The single best thing you can do to your turkey, hands down, is to brine it. That means: immersing it overnight in salt water. None of those “dry brining” half-measures. More →
And now we come to the pièce de résistance – an entire dinner of blue food. Without a drop of artificial coloring.
(Bear in mind, “blue” is a relative term…)
The main course: gorgonzola mac & cheese. With a vegan mac & cheese option, turned blue via a magic trick. More →
We recently revised the alcohol policy at the Friends House to allow cooking with alcohol – see, we’re not total puritans – and I’ve been cooking things in wine, butter/olive oil, and lemon ever since. So as the main course for the Green Dinner, it made natural sense to make lima beans, with lime and vermouth.
Except: I switched lima beans for fava beans at the last minute. And I’m so glad I did. More →
Last night was the Yellow Dinner at the Friends House (full Pride menu here) – I made my beet & fennel soup, with golden beets of course, summer squash with tomatoes and basil, and a Belgian endive salad.
This week’s menu, by the way, has been getting a bit of attention online, and one commenter on this Queerty writeup accidentally provided a perfect description of my style of cooking:
“hippie puritan lesbian sailor food”
I just might have to steal that for my tagline. Anyway, on to the food, starting with the soup:
So Sunday was red dinner, the first night of my Pride-themed menu. Let’s start with the salad:
It’s Pride Week in Boston, and I thought I’d celebrate with a rainbow-themed menu, each day with its own color.
Here it is (recipes to follow) – More →
Speaking of burgers: you know how people sometimes grill portobellos and serve them as a sort of all-natural veggieburger? I’ve never eaten one I liked, and I think I know why: because they weren’t marinated beforehand.
Here’s my work-in-progress recipe: More →
I’m on a quest to learn how to make veggie burgers that don’t suck (who isn’t?), and I recently came across a recipe that I believe holds the key.
The problem with virtually all homemade veggie burgers is how crumbly they are. Sure, those mushroom barley burgers from Martha Shulman look fantastic, but I bet they fall apart like a Jenga sandwich after two bites. So before focusing on flavor, let’s first establish the basic physical integrity of the patty. “Can be eaten without a spoon” is a necessary condition of burgerhood, don’t you agree?
With that in mind, look at the photo below – it’s the raw mix of a lentil burger recipe I’m working on (adapted from Thrifty Living):