Pickling’s a great way to prepare vegetables for a cold meal or snack. This is the fast and easy method that takes less than an hour and will give you something that will keep in the fridge for weeks. It’s perfect for anyone who wants to take some time on the weekend to cook for the coming week.
Pasta’s an excellent way to have a nice dinner in the middle of the week, and what makes it really special is a fresh red sauce. This sauce is versatile, fast and allows for a glass of wine. Happiness all around.
Basic Pasta Sauce (4 Servings)
An 80s trend with staying power, gazpacho’s quick, easy and comforting. In the positive column it’s versatile. It can be strained and served as a drink, paired with a salad for a meal, or served as a quick snack. On the negative side it’s associated with brunch.
Oyster mushrooms… beautiful, delicious, and possessing a hipster pretension that’s off the charts. When I saw them at the farmers market I had to have them.
But back to the pork. These mushrooms have a deep, round and light taste. Pork stew’s perfect for maximizing their goodness. The stew itself is simple and comforting, like a big hug, and the additional splash of acid from fresh lime gives it that extra push.
Some folks think of a cold remedy when they hear ‘home cure.’ Not me. I think of bacon, and there’s no better way to get some of the gateway meat than to make it yourself. To top it off, this is a case where homemade costs less than store bought. It’s easy, cheap and much better than anything off the shelf.
The only hard part is getting the two main ingredients: pork belly and curing salt. If you’re in DC, pork belly is sold at the Eastern Market, and the current price is $4.35 a pound*, and curing salt can be ordered from Amazon**.
I grew up in New Mexico and now live in Washington, DC. How is this relevant? In New Mexico we know chile but in DC we know pork. And pork is the only thing that can go in a green chile stew. This dish itself is really easy. And, like most stews, it can be elevated to a new level by serving with a poached egg.
I recently went to a cookout where some of the folks were vegetarian. I’ve been playing with meat substitutes for a while, so I volunteered for veggie burgers.
A difference between this and most recipes is that many meat substitutes use beans as a main protein. But I’m a fan of eggplant, so I chose to use this instead. It’s not a common approach, but it worked remarkable well.
Yesterday I experienced an unnatural urge to exercise. But, before risking serious injury by going to the gym, salvation came in the form of fettuccini.
Pasta is deceptively easy to make. It uses flour but, unlike baking, it’s wonderfully imprecise. It’s also very relaxing, taking about half an hour to knead and then roll out the dough. Kneading and rolling count as exercise too, right? Continue reading
This is a real in-the-moment kind of dish. It’s made fast, with heat and timing, and get’s your mind off whatever happened during the no-good-very-rotten very bad day that you may have had. The trick’s to have all of your ingredients prepped in small bowls within easy reach so that you can cycle everything into the pan.
If you haven’t made this before it can be a bit stressful on the first few tries. But once you learn the rhythm it’ll be like riding a bike – smooth, comforting and relaxing. And you’ll never forget.
It’s also a technique that allows you to play with different flavors, like bacon or pancetta, and come up with completely different tastes. Or, in this case, using truffle instead of mushroom. The truffle was a gift from some dear friends in Italy, and not something I normally keep around. But, boy, was it fun to use.
Cooking’s often like life. The highs are high and moments of regret can have a sour taste. But sometimes these can be turned around. Take, for instance, the regret of getting a dozen ears of corn because they were on sale. So what if I spent less than if I’d bought six? There’s still a boat load of starchy kernels slowly decaying on the counter.
This means it’s time for a repeat post on vegetables and salad dressing. Billed as a fancy salad or condiment, veggie vinaigrette’s nothing more than a way to resurrect expiring produce (look in the bottom of your crisper lately?).