Category Archives: Our Recipes

Steak Sandwich with Brandy-Glazed Mushrooms & Onions

I bet you guys thought this blog was going to turn out to be all pork, all the time for awhile, didn’t you?

Well, the truth is, I’m expecting the meat in the freezer (I’ve got more than pork in there) to last until we get back from the wedding & honeymoon, with minimal supplementation (mostly from my meat guy at Pilsen Community Market, some from the fish counter at Whole Foods). Some of that will be because we’ll eat out and I hope a lot is because we manage to eat several vegetarian meals.

This sandwich is the result of wanting to try the beef my PCM meat guy sells. He doesn’t sell much else, and as I want to be sure to do much of my shopping from the market, I imagine he’ll see some money from me from time to time.… Continue reading →

Warm Sunshine Sausage Pasta Salad

As promised, we’ll update you as we eat our 1/7th of a hog. There’s two recipes + photos coming, once I can get my camera & computer to stop acting up. However, I figured I’d post Sunday night’s dinner, as I’m pretty sure I didn’t take any photos of it. After all, I was just throwing it together to feed three people (Bill, a last-minute guest and I).

So, here’s the deal. Saturday Bill and I were trying to vacuum seal all our pork up. Vacuum sealing really helps keep foods a great deal longer in the freezer, in my experience, and so I really wanted to get on it. Unfortunately, my vacuum sealer is acting like a jerk, so we only managed to vacuum seal a few things.… Continue reading →

Smoothies, anyone?

No photos today, just a quick recipe & question.

It’s insanely hot here in Chicago. I just passed a paper that said we’re having record high temperatures for the month, and it’s making June feel more like August. They’re really not wrong.

In good & bad news, this is really suppressing my appetite, and Bill’s as well. Bad news, because it means less cooking & tasty food. Good news because it means less eating out & spending money.

However, we have taken on making smoothies again. This is partially to clear out the freezer of berries we froze almost a year ago. It’s already getting to berry season, and we still have old berries! Yikes! That, and our freezer is about to be very full of pork, but more on that later.… Continue reading →

Tasha’s (attempt at) Asparagus Risotto

Cover of How to Pick a Peach, by Russ Parsons

One of the first things I wanted to do upon arriving home to Chicago was find some asparagus. I love asparagus utterly, and could probably eat it until I turn into an asparagus spear.

Luckily for me, asparagus season isn’t that long.

“Asparagus season isn’t that long” was actually my biggest fear upon arriving home too. I was terrified that three weeks gone from home, and a couple weeks of not shopping prior to that meant I’d missed out completely. Which would have made me quite sad.

So, of course, it only makes utter sense that we would get in about 8:00 pm on a Friday, and I’d be prepared to go to a Saturday morning farmers’ market. Where, thankfully, I found asparagus. I also found a couple of tomato plants, an amazing tamale (that isn’t New Mexican style at all), and some eggs.… Continue reading →

Made-Up Minestrone

I apologize for the lack of photos. I think my camera ate them (or I forgot to take them), but I promise to see if I can get at them.

ETA: 28 November 2010 at 8:08 pm. I found a few! So please enjoy some ingredient photos!

h2. Ingredients

Leftover beans w/Italian spicing (From “the Italian pot roast recipe.”:http://metacookbook.com/archives/119-63-Italian-Style-Pot-Roast.html)
Leftover “broth” w/Italian spicing (See above.)

2 celery stalks, chopped

2 carrots, chopped

2 small onions, chopped

2 large garlic cloves, minced

~1/2 – 1 lb greens (I used a mix of spinach & kale.)

4 c chicken stock (THAT I MADE.)

Kosher salt (Table salt would be fine too.)

Ground oregano

Dried thyme

Dried basil (shoosh)

Red pepper flakes

~3 tbsp olive oil

~1/2 lb pasta, cooked (In other words, that’s how much I think was leftover from last night’s stroganoff that we’re out of.)… Continue reading →