May 20, 2012
It’s the time of year that it’s hard to pin me down. I’m outside. Busy in the backyard, planting, weeding, sitting, contemplating. I just want to be outside. Watching for the return of Chestnut. Seeing if we have any new baby rabbits in the yard. I just find so much peace there, that you’re hard pressed to get a post out of me. I have better things to do.
Because of this I was there, in the backyard, when the peonies bloomed this year. They are my absolute favorite flower: profuse, heavy blooms; heady fragrance. I turned the confetti of abundant petals into syrup. I did this last year, but not as adroitly.
Marry to this that I went strawberry picking with friends last week. And 17 pounds picked meant there was certain to be some jamming. Did there happen to be some master pastry chefs along? Why yes, there were. (Thanks, B.) So I asked them how to incorporate my peony syrup into the jam that was sure to follow all that picking. Add the syrup at the last minute, they said, to keep all the flower essence. But of course.
Ten cups of strawberries
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Posted in Canning, Columbus, Family, Flowers, Friends, Local Foods, Music, Ohio, Peony, Pistacia Vera, Seasonal, Strawberries, Summer |
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April 4, 2012
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pomegranate = olive green; blackberry = purple; blueberry = …blue; beet = pink; turmeric = yellow; dandelion = almost nothing
Playlist included Stay Young, Go Dancing, by Death Cab for Cutie.
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Posted in Easter, Eggs, Family, Foraging, Holidays, Music, Ohio, Spring |
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March 28, 2012
I returned home after a lengthy trip to Texas to find spring had sprung: the daffodils were spent and the ferns unfurling. Nestled amongst said ferns on the shady side of the porch were dandelions, just emerged, with slender leaves and nary a flower in sight.
Which of course meant they are at their peak for eating.
Tonight’s dinner involved a return to cooking with a risotto. Included were the fruits of my garden weeding – young dandelion leaves – and broad beans, another early spring arrival.
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Posted in Columbus, Cooking Tips, Foraging, Music, Ohio, Recipes, Rice, Risotto, Seasonal, Spring, Vegetarian |
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March 17, 2012
When we visited our farmer friend Dick Jensen a few weeks ago for maple tapping, we picked up some of his lovingly raised and delicious grass-fed beef. We blew through the short ribs (I still owe you some posts on those, two ways) but we also bought a brisket with the full intention of having it as corned beef.
And everyone loves it for St. Patrick’s Day. But consider it as something you could make anytime. It makes enough for leftovers for a couple of days. Turn it into amazing sandwiches with a little Russian dressing and coleslaw. Add some leftover potatoes that you par boiled and then roasted in fat and turn it into hash. This is not your out of the can variety.
It’s worth the effort.
There is a bit of wiggle room just how long you choose to brine your brisket.
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Posted in Local Foods, Flying J Farm, Music, Potatoes, Spices, Beer, Family, Beef, Ohio, Irish, Preserving |
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March 10, 2012
This is the most marvelous thing to put on top of pasta, fish, crispy duck breasts, wild rice. Oh goodness. It’s good on anything. I’m planning on putting it on top of some eggs and cream cheese and bagels from The Bagel Tree tomorrow morning.
It is many times like this that I feel very much like Nigella Lawson in the final few shots of her television program, greedily going through the fridge, late at night, slathering spicy spreads on whatever it is that she cooked that day. But you know, the woman really knows how to cobble together a bite.
And I do, too, if I do say so myself.
This little spread will work wonderfully on lots of things. And it comes together with just a few ingredients and a fast whiz in the food processor. Moments, really.
Walnut Aillade, makes enough to sauce a dinner for three or four, plus a bit for late night slathering of snacks
1/2 c walnuts
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Posted in Garlic, Garnish, Music, Ohio, Olive Oil, Olive Orchard, Parsley, Quick, Recipes, Vegetarian, Walnuts |
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February 16, 2012
In Georgian cooking, Khmeli Suneli is a spice mix that can be used as a dry rub or as an enhancement to soups and stews. It is essentially a curry, since it’s just a mix of spices. You can choose to use all dried ingredients, or include some fresh, if you have it or it’s in season.
I used this in a mixed braise with lamb and short ribs (expect a post about that soon). But it would also be great mixed with some olive oil and bread crumbs as an herb crust on chicken or fish. Or sprinkle in a heaping tablespoon once you’ve sweated down some onions as a base for soup.
It’s fragrant, beautiful stuff, with forgiving measurements.
Persephone’s Khmeli Suneli
Mix equal parts dried of (I used a tablespoon each):
Whole fenugreek seeds
Bay leaf (I used 2 huge ones)
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Posted in Music, North Market, North Market Spices, Ohio, Recipes, Spices, Vegetarian |
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February 1, 2012
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Playlist included Mr. Sun, by Kina Granis.
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Posted in Flying J Farm, Foraging, Local Foods, Maple Syrup, Music, Ohio, Seasonal, Winter |
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It’s the time of year that it’s hard to pin me down. I’m outside. Busy in the backyard, planting, weeding, sitting, contemplating. I just want to be outside. Watching for the return of Chestnut. Seeing if we have any new baby rabbits in the yard. I just find so much peace there, that you’re hard pressed to get a post out of me. I have better things to do.
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