I understand the problem as well as anyone: we’re told to eat fish for its health benefits, but it’s a challenging ingredient that leaves us either nervous or unfulfilled. We’re afraid to eat it, and when we do we’re hungry later. Well I have the solution — trout paired with bacon.
Growing up, this was just about the only way I would eat my greens. I am more adventurous now, but I still love some good smothered greens. This is an ultra-simple recipe, one my Grandma made frequently, making a quick gravy out of (usually) some rendered bacon fat, a little flour and some onions. It… Read More Why You Always Buy Beets with the Greens | Duck Fat Beet Greens
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
So much of Irish cooking was born from necessity. But from Ireland’s extraordinary hardships came simple, delicious farmhouse dishes that rely on cheap, available ingredients. In this case, there are a mere four ingredients – pork ribs, bacon, onions, and of course, potatoes. Then, with a little heat and a little time, they transform themselves… Read More Irish Cooking | Pork Rib Stew
It seems to me that I’m going through a breakfast phase. Eggs at most meals, bacon at dinner. This is good for the winter. It’s cold, it’s comforting to have maple syrup on the table. It reminds you that the sap will be rising again soon, tapped by our friends the farmers. Rising sap means… Read More Obsession with Breakfast Continues | Chicken and Waffles
I grew up eating breakfast tacos. Notice I did not refer to these as breakfast “burritos.” You won’t find vegetables in these. They are not some sort of fancy omelet in a flour tortilla. They are typically leftovers and eggs wrapped in a warm flour tortilla. They usually consist of some combination of the following… Read More Breakfast Tacos, San Antonio Style
Poseidon is somewhat of a world traveler. After spending some time in Slovenia, he brought back with him a delightful way to incorporate turkey into a weekly menu. He first came across this dish at the restaurant Julija on Ljublijana’s Main Square. It’s a very typical and traditional Slovene dish, but with Italian notes (after all,… Read More Thursday Night Turkey, via Slovenia
Persephone's Kitchen 