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Moosewood Cookbook 4-Seasons Recipe Deck

Wednesday, February 17th, 2010

We’ve all (likely) heard of The Moosewood Cookbook from the people at The Moosewood Restaurant, but how about The Moosewood Recipe Deck?

Moosewood Restaurant Farm Fresh Meals Deck: 5- Delicious Recipes for Every Season is a collection of 50 recipe cards that fit into the box.  They are divided by season, so each season’s recipes use produce and other ingredients appropriate to that time of year.  There is a mixture of main courses (pastas, casseroles, sandwiches), sides (soups, salads, vegetables) and desserts (cookies, pies, and puddings) for each season so that you can plan an entire menu very easily.

Another benefit to the cards is that you can throw one or three into your bag before heading to the store without being weighed down by a whole book.

I have tried several of the recipes from this deck and found them all to really highlight seasonal flavors and not use too many ingredients (a big plus in my book deck).

Thanks to Jessica for sending me a copy to review.

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Picnic Backpack with Cooler

Tuesday, February 17th, 2009

This Picnic by Ascot Hampton Ultimate Picnic Backpack Cooler is now hanging in our closet, thanks to some dear North Carolina friends.  Add some wine, cheese, fruit, a frisbee and a park and there you have an afternoon.

Add this to my growing list of Reasons to Anticipate Spring.

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Red Beets, Golden Beets, Oven-Roasted

Tuesday, January 27th, 2009

I do not understand how anyone dislikes beets.

I like vegetables more than most, I admit.  Yet, with most vegetable aversions I can sympathize.

Broccoli, cauliflower, asparagus?  I get it.  I hated these growing up.

Brussels sprouts, green beans, spinach?  I can see it.  They’re bad when overcooked.

Radishes, dandelion greens, raw cabbage?  I hear you.  I still don’t love these myself.

But beets?  Beets are delightful.  Beets are sweet.  Beets are the candy of vegetables.  Beets are nearly impossible to overcook. Beets can be eaten plain, sliced into salads, blended into soups, tossed with hard-boiled eggs, pickled sweet or gussied up with olive oil and garlic.  Beets are delicious and lovely.  They taste like dessert, did I mention that?

And, beets are pretty.  These beets are a surprise hybrid born out of roasting red and golden beets together in a packet of tinfoil, thrown into a 400F oven for an hour.

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Produce in Season Chart

Thursday, January 22nd, 2009

Produce in Season from Foundry:

Keep track of the freshest produce in season. Display it in your kitchen, or keep it tucked away with your favourite recipe books and your culinary delights will never have tasted so good.

As you may have guessed by the spelling of favourite, Foundry’s not an American company.  In fact, it’s Australian with Italian and Dutch influences.  Which leads me to believe that “Produce in Season” may be obselete (or at best, confusing) for those of us in the US.

Still, we can all appreciate pretty charts with fun information to read after we’ve memorized the cereal box.  (Or Marmite bottle or clotted cream liter litre or whatever.)

(Via SwissMiss)

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In Season: Quince, rhymes with wince but doesn’t make you

Friday, November 21st, 2008

Spherical, heavy, crispy, yellow-ish green and often covered in bits of moldy cobweb.

That’s how I’d describe quince to someone who needed to buy some for a recipe.

Thankfully, here’s a picture which is probably a bit more appetizing to guide you in the market so you can cook up some holiday dishes… emphasis on cook since raw quince can be toxic.

I need to work on my sales pitch.

A great recipe to convince you how, once cooked, quince doesn’t make you wince and in fact makes you, finally, very happy: Cranberry, Quince and Pearl Onion Compote, a seasonal complement to turkey, mashed potatoes and stuffing. I also tried some over vanilla ice cream which was delicious as a sweet-but-not-too-sweet treat.

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