between the Rouxbe Cooking School and Klesick Family Farms Box of Good, i've been lost in this land of good food and great techniques; fresh produce on my doorstep and an endless number of online cooking courses (forgetting to cancel my 7-day FREE trial has catapulted me into a month-long affair with this wonderful school, don't judge me... paying for it but loving it is the bitter sweet part)
it has made my time in the kitchen almost addicting -- for two mornings in a row we've had a soft-boiled egg and canadian bacon on top of a slice of rosemary artisan bread (thank you Rouxbe)... sounds decadent?! Not at all... to me decadent means lots of work and expensive ingredients with only a glimmer of hope that the end result will be as satisfying as you originally hoped...
this breakfast, on the other hand, will become a staple... and not to mention the braised kale i made for dinner last night (thank you Klesick and Rouxbe!) this idea of having produce delivered that i would have never purchased at the market has become an invigorating challenge for me -- kale, garlic scallions, green cabbage and radishes... all have been unusual but wonderful additions to our plate recently that i hope to be able to do this for a long, long time...
and now for what i want to eat for dinner... there's leeks, there's green leaf lettuce... pears and tomatoes and lemons and limes and garlic scallions and regular scallions and oranges and shallots and... and... and...
my mouth is watering already.
 |
| tap it to crack it and then roll it gently... great tip |
 |
| kale, onions, garlic and broth... |
No comments:
Post a Comment