We eat plenty of fast food here - especially for lunch. Don’t believe me? well… take a look at the picture of one of our not unusual lunches.
Green salad from the garden (Pick early in the morning, wash, dry, refrigerate, ready to go in seconds) with hard boiled eggs from the hen house (hard boil, [...]
Read More..>>Roasting a whole lamb in the spring is the epitome of the outdoor party (although a whole pig comes pretty close too).
We just did that this week-end for the benefit dinner organized by Flavor Magazine to benefit the Rappahannock Food Pantry.
Bacon’s my friend (especially the kind that comes from a pastured pig).
A few weeks ago I read Brett Laidlaw’s post on Trout Caviar about smoking bacon. He wrote it just about 2 years ago, but I only recently read it.
I knew we had to try it.
We did.
It just so happened that I had two [...]
Read More..>>A dish of oxtail soup is a thing to share with those you love. Or not. (depends how much you love them)
What’s not to like about oxtail?
It’s traditional farm fare, a simple country dish with robust complex favors - many parts of the world have perfectly succulent ways to use oxtail as a matter of [...]
It’s funny how some posts draw comments… and what for…Like my post on spring salads prompted requests for the recipe of the potted meat I served with it!
Which, of course, one should rightly ask for the recipe, because it is simple, simply delicious, can be made well in advance, will keep in the fridge for [...]
Read More..>>Potatoes fried in duck fat, with garlic & parsley, a very fresh green salad (with not a leaf of lettuce in sight) topped with a little bit of duck breast - a perfect lunch for this blessedly rainy Sunday.
Obviously, he thought so too (and had an intense lemon tart with coffee for dessert).
This meal [...]
I love ginger. Is there anybody who does not? I grew it one year and got the most amazingly tender and delicate roots where the skin was so thin that it was nonexistent. I had incredible ginger shoots and pickled ginger that year (note to self: need to grow ginger again this year). Where was [...]
Read More..>>It’s been really cold here. We have seen the minuses (Fahrenheit, that is!). Oh, I know, there are areas of the country where winter is routinely at -20 F… but not here in the Northern Piedmont… and without snow cover at that! I don’t dare checking my poor greens in the gardens, huddled under [...]
Read More..>>For those who don’t know, “coq” means “rooster” in French. Therefore, “Coq au Vin” means “Rooster cooked in wine”. The dish is a staple of French provincial cooking, a dish originally made by using extra roosters culled from the chicken yard or an old chicken (aka a stewing chicken), the local red wine and [...]
Read More..>>I know. It’s not in season. But I am dreaming of it, because of a post from Elise on Simply Recipes. Chayote shoot is a taste of my childhood. Around the holidays, don’t we reminisce about good memories?
At some point I’ll post more info on the chayote, of which the young shots & leaves, the [...]
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