Don’t fear the fierce-looking artichoke. Instead, learn to conquer and eat it. Here’s how. (Photo by Laura Groch)
It pains me to see food misused. I once nearly keeled over while watching a cooking-show host take some very fine lobsters, remove all the meat from the shells, then puree it, mix it with other stuff and pour it into a baking dish. Oh! what a terrible way to treat beautiful, succulent lobster meat!
Similarly, I was shocked to see on another show a vendor at an open-air market slicing all the leaves off an artichoke to reach the tender (and yes, delicious) heart. Oh! what a waste of tasty leaves!
But I can understand it — somewhat. You may be familiar with jarred artichoke hearts, Continue reading
“Best by” dates aren’t absolutes. Most canned foods are perfectly fine for up to five years. (Photo by Laura Groch)
For the past three months, I’ve been feeding myself poison.
That is, if you count “Use by,” “Best by” and “Sell by” dates as absolutes when it comes to wholesome food.
Obviously, I don’t.
We’ve recently seen stories about how wasteful Americans are with their food, and how Continue reading
Radish leaves are edible, so why not try them in a salad? (Photo by Laura Groch)
With California’s winter rains flooding out some lettuce farms, greens are going up in price nationwide. Some reports say that lettuce is going for $3.99 a head.
Well, if you use your head, you can still enjoy salads without going broke. Stores and farmers markets still have plenty of less-expensive green leaves to fill your salad bowls.
Green and red cabbage come to my mind first, especially green. Just slice the leaves into Continue reading
Polenta With Arugula (topped with mushrooms I also had on hand) was a delicious solution to the problem of overabundance. (Photo by Laura Groch)
Can a Californian have too much arugula?
Well — maybe.
I’m a fan of this peppery little salad green, and one day at the supermarket I was seduced by the sight of a large plastic container of arugula — one pound — on sale — for $1.69.
I could not resist.
So I brought it home. And I started adding handfuls to my salads.
Almond Roca Bars or Toffee Bars are a sweet way to show the love. Photo by Laura Groch
December was a bit of an unsettled month for us. A death in the family meant our Christmas celebrations were low-key.
Homebaked cookies are my usual contribution to holiday cheer. But I didn’t bake for myself, or friends, or family. Missed the annual cookie exchange, too.
But we did have some very nice homemade cookies at the funeral reception, Continue reading
Build up the edge of the pie crust to help keep the uncooked filling (pecan pie here) from spilling as you maneuver it into the oven. Photo by Laura Groch
We’re coming up on prime holiday cooking season, so I wanted to share a couple of thrifty-nifty hints today.
• The first one is about baking, and more specifically, pie crusts. I have made my share of pies, and while they usually turn out pretty well, getting custard-type pies, like, well, custard, or pumpkin, or pecan into the oven without spilling the filling can be a bit fraught.
It dawned on me one day that things didn’t have to be that precarious. I’m not a huge fan Continue reading
Pumpkin Macaroni And Cheese is colorful, but needs a bit more punch than fontina cheese can offer. A few frozen peas add a bit of color contrast. Photo by Laura Groch
It’s pumpkin’s season to shine, and why not? Full of nutrients, fiber and beta-carotene, it’s always a winner in the kitchen.
But sometimes it needs a little help.
I clipped a recipe recently for a Butternut Squash Macaroni And Cheese from Dr. Oz’s Continue reading