Category: Cook

Made a 24-hour chicken bone broth which I filtered four ways this morning. Now it’s setting up in the fridge, waiting for me to skim off the fat. I’ll freeze it in smaller portions to use in dishes where I want the flavor and smoothness to shine. On Friday, I picked up chicken parts from an Asian market; of course, I couldn’t resist grabbing some Japanese KitKats while I was there.

Picked up ingredients for a braise, including one each of these gnarly beauties: a rutabaga and a celeriac.

Picked up a bunch of local Swiss chard to stir-fry with dinner. Normally this veggie is not on my radar, but Dwight suggested I should look out for some.

Looked straight ahead as I walked past Kramarczuk’s extensive display of cakes to pick up garlicky house-made Ukrainian sausage at the meat counter. Next, I braved the chilly walk-in beer cooler at Surdyk’s, just down the road, for a local brew. Earlier I’d picked up crusty bread, a massive cabbage, and ice cream at Seward… Continue reading All Set for Sausage Saturday

As you walk through our home today, you walk from great cooking smells to the intense smell of rubbing alcohol. I’ve been preparing dinners through Wednesday, Dwight’s been spraying plants that have attracted bugs. Tonight, mushroom risotto; tomorrow beans (with a Spanish-style sofrito base) and rice; Tuesday, risotto patties; Wednesday, beans and polenta. “Food is… Continue reading Sunday Afternoon

At Coastal Seafoods, I pointed at a slab of fatty Atlantic salmon and asked for a piece to be cut from the thicker part then deboned. The cashier asked if I was a teacher, as they were offering a 20% discount to teachers. I replied that I was a volunteer English Language teacher, which she… Continue reading Teacher Appreciation

Yesterday Dwight picked up Shiitake and (new to us) Trumpet mushrooms at the farmers market. Tonight I’ll put them in a risotto. Many suggest not washing mushrooms, but I prefer to run them through a bowl of water, then dry them. Shiitake stems are full of umami, but sadly they’re tough and stringy, so they… Continue reading Mushrooms: My Two Cents’ Worth

Feeling a bit lazy today, reduced Sunday dinner to an assembly operation. I like to cook bean dishes a day ahead as they improve by standing. Ingredients include ham shank and hot-soaked beans from the freezer, and fresh mirepoix (ready cut up from Trader’s). I’ll sweat the mirepoix and freeze half for another time. Rice… Continue reading Sunday Dinner: Some Assembly Required

Veggies from the barbecue, chicken thighs still on the barbecue. Simple Sunday dinner, easy cleanup.