Spinach Balls
A crowd-pleaser from my childhood: baked balls of stuffing mixed with onion, spinach and melty cheese.
Monthly Archives: August 2010
Get Out Your Shaking Stick
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
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
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
Chard stems and okra pickled in vinegar are my contributions for this week's Preserve the Bounty challenge.
Anglo-Indian Leftovers
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…
Taking the Cure
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
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
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…
Check That One Off the List
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.
Kale Slaw
Spins on two Italian-American chicken classics---slow-braised cacciatore and breaded chicken parm---with a side of raw kale slaw with apples and sunflower seeds in a sweet, tangy dressing.
Compounding Assets
In the second week of the Preserve the Bounty Challenge, we preserved fruits and vegetables in fat and oil. My approach was three flavorful compound butters: basil, peach-praline, and tomato-garlic.
Dilly Dally
My first batch of cucumber pickles, lacto-fermented with fresh garlic and dill.
Bagel Kisses
Expanding my sourdough repertoire to bagels, made with all-purpose flour fortified with vital wheat gluten.
Child’s Play, or Spinning for Noodle-Lovers
An easy weeknight meal of cold noodle salad with peanut sauce and leftover chicken turns into a hand-pulled noodle-making production---how does this always happen to me?
Peach Butter Barbecue Chicken
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
Now That’s Peachy (and Buttery)
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…
Vegetable Alchemy
My very first attempt to lacto-ferment cabbage into sauerkraut, as part of the Preserve the Bounty challenge.
Pick a Peck of Peaches
A homey double-crusted cobbler made with peaches I picked myself, this recipe is very different from the biscuit-topped variety I was more familiar with.
Yogurt Chocolate Chip Cookies
Next time you're out of eggs and feel like baking, whip up a batch of these soft chocolate chip cookies. You can even snack on the dough with no worries!