Cooking in Code

I actually began to write this post several weeks ago, but never got round to finishing it. Anyways: part 3 of the “stuff to do with asparagus” trio is of course, none other than the classic asparagus gruyere and mushroom quiche. This recipe comes from one of my favorite (Toronto based!) food blogs: Closet Cooking. I cheated on the crust, and used a frozen crust instead of making my own and substituted leeks for ramps, since that was what was…

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The past few weeks here in Seattle have been the glory days of asparagus. With little else in season yet (besides rhubarb), it is very difficult to pass up the tender, green asparagus spears appearing everywhere from the grocery store to the market to the produce bin. As the asparagus season winds down, or rather, everything else heats up, I thought I’d share some of the asparagus adventures we’ve had. Asparagus with Smoked Salmon Ravioli in a Rose Sauce Really,…

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First off, kudos to anyone who got that reference. Now, on to the produce box. I was so excited to get it that I completely forgot to take a picture of it before I started putting away the contents–but I’ll post one next week, I promise. Overall I was very pleased with it. Here’s what was in it:*Leeks*Yukon Gold Potatoes*Bibb Lettuce*Spinach*Collard Greens*Cameo Apples*D’Anjou Pears*Strawberries*Asparagus*Purple Carrots*Red Peppers*Tangelos (similar to tangerines) What struck me right off the bat was how well balanced…

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I was going to post about Sunday night’s salad today–but in light of recent events, it will have to wait. It all started Sunday evening (after the salad) as I was feeling smugly satisfied for having made such a healthy, veggie-filled dinner. That was when my curiousity got the better of me, and I decided that Food Inc. would make an enjoyable (or at least informative) after-dinner movie experience. I knew full-well what I was in for. Actually, its surprising…

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A variation on an old theme tonight: Brussels sprouts sauteed with lemon, toasted pine nuts, shallots, and butter. I have come to the conclusion that you pretty much can’t go wrong once you’ve gotten as far as sauteeing the sprouts with shallots and butter, and throwing some lemon zest or juice or both on at the end. The most impressive part of this recipe I thought was how quick it was. Unlike Fine Cooking’sbrussels sprouts with hazelnut butter or brussels…

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before after The veritable veggies, clockwise from top-left: Brussels sprouts with hazelnut butter, maple-cardamom roast turnips, sauteed kale, Swiss chard and feta pie. I have been trying to write this post for about 2 weeks. In fact, I think I have been trying to write it for so long that I think most of the veggies I intended to write about are no longer in season…well, ok maybe it hasn’t been *quite* that long. So, at the time of year…

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I believe xkcd said it best: This is where I have been for the past week, although lucky for me, my cycle has involved more diverse (and nutritious) fare than cheese and chips. It all began with a butternut squash soup that I made before I started my new job last week (figuring it would be the last chance I’d have to cook for a while). I bought a fairly massive squash, and ended up using only half of it…

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