The January Dilemma

My literary indulgence is a subscription to five magazines, which I hungrily tear out of my cramped mailbox each month. That is, until January rolls around. Praise be Condé, that this month of echoing reminders is almost behind us till 2011. If I hear one more time that I should be cleansing, detoxing, or juicing to start off my New Year, I swear I’ll find a way to time travel back to when red wine and dessert past 9pm were totally acceptable in December.

But I do have to admit that all the cucumber and carrot-filled recipes, laced with workout images just a page away, do take a toll on me. So what’s a girl to do when all she can think about is mixing up a quick, cozy pasta after work? The answer is: Look Eastward.

If you want to make it through dreary January while still enjoying your monthly mags, it’s time to take your noodle fix and give it a bright Asian twist. The fresh, raw flavors and light, zesty sauces of Asian noodles both pass Cosmo’s tests, and leave you satisfied.

Plus, they’re fun to assemble. The sauce is whisked together in seconds, combining key Asian flavors without a switch to the stovetop. Any raw veggies you have on hand can be thrown in to accompany the taste of hearty soba noodles.

If you don’t have some of the Asian ingredients listed below, it’s worth the investment. Once they’re on hand in your pantry, a light and fresh dinner, without the takeout menus, is always possible. Sip this with a bright Riesling or another citrusy white, and your December partying will be back on the menu.

Serves 6
- 1 box (4 oz.) soba noodles
- 2 scallions, thinly sliced
- 2 large carrots, shredded with a veggie peeler
- 1/2 can straw mushrooms, lightly rinsed
2 red peppers, julienned
1 bunch chopped fresh cilantro leaves

For the dressing:
1/4 cup rice vinegar
1 teaspoon granulated sugar
1 tablespoon vegetable oil
2 teaspoons sesame oil
2 garlic cloves, finely minced
pinch of red pepper flakes
1 lime, zested and juiced
1 teaspoon soy sauce

Boil noodles according to package directions (4 to 5 minutes). Drain and rinse with cold water and let cool. In a medium to large bowl, combine noodles, scallions, carrot, pepper, and cilantro. Combine all dressing ingredients, season with salt to taste, add to noodle mixture, and toss lightly.

When the French Farmed

A long, long time ago, in a land far, far away, there lived a nation of pre-Danielites, who scoured through their rich range of natural funghi and fromage to create the humblest dish of all: La Ratatouille.

This much-talked about dish owes most of its fame to Pixar, but before Rémy the rat brought us an animated mélange of eggplant, zucchini, and tomato, gently seasoned with thyme sprigs, ratatouille was popping up in rustic kitchens prior to Lutèce’s torched crème brûlées.

I am here to urge you to see what all the fuss is about. There is no better time to make your first ratatouille than in winter. Sure, it’s warming; sure, it’s homey. But in the darkest hours of January, a simmering casserole of the simplest ingredients, transformed into something magical, and well – animated!, will bring hope for spring to your doorstep.

When I usually consider making a casserole for the week, I get dizzy with excitement over the possible variations on lasagna, manicotti, or mac n’ cheese. But here and there, I take a cue from the French who donned a sun-protective beret rather than a Chanel, to create a healthy and wholesome casserole. Consisting only of fresh vegetables, with a generous hit of crushed tomatoes, fresh herbs, breadcrumbs, and parmesan, which simmer on the stove and then in the oven, it’s miraculous how these flavors combine to create such a satisfying, slightly sweet dish.

And dish this out you will. As Mike and I so often do with this specialty of his. Ratatouille can be your side dish for a roast, a hearty lunch served with crusty bread, or served over pasta as we did last night. For some added protein and fresh colors, try flaking leftover salmon into whole wheat pasta. The warmed ratatouille coats penne just like a red sauce would, but with so many added textures.

So go ahead and cancel those weekend plans. I won’t tell that it’s simply the simple goodness of rustic ratatouille that’s keeping you indoors.

Serves 8, with leftovers
2 eggplants, thinly sliced about ¼ inch
2 zucchini, thinly sliced about ¼ inch
1 can crushed tomatoes (32 oz.)
3 cloves garlic, minced
1 onion, roughly chopped
3 sprigs fresh thyme, leaves removed and roughly chopped
olive oil
salt and freshly-ground black pepper
a good pinch of chile flakes, optional
¼ cup freshly grated parmesan
¼ cup breadcrumbs, fresh or store bought

-Preheat oven to 375 degrees.
-Set a large sauté pan or Dutch oven to medium-high heat. Add in garlic and onion. Stir with a wooden spoon until translucent, about 4 minutes.
-Add in eggplant and let cook until cooked through, about 10 minutes, stirring here and there and seasoning.
-Remove eggplant and onions (it’s okay if some remain), and set aside on a plate.
-Add in zucchini and let cook for about 8 minutes, seasoning.
-Add veggies back into the pan, pour in tomatoes, and season with salt, pepper, chile flakes, and thyme.
-Let simmer for about 10 minutes.
-In the meantime, coat a casserole dish with olive oil. Transfer the contents in sauté pan to the casserole dish and spread out.
-Mix together breadcrumbs and parmesan in a dish and sprinkle evenly over the ratatouille.
-Drizzle olive oil over it and place in oven.
-Let cook for half and hour, et voila!

Freezing 101-2: Holiday Cookies

Although from my two week hiatus it may seem like I’ve been whiling away the day sipping pina coladas and nibbling on beachside fare, this is far from my vacation reality.

Contentedly, I remained within the Brooklyn landscape, reclining and recovering from a November through December sojourn with Santa’s elves.

Although La Petite Chef may be petite, I am not elfin petite. Merci for that. What I mean is that I spent a preparatory month culling together a vast assortment of cookies until my penny would no longer permit further Tupperware purchases, and until my freezer resembled that of a sweets factory.
This month-long insanity is the creation of my sister Julie, fellow cook and savvy guide through the corporate workplace. Although stocking your freezer with bin upon bin of batch upon batch of cookies, just until the merciful week of Christmas break, may seem to some like domestic flagellation, I am here to argue for the astute practicality of this endeavor:
- Once the week of holiday parties/long lunches/hour-long daydreaming arrives, your holiday gifts will be ready for packaging to give out to doormen (not that I have one, but just a thought!), colleagues, bosses, hosts and hostesses – you name it, they’ll eat it!
- Rather than purchasing gifts, a simple and thrifty shop for butter, flour, sugar, eggs, and an extra ingredient here and there, will leave your paycheck practically untouched for your winter relaxation.
-All baking can be done calmly within your home kitchen, and at your leisure thanks to the art of freezing. No more scurrying around in hat and scarf from boutique to department store and back!

So start thinking ahead towards next year, and gather up a partner in crime and a couple festive cookie recipes. Dropping these goodies off around town will have your home kitchen smelling spicy and fragrant, plus your karma rate will shoot straight to the top for 2010.


Martha Stewart’s Snickerdoodles
Makes 35
2 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon coarse salt

2 sticks unsalted butter, at room temperature

1 1/2 cups sugar

2 large eggs, at room temperature

2 tablespoons sugar

2 teaspoons ground cinnamon

-Preheat oven to 350F.
-Sift together flour, baking powder and salt into a bowl. Put butter and 1 1/2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Mix in eggs. Reduce speed to low; gradually mix in flour mixture.
-Stir together cinnamon and remaining 2 tablespoons sugar in a small bowl. Shape dough into balls; roll in cinnamon sugar.
-Space 3 inches apart on baking sheets lined with parchment paper, or with a Silpat.
-Bake cookies, rotating sheets halfway through, until edges are golden, 12 to 15 minutes. Let cool on sheets on wire racks. Cookies can be stored between layers of parchment in airtight containers in your freezer, or served at once!