Outshone Again
Julie | September 7, 2010
A short discussion of farmer’s market meat options and how it led to a meal of braised oxtail ragu, homemade gnocchi, and more importantly, some sublime roasted dragon beans.
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No-Labor Day
Julie | September 6, 2010
All sorts of homemade fixings to pair up with hamburgers, from fries to coleslaw to onion rings, and even microwave potato chips!
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.
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.
Now That’s Peachy (and Buttery)
Julie | August 11, 2010
Making “butter” is a great way to use up overly ripe fruit like my local peaches, and couldn’t be easier with the help of a crockpot. With that sweet-tart flavor, it has a million applications too, from glazing meat and fish to baking. A recipe for glazed salmon with curry is included.
Almond Addiction
Julie | July 26, 2010
Addictively sweet and spicy gingered almonds add crunch to silky-smooth honey-almond ice cream, and make a fantastic topping for salads to boot.
Peas and Carrots
Julie | July 20, 2010
Your standard peas and carrots are transformed into basil-scented pillowy pea gnocchi garnished with crispy shoestring carrots.
Midsummer Feast
Julie | July 7, 2010
A simple roast of beef with sides of summery vegetables and pesto-infused mashers, remixed into roast beef sandwiches on soft, homemade potato rolls.
Leaving the House of Orange
Julie | June 29, 2010
A democratic, if not Protestant, quinoa pilaf incorporates purple carrots, turnip, leftover chicken, and fresh arugula, with a garnish of crispy kale chips.
Cuban Pork and Beans
Julie | June 12, 2010
Cuban-influenced braised pork combines with black beans in this flavorful, but not spicy, chili. I served it over rice, with super-simple baked corn chips for crunch.
