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
The humble moule. Such a tasty yet inexpensive little gem. Pair them with the late-summer tomatoes and peppers still prevalent at local farmers’ markets, a dash of spice, and you can transport your plate to the Incense Route. A two pound bag will set you back about six bucks at Whole Foods. Buy a loaf… Read More An Exotic Meal, In Season, and On the Cheap
It was Beethoven who said that “when the ideas are good, the elaboration is not of such great importance.” I think this attitude is equally important in the kitchen. Take last night’s dinner, for example steak and potatoes.
As I said in my first post, you won’t find earth shatteringly new ways to cook here, just tasty ones. The skirt steak was marinated very simply in olive oil and salt. Why? We were out of pepper and I was too lazy to shop for some. (But I will shop for some tomorrow at the new North Market Spices.)… Read More Autumn Prelude – Steak and Potatoes
One of the events that will be here before you know it, Columbus foodies, is Local Foods Week. This year’s is October 2 through 8. Part of the events this year is an Eat Local Challenge. Hades and I are already starting to think about what we’ll do for those seven days. … Read More Local Foods Week is Coming Soon
Feel like you’ve spent your entire life in the customer service line? Tired of being fed the robotic, ubiquitous and industrial tomato soup with grilled processed cheese? Then give today’s lunch menu a go with someone you love. This light and tasty combo is vegetarian friendly and takes advantage of two peak late-summer crops. Its… Read More Soup and Sandwich for Two
We’re on the cusp of September and the tomato plants are on their last legs. There are still a ton of green tomatoes on the vines, but I wonder if we’ll have enough hot days to turn the rest. My guess is not. I’ll take this as an opportunity to learn how to make stuff besides fried green tomatoes.
… Read More Last of the (Famous International) Tomatoes
Persephone's Kitchen 