cabbage – Orangette

Approximately a soup

Molly — Fri, 06 Dec 2013 10:27:00 +0000

First: RING THE BELLS! I HAVE A NEW CAMERA! Here at Wizenberg-Pettit World Headquarters, we are excited. And grabby. Second: we are also into soup, apparently, which is why I’m going to tell you about yet another, our third soup in a row. I am so, so sorry. This particular soup, however, is only approximately a soup. I don’t know that I would have even thought to call it a soup, actually, except for the fact that its author, the wonderful, recently departed Marcella Hazan, called it that. She called it Rice and Smothered Cabbage Soup. To me, it’s closer to a risotto, a risotto that starts with an entire head of Savoy cabbage, shredded and cooked very gently in…

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Please consider

Molly — Fri, 22 Nov 2013 17:46:00 +0000

So, how bored will you be if we talk about soup again? Ham Bone, Greens, and Bean Soup? I didn’t set out to write about this one – I made it mostly as a vehicle for a ham bone that I put in our freezer last April, forgot, and then triumphantly unearthed the week before last – but June liked it so much that she did her special high chair “dance,” swaying from side to side and grunting, so I changed my mind. Swaying and grunting: strong praise from young June E. A. Pettit! (Also, Swaying and Grunting: what I will call my debut album when I launch my third career as a down-and-out country singer.) I know that it’s almost…

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It’s my specialty

Molly — Wed, 23 Nov 2011 23:01:00 +0000

Hi. I am writing this from my in-laws’ kitchen. Brandon is out on a bike ride with his dad. THEY’RE BOTH WEARING SPANDEX!!!! It’s a great day to be in New Jersey. Before the holiday sets in, while it’s still relatively quiet in the house, I wanted to share a recipe with you. I should say first that it’s not for Thanksgiving. I know you already have plenty of that. What we have here is something for this weekend, or next week. More specifically, what we have here is the soup that I will be eating over and over and over again, lunch after lunch and dinner after dinner, for months to come. The New Winter Favorite. I can tell…

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Outline of a Theory of Cabbage

Molly — Thu, 13 Jan 2005 07:04:00 +0000

Be warned: I’m baring my geek stripes. If you’re of weak constitution, please avert your eyes. Since our lengthy discussion of soufflé, I’ve spent a lot of time thinking about cabbage. After all, whenever I’m plotting a soufflé for dinner, cabbage inevitably shows up, usually bringing its posse of caraway seeds, vinegar, and an apple or two. It doesn’t take much to convince me to eat this humble crucifer, and anyway, the unctuous, dairy-rich egginess of a cheese soufflé truly has no better match than the sweet-tart earthiness of braised cabbage. I think a lot about these sorts of things, and about social science. And that’s where things get geeky. Today, while riding the bus home from work and school,…

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