Soups On

October 20, 2014

Changes in weather…changes in schedule…additional Fall projects…all have me in need of a little break and a little grounding. I can’t think of anything better to get me back on track and slow me down than a big bowl of soup. And if it’s simple…even better. Marcella Hazan’s recipe for Venetian style Rice and Smothered Cabbage soup fits the bill perfectly with just a few simple ingredients. If you plan ahead, prepare  enough cabbage to have as a side, then transform the rest into the soup

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The recipe can be found here:http://food52.com/recipes/27213-marcella-hazan-s-rice-and-smothered-cabbage-soup photos: gp

 

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Still Grillin’

October 12, 2013

I just can’t get enough Chimichurri sauce. And, like the Argentinians, I’ll take it on anything grilled, any time, and then some. This simple condiment of parsley, mint, and garlic will extend summer freshness well into fall. Most traditionally used on grilled meat of any kind like grilled sausages, a rib eye or lamb, why not try it spooned over some late summer heirloom tomatoes, oven roasted new potatoes or even alongside a simple quesadilla?

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I’m not sure which is better…the simplicity of roasted beets alone or a salad that elevates them to an entirely new level with the addition of only a few simple ingredients. This North African beet salad was shared by a friend and I have to say I make it all of the time now as part of a Mediterranean Mezza of Hummous or Cannelini bean dip, olives, pepperoncini, Feta and some great bread. I first made this with canned whole beets cut into chunks because I couldn’t wait to try it …and it was fantastic. It only gets better if you’ve have the time to roast some beets from the farmers market. Either way, you will not be disappointed…you might even want to start by doubling this recipe.beetsldCLS_Fbeetsld3Fafrcnbeetsld

Pucker up

August 29, 2012

It’s almost time. I’ve been waiting all summer for the run to the  farm stand to pick up my cucumbers and make a batch of crock dills. I had never made pickles before last summer when I got hold of a recipe that a family friend uses and everyone raves about. I commandeered a 3 gallon stoneware crock, gathered my ingredients and in no time…literally 4 days…I had quarts of fresh dills that were second to none. It’s always gratifying when a plan comes together but when the jars started disappearing and friends were asking for pickles or the recipe well into the winter, well, that recipe is a keeper.