Oh, man, you are lucky there is even a photograph of these. I made them for lunch yesterday for The Husband and myself (he was lucky he was working from home, or he would have totally missed these), and they disappeared in a flash, no pun intended.
These are so easy, and so addictive. They take a bit of advance prep-time, but they are sooooo worth it. So here goes:
Click for the recipe…
Posted by realfoodroad on September 28, 2012
So, I needed a dish that would solve a multitude of problems.
1) The Husband needed a soup/stew sort of thing to pack in his lunch this week.
2) There were all kinds of little bits, pieces, smatterings of vegetables around the house, that weren’t enough to do anything with by themselves.
3) I’m still suffering from Summer/Fall whiplash, and needed this to be a one-pot wonder that would soothe my soul, and not require my constant attention.
Here you go.
Recipe ahead, if you click…
Posted by realfoodroad on September 18, 2012
L to R: Eggplant, Parsley, Red Bell Peppers, Fingerling Potatoes, Cherry Tomatoes, Butternut Squash, Spaghetti Squash, Kabocha Squash, Radishes, Lettuce, Salad Mix, Arugula, Slicing Tomatoes, Chile Peppers.
Posted by realfoodroad on September 13, 2012
The tomato season is quickly coming to a close here, and I’m feverishly working to put as many of them away for winter as possible. I stumbled upon the roasting-and-freezing technique recently, and wow. It’s so easy, and they’re fabulous. I’m going to add these to sauces and soups, heck, I’m going to try all kinds of things with these.
Click for more!
Posted by realfoodroad on September 11, 2012
In honor of Perennial Plate’s around-the-world tour, about local foods people eat in countries other than the US, and just because it sounded intriguing and the corn is so good right now, I present to you Daniel Klein’s recipe for Miso Corn Chowder. His photo is better than mine, so here’s the link to the recipe and photo at Perennial Plate. Follow Daniel and Mirra on Twitter (@perennialplate, @kaleandcola), and you’ll be treated to photos of their trip, plus links they like, blog posts, and other fun stuff. They are in Japan right now, eating and photographing the most amazing sushi and noodle dishes and other foods, and sharing it with their followers day by day.
Click for more…
Posted by realfoodroad on September 9, 2012
L to R: Watermelon, broccoli, leeks, salad mix, slicing tomatoes, radishes, eggplant, red bell peppers, green beans, chile peppers, potatoes, and basil.
Not that I would ever ask that, but someone else out there might want to know: Is that all there is in season in New Hampshire right now?
Not even close.
There’s so much more…
Posted by realfoodroad on September 6, 2012
I have posted this recipe before (Real Soup is Good Food), but in that post I peeled and seeded the tomatoes. Today I used the food mill, for two reasons.
Click to know more…
Posted by realfoodroad on September 4, 2012
It’s time for another look at corn chowder, courtesy of America’s Test Kitchen. The ingredients appear similar to Julia Child’s New England Corn Chowder, but the application is so different, the two chowders are not really alike at all, except in their sweet corn flavor. Oh, and the corn removal process that I’m convinced needs to be done in a special booth in your kitchen, like the painting booths car body repair shops set up to repaint cars. Really, there’s got to be a better way. Click for the chowder!
Posted by realfoodroad on August 31, 2012
L to R: Red bell peppers, kale, beets (and greens!), chile peppers, Sunburst pattypan squash, zucchini, eggplant, cherry tomatoes, parsley, basil, slicing cucumbers, slicing tomatoes, green beans, red potatoes.
I am feeling overwhelming gratitude for the abundance in my life today. Some things I am grateful for:
Posted by realfoodroad on August 29, 2012
The Boy: “This corn chowder is amazing!”
The Husband: “Wow! All it’s missing is the clams.”
Silly Husband. It’s Corn Chowder. But he’s not far off base with his comment, because this is Julia Child’s New England Corn Chowder, made with a traditional New England chowder base of salt pork, onions, and potatoes, finished with milk. The Husband is a native New Englander, so one can’t fault him for recognizing a chowder when he eats one. As for The Boy, his chowder disappeared after he spontaneously offered his opinion.
My work here is done.
Posted by realfoodroad on August 25, 2012