little orbs resembled crabapples and possessed a large core with little flesh. During classical Roman times people discovered that they could produce heartier, tastier and more consistent apples through grafting. To do this, they took cuttings from healthy, productive trees and transplanted them onto sturdy roots. Their horticulture methods worked for today we have close to 8,000 varieties in existence. In the U.S. …

How to Eat

Published by Kathy Hunt

Over the years of writing about food I have amassed a ridiculous number of cookbooks. Some I refer to several times a week. Others I’ve opened just once. With so many diverse recipe collections right at my fingertips it seems a crime not to share the outstanding ones with you. So, starting this week and hopefully every Tuesday onward, I’ll crack open some longtime favorites and recently published gems and offer a brief review. To kick off this cookbook commentary, I’ve pulled out my faded copy of Nigella Lawson’s “How to Eat” (John Wiley & Sons, Inc., 2000). For close to 10 years “How to Eat” has been my go-to book for creative yet uncomplicated soups, vegetable dishes, entrees and desserts. Featuring the British food writer’s breezy, humorous anecdotes and her well-crafted recipes, this book invariably delivers great meals and lavish praise for the cook. Pick up “How to Eat” and it will fall open to page 175. Printed there in red type is Lawson’s recipe for roast cod with pea puree. I’ve lost track …

Chickpeas!

Published by Kathy Hunt

A few years ago I fell madly in love with a little falafel place in the East Village called Chickpea. Truthfully, it may have been the name rather than the food that drew me back again and again. I can’t help it. I absolutely adore those plump, firm, nutty legumes known as chickpeas. An essential ingredient in Middle Eastern, Mediterranean and Indian cuisines, the chickpea has existed since around 8,000 B.C. While Indians embraced it as early as 4,500 B.C., ancient Romans wrote it off as mere peasant food. Yet, this flavorful, protein-rich gem appeared in many early Mediterranean recipes, including pasta and chickpeas. In India chickpeas have long starred in fragrant dals and curries and as spiced snacks. When finely milled into a flour, called besan or gram flour, they have formed the batter for such fried favorites as pakoras, or fritters, and aloo bonda. In North Africa and the Middle East chickpeas serve as the basis for such classics as hummus and falafel. They also pop up in couscous dishes and in spicy …

Beet It

Published by Kathy Hunt

As a kid, I thought that beets were the coolest vegetable on the planet. Round, plump and reddish-purple, they possessed a sweet taste and soft, silky texture that I adored. Sweet AND purple! Who wouldn’t love that quirky vegetable? Today I appreciate these low calorie root veggies not only for their color and taste but also for their versatility. With beets you can cook the leaves as well as the roots. Just steam or saute the greens in garlic and olive oil for a warm salad or side dish. Roast, boil or steam the roots for sides or soups. One vegetable. Multiple recipes and techniques. Cultivated since 300 B.C., beets are descendants of a wild seashore plant known as the sea beet. This plant grows in clumps along the Mediterranean and Atlantic coastlines of North Africa and Europe. Unlike its offspring, which can be as small as an orange or as large as a grapefruit, it has a small, skinny root. Thin or fat, beet roots have long been used in salads and soups. Seventeenth …

No Matter How You Ice It

Published by Kathy Hunt

The calendar may say September, but, thanks to all these sunny days and warm afternoons, I’m not quite ready to give up summery foods. Take, for instance, granita. Known also by its French name “granite” or English moniker “water ice,” cool, refreshing granita is the perfect ending to any summer – or fall, winter or spring – meal. As with many recipes, debate rages over which country crafted the first water ice. Historians point to France, Italy or Spain as the birthplace of this treat. Yet, the one thing on which they can agree is approximate birth date. Water ice came into being in the mid 17th century, around the same time that ice cream appeared. Like ice cream, water ice requires few ingredients and little effort. Simply combine water, sugar and fruit juice in a shallow dish and place it in the freezer. After the liquid has started to set, stir the mixture and return it to the freezer. Repeat the stir-freeze step until the water ice takes on a coarse, granular texture. Once …

Red Hot Peppers

Published by Kathy Hunt

A few weeks ago I faced an unusual culinary dilemma: What to do when friends drop by with two pounds of freshly picked chili peppers? On that afternoon I wasn’t up for stuffing, coating and frying the peppers for a fiery take on chilies rellenos. Nor did I anticipate making several gallons of spicy pico de gallo. Forget about hosting a scorching, week-long celebration of Mexican, South American, South Indian and Thai food. So, just what would I do with all these potent veggies? For centuries cooks have faced a similar quandary. In Mexico chilies have been cultivated since at least 3,500 B.C. Thanks to Portuguese and Spanish explorers who transported these plants around the globe, Indian and Southeast Asian chefs started dabbling with chilies in the 15th century. By the mid 16th century Europeans had incorporated them into their recipes. Although I normally associate chilies with heat, these early cooks added them for flavor. Chopped or ground up, dried or roasted, the peppers enhanced countless regional dishes. Ultimately, they became renowned not as a …

piping mascarpone cheese

Cool as a . . .

Published by Kathy Hunt

Yeah, a cucumber. I’ve never thought of the cucumber as particularly cool. Crisp and juicy? Yes. Cool? Well . . .. Before I start rambling on about the hipness of this vegetable, I should admit that its coolness refers not to trendiness but to temperature — quite simply, a cucumber feels cool to the touch. Yet, this member of the gourd family offers far more than catch phrases and temperature gauges. Available year-round, it’s a staple ingredient in many dishes and a star in its own right. Rumored to have originated in South India, the cucumber has been cultivated for at least 4,000 years. In spite of its longstanding popularity, it didn’t arrive in North America until the late 15th century. Christopher Columbus introduced the first cucumber to Haiti in 1494. From there demand for this crunchy, green vegetable spread. And just what do people do with all these cucumbers? A third of the roughly 100 varieties grown are used for pickling. The rest we eat in salads, from crudite platters, in dips, and as …

Great Gravlax!

Published by Kathy Hunt

This summer it seems as though everyone whom I know has come down with Swedish fever. Maybe you have friends suffering from this affliction, too. They clutch dog-eared copies of Stieg Larsson’s “The Girl Who Played with Fire” and sit on the edge of their Ikea-designed seats, watching the film adaptation of Larsson’s “The Girl with the Dragon Tattoo” over and over again. When not hashing over missing Larsson manuscripts or the Kenneth Branagh series “Wallander,” they pound the pavement in search of gravlax and good, strong aquavit. Believe me, I’m not scoffing at their plight. In fact, I’m battling a similar addiction. From ethereal cloudberry preserves and delicately flavored kanelbullar to hearty root vegetables and tangy fish I’m completely hooked on the wholesome cuisine of Sweden. It all started with gravlax. Often confused with smoked salmon, gravlax is raw salmon cured in a mixture of salt, sugar and dill. Similar to its smoked cousin, this Swedish specialty originated from the need to store fish in a time when refrigeration did not exist. In medieval …

It’s Tomato Time!

Published by Kathy Hunt

Whether you grow your own vegetables, frequent farmers’ markets, or grocery shop, you’ve no doubt noticed an increase in the quantity and quality of tomatoes. Yes, it’s tomato time, the period from July to October where locally grown, vine-ripened tomatoes hit their prime. For those who happily chomp on tomatoes as a snack, salad, side or main dish, it’s a highly anticipated season. For those like me who don’t share this passion, it means confronting the quandary of what to do with all those tomatoes. A well-meaning friend once suggested that I try canning them. After all, doesn’t everyone love home preserving? Apparently not. After one steamy, day-long canning class I learned that, like oil and water, canning and Kathy do not mix. After ruling out canning, I considered other options, including drying tomatoes in a food dehydrator. While pleasant tasting, dried tomatoes lacked the spark of their fresh, juicy brethren. Realizing that, I scratched dehydrating from my list. Ultimately, I’ve opted either to cook them or to serve them raw in an endless parade …