Fresh chicken from Highland Orchards served as the protein for my Persian-inspired pilaf for Tu B’Shevat. To really make it Persian I would have used barberries instead of cranberries, but I did not think of that until too late to soak them. If you don’t have advieh, you can use allspice and cinnamon unequal parts. It…
Month: January 2016
Roasted Butternut Squash, Jerusalem Artichoke and Kale…with Eggs (of course!)
A “from my garden” post in the middle of winter!!! Tonight’s dinner was a combination of my newly harvested Jerusalem artichokes and the last of my butternut squash with Farmer Kim’s eggs. I harvested an amazing crop of Jerusalem artichokes Big, beautiful tubers that you will be seeing much of over the next few weeks. One…
Pickle Grilled Cheese
The food I remember loving the most in the whole wide world since as far back as I can remember is pickles. Dill pickles, half sour pickles…all I can remember is my father yelling at me for eating all the pickles. The best part of passover was the buckets of pickles my Uncle Heshey would…
Parsnip Frittata
Frittatas are a great way to use the bits and pieces of vegetables left over from making other dishes. I had parsnips sitting in my fridge, perfect to pair with Farmer Kim’s eggs in Mario Batali’s frittata recipe for la light, healthy dinner. These parsnips did not come from my garden. My parsnips did not…
Cincinnati Chili with Spaghetti Squash
Cincinnati chili…ahhhh. For someone who does not each much beef, I sure love Cincinnati chili. I wouldn’t dare try to substitute ground turkey or soy granules. For Cincinnati Chili, it needs to be beef. But, it does not have to be spaghetti. Never thought I’d hear myself say that. Spaghetti squash made a totally satisfying,…
Challah Project #16 – Rye Challah
I will be honest, I did not expect much from this challah. I figured it would be ok, perhaps interesting, but I never expected it to be a wonderful challah with a great chewy yet light texture. Nor that it would be an equally good rye bread! Look at that texture! It was really good…
Red Lentil and Swiss Chard Soup
I am in a soup mood. It has been a few years since I have been in a soup mood. What does it mean to be in a soup mood? Soups, and lots of them. My family must brace for many dinners of soups and stews. First up for the blog… Yotam Ottolenghi’s Red Lentil and…
Breaded Cauliflower with Sriracha Dipping Sauce
We had just a little bit more of the local cauliflower left, just enough for a taste treat. So I decided to try another version of roasted cauliflower, this time breaded. And as a treat, a spicy dipping sauce to go with it. It was a fun change from my typical roasted cauliflower; and fun…
Roasted Vegetable Tart and Quiche
Two versions tonight – why? I roasted a lot of vegetables and my pastry crust was not big enough, so I also pulled out a pre-made pie crust and made a quiche. Each was worth making individually, so I have included both. Some in the family preferred the quiche… Others the tart… Roasted Vegetable Filling…
Cabbage, Onion & Millet Kugel
Two of our daughters may need to go gluten free, so I have been trying out some alternative dishes. Tonight it was a kugel based on millet. I love cabbage (as I know I write every time I cook it). This dish did not disappoint. The creaminess of the cottage cheese combined with the richness…
Andrea's Garden Cooking 