i hope you eat good food, grow beautiful things, and have more love than you know what to do with.
Make sure you wash the hairy bittercress well so you don’t get a mouthful of grit, and that it’s from an area where you are certain no pesticides or herbicides have been applied! In the mornings during spring, one of the things I like to collect …
Along with dandelions and garlic mustard, hairy bittercress (Cardamine hirsuta) is one of the first greens to come out during the spring. Often viewed as a weed, it’s actually a delightful vegetable that, while a pain to collect, is quite tasty in that it can …
I rarely go to the Asian supermarket because I’m so far away from any (which has resulted in me making a lot of things at home) but when I do go, I like to pamper myself a bit. I bought this beautifully fresh and insanely marbled package of short rib and immediately new what I had to do with it.
I seared it on just one side because you know I’m a fiend for my meat rare/raw, but also because they were pre-sliced so thin it would have cooked through. You could of course, sear both sides but it will come out medium. Delicious as well but if you don’t eat your meat anything more done than rare, that might be a problem. I had to freeze them for about an hour to get it to make sure it didn’t cook all the way through before the cooked side was done searing. It was quick marinated in a sauce (the recipe included) to allow it to caramelize quickly.
They negi miso and egg yolk are non-negotiable conditions.
Yes yes, discalimer about health effects of eating undercooked meat. Let’s move along!
Recipe
That bumper crop of tomatoes sitting in your freezer can come out when the wood burning stove starts roaring to make this delightful tomato jam. Paired with burrata or on some buttery biscuits, its tangy tomato-y sweetness is wonderful for a laid back brunch charcuterie …
Welcome to my new website! I finally migrated everything over to wordpress and am still in the process of tweaking and making sure everything is running smoothly for your viewing enjoyment. To celebrate this move, I present to you a childhood favorite of mine: Marinated …
We went over to my husband’s mom’s house for Easter yesterday, and came away with quite a bit of lamb. My husband actually really dislikes lamb and often complains about the gaminess of it. However, he is quite fond of Mongolian and Xi’an stir fries featuring it. I was craving this street food this morning and all the sauces and spices are more or less constant residents in my pantry. The “mo,” which is unleavened bread, is quite easy to make as well, proofing while you prepare the sauce! It’s a delicious and different way to use up leftover lamb.
Ingredients for “Mo” Pancake (makes 2)
1. Combine salt, baking powder, and all purpose flour together. Add water and mix well.
2. Roll into a ball and allow to proof, covered, for 15-30 minutes while you prepare the sauce and meat stuffing.
3. Once proofed, divide dough ball into two and roll out into a flat pancake, about 1/4 inch thick.
4. Heat a wok, crepe pan, cast iron, or other nonstick pan, over high heat and place the mo onto the surface. Cover and allow to bake for about 2 minutes, or until first side is slightly charred. Flip and cover for another 2 minutes or until second side is slightly charred. Repeat with the second pancake.
5. Remove from heat and using a knife, cut a pocket into the mo, slather with tian mian jiang, and stuff with the lamb stuffing.
Ingredients for Lamb Stuffing
1. In a bowl, mix sesame oil, Szechuan pepper, black pepper, soy sauce, vinegar, sugar, cilantro, spicy red pepper paste, sugar, and minced garlic together. Set to the side.
2. Over high heat, sautee star anise in vegetable oil until fragrant. Add bell pepper, onion, and lamb together, quickly for about 45 seconds to 1 minute, and remove from heat. Pour sauce over it and mix well. The residual heat will bring out the flavors of the spices.
3. Slather tian mian jiang into the mo pocket and stuff with lamb.
“…I was almost there when Nielsen’s head poked out from his cooking cell. ‘You miss your lunch, Mr. Herriot. You have tough time, you look tired, Wait there.’ He held up a hand. ‘I make you something.’ I stood in the doorway as he laid …
The wood stove is nearing the end of the season but that doesn’t mean I can’t use it for a last hurrah. Roasting peppers in it is especially fun and easy, as I can just nestle the peppers into the coals/wood, close the door, and …
Once my onion chives are out, I know spring is right around the corner. A wonderful substitute for scallions, onion chives are a staple in my kitchen. They’re often the first to appear after winter, and the last to leave after fall. Allium schoenoprasum, common chive, or onion chive is closely related to other species of the Allium (onion) family. It’s a hardy, clumping perennial with beautiful pom pom flowers that attract bees and butterflies while being pest resistant.
They are hardy down to zone 3, making them a great plant for your edible food forest. While they do best in full sun, you can also keep them in the shade. They tolerate a wide variety of soils and pH, and are very drought tolerant. Like most plants though, prolonged wet feet may cause them to rot, but they are fine if you’ve had heavy rain for a few weeks.
Propagation is easy as they divide by bulbs as well as grow well from seed. I usually cut off the seed head and stick them into the ground whole.
Use them in cream cheese, tartare, as garnish–everywhere you’d use scallions you can use them too!
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Rich and creamy grits are always welcome in this household. I usually keep a box of instant grits because slaving over a stove babying cornmeal isn’t exactly how I would like to spend my mornings. While the grits is cooking, the sausage is sizzling in …
