Turbot has become my new favorite fish. At first blush, it’s light, mild, and delicate. But a heartbeat later you realize its meaty, dense, and packed with beautiful flavor. Pair it with this seasonal and politely assertive sauce and you’ll really get your loved one’s attention on a cold December night. Most importantly, the ingredients… Read More Early Winter Heaven | Turbot with Chanterelles and Melted Parsnips
I love the Greener Grocer. You can find so many local things at the shop as well as the occasional rare treat from farther afield. The most recent delicacy was a quarter pound of Oregon black truffles, which will feature prominently in our Christmas Eve and Christmas day meals. But my favorite way to use… Read More Darkest Night of the Year | Truffled Root Vegetable Dauphinoise
It’s snowy and cold here in Ohio. Perfect Christmas weather. But don’t let that weather preclude you from making something deliciously local and in season. At the Greener Grocer in North Market, you can pick up the three or four ingredients you need for this simple, luscious dessert. In fact, it makes a fantastic Christmas… Read More Locavore Dessert | Caramelized Apple Cranachan
Cherub likes a good breakfast. This morning, since it’s gotten a little chilly, I served her some hot cereal. I couldn’t find local oatmeal, so rolled spelt, from Stutzman Farm made an even exchange. You can find Stutzman products at the Greener Grocer. It cooks pretty much like oatmeal, two parts liquid (milk, local apple cider, water, etc.) to… Read More Apple-licious Breakfast
It happens pretty much once a week. I love it. Hades loves it. Cherub can’t get enough of it. I love that it’s a versatile dish that takes on whatever flavor or season you throw at it. I often make it as a vegetarian dish, and we never really miss the meat on those nights. You can even skip cheese to make it vegan if you top it with a delicious and simple pangrattato. This summer’s versions have included carrot and coriander or the ubiquitous tomato and basil, as well as this week’s fancy-schmancy version: shrimp with sea beans.… Read More Risotto Night | Shrimp and Sea Beans
Didn’t they always serve roast lamb on Sundays back in the Mad Men era? This Greek-inspired lamb shoulder with an olive sauce is worth all the trouble and forward planning you might have to do. Hades and I had a hankering for some lamb after the Greek Festival last weekend. Maybe with some olives. And… Read More Greek, Only Not | Roasted Lamb Shoulder with Olives
Persephone's Kitchen 