Tuesday, May 12, 2009
very green stir fry
Had so many good veggies to use up! Monday night chard, green bean and snow pea stir fry with peanut sauce adapted from How to Cook Everything Vegetarian. Tuesday will be eggplant, zucchini and summer squash Parmesan with roasted cherry tomatoes and green salad. Time to go bread and bake and roast veggies!
Saturday, March 7, 2009
Sunday, February 8, 2009
Wednesday, February 4, 2009
Recent highlights
We used our eggplant in eggplant parmesan Monday night. Baked the eggplant after breading with milk and herbed breadcrumbs, then layered with sauce and cheese and baked again.
Another recent highlight was the parsnip soup Tim made. Tim's innovation of slicing celeriac into matchsticks and parboiling them, then adding them to sauteed greens, was discussed with Marcia and Laura, but I thought deserved to be shared generally.
Another recent highlight was the parsnip soup Tim made. Tim's innovation of slicing celeriac into matchsticks and parboiling them, then adding them to sauteed greens, was discussed with Marcia and Laura, but I thought deserved to be shared generally.
Sunday, December 21, 2008
Clearing out the fridge
Kate and I had a bunch of vegetables that were getting a bit old around, and so tonight for dinner I decided to use up as much as we could. The menu:
Parsnip and pecan fritters (using up the last of the parsnips I brought back from Ithaca a few weeks ago) -- boil parsnips and mash them with chopped pecans; stir in an egg, some flour, some milk, salt, pepper, and a pinch of cayenne pepper; fry in olive oil until golden brown and delicious. I served them with a yogurt dipping sauce made by stirring some cayenne, cider vinegar, and honey to taste into ~1/2 cup yogurt (thanks, Dan, for the yogurt!).
Sauteed kale with garlic (using up the kale from last week's CSA share)
Braised cabbage with onions, apples, and garlic (using up the last of our cabbage from 2 weeks ago, as well as some of our remaining apples and onions) -- saute onions and garlic in olive oil until very soft, about 15 minutes; add cabbage, ~1/2 cup wine, a generous splash of cider vinegar and a few cloves and saute for another 10 minutes; add chopped apples and stew covered over very low heat for 30+ minutes, until dinner is ready.
I enjoy the challenge of making a meal around a few ingredients that you want to use up. I feel like it forces me to be a bit more creative than I otherwise might be.
Parsnip and pecan fritters (using up the last of the parsnips I brought back from Ithaca a few weeks ago) -- boil parsnips and mash them with chopped pecans; stir in an egg, some flour, some milk, salt, pepper, and a pinch of cayenne pepper; fry in olive oil until golden brown and delicious. I served them with a yogurt dipping sauce made by stirring some cayenne, cider vinegar, and honey to taste into ~1/2 cup yogurt (thanks, Dan, for the yogurt!).
Sauteed kale with garlic (using up the kale from last week's CSA share)
Braised cabbage with onions, apples, and garlic (using up the last of our cabbage from 2 weeks ago, as well as some of our remaining apples and onions) -- saute onions and garlic in olive oil until very soft, about 15 minutes; add cabbage, ~1/2 cup wine, a generous splash of cider vinegar and a few cloves and saute for another 10 minutes; add chopped apples and stew covered over very low heat for 30+ minutes, until dinner is ready.
I enjoy the challenge of making a meal around a few ingredients that you want to use up. I feel like it forces me to be a bit more creative than I otherwise might be.
Thursday, December 11, 2008
not sure about corn from florida
The pick up yesterday had an intriguing array of vegetables and the arugula was delicious-very fresh and not wilted as last week. We made a cabbage and argula salad with apples. The kale was really great too, we made pasta with kale and garlis and onions and parmesan cheese.
Toby was excited by the corn and we cooked it and ate corn on the cob. But I could not get excited about it as one of my food tenets is NEVER to eat anything but native local corn mostly because the taste of local corn can never be surpassed by corn from far away.
The corn looked hopeful and organic because it was small, but it did not taste like much. So what do other people think about corn from Florida? Maybe it would be good in chili. How did you cook it? But my basic question is why get corn from Florida in December?
Toby was excited by the corn and we cooked it and ate corn on the cob. But I could not get excited about it as one of my food tenets is NEVER to eat anything but native local corn mostly because the taste of local corn can never be surpassed by corn from far away.
The corn looked hopeful and organic because it was small, but it did not taste like much. So what do other people think about corn from Florida? Maybe it would be good in chili. How did you cook it? But my basic question is why get corn from Florida in December?
Tuesday, December 9, 2008
Beets and Parsnips
When I was in Ithaca last week, I went to the farmer's market and bought large quantities of beets and parsnips, among other things. Tonight I made beet and parsnip risotto, with a red onion, some of the thyme from Enterprise Farm, garlic and a splash of red wine. Beets are wonderful vegetables to cook with -- very tasty, versatile, and they turn everything such a lovely shade of red.
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