December 31st, 2009 | Pork, Sauces, Yankee Cook Recipes | No Comments »
A briny cured ham complements sweet winter vegetables nicely, making this a great choice for a holiday meal. So we decided to say so long to the aughts with a festive ham.
Maple is a cured ham's natural best friend and cognac adds another layer of mellow sweetness to the glaze. We topped off the meal with baked yams and a...
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December 22nd, 2009 | Chicken, Sauces, Yankee Cook Recipes | 2 Comments »
Chicken au Naturel gets its name from its simplicity. Sure, chicken can be roasted with all sorts of herbs and spices that will lend additional flavor to the bird, but sometimes it's nice to let the flavor of the meat speak for itself. This recipe uses just butter, salt and pepper. The key to getting the chickeny-ness out of the chicken without a rotisserie is to flip it every so oft...
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December 16th, 2009 | Pasta, Sauces, Vegetarian, Yankee Cook Recipes | 2 Comments »
Vegetable Garden Pasta gets its name from the raw veggies that star in the dish. The pasta sauce takes less than 20 minutes so that the tomatoes and carrots retain their vitamins and minerals. A quick, covered simmer allows the vegetables to soften in a shorter amount of time than tomato sauce recipes that stew uncovered for several hours. Give the sauce a quick mash, to ge...
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November 12th, 2009 | Chicken, Sauces, Yankee Cook Recipes | No Comments »
I'd never seen a dried chipotle pepper until last week. As much as I enjoy criticizing its overuse in recent years, I'd never actually cooked with chipotle. Since it was available at that moment, I picked some up without a plan. Then, over the weekend our cilantro plant was looking a little heavy for its new pot, so I decided to prune it back and make guacamole.
What's better than guac and chips? Guacamole and tos...
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November 10th, 2009 | Beef, Sauces, Yankee Cook Recipes | 3 Comments »
I ran into a vegetable I'd never seen before at the farmers' market the other day. Lush and green with little yellow flowers, it looked almost like broccolini. I asked the vendor what it was and he replied, "Summer Jean."
He said that although you could eat it raw, it's best cooked in stir-fries. He described it as lemony and peppery, and that the stalk has the same texture as a potato, rather than being stringy like othe...
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A briny cured ham complements sweet winter vegetables nicely, making this a great choice for a holiday meal. So we decided to say so long to the aughts with a festive ham.
Maple is a cured ham's natural best friend and cognac adds another layer of mellow sweetness to the glaze. We topped off the meal with baked yams and a...
Chicken au Naturel gets its name from its simplicity. Sure, chicken can be roasted with all sorts of herbs and spices that will lend additional flavor to the bird, but sometimes it's nice to let the flavor of the meat speak for itself. This recipe uses just butter, salt and pepper. The key to getting the chickeny-ness out of the chicken without a rotisserie is to flip it every so oft...
Vegetable Garden Pasta gets its name from the raw veggies that star in the dish. The pasta sauce takes less than 20 minutes so that the tomatoes and carrots retain their vitamins and minerals. A quick, covered simmer allows the vegetables to soften in a shorter amount of time than tomato sauce recipes that stew uncovered for several hours. Give the sauce a quick mash, to ge...