Browsing All posts tagged under »recipe«

Pub Gougères with Anchovy and Cayenne

July 8, 2012

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Add a notch to the spatula. Our recipe for “Pub Gougères with Anchovy and Cayenne” has been selected as a community pick on Food52 as part of their “meat as a flavoring” contest. Anchovies give this riff on traditional cheese gougères a bistro-pub feel and a bold taste. Salty, spicy and savory, these are best […]

Now Entering District 12

April 11, 2012

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Like many people, I’ve just cottoned on to the greatness of The Hunger Games. It is a world where districts are dominated by their isolation from one another, where the only information that passes is what can be gleaned from the censored broadcasts of the games. This rolls two forms of oppression into one, combining […]

Pickled Peppers

February 12, 2012

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We’re just now cracking open our go at these pickled peppers.  Luckily, we actually wrote down where we got the recipe ’cause these are fantastic.  They’ve got just the right balance of heat, garlic, and savory.  We played around with pepper types and spices in ours.  So far, all the variations are great – from […]

Use those Veg! Summer Sautéed Ratatouille with Lemon-Mint Dressing

August 8, 2011

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We made this quick, summer sautéed ratatouille in a wok to quickly cook the vegetables to crisp-tender.  You won’t need the heat at full-wok levels, especially if you’re using olive oil (the smoking point is much lower for olive oils).  But, using the wok is nice for a quick summer lunch since the pan transfers […]

Adventures in Marinading, part II: Tunisian Lamb Braise, with Eggplant and Bulgur

August 5, 2011

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Part I‘s milk-marinaded chicken was a succulent, tender grilled success.  So, while we’re on a roll with this, we’re trying an overnight, milk-marinaded lamb.  We’re planning to use a stew cut (1 inch cubes, from the shoulder).  In the past, we’ve found this cut can be a little tough, so we have big hopes that […]

Simple, Spring Chicken – Glorious!

May 4, 2011

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Oh man. This is good. Seriously top ten. Go with the freshest chicken and greens you can. The rest is magic. Simple suppers, moosewood style, is probably where cooking started for us a few years back.  So, there’s a special place in my heart for that really simple, really tasty, quick fix.  This takes a […]

Sputnik: Or How I Learned to Stop Worrying and Love the Bulb

April 10, 2011

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Seed Savers has been our go-to seed buying option recently, but I’ve just come across and am totally curious about the Hudson Valley Seed Library because a) library!? and b) their frameable, local-artist-designed seed packs remind me a whole lot of Dixit, also a new favorite thing. I’m glad to see they’re working so hard […]