Oh mince! I had forgotten about those beets! I had to find something to do with them, n’est-ce pas ? Nothing hurts me more than tossing food because I forget about it. I could have done something I knew well how to, but I did not feel like making neither a soup nor a salad , although these sounded both good too. I was in fact looking forward to something new to use my bunch of soon-to-fade beets . So when P. walked into the kitchen on Saturday morning to tell me I take that we stay here this weekend, don’t we? , he gave me a brilliant idea. Inspiring! Of course, we were staying in! There was really little chance that anything more exciting and adventurous could happen with my turned-black foot still bothering me — and that’s a mild way to put it as I have never had such a pitch black bruise. Within a few days, I’ve mastered the hopping technique like a pro and I can even cover distances in the house — from stove to couch — quite fast. I think I even like it. “ Gnocchi ?  read more »

The Kitchen Detective

Today's vegetable recipe: Fresh or frozen spinach in a light cream sauce with a hint of nutmeg. Low carb. Weight Watchers 1 or 2 points. This is a long-time favorite recipe, one served all seasons, on weeknights and weekends, for kids and grown-ups, for just-family and company alike.  read more »

Today's vegetable recipe: Fresh or frozen spinach in a light cream sauce with a hint of nutmeg. Low carb. Weight Watchers 1 or 2 points. This is a long-time favorite recipe, one served all seasons, on weeknights and weekends, for kids and grown-ups, for just-family and company alike.  read more »

The Kitchen Detective

On a trip to Paris last year, my wife and I stopped in at a small bistro and started the meal with a simple salad. The vinaigrette was to die for - smooth, not too sharp, luscious - everything my salad dressings are not.

makes 4 servings 4 whole saddles of rabbit 5 tablespoons cocoa beans 4 slices of bacon Rabbit jus Rabbit bones 1 medium onion, minced 1 small carrot, diced 8 small pattypan squash 1 sprig of thyme a splash of white vermouth Sauce 2 tablespoons acacia honey 2 tablespoons white wine vinegar 12 French shallots, finely chopped 1 cup rabbit jus 1 tablespoon oil salt and freshly-ground pepper 1 knob of unsalted butter 3/4 cup white wine Making the rabbit jus: In a saucepan, saut the vegetables in butter; deglaze with the vermouth and wine, and reduce for a few minutes. Add the bones to the vegetables and cover with water; let simmer gently until reduced by half. Strain the jus and set aside. Sauce: Place the honey and vinegar into a small saucepan; let simmer for 2 minutes.  read more »

Plus, Dont Hate Me For THE Most Confusing Measurement Treatise Youll Ever Read Big Daddy's House with Aaron McCargo Dream Dinner Herb Potatoes au Gratin NY Strip au Poirve (sic) Asparagus and Sun-Dried Tomato Salad Plantains Foster Aarons doing his dream dinner of steak and potatoes au gratin. He starts with the potatoes. He melts one stick of butter in a pan and stirs in 4 oz. of flour. Oh my, only 3 sentences in, and, Houston (Seattle and New York), we have a problem. But before I bother you with it, Im going to let him get this dish into the oven. Aaron actually adds the flour before all the butter is melted. Then he adds quart milk. He says to use a cold liquid, because it allows the flour, butter and liquid to cook at the same time. There are differing opinions about that point.  read more »

I have a long history of cleaning peas . When I was a kid, my summers were filled with afternoons spent cleaning peas with my mum. I am not sure why, but my brother always seemed to be exempt of the task. We liked to clean the peas under the canopy on the terrace at the back of the house. I had a preferred way to perform the task: a sieve stuck between my legs to collect the pods and one placed on the small table next to me to collect the peas — when I was not gulping them down, which was quite hard since I loved them this way. Each pea dropped in my mouth was pure joy when it released its sweet juice on my tongue. I think this could still be my favorite way to eat peas, in fact. But I don’t recall that we kept the pods for anything though. What a waste now that I think about it! Do you recycle your pea pods too to flavor a vegetable broth? What about pea shoots ?  read more »

Not to toot my own horn or anything, but this was dinner on Saturday night, and it was delicious. I started with a recipe from Sunday Supper with Lucques, but I made some changes so I've typed it up below. Mostly I subbed pork for the veal, and used a risotto recipe from Food and Wine magazine instead of Polenta.  read more »

Idli is a popular breakfast in south India.you can have with sambhar,coconut chutney or chutney powder.
 

Ingredients:

Urad dal (black gram)- 1 cup
Idly rice - 2 cups
Fenugreek seeds - 1/4 tsp
Salt

preparation:

Soak urad dal and rice separately for atleast 4 hrs..
Grind rice, urad dal ,fenugreek seeds into a smooth batter.Mix well by adding salt.
Allow the batter to [...]