Gone South for the winter
It’s true that I’m a born and bred salty New Englander of hearty Polish and pilgrim stock. I am generally unphased by extreme weather conditions, from snowbanks to scorchers, I can take it, bring it on! And so here we are, one long month into the three (plus…) month stretch of the winter doldrums, accumulating … Read more
Enough with the proselytizing, how about some actual cooking?
You’ll be pleasantly surprised at the complexity of flavors that develop. There’s a subtle heat, but it’s very well-balanced with the bright sweet and sour notes of plumped up apricots and tangy vinegar. I ate some right away with a couple of nibbles of a fantastic cloth-bound cheddar leftover from Thanksgiving. I’m psyched to plop this on a ham-filled biscuit, and excited to create some gift baskets with a jar of chutney, a nice piece of cheese and some homemade crackers.
Oh, solo me-o: The dish I can’t stop eating
Carbonara. Well, carbonara-ish, minus the bacon…not that I don’t love a good hit of pork product whenever I can get it. When left to fend for myself on these brisk late-fall evenings, carbonara is the answer. Home alone for a couple of quiet hours, I want to kick back, relax and have a nice warm bowl of creamy, peppery noodles. And a glass of red wine. And an episode of Law and Order: SVU.
Bean + green soup: a go-to recipe without actually being a recipe
While one of the best things about making soup is the affordance of stretching a little into a lot, the quintessential peasant food, a soup may be as refined as it is rustic.
