It’s been a long, long time since I’ve posted here. Since I moved to Massachusetts I’ve discovered I love gardening every bit as much as I love cooking. Maybe even more. So I’ve decided to start fresh with a new blog. It’s called The Museum of Forgotten Pickles and it’s going to be equal parts cooking, gardening, and pickles. I hope you will join me at forgottenpickles.com.
This afternoon I harvested the first green beans from the garden. Just the thing to add to the potato salad a planned to make for dinner with new potatoes I picked up from the CSA on Saturday. As I stood there watering the garden I decided it was time to finally open the can of smoked trout I bought at Trader Joe’s a few months ago and didn’t know what to do with. Next time you go to Trader Joe’s pick up a few cans of smoked trout. Then you can make this delicious (if not very photogenic) salad, which is the perfect thing to eat for dinner on a 90 degree day.
Boil some halved or quartered new potatoes. I was surprised to find that mine were bright pink all the way through. During the last minute or so of cooking throw in a handful or two of green beans.
While the potatoes are cooking make a little vinaigrette with some white wine vinegar, grainy mustard, olive oil and salt and pepper. And maybe a little squeeze of lemon.
When the potatoes are tender but not mushy and the green beans are bright green but still a little crunchy drain them and run them under cold water for a minute or two. Toss the potatoes and beans with the vinaigrette and put them in the fridge for a little while to cool off a bit.
Meanwhile, finely chop a handful of chives and parsley and little lemon zest. When the potatoes have cooled down to more or less room temperature, drain a can of smoked trout and add it to the salad. Sprinkle the chopped herbs and zest over the top.
One very cold Saturday morning back in March I stood outside in a long line to sign up for a community garden plot. In exchange for about twenty bucks and two hours of community service you get a 20 x 20 foot plot in which to grow whatever you want, and many friendly neighbors who will offer you extra seedlings they don’t have room for, water your garden when you go on vacation, and tell you how nicely your peas are coming along. Not a bad deal. Continue reading
Radishes from the garden. Tomato plants are going in the ground today.
This pie is one of my favorite things to make in the spring. The leftovers are delicious straight out of the fridge for breakfast the next day. I started making this many years ago from a recipe in Deborah Madison’s Vegetarian Cooking for Everyone. But I don’t own the book and I haven’t looked at the original recipe in so long that I’m not sure if what I make is still the same recipe. Continue reading
Cassoulet, Mastering the Art of French Cooking, pp. 399 – 404
For the past week or so I’ve been completely preoccupied with thoughts of cookies. I’ve been reading recipes and making lists and stocking up on butter and sugar and nuts of all kinds. I think there’s about five pounds of butter in my refrigerator right now. It will all be consumed before the new year. My Christmas cookie assortment is ever-evolving, but the one my family looks for every year is the pecan sandy. Continue reading