Our first recipe of the season features poached eggs. Add a poached egg and a simple sandwich becomes brunch or supper. If you suffer from fear-of-poaching, you might want to try this method. As a general rule, the fresher the egg, the easier it is to poach neatly. Older eggs with watery whites have an annoying tendency to become ragged. […]
Read moreHere’s a recipe for winter greens, dressed with a warming, but subtle, curry oil. You can also use curry oil for sauteed fish and scallops. You can drizzle it on vegetables, vegetable purees or soups, and use in salad dressings. The recipe is easily doubled, and the oil keeps for several weeks in the fridge. You’ll find more tips and […]
Read moreHere’s a recipe for a holiday apple sauce. Roasting the apples is a good way to concentrate flavor and also makes it easy to cook larger quantities. Freeze sauce in batches to use for everything from dessert to a scrumptious accompaniment to roast pork. Oven-Roasted Apple Sauce 5 lbs. apples ½ (half) cup apple cider ¼ (quarter) cup maple syrup […]
Read moreHere’s a winter squash tip from Weston Lant at Lucky Field Organics. For a quick meal of butternut squash, halve and clean squash and place it cut-side down on glass plate in the microwave oven. Cook, testing every now and then, until squash is perfectly tender. Mash scooped-out flesh and season to taste. You might not even need any butter, […]
Read morePan-roasted potatoes, carrots and parsnips with rosemary 1 lb potatoes 1 lb carrots 1 lb parsnips 3-5 Tablespoons olive oil 3 Tablespoons fresh rosemary Cut potatoes, carrots and parsnips into large bite-sized pieces and pour into a plastic bag with the olive oil and rosemary. Mush around until everything is coated with oil. Spread onto 2 baking pans so the […]
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 moreSummer is waning. The autumnal equinox falls on September 22. Make salad while the sun shines. Here is an easy-going chopped vegetable and bread salad called fattoush. If you can find powdered sumac, a tart, deep-red, Middle-Eastern spice, dust it over the finished salad. Similarly if you can forage some purslane, put that in, too. Both add a refreshing, authentic […]
Read moreSue Bourque returns this week for another Buy Fresh Buy Local food demo. Sue is a registered dietician and nutrition educator with the Cape Cod Cooperative Extension, Those of you who’ve seen Sue in action before, will also know she’s an accomplished cook. This time, she’ll be giving a tomato tutorial, and Gazpacho soup is on the menu—an American-style Gazpacho, […]
Read moreIt’s time to think of putting by some tomatoes for the fall. If ripe tomatoes inspire you to can, canning supplies are available at Eastman’s Hardware Store, just down the road from Peg Noonan Park. You can also purchase jars of already preserved tomatoes and sauce from Da Silva Farms, made from home-grown tomatoes. Salsa may also appear this week. […]
Read moreIn late summer thoughts turn to ratatouille, the classic French dish made with eggplant, tomato and zucchini. Tian, another Provencal classic, uses the same vegetable trinity. Why isn’t it better known? Is it the challenging name: Tian? (Say tee-on to get a very approximate idea.) Look for vegetables similar in diameter: a slim Italian (not Asian) eggplant, a medium zucchini […]
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