Ah, who doesn’t love biscuits? We surely do, but we don’t make them all that often. Why? After all, they’re a quick bread; that means we can have the biscuits ready to put into the oven by the time the oven has finished preheating. After that, it’s just 15 minutes until you have fresh, light, flaky biscuits. This week, with the huge bunch of dill we have on hand, we’ll show you how to make the best herb-biscuits around. We’ll use dill, but any tender herb can be used in its place.
We make corn bread about once a month, and we just recently learned a technique that’s supposed to make corn bread, nearly any corn bread, better. We knew we had to test it out in our own Scratchin’ It Test Kitchen and have it reviewed by our crack staff in the cornbread division.
During the CSA’s winter hiatus, we spent part of the time perusing cookbooks from the public library. And, since we know that we’ll get lots of greens during the winter months, we tried, at least a bit, to look for recipes that sounded good and used a bunch of greens. This one stood out. After all, who ever heard of pickled raisins? Continue reading “Swiss Chard with Pickled Raisins and Pistachios”
We thought we’d make something a little different with some of the okra we picked up last week at the CSA. Not that we’re giving up on our favorite way of having okra — fried. But, just something that might be a bit simpler to whip up at a moment’s notice. We did a quick check on the Internet, and hit upon the idea of oven-roasted okra. Well, we know how to make Oven Roasted Fries, and those are really good, so let’s try oven-roasted okra!
This past Sunday, we had a new — to us — version of risotto that involved fresh lemon juice (you’ll read about that in tomorrow’s post) and we needed a side to go along with it. Preferably a really simple side, since we would be spending a lot of time stirring and cooking the risotto. As it turned out, Green Beans Amandine fit the bill perfectly. Easy and tasty, plus it also uses just a touch of lemon, which would help tie everything together.
Here’s something that we bet you haven’t noticed before. If you go to the store to buy creamed corn, you really can’t buy any. Sure, you can buy cans of cream style corn, but not creamed corn. Why, you may ask? We’re here to tell you: because that would require cream, which is more expensive than starch and water. Fortunately, making creamed corn is nearly as easy as cooking plain corn, and the following recipe makes fantastic creamed corn. Far, far better than cream style corn that comes in a can.
As followers know, we had mushroom risotto left over from dinner and had decided to make up a batch of risotto stuffed ravioli. Why not? Cold risotto has the right consistency for a filling, and, although we’d never had it before, we thought it might be good. And, since we were trying something new, we went all the way. We did up whole wheat pasta for the ravioli, and we decided to go with fried ravioli instead of the more traditional boiled & sauced pasta dishes.