Apr. 23rd, 2013

daedala: line drawing of a picture of a bicycle by the awesome Vom Marlowe (Default)
[personal profile] daedala
I may have posted before about the virtue of dry roasting vegetables at high temperature. Preheat the oven to ~425F, toss a single layer of bite-sized cauliflower/broccoli/brussels sprouts/carrots/potatoes/beets/whatever with a little oil, salt and pepper to taste, maybe add some rosemary or something, and bake, stirring the pan occasionally. Timing varies, obviously; cauliflower doesn't take as long as beets. To be honest, though, I just do 10-15 minutes at a time and take them out when the edges are crispy and the fork goes in easy.

Anyway. The point of this post is to say that I have never before done this with bacon drippings, and this was really stupid. OMG, that's awesome. Reduce the salt when you do it, obviously. I don't know why I didn't think of this before, since I've done it with duck fat, but there you go. Bacon fat is a little easier to obtain.

If you have a jar of bacon grease that lives in the fridge, I highly recommend trying this.
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[personal profile] amazon_syren
Hi, folks.

I don't have a CSA. I'm looking at getting a CSA, and tyring to sort out which farm (a) delivers to a place that is grocery-carrying walking distance from my house and (b) will give us mostly veggies that we already eat. The latter part isn't a huge issue, but it's still a Thing (thense this community, I realize).

My question is: What do I do with lettuce (and arugula, and cut-and-come-again greens, and so on). I mean, the obvious is SALAD... except my wife actively dislikes lettuce and spending a month getting mostly veggies that my wife won't want to eat multiple times per week seems like a recipe for a lot of rotten greens, no matter how much I like the stuff.

In the case of just about anything else, I could either blanch-and-freeze the extra or preserve it as pickles, salsa, or something along those lines. But lettuces and other super-delicate greens don't preserve very well, so I'm wondering if anyone has suggestions for creative ways to use tender/delicate greens quickly and in ways that don't scream "filler".




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