Tuesday, September 26, 2006
Farm Fresh Onions
Buffalo with Sweet Potato and Onion
Melt 1 tbsp of coconut oil in a skillet on medium heat. Chop one-half onion in large slices Add onions to skillet and cook for two minutes. Add 1/3 pound of buffalo in small grape-sized pieces, along with 1 tbsp cumin and coriander powder. Cover and cook for five minutes. Buffalo like lean game meat is cooked best slowly on medium to medium-low temperature. Add one chopped precooked sweet potato (leftovers from the night before) and return the cover for another 5-8 minutes until the buffalo is thoroughly cooked.
Note: I learned how to chop an onion properly while working with Mr. Johnson in the prep kitchen of the Virginian restaurant. Mr. Johnson took his onions very seriously. I’ll pass on my lesson: Chop off both ends of the onion and peel the skin off. Peeling is sometimes aided by scoring the top few layers of the onion. Lay the onion on the chopping board with the cut side down. Chop the onion in half. Set one of the halves with the cut side down and slice the onion in 1/4-inch section in the direction of the rings. Then slice the onion in half against the rings. This creates long strips of onion. You may also slice the entire onion against the rings leaving you with small soup sized pieces.
Thursday, September 21, 2006
True, But Not Accurate
Salad Greens with Pesto and Goat Sausage
My lunch for the past three days: lettuce with various veggies—today that would be kohlrabi and green pepper--topped with a tablespoons or so of pesto (see post from August 24), and half a grilled goat sausage. I don’t use any dressing as the olive oil and basil in the pesto do the trick of coating the lettuce leaves and mingling the flavors.
Monday, September 11, 2006
Think Globally, Eat Locally
Baked Apples with Oats
Peel and chop a dozen small apple and place in a 9-by-9-inch pan. Sprinkle apples with a tbsp of cinnamon and 1 cup oatmeal. Slice 1/4 stick of butter into small pats and top apple mixture. Bake at 350 degrees for twenty minutes or until apples are tender. Serve with a dollop of plain yogurt.
Tuesday, September 05, 2006
(Gather these ingredients fresh from the farm if possible; here lies the taste and smell of summer.) Peel two cucumbers and slice. Chop two tomatoes and 1/2-cup fresh basil leaves. Mix ingredients and toss with a drizzle of olive oil. Season with salt and pepper. Serve at room temprature.