Category: Cook

​I had to go to the tool chest for a rubber mallet to help me chop this rutabaga without losing any fingers. If I were doing this in the UK, I would call the veggie a swede or a turnip. Here in the US, however, the term “turnip” is reserved for the smaller white variety. Right now, the rutabaga and four other types of root veggies are assimilating themselves into a lamb stew.

Tonight: leftover mushroom risotto, repurposed. Stabilized with fresh breadcrumbs and egg, then coated in panko. Served on Spode, just because. Salad by Dwight. Enough excitement for one day.

I’m making a kidney bean dish for dinner and decided to switch up my routine. Instead of my usual quick hot soak, I started with a 24-hour cold soak in the fridge. ​My original plan was to use the slow cooker, but I recently learned about a toxin called phytohaemagglutinin. To destroy it, the beans must be boiled vigorously on the stovetop for at least 10 minutes. Since I have to boil them on the stove anyway, I’ll finish the entire dish there, as I’ve always done.

This beauty arrived from Williams-Sonoma today: a Le Creuset cast iron gratin dish, my online Black Friday purchase. I generally do the bakes, so I’ll be making good use of this. The dish is made in France, so I will have missed the more extreme tariff placed on China. Our household rules dictate that an old kitchen item must now go to Goodwill.

…sometimes I even put it in the food. (I think I’ve used that line before.) Forgot to take a photo as I went about my day, so here’s me cooking dinner.

Dwight brought these home from the farmers market yesterday: African eggplants, grown by farmers originally from West Africa. While cubing them, skin on, I noticed their internal structure was a little different from a conventional eggplant, but decided to go with my original plan: microwave for six minutes at 60% (as I usually do with eggplant), then saute in a pan before adding them to a slow braise. Dwight gave the final result a thumbs up.