Tag Archives: celery

Experimenting in the kitchen

How to Cook Everything, Revised Edition by Mark Bittman

I’ll write this up fully later, but I just wanted to share a couple of photos with you. I’ve been in the kitchen more than my silence might indicate, but mostly doing simply things like hummus. Today’s my first experiment in awhile.

Well, I call it an experiment, but like the cautious cook I usually am, I took Marc Bittman’s recipe for “Braised Oxtail with Garlic and White Wine” and messed with it as I cooked. For one thing, I used beef neck instead of oxtail. It looks just as (if not more) tasty than the oxtails I’ve had, but was astoundingly cheaper. If this works out, I may never go back to oxtail.

His recipe also calls for 4 ounces of bacon. I didn’t remember that before I started quick thawing the beef neck.… Continue reading →

[120] Corn Chowder

the cover of The Enchanted Broccoli Forest

I accidentally made this one twice for the challenge. This is totally my own fault, because I didn’t post about it the first time. Actions have consequences, you know.

In honesty, I probably would have made this recipe again anyway. I had a ton of corn in the freezer from the summer, and this recipe uses up a lot of it at once. Of course, that’s because it’s making 159,848,327 servings, but that’s just a minor detail. The important part is that it’s delicious and easy. Well, that’s the most important point.

The other important point is that I appear to have forgotten to take pictures the first time around. No idea why.

I like that it calls for potatoes. I love that I live in a world where I can get purple potatoes.… 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 →