Salsa Verde Revisited

Salsa Verde Revisited

I looked back at my salsa verde post from last year and decided I could improve it. I tend to only make it once a year because that is when I get a big bunch of tomatillos in my CSA share. That doesn't leave much room for rapid feedback loops, but let's see what we can do. Last year's version was all done on the stovetop. That is a fine method and gets the job done, but it relies heavily on the taste of the raw ingredients and doesn't develop them…

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Prep Your Corned Beef Now For St. Patrick’s Day

Prep Your Corned Beef Now for St. Patrick’s Day

I'm not Irish or that into parades, so I don't go crazy about St. Patrick's Day. To me it is a chance to overindulge in quality cured meat. Some people get excited about green beer, others get excited about corned beef. Just Say No to that grocery store corned beef. With a small amount of effort, you can do much better. Have you ever brined a chicken? Curing your own corned beef isn't much different. I've made it twice and I'm always surprised at how easy it is. Curing your own…

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Sous Vide Asparagus

Sous Vide Asparagus

Asparagus is so easy to make in the oven, so why should you make it in a sous vide circulator? More intense asparagus taste. Easier clean up. Same length of prep and cooking time. Sold? Here's what you need and what to do with it: Just looking for time and temp suggestions?  175F (79.44C) for 15 minutes will give you asparagus that is still firm with a bit of bite left in it. Ingredients 1 lb of fresh asparagus 3 tbsp olive oil Zest from one small lemon (or half a large…

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Roasted Whole Cauliflower

Roasted Whole Cauliflower

This is my new favorite way to make cauliflower. It is great dish to make for a dinner party or a pot luck. It is vegetarian-friendly, can easily be made vegan-friendly, and doesn't require much active work. The seasoning in this particular recipe is inspired by the seasonings on elotes, Mexican street corn. At the end of this post, I have ideas for other seasonings that work well with cauliflower. Roasted Whole Cauliflower Necessary Tools Oven Large, oven-safe pan or skillet Knife for slicing and serving Measuring spoons Bowl and spoon for…

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The Best Way To Store Green Onions

The Best Way to Store Green Onions

Slimy green onions are gross and such a disappointment when you were expecting them to still be fresh. I've tried multiple ways to store them and this is what works the best for me: Put them in a jar/glass with a little bit of water (it shouldn't extend into the green part, keep it within the white part), cover it with a gallon-sized ziplock bag, and put it all in the fridge. This is the only way I've been able to consistently keep green onions pretty fresh for over a…

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Vegetable Broth

Vegetable Broth

Making a batch of vegetable broth is a great way to use extra veggies before they go bad and capture in-season flavors for use throughout the winter. I always try to keep a few jars of it in the freezer as a base for lentil, chicken, or bean soups, which we eat all winter long. Making a batch takes less than an hour of active prepping, cooking, and cleaning time, makes the house smell great, and tastes better than what you can buy in the store. (If you are wondering about the difference…

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Sous Vide Corn On The Cob

Sous Vide Corn on the Cob

Do you want incredibly easy, delicious, self-buttering, minimal clean-up corn on the cob? If you have a sous vide circulator, look no further. Take 2-4 shucked cobs of sweet corn and seal them in a bag with a few tablespoons of butter. Or, if you don’t have a vacuum sealer, put them in a ziplock bag and use the water displacement method to remove the air before sealing it. Cook them in your sous vide water bath for 30 minutes at 182F (83.3C). Take the bag out, cut it open, and serve!

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