Monday, November 1, 2010
Sunday, October 24, 2010
Saturday, October 16, 2010
Saturday, September 25, 2010
Saturday, September 4, 2010
Wednesday, August 18, 2010
At home more than dozen tomatoes dangled off the Topsy Turvy, ready for picking. Whatever recipe I would make had to include those. That's why this simple fresh corn salad recipe was simple and perfect.
Fresh Corn Salad (adapted from Cora's recipe at The Tasty Kitchen)
Monday, August 9, 2010
In all my years of making zucchini, I have never peeled lengthwise with a vegetable peeler. I have always either grated or sliced into thin discs or half moons. But I found this method showcases the color, and the mint brought out a nice, subtle flavor.
Sunday, August 8, 2010
What is the 1-2 Challenge?
It's simple: 1 ingredient, 2 ways.
This is a personal challenge that I have created to get myself to the farmer's market on a regular basis and back in my kitchen making food with locally grown produce. I will feature one item from the farmer's market each week and make two recipes out of it.
That doesn't sound very hard. Why are you doing this?
After two years of subscribing to a CSA, I decided not to sign up for one this summer expecting to buy most of my produce at local farmer's markets. But without the bi-weekly ritual of picking up my box of produce and deciding what to make or risk food rotting before my eyes, my plan hasn't gone as well as hoped. My excuses are just that: the heat, wedding planning, some late nights at work, and a little laziness to boot. Like many of you out there probably experience too, life gets in the way of cooking sometimes.
Plus, there is only so much I can say about my Topsy Turvy tomato plant, which I have posted about half a dozen times this summer.
It's doing well. The end.
Are you only going to buy one thing at the farmer's market each week?
No way, and I might incorporate other farmer's market items in the recipes too. But for now, I am only going to commit to blogging about one ingredient a week.
If I find that I am more than up to the challenge, I might adjust the formula to 1-3, 2-2, or 2-3. Really, the possibilities are endless.
How will I know if you follow through?
Check my progress right here or follow me on Twitter @woodentableblog!
Are the white peaches pictured above your first ingredient?
I bought these peaches at the farmer's market yesterday, and they are sweet and mild. I loved their fuzzy texture, and the small donut shape makes eating a cinch. I can actually bite into them without peach juice dribbling down my chin. I wanted to give a shout out with a photo, but I selected a different item to feature this week, and my kitchen is a lovely mess from cooking today!
So check back Wednesday to find out what it is and what I made.
Tuesday, August 3, 2010
Sunday, July 4, 2010
Sage came next. One of my favorite recipes to make is pasta with butternut squash and sage. Since this is more of a fall dish, I was interested to see what summer recipes I could pull off with it.
Saturday, July 3, 2010
Saturday, June 5, 2010
Sunday, May 30, 2010
Saturday, May 29, 2010
Thursday, April 29, 2010
Sunday, April 11, 2010
Wednesday, March 31, 2010
Monday, March 29, 2010
Wednesday, March 24, 2010
And drank some of this.
Friday, March 19, 2010
Pea and Mint Soup (adapted from Waitrose.com)
Knob of butter
1 tbsp olive oil
4 cups water
2 cups split peas (next time, I'm going to try fresh or frozen)
Salt and freshly ground pepper
A bunch of mint, leaves only, roughly chopped
4 tbsp low-fat yogurt, to serve
Melt the butter with the oil in a large saucepan over a medium heat. Add the onion, season with salt and pepper, cover and sweat very gently for 15 minutes or until completely soft.
Add the stock and bring to a gentle simmer, then add the peas and simmer for 10 minutes until the peas are soft. (*Since we used dry split peas, we let them simmer for about 25 minutes until soft.) Remove from the heat, add the chopped mint, and purée. Push through a sieve if you want a very smooth finish. Taste and adjust the seasoning. Serve in small bowls, hot or chilled, garnished with a swirl of cream or yogurt, a sprig of mint and lots of black pepper. Serve with pumpernickel bread.