Acorn Squash

We get these in the CSA basket a few times over the winter. I never really know what to do with them. They are a little small for soup, plus peeling them and roasting them would be a pain even if there are only two of them. What to do, well, I have been roasting them along side…

Pasta night – Spinach and Ricotta

I found Ricotta at the Lebanese store that looked really good. So in the basket it went. As luck would have it, the CSA basket provided spinach. One of our favorite pasta is the ricotta and spinach cannelloni but time was not on my side to get into all the pasta prep needed. I still thought…

Fermentation – Sauerkraut

Here is the latest fermentation experiment. Even before knowing if the Kimchi is going to turn out, I’ve gone ahead and started a new one, the classic sauerkraut. No flavoring, just cabbage, salt and water. Let’s see how this one goes. It’s been sitting on the counter for a couple of days, and is bubbling…

Turnip Kimchi week 2

Turnip Kimchi – week 2 Short post to report that the Turnip Kimchi seems to be behaving as it should. As you can see in the picture, it is fermenting nicely, very odorous but actually smells really good. If you’re into Kimchi that is. Anyway taste test still to come but looking forward to it.…

Leftover Ideas – Spaghetti Pizza

Spaghetti pizza I said,  “what are you talking about, pizzaghetti?” no Spaghetti Pizza I said again. “Really? Weird, are you sure about this?” Yes, I’m sure I said, I’ve made it before and it’s really good. You’d think that this idea would have been accepted with an open mind considering the Boys love of pasta…

Fermentation – Turnip Kimchi

This is another in a long list of kitchen experiments which started with an Easy Bake oven and access to mom’s pantry. Those tended to end up along the lines of sugar mixed with anything I could gets my hands on. In my tween’s, I would pick a fruit or vegetable in the produce section and…

Tomato ambrosia

Yes, yes this is Tomato ambrosia, its name on the Di Stasio web site is “Consommé Doré” but really this is the taste of summer in a clear golden broth so why not call it ambrosia. If you love tomatoes you’ll understand once you taste it. Don’t hesitate one second,  once you try this out, you…

Bread and Butter Pickles

  What do you do when you have so many cucumbers that you’ve already eaten plenty of plain cucumber with salt (try Herbamare, Yum!) and made greek salad, cucumber soup, tzatziki, sweet and sour cucumber salad and the only thing you haven’t tried yet is cooking them like Julie Child proposes in her book? Well…

Shrimp and Grits

How does a Quebecer end up with a typical southern dish like Shrimp and grits on her diner rotation? Now days there are probably many ways with all the travelling and media available. In my case, it was while travelling to Honey’s home state of South Carolina that I was introduced to Shrimp and Grits. His brother…

Wordless Wednesday – Tomato Sandwich