Stuffed, Scalloped Potatoes with Kale Salad
No. Really. Two kinds. And hang on for a moment, because towards the end of this piece, we’re going to talk about what they are. But first, let’s talk stuffed scalloped potatoes.
They are astonishingly good, you can make them in a wide variety of ways – they’re one of those dishes that can be elegant and mannered or real refrigerator cleaners. And I mean that in the very best of all possible ways. Read the rest of this entry »
One of the things we are grateful for is our wonderful neighbors – and their amazing eggs!
Our neighbor Ginny stopped by and brought us a dozen entirely perfect eggs from her rural chicken ranch. Free-range pets fed on the finest seeds and insects, her chickens lay eggs that – at this time of year – have rich orange yolks, a sturdy shell and a white that hangs together in a perfect circle in poaching water.
But. . .now I’m wondering – what is the perfect dish to showcase these babies?
What dish would you like to see these eggs star in?
I’m open to suggestions. If I end up taking your suggestion, I’ll try it out and write about it in a future post. You’ll get credits and all kinds of good ‘boo!!
So help me out – what can I do with these utterly gorgeous eggs!!
I mean really!!
The list goes on – this doesn’t even scratch the surface!! Comment with your suggestions and help me figure out what to do with these eggs!
Almost My Birthday Dish!
October 21st is the International Day of the Nacho. It’s right after my birthday, which is one reason why I have such an affinity for this brilliant dish.
OK, I have lots of reasons, including sheer deliciousness, ease of preparation and versatility. But it doesn’t hurt that it’s almost my birthday dish.
As served in restaurants across the US, nachos are often a weighty, substantial offering – it’s funny to see them as a 3000 calorie snack item in the Appetizers section of the menu.
As served in many parts of Mexico, those same nachos are typically a delightful and relatively light quick snack or appetizer with a perfect blend of salt, savory and heat and a beautiful mix of ingredients.
A couple of decades ago, we first started making nachos in the more traditional Mexican style, but over time, this dish has evolved. Today, it incorporates veggies, beans, greens – it’s become a complete meal, all done in one pot, er, tray. Read the rest of this entry »
I love stews! There’s something magical about tossing a bunch of stuff in a pot and simmering it for a while until it’s done. Bonus! Most stews taste wonderfully better on the following day, after the flavors have had a chance to marry more thoroughly, making them perfect for long-range eating.
The wonderful New Yorker writer Adam Gopnik in his “The Table Comes First” notes that the cookery for essentially all dishes can be divided into three parts. I learned this by listening to Bonney talk about the book as I cooked the stew, which I realized was indeed a three-parter! I’ll talk about the three parts in the “Method” section of this post. Read the rest of this entry »
