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Cooking the Davis Farmers MarketShopping and cooking the Farmers' Market in Davis, California
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Shopping and cooking the Farmers' Market in Davis, California
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Shopping and cooking the Farmers' Market in Davis, California
cookingdavisfarmersmarket.blogspot.com
Cooking the Davis Farmers Market: Pheasant and asparagus
http://cookingdavisfarmersmarket.blogspot.com/2013/04/pheasant-and-asparagus.html
Cooking the Davis Farmers Market. Shopping and cooking the Farmers' Market in Davis, California. Monday, April 1, 2013. In an initial celebration of the season, we offer a wintery dish with a spring sidedish. D in which some game fowl. A pheasant) is bred with some other kind of barnyard bird, something that has been done for centuries. Joan Thirk's history of Food in Early Modern England. All we know is that we like it, so call it what you will. The purpled pheasant with the speckled side;. As we’...
Cooking the Davis Farmers Market: October 2012
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Cooking the Davis Farmers Market. Shopping and cooking the Farmers' Market in Davis, California. Sunday, October 28, 2012. Brutti ma buoni: Comice pears and almond cookies. This week we celebrate an ugly duckling dessert and more generally the way that many of the best tasting things at the market are blemished or misshapen. We all know that many fruits and vegetables have been bred for sturdiness, shelf life, and looks. For the heirloom seeker, what was once a consumer turnoff becomes the attraction.
Cooking the Davis Farmers Market: February 2013
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Cooking the Davis Farmers Market. Shopping and cooking the Farmers' Market in Davis, California. Sunday, February 10, 2013. Savoy cabbage meets Gnafron and Punch. A few posts ago, we were observing how some. Sturdy, inexpensive, and nut ritious,. Disparaged just because as one might put it, they don't play hard t o grow. Another ob vious example is the homely ca bbage — a vegetabl e. So unsought after that, like the turnip, it is. Who cares when cabbage season begins? Who mourns when it ends. Show Mourgu...
Cooking the Davis Farmers Market: November 2012
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Cooking the Davis Farmers Market. Shopping and cooking the Farmers' Market in Davis, California. Saturday, November 24, 2012. Thanksgiving Duck (part one): Duck Ragù with Garganelli. The Sherdos, obstinate contrarians, have on the long Thanksgiving weekend decided to cook and write about cooking a fowl that is not. Would you like to know how to roast a turkey? For another dish we'll write about in part two of this post); and then reduced the rest into a kind of duck demi glace (. Which we served with som...
Cooking the Davis Farmers Market: May 2012
http://cookingdavisfarmersmarket.blogspot.com/2012_05_01_archive.html
Cooking the Davis Farmers Market. Shopping and cooking the Farmers' Market in Davis, California. Tuesday, May 29, 2012. The first summer squash,. Peaches are making their appearance this beautiful May morning at the market. We find it is otherwise. But why? A stand-up comedian we like, Pete Holmes, does a bit about the sandwich shop Subway. Where, he says, “everything tastes the same: it all tastes the way the restaurant smells, that vague, cardboard, sawdust smell…”. You can hear it at:. It’s a re...
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Cooking Dave Trent
Monday, May 3, 2010. Dave's Kung Pao Chicken. Ingredients: White Rice, Chicken Tenders, Peanuts, Green Onions, Garlic, Jalapeno, Ginger, Bell Pepper, Dried Red Chillis, Szechuan Pepper, Corn Starch, Sesame Oil, Soy Sauce, Terriyaki Sauce, Vegetable Oil. Dave's Kung Pao Chicken *Cooks in 30 minutes total. White medium grain rice has cooking instructions on the back of the package and is best prepared in a rice cooker. Large saute pan will work). Place wok back on the heat and add another Tblspn of vegetab...
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Cooking the Davis Farmers Market
Cooking the Davis Farmers Market. Shopping and cooking the Farmers' Market in Davis, California. Friday, May 31, 2013. Barley (more to come). A productive convergence occurred recently between the words in our heads and the products on the shelves. Just as the Co-op started to display bags of Full Belly Farm’s whole Tamalpais Hulless Barley as well as flour ground from it, we were thinking about Chaucer’s Wife of Bath. Really. I nyl envye no virginitee. I will envy no virginity. We also substitute Full B...
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Cooking Day | An experimental blog for my experimental cooking
An experimental blog for my experimental cooking. 1 medium/small green pepper. About half as much parsnip as green pepper, slivered. About as much golden beets as onion (about 1/2 cup). 1/4 mushrooms (I use frozen shitake). 1/2 lb of pasta. 2 cups of vegetable stock. A clove of garlic. 1/4 cup of olive oil. Optional, 1 cup of Parmesan cheese (I leave out to dairy restrictions of my wife). December 4, 2015. Posted by roberthaight on December 4, 2015. Vegan mushroom garlic sauce. 2 cups of vegetable broth.
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La Magia del Bodeguero – Iberostar Son Antem. 30 mayo, 2014. Si sois amantes del vino y la gastronomía, el próximo viernes 6 de Junio y 16 a 21 horas tenéis una cita en el Hotel Iberostar Son Antem. Para vivir, de primera mano, un evento organizado por el mismo hotel y La Vinoteca. Que reúne cien de las mejores bodegas del panorama vinícola actual. Se podrán degustar, entre otras, vinos del Priorat de Álvaro Palacios. Vinos de la Bodega Contador. Las creaciones de Telmo Rodríguez. 26 marzo, 2014. Como mu...
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