Barley Salad with Kalamata Olives, Sun-dried Tomatoes, and Parsley

I have cooked with whole grains for a long time.  My fascination began, simply enough, with bulgur wheat used to make tabouleh.  It was a gateway to all sorts of other grains; winter wheat, soft summer wheat, oat groats, farro,  you get the idea.  There are lots of grains readily available that a few short years ago were very difficult to locate.  A good earthy health food store went a long way to rectifying the shortage but now about every food store carries some sort of whole grain. Continue reading “Barley Salad with Kalamata Olives, Sun-dried Tomatoes, and Parsley”

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Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)

As a kid, learning to cook a fried egg and bologna sandwich is like teaching me how to load a gun without establishing any safety guidelines. While the combination of griddled bread, egg yolk, mayonnaise, seared bologna, and American cheese is white trash foie gras, perfecting the fried bologna without having made a grilled cheese, … Continue reading Cheats, Lies, and Hucksters (How to Cook a God Damned Grilled Cheese Sandwich)

Everything but the Hamburger, Special Sauce Included

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Sadly, as I sit at the bus stop watching my daughters play, I have to tell myself: summer is so last season.

All summer I have been grilling vegetables for salads. Mostly zucchini and summer squash; I char it deeply and then chop it and toss it with basil, lemon juice, and olive oil, in sort of a grilled chopped salad. It captures all the flavors of early summer one could want. But at some point, either the zucchini or I tire and the dish no longer appears on the table. At least not until next summer, when the annual craving for these flavors peaks again. Continue reading “Everything but the Hamburger, Special Sauce Included”

The Asparagus Has Not Sprung

The rain is really coming down now.

On the few days it has been nice I have been to the garden looking for the tiniest hints of spring.  Maybe thin asparagus tips might be peeking at me through the damp dirt.  The tarragon is growing, so is the sorrel and savory.  The  purple chive blossoms are ready to burst open and there are strong whiffs of lovage.  I have already made my beloved lovage cream cheese spread even if it is only beloved by me.

I know I could go to the store and buy asparagus.  I know it would taste good.  I have already seen countless asparagus recipes tempting me, one for an asparagus tart that looks amazing.

The mustard greens are blooming now, a toad has dug his way up from the mud.  Around dinner time he wrestles himself in between clumps of dirt getting himself as close to the earth’s warmth as he can.  He needs to protect himself from the night time cold. During the heat of the day a snake is searching the compost pile  for mice.  Soon…I think to myself…soon you will get to taste the sweetness of the asparagus that only happens when you grow your own. Continue reading “The Asparagus Has Not Sprung”

Stems and Seeds

Hippy food has long been a bastion of vegetarian eats for many reasons. Some political, some personal but in all honesty mostly because it is cheap and often utilizes every last morsel sharing some of the same philosophy as head to tail eating, ironic?, well, yes. Never mind the reasons though because that doesn’t mean … Continue reading Stems and Seeds

Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy

The one thing that stays the same around my kitchen, has been a continuous thread,  is collard greens. Collard recipes have been prepared in many incarnations but eventually I rendered them all down the most basic of recipes.  I like collards in every fashion imaginable,  and while I can spoon potlikker right out of the … Continue reading Pot Roasted Collards and Purple Hull Pea Fritters with Spicy Buttermilk Gravy