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 →
This morning I took a delightful stroll up through Prospect Park to the Grand Army Plaza greenmarket. It was warm and sunny and all the trees were in bloom and the air smelled amazing. I got to the top of the park and was greeted by a klezmer band, spontaneous dancing, and piles and piles of fresh spinach, leeks and cut herbs. I brought home my first asparagus of the season, some leeks, a bunch of chives, a half dozen eggs, and a geranium to brighten up my kitchen. That little brown thing in the paper bag that looks like a small woodland creature is, in fact, a small woodland creature– a hen of the woods mushroom. I hear they can be found in the same wooded park where the raspberries grow if you know where to look.
I’ve been saving up chicken bones and vegetable scraps in my freezer, and this past weekend I made a big pot of chicken stock. It takes all of 15 minutes to get it going, and then you can just leave it to cook itself for a few hours. You’ll end up with a freezer full stock that’s so much better than anything in a can, and costs practically nothing.Continue reading →