This is a childhood dish of comfort for me and last night, I made it for The Gourmand. It’s my dad’s recipe and nothing like it exists online, as far as I could find. In my dad’s words, “you could make this as easily as boiling kale in water, or turn it into a fancy [...]
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The Gourmand & I calculated how much $$$ we’ve been spending at the farmer’s market, and then how much money we spend on take out (as a result of laziness and exhaustion at the end of long work days) and then how much of our farmer’s market veggies never make it to plate before turning [...] The Gourmand & I do not have cable. When we have access to cable, we are only interested in a handful of channels and on those, only a handful of shows, namely Good Eats on the Food Network, and Dirty Jobs and Myth Busters on Discovery. I can watch any documentary about anything except war [...] 1 comment to The State of “Food”
I have a new love, and her name is Savannah, Georgia. We fell in love over food, she being the foodiest city in the United States, in my estimation. The Gourmand & I went for a weekend to interview the city as a potential nest. Those of you who know us know, we do our [...] No comments yet to Oh, Savannah!
The Gourmand & the Peasant will be exploring the Belle of the South. A FULL report when we return. In the meantime, test one of our recipes and let us know how your results turned out!
xoxo Quel dommage BURNED! I have a collection of recipes that I have clipped from the pages of the New York Times for years. The other night, I was looking for something to do with organic chicken parts that I had bought at the farmer’s market and remembered that I had a recipe for chicken cooked with green olives. [...] For one dinner last week, The Gourmand decided to recreate our wedding dinner. Just the main course really, Blackened Mahi-Mahi with Grilled Pineapple Salsa. It is my favorite dinner in the world and, when it was done and the smoke had cleared (literally) we were transported back to our beachside wedding last July. I’m going to [...] 1 comment to On Blackening Fish
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I’m going to try this with collards. We have a whole bunch of ‘volunteer” plants growing among the tomatoes. Garlic and cheese brioche toasts? I’d like that recipe, too. Love the blog, can’t wait til it is a book. Keep up the good work.