This is a great way to use up the leftover parts of onions and leeks – and the bonus is that this powder is a great seasoning to have on hand. It makes a bright green powder that adds good specks of color to food, too. The author suggests mixing it into compound butters and […]
This is a great side dish, but I like to make it with tofu to make it a one-dish meal. Warm, caramelized and savory meal; good for cold fall or winter nights.
Thanks to the folks at Bar Tartine, in San Francisco, I had to try making black garlic. Black garlic, according to Nicolaus & Cortney, is black as tar and has lost all of the sharpness and has a molasses-like sweetness and a slight anise aroma. They also use black garlic dried, in a powder form, to […]
I was looking for a way to cook some of these huge winter squash that I’ve been growing – without having to use a hatchet to cut them open – and found these recipes. thekitchn.com’s method of roasting a whole winter squash for 20 minutes, then cutting into it to scrape the seeds worked fabulously! […]
Garlic confit makes the creamiest, silkiest form of roasted garlic. It’s a bit fancier for plating, than having a big head of roasted garlic that you fork the roasted cloves out of; and it’s a bit easier for larger quantities. It takes a bit more time, since you have to get out the pressure cooker […]
This Chile Verde recipe was adapted from a recipe for simmering pork in this yummilicious sauce – so yummilicious that I thought it deserved to go on other things! Try it in beans, for a vegetarian bean to go on tortillas, or add chicken.
Roasted Tomatoes = YUM!! These are great to have frozen, available at a whim: defrosted and broiled with cheese on baguettes or served on top of chicken breasts with mozzarella…or sliced and added to pasta. Many options here. Or soup! Roasted Tomato Soup is yummier than regular old tomato soup.