My early harvest items dictated our dinner tonight. I harvested the heirloom kale (which looks more like chard, but tastes like kale, but you can use the stems like chard). Because of the similarities to chard, I decided to use it in a dish I normally make using chard – Spaghetti with Swiss Chard and…
Category: Kosher
Pasta with Crispy Breadcrumbs and Broccoli
First harvest – broccoli, kale, spinach, and some bolted bok choy. Time to start cooking from my garden again! When I think Geoffrey Zakarian, kid-friendly dishes is not what comes to mind. But his Elbow Macaroni with Crispy Breadcrumbs and Broccoli is exactly that. This was a big hit, simple flavors but tasty enough for the adults…
The Challah Project #3 – Saffron Challah
I experimented a lot with the process for this challah. I had read about proofing the dough overnight in the fridge and decided to try it; it would be much easier for time management purposes to mix the dough the evening before, sticking it in the fridge and braid and bake in the morning. Well it worked almost too well, the dough more…
Yotam Ottolenghi’s Chicken with Caramelized Onion & Cardamom Rice
I have an admission to make, this is not a dish about cooking locally; although the chicken is locally raised. I would have included this recipe even if the chicken wasn’t local, it is just THAT good! Don’t be fooled by the lack of bright colors, this “chicken and rice” has an abundance of flavor….
Penne with Asparagus, Snap Peas and Kale
My garden is planted! Still some more mulching to do, but otherwise it is done. Now the fun starts…weeding! This year we have, from bottom to top: strawberries (outside the picture), garlic, Jerusalem artichokes, parsley, bok choy, leeks, red Russian kale, carrots, spinach, cauliflower, tarragon, broccoli, okra, some weird heirloom kale, basil, edamame, jalapeño, eggplants,…
Asparagus, Tomato & Fontina Frittata
I am happy to say that it is still asparagus season in Delaware. So when I was at the farm market today, I bought about 3 lbs! Get ready for a few asparagus posts – if they turn out well, that is. I love asparagus frittatas. This on is a slight riff on Giada De…
Jerusalem Artichoke Pasta Salad
While the spring plants in my garden grow, we are still enjoying our harvest of Jerusalem artichokes. Just when I thought I had run out of interesting new uses for them, I found Guy Fieri’s Fieri Farfalle Salad. This was so full of flavor! And the roasted Jerusalem artichokes really shone as stars. I altered…
The Challah Project #2 – Another Take on Almond Challah
We all really enjoyed the almond challah two weeks ago, so I wasn’t all that excited to be making another one this week, figuring, how different could it be? Well, that was a whole grain challah – substantive, great for sandwiches, a really goo general all-around bread. This challah was a buttery loaf of deliciousness,…
Bucatini with Crispy Breadcrumbs and Crispy Eggs
This dish is amazing. The great bite of bucatini, the creaminess of the egg yolk running through the pasta and the crispiness of the breadcrumbs. I will say it again, this is amazing. If you are not familiar with it, bucatini is a spaghetti-like pasta that has a hole running through the middle. If you…
Add a little Za’atar
Za’atar – my favorite explanation of Za’atar comes from Saad Fayed on About.com, “Za’atar to Middle Eastern cooking is like what Essence is to Emeril. Za’atar is a spice blend that is so versatile! It can be used on meats, veggies, rice, and breads. And, yes, it has been known to make me yell “Bam!”…
Andrea's Garden Cooking 