Nasturtium Butter features these gorgeous blossoms for use on chicken, fish, mashed potatoes, rice and other light dishes. It also gives you a great way to preserve summer bounty!
Fresh herbs are one of life’s great pleasures, with the variety of flavors, textures and scents they offer both in the garden and on our plate. I recently taught a class for the Herb Society of America’s local Chattahoochee Herb Guild chapter, and they chose the topic of Herbal Drinks and Snacks. Making up Snacks …
Squash blossoms are one of the most beautiful signs of the promise of summer gardens. In late spring the vines put on a show of glorious big yellow flowers, but only the females will produce the fruit later on in the season. The male flowers are fair game then, for plucking and stuffing and enjoying for all their flavor and texture.
Native Americans kindly showed the settlers the concept of Three Sisters: corn, squash and beans planted together in the same hillock with a fish at the bottom for nutrients. The corn stalk would grow tall, giving the beans a place to climb. The beans would fix nitrogen into the soil. The squash planted around the base would shade the roots with their big leaves and help to retain moisture. This practice created a symbiotic arrangement that produced a healthy environment for all three plants to survive.
Cooking for Two can present many challenges, but having the right equipment on-hand can make a world of difference! In Cooking for Two – Part One we talked about Tips and Tricks, in Part Two we talked about portion sizes, so in Part Three we’ll deal with the kind of equipment you should have in even a small kitchen to give you the right tools for the job.
Our Cooking for Two series continues with one of the biggest challenges faced by those trying to cook on a small scale: portion sizes! Refer back to the MyPlate diagram in Part One of this series to see how much of each type of food you should be serving, and then use these handy basic recipes below to get you started! You can get creative and add different seasonings, use various types of protein, and adapt them to suit your preferences!
Cooking for two people can be a real challenge. It isn’t a simple matter of cooking less, it involves some careful planning, shopping, and preparation, along with a plan to create “plan-aheads” (instead of “leftovers”) and a way to package and store them. I teach Cooking For Two classes quite a lot, and we have …
Chef Christy demonstrates how to make a basic Hollandaise sauce, and discusses French Mother and Daughter sauce derivatives.