Category Archives: VA

Pickled beets, flowering German gold tomatoes

I had not wanted to lug beets around all day after the Alexandria Farmers six weeks ago so waited until the Saturday RVA South of James Farmer’s Market to get some starter material for pickled beets, here shown with heirloom German Gold … Continue reading

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Ricotta pancakes

It was time to adjust the Sunday morning breakfast away from crepes (ah, crepeasbagain?!?) and I hauled out an old Bobby Flay recipe for lemon ricotta pancakes with fresh fruit. This week I tried a cast iron skillet but perhaps my … Continue reading

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Sweet potato gnocchi

Spring seemed to be ending on a rainy weekend which allowed the time consuming, multi-process gnocchi making from this Washington Post recipe. The gnocchi were combined with fresh local spinach, swimming in a cream sauce and dusted with grated parmesan and … Continue reading

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Avocado oil mayonnaise

It seemed like such a good idea to make scratch mayonnaise using avocado oil and egg yolks and lemon and vinegar but the first attempt yielded a “broken” mayo and the second attempt with an additional yolk and very slow … Continue reading

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Grilled pork loin & asparagus

It was time to get the charcoal smoking for some grilled pork loin and asparagus complemented with a salad of bacon-fried yellow squash and cherry tomatoes on a bed of mixed greens.

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Squash cakes

A nice recipe for a yellow squash patty combines grated squash with Romano cheese, shallots, grated carrot, chopped parsley and egg before pan frying and oven baking. Delicious with a class of pinot grigio.

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Kim chi sunrise

The ingredients for the first Kim chi of 2017 were a bit overly refrigerated, with the Napa cabbage being a bit clear upon cutting and the replacement regular radishes practically frozen solid, which I thought would make them juicier than … Continue reading

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