To motivate ourselves through the winter, we have joined the Dark Days Challenge, which asks that we cook one meal a week focused on SOLE ingredients (sustainable, organic, local, and ethical). Right up our alley! Each blogger gets to set their own parameters within these guidelines. We’ll be sticking to the following rules for our Dark Days recipes:
Our primary sources for ingredients will be our CSA through Red Fire Farm, the Somerville Winter . . . → Read More: Dark Days Challenge Week 1: How to Make Potato Gnocchi
We’ve had a busy week, so we haven’t had time to do anything really interesting in the kitchen. We are doing a bunch of cooking tomorrow for the Superbowl, so we’ll have some post material after that.
We had a lot of leftovers from our party, and otherwise we stuck to simple meals that we’ve already posted about, such as frittata and roasted vegetables.
The picture below is a mix of roasting potatoes, celeriac, . . . → Read More: Leftovers and Tallgrass Burger
This is an incredibly simple, mindless vegetable broth. It mimics the boxed or canned brands, but is salt-free (a standard 1-cup serving contains 20-25% of your daily sodium allowance!) and allows you to control the quality of the ingredients. It also takes advantage of my favorite appliance, the slow cooker, so you can throw it together with about 15 minutes of hands-on time.
We’ve been making this about every two weeks, but that’s kind of . . . → Read More: How to Make Vegetable Broth
We had a lot of leftovers from Saturday’s celeriac polenta. Lindsay came up with a great idea to use it up: pan-fried polenta cakes for breakfast.
We tried two versions. We went savory with the first batch, to which we added salt, pepper, and smoked Spanish paprika. This really worked. The smoked paprika really came through. We ate it with poached eggs, fresh pepper, and a black finishing salt.
With the second batch we . . . → Read More: Using Up Leftover Polenta: Pan-Fried Polenta Cakes
Lindsay and I always make sure to have at least half-dozen eggs in the fridge. As an aside, we make sure to buy good eggs from healthy chickens, usually from Knoll Krest, Flying Pigs Farm, or Grazin’ Angus Acres. More about our eggs in a future post. The primary reason that we make sure to keep eggs on hand is that when we have leftover vegetables that are getting long in the tooth, we . . . → Read More: How to Make a Frittata – The Cook’s Leftover Disposal