About

A blog about cooking and food, and how to make it taste good and be healthy. The dishes are almost all gluten/dairy free, and many are vegetarian. The focus is on techniques and ingredients over recipes - this is about everyday cooking, and that means making it work with whats on hand!

Monday, May 28, 2012

Sauteed Bok Choy

I got some fresh organic bok choy from the farmers' market, and wanted to cook it in a way that let its flavor come through. I chose to quickly saute it, a cooking method that works well with fresh summer vegatables.

Wednesday, May 23, 2012

First Farmers' Market in Davis Square

The first Davis Square Farmers' Market of the summer was this afternoon. There wasn't too much there yet, but I did pick up some collard greens and bok choy, and some litlle bok choys still in soil to transplant to the garden.

Thursday, May 17, 2012

Crispy Roasted Chicken Wings

Deep-frying is a pain in the ass, but chicken wings are best when the skin is crispy. The solution is to rub the wings with olive oil before roasting them in the oven.

Tuesday, May 8, 2012

Nimbu Aachar (Lemon/Lime Pickle)

Aachar is the Indian style of pickles. A good aachar is hot, sweet, salty, and sour, adding a little of every taste group to the plate, and letting each person regulate the intensity of their meal.  You can buy aachar in jars at the store, but they are thick like tar, too salty, and loaded with preservatives. So, make your own.

This aachar is made with lemons and limes. Nimbu is the Hindi word for a lemon, though they use a different variety that is a little larger than a golf ball and is often green. As a substitute, we are using lemons and limes. Instead of vingear, the fruits are pickled sugar, salt, spices, and their own juices. After sitting in the sun for a few weeks, the peels become soft, and are eaten with the thick liquid.