|
|
By Lindsay, on February 15th, 2011 Click on photos to expand
Our food storage situation was getting out of control. Half a duck fell out of the freezer and landed on my shoe-less toes. Random bags of grains leftover from this fall made getting the breakfast granola a daily battle. And somehow we had a whole shopping bag full of mushrooms in the refrigerator. Time to take charge!!
We sautéed two chopped onions (Paffenroth Gardens) with some garlic (Keith’s Farm) in sunflower oil (Stolor Organics). . . . → Read More: Dark Days: Attacking Food Storage Clutter
By Lindsay, on February 7th, 2011 Click on photos to expand
I barely know who’s playing this year. I’m just not a huge sports fan…but I do like the food tradition! if you want to speed things up, you can make this recipe from store-bought beans, sour cream, and salsa verde. Honestly,though, even making it all from scratch, most of the time it was hands-off. It just took a bit of planning to know to start the day before.
This recipe is adapted from Gena . . . → Read More: Dark Days (Super Bowl Edition): Three Layer Bean Dip
By Lindsay, on January 31st, 2011 Click on photos to expand Local pinto beans from Cayuga Pure Organics
On Saturday night we threw a party for some friends and needed to find a solid anchor for the menu, something that would stand up to the punch (and help our friends stand up to the punch). With the lousy weather we wanted something warm and inviting that is filling and can be prepared well in advance. Enter cassoulet!
Cassoulet is a slow-cooked meat and bean stew. . . . → Read More: How to Make Cassoulet in a Slow Cooker
By Erik, on January 24th, 2011 Click on photos to expand
How to make a Scotch egg (and see below for instructions for a Bloody Mary)
Based on our local, seasonal, and vegetable-heavy eating habits, many people assume that Lindsay and I are vegetarians (or vegans!). This post provides evidence to the contrary. Yesterday, we made brunch by frying up eggs, each wrapped in a quarter-pound of sausage. We also managed to do it all with local ingredients. Mmmm!
We based the recipe on a . . . → Read More: Dark Days Brunch: How to Make a Scotch Egg
By Erik, on January 23rd, 2011 Click on photos to expand
Squash Stuffed with Mushrooms and Wild Rice, with Mushroom Gravy
Introduction / Methodology:
This recipe has five parts to it, plus an additional step to combine the parts. It would be easiest to explain by going through each part individually, but if you cooked it that way, it would take too long. So, I’ve rewritten the recipe to reflect the actual way that we cook it. This version jumps back and forth to achieve . . . → Read More: How to Make Stuffed Squash – Mushroom and Wild Rice Stuffing
|
|
Comments are closed 
