Posts tagged ‘onions’

January 27, 2012

Why You Always Buy Beets with the Greens | Duck Fat Beet Greens

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 is quintessential Great Depression cooking: making do with the leftovers.  Lowly ingredients that are greater than the sum of their parts.

This time I had some leftover duck fat from a spicy smoked duck breast to start the gravy.  If you don’t have it, use bacon fat.  It’s enough to turn a greens-phobic into a greens lover.

Beet Greens with Duck Fat and Onion Gravy, makes enough for two (but barely, if one of them is me)

Greens from one bunch of beets, stems removed, washed well and chopped

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November 3, 2011

Sharing History | Pierogi

There is a vast expanse of Europe between the Black and Baltic Seas commonly known as “Eastern Europe.”  Millions of Americans can trace their ancestry from this region, but many of them don’t know exactly where.  They came through both the front and back doors of the East Coast in search of something more.  They came to mine coal, bend steel, crunch numbers, and maybe raise hell.  Many of them saw the horrors of the 20th century up close, and came here to escape.  They might not have brought much, but they brought their culture, their spirit, and their food.

At the center of this culinary tradition are Pierogi.  It’s the unofficial national dish of Poland, and they are eaten, with different names, from Ukraine to Latvia.  They are traditionally filled with potato, cheese, sauerkraut, or fruit preserves.

But most importantly to me, it’s Hades’s favorite food and the in-laws’ official celebratory dish.  Needless to say,

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