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
I was recently forwarded this Nigel Slater article that really drives home the importance of doing some big cooking on the weekend (such as this roast pork shoulder in the article) so that you have enough for several meals that require minimal prep for the rest of the week. I love cooking in this way. … Read More Best Topping for Tacos | Cactus with Prickly Pear Vinaigrette
Sometimes I need a bit of liquid en[courage]ment to get moving in the blog posting realm again. Enter the cocktail. I whipped up something with the few bits and bobs that we have ’round the house. I know, I have prickly pears in my house. In January. Hush. Because of this cocktail, I’ve been inspired… Read More Persephone’s Drinks Cabinet | Prickly Pear Rum Punch
I am not a snob when it comes to where I’ll shop for ingredients. I am very happy to pick up whatever looks good where ever I go. I was at Meijer recently (which is a mid-western version of Wal-Mart) to pick up some Kinder for Cherub. And batteries, for all the toys she got… Read More Explorer | Long Beans
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
Pie. Tart. Deliciousness in a dish. The recipe for this Any Season Fruit (or Vegetable) Tart (page 19) is from Gilt Taste. It’s a surprising base that can skew sweet or savory. But on first blush, you could only assume it would be sweet as the base is butter and sugar creamed together. It has… Read More Pie Season | Parsnip and Butternut Tart
Oh my goodness. I stumbled on something. Pumpkin water. Water. Only the complete essence of pumpkin. Much like tomato water. Only pumpkiny-er. Obviously. I just knew this would make a good cocktail addition. And of course, my friend Molly completely helped me in sussing out some ingredients. Because she’s totally good at it. And she… Read More Persephone’s Drinks Cabinet | The Rum Whitfield
Persephone's Kitchen 