The heavy mallet mon mari uses for pounding reluctant floorboards into place is back in my kitchen.
It’s winter squash season again.
My heavy cleaver is perfect for cutting the squashes in half but, sometimes, it needs a little help. Rather than damage my cleaver – or my hand, I use the rubber mallet.
It was actually mon mari who … Continue reading.....
Ready for the July edition of the Secret Recipe Club?
This month I explored Mother Would Know.
Indeed…. she would. But that’s another subject entirely.
Laura, the author of Mother Would Know is both a mother dispensing culinary advice and a daughter requesting culinary advice.
The name fits, doesn’t it?
She has so many delicious-sounding (and looking) recipes … Continue reading.....
Apparently, I’m slowing down.
Well, at least when it comes to cooking.
These vegetables take 1 1/2 hours in a 400F (200C) oven – which is a long time for me. Usually, my veggies are done in a half hour or less.
These vegetables were worth every minute.
I made them for my dinner party last weekend – and they … Continue reading.....
Gratins have gotten a bit of a bad reputation in the US.
This could be because they usually are drowned in heavy cream, have lots of butter and way too much cheese.
Not that there’s anything wrong with that – if you can limit your serving size to a teaspoon and don’t want to taste the vegetables.
We prefer a … Continue reading.....
I’m trying to post more vegetable recipes.
It’s not that we don’t eat our vegetables…. We do.
We eat lots and lots of vegetables.
They just don’t seem very interesting on their own.
When I was a child the only fresh vegetables we had were green beans, sweet corn and peas in summer; carrots rutabagas the rest of the year.… Continue reading.....
Simple is best
Sometimes, we just need to forget about the cheese and bacon and onions and cream and, yes, even the herbs.
This is a simple dish, just butter, cauliflower, salt and pepper….
I used butter instead of my usual olive oil because it browns, adding a nutty flavor to the cauliflower.
And I wanted the taste of butter.… Continue reading.....
After almost 5 months of winter squashes it’s a treat to have other vegetables.
Any and all other vegetables, but I particularly like those from the cabbage family..
Adding bacon just makes it better.
This isn’t a pretty, bright green broccoli but it’s a very tasty broccoli – even for broccoli haters.
The bacon and vinegar come from my German … Continue reading.....
Finally, the last bit of the last butternut squash of last season.
As much as I love butternut squash, and all winter squash, I am heartily glad to see the last of them until next fall.
One can have too much of a good thing.
Most of my squashes were enough for three or four meals, some of the bigger … Continue reading.....