Salting, peeling, and thoroughly cooking eggplant help coax this Mediterranean favorite to its creamy best by Ayla Algar If your grilling your eggplant, click the image to watch a video on how to grill eggplant without charring it. Photo by: Amy Albert Eggplant holds an esteemed place in many Mediterranean cuisines—caponata from Italy, ratatouille from Provence, moussaka from Greece, baba ghanouj from all […]
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Garlic scape pesto
September 1, 2015 CategoriesIngredients 1-3 bunch(es) garlic scapes (20 or so) 1/2 cup pine nuts (toasted) (use almonds, walnuts or toasted sunflower seeds as a pine nut replacement) 1/3 cup grated Parmesan cheese 1/3 cup olive oil salt and pepper to taste juice of 1/2 lemon Directions In the work bowl of a food processor add the garlic […]
Cucumber pickles
September 1, 2015 CategoriesAdapted from Wild Fermentation, Sandor Katz Fermented cucumbers, now widely referred to as pickles, make a delicious snack or savory accompaniment. The following is a delightfully simple method to prepare some of the very best pickles you’ve ever tasted! Makes 1 gallon Equipment: 2 half-gallon mason jars with lids (may use 4 quart-size jars instead) […]
Slow-roasted, pasture raised whole chicken
September 1, 2015 CategoriesAdapted from Good Meat, Debra Krasner For mouthwateringly crispy skin, pre-salt and air-dry the chicken overnight in the refrigerator. 1 5# organic, pasture-raised whole chicken Freshly ground black pepper and Maine sea salt 1 organic lemon, washed and quartered (may substitute bottled organic lemon juice) 1 bunch fresh thyme 1 head garlic, separated into cloves, […]
Carolina kale
September 1, 2015 CategoriesFrom Moosewood Restaurant Serves 4 1 bunch of kale 3 cups of chopped fresh tomatoes (7 small) or one 28 oz can of chopped tomatoes 1 cup of fine chopped onion (2 medium or 1 large) 1½ teaspoons ground cumin 3 fine chopped garlic cloves ½ teaspoon salt Ground black pepper to taste If you […]