August 31, 2010 § 2 Comments
Last week at the farmer’s market I ran across this interesting fruit called the huskcherry. Apparently it’s also called a gooseberry, and is related to the tomato and tomatillo. Regardless, I thought they tasted really interesting; faintly sweet and altogether lovely. To eat or use, peel back the husk, which is reminiscent of a paper lantern, and enjoy fresh or baked into desserts, such as this huskcherry crumble.
August 20, 2010 § 8 Comments
Ever since I learned that carrots could come in something other than orange, I’ve been eagerly anticipating cooking with them, and these delicious purple carrots that I got from the local farmers’ market did not disappoint. As you can see, in my bunch of purple carrots a small orange carrot stowed away.
You can definitely make this roasted carrot recipe with orange (or any other) carrots, but as I am always thrilled to have an excuse to ramble on about carrots and their history, here goes: Carrots can come in all different colors, from orange (originally bred in the 17th century in the Netherlands, in honor of the House of Orange) to white, pink, purple, and even red! Purple carrots are a bit stringier than their orange counterparts, but I think they have a slightly nuttier taste, a bit more subtle than the bright flavors of an orange carrot. This recipe is also easily increased for a crowd, and is sure to be very exciting at your next dinner party or whatever, since purple carrots are still not easily found in the local grocery store. « Read the rest of this entry »
August 16, 2010 § Leave a comment
Yesterday was my first trip to the local farmer’s market. I’ve been to the large one in my hometown but never to the one here near my school in the Midwest because I’d either oversleep the time, or was out of town. However, I am so happy I grumpily made it out of bed and to the market, because I found so many gorgeous vegetables and a lot of other foodstuffs – they had bread, homemade tortilla chips, pies and other sweets, cheese, and sausages in addition to fruits and vegetables.
However, I restricted myself to two reusable cotton bags of produce, because otherwise I’d find myself drowning in vegetables. The first thing I cooked was Swiss chard. Isn’t it stunning? It’s like eating crayons, only, you know, healthy and tasty…and actually edible for those of us not in kindergarten!
Anyways, I decided to stir-fry it with some Chinese sausage. I like to serve the Swiss chard and Chinese sausage mixed in with noodles, but it’s also good with rice. I don’t recommend using seashell pasta like I did – spaghetti or linguine or any long noodle, Asian or not, works much better – but hey, this is what I had in my pantry. It still tastes great, though is more challenging to eat with chopsticks; I opted for a fork.
August 6, 2010 § Leave a comment
Recently the new Cooking Channel has been showing reruns of the show attached to this recipe’s inspiration’s cookbook, Jamie at Home. I never knew that there was such a show, and in fact, as I’d never watched Jamie Oliver cook on television before, I was a bit hesitant to watch — what if I hated the show? Thankfully the show is absolutely delightful, even though I’ve clogged up probably half of a certain someone’s DVR with Jamie at Home (the show) and Cats 101! Of course, it eventually reminded that I’ve been promising a certain lamb recipe for months now and have only now delivered it, despite declaring it one of my favorite dishes thanks to its great flavors and ease of adaptability.
Since I treat the original recipe as a jumping-off point, I’m only going to give the recipe for the lamb meatballs and the quick-pickled red onions, and then some suggestions for toppings – each time I make this I simply toss on whatever vegetables or herbs were cheap and looked fresh from the grocery store. I bet if there’s nothing that catches your eye, chickpeas (garbanzo beans) could work well too. I do, however, always serve the lamb meatballs with warmed pitas and some natural yogurt or crumbled feta. The lamb meatballs are kebab-inspired, so you can pretty much add any vegetable or cheese or herb that reminds you of the Middle East. So, without further ado, here is a delicious way to prepare lamb without too much fussing around! « Read the rest of this entry »