Live Qualitarian: Eat Well
REvised and reMade Since writing this story in 2011, I’ve made my recipe below with the 6 separated eggs and I haven’t loved the results. I want a dependable version of this for times I don’t want chocolate, don’t have butter, and have left over orange rinds. My go-to olive
Clear beef stock in easy to use cubes. That’s the final product of a long process — not a hard one — that is the basis of some many great recipes, and that’s beef stock. Please feel free to read the post I wrote last winter about making beef stock
Mussels are an inexpensive way to get a lot of seafood taste. With about $5, you’ll get a pound, and can over-serve two people. And just a few minutes of preparation. Rinse the mussels. If you purchase these in a grocery store they will already be cleaned several times and
Once, in Spain, we were having breakfast and the guy next to us started rubbing big, hunking tomato quarters all over his toast, rubbing them until the skin came off in his hand. Then, he dumped salt, pepper and olive oil on the mash and ate it. Later, we went
Hot days. So many tomatoes. I picked the first few plum tomatoes. We have nine (4 SanMarzano Redorta; 5 Opalka) plants in all and we hope they will make enough paste to last us all year. We’ve never grown the Redorta, and the Opalka were grown from seeds I saved
Simply Stuffed Red Snapper with Fresh Herbs Catch or buy a whole fish. If purchased you can ask the fish monger to scale and gut the fish which will make it easy to stuff. Wash inside, you’re ready to stuff. Use fresh cut herbs from garden (or package): tarragon, dill,
Steak au poivre: steak with pepper doesn’t need to be a great cut of meat or a huge one. So it can be elegant, and inexpensive. It’s quicker and easier than making a hamburger, high in protein and good for the blood and a cold night, like April Fools Day’s
:A Different Kind of French Beef Stew Beef Bourguignon is Steuart’s all-time best, never-fail crowd pleaser, but he makes it all the time. Poor me. For a Sunday night dinner with a couple of friends, he wanted to try something different. But thwarting him was a big piece of beef-
It’s a weekend and my husband is working on a project elsewhere, so I can take some time to make a few things for the workweek. One is French Onion Soup, which is better if left to meld in the frig for a day or two. Cook 5 cups of