kitchen adventures
Candied orange peel is a simple and old-fashioned sweet that’s perfect as a garnish, or as a special gift. They’re actually quite easy to make: orange peels are boiled in a simple syrup until slightly translucent and laid out to dry. Once they’ve dried, they’re coated in sugar. This preserves
I cannot bring myself to toss a chicken carcass after it has been picked clean. You do roast chicken, right? Of course you do. Do you make stock the easy way? I make simple overnight chicken stock: it takes time, but almost no effort. You might think it’s difficult – but
In this, the last of my three-part series on What To Do With A Chicken, I’ll talk about the process of preserving the stock. You did make chicken stock, right? Once you have made the stock, and skimmed it of fat, you’ll want to keep that golden treasure. When I
Let me just say this: I miss New England, especially the chowder! Local prices for ocean fish are sky-high: only to be expected in Michigan, but a problem for a frugal cook. Bottled clam juice just doesn’t have the flavor of a great fish-based stock. Let me tell you about pressure canning fish
I’m not much of a sports gal, but even I have heard that there’s about to be a Big Football Game, and that people want good food to eat near the TV while cheering for their favorite team. These delicious beef buns will fit right in, whether on the coffee table,
Ah, wintertime in the Great Lakes – nothing much is growing here except the icicles hanging from the eaves. On gloomy days, there’s nothing better than a taste of summer. If you canned or froze produce, terrific. But what if you did not? Extra baked tomatoes are the answer. Extra
It’s the end of the garden: our CSA’s last distribution. We’ve already had our first frost, and it’s time for the farmers to let their fields rest. I’ll still have fresh local crops – I’ll just have to get them from my local Farmers Market.
I have made variations on these Turkish stuffed peppers for years. While the recipe I give here includes meat, I often omit it, and the peppers are still 100% delicious without. I have no hesitation about posting this as a vegetarian recipe. Mound any extra stuffing that doesn’t fit in
Stir-fried beef is infinitely variable. This version, beef and broccoli for 2, adds green onions and a savory sauce that’s reminiscent of Mongolian Beef, and being a small batch, cooks quickly. Good knife work is critical: the beef should be sliced very thinly, and in bite-sized portions. Sirloin steak is
We had our first frost last Frida, so it’s only because our CSA has high tunnel greenhouses that we still have some tomatoes. This week our box contained sweet potatoes, red tomatoes, green tomatoes, baby ginger, beets, eggplants, and a greens mix for salads.
Tomatillos! This week’s basket has tomatillos, just in time to make a really interesting salsa with the last of the season’s tomatoes. We also have kale, baby collard greens, sweet potatoes, mint, celeriac, and nasturtium leaves and flowers for a bright peppery salad.
Our farmers tell us the tomato plants aren’t dead yet – isn’t that cheerful! I appreciate the tomatoes, though, so go, plants, go. Hang in there as long as you can. This week’s basket definitely shows the season: beets, broccoli greens, garlic, butternut squash, sweet potatoes, carrots, and mixed salad
I’m Maurita Plouff, and I write about cooking and preserving the local harvest in Southeast Michigan. Any recipe you find here is something I have cooked myself, and enjoyed, and think you might like too. I invite you to try the recipes, and leave comments.