Wednesday, March 23, 2011

What's Cooking?


A big pot of deliciousness, that's what!  Mother requested kale soup so I've got that bubbling away on the stove right now.  Mother and Auntie (The Ducks) arrive tomorrow and I'll be serving the soup for supper with some homemade bread. The soup is very easy and the epitome of nutritious and delicious; onions and garlic sauteed in olive oil until very soft and fragrant, a bit of hot Italian sausage meat, lots and lots of carrots, a container of Pomi strained tomatoes, 2 pounds of chopped, fresh kale, a couple of cans of cannellini beans and lots of rich, homemade chicken stock. 

It has been an insanely busy 5 or so days, working to get the guest rooms (pics forthcoming) and the rest of the house in order in addition to working and cooking.  I've been out food shopping today and now I'm doing food prep.  I admit it is my favorite part of the day, just working in the kitchen.  I've got St. Louis spareribs in the oven.  It's stage one of this 3 part recipe that I can't wait to try.  I will put the rub on them later and stash them in the fridge until Friday evening.  Then I'll sauce them and finish them on the grill.  I wanted to serve a southern meal, so ribs, collards and corn pudding are on the menu.

I've got to get back to work, I still need to give the downstairs a cleaning and get the rest of the groceries put away but here is a bit more food porn to share with you as promised...


Behold, a real Italian sausage from Santarpio's.  There isn't anything else like this anywhere in the world.  Hot, charred, piggy awesomeness with the vinegary cherry pepper juice squeezed over the top.  Wicked!


Garlicky greens and spicy brown rice, love it, ate it for three days in a row and now we're sick of it.  It reheats so well, making it perfect to take to work.


I love "boiled dinner" this time of year.  Savoy cabbage, rutabaga, carrots, baby gold potatoes and corned beef.  My sister suggested that I make extra veggies to make root vegetable hash, so I did.  And it was so good!


Chop up all the veggies and cook them in a hot skillet until golden brown and delicious.



Serve with two eggs and a slice of rye toast and you have an unexpectedly delicious lunch!


A favorite breakfast, some medium boiled eggs sprinkled with 21 seasoning salute and some fresh strawberries.  Can't wait until it's berry picking time!  This was followed by a couple of slices of toast and jam.  One of life's simplest yet most satisfying pleasures.

No comments:

Post a Comment