I love making Indian food! I love how when the spices come togther it makes an entirely different flavor. It's hard to describe. It's almost magical how the Indians can pair spices. Here's a pic of my spice mis-en-place for Kashmiri Chicken, a simple favorite.
Cardomom pods, telicherry pepper, cinnamon stick, paprika, cayenne pepper and a mix of garlic and ginger
Swiss Chard w/Pancetta
Swiss chard that you have chiffonade. My method it to wash it, remove the stems and then put five or some pieces together lengthwise. Roll up like a cigar on the short end. Then "chiffonade" by cutting into approx. 1/2" pieces, unroll and put into cold water.
Onion - about one medium - diced.
Pancetta - at least two 1/4" slices - diced. I'd double that with a large bunch
Sautee onion and pancetta together. When the pancetta is browned, add the chard and cook for about 10 minutes until it's not bitter.
One of the best things the Italian have created...other than the Internet, Al Gore.
This thing separates the tomato pulp from the seeds and skins. No need to poach the tomatoes to remove the skins. Great for canning. Put up 4 pints with last week's bounty from the farm.
You put the cut tomatoes in the hopper and turn. Puree one way, skins the other.
Chicken Fricasee Anyone?
Here's a image from my attempt at Julia Child's Chicken Fricasee from "Mastering the Art of French Cooking." If you cook, and don't have a copy of that book...
Chicken, mushrooms and pearl onions in cream/egg sauce.
How can you go wrong?
What to do with all the Cherry Tomatoes?
We get a ton of cherry tomatoes from the CSA every year. And this year Robbie convinced me to plant two in the back yard....
There are three quarts of very waterey cherries trying to be turned into sun dried tomatoes...it took almost a day!
And last but not least....
Pic of the "girls"
I can't say "Happy Eating" after this pic.