Category Archives: Uncategorized

Ovenless Turkey

A quick post as the beginning of a (hopeful) return to recipes.  To be honest, I was not ovenless this Thanksgiving;  I was in Connecticut at my parents’ house, using their beautifully equipped kitchen.  However, we gave some ovenless turkey a shot to see how it would work out.  How?  Sous-vide. Continue reading

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To Pasta (1: Butter and Onions)

This post initially said Happy February, but now it’s March and I may as well be publishing it in April…where did the first quarter of the year go?! This is a quick dish my dad used to make at home.  It is still one of my favorite things to eat:

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Christmas Shrine / Breakfast Pics

A picture of our decorated fireplace (we’ve since added two strands of beads/popcorn).

Our Eucalyptus Bush (non-denominational)

Also, the morning-after breakfast (complete with braised-beef leftovers) that led to this flurry of daytime blogging:

Breakfast

Eggy Goodness

Resources

As I mentioned early in the life of this blog, it is important not only how you cook your food, but what food you choose to cook as well.  There’s no lack of materials out there you can use to educate yourself about food, but it may take some looking.  Hopefully having some links, books, and information listed here will make the search a little shorter.  Keep in mind that this is a very incomplete list, but it’s a way to get started. Continue reading

Chile Weather

Hey everyone, I know it’s been a while since we’ve posted, but Thanksgivingtime is a busy one.  Here are some pictures of chilies we’ve been drying on our windowsill.  Hope y’all had a great time with friends and family last week, we’ll hook you up with some post-turkey recipes on the fly. Continue reading

Quickie: Vegetable Gravy

Great for an afternoon snack (and in no small way facilitated by my current spot — egg restaurant in williamsburg, bk) this veg. gravy is a good way to get you from a small breakfast to a late dinner.

We took whatever vegetables we had in the fridge, which included some leek, mushrooms, carrots, brussels sprouts, a little sundried tomato and spinach, and sauteed them together in a nice knob of butter.  When the veg got some color, we added about a tablespoon of flour and got it all incorporated, letting it sit on the heat for a minute, then pouring in a cup or so of milk.  We seasoned it with salt, a bunch of black pepper, and a little sriracha.  Let the pan sit on medium-high heat for a few minutes for the milk to reduce and thicken with the flour until you’ve got some tasty gravy.  We had a couple biscuits from the restaurant, you can find yours anywhere.

 

Biscuits and Gravy

Quickie: Chicken with Creamed Kale

Let’s just start this off by noting that I do realize the words “quickie” and “creamed” appear in slightly too-close proximity in this post.  Now that that’s out of the way.

Last Saturday, Rachel spent a beautiful morning at the USq. Farmer’s Market with her Mom (cute!) as the start to a relaxing weekend.  She picked up some great kale and brussels sprouts on the stalk. I’d been in Boston watching my sister’s volleyball match and visiting my brother at Northeastern.  After a long bus ride home, I wasn’t really up to devote a bunch of time to cooking, so I picked up some chicken breasts and shallots and decided to make it quick.  It was good, but the standout was the kale…one of the best veg sides I’ve ever made.

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