Archive for the ‘Uncategorized’ Category

easy creamed spinach

November 17, 2011

saute garlic in olive oil.

stir in baby spinach + cream cheese.

add salt + pepper.

that’s it! yum.

 

cold packed pickled green beans

July 2, 2011

 

 

 

the beans are from Dominion Harvest.

never too cold for ice cream

January 23, 2011

layers of this dream dessert:

breyers chocolate ice cream.

back to nature classic creme cookies.

heath bars.

breyers natural vanilla ice cream.

two things:

August 6, 2010

i love that there is dirt in my grocery bag. buying from farmers is tops.

i cannot believe i am going to the store for mint tomorrow. must plant it asap — no excuse. for the love of mojitos!

it’s CSA time!

June 29, 2010

and the most important lesson i’ve learned so far is that i love beets.

thank you Frog Bottom Farm! And thank you St. Stephens Market – what a great place to go each Saturday morning.

here are some shots of my take…

This slideshow requires JavaScript.

isn’t it gorgeous? and how about that little boy playing with swiss chard? Q-T!

shroom sauce

May 5, 2010

my newest creation. i doubled this recipe for a family dinner last night. it served 6 big eaters with a bit left over.

1 pkg. white shrooms, sliced

1 lg yellow onion, chopped

4 cloves garlic, chopped

you don’t have to be too particular about the slicing/chopping because it will all be pureed after cooking. saute all in EVOO, salt & pepper.

in another pan, make a béchamel: melt 2 TBS butter over medium high heat, add 2 TBS flour and whisk until smooth. Turn the heat down and whisk in 1 cup of milk (i use whole milk because that’s what C drinks so i have it around). Cook and stir until it’s a good thickness.

Add the sauteed veggies to the béchamel and immersion blend to combine into a smooth sauce. Add veggie stock if you want to thin it a little. Serve over pasta (i used trader joe’s tagliatelle- LOVE it) cooked in heavily salted water.

{a tip from Ina Garten: add 2 TBS salt to pasta water.}

top with freshly grated parm and chopped chives.

it’s an earthy dish.

randoms now in the kitchen.

April 28, 2010

i heart multi-colored corn kernels + fiestaware.

making amends to grandma.

April 27, 2010

i have a griswold cast iron skillet that belonged to my grandmother. look what i let happen to it:not cool. i am going to reclaim it.

after learning about various methods to remove rust and reseason the skillet, i rejected such suggestions as spraying it with oven cleaner (WHAT!?). i decided to use a pumice stone – no chemicals, no detergents, no need to wear gloves. my local ace/pleasants hardware folks were really helpful – a little plug for spending your $ with them, instead of the big 2 in town.

here’s a pic of the product i used (Pumie Scouring Stick) and the skillet, post pumice. i did the deed in the kitchen sink and used water to help it along.

then i rubbed the entire skillet with canola oil (inside + out, top + bottom) and put it in the oven at 300 degrees for 1 hour. it’s upside down with a foil covered tray under it to catch any mess:  i’m going to re-oil it and bake it again tonight.

then, i’m going to use for frying a couple times before i try to make cornbread in it. that should help the seasoning and encourage a nonstick surface.

i don’t do much, if any, frying so this sounds like a good excuse to try it out. if i have to. ha!

i’m thinking fried fish and fried green tomatoes. anyone have suggestions of things to fry?

more to come re: the skillet. including exciting entries about the fully seasoned piece, the results of my research on its history (there are legions of cast iron collectors. i’m going to email a griswold collectors club in the hopes they can ID the markings.), and updates about my attempts to fry.

b-b-q tofu

April 26, 2010

after pressing – this is a shot of my tofu before baking. i love this TJ’s bbq sauce but Love L isn’t a big fan. they have another kind that i’ll try next. 

pressing tofu

April 25, 2010

before cooking with firm tofu, you’ll want to press it to remove the liquid. getting the water out gives cooked tofu a better consistency.

here’s a good method for pressing:

  1. put the block of tofu on a plate and put another plate on top of the tofu.
  2. place a cast iron skillet or other weight on top of the top plate to press down on the tofu.
  3. let sit for about an hour.
  4. pour off the liquid and pat dry with paper towels.

Now it’s ready to slice and marinate in soy, bbq, or other sauce. then can be stir fried, baked or grilled (foreman-type grills work great).