Category Archives: cooking

Homemade Udon Noodles with Asian Greens

Posted on March 21, 2014 by diary of a tomato

While some keep life lists for birding, ours is based on making pasta. With inspiration from Rose’s Vietnamese version, we now can add Japanese udon to our life list as well. Where her noodles utilized a mix of tapioca and … Continue reading →

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Putting Up: Beet Pickled Quail Eggs

Posted on March 19, 2014 by diary of a tomato

These Beet Pickled Quail Eggs, cheerfully tinted pink, are like a grown-up version of dyeing eggs for Easter. We first encountered these when a farmer friend, who was expanding into raising quail, started experimenting with pickling their eggs. Ever since … Continue reading →

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Stuffed Cabbage in the Trôo Style

Posted on March 16, 2014 by diary of a tomato

“I have tried it with various spicy and aromatic additions, tomatoes, bits of bacon, herbs and so on, but reject them all in favour of the Trôo simplicity of cabbage, good sausagement and butter. It has a pure directness that … Continue reading →

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Vietnamese Cooking: Banh Xeo (Vietnamese Pancakes) & Banh Canh Tom Hum (Udon Noodle Soup)

Posted on March 13, 2014 by diary of a tomato

Much of what we learn while cooking with others is found in the seemingly offhand remarks — this is how it looks, this is how it smells, this is how to tell it’s done. Born and raised in Da Nang, … Continue reading →

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Torta Verde — Chard and Potato Tart

Posted on March 7, 2014 by diary of a tomato

We’ve had this Torta Verde, a rustic tart from Liguria, bookmarked for years, but were always hesitant to tackle it because of the dough. It’s meant to be rolled out paper thin, as if it were a sheet of pasta, … Continue reading →

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3 Sisters Vegetarian Chili, with Winter Squash, Corn and Beans

Posted on March 1, 2014 by diary of a tomato

While we’ve started planning for the new growing season, we’re still eating from the last, and this 3 Sisters Vegetarian Chili with Winter Squash, Corn and Beans makes good use of what we have left in storage. To the traditional … Continue reading →

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Open Hearth Cooking Class: Coffins

Posted on February 26, 2014 by diary of a tomato

“Raise a coffin neatly of hot paste, bone your turkey, season it with savory spices, add one pound of ham, a little force meat, a little grave and half a pound of butter, close up the pie and ornament it, … Continue reading →

Posted in cooking, field trip | Tagged , , | 10 Comments