with thanks to Mastering the Grill by Andrew Schloss and David Joachim Ingredients 2 lb new potatoes 4 cloves garlic, minced 2 tablespoons dried sage 10-20 leaves fresh sage olive oil to coat, about 1/4 cup salt and pepper Quarter your potatoes, or if they’re […]
Month: July 2012
With thanks again to Mark Bittman’s How to Cook Everything Vegetarian. Ingredients: 4 tablespoons cold butter, plus some for your pan (leave it in the fridge till you need it) 2 cups flour (whole wheat works great) 1 cup raw sugar, or regular sugar if […]
This is a refreshing side dish or garnish for your hot summery meals.
- 2 small-medium cucumbers
- 3 cups plain yogurt – greek works great
- 2 cloves garlic, or less if you’re not a fan
- 2-3 tablespoons fresh mint leaves
- squeeze of lemon juice, about a quarter or half lemon’s worth
- salt and pepper
First, prep the cucumbers: Cut the cucumber lengthwise so that you avoid the seeds (discard the core). Then dice what you have into centimeter-long pieces and set in one layer on paper towels to extract some of the moisture. Meanwhile, mince the garlic into the yogurt and finely chop the mint into it. Add lots of lemon juice and salt and pepper to taste. Finally, once you have created a refreshing and flavorful base, add the cukes.
Here at Waldingfield, we’re excited to have a range of heirloom varieties of summer squash and zucchini: Patty Pans (the flying saucers), Floridor (the small yellow softballs), and the crooknecks – Zephyr and Lady Godiva. All of these can be eaten entirely, skin and all. […]
One of the best summer drinks out there is a Pimm’s Cup, which we get from the Brits. Of course, the fact that it features cucumbers makes it all the better. Ingredients: Pimm’s No. 1 (a gin-based liqueur) Club soda Lemons Cucumber, sliced into thin […]
Another member of the leafy greens contingent, collard greens are in the same broccoli family as kale and have much of the same nutritional value. But these greens have attitude – they stand up to a hefty cooking effort and pack a bitter punch. Here’s a pretty traditional southern approach to taming the collard beast.
- 2 bunches of collard greens
- 4-6 thick slices of bacon or pancetta depending on your taste, roughly chopped
- 4 cloves of garlic, minced, or 2 cloves of garlic and a shallot or small onion
- 1/4 tsp. red pepper flakes
- 2 Tbs. cider vinegar, or to taste
Cut off the stems of the collard greens, then roll and slice crosswise into half-inch wide strips. Fry up the bacon in a deep skillet until crispy, then set aside on paper towels to drain (but keep the bacon fat in the skillet. Put the garlic/onion in the skillet and fry on low heat for about a minute, then add a handful of greens and cover (but keep all on low or medium-low so nothing burns). Let that handful wilt, then add another handful, continuing this pattern until you’ve incorporated all of the greens.
Let the greens continue to simmer covered, on low, for anywhere from 15 (for crisper greens) to 35 (for more wilty ones) minutes. When they’ve achieved your desired texture, add red pepper flakes, and salt to taste. Start with one tablespoon of the cider vinegar, mix it in, then add more if you like.
Preheat your oven to 275 degrees. Separate the leaves of a bunch of kale from the stems. Cut leaves into chips approximately an inch and a half on each side (but don’t worry if they’re varied). Drizzle enough olive oil over the kale to get […]
For dressing: combine one small tin anchovies (8-10 pieces), one clove of garlic, two tablespoons of dijon mustard, and the juice of one lemon. Once combined, slowly add olive oil and keep blending until it makes a creamy dressing texture. Mix in a quarter cup […]
Roughly chop a bunch of kale, including the stems. Put in a food processor along with two cloves of garlic (or more or less depending on your garlic taste), three quarters of a cup of toasted walnuts or pine nuts, and three quarters of a cup of grated parmesan. Give these ingredients a few pulses to get them going, then turn on the processor and slowly add olive oil until it looks, well, pesto-y. Keep it going for another few seconds to keep it all together. Eat fresh within a few days or freeze. (Hint for pesto freezing: put it in an ice tray, freeze it, and then store the individual cubes for use throughout the winter!)
Add the juice of one lemon or zest of half a lemon before blending.
Supplement kale with some basil.
Use nutritional yeast instead of parmesan.
It is hard to imagine the damage that such intense heat can cause nationwide but what is happening now across our land is nothing short of devastating. Record temperatures, and then some freakish heavy rain which brings flooding (Texas) are certainly cause for concern, […]