A little cream goes a long way
Another one of those dishes I improvise from time to time. Apparently lemon and cream are my default seasonings right now. This time it was red cabbage, sliced and cooked till barely tender, with a lemon squeezed over it, salt, pepper, and a splash of cream. It looks like a lot more than that because the cabbage is wettish from cooking and that liquid joined with the cream for a thin thin sauce... the lemon is prominent, tastewise, but why doesn't the cream curdle in these affairs?
I could have made this more complicated with herbs and/or candied orange people and/or dried plum wafer and/or nuts, but I didn't, and it is still food, very nice food.
You know who you are department: since you're thinking seriously about doing a food bloc, if you need a guest contributor who will tell your readers eccentric things to do with vegetables and fruits, I'm yours. (I almost said "I'm your Hobbit," because that is what friends and family call me when they see me making little concoctions with, say, beets and rosemary, or wild plums and rhubarb, or whatever demands attention at the moment). I'm not that good at pies and roasts, and yesterday my pizza stuck to the brown paper I put down to keep it from sticking to the pan because apparently my intelligence is limited in scope, but if you need a kohlrabi enthusiast...
I could have made this more complicated with herbs and/or candied orange people and/or dried plum wafer and/or nuts, but I didn't, and it is still food, very nice food.
You know who you are department: since you're thinking seriously about doing a food bloc, if you need a guest contributor who will tell your readers eccentric things to do with vegetables and fruits, I'm yours. (I almost said "I'm your Hobbit," because that is what friends and family call me when they see me making little concoctions with, say, beets and rosemary, or wild plums and rhubarb, or whatever demands attention at the moment). I'm not that good at pies and roasts, and yesterday my pizza stuck to the brown paper I put down to keep it from sticking to the pan because apparently my intelligence is limited in scope, but if you need a kohlrabi enthusiast...