Live Qualitarian: Eat Well
Tastings are posts about the ideas or concepts of what we decided to cook, why, how we did it, and how it turned out.
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
Well-made cheese is exceptional, deserving of a lit stage and its own course. Cheese of more expensive per pound than any thing else I buy and last a long while. It may be high in fat, but pleasantly high in calcium and protein, so it’s not junk food. I like
Organic rolled on the left; organic steel cut on the right. Rolled is cut, steamed and rolled through a mill; the one on the right is just cut. Both are organic; both $1.69 per pound in bulk at Whole Foods. Texture is the big difference. I like the crunchy version
Ultimate Mountain Winter Food Cold weather, high altitude, cheese In the Alps of France, a Danish friend explained the term ‘deftig,’which is German, by pointing to the heavy food we were eating. It was January and we were out in the weather most of the day and part of the