Happy Holidays, blogworld! I’m mostly on blog holiday this week, waiting for the Great Can Jam of 2010 to begin next week. Meanwhile, if you’ve been reading our feed, please check out our redesigned site, with more information about cooking and canning classes and the Farmer’s Daughter Restaurant and Café. (And if I use this [...]
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There are some spectacular onion confits and jams floating around the internets right now. This one is an onion and rosemary confiturra from Serious Eats, via The Kitchn, that I heard about through a round-up post on Consider the Pantry (got that?). It’s a luscious combination of red onions, balsamic vinegar, red wine vinegar, white [...] Apparently great minds think alike. Yesterday morning I made a big batch of tangerine marmalade, as, apparently, did the folks at Put Up or Shut Up! The ingredients are pretty similar (there are only so many ways to combine tangerines and sugar), but there’s still plenty of variety in the technique. Pros of their version: [...] Only four nights of Hanukkah left! Eat those latkes while you can, folks. My latkes tend to be somewhat improvised, so, rather than provide you with a real “recipe,” I’m sending you over to Food in Jars, where Marisa has put up a terrific step-by-step approach to latke goodness. (For the record, though, I do [...] Perhaps it has not escaped your notice that I seem to have a lot of eggs and cheese. It’s inevitable. I’m often on the road this time of year, but the CSA, with its dozen eggs, half pound of cheese, and two pounds of meat, arrives every week. My husband and I therefore eat a [...] Our CSA supplies us with a lot of eggs and cheese. Plus, we have a freezer full of corn. Hence, corn pudding. This version is a slightly altered version of the standby “Corn Pudding with Poblano Peppers” in the 1990s version of Joy of Cooking. Among other things, their recipe omits an oven temperature. I find [...] Pipian is a rich, thick kind of green mole—the wonderful sauces that play starring roles in real Mexican food. In Oaxaca, they just call it “mole verde,” but in Puebla, it’s “pipian.” When Americans see “mole,” they usually think of the dark brown version with chiles and a touch of chocolate. While still rich, this [...] |
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