Bring a large pot of salted water to a boil. Add potatoes and cook until just tender. Drain and cool. Place them in a large bowl and add red wine vinegar. Toss gently. In a skillet, heat 1 tablespoon olive oil over medium heat and fry each egg, leaving yolk soft set and runny. Remove Read More…
I just saw this recipe on SeriousEats.com this week and I love what the author said:
“If you ask me, people don’t overcook their vegetables often enough. The truth is, vegetables can sometimes be absolutely delicious when cooked until there isn’t a trace of crispness left. In fact, some vegetables practically require long cooking—like these beans braised in tomatoes, which are best only after you’ve cooked them to death.”
This is adapted from a recipe at chow.com.
Ok, not a fan of lamb? Pork loin will work or cubes of chicken breast. But it’s worth trying with the lamb. Delicious.
Cook pasta according to package directions. When drained, return to pot and add 2 tablespoons olive oil. Toast almonds in a dry skillet over medium-high heat, shaking occasionally, about 3 minutes. Transfer to a cutting board, and chop. Add to pasta. Return skillet to medium-high heat, and add remaining 2 tablespoons oil and squash. Cook Read More…
Preheat oven to 350 degrees. Puree 3 cups corn in a food processor. Transfer to a large bowl, and stir in remaining cup corn, the salt, scallions, peppers, flour and 1/3 cup cheese. In a separate bowl, whisk together eggs and cream just until combined. Stir into corn mixture. Place butter in an 8-inch square Read More…
If you’re going to use your peppers right away you can store them on the counter, but they start to shrivel pretty quickly. For longer storage, put them in your vegetable’s crisper drawer stored in a paper bag.
Anchovy optional here, but hope you’ll give it a try.
Dandelion leaves are definitely on the bitter side. Many put dandelions into their salads and I’ve found many recipes for braised dandelions and dandelions as ingredients in frittatas and quiche. What I’m going to do with my dandelions is chop them up and saute in olive oil with a little garlic. Then stir in some of that local cheese that’s multiplying in my refrigerator and turn it into a filling for little filo triangles. It will give me something like individual spanakopitas, but with a little more bite than the traditional spinach filling.
Potatoes. Baked whole or in wedges or in fries, mashed, fried. Turned into salad, soup, latkes or hash. I once interviewed a farmer who said if you didn’t know what to do with potatoes you should get out of the kitchen.
Store your potatoes in a dark, cool location. Not the refrigerator. I like to rinse mine and let them dry thoroughly before storing.
Everybody has a dozen potato salad recipes. Here’s one more.
This is “Japanese” potato salad because it uses Japanese mayonnaise. Feel free to substitute your favorite all-American brand. No Japanese hot mustard? A little horseradish will make for another all-American substitute.
This is an old recipe from Prevention magazine. Serve with marinara as a dipping sauce, if you like.