Rainbow Chard ©Erin Gennow
C is for Chard
Classification – Genus: Beta, Species: B. vulgaris
Type of Vegetable – Leaf Vegetable
Archive for March, 2012
C is for Chard
Friday, March 30th, 2012Corned Beef and Cabbage with Potatoes and Carrots
Thursday, March 29th, 2012
Corned Beef and Cabbage
Thursday Throwback
Corned Beef and Cabbage with Potatoes and Carrots
This is a great one pot meal that requires practically no attention, prep, or even spices. Since the corned beef is already heavily spiced, it imparts flavor to all the other vegetables. The few times I’ve made this dish I always wonder why I don’t make it more often. It does take some time to cook, but very little attention is needed. You could also prepare this meal in a slow cooker.
Strawberry Banana Smoothie
Wednesday, March 28th, 2012
Strawberry Banana Smoothie
Strawberry Banana Smoothie
This is one of my favorite go- to smoothies, along with blueberry banana. Bananas give a good sweetness, so you don’t need to add sugar. Yogurt helps add a rich creaminess and frozen strawberries help make the smoothie thick and cold. I actually usually prefer frozen fruit in smoothies for this reason. Plus, if a fruit is ripe and in season it’s too delicious for me to purée it with other ingredients. I’d rather enjoy the ripe fruit in its pure state.
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Using the Broiler for Quesadillas
Tuesday, March 27th, 2012
Quesadillas
Tuesday Tip
Using the Broiler for Quesadillas
This tip is from my husband, who is an expert when it comes to working with flour tortillas, which have become a staple food item in our household.
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Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt
Monday, March 26th, 2012Review
Blue Bottle Coffee Parmesan Shortbread with Fennel and Sea Salt
After reading the article in Bon Appétit last month on awesome baked goods in the best coffee bars in the US, I thought it was time to try Blue Bottle Coffee’s Parmesan Rosemary Shortbread, which was one of the featured goods.
I’ve had a few other baked goods at Blue Bottle Coffee, all excellent, but my go-to is their waffle, which is absolutely divine, so I don’t often try anything else.
During lunch one day I headed over to the San Francisco Ferry Building for a much-needed break and ordered the Parmesan Shortbread and a cappuccino. The shortbread was soft, with a slight crunch from the sea salt and fennel seeds. The savory Parmesan works well with the slightly sweet, anise flavor of the fennel seeds. This shortbread would work equally well with a drip coffee or espresso, as it did with my cappuccino. It’s also a nice option if you want a baked good, but are not craving a sugary sweet treat. So, if you’re at Blue Bottle Coffee, give this pastry a try.
I’m hoping to make these within the next few weeks using the recipe from Bon Appétit, so stay tuned for the blog post.
A year ago on The Daily Morsel