A supper dish that can be constructed in part, in advance, as and when. Some fire and excitement to boot! The quantities here are approximate, but are aimed at supper for two (or a hearty meal for one, with generous leftovers - which offer new delicious opportunities when later fridge foraging).
Tag: vegetable
Cowboy beans, Will
A brief background. My dear friend J, most adventurous of souls, dedicated guardian of the food preservation and enhancement customs of at least three countries, polyglot and all-round good egg, messaged asking after the recipe for a dish I had mentioned in passing, loosely described as Cowboy Beans. Well, Cowboy Beans are more about the feeling than the ingredients. When they lean away from the open range and more towards the urban, they become Boston Baked Beans. But J had on hand a quantity of fresh borlotti - toothsome enough to stand up to the smoke from a buffalo chip fire - and so I adopted an Eastwoodian squint, adjusted my poncho and wrote back...
Leftover soup … and something on toast
My vegetable delivery came before I had finished all the root veg in the last box. However, the weather turned cold at more or less the same time, so I made some warming leftover soup. Very nice by itself or with something on toast.
Simple hummus, Virginia
Our friend Ellen brought hummus to the picnic at Wolf Trap. It was August and there were five of us. Far out in the Virginia countryside, it was still a steaming afternoon. Pete Seeger and Arlo Guthrie were about to sing. The hummus was cold and lemony, straight out of the cooler. I took to it right away. "How do you fix this?" I asked. "So simple," Ellen said. And it is.
Mushroom rice
I did eat proper Venetian risotto once, at a restaurant on the river Brenta. One moment I was sitting on the top deck of a tour boat surrounded by a European school party of smoking, carousing teenagers and the next I was in a totally silent restaurant eating an all white risotto. The afternoon session …
Leek and potato soup
Mother took her culinary influences from Constance Spry, Elizabeth David and her own well travelled life. Nobody could have criss-crossed the world much more than she had to. But this is what we ate in England, during the two very cold years we stayed at home in Gravesend. I have been making versions of it …
Sugo
A few of these recipes call for sugo. Sugo is just a Neapolitan home-cooked tomato sauce which is used as a base for many pizza and pasta dishes. Needless to say mine is not in any way authentic but I'm adding it here so you can find it without having to plough through other recipes …
Olive oil cookies
I can’t take any credit for these! Last week I had a lot of olive oil and dwindling butter supplies, so I googled olive oil cookies. This recipe came up, courtesy of California Olive Ranch. I leave you to read the recipe online. Here are my cookies: They are very crunchy and taste quite a …
Cooking for one 