Archive for November, 2009


Pot Roast: Take a big piece of meat and cover it with flour. Brown it. Put it in the dutch oven. Add some beef broth and a packet of Lipton’s onion soup. Add vegetables if you want. Stick it in the oven at 350 and cook until done, a couple of hours.

Celeriac-Potato Mash: Cut up 2 celeriac and a bunch of potatoes. Boil them until tender. Mash with tons of cream, cream cheese, and butter. Brilliant.

Roasted Vegetables: Cut up a bunch of veggies. Drizzle balsamic and olive oil. Add salt and pepper. Roast until tender.

Eat it all with homemade bread.


Read Full Post »


Sometimes Martha Stewart comes up with things that are really great. Or she steals a heritage-based recipe and makes it her own. Whatever. This one is a gem, and I have made it many times with beef.  This week I made it with moose.

Martha Stewart’s Irish Stew


Serves 4 to 6

  • 3 pounds small Yukon gold potatoes, peeled (any potato will do)
  • 2 medium onions, (about 1 pound), halved lengthwise and cut into thin half-moons (I like onions, so I put in a lot)
  • 2 1/2 pounds lamb shoulder, cut into 1-inch cubes (I have never used lamb for this–Miles won’t eat it)
  • 2 1/2 teaspoons coarse salt
  • Freshly ground pepper
  • 2 teaspoons coarsely chopped fresh thyme
  • 3 cups homemade lamb stock, or low -sodium store-bought chicken stock
  • 2 tablespoons finely chopped fresh curly- or flat-leaf parsley (Eh, I have never put this in. It’s still fabulous.)


  1. Preheat oven to 325 degrees. Cut 1 pound of the potatoes into 1/4-inch-thick rounds; spread them out in a large (5- to 6-quart) heavy-bottom pot or Dutch oven. Layer half the onions on top of the potatoes.
  2. Place lamb cubes on top of onions. Sprinkle with 1 1/2 teaspoons salt; season with pepper. Add the thyme. Place remaining onions on top of lamb. Add the stock and 1 cup water.
  3. Place whole potatoes on top of onions. Sprinkle with remaining teaspoon salt; season with pepper. Cover with a tight-fitting lid; bring to a boil over medium-high heat. Transfer to oven; cook, without stirring, 2 hours. Sprinkle with parsley.

How interesting–now that all of our things are in storage and I have borrowed my father’s white Le Creuset, my photo looks almost exactly like Martha’s. That’s a good thing.

Read Full Post »

Winter Share Week 6

I do not particularly enjoy beets.

Read Full Post »


Gnarly, dude.

This is celeriac. I’ll let you know how that goes.

Read Full Post »

Winter Share Week 4

Read Full Post »

What a beautiful taste. I made this recipe the other night and just about died.


Mélange of Winter Squash Braised in Cream
serves 6

3 to 4 pounds mixed winter squash, including acorn, delicata, and butternut
Olive oil
4 cloves garlic, minced
10 to 12 sage leaves, minced
1 1/2 cups cream
Freshly ground black pepper

Peel and cut the squash into 1-inch chunks and set aside.

In a large, deep pot, heat the olive oil over medium heat. Add the garlic and cook, stirring frequently, until it is golden and fragrant — about 5 minutes. Add the sage leaves and cook for another minute. Add the squash and fry until it’s beginning to get hot — just a minute or two.

Pour in the cream, bring to a simmer, and cover. Cook for 10 to 15 minutes, or until the squash is at least tender enough to be pierced with a fork. The total cooking time will depend on how soft you want your squash to be and how large the actual chunks are.

We cooked this a little longer and ended up with a chunky puree with some bite-sized bits of squash in it too. You could cook it longer and turn it into a real puree, or shorter, and have toothsome bites of squash in a creamy sauce.

Taste and season with salt and pepper.


I used three delicatas and a small butternut. I peeled the butternut, but left the skin on the delicatas with no problem. The immersion blender chopped it all up fabulously.

In the end it looked like this, on a plate with venison chops and some canned Hormel chili that my dad had heated up (RANDOM!). It tasted good all together.









No, I haven’t gotten my portions completely under control yet, thanks for asking.

Read Full Post »








I apologize for being a crappy photographer.  Someday, when I either save up a lot of money or get a handle on Swoopo, I’ll get myself a Nikon D90 and take a photography class.

I had zero experience with delicata squash until my farmer (yes, I think it’s appropriate to call him mine) grew it and put it into my share.  Boy, is it simple. And you can eat the skin. Not nearly as difficult as working with a butternut.

It looks a lot yummier in real life, but the delicata in the picture was halved, and the gook was scooped out and replaced with a large knob of butter and a couple of glugs of maple syrup.  Bake until tender. I do not advocate wasting aluminum foil on stupid things, but when dealing with maple syrup or brown sugar, my sanity wins out over the planet. So cover your pan in foil.  Dear children and children’s children, I’m sorry.

The other thing in the picture is moose tenderloin wrapped in bacon. I’ll tell you about the moose someday.

Read Full Post »

Older Posts »