Good Eats

More on Sunday Night Suppers

claudiaSeptember 13, 2010Family, Good Eats

Recently, I was staring at our cookbooks and noticed a common theme: speed, with titles like Cuisine Rapide, 30 Minute Meals, The 60 Minute Gourmet, The 5:30 Challenge and Great Food Fast. So last night we decided to take our time and make a proper Sunday supper. Here was our pick: Roast Chicken with Lemon Potatoes, a recipe by cookbook author Mindy Fox. We served it with garlicky green beans and buttermilk biscuits. The meal turned out pretty darn good! Here’s the recipe for your own Sunday night supper ideas.

Roast Chicken with Lemon Potatoes

Mmmm, biscuits.

claudiaSeptember 8, 2010Good Eats, Stuff We Like

Have you tried Callie’s Charleston Biscuits?

Okra for Dummies

claudiaAugust 15, 2010Good Eats, In the Garden

Sunday Night Supper Idea.
The easiest thing to grow this year in our garden was okra. We call it the dummy-proof vegetable—’cause even I can’t ruin it. This basic recipe was a hit last night for Adrian and all his friends. And if 14-year-old boys will eat it, anyone should.

Fried Okra
Use the smallest, most delicate okra pods you can find.
3/4-1 lb. fresh okra
Salt and pepper
1 clove minced garlic
Flour
Corn oil, or other cooking oil

Cut the okra crosswise (not too thin) into 3/4-inch slices. Season with salt and pepper. Toss the okra in flour and shake off the excess. Heat about 1/4 inch of oil in a skillet and toss in the minced garlic. Fry the okra over medium heat. Stir and turn until light brown and tender. Remove with spatula and drain on paper towels. Serve warm and sprinkle extra salt and pepper to taste. Feeds 3-4.

Adapted from Mrs. Wilkes’ Boardinghouse Cookbook http://amzn.to/abI6hm

Perfect timing

Near Pear-Fect

Lessons in Beekeeping

Saturdays @ the Farmers Market

claudiaJuly 19, 2010Good Eats, In the Garden

Perfect timing

Near Pear-Fect

Lessons in Beekeeping

Summer Kitchen Notes

claudiaJune 11, 2010Good Eats, Stuff We Like

Note: Our garden is starting to yield herbs and vegetables. It’s the first garden we’ve had in, well, I don’t know how long…at least a decade…maybe two. And I’ve been admiring and smelling our beautiful basil, wondering what we should cook with it. Here’s an easy recipe. The cook says serve it up with a platter of summer squash, sliced tomatoes and a bottle of white wine. Hope you enjoy.

Basil and Lemon Chicken

In a large bowl, mix 1/2 cup each of chopped spring onions and fresh basil leaves. Add the juice of one lemon, salt and pepper. Mix and rub onto 6 chicken pieces and place in a well-oiled baking pan. Drizzle with a little olive oil. Roast, uncovered, at 350 degrees for about 30 minutes, depending on the size of the chicken. Garnish with more basil leaves and lemon slices. Serves 6.

Recipe by Frances Mayes

“Summer Kitchen Notes”-Under the Tuscan Sun

Under the Stars…with S’mores

souper cool

let us eat cake

heirloom inspiration