From the category archives:

Fare

Gyoza

by Talley

in Asian,Main Course,Pork

We have a very prolific zucchini plant this year. At first, we were hesitant to pick them, not wanting to waste our precious few gems without careful consideration of how they’d be used. Somewhere along the way though, Beryl discovered that if you pick them, it only encourages the plant to produce more veggies. And […]

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This came together pretty fast and was very satisfying. The only thing I would change is the use of the chard stem – the texture of the stem was distracting from then nice soft greens even though they were thoroughly cooked. If you do want to use them, just make sure you really cook them […]

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I love fresh shelling peas, and I lament the fact that they are not more commonly available. I asked Beryl if she’d plant a good bunch of them this year to use in my favorite pasta dish of fettucini with fresh peas, prosciutto and sage butter. She obliged and got a decent crop. In our […]

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Jerry Traunfeld, acclaimed herb guru and chef formerly of The Herbfarm in Woodinville, and now of Poppy in Capitol Hill, has a couple cookbooks that are always bouncing around on my bookshelf… mainly because they get used so often that they have yet to find a comfortable resting place. For a chef who was known […]

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Last year, Talley and I put together a collection of our favorite recipes for our families, and this was the first entry. It’s hardly a recipe, it’s more of a suggestion, but as simple as it is, it is one of my favorite things to eat. We ate it yesterday and if I have my […]

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Collard greens, for me, have always been a bit of a mystery. I didn’t grow up eating them, but I certainly heard the word a fair amount. What were they anyway? Was it a type of plant? Was it the way they were prepared (I pictured a bowl of cooked spinach with a “collar” of […]

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The other recipe we made this week from Hot Sour Salty Sweet was a spicy beef salad. Here, a black pepper-rubbed sirloin is grilled over high heat just briefly to give it some color, then sliced thin (still very rare on the inside). To finish cooking, it is added with some toasted rice powder to […]

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Continuing with the theme of my last post, I made a couple other dishes this past weekend using the open fire. Both come from one of my favorite cookbooks (certainly my favorite for southeast Asian food) called Hot Sour Salty Sweet: A Culinary Journey Through Southeast Asia. I can’t say enough about the authors, Jeffrey […]

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