Writing about pot roasts, I mentioned that a long slow simmer is more traditional in some parts of the world than others. For it to make sense, you needed both cold weather and plentiful fuel – both common in Northern Europe.
You may have gathered that this was a good year for eggplant, in our CSA… Our farmer specializes in a wide variety of types – the big purple ones most people are used to, sure, but also the long thin ones, round ones the size […]
I have frequently happily referred to adding cooked chicken to something I was cooking, and I discussed it as something I try to keep on hand for the quick emergency meals from the freezer. Equally, I mention chicken stock as something I have on hand.
We got big, lovely bunches of collard greens from the CSA both last week and this. I find collards a bit tougher than other leafy greens, and I don’t like them cooked the way I cook other greens. I have found, though, that these do well […]