Author: ariel

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Spaghetti Squash: It’s Not Spaghetti, but It’s Good

The truth: Spaghetti squash is not spaghetti. It doesn’t taste like spaghetti (because it’s a vegetable); the texture isn’t like spaghetti (it’s crunchy). So if you’re looking for the ultimate healthy, gluten-free, low-calorie, eat-a-lot-and-still-be-skinny pasta substitute, this is not it. PS. It doesn’t exist, and if it did, we’d all look like Giselle. But here’s the good news: spaghetti squash is great. It’s easy to cook, mild in flavor and versatile. And last week, I cooked it in three divine ways. Let’s start with how to cook it. Cut it longways, take out the seeds, drizzle it with some olive oil and salt, and throw it in a 400 degree oven for about 40 minutes. That’s it! Then use a fork like this to create spaghetti squash’s characteristic ribbons. Once you have a bowl of these beautiful yellow shreds, you can do just about anything. Now I said spaghetti squash isn’t spaghetti, but you can certainly pair it with Italian flavors. Saute it with some olive oil, crushed tomatoes and basil and top it with a …

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Orzo Stuffed Vegetables

  Between my January resolutions (broken) and my recent meal choices (creamy soup from Hale and Hearty), I’m finding that my diet is really lacking in vegetables. And what better way to make vegetables appetizing than stuffing them delicious with ingredients like orzo, soft onions and nutty Parmesan. I saw Giada making orzo-stuffed peppers the other day and decided that those were the perfect way to brighten up my dinner menu. Here’s what you’ll need: 3 peppers with the tops cut off and seeded 3 tomatoes with the tops cut off and seeded (save the juices and seeds for the stuffing) 1/2 pound of dried orzo 4 cups chicken stock + one cup for baking 2 zucchinis, diced 2 small onions, diced 2 cloves garlic, minced Breadcrumbs Parmesan Salt + Pepper + Dried Ground Thyme to taste Preheat the oven to 400 degrees. Heat a large pan to medium heat and slowly saute the onions for about eight minutes. Once they are translucent, add in the garlic. After three minutes, pour mixture into a large bowl. …

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Bobby Deen Eats His Greens

This is Bobby Deen. You may recognize him as one of Paula Deen’s dashing Southern sons. You know, the one she tried to set up with that Sports Illustrated model? Despite being Paula’s flesh and blood, Bobby is actually not on his way to Diabetes lane. About two weeks ago marked the beginning of Bobby’s newest venture, “Not My Mama’s Meals” on the Cooking Channel: a show where he takes all of his mama’s artery-clogging concoctions and turns them into something that won’t cost you $10 in butter alone. I was lucky enough to interview him the very day of his launch. What inspired you to become a healthy eater? Bobby: The show came about very organically, largely in part because of who my mom is. She’s known for decadent Southern food, but at the same time, for the past ten years, I’ve embraced healthy eating and exercise into my life. It’s just who I am. I’m very excited to get the opportunity. From the food aspect, it was important for me to not knock …

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Holiday Dessert from Gotham Bar and Grill

This holiday season, Gotham Bar and Grill will be featuring a special dessert which highlights Green & Black’s chocolates, a company that prides itself on providing creamy, delicious chocolate made from organic and fair trade cocoa beans from the Dominican Republic and Belize. Gotham’s Pastry Chef Deborah Racicot first discovered this chocolate while she was doing demonstrations at Macy’s. And so the love affair began. In this dessert, she has selected the 70% cacao semi-sweet chocolate, a milk and white chocolate. The dish is broken up into several components, but It would impossible not to begin with the tart, served still warm and made from the semi-sweet chocolate. It’s filled with soft, brown buttery pecans and chocolate with a brownie-like texture, a sophisticated pecan pie, if you will. The tart is resting atop two sauces, one cool yogurt and one (my favorite), a smooth, caramelized banana cream that any bananas foster lover would appreciate. The three slightly brûléed banana slices on top, aren’t too bad either. To accompany the tart is a quenelle of white chocolate sorbet …

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WE’RE BACK! (And Hoisin Pork)

Hello. Hello. Hellooooooooo. I’m not surprised there’s a little echo out there. It’s been a while since Whitney and I have posted anything but between senior year, graduation, finding jobs, getting hacked (probably one of our followers who gained too much weight from peanut butter cup brownies), and taking care of the fattest kitty in existence, we just haven’t had enough time to nosh and tell. Well…we’ve been noshing quite a bit. But the telling has been limited. Apologies for the site looking as it does. We’re still working out some kinks, but soon things will be looking good as new. I’m starting our new blogging days with an old favorite, hoisin pork. I first had this at Whitney’s house (Hi Diane!). Unfortunately I don’t have Diane’s recipe, so I had to make up my own. We’ll see how it goes. Currently the pork is marinating in the fridge. We’ll see how long it stays there because I’m getting ansy to start things up. Here’s the rundown: 2 lbs. Pork Loin without the bone 4 tbs. …

Passover Matzoh Ball Soup

Happy Passover with a delicious Matzoh Ball Soup recipe: a mixture of Grandma’s recipe, Mark Bittman’s and a bit of my own!   Chicken Stock 2 half chickens (approx 4-5 pounds) 4 celery ribs 4 carrots 2 onions, cut in half and peeled 6 thyme sprigs handful of parsley water Combine all ingredients in 12 quart stock pot and fill with water to cover ingredients. Bring to a boil then let simmer uncovered for three hours. Every 30 minutes, skim fat off the top and discard or save for matzoh balls. After three hours, strain broth into a separate pot. Shred chicken and put into the pot as well. Discard all vegetables and herbs. Add some salt and pepper for taste. Matzoh Balls 4 eggs 1 cup matzoh meal 2 tbs vegetable oil 2 tbs condensed cream of chicken soup (or chicken fat/schmaltz) 2-3 tbs of seltzer water small handful of parsley (optional) salt and pepper Whisk eggs and then combine all the rest of the ingredients into the bowl. Check the consistency of the …

Shells with Broccoli Rabe and Sausage

Well this has been quite a hiatus. I apologize for the blogabsence. Senior year has been crazy. I’d rant about it but then we’d never get to what you all came to Nosh and Tell to see, THE FOOD. Don’t think though that Nosh and Tell hasn’t been in the kitchen this semester. We have been cooking up a storm- just look at the pile of dishes in our sink. Now that it’s getting chilly, we have been making all sorts of pasta and soups and everything that is comforting and good. Tonight I made something I have never made before, but it common in most Italian restaurants you go to- and happens to be extremely cheap to make. I made shells with broccoli rabe and sweet italian sausage. Recipe: 3/4 pound dry shell pasta 2 tbs olive oil 2 sweet italian sausage links, casings removed 1 small onion, diced 2 cloves garlic, minced 1 can diced tomatoes 1 bunch broccoli rabe 1/4 cup dry red wine parmesan cheese to garnish/cover in cheesy goodness In …