Update and Redux: J – Revisiting this dish now is all too appropriate … I smoked 8 pounds of pepper bacon last night. Now, I just need to resist eating it quickly. Thanks to Luke, this technique lets you have the delicious carbonara flavor, while being moderated by delicious greens. … Continue reading
Update and Redux: J – Making your own pasta is so rewarding. Not all that hard, either. Luke showed is how and it took Christina right back to her childhood, making pasta with her brothers. Took me back to nowhere … I had never made fresh pasta. Good thing I … Continue reading
C – Are you a foodie like I am? If so, I’m guessing you get questions that you really don’t want to answer? Like, where is your favorite place to eat? Um… I’m a foodie. I like trying new places and probably don’t want to tell you where my favorite … Continue reading
Update and Redux: C – This soup made me love beans. I have hated beans most of my life. The texture is mushy and it’s usually flavorless. As a vegetarian, it’s really hard to find a good protein source that is also filling. If I could eat this soup daily, … Continue reading
Update and Redux: J – Christina is pretty proud of her soups. She should be. They’re great. The idea for this one is based on a soup she had at a meditation retreat … inspiring. Of course, she made her own version adapted from another Fields of Greens recipe. It’s … Continue reading
Update and Redux: J – This soup is originally from the Fields of Greens vegetarian cookbook. I introduced Christina to this book a couple of years ago. She is now a complete fan … especially as a vegetarian. This dish is unexpectedly rich and creamy. Without any cream. Well worth … Continue reading
C – Cooking can require a lot of technique. I didn’t know about using techniques for cooking food until I worked with Luke and Jim on this blog. Good food requires a lot of technique. It’s what turns a cook into a chef. You just can’t throw everything into a … Continue reading
J – Braised pork shoulder doesn’t come in small … unfortunately. To do a good one, you need about 4 pounds of meat and a few hours. That works out to about a dozen meals for me … all with exactly the same seasonings. Not sure I want that. Christina … Continue reading
C – I haven’t braised anything in a while. I almost forgot how. But, it’s like riding a bike. Once you learn you never forget. Braising is simple. The challenge is in braising vegetables. Some vegetables need different techniques to cook them. Our braised asparagus recipe required us to cook … Continue reading
Update and Redux: C – I still remember the taste of this oxtail recipe. I didn’t have a good experience … but, Jim loved it. Read the story and you’ll see why you don’t want to reduce the jus too much. C – Jim likes thick sauces. Sometimes, much too … Continue reading