Here’s my second post for this week’s What I Made with My CSA and it’s proof you don’t need a labor-intense recipe to enjoy seasonal food. Smoothies are great for breakfast especially when you’re short on time and want something cold. And this recipe is an easy way to get raw greens into a meal. My…
TUSCAN KALE WITH GREEN GARLIC AND ROSÉ
Kicking off my first week of What I Made with My CSA with a simple recipe for my favorite way to cook greens – with wine! I’m using two of my CSA goodies – kale and green garlic. Tuscan kale, also called lacinato, black or even dinosaur kale, is a flat variety of the green…
GLUTEN-FREE CARROT CAKE WITH MASCARPONE FROSTING
OK, full disclosure: I am not a cake person. I never touch cakes at weddings (Luke and I had cheesecake at our wedding) and if I’m at a birthday gathering I usually eat only one bite. I have a couple of problems with cakes. Firstly, I find them to be a huge waste. Someone makes…
ONION SOUP
With fewer ingredients than the classic French Onion Soup, this simplified version gets flavor from white wine and chicken stock. Not that the traditional inclusion of veal stock, cognac and brandy isn’t great, I just tend to not have those ingredients on hand. Plus, have you ever made beef or veal stock? In an apartment?…
SUMAC CHICKEN DRUMSTICKS WITH HERBED FINGERLING POTATOES
I love chicken drumsticks because they don’t dry out, no matter how you cook them. And with a yogurt marinade they stay extra-juicy. I season the drumsticks with Local Roots’ Sumac-In Me Crazy, a blend of cumin, chili powder and sumac, which lends a bright and slightly spicy taste to the chicken. I’ve included cooking…
PEA, RADISH AND TOASTED PECAN SALAD WITH BURRATA AND SPECK
I like salads that go on platters rather than bowls. This salad does look a bit like an appetizer at first glance, maybe that’s why I enjoy it so much! I love to put ingredients together on a plate and pick at them, whether it’s a lunch salad, an early evening appetizer or a side…
BEET-BRINED DEVILED EGGS
In college, my roommates and I used to hard boil eggs by a placing eggs in boiling water and coming back for them 25 minutes later. They eggs were always over cooked with grayish yolks. Thankfully those days are long gone and I’ve graduated to a method for perfectly cooked hard boiled eggs that produce…
POSSETS WITH RHUBARB COMPOTE
Possets are one of the easiest and most delightful sweets you can make. I do not understand why they aren’t more common here in the U.S. Similar in texture to Italy’s panna cotta, the British posset only requires three ingredients – heavy cream, sugar and lemon juice. Naturally gluten-free, it doesn’t require gelatin or eggs…
ROAST BONE-IN LEG OF LAMB
In general I prefer to cook meat on the bone. Whether I’m braising, roasting or grilling, the bone contributes rich flavor and also helps to keep the meat from drying out. For lamb I roast the shank end of half a leg, about 3 1/2 to 4 pounds to serve 4 to 6 people. There…
TARRAGON ROAST CHICKEN WITH SPRING ONIONS
Save time by asking your butcher to cut the chicken into 4 pieces (I like to save my chicken back for stock). Make your marinade the night before and combine with the chicken in the morning, allowing it to sit for eight hours. The marinade will help not only to flavor but also tenderize the…