|
|
By Erik, on March 13th, 2011 Click on photos to expand
The point of our Market Day! posts is to catalog what’s available at our local market from week to week throughout the year. We also just like posting nice photos.
The Union Square greenmarket is extensive, including farms from New York, New Jersey, Eastern Pennsylvania, and Western New England (Vermont, Connecticut, and Western Massachusetts). It’s also indicative of similar climates at similar latitudes.
We haven’t done a Market Day post in a while because . . . → Read More: Market Day: First Signs of (Greenhouse) Spring
By Erik, on March 11th, 2011 Click on photos to expand
This recipe is our first foray into the new cookbook Slow Cooker Revolution from America’s Test Kitchen. If you like learning about what works in cooking and why, you will love America’s Test Kitchen (on PBS). It’s like Alton Brown but without the goofy theatrics (don’t take that as a knock, Alton). Their research into this book is essentially a reinvention of how to use a slow cooker to make easy but awesome meals. . . . → Read More: How to Make Fully-loaded Potato Soup
By Erik, on March 9th, 2011 Click on photos to expand
This is a great variable vegetarian recipe. If you were to skip the Kielbasa altogether, it would still be tasty (but why bother?). Or, you could load up on the meat.
We used the Kielbasa that we had in the freezer left over from making Casoulet. I’d say it was probably a little over one foot long. In the end it yielded about three half-inch pieces of Kielbasa per serving of cabbage, which was . . . → Read More: How to Make Ale-braised Red Cabbage with Kielbasa
By Lindsay, on March 7th, 2011 Click on photos to expand
I’m almost completely unable to throw out food. I hold on to bits and pieces like we’re in the Dust Bowl and it’s 1933. My great-grandmas would be proud of me. Erik thinks there isn’t a use for the last tiny bit of jam or apple peelings, but there is! Flavoring yogurt and pectin stock for jam and jelly! So there!!
Until I found this recipe, I was throwing out the pulp from making . . . → Read More: Carrot Almond Macaroon Recipe
By Erik, on March 2nd, 2011 Click on photos to expand
I made this dinner solo yesterday, and it was the easiest meal I’ve ever made. It took less than 10 minutes to prep. Despite the fact that it looks like brown mush, it was very good. Today for lunch the leftovers reheated well in the microwave.
The one downside is that I had to cook dinner at 8:00am. It’s a slow cooker recipe. It takes some forethought and commitment, but the slow cooker . . . → Read More: How to Make Slow Cooker Honey Lentils
|
|
Comments are closed 
