Mushrooms aren't something my family eats often, for two reasons. First of all, our weekly produce boxes never contain them. Secondly, our kids don't like them. But I like them! So to celebrate the first soggy weather we've had in four years of drought, I slow cooked a pound and a half with coriander, black pepper, bay leaves, thyme and rosemary in wine.
The most perfect little brussels sprouts were at our local farmers' market this past Sunday. Of course I couldn't resist them, along with the chard, kale, other kale, strawberries, honey, two types of almonds, cookies, bread loaf and mixed purple sprouts that ended up in my bag. Now we have to eat it all before the CSA box arrives on Thursday.
We have miso, we have salmon, we may even have some spring onions or green onions. Are those the same thing? I'm willing to bet the kids won't like this.
Kitchen Diaries II, p. 491.
Ok, ok, I know. It's an eggplant. And bulgar. Those Brits and their crazy misspellings! There will be some mint in this dinner, too. I've recently fallen back in love with bulgar's nubby nuttiness and we have eggplant in the CSA box, again. On p.19 in Nigel Slater's The Kitchen Diaries.
Not sure if my kids will eat this one, but I'm sure I will! We'll have it with a salad and maybe some bread and cheese or (ugh) leftover hot dogs for the picky ones. On p. 151, the onions are caramelized, so leave some extra time for this step.
A Bap is, apparently, a small sandwich. You'll need some little rolls, seedy or otherwise, for this recipe. Nigel Slater explains how to roast the pork and then how to prepare three meals from the results on p. 120-125.
This soup uses yesterday's roasted pork shoulder, so it should be really easy. Nigel Slater explains how to roast the pork and then how to prepare three meals from it - p. 120-125.
This is a great recipe that will work for multiple meals. Advance prep seems the only way to get dinner on the table lately, so this one is just what I need. Nigel Slater explains how to roast the pork and then how to prepare three meals from it - p. 120-125.
We need some empty cream jars to make end of school-year bouquets for my children's teachers. And if Nigel Slater can make a respectable dinner out of pasta, cream and seasonal vegetables, then so can I. All I need is a little butter, a grating of nutmeg and some parmesan. Easy! The recipe is on p. 173 of Kitchen Diaries II.
We have lots of pea sprouts in the garden right now and a quick chicken stir fry with five-spice powder sounds perfect for an end-of-day, last minute dinner. I'll pick and prep the greens this morning, pull a pack of boneless, skinless chicken thighs out of the freezer to thaw and get them in the marinade before we leave for the day. Good thing it's Saturday and we have no soccer games to fill our morning. But this is the only free one we'll have, next week summer baseball starts up.
I found the most beautiful shelling peas at the Ferry Plaza farmers market today, so I'll add them to some risotto and plop the meatballs on top. I stopped by after an epic birthday shopping trip to the Market Street Railway museum, where I purchased an HO scale model historic SF streetcar for my son's 6th birthday.
My kids love blood oranges because they are a little bit disgusting. “Mommy! Get some really bloody ones!” By this late date in winter they are no longer interested in eating plain old oranges: only the red variety or fresh squeezed juice of the orange one will do.