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Amuse Bouche

jayparkinsonmd: Food stamps are now worth double at farmer’s...

jayparkinsonmd:

Food stamps are now worth double at farmer’s markets in Michigan. Lovely. Congrats to the Fair Food Network for spearheading a pilot in Detroit, successfully executing, and then expanding the program to the entire state. That’s hard work, especially politically hard work.

centophilia: Making the little dude Eggs in Purgatory for...

centophilia:

Making the little dude Eggs in Purgatory for dinner.  Wicked use of leftover tomato sauce.  Just add eggs, mozzarella cheese and simmer.  One of the best meals I can think of.

jayparkinsonmd: I use tumblr to organize my life, essentially...

jayparkinsonmd:

I use tumblr to organize my life, essentially because it’s just so easy to create multiple blogs and post to them. In fact, I’ve got 22 different personal blogs on tumblr. So, many months ago, I started Tonight’s Dinner where we post recipes of meals we want to make. It’s essentially our own group recipe book pulled from anywhere on the web. After spending about 5 minutes perusing almost a year’s worth of our posts, we’ve got a meal and a plan.

Follow along if you’d like, but as you can see, I eat real food. It’s not stereotypically 100% “healthy,� (that spinach mac-n-cheese is spectacular) but it’s always made from real food and it’s local 80-90% of the time. 

theverybestfood:

Slow-Baked Beans With Kale

Beans baked very slowly for several hours develop a creamy texture, while the liquid they cook in, which thickens to a syrup, acquires a caramelized flavor. The kale practically melts in this casserole, going from bitter to sweet. I love using lima beans in this dish because they’re so big and their texture is so luxurious.

1 bunch kale, stemmed and washed in two changes of water

3 tablespoons extra virgin olive oil

1 medium onion, chopped

1 carrot, chopped

1 rib celery, chopped

4 garlic cloves, minced

1 2/3 cups white beans (3/4 pound) or dried lima beans, picked over and soaked for at least four hours and drained

1 6-ounce can tomato paste, dissolved in 1 cup water

3 cups additional water

A bouquet garni consisting of 4 parsley sprigs, 2 thyme sprigs and a bay leaf

1 teaspoon herbes de Provence

Salt and a generous amount of freshly ground pepper

1/2 cup bread crumbs

"When you can, pick currants over raisins."

“When you can, pick currants over raisins.�

ohheygreat: This is an old, not (oh hey) great photo but bear with me. Right now is tomato season...

ohheygreat:

This is an old, not (oh hey) great photo but bear with me.

Right now is tomato season and you need to make this tomato paella (you can also read about here, which is where I learned about it) (and yes, I know it’s a Mark Bittman recipe, and a lot of people have Opinions About Bittman, but just trust me on this. You can even ask one of those people what he thought of it).

Like, now. For some of you it’s dinner time so I mean right now. 

I have been a houseguest (of a guest) for the past week and a half, and when I’m a guest I like to show my thanks by cooking at least one meal for my hosts. Assuming they eat. Some don’t, I guess, in which case I’d find another way to thank them (not that). Anyway, this is a good thing to make for yourself or your hosts or anyone you know because it’s goddamn delicious and it’s easy and also you may have leftovers, in which case you can make a fried egg and stick it on top.

I also made my modified gambas a la plancha (basically just sauteed some shrimp in olive oil, garlic, and red pepper flakes, decided against the extra paprika, forgot the parsley, and served the lemon optional) plus some broccoli in butter and lemon. And the rest of the Albariño that didn’t go in the paella.

You can ask for my address later, for thank you notes and gifts. Or to invite me to be your houseguest.

Oh, by the way, IMPORTANT NOTE: you will probably want to add more salt than this recipe calls for. Meaning it tells you to salt the tomatoes and the onion and garlic mixture, but it doesn’t specify how much salt to add to the rice itself. I’d say 1 to 1 1/2 tsp. 

A Way to Save America's Bees: Buy Free-Range Beef - Nicolette Hahn Niman - Life - The Atlantic

A Way to Save America's Bees: Buy Free-Range Beef - Nicolette Hahn Niman - Life - The Atlantic:

As the insects that pollinate our crops disappear, a team of scientists has learned that they thrive on land grazed by cattle

Interesting advice: Can’t Eliminate an Invasive Species? Try...

Interesting advice: Can’t Eliminate an Invasive Species? Try Eating It. - NYTimes.com

seoulbrother: Grill Skills (Taken with instagram) A summer...

seoulbrother:

Grill Skills (Taken with instagram)

A summer must.

bewildered: gluttonyisabliss: Fig & Goat Cheese Pop (by...

bewildered:

gluttonyisabliss:

Fig & Goat Cheese Pop (by frufrupops)

wait wait wait wait wait.

wait.

there is such a thing as a goat cheese popsicle?  and i have not been eating them continuously since the moment i was born?

my life has been such a waste.

make your own damn hummus

ohheygreat:

Earlier today, Michele requested a hummus recipe. She likes flavored hummus. I like plain hummus because I love the taste of chickpeas, so here’s the hummus recipe I learned from my mom.

Notes before you begin:

1. I never bother with dried chickpeas. Canned taste fine and like I ever think that much ahead of time.

2. I don’t use jarred tahini. It goes bad too quickly and it’s expensive to waste. Plus, I think fresh sesame seeds you toast yourself taste better - and anyway, once you grind up sesame seeds, you’ve just made your own tahini!

3. You can scale this recipe up as much as you want - just remember the ratio is about one 15 oz. can of chickpeas for one clove of garlic.

OK! Here we go.

15 oz. can chickpeas, drained, liquid reserved in case you need it
1 clove garlic, peeled and, if you want, lightly toasted in a pan with no oil
olive oil
raw sesame seeds
freshly squeezed lemon juice
salt
paprika (optional)

 1. In a food processor, combine the chickpeas and garlic. Whir around until combined and they become a paste.

2. As the food processor is running, drizzle in the olive oil, slowly, a small amount at a time, until it reaches the consistency you like. If you want, you can also add a bit of the chickpea liquid. 

3. Place the sesame seeds in a small skillet on the stove, over medium-low heat. DO NOT WALK AWAY. DO NOT GO DO OTHER THINGS. STAND THERE AND WATCH THE SESAME SEEDS LIKE A HAWK. You want them to be nicely toasted and golden brown, and sesame seeds go from nicely toasted to burnt very quickly. And burnt sesame seeds are horrible. 

4. Sprinkle the seeds in a small amount at a time, along with the lemon juice and salt, pulsing the food processor and combining well, until you get the taste you like. 

5. Place in a bowl and sprinkle with paprika, to make it pretty, or add whatever flavors you want.

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