Spinach Balls
Julie | August 31, 2010
A crowd-pleaser from my childhood: baked balls of stuffing mixed with onion, spinach and melty cheese.
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Get Out Your Shaking Stick
Julie | August 30, 2010
A beautiful bevy of breakfast muffins, from beet-chocolate chip to nibby raspberry to sourdough apple, with a few egg-free, veganizable offerings thrown in for good measure.
Eggplant Encounters
Julie | August 29, 2010
Garlicky baby eggplants steamed and stir-fried with intense Chinese flavors for a meal that increased my confidence in my ability to eat eggplant.
Baked Alaska
Julie | August 27, 2010
The August 2010 Daring Bakers challenge was brown butter pound cake combined with homemade ice cream into baked Alaska and ice cream petit fours.
In a Pickle
Julie | August 23, 2010
Chard stems and okra pickled in vinegar are my contributions for this week’s Preserve the Bounty challenge.
Anglo-Indian Leftovers
Julie | August 22, 2010
Leftover milk-braised chicken and rice makes an easy transition to chicken biryani, accompanied by a sauté of onions and baby okra. This is a pretty fussy-friendly main dish, though the side of okra might give some pause.
Taking the Cure
Julie | August 21, 2010
Home-cured salmon isn’t nearly as scary or complicated as I thought it would be! We loved this gravlax with scrambled eggs, in corn soup with okra croutons, and straight off the board.
Every Part of the Buffalo
Julie | August 20, 2010
An experiment in using every part of a pile of tomatoes: tomato paste and lacto-fermented ketchup from the pulp, tomato powder from the skins, and seeds harvested for next year’s garden.
Conundrum
Julie | August 19, 2010
An oddity of a meal—whole chicken braised in milk with lemon zest, sage and cinnamon, with rice to absorb the curdled sauce. It may not sound appetizing, but the flavor and tenderness of the meat make it worth trying (and trying again!).
Check That One Off the List
Julie | August 18, 2010
Barbecue beef sandwiches with my homemade sauce and sandwich rolls, and coleslaw with a dressing made from homemade mayonnaise and yogurt—self-sufficiency can be a beautiful thing.
