It`s been a long time since we`ve posted a recipe – especially one focussed on an economical meal. A good friend (the lovely Jesse) recently pointed our that she`d love to see a return of our Cheap Tuesday Gourmet series. Back then we shared about 25 recipe ideas that were considerably less than $5 a [...]
Archive for January, 2011
Polenta with Chevre and Red Pepper Puree (Recipe)
Posted in Vegetarian, tagged cooking, Food, polenta, Soups, Stews, Stocks and Sauces on January 31, 2011 | 7 Comments »
Red Pepper Puree – The Minimalist Moves On.
Posted in Vegetarian on January 30, 2011 | 3 Comments »
Mark Bitman grows on me every day. The New York Times writer is also the author of two cookbooks I refer more to than all others in my kitchen combined (for the record, they are How To Cook Everything and How To Cook Everything Vegetarian). He also introduced our house (and hundreds of thousands of [...]
An Honour from Edible Communities…
Posted in Contests and Awards (We`ve Received or Entered) on January 29, 2011 | 25 Comments »
It`s a delightfully lazy Saturday morning. All 3 of us (Shaeffer the dog included) are lying on the couch. The furry one is napping and the two of us are quietly scanning the Internet and slowly coming to our senses. I happened to flip over to email and an awesome surprise was waiting. An email [...]
Making and Canning Stock – Part 3 – Pressure Canning (Preserving)
Posted in Pressure Canning, tagged wellpreservedpressurecansstock on January 28, 2011 | 15 Comments »
This post may be somewhat anti-climactic. The most important parts of it are links to a few previous articles because a lot of it is covered there. I’ll risk the redundancy to share the mysteries of pressure canning because: It’s a natural evolution from water-bath canning. It’s nowhere near as difficult as it may seem [...]
Making and Canning Stock – Part 2 – Cooking, Cooling, Cooking, Cooling…
Posted in Pressure Canning, tagged wellpreservedpressurecansstock on January 27, 2011 | 19 Comments »
Cooking stock is all about patience. For many years I just through water in a pot of `stuff`and boiled it as hard as it would go and hope for the best. I`ve learned that`s a bit like trying to build a house of cards with a hammer and nails – it`s a little too harsh. [...]
Making and Canning Stock – Part 1
Posted in Pressure Canning, tagged wellpreservedpressurecansstock on January 26, 2011 | 5 Comments »
There was a good deal of discussion around stock when we posted about intentionally burning onions for that purpose last week so I decided it would be prudent to share our process of making and preserving (via pressure canning) stock. Stock is a winter activity for us. It can take a lot of time (although [...]
My First 3rd Degree Burn While Preserving…
Posted in General, Tips, Tricks and Troubleshooting on January 25, 2011 | 33 Comments »
I should start this post with three caveats: I’m ok – this happened 10 days ago. I will heal without a scar. There’s no gross photos that will surprise you below. I made a commitment to myself that I would share both success and struggle here; hoping others will learn from both. I take no [...]
Curried Popcorn with a twist…
Posted in Sides, Salads and Snacks on January 24, 2011 | 12 Comments »
Our CSA has popcorn. Popcorn on the cob to be precise. It can be a little tedious to pick the kernels off the cob but the end result is pretty neat. While we don`t eat popcorn all that often, I do like to add flavour when we do: Here`s one of my favorite ways to [...]
Polenta: the Easiest Thing I never Made
Posted in Vegetarian on January 23, 2011 | 20 Comments »
I have a soft spot for polenta. I love to slice it about half an inch thick and sear it in a hot frying pan before covering it with some of our canned tomato sauce or other yummies. It`s also wonderful baked in the oven with an egg and salsa. I didn`t grow up eating [...]
The `Secret`to the best Roasted Potatoes
Posted in Sides, Salads and Snacks on January 22, 2011 | 19 Comments »
I have never been shy about sharing my follies here. It`s not so much that I`m proud of how I miss some of the more obvious tricks in the kitchen – it`s the enduring thought that if just one person learns the trick from me sharing it, then it`s all worthwhile. I called my Father [...]
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