by fifthcrow | Dec 8, 2015
Ingredients 2 1/4 cups Kabocha, Buttercup or Sugar Pumpkin puree 2 shallot bulbs, diced 3 cloves garlic, minced 2 cups stock (I use homemade chicken) 1 cup milk (whole goat or cow milk; can also use light coconut milk) 2 Tbsp maple syrup (or honey) 1/4 tsp each sea...
by fifthcrow | Dec 8, 2015
Here’s an excerpt from The Japanese Food Report about Kabu (we call them Tokyo Turnips) Turnips, daikon, beets and radishes aren’t only about the tasty bulbous root — the leaves are just as important. I’m always a little amazed (incredulous) to...
by fifthcrow | Dec 8, 2015
Ingredients 1 butternut squash (2 pounds) 2 tablespoons olive oil Kosher salt and freshly ground black pepper 6 cups chicken stock, preferably homemade 6 tablespoons (3/4 stick) unsalted butter 2 ounces pancetta, diced 1/2 cup minced shallots (2 large) 1 1/2 cups...
by fifthcrow | Dec 8, 2015
1lb of Blue Moro Beans 6 Cups of Water or vegetable or chicken stock 2-3 bay leaves olive oil or lard 1 yellow onion chopped 3 cloves of garlic, diced 1/2 tsp cumin 3-4 Tablespoons of white vinegar (you can also use apple cider or wine vinegar) 1/4 Cup diced parsley...
by fifthcrow | Dec 8, 2015
Here’s another recipe-less recipe from the Kurtak Family. This was one of my Dad’s side dishes. It’s super easy.. Whenever I go to potlucks and don’t have much time, this is one of my fall backs. You won’t believe how many people will ooh...
