Blog Post & Recipe:
Like Peas in a Pod: Orecchiette with Pancetta and Fresh Green Chickpeas
Once cooked into a pasta dish, I’m not sure these [fresh chickpeas] tasted that much different than my usual canned ones. They have a slightly better texture, and a slight sweetness, but I’m not sure that’s worth the trouble.
Blog Post & Recipe:
Hatch chile potato casserole: funeral food
It was rich, thick and creamy, and while you were stuffed after one bite you couldn’t put down your fork. [...] I have a recipe for potato casserole that may not be exactly what we ate, but it’s very similar. It’s not everyday fare as it’s heavy and not all that healthy. But that’s exactly what makes it perfect funeral food
Blog Post & Recipe:
Beetermilk Soup
And where, in fact, ARE the beets?
There aren't any. Their liquid is in the soup, and this soup did come alive with its addition. It's actually quite the traditional recipe for 'majjiga charu' (buttermilk soup?) which was often made to use up souring curds ...
Blog Post & Recipe:
loving cousin rosa
If you’re in the mood to experiment [cookbook author] Rosa [Mitchell] recommends trying it with pesto and parmesan or diced ripe tomatoes and basil, or with bacon peas and parmesan. But she’s right that the ricotta alone is mighty fine ...
our cousin rosa’s pasta with ricotta
Blog Post & Recipe:
sauteed carrots with honey & rosemary
For this recipe, I simply peeled the carrots and quartered them length wise. I then just tossed them in a pan with olive oil [...] and let them get a little brown and crispy on the outside. Meanwhile, I picked a sprig of fresh rosemary from my fire escape garden (yay!) and chopped it up nice and fine. When the carrots were golden on all sides, I added a little butter, some honey and the chopped rosemary ...
Blog Post & Recipe:
Melissa Clark's Pasta with Turkish-Style Beef, Eggplant and Yogurt Sauce
What you do is roast eggplant at very high heat - a nice little trick in and of itself, since you end up with meltingly soft on the inside, super-crisp on the outside, addictive little eggplant cubes - and then combine that with sauteed ground beef flavored with shallots, minced garlic and a generous amount of Aleppo pepper. [...] You serve that mixture over boiled pasta (orecchiette would be best) and top it off with browned butter and garlicky yogurt.
