When the corn is way higher than “knee-high at the Fourth of July,”and is, in fact, “as high as an elephant’s eye” (that would be right now), it’s time to use every little bit of it without delay. The very best corn is cooked within a few hours of being picked or even sooner if you’re lucky enough to own a corn field, but if there’s an ear or two in the fridge cooked yesterday or even fresh corn that’s been refrigerated for longer than it should be (tsk, tsk), skip the corn-on-the cob side and and make my Fresh Corn and Bacon Salsa. (Of course really fresh corn is also totally acceptable!) Perfect with salty, crispy-crunchy tortilla chips, it’s even better as a black bean soup topping–or how about on chili?Continue reading
There are simply days when it’s time to eat lightly or cut back a little. Even if you’re not on WW (Weight Watchers) or following some other sort of weight-loss program, a few bowls of colorful all-vegetable soup might be just what you need today or even exactly as the doctor ordered. (“Eat more fiber!”) Maybe you overdid it at the restaurant Saturday night or at the neighbor’s brunch on Sunday; you could have skipped your workouts last week. Whatever…I’m guessing this could be your soup this week–great for dinner tonight and lunch tomorrow.
I have made this easy potful for years and it’s even been blogged before. Today it was time to rewrite the recipe and add its second-day version (baked in a bowl with an egg in the middle!) right here in the same post.Continue reading
I’m not big on giving something up for Lent, though I’m observant as a progressive protestant Christian can be. I’ve been writing FRIDAY FISH every week on the blog for five years now just as a way to think about fasting from meat and to increase our health. What’s happened is that I’ve become more of a fish and seafood cook and have gone out on a
pole limb recipe-wise. Gotten out of my recipe card so to speak. Each year I’m catching something new (oh, gee), tweaking an old dish, or just looking for less-expensive or more available options –particularly for those of us who live in landlocked states like Colorado where fish is available, but not on the scale or quality it is on the coasts.
…scroll down for more info on lent or eating fish on Fridays…Continue reading
Amanda Hesser, Craig Claiborne, France, Frank Grzych, French Onion Soup, Gratin, Gratinee, Jacques Pepin, Les Halles, New York Times, New York Times Magazine, Panade, Paris, Patricia Wells, Samin Nosrat, Soupe à l’Oignon Gratinée
I married at 20 in 1974, and while I had a basic knowledge of cooking thanks to my food-loving parents, being in total charge of making sure there was food on the table for two people every day came as a bit of a shock.
After all, I had other things to do. There were two part-time jobs (one in a university office and one at a local restaurant–an old school red sauce place, by the way) and I went to school full time. I had a million books I wanted to read (and did) and I sang wherever and whenever I could. There were friends to hang out with, walks to take, dreams to make. And I had to student teach sometime if I wanted to graduate! What a body-blow it was to assume most of the burden for shopping, housework, and laundry because, well, that’s how things were despite my finest efforts to get the Equal Rights Amendment passed. There were more than a few battles over those things, you could rightly assume. Perhaps an issue or two still occasionally floats to the surface because, well, I guess life has to remain interesting and we’re sometimes still working something out. (Who is cleaning out the laundry room this week, by the way?)
Most of us have a thing for pasta and cheese; I know I’m not alone. Admit it; you’re in this club. Google macaroni and cheese if you’re unsure of my claim. (There are almost 24 million hits.) We all mostly adore fast, filling, and luscious meals made in minutes from leftovers as well, right? Wed the ultimately pleasurable pasta and cheese idea with a quick next-night dinner and we have a match made in heaven.
If you kept or froze your turkey carcass from Thanksgiving and aren’t quite sure what to do with it, this is your method for soup. While it looks like a recipe, it’s merely a method and you must yourself judge which ingredients you have or want to add; it’s all about flexibility.
Note the options of using your leftover vegetables, gravy, stock, or just adding all purchased low-sodium chicken stock and so on.
In about an hour an a half, you’ll have just about the best turkey noodle soup you ever ate. If you are skipping noodles this week, leave them out and, instead, add extra fresh or frozen vegetables. (Brown rice, wild rice, or barley are other possibilities.) Continue reading
Sausage+Beer Soup w/ Brussels Sprouts+White Beans – Scroll down for recipe
After nearly a month away from the blog and home
…first to see our daughter Emily in Pennsylvania..
…and then to cruise via some stormy, leftover hurricane seas with my sister Helen from our favorite foreign spot, Quebec City, to Ft. Lauderdale, Florida… …
My niece Jamie is a married mom of three with a demanding full-time job as an accountant for a big company. With no time to cook, she just laughs and says, “I don’t even know how to feed my family!” Husband Jerry is not an admitted cook, either. And that’s the way it is for lots of young moms and dads. Continue reading
This week marks Colorado’s 140th birthday…and the Olathe Sweet Corn Festival! In honor of those happy occasions, a soup based on our famous Olathe (pronounced o-LAY-tha) sweet corn seemed right for dinner. While I make lots of soup come cold weather, I do still make it in the summer–just not quite as often. Continue reading