We've been making a lot of this lately.
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And with apologies to mathhobbit for stealing her "things I make with the farmshare" title.

We had a mess of turnips and beets with their greens. What to do with all that ere it goes all wilty? Why, make a pilaf with the quinoa that desireearmfeldt bought! It turns out quinoa makes a fantastic pilaf, and you can cook it up in a rice cooker. This is great, because I ( Read more... )

Yes, it's cooking time again. Today I made a particularly successful... ( Fettucine with mushrooms and shallots. )

Two recent recipe successes indicate (in part) the benefits of injecting a bit of umame goodness into western cooking ( Read more... )

( Krentebrood )

Updated with pictures!Today was the latest edition of the Iron Chef contest at work. The basic format is this: two lists of ingredients are nominated, roughly savory and sweet. At 4PM the day before they are fed into a goofy Java program. Everyone gets together in a conference room, and the program is run, gradually crossing out ingredients from ( Read more... )

Round about June I posted a successful pasta sauce in which I oven-braised fennel with red wine and herbs, roasting garlic and sausage above. This gave a much better fennel flavor than cooking it in the sauce or sauteing seems to yield ( Read more... )

Farm share season started this week! Huzzah! Of course, June is the Month of a thousand lettuces. I was never a big salad fan before we started doing farm share. I've mostly made my peace with it.

Ubiquitous in southern France is the salad with chevré toasts and lardons. Here's one version of our take on it.

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Brining (especially of pork chops) has become very fashionable these days. McGee assures us that this is because our meat is leaner than it used to be, and this helps to compensate. He also gives the proportions of salt for getting different levels of softening ( Read more... )

Particularly successful pasta sauce today. Slow-cooking is always best, but this time I made the sauce in two parts to attempt to match the cooking technique to the ingredient. Mostly, I didn't want to slow-cook the fennel bulb in the tomato sauce, as it doesn't taste of anything if you do that. So I oven-braised it instead.

( Recipe )