I don’t know when it came to be that chefs and cooks decided that your veggies needed to be cooked al dente. While I know they retain more of their vitamins when cooked a minimal amount I also know it’s … Continue reading Middle Eastern Braised Green Beans
Something as simple as good corn on the cob shouldn’t be elusive. There shouldn’t be any big secrets but there is and it is this, the best corn on the cob in the world is cooked in a pressure cooker. … Continue reading The Best Corn on the Cob in the World
Something like you find at a pizza shop, made of Romaine and iceberg lettuce cut into chunks, mini-wedges meant to soak up a heady dressing and topped with everything but the kitchen sink, this salad is a simple summer salad. … Continue reading With What Remains of Summer: Two Salad Dressings
Some people collect cars, for others it is playing golf, for me, it’s barbecues. I don’t collect them per se but rather I cook with them. Their value isn’t termed by condition but in hours of use. Much like a … Continue reading A Real Winner: Seared Cauliflower Steaks with Salsa Verde and Almonds
While it is not ever my first choice, hydrating droopy vegetables is worth the effort if your vegetables aren’t too far gone. I am not talking about trying to save rancid moldy vegetables but rather the carrots I bought yesterday that were crisp, fresh and gorgeous but somehow, within a 24 hour span in the fridge, have gone wilty, maybe even beyond wilty but nowhere near rotten.
It pains me to throw out food. Generally I would make a stock with vegetables like this just to use them up but I was really counting on this particular gorgeous bunch carrots for dinner. I wanted to roast them in a high heat oven, taste their sugary goodness alongside a perfect roast chicken, but not now. At the end of an hour in a hot oven they would be nothing but mush. Continue reading “Hydrating Droopy Vegetables”
Rarely do I use my microwave. I use it to take the chill off my coffee. I heat leftovers for lunch. Whenever a recipe calls for “butter, melted” onto the glass turntable the fat filled Pyrex measuring cup goes. I don’t cook with my microwave in any real culinary sense. I sometimes wonder why I have it, why I allow it to take up precious counter space when I know everything for which I use it can be done just as easily on the stove.
Of course there is also the fear that has been around as long as the microwave, that somehow it poses some sort of health risk. I don’t know if it does or not but if I error on the side of solid scientific research, it would tell me the microwave is harmless. Even so, I will lean on the side of caution and repeat the mantra I continually voice to my children, don’t put your face right up to the microwave door to watch as a cooking pizza pocket swells and shrinks, as if it is coming to life, and please, stand back an arms length.
I don’t believe the microwave has ever lived up to its original space age expectations. Nonetheless I read an article touting the healthy aspects of cooking vegetables in a microwave. Because it basically steams the vegetables, the vegetables retain a large portion of nutrients then if you used other cooking methods. It made sense, and I am buying in, or at least I want to and there are lots of reasons why. Continue reading “Perfect Microwave Broccoli”
My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others. Continue reading “Classic Creamy Coleslaw”
Now that picnic season is upon us, I get nostalgic over classic summertime fare. There is nothing quite like a family reunion over fried chicken and a potluck dinner, tables threatening to buckle under the weight of all the CorningWare and Pyrex.
Of course, there are the old favorites: green bean casserole, scalloped potatoes, pea salad with bacon and mayonnaise, three bean salad, and most certainly a mustardy potato salad — and, if luck is with me, an old-fashioned custard pie sprinkled with a little nutmeg. I love all these foods — but this year, I want something new. Continue reading “Three Bean Salad, Redux”
There was a time when my father and I would have walked the distance up the hill to Gordon’s Rocky Top. We would have crossed the creek, stepping gingerly across the slick rocks like seasoned hopscotch players, hiked to the fork in the path, taken the trail on the left, and then quietly ascended the long, wooded hill. On our way, we would have walked past the pond, and if we were lucky, we might have spooked an owl or happened upon some white tail deer. Continue reading “Morels with Asparagus & Five Reason to Eschew Recipes”