Octopus and Potato Salad with a Tomato Vinaigrette

I like the unexpected.  Especially when it is something new to me, or it tastes and sounds exotic but in reality it has a longstanding history—a marriage of flavors that is natural. Flavors tried and tested over time, in this case,  in towns all across Portugal.

Octopus is a food that falls into a category that not to many foods do—it is either flash cooked very quickly or it is stewed for a very long time. Both methods intended to render the octopus meltingly tender.  I have tried flash cooking octopus several times and either I am an idiot and just can’t get it right or my definition of tender is radically different from everyone else who uses the flash cooked method. Continue reading “Octopus and Potato Salad with a Tomato Vinaigrette”

Hydrating Droopy Vegetables

DSC_0686While it is not ever my first choice, hydrating droopy vegetables is worth the effort if your vegetables aren’t too far gone.  I am not talking about trying to save rancid moldy vegetables but rather the carrots I bought yesterday that were crisp, fresh and gorgeous but somehow, within a 24 hour span in the fridge, have gone wilty, maybe even beyond wilty but nowhere near rotten.

It pains me to throw out food.  Generally I would make a stock with vegetables like this just to use them up but I was really counting on this particular gorgeous bunch carrots for dinner.  I wanted to roast them in a high heat oven, taste their sugary goodness alongside a perfect roast chicken, but not now.  At the end of an hour in a hot oven they would be nothing but mush. Continue reading “Hydrating Droopy Vegetables”

Perfect Microwave Broccoli

_TJH7023Rarely do I use my microwave. I use it to take the chill off my coffee. I heat leftovers for lunch. Whenever a recipe calls for “butter, melted” onto the glass turntable the fat filled Pyrex measuring cup goes. I don’t cook with my microwave in any real culinary sense. I sometimes wonder why I have it, why I allow it to take up precious counter space when I know everything for which I use it can be done just as easily on the stove.

Of course there is also the fear that has been around as long as the microwave, that somehow it poses some sort of health risk. I don’t know if it does or not but if I error on the side of solid scientific research, it would tell me the microwave is harmless. Even so, I will lean on the side of caution and repeat the mantra I continually voice to my children, don’t put your face right up to the microwave door to watch as a cooking pizza pocket swells and shrinks, as if it is coming to life, and please, stand back an arms length.

I don’t believe the microwave has ever lived up to its original space age expectations. Nonetheless I read an article touting the healthy aspects of cooking vegetables in a microwave. Because it basically steams the vegetables, the vegetables retain a large portion of nutrients then if you used other cooking methods. It made sense, and I am buying in, or at least I want to and there are lots of reasons why. Continue reading “Perfect Microwave Broccoli”

Classic Creamy Coleslaw

cabbage

My favorite kind of coleslaw is the classic, creamy variety; it comforts me because I grew up eating it at a mom-and-pop catfish bar whose coleslaw was second to none. Their version was made with finely grated cabbage and bright orange ribbons of carrot. It was a bit tart and a little sharp — the way horseradish can be — because the cabbage was freshly grated. It paired perfectly with deep-fried catfish, whose crispy tails tasted of bacon. This is the slaw by which I judge all others. Continue reading “Classic Creamy Coleslaw”

Three Bean Salad, Redux

Three Bean Salad

Now that picnic season is upon us, I get nostalgic over classic summertime fare. There is nothing quite like a family reunion over fried chicken and a potluck dinner, tables threatening to buckle under the weight of all the CorningWare and Pyrex.

Of course, there are the old favorites: green bean casserole, scalloped potatoes, pea salad with bacon and mayonnaise, three bean salad, and most certainly a mustardy potato salad — and, if luck is with me, an old-fashioned custard pie sprinkled with a little nutmeg. I love all these foods — but this year, I want something new. Continue reading “Three Bean Salad, Redux”

Morels with Asparagus & Five Reason to Eschew Recipes

Mushroom Hunting

There was a time when my father and I would have walked the distance up the hill to Gordon’s Rocky Top. We would have crossed the creek, stepping gingerly across the slick rocks like seasoned hopscotch players, hiked to the fork in the path, taken the trail on the left, and then quietly ascended the long, wooded hill. On our way, we would have walked past the pond, and if we were lucky, we might have spooked an owl or happened upon some white tail deer. Continue reading “Morels with Asparagus & Five Reason to Eschew Recipes”

5 Resolutions to Make You a Better Home Cook (+ Pot-Roasted Collard Greens )

To be honest I lost interest in New Year’s Eve a long time ago. If memory serves me, the last New Year’s Eve I celebrated was sometime late last century. For that matter, I am not sure what year it was that I last made it to midnight. It doesn’t mean I don’t celebrate, I … Continue reading 5 Resolutions to Make You a Better Home Cook (+ Pot-Roasted Collard Greens )

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”

Potato Cake

What thrills me the most about potato cakes like this is the crispy top and creamy interior.  If you use good potatoes the flavor is unbeatable and if you are creative you can even layer the interior with things like roasted garlic, wilted onions, green onions or even chopped frozen broccoli that has been thawed … Continue reading Potato Cake

Scrapple

Sort of a cross between mush and sausage scrapple has been called many things, including “everything but the squeal.” In other words it gets a bad rap. If you look at the ingredients list below you will find, first and foremost, it is nitrite free, sugar free, and gluten free. It is true when it … Continue reading Scrapple

Braised Red Cabbage

Braised red cabbage
This dish will not be the same without the duck fat but that does not mean it won’t be equally as good. Bacon, bacon grease and even butter would all be good choices since I know most people don’t keep duck fat around or have access to it.

If planted midsummer red cabbage will mature just about the time of the first frost. As long as it is harvested before the first hard freeze it will last in storage until about the beginning of the year. Depending of the variety and the conditions under which it is stored it might last a little longer.

Whether you grow it or buy it red cabbage is a great winter vegetable that is under utilized by the home cook. It can easily be whipped into a tasty Asian slaw, turned into a comforting bowl of borscht or a wonderful braised red cabbage. This dish is perfect with pork chops or pork roasts and is also a fine accompaniment to ham or cured and smoked pork chops. Continue reading “Braised Red Cabbage”

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