Out of all the delicious things you can grow in a garden, it’s beans that really capture my heart. Yes, plain old, good old beans. They come in all shapes, colors, and sizes, so there’s always new varieties to discover. Eating fresh snap beans throughout the summer months is a great pleasure, but I find it even more enjoyable to harvest dry beans that you can store through the whole year, enjoying the bounty of your garden through the winter months.
Remember when I wrote about teff, the world’s tiniest grain? Well, it turns out teff has a close contender and although amaranth is a wee bit bigger, it is another tiny but very mighty grain, one well-worth getting to know. Amaranth is an incredibly nutritious, tasty, and gluten-free little grain that is under-appreciated yet relatively easy to find in health food stores. It’s very high in protein, calcium, iron, and magnesium. So move over quinoa, it’s time for amaranth to get a little bit of the love!
It’s no secret that I’m a member of the kale-obsessed, that strange breed of people who could eat kale every day of their lives.
The first time I saw a slice of chocolate salami, my heart skipped a beat. Imagine the consistency and richness of a chocolate truffle, but now imagine a whole roll of the stuff, peppered with tiny morsels of all your favorite things: candied ginger, pistachios, almonds, and crispy amaretti cookies…
If you’re wondering what to do with your leftovers after Thanksgiving, here’s a great way to repurpose all that turkey, gravy, and mashed potatoes. This turkey shepherd’s pie is a one-skillet dish that’s easy to make and guaranteed to be gobbled up.
In one of my favorite episodes of “The Mind of a Chef“, Sean Brock declares that there is no greater pleasure than making corn grits from corn you grew yourself. I couldn’t agree more, though in my case, the pleasure comes from making cornbread.
This is an easy fall salad that tastes as fresh as can be. It combines seasonal celeriac (or celery root as it’s also known), apples, and parsley with an apple cider vinaigrette. It’s a lighter take on a celeriac remoulade, a wonderful French recipe that combines grated celeriac with mayonnaise and dijon mustard. I did away with the mayonnaise and replaced it with a light vinaigrette instead. I also added apples which lend sweetness and pair beautifully with the more earthy flavors of celeriac.
Accidents sometimes lead to delightful things and the story of tarte Tatin’s origins is proof of that. A tarte Tatin is an upside-down caramelized apple tart and as the story goes, the first tarte Tatin was accidentally created in the late 1800′s, at Caroline and Stephanie Tatin’s inn just south of Paris. One particularly hectic day, Stephanie was preparing dinner for her guests but she forgot to put a pie crust on the bottom of her apple pie. Because she was running out of time, she put the dough on top of the pie instead. After she flipped the pie over, she discovered that the apples had caramelized perfectly and the pie was an instant hit with the guests. Thus was born one of the most classic desserts in French cuisine.