Was wondering what to do with my green garlic that arrived in this week’s organic delivery…. I had made this chick-pea quinoa salad, courtesy of 101 cookbooks, before and it was delicious – I thought I might just substitute the red onion for my green garlic…. It was an excellent substitute – I made the … Read more
(image – Creative Commons via Cookipedia) The Food.com Kitchen dictionary gives the following definition: Beurre manié (French “kneaded butter”) is a dough, consisting of equal parts of soft butter and flour, used to thicken soups and sauces. By kneading the flour and butter together, the flour particles are coated in butter. When the beurre manié … Read more
(can you tell I am sorting out my iPhoto library? Hmmm… seems to be a lot of food pictures here!) Ok, so it’s just basically what we would call a cobb salad over here, I guess – a pretty simple mix of ham, cheese, egg, lettuce, tomatoes, corn, olives. But just so delicious. I guess … Read more
Ok, so in prep for the BLT challenge, we’re getting going on the tomatoes and some basil also. Lettuce to follow and the pork belly, well that will be in August when we get back from Laos… Here are the tomato and basil plants: and here’s Cleo, “helping”… Now, I really have to do some … Read more