The list and meals.. (mostly catching up)

Collard greens, green beans, salad mix, swiss chard, arugula, pak choi, dill and basil were the items in last weeks delivery from the Virginia Green Grocer. These items inspired the following highlights: pesto drenched tomatoes, orecchiette w/ greens, green apple and chard omelette, Ray Lee’s chicken choy, churizo and arugula fettuccine, fresh tomato soup w/ pesto. Since berries are in season a Black and Blue Tart was added as the weekly dessert. High Flavor Low Labor by J.M. Hirsh, The Breath of a Wok by Grace Wong and Alan Richardson, How to eat supper by Lynn Rossetto Kasper and Sally Swift, and The Naked Chef by Jaime Oliver provided the recipes.

The fettuccine pasta recipe comes from Good Eats 2 by Alton Brown. (Yes, I rolled my own pasta and it was heavenly! My wife liked it enough to call from work!) The tart was a homemade creation based in part on Chez Panisse Fruit by Alice Waters and The Perfect Pie by Susan G. Purdy.

Pictures and comments on the recipes will be posted soon…

#cook90 day one...breakfast

A few weeks ago a Food & Wine article on how to poach eggs inspired me to cook eggs for day one of #cook90. My goals were something quick, easy and tasty breakfast in the new year. My solution was poached eggs with blanched escarole. Prep and cook time 12 minutes... the results are below.

Holiday Lemon Squares (Lemon Love Notes)

I remember these as a Christmas treat my grandmother would make, and every year when my wife asks what kind of cookies I want, I say Lemon Squares. She usually says... you're supposed to make those in February and they are called 'Lemon Love Notes'. Its a good thing I'm flexible and happy to eat them in February too. The recipe for these can be found in The Smitten Kitchen Cookbook by Deb Perelman . Her recipes are reliable and she takes better pictures. Check out her book for the details.

S L O W…. Cooked Pulled Pork

Few things are as satisfying as those that require us to slow down and take our time! Think back to your first kiss…that first glance, the waiting and wondering, more eye contact before you begin talking, casually at first… then talking endlessly in every free moment. Next perhaps you’re holding hands and talking more. Eventually a moment arrives in quiet embrace and just before your lips touch, you catch your breath! (Savor this moment!) Then BOOM! Fireworks explode as time stands still and you wish the moment would never end. Slowing cooking pork can be like the build up to your first kiss; only the dinner and lunchtime sandwiches really last longer. I prefer a picnic shoulder over a Boston butt cut. Yeah, both are technically shoulder meat. The store-bought Boston butt (in this area) is over-trimmed leaving too little fat. Consequently, the absence of fat doesn’t allow the meat to maintain the sweet, moistness that should be in every bite of a pulled pork sandwich. Another w...

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