Posts tagged as:
Last month marked the end of my five-year absistence of consuming beef, which I stopped eating it in the first place for enviormental and health reasons. I started eating it again in preparation for my trip to Argentina over the holidays. I wanted to take full advantage of the region’s legendary grass-fed beef, so I [...]
{ 1 comment }
This is a love letter to the New York Time’s Martha Rose, who wrote this amazing recipe for Beet Greens and Potato Hash.
Dear Martha,
I just want to thank you for coming up with such a clever and delicious recipe – that’s easy to boot! I say “clever” because you found a way to incorporate [...]
{ Comments on this entry are closed }
Cauliflower is one of my new favorite winter veggies. (I think I overdosed on squash last year, so I’ve been exploring alternatives). The only problem is I don’t always know what to do with it!
I’ve already realized that I do NOT like it steamed; it’s way too bland. Like all other winter vegetables, I do [...]
{ Comments on this entry are closed }
There’s no easier way to get rid of a bunch wilting winter vegetables than by dumping them into a pot of simmering broth. And that is exactly what I did with my half head of cabbage, two lonely sweet potatoes, and handful of button mushrooms. The only thing I bought for the soup was spinach.
Inspired [...]
{ Comments on this entry are closed }
Well, the first time I attempted Potato Leek soup, I ended up with a gelatinous pot of grey slurry that tasted like watered down mashed potatoes. Yum! In hindsight, my biggest mistake was not peeling the potatoes (hence the lovely grey hue). My second mistake was not including any flavor boosters, like herbs, wine and garlic. [...]
{ Comments on this entry are closed }
Leeks look like green onions…on steroids. Despite their hulky girth and size, leeks are quite mild and sweet. Since they taste like a blend of garlic and onion, leeks are really versatile and can be used for countless recipes – which is a good thing because I get lots of them in my winter CSA [...]
{ Comments on this entry are closed }
If you don’t feel like eating your vegetables tonight, turn to sweet potatoes instead. They’re tasty cooked up any which way – baked, roasted, boiled, pureed, microwaved – so tasty that I have a hard time believing they’re actually good for me. But allegedly, these tuberous root vegetables are packed with antioxidants and vitamins, so [...]
{ Comments on this entry are closed }
Recently I went skiing in Tahoe with a group of girls who taught me all about the glories of “après-ski” (a.k.a. hitting up the mountain bar for a stiff, post-ski drink!). I made the rookie mistake of opting for a bloody Mary, while most of the other ladies cupped their hands around steaming, chocolatey, creamy, boozy [...]
{ Comments on this entry are closed }
You can find several kinds of cabbage in the market, including green, red, Mustard or Napa, but the type that keeps popping into my winter CSA box is savoy. Originating in the savoy region of Italy, this cabbage is generally more mild than other types of cabbage. The leaves are very crinkly and tender, making [...]
{ Comments on this entry are closed }
I’ve always been intimidated by “braising” recipes, thinking they required hours bent over the stove or fancy pieces of cookware. Oh boy, was I wrong! Braising is one of the easiest techniques ever to deliver tender, juicy meat (or vegetables). And the best part is you can kick back on the couch while your dish [...]
{ Comments on this entry are closed }