vegetables

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I've been so busy these past few days with work, that I haven't had a chance to write up the essays and recipes in the queue for this site. So, this is just a short note.

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Keep reading In Season in April →

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[Update: As many people have pointed out in the comments I now know that it's puntarelle or catalogna. So no more need to comment or email me about it - thanks!]

I'm starting out the week with a mystery. What is this vegetable?

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I almost gave up on continuing the Masterchef challenge when it was revealed that for the final week of preliminaries, they were going to make the candidates do two dishes within 50 minutes, instead of one dish in 40 minutes. The reason for this is that this week's candidates are also-rans from last season, who were invited back because they demonstrated potential.

For a more authentic okonomiyaki, try this detailed recipe.

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Day 19! The ingredients are:

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It's now week 4! The ingredients for the first day of the 4th round preliminaries were:

Nusslisalat

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Asparagus

I have a confession: for the last couple of weeks, I've been having asparagus for dinner almost every other night.

I am a firm believer in the sense of this kind of seasonal "binging". Sure, we can get asparagus year-round now, but they are really at their best right now, not to mention at their cheapest. Admittedly most of the asparagus we're getting here right now is still imported, but it's still half the price of what it is in other months, and so I'm indulging.

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Keep reading Asparagus →

Baerlauchravioli

(Yes, more round food!)

Last April I wrote about a local speciality of sorts, wild garlic, or bärlauch, pesto. It's a type of garlic that only appears in the forests in the spring. We still have about 15 cm / 6 inches of snow on the ground here, which isn't really that usual for mid-March. So spring still feels rather distant.

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Beets

I get cravings for the oddest things sometimes. A few days ago, the craving was for beets. Surely beets are one of the top 10 "eww" foods, especially for kids, and for quite a few adults too.

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Keep reading Baked beets →

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