I wasn’t going to post this, but I feel like I owe it to you. This is the best stuffing I’ve ever eaten. It’s the one I’ve been making for years, but this year it tasted especially good. Was it the wine? Was it my technique? Doubtful. It’s just a good recipe. I follow it, don’t alter it…..
Simply put this is fantastic. This is the stuffing you want to eat on the holidays, it will make you weep because it’s that good and because you’ve been making lesser versions all your life. There’s no breakfast sausage, no sage, no apples, no greens, no dried fruit. Thank goodness! There’s Italian sausage, bacon, and fennel. The fennel mellows, so even my fennel-ly challenged husband enjoys this. Yes, there’s both bacon and Italian sausage, but not so much that it’s overpowering. It’s the kind of stuffing you want the next day and the day after. Then you remember, it’s not exactly health food, so maybe it’s best to only make it for the holidays. Yummy holidays. Continue reading
In an effort to eat more locally….I’m doing ok!…. I made a salad with mango, hearts of palm, lime…. all local. I normally don’t buy my lettuce local but that’s another story. This was a great tropical salad. Easy and nice to compliment a midweek dinner. It’s husband approved (surprisingly!) Continue reading
This recipe is an oldie but a goodie. I’ve been making it for years – it’s from Heidi Swanson, a genius vegetarian who’s taught me so much. Spring is the perfect time to make this salad. It’s an asparagus salad and I found lots of asparagus at the farmers market! Yay!!!!!
Two things struck me about this salad when I first started making it. First, hominy. I’m not sure if I ever had hominy before this salad. The best hominy is the dried version – when I can, I buy mine from Rancho Gordo. The dried hominy transforms this salad into extraordinary. You taste the corn, you taste a slight saltiness from boiling the hominy in salted water…. It’s amazing. Now, you can use canned and its still a perfectly lovely salad. In fact I’ve done that here… I was out of dried hominy and I wanted to put my local, seasonal asparagus to good use. To imitate dried and cooked hominy season it well before adding it to the salad. I may try leaving it in a salt water solution next time if I don’t have dried. I can’t let an asparagus season go by without making this salad. Continue reading
I recently, and somewhat unfortunately, discovered that buttermilk really does make all the difference in recipes. I used to sour regular milk with vinegar or lemon juice and call it a day. I thought it really only made a difference in texture when it came to fine cakes, but for everything else, soured milk was fine. I was wrong. And while that’s great to know, it’s something that’s hard to find and keep on hand in my current location. I’m both jazzed and a little dismayed. But, I made the best fried okra and cornbread ever this weekend and it was mostly thanks to buttermilk. Continue reading