After the fava bean pods there were more leftovers to use up: the meat still attached to the bones from making chicken stock from what was left of the chicken whose legs we had with the fava beans. Although most … Continue reading Zucchini Stuffed with Leftover Chicken
One thing I don’t like about fava beans is all the waste. The actual beans are only about 20-25% of the gross weight, and that is even before double-shelling them (i.e. remove the light-colored bitter membrane around the green tender … Continue reading Pasta with Fava Bean Pods (Pasta con Baccelli di Fave)
Many of our favorite recipes have come about as a way to use up leftovers. Nowadays we are so used to an overabundance of food in large parts of the world, that eating too much is more of a problem … Continue reading French Toast Sous-vide
Chard is not generally available anymore in this country, but recently a new ‘organic’ store opened up near to my house that carries it. I remember my grandmother serving chard (called “snijbiet” in Dutch), but I had never prepared it myself. Now that I can get it, I made Chard Risotto and Pizzoccheri with chard. For both of them I only used the leaves, and so I had a nice bunch of chard stems in the crisper of my fridge, waiting for a purpose. I remember Emmy had posted a recipe for Baked Chard Stems with Tomato, Garlic, and Parmesan, and that was the inspiration for this pasta dish. We love pasta and eat it almost every day. I decided to try making something like ragù from the chard stems, and it worked out great. Continue reading “Pasta with Chard Stems (Penne alle Gambe di Coste)”
Equipment for cooking sous-vide does not come cheap. But after making the initial investment, you can save money by buying cheaper cuts of meat without anyone being able to tell the difference. To put this theory into practice, I made … Continue reading How to Save Money with Sous-Vide
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