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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  3 comments - (Comments are closed)  Dark Days  Dark Days Challenge, duck, how to eat locally, lamb, local food, sausage, slow cooker, stew If you’re trying to work more veggies into your diet or reduce the amount of meat you eat, stir frying is a great option. You can pack TONS of vegetables in and use just a little bit of meat and it will taste delicious. There really isn’t a recipe here, just a technique. Use anything you have hanging around, but do all your prep work before you start cooking. This is critical. Stir fry . . . → Read More: How to Stir Fry In a few weeks, a good friend of mine is taking his wife and kids and moving to Paris for work. Lindsay and I have decided to throw them a going away party. We were on a quest to fund something fun to serve, and we came across this terrific book: Punch, which is where we got this recipe. Part of the book is a history lesson on the invention, evolution, and role . . . → Read More: How to Make Old-Fashioned Punch 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 2 comments - (Comments are closed) Breakfast, Dark Days All-Natural Breakfast, brunch, eggs, fried, sausage, Why Buy? D-I-Y! 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 |
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