There is a difference between gardening to eat fresh and gardening to preserve. When preserving sometimes I am so overwhelmed by the large quantities and the rush of putting up the bounty I forget to step back and enjoy the freshness of the season.
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 … Continue reading Classic Creamy Coleslaw
In the summertime, I want food that is casual, soulful, and unpretentious -- food that can double as a family meal and an intimate dinner for entertaining. Any dish that almost needs to be eaten with the hands (but not quite) or that can be scooped-up with röti, flatbread, or tortillas and goes well with … Continue reading Island Style Chicken Fricassee
If my extended family's eating habits are an indication as to what the preferred meat was on my grandparents and great grandparents farm then it is obvious to me I come from a long line of pork eaters. It's not as if this matters or that I need some sort of familial approval for my … Continue reading Seasoning with Pork: Polenta with Peas and Pork Sausage
When I used to go to the bookstore looking for cookbooks to add to my collection I could spend hours flipping the pages of different books. It was much like when I was younger and I would buy albums, then CDs, flipping through the alphabetized record bins searching for disk in hopes of finding something … Continue reading A Girl and Her Pig
I never feel like people like to cook rice unless of course they are from a country or region where it is a staple. I will say it took me a while to get the hang of it. Even after culinary school, because I didn't cook rice often, it was a struggle. It seemed like … Continue reading Peas and Rice with Crispy Shallots
This is so good for you you won’t even know it taste really delicious. Seriously good eats and a great side dish for roast birds of any kind and I’ll even throw salmon onto that list. Yes, I know it uses two sauce pans but, please, neither grain leaves behind a sticky mess. You could … Continue reading Wild Rice and Barley Pilaf