Baby Bok Choy with Yellow Bell Peppers
There are certain routines in our family for which I am unendingly grateful. One is that at the dinner table there is always a green vegetable of some sort. I may not have loved some veggies as a child, but as an adult, I crave them. If not for the fact that the other members of my family love their greens too, I could easily eat an entire serving bowl of pretty much any of the veggies that regularly grace our table. This baby bok choy dish by my mother, case in point. I think I ate most of the bowl, and then begged her to make it again the next day so I could get some good photos. (Baby bok choy, baby bok choy, try saying that 3 times fast!) Wonderfully simple, with bok choy, peppers, and green onions fresh from the farmers market, this stir-fry doesn’t even need added salt, there is enough naturally in the bok choy itself. Continue reading “Baby Bok Choy with Yellow Bell Peppers”
Fried green tomatoes
Serves 4 1/2 cup milk 1/4 cup fine dry bread crumbs 2 tablespoons bacon fat or butter 4 firm green tomatoes, sliced 1/2 inch thick Salt and pepper, to taste 1. In separate shallow bowls, place the milk and bread crumbs.
Ceviche
Still on vacation visiting friends here and here. Not much time to cook, too busy lollygagging. In the meantime, here’s another favorite from the archives, ceviche, one of the best possible things one can prepare with a fillet of fresh red snapper. ~Elise The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white. The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat. I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa. Continue reading “Ceviche”
Give thanks for the right roaster
A big bird needs a sturdy pan. At Thanksgiving, cooks usually give plenty of thought to the bird; what is often shortchanged is the pan.
Asparagus with Lime and Mint
Please welcome guest author Garrett McCord of Vanilla Garlic. ~Elise As a child I despised the asparagus my mother served. It was steamed to a dreadfully pathetic wilt and tasted, I assumed, no better than the old grass clippings trapped in the blades of the lawn mower. Only until I decided to overcome my own fear of these precocious green stalks did I come to fully appreciate them. Now every spring I prepare them the same way – lightly sauteed in a bit of oil, salt and peppered, and then a good squeeze of lime juice over them to give them a bit of spark. Plus these have an ear pleasing snap when you bite into them. Continue reading “Asparagus with Lime and Mint”
