Occasionally i just can't take it anymore! Classic French chicken stew, prepared the day before, baked and reduced on the day of. Thighs are the right cut, i'm not giving a recipe here. Served some friends yesterday, leftovers with fresh bread that was a farm bonus. There'll still be leftovers but i think i can freeze. The sauce is amazing, 3/4 a ( Read more... )

So the unromantic key to cheaply cooking for one is leftovers. Think of them as an advantage rather than a miscalculation. I roasted a 4-pound chicken (brined overnight, stuffed with some lemon, garlic and parsley, on a rack over potatoes) the other day but of course didn't finish it all. Today I took probably a pound of meat off the bird. Sauteed ( Read more... )

So I'm heading to a folk festival this weekend and want to cook at least one meal a day. I've got a Primus stove and a little camp pot and pan. The car is accessible and they sell ice, so I am prepping some things ahead of time and bringing a cooler ( Read more... )

I don't think this is a discovery of mine but I have not yet found what is wrong with the sirloin tips. The supermarket regularly has them on sale for $5 a pound which is obscenely cheap, it seems, for sirloin. They are long and thin, maybe an inch in diameter, so they do not look like a traditional bbq steak. They grill wonderfully however, or cut ( Read more... )

Boneless skinless chicken breasts were on sale for $1.99 a pound. I'm low on chicken-roasting time. Perfect ( Read more... )

You know those 5-for-a-dollar packages of ramen? They're actually useful. A "real" meal in 5 minutes? Watch this ( Read more... )

So I've not written anything in quite a while. Partly due to being at sea, partly due to being busy afterwards. I also haven't cooked too many new things, lack of time means I've stuck with the basics. Still, here's a leftover chicken idea that worked well ( Read more... )

I realize I haven't written anything in a while. In part it's busy-ness, in part it's that I haven't made anything new recently. Once the farm shares stopped I guess I just go back to the usual. Roasting a chicken right now, I tried trussing it so the veggies in the cavity don't try to escape as much. While on the subject of poultry - once you try ( Read more... )

The combination of the academic year and fall weather has reoriented food towards quick, leftover-happy meals. Beef stew in the slow cooker is a perfect example. A pound and a half of cheap meat, 3-4 potatoes, 2 onions, some carrots, and just about anything else, i put some cauliflower in, celery would also be good. Cut everything to large bite- ( Read more... )

I know I am going to miss the fresh farm food during the winter, so I'm trying to store some things. Pesto is the easiest way, basil, garlic and olive oil (I can add the parmesan and pine nuts later if I like) in the cuisinart and freeze. Today I did baba ghanoush (except for the tahini) which is roasted eggplant, garlic and olive oil. I also added ( Read more... )