We are taking some good ideas from an Italian approach and a Japanese approach. I made this as a small luncheon plate rather than a full-blown main dish.
Use sushi-grade yellowfin tuna (Thunnus albacares). Bluefin tuna (T. maccoyii, T. thynnus, T. orientalis) are endangered; and white...
Welcome to the CookingBites Recipe Challenge. The current challenge is leafy greens and The Late Night Gourmet is our judge. To enter, all you need to do is post a recipe featuring leafy greens as a new thread, tag it cookingbites recipe challenge and post a link to it in this thread. The winner...
We use Paul Prudhomme's method with high heat to make a roux. You MUST attend the roux at all times. Do NOT walk away from it. Be CAREFUL, roux has been compared to napalm due to the burns it can cause.
This gumbo can be made vegan (or for Lent) by using all vegetable stock and omitting the...
Bubble and squeak is one of my all time favourite things. Its wonderful flavour comes from the charring of the greens in a hot pan which provides a distinctive umami taste. You can use any left over potatoes and greens. You could add other left over root vegetables too. Here I’ve ramped up the...
My sweet George mowed the grass yesterday. He did not weed eat around the Satsuma tree or my garden boxes. This afternoon I pulled Weeds from under my garden boxes.
Lots of dandelion . HMMM? I have heard of eating dandelion but have never tried it.
Harvested a large bunch of dandelion greens...
I put this in the vegie sub forum because the Collard Greens are the primary ingredient. If you it needs to be moved, no worries.
I haven't made this yet. This is the recipe I plan on using tonight. Any suggestions on tweaking it? I've never cooked with collard greens before.
Beans and Greens
or a take on good, old-fashioned potage.
Prep time: 20 minutes
Cooking time: 40-50 minutes
Servings: 1 as a main course, or 2 as a starter
1 tsp olive oil
1 onion, coarsely chopped
1 large carrot, coarsely chopped
2 cloves garlic, finely chopped