I'm so glad you included Mary Coyle. This was the place to go after school recitals, performances, or really just about any event that could give you an excuse to eat ice cream.
Sonoran Seasoning from the Santa Cruz Chile Store!
A batch of salted caramel candy!
I'm a fan of vegetables for breakfast, sauteed greens, sliced tomatoes, roasted beets, leftover green salad from the night before. Kenji, it's a great way to get more vegetables into your diet. LOVE nopales for breakfast, sauteed with other veggies or by themselves--they are made to go with scrambled eggs. Here in the southwest savory pinto beans are routinely offered as a breakfast side, as an alternative to potatoes, and all flavors of salsa go with eggs.
Generally I take the split it evenly approach, but after dining with my neighbor (family of 6, all grown children) and my family of 3 (also all grown) and having him suggest we just divide the bill, that just didn't seem fair. It wasn't that expensive a meal, but I won't do it again.
sliced in half with a vinaigrette dressing in the hole made by removing the pit
I think things like pulled port, braised poultry, pasta, and vegetables
I am so sorry for your loss. He was a compact little bundle of joy. When I first saw the title, I couldn't believe it, then when I read that he had died rather than that (for example) you had to give him away or find him another home--well, it's been with me all morning.
I have belonged to a CSA for five years. I wanted to cut back on the amount of time I devoted to growing my own food (to spend more time with my teenage sons at their games, etc.) but didn't want to compromise on the freshness or the organic quality. I live in Southern Arizona with a year-round CSA that each week gives me eight types of vegetables, fruits, grains (wheat and oats), nuts and beans. The size of the shares varies with the season, but are usually quite generous. Our farmer likes to experiment and has fields in different climate zones, so there is actually a lot of variety. It is $20 a week and I live alone now, but I eat most meals homecooked with lots of vegetarian options and bring my lunch almost every day, so little goes to waste. It's definitely a commitment to cook what is in the box (as it is when you grow a garden and the zucchini does well but the tomatoes don't), but I enjoy the creative challenge. I really like that my dollars go right to the farmer, not to the marketeers, truckers, etc. It's also very fresh as it is picked in the morning and delivered by 2:00 p.m. to the pickup site.
I found that my friend really appreciated the vegetable custards I made for her. Like quiche, they rely on eggs for protein but can be flavored with seasonal vegetables like asparagus which helps provide variety. Part of what sucks is that there are so few foods you can keep down, you get sick of them! There are some good quick recipes for the custards in The Microwave Gourmet by Barbara Kafka. My friend also loved miso soup with tofu and seaweed.
Good luck, there are a lot of people rooting for you!
Chicken and green chili casserole with tomatillo salsa
The ingredient list calls for twelve eggs, yet step #3 states to mash 8 of the egg yolks. What happened to the other four?
Alton Brown's method of butterflying it, then letting it dry in the refrigerator for a few days before roasting.
Salmon medallions from Barbara Kafka's Microwave Gourmet: with onions and mushrooms and spinach too if you like. Ready in ten minutes!
Roasted squash and chicken soup (from Dinner Tonight last week), and a green salad with lettuce, radishes, roasted red peppers, and cucumbers.
They are easy to find at a second hand store--paid $5 for mine.
I love to make jams and jellies, but my most favorite way to preserve is to ferment pickles. There is a special flavor from the fermenting over a week's time or so that you just don't get otherwise.
Actually the lyric is "everything looks better in black and white". From Kodachrome.
Just have to say--Congratulations on the article in Cooking Light! Your recipe is the cover recipe! I can't wait to make those burgers!
Jalapeno peppers, chopped
Eating with a CSA share is a lot like eating from a garden. When tomatoes are ripe, tomatoes are on the menu. When it is zucchini season, keep on shredding them for zucchini muffins. I love my CSA and the beautiful organic produce I get, and rarely have trouble using it all, maybe because I eat ten servings of fruits and vegetables each day. Lots of greens? cook them down for a spanakopita. Too many beets? Make a quick refrigerator pickle. I get tons of melon, which I cube and freeze for smoothies in the fall, winter and spring. Our CSA farmer likes to experiment, so we get fruits, grains and nuts along with our vegetables. I agree that eating local and seasonal is worth it.
I have been a single parent for more than ten years, with two perpetually hungry boys under my roof. Fortunately they are adventurous eaters, albeit with food preferences. My father counts on four or five meals from me each week as he has macular degeneration and it's hard for him to cook or read nutrition information in the store.
I also love to cook, and dinner is so important for family time. I echo what others have said about planning, cooking for the freezer, keeping a stocked pantry, and planning the use of leftovers. I'd also add that I belong to a Community Sustainable Agriculture program and that this puts a weekly ZIP into my cooking. Three purple kohlrabi, broccoli, snow peas, oranges, spinach, purple carrots, turnips and dill will really get you thinking about mixing it up and cooking from ingredients.
A typical set of meals for two weeks: Shrimp and spring vegetable risotto, Hot and Sour Soup with homemade Shrimp Egg Rolls, chicken parmesan, linguine with clam sauce, Lentil soup with turkey sausage (crockpot), quiche, grilled salmon with brown rice and spinach, Easter ham with roasted veggies, miso noodle soup, lasagne, roasted chicken breast with capers (from this website), shrimp stirfried with Asian vegetables, homemade pizza (with leftover roasted veggies from Easter), Lamb Kebobs,
Each week I make a list of what I have in the fridge and freezer, what I am going to get at the CSA, and then I plan my dinners. I don't buy until after the CSA pickup so that I can get the sour apple needed for Kohlrabi Slaw.
One other thing I did was make a "master list" of menus of dinners I like to make. I color coded them by the type of protein they contained (with the exception of ham, nobody much likes pork at our house, one son does not like beef, my dad is allergic to chicken, etc.) and ended up with a list of over 50 meals. So if I need inspiration, I go back to this list and remember the great recipe from Microwave Gourmet (god bless Barbara Kafka) for salmon medallions in the microwave. It really didn't take much time and has proven to be a good investment when I'm out of ideas.
Hi, I guess I don't understand all the contempt (I don't watch Bourdain). To what is he comparing these food tv hosts? Not everyone who watches food TV wants to be a gourmet cook. Many people just want to put a meal on the table that is affordable, healthy and good.
I do enoy Ina but her recipes are so unhealthy they are not practical for everyday life, but must be saved for special occasions when I don't mind the butter and crean.
While I enjoy the gourmet recipe and am an accomplished home cook, I really don't get the snobbishness associated with FN people who want to encourage ordinary people to cook more.
I am glad you have found this pie nirvana. Please get a clue: New York is not the world! I live in Southern Arizona and I'm just not interested in this stuff. Tell me how to Make this pie, I don't need an extension of the NYT food review.