Wednesday, July 22, 2015

Pickled Beets are a metaphor for nothing

Okay here's the thing: I seem to have run out of things to say. I considered just stopping the blog -- it's run its course, served its purpose -- but sometimes I just want to post recipes, you know? So. Just a recipe. These are insanely good. I used baseball-sized (not softball-sized -- know your sports), very fresh beets.

Pickled Beets
Makes 4 pints

Saturday, July 11, 2015

STOP THE PRESSES: I found a use for kohlrabi!

I actually love kohlrabi, but I can never think of what to do with it. So in the past, that's meant that I've picked it up at my CSA farm, left it in the fridge till it's a bit tough, and then half-heartedly thrown it into something. Not smart, because perfectly fresh it has a lovely taste -- a crunch like an apple and a flavor like broccoli stems (which I happen to adore).

Picked some gorgeous ones up today from Caretaker Farm, determined to do right by them, along with some fat, tall scallions. I had some pork belly in the freezer -- an impulse buy at the Asian grocery a little while ago. A little prep, a few Chinese sauces, and voilà -- twice-cooked pork with hot bean sauce, one of my favorite restaurant dishes.

Twice-Cooked Pork with Hot Bean Sauce
Serves 4-6, as part of a Chinese meal

The hot bean paste is a staple of the Chinese kitchen, and many well-stocked grocery stores will have it in their international section. Lee Kum Kee makes a version called "Chili Bean Sauce." It also goes by the name of toban djan or Pixian bean sauce. This dish uses pork belly, aka bacon before it's cured and smoked. Needless to say, a little goes a long way.