My delightful billy goat made this delicious soup with ingredients that came from our basement (mostly). We’re not participating in the Dark Days challenge, but it almost qualifies, depending on how you classify the pears. We used fresh pears from a not-terribly-local-or-organic source, but if you want to be exceedingly virtuous, you could make this [...]
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My “let’s pretend I’m in Spain” theme continues, this time aided and abetted by the fact that my husband’s out of town. I love my Billy goat dearly, but, you see, he’s allergic to shellfish. Ergo, when he’s away, I make myself a big bowl of mussels. The mussels themselves weren’t the world’s greatest—a tad [...] Here we are, in the midst of the snowpacalypse, and my patience for winter is running out. I’ve been dreaming of warm, sunny places where it doesn’t snow 24″ every other month. I’ve been eating marmalade out of the jar and downing tropical fruit left and right, but clearly, it was time to step it [...] A belated Happy New Year to all! I am finally beginning to unfurl from my winter break hibernation. What better way to start the new year, I thought, than with a canning double feature: beef stock AND beef-vegetable soup? As an added bonus, the soup is the perfect vehicle for any number of vegetables that [...] 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: [...] 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 [...] Happy Thanksgiving, everyone! When you’re done eating that turkey, be sure to make a stock. BUT—and this is a big but—unless you have a pressure canner, please don’t attempt to can it. Unlike fruits, tomatoes, and tomatillos, stock is a low acid food, which means that the temperature of boiling water is not enough to [...] Split pea may possibly be my absolute favorite winter food. The leaves fall, the rain comes, and it’s time for a big bowl of green goodness. In the past, I’ve made it in the crockpot, but sometimes it ends up tasting a little overcooked—especially if bacon is involved. This version, in the pressure cooker, will [...] |
  
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