by perfectlittlebites | Nov 22, 2013 | health
As we continue our quest to utilize cooking by-products in better ways, we once again look to our stock pots. This past Tuesday we were making collard greens. I use a very loose recipe depending on what they’re being served with and what’s on hand. After the greens...
by perfectlittlebites | Nov 13, 2013 | Assorted, health
Today I’m making one of my favorite things. Boston Baked Beans. I use the recipe that has been in my family for 5 generations. This is my family history. This recipe doesn’t get tweaked or changed. You don’t swap out the bean pot for the pressure...
by perfectlittlebites | Oct 5, 2013 | Assorted, health
We’ve been tweaking our pumpkin risotto, looking to get the most flavor into the dish. We start by making a pumpkin stock with pumpkin purée (canned or fresh), chicken stock, garlic, thyme, bay & burnt cinnamon sticks. The stock is cooled and strained. The...
by perfectlittlebites | Sep 25, 2013 | Assorted, health
Yesterday we were working with lamb testicles. If you’ve never had them, they somewhat resemble sweetbreads in texture and flavor. They have a fairly neutral flavor when fried and can pair with just about anything. For those who’ve never cooked them...
by perfectlittlebites | Sep 11, 2013 | Assorted, health
I’ve seen a lot if charred items going into oil, but not as much going into vinegar. Oil is great if you’re looking for it to spread less on a plate, but I like the way the flavor stands out in vinegar. I washed a bunch of leeks and threw them on the...
