Pork tongue salad

So, once upon a time, Bill & I purchased a hog with 7 of our friends. We knew we were in for something else, but we didn’t know exactly what.

One thing no one anticipated was exactly which “weird” cuts we’d get. I figured we’d end up with a heart, maybe a couple of kidneys. And we did. We also got the tongue, which was not something I had ever considered eating before.

This is funny, once you stop to think about it. A tongue is just a muscle, and a well-used one at that. It’s probably damn fine eating. But not once in my time on this earth had I ever considered the possibility that animal tongues might be food.

Now, of course, I realized when I saw it that there was no guarantee we’d end up with the tongue.… Continue reading →

Salad help, anyone?

Okay, I have a few Thanksgiving entries to make, but nothing huge. Mostly an entry with a photo or two, and to tell you all about our two new recipes.

For the moment, though, I’m here to ask a question. I need help. Help with salads. Or even just the green things that go into salads.

Bill and I, as we’ve mentioned, are members of a CSA most of the year here. This year, it started in mid-April and will last until mid-December. It’s pretty darn good for us, and it results in our having a lot of food that’s healthful for us around & to be eaten.

The downside, though, is lettuces. Lots and lots of lettuce. Lettuce invades our home, takes over our fridge and makes us crazy.… Continue reading →

[17] Balsamic Strawberries with Arugula & Goat Cheese

Cover of How to Cook Everything, Revised Edition by Mark Bittman

In this case, though, rather than arugula I used some lettuce we got from the CSA that resembles butterhead lettuce. That’s not what it is (since they tell us the varieties), but I don’t know which variety they listed it is.

Totally simple recipe, and I’m making it for lunch. I have to admit, it’s pretty cool to be having a lunch nearly totally made out of CSA products.

h2. Ingredients

3 c strawberries, hulled and halved or quartered
1+ tbsp excellent balsamic vinegar, to taste basically

Freshly ground black pepper

4 c arugula leaves (I used some sort of CSA lettuce. It was good.)


1 tbsp extra virgin olive oil

Note This is a variant of the above recipe, and calls for ~4oz of goat cheese to be crumbled on just before the final toss described below.… Continue reading →

[10] Salade Aux Lardons Salad with Poached Egg and Warm Bacon Dressing

Cooking for Two: 120 Recipes for Every Day and Those Special Nights

Holy cow, guys! We’ve hit double digits in recipes made, and we’re only eight days into June! Admittedly, that’s because we started making recipes on 31 May 2010, but even with that, we’ve made more dishes than days we’ve been tracking. Which is amazing in and of itself, because we like to eat out, but also because we’ve had two nights in these past ten where we’ve had to punt and cook something else (like frozen ravioli). Of course, this is the wonders of having a backlog (and having started the day before the first of June), but I’ll take it.

Editor’s Note: Yes, I’m aware this didn’t get posted until 15 June 2010.Continue reading →

[2] & [3] A dinner from Better Homes and Gardens, circa 1962

Better Homes and Gardens New Cook Book (1962)

Tonight’s dinner was inspired by the fact that Bill and I hadn’t done much shopping this weekend, in anticipation of our CSA half share arriving. Also, it was inspired by not wanting to leave the house today. The final inspiration for it was realizing we have committed to cooking nearly 2500 recipes before we can ever buy a cookbook again, and we want that to be the shortest possible time.

I have to admit, we’re both a little nervous about tackling the Better Homes and Gardens “New Cookbook”, because it’s huge and so many of the recipes seem to come from a cooking style rather different than our own. Still, my grandmother gave it to me when everyone had good reason to believe I was going to starve in undergrad (I was not so much a fan of cooking back then).… Continue reading →