Nov 28th 13
Turkey day is, without question, one of my favorite days to celebrate.
The warm oven, the smells, the tastes, the laughter. I love the gathering, and I love the rewards for a weeks’ worth of cooking, shopping, and prepping!
I love the Food Network specials, the warm house, the kids’ excitement.
This year, I did what I always do, and brined my bird. What I did this year that I haven’t done in years past is buying straight from a farm! He was “processed” Tuesday morning, and once he...
Nov 24th 13
Yesterday morning, I had taken some beautiful haddock fillets out of my freezer for dinner. And while I knew full well I had it thawing in my refrigerator, truth be told, I lacked ANY inspiration as to what to do with it. And, admittedly, when I got home from work, I hadn’t given it much thought during the day. Stumped, I pulled out all the veggies in my fridge (some broccoli, some onions, and a big tomato from the Chandler Pond Farm CSA), and gave “experimentation” a go (Read: “Try something and hope for the best”).
Nov 6th 13
When I opened up a shiny new cast iron skillet on Christmas morning last year, I was so excited. There’s sooo much you can do with one!
I love that you can get a nice sear on a piece of meat on the stovetop, then have it go right into the oven to finish cooking through (which is called pan-roasting). It also gives such a nice overall flavor (sweet and caramelized ).
But to do it to vegetables is AS amazing. Any vegetable that has a natural sugar content is a great candidate for pan roasting, but especially root vegetables.
First, prepare the...
Nov 5th 13
One of my favorite vegetables? The classic, kid-hated Brussels sprout!!
I think that, generally, they’re kid-hated because, if your mom was like my mom, most veggies were over-boiled to death, flavorless, and mushy!
This is a great way to try their delicious flavor and yummy texture, as well as to get a chance to really taste how amazing they can be:
-Cut the end off the Brussels sprout (the side that attaches to the stalk; there will already be a cut there- these are woody and tough)
-Cut the Brussels sprouts in half lengthwise, and put in...