Chard is a highly versatile and nutritious leafy green vegetable with leaves and ribs (or stalks) that have different textures. The same goes for collards. It’s like getting two vegetables in one. You just need to cook the stems separately and longer, and add them to the leaves later (or serve them on their own). [...]
Archive for March, 2010
Chard – Leaves and Ribs – Baked
Posted in Fish, Greens, Peppers, tagged Fish, Greens, Peppers on March 30, 2010 | Leave a Comment »
Roasted Parsnips with Curried Corn Relish
Posted in Preserving, tagged Preserving on March 27, 2010 | Leave a Comment »
Time to inventory what’s in the pantry from last summer and fall and start using it up! Last year was a bounty year for canning in my house, with a couple of adventures per month and sometimes more often. This year, I joined Tigress’s Can Jam and committed to canning something new each month using [...]
Corned Beef to Pea Soup
Posted in Cabbage, Potatoes, Soup, Turnips and rutabagas, tagged Cabbage, Potatoes, Soup, Turnips and rutabagas on March 23, 2010 | 2 Comments »
St. Patrick’s Day, March 17, brings out a stir-crazy frenzy of events, mostly invented traditions as far as I can tell. Not to be a party pooper… I see this as an opportunity to purchase cabbage and corned beef (something I haven’t DIY’d yet) on sale. I’m stir-crazy too. Yes, we did make corned beef [...]
Roasted Cabbage
Posted in Cabbage, Parsnips, tagged Cabbage on March 23, 2010 | Leave a Comment »
I cook cabbage in so many ways: steamed, braised with white wine and juniper berries, braised with apples, sautéed in a little butter and oil and tossed with herbs, stir fried with ginger and garlic, smothered, meaning slow cooked with a little white wine vinegar a la Marcella Hazan, and so on. That doesn’t count [...]
OK Paris: A Correspondence Course 5 – Bored with Pasta
Posted in Asparagus, Carrots, Grains, Greens, OK Paris, Turnips and rutabagas, Winter squash, tagged Carrot, Grains, Greens, mushrooms, Turnips and rutabagas on March 21, 2010 | Leave a Comment »
OK Paris is an ongoing exchange of culinary encounters and yearnings during OK’s half-year relocation from New York to Paris. Although OK have friends with an oven and were recently able to make the apple pancake they’ve been craving, most of the time they’re cooking stovetop. Being half vegetarian, meaning one is, one isn’t, they [...]
Quick Midweek Suppers: Boil the Water, Light the Oven
Posted in Cauliflower, Fennel, Pasta, Tomato, Zucchini, tagged Cauliflower, Fennel, Mushroom, Pasta, Roasted vegetables on March 21, 2010 | Leave a Comment »
Since I cook fresh evening meals everyday and come home late from work, I need to have a lot of tricks for quickly pulling off tasty, nutritious suppers within a reasonable time. When I don’t have anything specific in mind, the first things I do when I walk in the door are light the oven [...]
Paper Chef 50: the Winner Takes the Cake
Posted in Coffee cake, Paper Chef, Ricotta, tagged Cake, Herbs, Ricotta on March 15, 2010 | 4 Comments »
Every month I read how hard it is to judge the Paper Chefchallenge and I think, okay, that’s being polite. Well, it’s true. This was really hard! So in honor of all of the entrants, I made you a really tasty cake (story and recipe below) using the challenge ingredients honey, ricotta, dill and eggs. [...]
Spicy Pork Stew with Poblanos and Sweet Potatoes
Posted in Peppers, Stews, Sweet potato, tagged Peppers, Pork stew, Sweet potato on March 13, 2010 | Leave a Comment »
I am so lucky to live in an area (halfway between Philadelphia and New York) where local food is plentiful and varied, frequently organic, always fresh and relatively well priced. In addition to orchards and farms that grow fruits and vegetables, we have local farms selling milk, eggs and cheese, local beekeepers, local winemakers, local [...]
Whey Soup with Cauliflower and Leeks
Posted in Cauliflower, Cheese, Leeks, Soup, tagged Cauliflower, Cheese, Leeks, Soup, Whey on March 13, 2010 | Leave a Comment »
Whey, a by-product of cheese-making, is the thin liquid that’s left after the curds are removed. The other day, I made a batch of fresh cheese that resembles ricotta and saved the whey for soup. This is a simple, fresh and clean-tasting soup that takes all of 15-20 minutes to make. You basically just simmer [...]
Curried Onion Jam
Posted in Onions, Preserving, Tigress Can Jam, tagged Onions, Preserving on March 13, 2010 | 6 Comments »
This curried onion jam was a completely off-the-cuff, intuitive experiment that turned out so well that it will become a permanent part of my canning repertoire. Now I’m sorry that I made such a small batch! Though not particularly photogenic, it has a memorable and intriguing sweet and sour flavor with a lingering aftertaste from [...]
