This is the fall season in a dish. A delicious grain (farro) plus a veggie (roasted gold beets), cheese (feta), nut (maple-glazed pecans) and a fresh herb dressing (chive-sage oil). Absolutely wonderful, fresh, healthy and pretty!Read More
A potage incorporates the vegetables (and/or meat) one has on hand, and today, a cold, gray one, I considered that a comfort dish like a fresh potage would not only satisfy but help me clean through my kitchen.
In my fridge I had a fresh pound of parsnips and some lingering rutabagas. My pantry proffered a handful of small red-skinned potatoes, some shallots, garlic and good olive oil. And a glance at my windowsill reminded me that one of the persimmons I’d plucked last month was finally seriously ripe.
On days when a comfort dinner is needed or simply desired, soup often fits the bill. It warms us when we're cold, soothes us when we're sick. It just feels good going down. I've been on a potato tear lately, craving them all the time and in every which way: mashed, roasted...you get my drift. Next step: soup!Read More
This is a marvelous way to use up many of the veggies that have accumulated in your fridge. The foundation for this recipe is a soup from winneab, a Food52 cook, as well as my sister's Tuscan ribollita.Read More