Israeli couscous with butternut/Photo by Donna Turner Ruhlman
Last Saturday at our farmer's market at Shaker Square in Cleveland, one of the farmers was selling fresh soy beans still on the stalk (above, photo by Donna Turner Ruhlman). It's a great way to sell them. I don't mind doing the picking of my own beans (he charged $3.50 for what amounted to a pound of soybeans). "They'd be a lot more expensive if I had to pick them," he told me.
These beans, often sold cooked as edamame (their Japanese name), are so good when you cook them yourself, a delicious nourishing snack or a great ingredient.
To prepare the soy beans, simply boil them in their pods until they're tender, then chill them in ice water or in plenty of continuously running cold water. They pop right out of the pod. You can simply sprinkle a bowl of ...
Homemade Potato Chips/photo by Donna Turner Ruhlman
When I introduced our offset basting tasting saucing spoons, we showed clips of my basting roast cauliflower (above, photo by Donna Turner Ruhlman), numerous people asked me how to I cooked the caulflower. And just today, Ted Allen said in an email he'd roasted plenty of cauliflower but never thought to do it whole, loved the presentation it would make. Indeed, it can be roasted cut or whole. Cut cauliflower cooks faster and there's a lot more surface that gets browned (it's what I do when I forget to start the whole cauliflower in time). But cooking it whole is easier, and it looks so cool while it's roasting and does make a tantalizing presentation at the table. Either way, roasted cauliflower is a great dish, either as a side dish to a bigger meal ...
Photo by Donna Turner Ruhlman
Grilled Radiccio/photo by Donna Turner Ruhlman
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