Pass the Peas

Summertime and the recipes are easy...

(Hey Bobby, why do you like soul food?)

Posted at 00:32 on Fri, 25 Jun 2010 in category food | Comments (2)

Tomato 2010

Thanks to the Lavustices.

Posted at 23:40 on Sun, 20 Jun 2010 in category food | Comments (3)

Brassica


Mon petit chou-fleur...


...je t'aime...


...je veux te couper.

And, a recipe:

  1. Cut one head of cauliflower into florets. Boil in salted water until slightly underdone.
  2. Start three strips of bacon in a cold, cast-iron pan.
  3. Cook one-half pound of pasta in the same water as the cauliflower. Something big and chunky works best: fusilli, rotini, gemelli...
  4. Once the bacon has crisped itself, remove from the pan and drain.
  5. Add red pepper flakes and one smashed clove of garlic. Remove garlic after 30 seconds.
  6. Add cauliflower, pasta, and one half cup of the cooking water to pan. Break up large pieces of cauliflower with your wooden spoon. Toss vigorously and allow to cook.
  7. Chop bacon and return to pan. Finish with parmesan. Adjust salt and pepper.

Posted at 21:09 on Tue, 11 May 2010 in category food | Comments (3)

Short Stack

I couldn't have done it without you, Dr. Maillard.

(The usual base, enhanced with cinnamon, nutmeg, dried sour cherries, chocolate chips, and a splash of buttermilk.)

Posted at 18:00 on Sun, 11 Apr 2010 in category food | Comments (5)

Pain au Levain

The levain was started from a bit of homemade wine lees, and built up over about a week. (I loosely followed the procedure here.) If you're a baker and you haven't tried this yet, you should. To paraphrase Strong Bad, "A pain that is not au levain is scarcely a pain at all."

Posted at 17:54 on Sun, 11 Apr 2010 in category food | Comments (0)

Galette

A free-form, rustic tart.

Posted at 17:30 on Sun, 11 Apr 2010 in category food | Comments (3)

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