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Posts Tagged ‘YSFP’

Green Pasta…

Check out my musings on saving the earth while cooking fettucine over at the Yale Sustainable Food Project blog.

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Find out what they are,  what you ought to do with them, and what Bunnicula has to do with all of this over at the Yale Sustainable Food Project blog .

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Leek Gratin

(This post is part of our ongoing collaboration with the Yale Sustainable Food Project, and it also appears on their blog.)

The seasonal chef is in the house, ladies and gentlemen, and the vegetable of the week is leeks.

Leeks are the onion’s fancy-pants cousin. More expensive and with a more nuanced flavor. If onions are Roseanne, leeks are Frasier.

Onions remain the go-to allium for most dishes, but if you’re looking from something to stand on its own, leeks are your plant.

And that’s about all I’ve got to say. Generally, I’ll use these posts to give you some info and insight on a particular vegetable, but there’s just not that much to say about leeks. So there. Instead, lots of pictures, and a little recipe, after the jump.

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(This post is part of our ongoing collaboration with the Yale Sustainable Food Project, and it also appears on their blog.)

I’m pretty sure most people don’t think of eggplants much outside the realm of the eponymous parm, but they are quite versatile, very easy to handle, and in season right about now. An eggplant is not something you want to just pick up and bite into. Uncooked and unseasoned, they are tough and flavorless, but add some heat and about half a ton of garlic and you’re in business.

This dip comes from Alice Waters’s Chez Panisse Vegetables, and, as it happens, was on the menu in the pilot dining hall for the Yale Sustainable Food Project when I was there.

She calls it eggplant caviar. I call it eggplant dip. But that is why she is Alice Waters, and I am a lowly blogger.

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