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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  One comment - (Comments are closed)  Dark Days, For a Party  beans, Canning, carrots, Dark Days Challenge, dip, local food, milk, Recipe, Root Vegetables, salsa, sour cream, watermelon radish 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 We made this for dinner on Saturday, but because we tried out a (delicious) punch recipe with some friends yesterday, we didn’t get around to posting about it…or doing anything else we were supposed to do…until today. Oops! Pretty nice way to spend an afternoon, though. Braising is one of my favorite Dark Days techniques, because we tend to eat more meat in the winter and I appreciate the extra heat from the oven. . . . → Read More: Dark Days: Chicken and Parsnips Braised in Hard Cider One comment - (Comments are closed) Dark Days bacon, chicken, Dark Days Challenge, local food, parsnips, Recipe, Root Vegetables 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 3 comments - (Comments are closed) Techniques All-Natural Breakfast, celeriac, Dark Days Challenge, leftovers, local flour After a pretty stressful week at work, comfort food was on the menu this weekend. This polenta hit the spot. It’s based on a NY Times article and the fact that I wanted a relatively guilt-free meal, that still tasted “naughty”. Had I not been wiped out from work, this would have been an easy meal. I was, however, sleep-deprived and stressed out, so Erik tagged me out and finished when I got (easily) frustrated. . . . → Read More: Dark Days: Polenta with Celeriac and Mushrooms 4 comments - (Comments are closed) Dark Days, Recipes celeriac, Dark Days Challenge, mushrooms, poached eggs, polenta |
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