Here’s some straight-up food for your viewing pleasure. July 31: Salad, corn fritters, and smoked salmon we brought back from the “Take Home Fish Company” in Neah Bay, WA. August 15: Buffalo and blue cheese meatballs, roasted okra from the garden (yay!), and potato salad (this is one of my favorite potato salad recipes because, [...]
Archive for the ‘Recipe’ Category
Cornmeal
Posted in Farming/Ranching, Recipe, Sweets, Vegetarian on June 18, 2010 | 1 Comment »
Larry Ressler’s cornmeal. I met Larry over a year ago. He was a new co-op producer—selling eggs and smoking wood—and was visiting co-op pick-up sites to meet his customers. We chatted and he asked what unmet demand there was in the co-op. Besides the typical needs at that time—produce, chicken, and bacon—I mentioned cornmeal. Later [...]
An original.
Posted in Casserole/One Dish, Fat, Recipe on May 4, 2010 | 1 Comment »
I call this an original recipe, but can that really be? I bet this idea is just a combination of information and flavors garnered from hours whiled away reading food blog entries, browsing cookbooks, and listening to podcasts. All the information collects in my head and—every so often—out it comes in the form of a [...]
Winter Veggie Pie
Posted in Casserole/One Dish, Recipe, Vegetarian on February 14, 2010 | 4 Comments »
Golden Celebration Pie of Winter Vegetables It’s easy to celebrate winter when the end is getting near. I guess the grass is always greener on the other side of the equator, but I am so ready for some warmth. And I’m so glad that fantasy of operating at b&b in Alaska never came to fruition. [...]
Eat Your Heart Out
Posted in Experimenting, Meat, Recipe on February 8, 2010 | 6 Comments »
For me, February and hearts go hand in hand: conversation hearts, cardboard heart-shaped boxes filled with cloying mystery chocolates, and teddy bears cradling crushed-velvet hearts. But then my mind turns to actual hearts: the thumping, life-giving kind. Oh, dear. Is this going where I think it’s going? This month’s recipe might be a little off-putting [...]
The Original Jack o’ Lantern Was Creamed
Posted in Experimenting, Recipe, Vegetarian on December 3, 2009 | 2 Comments »
A couple years ago I zealously ordered 5 pounds of turnips through the food co-op. I avoided them so long they eventually became expensive compost fodder. A couple weeks ago, on some unfounded confidence, I decided to make a turnip side dish for our dinner party. Why not experiment at our first-ever dinner party? And, [...]
Sunday Brunch
Posted in Breakfast, Recipe, Vegetarian on July 20, 2009 | 3 Comments »
Zucchini fritters and an array of fruit. I’d say this is my first successful attempt at frying something. I have tried and failed with okra and beet chips. I think the secret is enough oil and a good coating. The oil got too hot toward the end, so that is something to be mindful of [...]
Greens + Polenta
Posted in Recipe, Vegetarian on July 12, 2009 | Leave a Comment »
Mixed Greens Sauté from Simply in Season by Mary Beth Lind and Cathleen Hockman-Wert :: 8 sun-dried tomatoes :: 1/2 c boiling water :: 2 c onion, vertically sliced :: 1 red sweet pepper, cut in strips :: 4 cloves garlic, mined :: 5 c mixed dark greens, torn :: 1 c chicken or veggie [...]
Cornmeal Cobbler
Posted in Bread, Local, Recipe, Sweets on July 5, 2009 | 11 Comments »
Sweet cornbread baked on fruit. Brilliant! If everything goes right, Ressler Farms will sell cornmeal through the Oklahoma Food Co-op. When I met Larry Ressler in February, he asked about unmet demand in the co-op. I immediately thought of cornmeal. Someone used to make it—I can’t remember who—but it’s not available anymore. Well, there’s hull-less [...]
Rendering Chicken Fat
Posted in Back to Basics, Fat, Meat, Recipe on April 27, 2009 | 4 Comments »
According to Fat by Jennifer McLagan, schmaltz morphed in the 1930s from a Yiddish noun meaning “rendered fat” into a description for anything excessively sentimental. Schmaltz usually refers to poultry fat, but in Germany schmaltz usually means pork fat. “Unlike other rendered fats,” McLagan says, “schmaltz is often flavored. Sliced onions are the most popular [...]
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