Artichoke Risotto
In Chez Panisse Cooking, Paul Bertolli prepares artichokes by boiling them whole, then separating the hearts from the leaves. He-or, more likely, a sous chef–then scrapes the “meat” from each individual artichoke leaf, mixing it with chopped shallot, garlic, lemon juice, and olive oil. The resulting artichoke mush may…
Warm Farro Salad
Today’s post, as the world burns, is about warm farro salad. Farro, otherwise known as emmer wheat, has yet to experience the ruinous fame that has struck tahini, quinoa, and miso. Instead of picturing ruinous fame, I give you this funnel on my kitchen windowsill. By “ruinous fame,” think foodie…
Hot Sauce at Home (Fake Sriracha)
The world divides into two kinds of people: those who must have Huy Fong Sriracha Sauce with every meal, and those who think people like us are lunatics . Well, pity us Sriracha lovers, for the rooster has fled the coop. And nobody knows when the bird will return. More…
Repairing a Ruined Recipe
Today’s post is less about “recipes” than it is about thinking creatively. More succinctly, it is how I turned one awful dish into two good ones, and saved the world. Well, maybe not that last bit. I am not the type who recycles leftovers into new dishes. As far as…
Cheese Straws
Some readers may feel cheese straws are right up there with gelatin molds involving mayonnaise. Stay with me, for the cheese straw has possibilities beyond the dinner-party-appetizer-with-drinks. I mean, seriously, do you ever hear me discussing my dinner party plans? Right. So hang in there. Cheese straws do necessitate turning…
Beef Stew for a Rainy Day
The soaring cost of living has not escaped me, here or in real life. So it’s with some hesitancy that I offer beef stew, as even tougher cuts of beef meant for the stewpot have become costly. I do have a reason for making this, though: I bought the roast…
Cauliflower Cheese
Cauliflower cheese is what the English call a faff. It is not difficult to prepare, but it takes a little time and dirties a few pots and pans. Just what you want to hear after the holidays, right? Leftover from last post. I could say pseudo-meaningful things about life choices…
Pork Chops with Mustard Sauce
Also known as Cote de Porc a la Charcutiere. (The ability to add accent marks appears to have vanished.) Do know this recipe is French, and comes from the late Anthony Bourdain’s Le Halles Cookbook. Pork Chops with Mustard Sauce is all about the sauce, which is made from butter,…
Omelet with Chinese pickled vegetable
Soaring fuel prices are forcing many people, myself included, to reconsider everything we were taught about “good cooking.” Especially now, when we would normally be starting to prepare stews, bone-in roasts, and soups, dishes demanding hours of slow cooking. Gourds. Official harbinger of Fall. Well, these and pumpkin-spiced coffee drinks,…
Cheap Steak (flap steak in a Port Marinade)
“Cheap” is a relative term, of course. At a time when the cost of living is soaring, and the price of food along with it, steak isn’t featuring in many diets. While porterhouse and prime rib are off the menu for the forseeable future, flap steak, a cut resembling skirt…