Four Nights A Week
Adventures in Eating
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Amy’s Writing, Photography and Art can be found at amybisson.com
Category: Sauces
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One of the best features of our CSA share at Clark Organic Farm, is that we get to go out into the fields and pick our own additions to the market shares available every week in the barn. There is something calming and therapeutic to being out in the fields, and while it is early…
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We’ve had an AeroGarden for a number of years now and occasionally I am able to successfully grow herbs. This round I have some pretty bodacious looking basil, dill, and the beginnings of oregano and tarragon perking along. Here’s a versatile dressing from Claudias Table that will keep you wondering. Is it a dressing? Or…
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Here’s another great way to make use of all of those tomatoes! This confit, unlike others I’ve found recently, is completely cooked on the stovetop. Since my slow-cooker is also an Instant Pot, and therefore the nuance of slow cooker temperature choices is non-existent, this one made sense for me. One of my sisters lives…
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This week, our Clark Farm CSA share included a ton of basil – basil tops, basic leaves, basil abounds at this time of year. With all the gorgeous basil in our share, I have lined up a bunch of ways to use the leaves and the tops. More on that coming soon. Tonight, I used…
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If you haven’t yet been introduced to Ground Cherries, I’m here to encourage you to give them a try. Related to both tomatoes and tomatillos, this tiny yellow fruit has a taste that is both sour and sweet at once. While I don’t eat the husks, I do love the fruit. You can read more…
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This past spring, we visited Sicily, one of the places of my ancestors. I’ve written about our adventure on my not-about-food blog at amybisson.com. Sicily is such a beautiful country with a rich, diverse history and a food culture that, in my opinion, is hard to beat. We were in Trapani (TRA-pan-ee) and so, when…
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When we were helping my Mom at her condo recently, I came across several well-worn cookbooks with recipes I remembered from my childhood. More importantly was the discovery of two metal recipe card boxes filled with my Mom’s tried-and-true recipes. There, in her handwriting as well as that of my Aunt Eleanor and Grandmother, I…
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I don’t know why, but this June I was craving a cherry compote to serve alongside ice cream or yogurt or cake. As luck would have it, two of my favorite chefs – David Lebovitz and Jacques Pepin, posted their versions in newsletters and videos this past week. It’s as if they were reading my…
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We’ve been making more of an effort to use up everything we purchase when food shopping. That does get to be a challenge between the buying ahead that happens during the Winter months (in case weather prevents us from getting out) and shortages caused by COVID. This week I had quite a bit of Lacinto…
Four Nights A Week 