How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
Pesto is usually thought of as something that you put directly on pasta. But it also makes a great ingredient to keep on hand for making a quick spaghetti sauce, or for a burst of flavor in soup or stew. I really should be saying "basil pesto", because you can make pesto from any herb. "Pesto" refers to the technique. Traditionally, pesto was made by mashing the herbs in a mortar and pestle -- pestle, pesto, get it? … [Read more...]
Latkes are usually made with potatoes. But I didn't have a monster potato that I had to use before it went bad, I had a zucchini. If this sounds familiar, it's the same way I started the blueberry peach crisp recipe. There's a lesson there: You don't always have to pick a recipe then go buy the ingredients. When you've got a garden -- or access to a good farmers market -- you get the ingredients when they're ready, then find a recipe to use them in. … [Read more...]
I'd like to thank Raine at Agriculture Society for pointing me to this chart from Windy Ridge Poultry about the cost of some common junk foods. (Check out the original on their site to read the fine print.) There are two numbers on there that are real eye-openers for me. … [Read more...]
Good food and good music are luxuries in every culture. Have been throughout recorded history. So it makes sense that Vermont-based Lake Champlain Chocolates decided to work with Vermont band Grace Potter & the Nocturnals to produce a limited edition chocolate bar. They wanted something hot, so this is a dark chocolate bar with pistachios and red pepper. Yes, red pepper. … [Read more...]
Today's blueberry peach crisp is another one from the Ohio State Grange Cook Book, Eleventh Edition, 1949. It started out as an apple crisp, but we didn't have a box of apples getting over-ripe on the counter -- we had peaches. And blueberries in the freezer. This is definitely one of our more successful experiments. … [Read more...]
