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Rico's Tacos - march 18, 2014

Another one from The Commonsense Kitchen, p 327. How can anyone resist a meal with a name as fun to say as "Rico's Tacos?" It rhymes. And rings of a party with warm sea air  where fairy lights hover over tables lit by flickering colored votives. The 1970's version of these candles, that I remember from my toddler-hood on the island paradise of Aruba. 

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Buy the bookCorned Beef & Cabbage - march 17, 2014

Yes, of course, from this book. It is where 75% of my spring dinners come from. And it's green, perfect for the holiday! In my kitchen the color is more of a pleasant chartreuse than comes across here on the web. 

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Grilled Steak, Potato Salad & Dressed Lettuce - march 16, 2014

Funny that almost exactly a year ago I was using this same cookbook. The Commonsense Kitchen must have some sort of connection to the Spring for me. Yesterday the weather was a beautiful mid-70s and sunny. This morning started out foggy, cleared to an even better day, but now at 4pm the fog has come back and I'm left contemplating grilling steak out in the cold.

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Flatiron Steak, Risotto, Spinach & Beets - march 14, 2014

There is a frozen  flatiorn steak in my freezer. Bruce Aidell's The Complete Meat Cookbook explains that a flatiron steak, aka blade steak, is a top blade chuck steak, and can be quite tender. Fine, that's all good and well. But what should I do with it? 

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Halibut with Lentils & Fennel - march 13, 2014

The Eatwell Farm newsletter from last week mentioned a similar dish, Celeriac and Lentils, which reminded me of this recipe from Canal House Cooking Volume 4, p 78. It was surprisingly delicious last time, so I'm glad a fennel bulb arrived with today's CSA box. They're always available from the grocery, but I hate to buy additional produce when we get so much from the farm. I'll throw in the celery root, too. 

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Shanghai Noodles with Chicken - march 12, 2014

Like I mentioned yesterday, or maybe that was today on twitter, I love how Eatwell's newsletter now plans out a week of dinners. Yes! I need that.

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EatwellFarmCabbage

Cabbage, Potato & Chorizo Soup - march 11, 2014

There have been a lot of cabbages at my house, so far this year. We've made many of them into pot-stickers (aka dumplings), which we freeze, then heat-n-eat later. Sometimes I'll chop a half and add it to fried rice, or slice and sauté one with a chopped shallot and whatever other green we happen to have on hand. That makes a great side- dish for pasta or some sort of meat.

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Sunset Magazine October 2013

Mushroom Lasagna - march 9, 2014

Now that it's finally raining, mushrooms seem an appropriately seasonal ingredient, especially since green garlic arrived in our CSA box this week. Usually two things that go well together, I'll try it in place of the leeks I don't have and see how it goes. This recipe appears on p. 81 of last October's issue of Sunset Magazine. 

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Celery Root Chowder - february 27, 2014

Still an old favorite, from Deborah Madison's Local Flavors, p. 209. I make it whenever we have celery root and serve it with a good loaf of bread and our favorite cheese from Cowgirl Creamery. A scoop of wild rice goes into the bowl before the chowder, which suits my new found passion for serving deliciously prepared whole grains. For more info, see my post on this meal.

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Buy the bookSchnitzel and Salad - february 26, 2014

Pounded pork with breading, fried in butter, along with my favorite salad: Canal House's Mock Cesar. Both are from Volume No 3, p. 95. To make croutons, I'll cube up the leftover bread we have, rub it with a clove of garlic cut in half, then warm some olive oil in a big pan on the stove, toast the cubes and add salt. My friend Jill would mock me for making my own croutons, but they sure taste good! 

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today's dinner is

Salad Niçoise

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Salad Niçoise
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Eat Drink Vote

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