Andrea and I independently ran across nice-smelling strawberries at the Coop and bought a box, so we had "too many". Fortunately for us (who knows what we would have done otherwise!) there was rhubarb in the fridge and I had just seen a really nice sounding recipe for strawberry rhubarb compote on Food52.
Saturday, May 28, 2011
It's not all that often that we do steak and potatoes, but that's what needed to be eaten, so we forced ourselves to eat it. ;-)
Wednesday, May 25, 2011
There was plenty of broccoli in the biokiste, pairing it with beef seemed almost too obvious.
Tuesday, May 24, 2011
We grabbed a pre-made asian noodle salad for our hiking trip on Saturday and that gave me a powerful craving for a self-made one. :-)
Monday, May 23, 2011
To use up the chard in the fridge, I used a recipe from food52 that sounded pretty good. To go with it I broiled some chicken leg quarters (seasoned with salt, pepper, and piment d'espelette).
Posted by Greg Landrum at 7:30:00 AM
Sunday, May 22, 2011
Idea and recipe outline from the JPFF2 episode (don't have the book, but I watched the episode).
Posted by Greg Landrum at 7:21:00 AM
Friday, May 20, 2011
I found some nice-looking scallops on sale and did them really simply:
Thursday, May 19, 2011
What to do with the celery roots in the fridge? What to do? Ah! got it!
Monday, May 16, 2011
We got the first eggplant of the year in the biokiste and I ran across a recipe in Le Menu that looked like a good way to use it: Krapfen with a quark-heavy dough filled with eggplant, tomatoes, cheese, and fresh herbs. I added leeks to the filling and used a hard cheese instead of goat cheese, but otherwise I didn't monkey too much with the recipe.
Sunday, May 15, 2011
An idea from Le Menu to use up kohlrabi: Cook some small lentils in boiling water until they're ready to eat (~30 minutes), halfway through add some vegetable bouillon. Combine finely chopped lemon balm and chervil, chopped garlic, light cream, and salt and let simmer gently for a while. Peel some kohlrabi and slice 5-7mm thick. Saute these in butter until cooked through and lightly colored on both sides. Serve by layering the kohlrabi and lentils on a layer of the sauce; top with more herbs for color.
A quick one at the end of a warm day: a bed of dressed lettuce surrounded by diced cheese, olives, broad beans, strips of siedfleisch, thinly sliced speck pieces, grated carrots dressed with lemon vinaigrette, and steamed kohlrabi sticks. Served with good bread.
Posted by Greg Landrum at 6:02:00 AM
Tuesday, May 10, 2011
Monday, May 09, 2011
A variety of salads to go along with the hot weather and use up leftovers from grilling.
- Grilled peppers and green onions, macaroni, lemon vinaigrette.
- Potatoes from the hobo pack served at room temp tossed with the remaining baerlauch pesto and some additional olive oil
- Salt cod, broad beans, tomatoes, olives, red onion, parsley, red wine vinegar, olive oil (recipe from La Cucina de Mama)
- A standard green salad.
Posted by Greg Landrum at 6:17:00 AM
Sunday, May 08, 2011
Last night's grilling:
- Grilled peppers tossed with grilled spring onions. Served with a lemon vinaigrette
- Grill-roasted asparagus also served with the lemon vinaigrette
- Hobo pack with potatoes, onions, garlic, piment d'espelette, salt, and pepper
- A ribeye on the bone, seasoned with salt, pepper, and coriander. Served with a "pesto" made from baerlauch, toasted almonds, and olive oil.
I found this intriguing pancake recipe a week or so ago (just the picture is enough to make me want to make it!). Yesterday I got around to trying it.
Thursday, May 05, 2011
Another simple one:
Monday, May 02, 2011
[trying to get back into the rhythm of posting regularly]
Posted by Greg Landrum at 5:37:00 AM
Sunday, May 01, 2011
For this one I did a collection of recipes from Let the Flames Begin. I haven't used that so much in the past, so it was a lot of fun to go through and pick out new recipes and ideas.
- Chicken wings southeast asian style: coated with coriander, salt, and pepper; grilled; tossed with chile-bean paste, sriracha, lime, cilantro, mint, basil, sesame oil; served with a peanut-ginger-soy dipping sauce
- Grilled buffalo wings, twice re-imagined: coated with curry powder, salt, and pepper; grilled; tossed with oregano, garlic, white balsamico, olive oil; served with a gorgonzola, sour-cream, olive oil dipping sauce.
- Grilled potato steaks with sour cream, bacon, and chives
- Siedfleisch marinated with parsley, garlic, and olive oil; grilled; served with red onions killed and then tossed with corandier, white vinegar, and olive oil.
- Black bean, pineapple, chipotle salad.
- Dessert: slightly sweet drop biscuits topped with a compote made from rhubarb, grated fresh ginger, and candied ginger.