Bought vegetables grown in Minneapolis by kids. Transformed some of the root vegetables into a scalloped bake without losing my fingers in the mandoline.
Category: Cook
Building the Umami Inventory
It was time to build the umami inventory: made mirepoix and stock.
Hardly Leftovers
Prepared dinner with carefully curated ingredients: everything left over from Thanksgiving, except pumpkin pie, stuffing and cranberry. Tomorrow: farce galettes au compote de canneberges (stuffing patties with stewed cranberry for dipping).
Baby Turnips
Bought green-top turnips. Tonight I’ll cook a favorite dish braised turnip greens with turnips and apple.
Three Dollars-Worth of Spices
Reverted to my role of parsimonious house-person. Stocked up on spices depleted in my absence. (Total cost: exactly $3.)
One-Tray Dinner
Assembled ingredients from Scotland, Mexico, and Wisconsin for a fast cook/fast cleanup dinner: everything will roast on a baking tray.
Energetic Prep
After preparing root vegetables for a braise, it was time for a nap.
A Constant Supply of Fresh Spices
Time, light, oxygen, and heat are enemies of spices. Enemy The Problem Mitigations Time I suspect the typical spice rack harbors spices from the last millennium. Buy tiny quantities, use within one year. For spices you use rarely, buy enough for one meal. Light Spice jars are usually transparent and sit on a rack on… Continue reading A Constant Supply of Fresh Spices
A Constant Supply of Fresh Spices
Posted A Constant Supply of Fresh Spices.
Unafraid of Eggplant
Breaded eggplant awaiting hot oil. I’ve previously posted a method that ensures eggplant always turns out well.