Wednesday, September 29, 2010
The cilantro, peppers and onions were the base of this salsa.
Finely chop one torpedo onion, one of those long curvaceous peppers, and a bunch (or less, as you like) of cilantro. Add chopped tomatoes- I used little cherry tomatoes, which have exploded since receiving them as a little plant in my first share. Salt, dried red chili flakes (or any other chilies), and Voila!
Of course this recipe can vary thousands of times, but this is a simple, fresh satisfying version.
Tuesday, August 31, 2010
It's too bad it loses its fresh bright green color upon cooking, but it always imparts a wonderful lemony freshness
Sautee until soft: one lovely thinly sliced red onion with 3 cloves of chopped garlic with a generous pinch of salt & a grind of pepper (I use a mix of Szechuan & green)
Add 3 potatoes, coarsely chopped (peeled if you like) & 2 chopped carrots
Add plenty of water, a dash of molasses, a splash of soy sauce, 2 bay leaves, and a heel of your favorite cheese, if you wish
When potatoes soften a bit, add the whole bunch of kale, chopped, large stems removed, and 1/4 bunch of sorrel, some fresh basil & parsley leaves
Simmer til everything is tender, adjust seasoning, remove bay leaves and cheese rind, and blend
Serve with a spoonful of creme fraiche or yogurt or not..
Thursday, August 19, 2010
I've been working on a bunch of recipes for Wealth Underground for a project called Your Garden Cookbook, which I am making with my friend Nicole. I'll let you know when it's done.
Meanwhile, I've been delighted with my surprise bags of goodies...
Oh what to do with the cabbage? I had an overdose of cabbage while living in Czech republic for 8 years.
Tuesday, July 20, 2010
We had a lovely time together, and Chris and Nolan were excellent hosts and guides. They had fun and easy things for Maddie to do and try (she'll be 3 in a few weeks) while handily keeping up with the barrage of questions we threw their way. We also got a chance to meet Camper and his family for part of our tour, and you never saw a cuter kid in a cowboy hat.
I've posted more about it on our website, along with lots of pictures (and if I can get it to work later, a short video) if you want to check it out.
Friday, July 16, 2010
Thursday, July 8, 2010
Here's what I remember of the original recipe my mom improvised when I was 10ish. It inspired the one Chris posted on this week's blog (It's the other way "that's been delicious").
From the bottom up, in a rectangular (or not) baking dish).
French Lentils (cooked, or soaked overnight or for at least 6-8 hours). I recommend cooking, but don't overcook them (you want them to have texture in the finished dish).
Thinly sliced potatoes.
Whole raw Chard leaves with ribs removed (you can sauté the ribs up with onions and garlic and add to the lentils). Layered at least 3 leaves thick.
Cheese. Suit to your flavor preferences. Mild and creamy for kids, or strong and pungent if you’re into that). It’s nice for the top of the “lasagna” if the cheese is a melt and brown variety.
Experiment heavily: I remember this recipe from a long time ago, and that it was delicious, but I don’t know all the tricks. ie: what temperature was it baked at in order to get the potatoes and lentils to cook, how many reiterations of these layers did it have? My sense is that as long as there is sufficient moisture in the pan (try using broth for added flavor) you could start with soaked lentils, and raw potatoes and end up with perfection. You’d probably want to bake it covered and at a low temp. 300 for a while, 40 minutes plus? Also try experimenting with seasoning styles; I bet Indian spices, or Black beans and Salsa would make nice variations.
Sunday, June 27, 2010
Sal's the chef in the family (literally), so we've been enjoying some amazing creations using our fresh produce since the share started a few weeks ago. And when we start to get a little behind on using things up and another Tuesday is looming, there's always stir fry to save the day.
Thursday's bento was a particularly delicious salad -- it included beets, spring onion, and green and red leaf lettuce from this week's share and a radish from last week's:
- green & red leaf lettuces lining the box
- herb roasted chicken breast
- julienned carrots
- beets roasted with spring onion and a bit of olive oil and sea salt
- radish "flower"
- sunflower seeds
- homemade sweet vinaigrette
Sal always says the secret of good cooking is good ingredients...we certainly have that from Wealth Underground, don't we?
*(Bento, if you don't know, is a Japanese-inspired style of packed meals. Not only is it nutritious, it's great fun, too! And addictive...I highly recommend it.) And if there's anyone out there who does bento, I'd love to hear from you!