Pardon how late this recap is. I was in Breckenridge Sunday - Wednesday skiing with my mom, my brother Danny and a fabulous group of Minnesota women. I fully intended to find time to blog while there, hence no “out for now” message, but we were so busy laughing and eating that blogging just never happened.
Thanks for bearing with me! Looking forward to recapping our last two weeks!
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The Midwest
Inspired by a trip to the freezer, Michael made Karen a dinner of basil sauce over polenta. I can’t wait to see what else they come up with as they clear their freezer of winter stores!
The good times were rolling for Anne and her Mardi Gras inspired Creole Chicken served over couscous. This winter she has discovered the versatility of her whole, frozen tomatoes for use in soups, stews, and sauces.
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The East
Mangochild treated herself to a trio of sweets this week around her other, local cooking. First, a sticky multi-grain crunch loaf sweetened with maple syrup; then, darling little honey nuggets; finished off with tart, cranberry “muffins.”
Mardi Gras festivities continued at sophie’s place with her traditional pancakes and bacon meal, with local maple syrup. Yum!
Nicole caught us up to date on her Farm to Philly meals from the last two weeks. They included portobello pizzas, roasted rutabaga and lamb sausage, and roasted chicken with potatoes and celery root mash, and sauteed cremini mushrooms.
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The West:
Feeling like she was cheating on a friend after buying from a source not local, Einat still found a way to make three local meals in one day. Up first were pancakes and raspberries, then organic pizza from a local company. Topping it all off? Steak with rosemary, sage and pepper crust with balsamic roasted potatoes and mixed greens. Yum!
Continuing last week’s bean theme, Maya made a soup of local Peregion beans, butternut squash, sunchokes, yellow carrots, Chinese broccoli and an onion. It might not have been photogenic, but it sounds delicious!
Denise and Holly have been busy using up the contents of their fridge and pantry, including an excess of cereal grains. Last week Denise made a batch of granola that completely hits the spot - so much that they’re taking it on the road with them this week!
In consultation with a favorite native New Orleanian and a trusted recipe, Anita and Cameron came up with their own Championship Jambalaya to celebrate Mardi Gras. To my mind there is nothing that compares to real New Orleans jambalaya and I know exactly what I’ll be doing with chicken legs in the near future…
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The South:
Finding herself with local wheat berries, Laurel turned them into whole wheat flour and made bread. Dense and full of texture and taste, it was just the thing with scrambled eggs and sauteed greens. Anyone have any ideas for how to make whole wheat bread less dense?
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Possibly Related posts (newest to oldest):
Our Dark Days meal for Week #15 was the Lamb Tagine posted on February 25thin “Catching Up.” http://hendrickhomestead.wordpress.com/2009/02/25/catching-up/