In the kitchen

Pickled Shallots in Pineapple Vinegar

November 28, 2017 // 0 Comments

I’m enjoying David Tanis’ new book Market Cooking. At first glance, it’s a little disappointing. Market fresh seasonal vegetables blah blah blah. Haven’t we heard this a million times before? Maybe. And some of the recipe may seem basic but as you dig deeper, it’s some of the more obvious things that mean the most. Shallots in vinegar. So what? Well, I did have a bag (Click for more)

Slow Baked Garbanzos

November 27, 2017 // 12 Comments

One of my favorite books from the last years has been The Blue Zones (National Geographic, 2008) by Dan Buettner. Statistics for longevity are examined and there are some not so surprising conclusions reached, my favorite being that those of us lucky enough to make it to the old folks stage tend to eat beans. The Greek Island of Ikaria is mentioned a lot and it’s referred to as the place (Click for more)

Chicken Liver Spread on Crackers (Or How I Make the Most of a Chicken)

November 26, 2017 // 0 Comments

This isn’t revolutionary but I do like to buy whole chickens and roast them or break them down and braise them. I often use the bones and back for a quick broth and I like to cook the liver with the broth. The only problem is that one liver isn’t going to help much with dinner other than being a treat for the cook. In a mixing bowl, take your cooked liver, a knob of soft butter, a (Click for more)

Heirloom Tomato & Royal Corona Salad

November 9, 2017 // 1 Comment

I remember when I first started gardening and I had the bright idea that direct seeding tomatoes in the ground was the best idea. The plants were incredible and strong and the perfume they exuded made me want to bottle it. Have you ever rubbed a tomato plant just to smell? It’s worth it. The yields were nothing to be proud of but I had nearly a hundred plants so there were plenty of tomatoes, (Click for more)

Wild Mushrooms with Alubia Blanca

October 17, 2017 // 0 Comments

It’s a good thing when your neighbor is Connie Green and she offers you a nice big bag of chantrelle mushrooms. It’s even better when you have a pot of Alubia Blancas on the stove, ready to eat. Wipe the mushrooms with a damp paper towel and cut into bite-sized pieces if they’re big. Sauté in both butter and olive oil (2:1) and lots of minced garlic. A thyme sprig of thyme (Click for more)

Pasta e Fagioli with Escarole

October 10, 2017 // 0 Comments

Escarole is a rare and exotic vegetable for me. I’d been scared off with stories about its bitterness and frankly, there were plenty of other things to eat that struck me as more appealing. My greengrocer had it, I bought and now I had to use it. It looks like a head of butter lettuce and it is, as promised, somewhat bitter. On its own, it’s unappealing but wilted by tossing in warm (Click for more)

Mastering Leftovers: Wild Rice, Cassoulet Beans and Heirloom Tomatoes

October 5, 2017 // 0 Comments

I had a guest who was about to head off on a road trip. A person can’t be sent out of my house without a few beans in them! This is what was in the fridge and I believe it was appreciated it when it was all put together for him. Heirloom tomatoes seem to be waning at my market but there still are some good ones. I chop them up roughly and add our Pineapple Vinegar, some really good olive (Click for more)

Trout in Hoja Santa

September 21, 2017 // 5 Comments

I talk a lot about Hoja Santa (Yierba Santa/Acuyo) in these pages. I am so thrilled to have a happy, thriving plant. It’s delicious and I love just going outside to harvest leaves for sauces and dishes like this. I wrapped the leaves around a trout, after stuffing it with lemons and parsley. I tied it up with butcher string and cooked it directly on a hot pan, for about six minutes per (Click for more)

A Muy Porky Spanish Rice Dish for your Garbanzos

August 29, 2017 // 1 Comment

It was a Sunday and guests were coming over and I got inspired. Two books, The New Spanish Table by Anya von Bremzen and Spanish Made Simple by Omar Allibhoy, inspired me. Allibhoy’s recipe was very simple but von Bremzen’s description added context and helped me to improvise, just a little. I like paella and love it when it’s done really well. Mostly, I think of it like Mexican (Click for more)

Royal Corona Beans with Sage-Parsley Salsa Verde

August 16, 2017 // 3 Comments

My cooking seems to go through “periods”. I had my High Mexican period, my Italian phase, my Hippy Love Child has never quite left but now I seem to be in super simple mode. I keep wanting to strip things down to see how basic they can be, which might be a reaction to the news or popular culture. Books like Cucina Povera and An Everlasting Meal are certainly inspiration. My hunch is (Click for more)
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