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marmalade 1. cathy 0.

Meyer lemon marmalade. Sounds fantastic, right? I don’t know if it’s the marmalade or the day long job of making it, but I’m not a fan. It took a long time to peel the lemons, remove the seeds, chop the pulp, food process the pulp. There were resting periods I hadn’t counted on. I should have read the recipe more carefully, but I just jumped in. Life is a little busy. I’m going in a million directions. But there was this bowl of lemons. And I’ve got lemon curd, and limoncello, and preserved lemons. The only lemon I didn’t have was marmalade, something I’ve promised myself I would make. I chopped and blanched and stirred. I heated it slowly, very slowly, seeking the magic 220° […]

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Winnie’s Pho.

If for no other reason, make this soup for the way it will make your house smell. Seriously. It should be a diptych candle. Winnie, the quiet cook from New Paltz with the seriously brilliant blog, Healthy Green Kitchen, is another of the home cook bloggers I’ve met through Food52. Before Food52, and their lively online community of home cooks, I expressed myself, creativity and intellectually, alone in my own kitchen. I certainly had friends who cooked, but no one with the lunacy to make a cake twelve times until it was perfect. Or chop ten pounds of onions just to learn to dice and mince and brunoise. Or figure out how to recreate a restaurant meal. Or put up food in jars, for heaven’s […]

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Charcutepalooza February Challenge. The Salt Cure.

Wow, there are a lot of you jumping on the meat-wagon. (Deadline for inclusion on the blog roll is February 1, 2011.) Kim and I are so happy to have so much support for our Year of Meat. I’ve made some changes to accommodate the enormous response – check out the pull down menu at the top of this page – that’s where you’ll find all the Charcutepalooza information for the rest of the year. Thanks go out to the amazing, brilliant, WordPress designer, Barb (@VinoLuci on Twitter,) who helped us figure it all out. Kim and I were over the moon when Michael Ruhlman gave us a little link-love on his blog, and, behind the scenes, took the time to review and comment on […]

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Chick-Pea Pot Pie

We are big fans of pot pie. It’s all about the crust, I’m sure, but there’s also something deeply satisfying in a one-dish dinner. I most often make chicken pot pie from our leftover roast chicken, but when it’s Meatless Monday, I make one critical substitution. Chick peas, or garbanzo beans, are a great source of protein. They are flexible in the kitchen – try them pan fried as an appetizer, added to a salad, or roasted alongside cauliflower, then stirred into an Indian-spiced sauce. Or, make this twist on an old favorite. Meatless Monday #2

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canning, preserving and a wintertime tart

It’s January, and hardly the time for canning, right? The farmer’s markets are closed until Spring, the snow is sleepily falling. All those jars and pots and pans and lids have been tucked away since October. Why is it, then, this week, I started to feel the itch again? Is it because we’ve been living out of the freezer and larder for awhile now? The boxes in the garage are filling up with empty jars. I worry. Is there enough? I think about what I’ll do differently this year. I’m not alone. I’ve been getting emails. You’re thinking about canning, too. Winter is a great time to think to plan. To dream. To make lists. To mark recipes. Now is the perfect time to look […]

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moderation minestrone. meatless monday.

I realize there’s been a lot of meaty talk around here lately. Ironic, isn’t it?  There’s the siren call of the Charcutepalooza, yet, most often, I’m cooking for just the two of us. Dennis, a vegetarian who occasionally eats meat (a meat reducer is his term) and me, an omnivore with a tendency toward high cholesterol and a few extra pounds. So, I’m careful. And we treat meat as a special occasion meal. We invite friends over to celebrate. We source any meat that we do eat from local farmers. I’ve written about the farms, the farmers, and the responsibility of conscious eating. Animal proteins are on our dinner table about once a week, and most often it’s fish or chicken. I eat meat more […]