Per person: 1 egg 1 slice white, rye or light whole-wheat bread ½ Tablespoon room-temperature butter ½ Tablespoon or so olive oil salt and freshly-ground pepper Crack your egg into a little cup. Butter bread on both sides. Stamp out a 2 to 2 ½ inch circle from the middle of the bread with a glass rim or cookie cutter. […]
Read moreBrussels sprouts are in season, and here is a genius way to cook them. Turn them into a pile of leaves and give them the briefest stir over heat for a medley of tender, bright greens. Deconstructing sprouts is easy with a good little paring knife – actually, bait knives from Eastman’s make perfect instruments. Count about 8 sprouts for […]
Read moreKale is this year’s “It” vegetable. A nutritional powerhouse with sudden cachet. How to include it on your Thanksgiving table? Here is a robust dish, good for potlucks. Creamy and cheesy, it may win over ever even ardent leafy-green haters in your family. Creamy Kale Gratin (Serves 4) 8 oz. kale, thick stems removed, rinsed and chopped (about 8 cups) […]
Read moreOne final tomato recipe before summer tomatoes peter out – a creamy tomato soup, using just a few spoonfuls of cream. Potatoes give this soup its smooth, soothing texture. Add some crisp cheesy croutons and you have yourself a warm bowl of comfort food. Serves 4. Tomato soup with cheese croutons 1 large white onion, finely chopped ¼ (quarter) cup […]
Read moreThis week’s recipe is a free-wheeling one for corn. Corn wheels are fun to eat and easy to grip. Kids may be happy to eat them as-is. Grown-ups can spice them up for a snack or side-dish. A quick passage through the microwave oven makes slicing corn into wheels quite do-able with a good kitchen knife or sturdy serrated blade. […]
Read moreWith so much eye-catching color at the market right now, it’s easy to overlook onions and potatoes. Look for fresh onions—from shiny orbs to tiny pearls, the kind used for pickling. And keep your eyes peeled for the first little newly-dug potatoes, one of summer’s secret pleasures. (Peachtree Circle, Da Silva and several other farms will probably have some.) Thin-skinned […]
Read moreHere’s a recipe for the summer crop of garlic arriving at the market. Slowly braised, new garlic becomes soft as butter, and tastes nutty and sweet. As fresh garlic cures in the coming weeks, the bulb’s protective covering will gradually become drier, and the cloves a little less creamy. Braised fresh garlic 4 fat bulbs of fresh hardneck garlic with […]
Read moreIt’s time to eat your peas, Thomas Jefferson’s favorite vegetable. Jefferson wasn’t just a founding father of our nation, he was our founding foodie, according to Thomas Craughwell, who is giving a lecture on the topic at the Falmouth Museums on the Green this Wednesday, June 26 at 7 PM. (Call 508-548-4857 for more information.) Indeed, Jefferson took James Hemmings, […]
Read moreFresh cod with Ginger-scallion sauce One pound of fresh fish Half bunch of scallions, cut into 1/4’ slices at the white end and going up to 2’ for the green 2-3 inch chunk of ginger root, grated 3 Tablespoons olive oil 2 tablespoons butter One quarter lemon Broil the fish about 5-8 minutes each side, or until flaky and just-cooked. […]
Read moreIt’s the season for peaches. Ripe peaches are fragile, and easily bruised, so peaches tend to be sold on the hard side. Give them a few days on a kitchen counter, and they’ll finish ripening and smell wonderful. For a sweet ending to a summer meal, try running halved peaches under the broiler. Grilled peaches with honey-rum butter 4 firm, […]
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