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Tomato, Cucumber, Purslane Salad
For the last few years my garden weeding routine has included the pulling up of a thick-stemmed ground cover plant with little yellow flowers that takes over the pathways around the garden beds. It’s pretty actually, but to the gardening books it’s considered a weed. What a lot of these books don’t tell you is that purslane, the “weed” in question, is being sold at farmers markets to chefs for $7 a pound. Not only is it edible, something like crunchy, not-as-spicy watercress, but it is packed with vitamins, minerals, and even Omega 3. In Mexico it is cultivated, between rows of corn in cornfields. Called “verdolaga” in Spanish, it is used in many dishes, in salads, or cooked with braised pork. Continue reading “Tomato, Cucumber, Purslane Salad”
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Porkchops with Mushroom Bourbon Cream Sauce
Updated, from the recipe archive, one of my favorite pork recipes. Originally posted 2005. ~Elise Watch out. This mushroom bourbon cream sauce is so addictive, you’ll want to eat it by the cupfuls. Mushrooms and onions browned, then cooked in wine reduction, then a reduction of stock and Bourbon, then cream. Basil is added at the very end. Oo la la. This recipe is from my father’s recipe collection (cut out from magazines – can’t tell which one this is from). We’ve made it a few times. The one thing you might have trouble with is getting the sauce to thicken. It takes a strong boil to reduce all of that liquid, but it’s worth it. Continue reading “Porkchops with Mushroom Bourbon Cream Sauce”
Cucumber Salad
About this time of year we start having cucumber salads almost every night with dinner. The cucumbers are growing a bit out of control in the garden, climbing up the tomato cages and all over the zinnias that line the raised beds. Every other day I bring in a handful, peel them and chop them up for a simple salad consisting of nothing more than the cucumbers, some rice vinegar, either dill or basil, and salt and pepper. You don’t even really need the herbs; cucumbers are crunchy and cool with just some vinegar, salt and pepper. But added dill or chopped fresh basil will elevate this simple cucumber salad to something just a bit more interesting. I like adding a mix of regular basil and Thai basil (the one that tastes somewhat licorice-y). Continue reading “Cucumber Salad”
The Next Life
The Next Life
