I am not very good with spinach. I can make decent creamed spinach, but otherwise it tends to come out with that spinachy texture. Last night, however, I discovered a winning spinach recipe: In a skillet, heat the extremely concentrated juices left over from a pork roast. Add the spinach. Cook until wilted. Serve under […]
It’s the kind of Seattle winter weather that makes us put on parkas and tire chains in order to entertain scoffing midwesterners. When Iris and I headed out this morning it was 23 degrees. To make myself feel better I checked the weather in Minneapolis, where it was -1. So stew is the meal of […]
We’ve been on a real kabocha squash kick this fall. Kabocha is a mean thing. Thanks to its dense texture, it never goes mealy and falls apart. For this reason, not to mention its vibrant flavor and color, it’s my favorite squash. For the same reason, it is terrifying to cut one up. There is […]
This is perhaps so obvious it’s not even worth a post, but I made an excellent summery succotash-like side dish on Sunday. The ingredients: corn off the cob, fresh cranberry beans, fire-roasted canned tomatoes, scallions. And plenty of butter. If you don’t have access to fresh beans, try frozen limas or soybeans; I think canned […]
“Four—chops. I’ve just written the word ‘chops.’ Not really sure where I was going with that one. Any idea?” -The Pirate Captain I suspect he was reading Jennifer McLagan’s new cookbook, Fat, and slavering over the cover photo of lamb chops. Wow, talk about a niche product. Would you buy a whole cookbook about animal […]
