Is it possible it’s already time for the garlic harvest? I’m always grateful for this time of year when every box has what I consider kitchen essentials – garlic or green onions or bulb onions.. I am pretty certain I could not get through a week’s cooking without at least one. Members of the onion Read More…
Thoughts on approaching this week’s box from subscriber Conne Ward Cameron. Am I the only one somewhat nervously eating a bowl of popcorn while watching election returns? Let’s turn our attention to vegetables. And fruit. That Napa cabbage, for example. I love what we’ve posted about storing it at https://grassfedcow.com/ingredient/napa-cabbage/. So, don’t. It will keep, but Read More…
I ran into this recipe today, one from the Splendid Table folks. It’s from a new book, Meera Sodha’s Fresh India, and I love the idea of the whole cobs in the soup. See https://www.splendidtable.org/recipes/gujarati-corn-on-the-cob-curry? for the fun picture. I intend to take the easy way out and use peanut butter instead of grinding peanuts. You could also just use regular all-purpose flour or whole wheat, if you don’t have chickpea flour on hand. I do have to laugh when the recipe says to encourage people to use their hands – how else would they get the corn kernels off those cobs?
Thoughts on approaching this week’s box from subscriber Conne Ward Cameron.
But maybe you’re in the mood for something more tradition. How about this casserole from chow.com? It’ll give you practice in making a classic white sauce – a good skill to refresh before Thanksgiving arrives.
Green bean casserole, you ask? Yes. This delicious version comes from Everyday Food magazine. Works if you have some green beans left over from last week still sitting in their paper bag in your vegetable bin.
I love larb and never think about adding green beans. But seeing the beans in today’s box and then this recipe made me decide to share. It’s adapted from a chicken larb recipe in “Adam’s Big Pot” by Adam Liaw. The rice, chili powder and chile flakes combine to make the equivalent of a Thai seasoning mix. Serve it on lettuce leaves if you wish.
Yes, you could make squash casserole, or grill your squash, or just stir fry it. But maybe you’d like to try this risotto idea from thekitchn.com. Risotto is such a thing these days that you’ll find Arborio rice on the shelves at every grocery store. I remember when it was a specialty item and you had to search!
This is adapted from a recipe at chow.com.
Place the porcini mushrooms in a small heatproof bowl. Bring the water to a boil in a small saucepan over high heat and pour it over the porcinis. Let the mushrooms sit until softened, about 12 minutes. Using a fork, transfer the porcinis to a cutting board (be careful not to disturb the gritty sediment Read More…