Tuesday, August 31, 2010
I found fresh black eyed peas in the market today so we decided to adapt Hank Shaw's recipe for a Greek-inspired salad. By keeping the beans warm, along with the roasted tomatoes (as opposed to sun-dried), we made it into less of a salad and more of a hot meal. Yum!
Sunday, August 29, 2010
Friday, August 27, 2010
Erik's been craving spaghetti, and the heatwave earlier this week made my tomato plants explode with fruit, so I decided to make sauce. I just sauteed some onion with marjoram and dried chilies, threw in a couple of whole garlic cloves, and then added the tomatoes and let them caramelize. The result was amazingly sweet, and perfect with bread smeared with salted butter and roasted garlic.
Thursday, August 26, 2010
Wednesday, August 25, 2010
Friday, August 20, 2010
Inspired by this amazing blog post, and Hank's recipes, Erik and I went foraging for fennel pollen last week. After about a half hour of gently shaking fennel flowers into a tupperware container, we had about a tablespoon of pollen and at least as many bugs. Newly convinced that the price of imported, dried pollen was worth it, we gave up and bought a jar. Making the hand-rolled pasta (which has the pollen in it) was surprisingly easy and fun- I think it would be a great meal to make with kids if you have them.
Wednesday, August 18, 2010
Monday, August 16, 2010
When Erik picked this recipe out of one of our River Cafe cookbooks, the first thing I thought of was "Veronica, I made your favorite- spaghetti with lots of oregano!", so of course we watched Heathers while we ate. I must say that this recipe- which calls for 1/2 cup of dried oregano plus "two generous handfuls" of fresh oregano, tossed into the pasta with a bit of olive oil- was a bit much for me. This is only the second River Cafe recipe we've tried and disliked (I know, I really should change this blog's title to "Recipes from River Cafe and Jamie Oliver")... really it was just too much oregano. The pasta was bitter and woody (why did it need the dried oregano?), and desperately needed something to balance it out like some ground pine nuts or walnuts maybe, or even some cream or butter. The fresh cherry tomatoes from my garden were a nice, sweet reprieve, but I definitely did not go back for seconds. Oh, well...
ADDENDUM: We figured out that the problem arose from using Mexican dried oregano instead of Italian! The Italian variety comes in big, leafy bunches, whereas the Mexican is ground up and includes lots of stem pieces.
Saturday, August 14, 2010
Wednesday, August 4, 2010
Monday, August 2, 2010
Sunday, August 1, 2010
The sausage came from Cafe Rouge, and I made the mostarda following the River Cafe recipe for Pears in Mustard Syrup, using peaches instead of pears and mustard seeds and powder instead of "mustard essence," which I couldn't find. I also added some thyme from the garden.
Made with dad's amazing Satsuma plums, cooked with just a little brown sugar and vanilla. I packed this in jars so Marina and I could eat it while working at the craft show this weekend. Not very pretty, but pretty yummy.