Category: Recipies

Cabbage and Onion Torta

Cabbage and Onion Torta

This recipe from the New York Times is a delicious way to use up a LOT of cabbage.  This torta, filled with browned onions, silky cabbage, and plenty of creamy fontina cheese, might just be the best way you’ve ever eaten what is arguably a challenging vegetable.  It’s at its most appealing served warm, with the cheese still a little gooey.  But when fully cooled it becomes picnic or lunchbox fare, sturdy enough to slice up and carry with you.  The smoked ham is purely optional, but is does add a pleasing porky flavor to the mix.  And if you can’t find fontina, try Gruyere, Swiss or muenster instead. (more…)

Southern-Style Green Beans

Southern-Style Green Beans

These Southern-style green beans, found on the Spicy Southern Kitchen food blog, are flavored with lots of bacon, and cooked long and slow until they’re melt-in-your-mouth tender. You’ll want to cook them for at least an hour, preferably closer to 2 hours, to get them really soft, but not mushy.  Just before serving, you can mix in a Tablespoon or so of butter to give the green beans a buttery coating.  Serves 6. (more…)

Frisée aux Lardons

Frisée aux Lardons

From the New York Times, here is a bistro salad classic of curly endive with bacon and poached egg.  You want curly endive with tender, blanched centers.  That means the darker green outer leaves must be removed and not used in the dish. You want to expose the pale inner leaves and keep them looking as natural as possible. Don’t chop them.  For the lardons, use bacon or, if you don’t want its smoky taste, unsmoked pancetta.  And when you fry them, take care to brown the lardons lightly so that they are crisp, but with a little give.  Don’t overcook them, or the egg. (more…)

Baba Ganoush

Baba Ganoush

Here’s a traditional baba ganoush recipe that goes great with chips, pita bread, or veggies.  When you get it right, baba ganoush is smooth and luxurious, smoky, and savory. (more…)