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Author Archives: Allison Woods
Joy of Cooking Senegalese Soup
I finally got a new copy of Joy of Cooking. My original copy was old when I got it in 1985, when someone conveniently left in a Dumpster for me to find. The other day, I pulled out my new … Continue reading
Chuck Roast: What to do with it?
It appears in your freezer, or your shopping cart, at the bottom, in the back, (maybe) shamefully sitting among the legitimate food that belongs there because it’s DELICIOUS, ALWAYS IN SEASON, and EASY AS FUCK TO PREPARE. It’s about as … Continue reading
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Garlic Salt, Fennel Salt, whatever…..
We all buy these. Sometimes, at great expense (see Truffle Salt.) This is all easy as fuck to make at home. Got some salt? A flavor you want to mix with salt? A way to dry it all out? Ok, … Continue reading
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Florentine Cookies
INGREDIENTS 2 cups slivered almonds 3/4 cup heavy cream 4 tablespoons unsalted butter, cut into 4 pieces 1/2 cup (3 1/2 ounces) sugar 1/4 cup orange marmalade 3 tablespoons all-purpose flour 1 teaspoon vanilla extract 1/4 teaspoon grated orange zest … Continue reading
Tomato Butter, what the what?
This crackadelic add-in is just the recipe you need for that last partial box of real, end-of-season (ie non hydro-effing-flavorless-PONIC) cherry tomatoes that are getting mushy in your fridge. It just takes a few minutes and a couple of ingredients … Continue reading
Posted in condiments, sauce
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Chilled Red Lentil Ginger Lime Soup
From chef Robin Leventhal, Wine Country Culinary Institute and CraveFood.com 2 tablespoons grapeseed or canola oil 1/2 cup shallots, minced 2 teaspoons salt 1 tablespoon fresh ginger, grated 2 cups water 2 cups coconut milk 2 cups dried red … Continue reading
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Avocado Vinaigrette
This falls into the “who knew how much I would love this” category. The creaminess of the avocado balances the acid components beautifully. Try this on vegetables or pork, or on plain old green salad. This is how I made … Continue reading
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Salsa rice
This classic almost-from-scratch dish is a great side for a Mexican meal. 1/2 c chopped white onion 1 cup white rice 1- 7 oz. can of salsa of your choice salt oil Preheat oven to 350F Sweat onions in … Continue reading
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Smoked Paprika Chermoula
I recently had lunch at Lola, James Beard award-winning chef Tom Douglas’s Mediterranean –inspired restaurant. My simple marinated beef sirloin kababs were paired with a smoked paprika sauce that blew my mind. I replicated the kababs quite easily, and with … Continue reading
Pork Shoulder
1 teaspoon fennel seeds 1 teaspoon whole black peppercorns 1/4 cup kosher salt 1/4 cup sugar 1 7–8-lb. skinless bone-in pork shoulder (Boston butt or picnic) 1/4 cup apple cider vinegar 1/4 cup (packed) light brown sugar Salt and … Continue reading
Posted in entrees, Holiday
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Eat the Best Food Ever 