Posts Tagged Farmers Market

Braised Spare Ribs; White Bean & Collard Greens Gratin

dscn3806The ribs were from the farmer’s market – there’s a pig guy I usually buy bacon from, but he was out by the time I got there so I went for some ribs instead.  The gratin is a WF Cookbook recipe, with collard greens standing in for kale because my supermarket is small and local and not always well stocked.

For the ribs, I simply rubbed them down with salt, pepper, and Penzey’s Northwood’s Seasoning and tossed them into the slow cooker with 1 can chopped green chiles, 1 sliced onion, and 2 cubes frozen spicy chicken stock (leftover from the chili from last Monday).  I set it to low and let it braise for 8 hours, though it probably would have been ready after 6.  It was literally falling off the bone and melt-in-your-mouth tender.  The onions and chiles disappeared into a rich silky sauce and the whole thing was pretty much delicious. Read the rest of this entry »

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In Which Jess Fails At Food Blogging

Seriously, I suck at this!

Last week at some point I made Pomegranate Glazed Chicken, and it was okay.  Not great, and so apparently not worth posting about.  (The pomegranate syrup that I made to substitute for the pomegranate molasses I couldn’t find has made its way into a few cocktails and glasses of seltzer, however.  Nom nom nom.)

After that I made what was supposedly Fettucine With Parsley And Parmesan, but wound up being kind of a repeat of the Fettucine With Broccoli and Pine Nuts because I had both on hand and wanted something more substantial than just a bowl of pasta.

Today I went to the farmer’s market and bought really good turkey burgers from the turkey guys.  (As well as a bag of “parts” – mostly necks – that is currently simmering its way to stock in my slow cooker.)  I also bought a few parsnips and made the parsnip “fries” from this recipe.  This is one of my favorite sides and I always forget about it because who ever thinks to buy parsnips?  Fortunately, the farmer’s markets in the Northeast are still all about the apples and storage veggies, so the parsnips were looking pretty good.  Parsnip parsnip parsnip.  The word has lost all meaning.

Next week I’ll be returning to The Book once or twice, but as I said a couple of weeks ago, I’ve kind of reached the point where the remaining recipes just don’t look all that appetizing.  (Or healthy, for that matter.  Half the side dishes in this book are variations on mashed potatoes.  Do I really need a recipe for that?)

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