It’s all hot in the food world now to use every part of the plant and not waste anything — and beets are one of those farmers market treats that always seem so wasteful. The roots are delicious, but I mean, the leaves and the stalks are like 90% of the plant. I know that you can fry up beet greens and they taste — well, let’s leave it at “OK” — so I was on the hunt for a new way to use them up. With a new juicer sitting on my counter, I wondered: can you juice beet greens? Answer below.Read More›
Mmmm… butter. Every cook knows that adding a bit of fat to a dish makes it fuller and more satisfying, and sure butter’s not exactly a health food, but as long as you use it wisely, I think you’re okay. It also depends on the type of butter you use. All butter is not created equal. For example, European butter. Thanks to the fact that it’s churned longer, it has a slightly higher fat content than your average stick of American butter. Sometimes it can be a bit of a hunt to find this rich, ultra-flavorful butter in your average grocery store, but recently Land O’ Lakes caught onto the trend and now they’re starting to offer European sweet cream butter as part of their product line. I’m down with it.
Since European butter is so rich and flavorful, it’s the perfect fat to use when you’re cooking something simple and you just want that touch of luxury. Case in point, this cauliflower recipe from LOL (haha – Land O’ Lakes – do you think they call themselves LOL? Probably not. lol!), you really don’t need much besides the vegetable, the butter, and a few seasonings. Butter!
Cauliflower with Nutmeg ButterRead More›
At Endless Simmer we love to do all kinds of muddling, messing around, and wrapping in bacon, but the truth about food is that when you have perfect ingredients you barely need to do anything at all to them before eating. And that’s never more true than in the first week of August.
Friends who were out of town this weekend had me pick up their CSA share, and boy was it the right week to do so. Beautiful fresh basil, multi-colored corn, two kinds of peaches (fleshy orange ones, and white, juicy donut peaches), plus cherry tomatoes about as perfect as they get. Let’s just say those friends won’t see any of their share when they’re back in town this Monday. We mixed them all up in a salad that was just unbelievably perfect.
But…being akin to experimentation, I had to get just a little crazy with said salad. We also had a couple of ripe poblano peppers on hand, so I put a spin on chile rellenos and stuffed those babies with this delicious summer salad.
Summer Salad Stuffed Poblano PeppersRead More›
Tomato soup has got to be the only food that is equally as warming in winter as it is refreshing in summer…when served as a cold gazpacho, of course. If you’re ready to kick your summer soup up a notch, why not top it with guacamole? (I mean, why not top everything with guacamole, really)…but in this case, it takes soup up a serious level. Enjoy Francois Payard‘s chilled tomato soup with guacamole recipe.
Chilled Tomato Soup with Guacamole
Makes Enough for 20 Small GlassesRead More›