This week, we picked up a couple of boxes of raspberries during shopping and we also picked up, from the public library, the book Cookie Love, by Mindy Segal and Kate Leahy. The two were completely unrelated, but, as you can guess, it turns out that one influenced the other. While we were looking through the book and examining the “basics section” near the back — we often find the best recipes in that section; we think that’s because these are the workhorse recipes, the ones that are used each and every day, in a whole variety of other recipes, so they have to be perfect — we found one for raspberry jam that piqued our interest.
Yes, right there in the center, tomatoes! The first of the season. We’re so lucky, because our farmer knows that tomatoes are the one produce item that you just cannot buy in the store and have it taste good, so he grows tomatoes by the acre. All different varieties. One year we went up for the annual open house in June, and farmer Frank explained that he called “Tomato Bob” and had him send something like 20 of each variety of tomato available. There were over 200 varieties. Yes, each different. Some purple, some black, some green, some tiny, some pleated, well, you get the idea. Far more than you could possibly have at a supermarket.
So, in our share, we received:
- Green garlic (traded for more artichokes)
- Artichokes (4)
- New red potatoes (10)
- Red Russian kale (1 bunch)
- Broccoli (1 head)
- Cauliflower (1 head)
- Spring red onion (1)
- Tomatoes on the vine (1 basket)
We often have recipes that use just an egg yolk or two, and, usually, we just use the egg white to make up a quick batch of pasta dough. And, since you can use an extra yolk for pasta dough, too, that’s our go-to method of using any parts of an egg that are left over. Sometimes we don’t want pasta dough, or perhaps we’ve just made ice cream, leaving eight or so egg whites — what then? Well, it turns out that egg whites freeze perfectly. We have several small Tupperware containers that will hold single (or two small) egg whites. Then into the freezer with ’em. Of course, that still doesn’t help in using them up, it just puts it off for a while.
As was Saturday’s post, this recipe is a 100% scratchin’ original, but it was inspired by the same restaurant where we ate dinner last week. Now, we don’t want you to think that this brand-new restaurant had great food — the food was okay, and some of it could have been a lot better with just a bit more effort; in that respect this particular place was like almost every other restaurant — but it has just opened and we think that they deserve a proper chance to work out any problems and get the kitchen up to speed. Since we’ll talk a bit about what we didn’t like with their version of a kale salad, it wouldn’t be fair to let you know where we ate dinner. Continue reading “Kale and Wild Rice Salad”
We originally were going to post these mushrooms as just a part of a larger dish, but they turned out so well and seemed so versatile and tasty that they really deserve their own short post. Now, we’ve read about pickled mushrooms in various cookbooks, but never really thought about making them. And, of course we’ve seen and had marinated mushrooms in the past, but these are a bit different. So, we won’t give credit to any particular book, but, instead, Continue reading “Quick-Pickled Shiitake Mushrooms”
It’s been a while since we had a soufflé; we guess that we just don’t think of making a soufflé when we decide what to have as a main for lunch or dinner. It’s not because they’re difficult, although they do have the reputation of being so; we just forget how good they are. So, we decided on a soufflé for lunch, but what kind?
Being a regular reader, you know that we’ve tried to incorporate more whole grains into our diet. Then, the other week, we were reading a book about whole grains (we’re pretty sure it was Lentil Underground, by Liz Carlisle) and really got enthused about the idea of whole grains and how much they can change the flavor of your baking. We were so excited it was time to hit the Internet.