>
tried a new recipe by giada from everyday italian – fairly quick and easy. Heavy on the olive oil and nice and full of comfort and parmesan.
Category: home cooking
B – beans (heirloom)
Rancho Gordo beans and farmer/grower (?) Steve Sando are darlings of the magazine and slow food world. Last year I was on a trip to California for work and on the plane I read an article about him and passively thought it would be cool if I ever saw such things as heirloom beans in ‘real life’ as half the things I read in magazines are unobtainable without a massive amount of freight to Orlando. Well, the last day of our conference was a half day and we spent the afternoon at the Oxbow Market where, low and behold, both the book and the beans beckoned to me from the shelf of the Fatted Calf. Sadly, they languished on the shelf in my cupboard until today when I had both the time and a pile of country ribs to slow cook for supper. I cooked Good Mother Stallard brown beans completely vegetarian with only a bit of onion and garlic to fortify the pot liquor and adding a teaspoon or so of salt, hand crushed cumin and a healthy pinch of cayenne to bring up the heat.
fox and obel
>
early morning wake up call and lunch in a new place. fox and obel in downtown chicago.
he ate: grilled cheese with havarti, gouda and white cheddar with house made chips
she ate: breakfast panini with gunthrop farms ham, gruyere and roasted potatoes
hello windy city!
A – asparagus
>
Snap asparagus. Wash and dry. Add a glug of olive oil, salt and pepper. Toss around. Lay out flat on a cookie sheet. Roast at 425 for 25 minutes.
yorkshire pudding
>
pray for our friend Rachel of fromtheflat.com – she misses sunshine and lizards in the cold and wet of London.
We made this Yorkshire pudding tonight. It is basically a vehicle for gravy. It is also strangely pretty.
This is based on a recipe from Tyler Florence’s book, Stirring the Pot. I bought it on a recent foray to Barnes and Noble. When I got home I realized I already had the book. This is an issue. Since then, I have gone through my cookbooks with two things in mind. Paring down and getting rid of the gravy that crowds out the meat. Needless to say, I have a good sized pile for either the Goodwill or for next year’s white elephant. I have also decided to cook something or other from every cookbook I own.
My Urban Pantry 
