Gozinaki

gozinaki
We love the name gozinaki, and they taste great, too!

We owe Dorie Greenspan a round of thanks. Not necessarily because she writes great cookbooks with fun and interesting recipes, but, because her Around My French Table was one of the first cookbooks we looked at when trying to find a recipe for cassoulet. Now, we’re not sure if there is a recipe for cassoulet in there, but there were definitely other recipes that we wanted to try. That’s what got us hooked, and made us want to start this blog. So, thanks, Dorie!

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Death Valley Vacation

devil's golf course
For a real challenge, try playing golf on the Devil’s golf course. In summer!

We took a few days off to drive over to Death Valley National Park. The weather was beautiful, and we loved our time hiking around in the park. The one thing we will say is, if you plan to stay in the park, buy and bring food. There is “food” available there, but it’s quite substandard (the worst was chopped up french fries in a steam table, offered as home fries). Our best meals were the cheese and lettuce sandwiches that we made ourselves — even though they were on commercial bread, which we find tasteless and gummy. But, don’t think we regret going; oh, no, Death Valley is wonderful, and we’ll probably head back that way again in the future.

Bok Choy Risotto with Meyer Lemon

bok choi and Meyer lemon risotto
Creamy, cheesy, lemony!

Every week when we pick up our produce at the CSA, we also pick up one of their handy newsletters to read on the way home. It’s only one page, but, it’s packed with information. The front side is often about specific vegetables, what’s happening at the farm, information about how to use this week’s bounty, and other general information. The back has three to five recipes that use vegetables that we’re picking up, and, while we use those recipes only occasionally (mainly because we’re often missing several ingredients), they certainly give us new ideas for future meals.

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Roasted Cauliflower Tacos

cauliflower tacos
Have everyone fill his or her own tacos.

We had these several weeks ago for a quick meal — everything can be made ahead and reheated for dinner, which is what we did — that we decided that we’d make them again, and turn the recipe into a post, so others can try Cauliflower tacos, too. The real key here is seasoning and roasting the cauliflower, which brings out a lot of nutty flavor, turning a somewhat bland vegetable into an outstanding vegetable.

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Beet Agnolotti in a Brown Butter Sauce with Walnuts

Beet Agnolotti in a Brown Butetr sauce
Colorful and flavorful!

This is  the last post about the beet ravioli that morphed into beet greens-filled agnolotti. Let’s bring everything together for the week and make a delicious dinner. To recap, we made up Beet Pasta Dough (Monday’s post), and some Beet Green and Goat Cheese Filling (Tuesday’s post), which we used to make up a batch of Agnolotti (Thursday’s post), and, today we’ll show you how to make a brown butter-beet sauce to tie it all together.

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Shaping Agnolotti

agnolotti
One of the easiest filled pastas.

This week, we have several posts about how to make one particular dish. Today, we’ll shape agnolotti, perhaps the easiest filled pasta shape, from our beet pasta dough, and fill them with beet-green filling, making a beet-iriffic pasta.

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Sharin’ o’ the Green

weekly CSA produce share
It’s all green, probably in honor of St. Patrick.

Ah, to be sure, it looks as if St. Patrick helped select our share this week! Every item was some shade of green. Even after hitting the trading baskets, it was only green. Still, it’s great to get lettuce this late in the season, and we’re sure that it’ll make delicious salads this week. And those peas. Who doesn’t like sugar snap peas?

This week:

  • Cabbage (we think it’s Golden Acre cabbage) — 1 head
  • Sugar snap peas (1 bag)
  • Magenta lettuce (1 head)
  • I’itoi onions (1 bunch)
  • Cilantro (1 bunch) — traded for more I’itois
  • Toscano kale (1 bunch)
  • Radish greens (1 bunch) — traded for more I’itois

Cooking from Scratch