Blog Post: How to Eat Grilled Vegetables 5 Days In a Row
Here are five ways to cook once on Sunday, then eat grilled vegetables for the entire week — without getting bored at all.
Day 1: Grilled ... Day 2: Reheated ... Day 3: Pizza ... Day 4: Marinara ... Day 5: Blended
Blog Post & Recipe: A Dairy Free Pesto
I think it must have been Lucy who first put me onto the idea of using miso instead of parmesan. Genius. White miso has a soft enough flavour that it doesn’t dominate, while providing plenty of that umami deliciousness which you’d otherwise be getting from parmesan.
Blog Post & Recipe: Have your way
As braises go, this one is very quick. You’re not dealing with short ribs or brisket here. The radishes spend almost as much time soaking in a bowl of water beforehand - to loosen any trapped dirt - as they do cooking. They get only a brief simmer in butter and stock, and then you reduce the liquid to a glaze that coats them. You can use any kind or color of radish you want, but if you use red ones, there’s a nice side effect: they give some of their color to the cooking liquid, which goes rosy, and they themselves wind up the color of cotton candy.
Butter-Glazed Radishes
No comments:
Post a Comment