Turmeric Honey Compound Butter

Turmeric Honey Butter

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Finding fresh, local turmeric is a thing of beauty. I was lucky enough to come across some at the Main Street Farmers Market here in TN last spring and have been using it slowly ever since. I put the uncut root in the freezer as I assumed it would last longer, however, the farmer who sold it told me they just leave it on the counter and it lasts months and months. It did come out of the freezer a bit soft so maybe leaving it on the counter is the best way to go.

 

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Cherry Tomato Miso Sauce

Cherry Tomatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Tomato season is on it’s last leg here in southern Tennessee but there are still a few cherry tomatoes hanging around our community garden (that is, until my son walks by and won’t leave until he has eaten every ripe one in view!). This fact makes preserving that fresh tomato flavor for the winter all the more pressing.

 

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Parsnip & Celery Root Soup with Truffle Oil

Parsnip & Celery Root Soup with Truffle Oil

When it comes to cooking, there isn’t anything I enjoy more than finding a way to make random leftover ingredients into something delicious. While I was preparing our Thanksgiving meal, I ended up with one parsnip, half of a celery root and one potato. I also happened to be making a quick stock out of the turkey neck so decided to put them together into a soup. It wasn’t until I browsed through The Flavor Bible that I realized truffle oil pairs well with celery root. I was pleasantly surprised at the harmony of flavors between the soup and the truffle oil. My husband even called the flavors “pretty” – I think that was a first!

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