I’m always drawn to eggplant in the summer. I think it’s the purple. It’s a color we don’t see very often at the market, but it’s so pretty. Erik doesn’t really like eggplant, though, so I have to find good recipes to make him tolerate it. This is a winner, as far as I’m concerned, and somewhere above tolerable, but below enjoyable, in Erik’s opinion. I think the combination of cooked tomatoes, smushy eggplant, . . . → Read More: How to Braise Stuffed Eggplant
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This was part of the fantastic picnic that we brought to Governor’s Island. This is a great recipe straight out of The Candle Cafe Cookbook,which is from a great vegan restaurant in NYC. They call it white bean “pate”, but to me “hummus” is a better term. That’s essentially what it is only with another type of beans substituted for the chick peas / garbonzo beans. Tuscan White Bean “Hummus” Sandwiches with Tomato . . . → Read More: How to Make Tuscan White Bean “Hummus” Sandwiches  Comments are closed  Avoid the Oven, Recipes  arugula, beans, dried beans, local food, NYC, Recipe, sandwich, tomato Here it is finally! The long-awaited pork belly recipe from our fantastic weekend at Flying Pigs Farm. Sorry for the delay! I promise it’s worth the wait, though. Big hunks of pork belly glazed in a soy-based sauce using the Chinese technique of red-cooking. The resulting meat is both crispy and luxuriously soft with a delicious salty-sweet sauce. It’s surprisingly easy, but impressive, making it a good dish to serve company. All the . . . → Read More: How to Make Red-Cooked Pork Belly If you’ve been wanting to try your hand at canning, but don’t know where to start, give this one a try. There’s very little work and you end up with a really versatile product. I didn’t really plan well last year and ended up making a lot of jams, jellies, and fruit butters, which we don’t eat very often. People are super happy to get them as gifts, though, so it made Christmas and . . . → Read More: Strawberries in Syrup Saved for Winter 3 comments - (Comments are closed) Canning/Preserving Canning, how to eat locally, local food, strawberries Now that we’ve introduced you to the Farm, please say hello so some absolutely delicious pork. Everything we’ve had from Flying Pigs Farm has been juicy, flavorful, and addictive, but we had really only eaten their sausage and bacon before. We used our trip to try a few new things – namely pork belly, blade roast, leaf lard, and tenderloin. The Surgeon General would not have approved of the amount of meat we ate that . . . → Read More: Feasting at Flying Pigs Farm Comments are closed Travel All-Natural Breakfast, bacon, brunch, Canning, eggs, local food, milk, pork, sausage |
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