Archive for the ‘Recipes’ Category

Last month I made some beef stock from bones ordered from Farmers Fresh. It’s been my most successful stock experience to date. I think the secret is putting the cooling stock in the fridge over night so that it’s really easy to skim the fat.

I used a beef stock recipe from simplyrecipes.com.

In addition to the bones and some chopped onions and carrot, there were these ingredients .

thyme, carrot peelings, onion bits, bay leaves, garlic, and par-cel

The bones were rubbed with olive oil and put in the over to roast along with the onions and a carrot.

Here’s what they looked like after the roasting. (more…)

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Friday’s lunch was lo-mein with shrimp, eggs, Brussels sprout leaves, broccoli leaves, and celery leaves.  (And onion and garlic from Kroger, but that’s less interesting.)

Lo-mein is great for using up scraps. Often my lo-mein-like dishes are made with stems from various vegetables from recent CSA deliveries. But over the past couple of weeks, I’ve found myself with mostly scrap leaves. (more…)

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Last night we tried a new variation on the “Kale with raisins and pine nuts” recipe – Bordeaux spinach with dried figs and walnuts.


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This week I increased my peasant dish repertoire with Korean vegetable pancakes (Pa jun) suggested by Kitchen Kung Fu. There were many different recipes on line, and they all said pretty much the same thing: pretend you’re making blueberry pancakes and swap the blueberries for sliced vegetables. Well, that’s not quite what they said. Close, though.


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Ah, nuts.


Walnuts have become a staple in my house after we bought an enormous bag at Sam’s so that I could make biscotti Christmas gifts. Even after all the baking, we still had a couple of pounds of shelled walnuts. Thinking, “We’ll never get through that many walnuts,” I’ve used them in everything I could think of this winter: with greens and pasta, in salads, oatmeal, and desserts. And last week, I scurried off to Sam’s to buy another enormous bag of walnuts.

Health nuts

Nuts are good for you. They’re high in unsaturated fats, Omega-3 fatty acids, and arginine. The Harvard School of Public Health touts the cardiovascular benefits of eating nuts, and The Mayo Clinic describes their part in healthy Mediterranean diets.

Nutty ideas

Here are some nutty dishes we love:


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Bon voyage, The Minimalist!

“The Minimalist” column in The New York Times has been one of my favorites for years. Like in his cookbook How To Cook Everything, Bittman proposes general notions that encourage understanding and experimentation rather than the rigid perfectionism of set recipes. Now after more than thirteen years, “The Minimalist” is coming to an end.

To celebrate all those great years, here’s a post from 2008 – My favorite recipe of all time. The recipe comes from “The Minimalist” column Summer Express: 101 Simple Meals Ready in 10 Minutes or Less. I’m not sure if it’s still my favorite recipe of all time, but it’s definitely way up there and I am grateful for it and many others.

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Cabbage is a wonderful thing. Once you meet a local cabbage, you look at cabbage completely differently. It’s a vegetable with great flavor and texture. And a cabbage is a good friend when you find it weeks later in the back of the crisper. Peel off a layer or two, and you’ve still got a lovely head of cabbage. That’s what happened to me last year. Chris and I enjoyed every bit of that head of green cabbage.

Green cabbage

Green cabbage has a tightly-wrapped, round head and can last a long time in the fridge. Here’s an extraordinarily large example of green cabbage from last year in the center of this pic.

And here are the two best recipes we’ve found for green cabbage. (more…)

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