Garden - The Cook's Cook

A History of Sauerkraut

Julia Skinner — Tue, 15 Nov 2022 18:56:05 +0000

From East to West, A Long Culinary Tradition

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Roasted Tomato Sauce

Patricia Elwell — Thu, 25 Aug 2022 20:44:36 +0000

I started making this roasted tomato sauce years ago when my gardening skills had improved and I was having an abundance of tomatoes every year. I would always freeze tomatoes roasted with garlic, to be able to savor that summer flavor in winter, but struggled with making sauce. The course I had taken in canning had me seriously concerned about the level of acidity of the varieties of tomatoes I was growing and the safety of my end product and I despised all the work of skinning and seeding the tomatoes. I decided if I could freeze my roasted tomatoes, I could easily freeze a similarly produced sauce. This simple roasted tomato sauce quickly became a family favorite.

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Eggplant Parmesan

Laura West — Thu, 07 Jul 2022 16:31:42 +0000

Eggplant Parmesan “alla Milanese.” I’ve always liked to try new dishes. When I had many eggplants (aubergines) in my garden I came across across this Jamie Oliver aubergine recipe on a television program. So I decided to adapt it to my own taste. The recipe evolved into what it is now, and can change with turning of the seasons. Substitute chicken, veal, or zucchini for the eggplant for variety.

Here is another variation for Easy Pasta with Tomatoes and Basil.

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Heat

Andy Swanson — Wed, 11 May 2022 15:18:17 +0000

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Everyday Pepper Sauce

Andy Swanson — Wed, 11 May 2022 14:30:38 +0000

This everyday pepper sauce is quite hot if eaten alone, but is meant to be used as a side sauce or as an ingredient in your recipes. I make it as a way to preserve my crop and to make it easy to experiment with.

Be sure to wear gloves for handling the hot peppers. If you handle hot peppers often, you will be okay with the heat on your hands but if you inadvertently touch other, more sensitive body parts, you may be in for an uncomfortable ride. I have experienced habañero eyes more than once and it lasts for hours. You will not need to remove the skin or seeds from the tomatoes. It is much work and they will be strained out after cooking.

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Apple Tart with Almond Frangipane

Ayesha Said — Wed, 13 Apr 2022 14:22:44 +0000

The flavorful combination of crispy flaky and buttery crust with nutty and fragrant frangipane and juicy apples brushed with rich apricot jam make a perfect tart. This is a no ordinary tart; it has lots of character – it’s a classy, decadent tart. Frangipane is a pastry filling made with finely ground almonds or almond meal. It is sometimes referred to as almond cream.

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Homemade White Butter

Ira Prakash — Thu, 10 Feb 2022 22:16:05 +0000

Fresh homemade white butter has its own charm! It is called makhan in Hindi and is made without any additives or preservatives. Making butter at home sounds difficult, but thanks to electronic mixers or food processors, you can whip it up in just 5 minutes! Many North Indian families make butter at home because it tastes better than the butter you can buy at the store. As compared to the regular butter, Homemade white butter is natural, unprocessed, more nutritious, and can be enjoyed with literally anything. My Mom used to make butter in order to make homemade ghee or clarified butter. You can also keep the butter whole for everyday cooking. It keeps well in the refrigerator for 5-7 days and in the freezer for a month or even more! It is delicious served on piping hot parathas or fried stuffed flatbreads of all sorts, like aloo/potato paratha, gobi/cauliflower paratha, mooli/ radish parathas, or paneer/Indian cottage cheese paratha. It is also used liberally when serving the famous combination of makki di roti (corn meal flatbread) with sarson ka saag (mustard greens).

To make this recipe, collect fresh cream or malai daily at home from the top of slow-boiled milk and store this collected cream in freezer. You can use readymade heavy cream too.

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Quick & Easy Pickled Vegetables

Ben Hasty — Thu, 09 Sep 2021 19:32:20 +0000

These quick refrigerator pickles make good use of odds and ends from the garden or farmers market. They are also the perfect solution for what to do with end-of-summer green tomatoes that refuse to ripen in the cooling weather.

Rinse and dry the vegetables thoroughly before pickling them. The brine in this recipe will fill four to five 1-liter or 1-quart jars. Allow at least 48 hours before serving; they may be stored, refrigerated, for up to two months.

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Zucchini Pappardelle Arrabiata

Khela Brewer — Thu, 26 Aug 2021 13:26:20 +0000

Zucchini “Pappardelle” Arrabiata with Ricotta & Pesto

I love the fresh veggies and herbs that summer brings. I had a bounty of zucchini and wanted a different way to incorporate it. I usually prefer the smaller to medium sizes, as I think the flavor and texture is better. Looking at the ones I had I thought they were too small for the spiralizer. I initially thought about making a layered pasta dish like a lasagna, but wanted more texture from the zucchini, so that’s when I hatched the idea to make it into “pappardelle.” Is it as good as the real thing?? Heck no! Nothing beats fresh pasta.

But this dinner felt decadent with the rich fresh ricotta, bright fragrant tangy pesto, and spicy sauce. As an added bonus, it kept my carb intake down, so I could save for a later indulgence. I’m mostly low carb. My guys aren’t, so I often make low carb items they will like or have quick and easy substitutions. For this dinner, the kiddo at home with us now isn’t a fan of zucchini. He whipped up some penne pasta as his substitute, so I recommend something like that for those that have a finicky eater to accommodate too.

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Important Questions to Ask at the Farmers Market—and Those Maybe Not to Worry About

Kevin Folta — Thu, 15 Jul 2021 15:01:06 +0000

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Rhubarb, Sour and Sweet

Jessie Frizzell — Tue, 15 Jun 2021 17:52:56 +0000

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From Garden to Plate: Gardening and Cooking with Children

Karen Liebreich, Jutta Wagner, and Annette Wendland — Fri, 06 Mar 2020 16:11:43 +0000

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