...sliced and marinated in red wine vinegar for at least 10 minutes 0r up to many weeks–I keep a jar of them on hand). The slugs love the sorrel as do leaf miners but it grows so quickly we all seem to get enough! And speaking of cooking-with-what-you-have, I’ve just posted a cooking class on said subject: How to Set Yourself up for Success: Tricks, Favorite Dishes & Pantry Stocking for Everyday Cooking. Register here if this sounds useful/fun. ...... Read more »
....) 2 medium potatoes, diced fairly small (for quick cooking) 1 cup celery root, diced 1 cup cooked beans (white, pinto, cranberry, chickpeas. . .) 1 cup bean cooking broth 2 cups roasted winter squash, diced (or use raw if that’s what you have and add it when you add the potatoes) 2 – 2 1/2 cups veggie bouillon broth or water or chicken stock (use more or less depending on how thick/thin you want your soup, you can always...... Read more »
Welcome to the Cook With What You Have’s Live Virtual Cooking Classes! Here’s what you need to know: The menu and recipe packet for class is linked below. Feel free to cook along or sit back and enjoy the show! If possible, please login to the class a few minutes before the start time as we hope to begin promptly. If you are cooking along, have your ingredients prepped and ready. Maybe choose a couple of recipes to...... Read more »
...in a large, hot skillet with some olive oil and salt, they transform into something entirely satisfying. Tender, a little caramelized but not mushy AND the perfect foil for that leftover sauce–whatever sauce or vinaigrette you might have. I still wonder at how a few simple steps can transform something kind of blah into something so good. And we all get in cooking/eating ruts. This little lunch number broke me out of mine today. It put a smile on...... Read more »
...know I cook–I am a fast cook, I like to cook, I’m not daunted by cooking. However, as everyone told me, I was completely unfit and unable to cook right after Ellis was born. I don’t think I really cooked for the first six weeks. It seems so hard to imagine now but babies, and particularly first babies I imagine, are all-consuming, especially for the mother who usually is nursing what seems like all the time. I remember a day...... Read more »
...Seasonal Recipe Collection A searchable collection of 1000+ recipes at your fingertips 24/7 How to be well-stocked so that cooking is more fun and frankly, realistic Weekly newsletters with ideas and recipes for every day meals More creative and adaptable than meal plans The Seasonal Recipe Collection is organized by vegetable and you can scan dozens of recipes for each vegetable at a glance! The ad-free site is intuitive and easy to use! Thank you! Enter Gift Details...... Read more »
Are you busy but would you like to cook more often? With fresh ingredients? Do you need tricks/techniques, systems and ideas to make cooking more often, doable and even fun? This class will focus on handy tricks/techniques; delicious recipe (templates) that can be adapted to suit your taste; pantry/organization tips and generally how to set yourself up for success as a busy person/parent to cook with fresh ingredients and pantry staples as often as possible. Class will include a full...... Read more »
...beans. There are lots of recipes online to make your own Harissa and my favorite store-bought brand is Mustapha’s. Why not? has become my new teaching refrain as well. It of course goes hand in hand with the cook-with-what-you-have approach of substituting and adapting on the fly and is a catchy enough reminder to not be bound word for word to recipes and thus make cooking more fun, less stressful and more satisfying. I’ve had a couple of successes with...... Read more »
...put 'em to work!:) So I’ve tried to tackle a big subject in these few muddled paragraphs and I would love to hear your thoughts on how you find a balance between cooking and all your other interests, demands, needs, etc. And I’m curious whether you would like to spend more time cooking, less time, would like to cook differently, more simply, more creatively. . . Happy New Year and happy cooking and thanks for reading. Katherine P.S. In case...... Read more »
...wilted from the heat of the finished dish. I loved this version, my 12-year-old not quite so much! Oh well! Alternatively you can toss sliced asparagus or snap peas in with the pasta for the last few minutes of cooking and then drain them all together (don’t forget to save out 1/2 cup of cooking water) or stir in sauteed leafy greens of any kind or tender pea shoots. The silky sauce that defines carbonara is such a nice...... Read more »
...to eat all our CSA vegetables. For example, the simple idea of sauteeing kholrabi in (vegan) butter and dressing with lemon juice was just fantastic.” – Devra I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection that will help you get creative and comfortable cooking on the fly. Learn More – Katherine Deumling, founder of Cook with What You Have...... Read more »
I spend a lot of time talking to folks about what prevents them from cooking. . . the many barriers, challenges, hurdles folks face daily. But since my goal in life is to have cooking be a regular, rewarding, fun and creative part of people’s lives, I think a better question to you, all of you, might be why DO you cook? It’s a similar shift my brother has applied to his study of home energy use. People always study...... Read more »
The centerpiece of all my cooking classes If you’ve ever taken a class with me this image will be very familiar. I was lucky to inherit a good number of spoons (beautiful ones to boot) and we use them many times over, all of them, in each class. Tasting as you go is one of the joys and necessities (I believe) of cooking, especially if you’re not exactly following a recipe and working with what you have. Frankly, it’s the...... Read more »
Before I forget: I’m teaching a Cooking Class on December 11th. Come make cherry pie, beautiful winter salads and bright sauces that make everything better and will balance out all the heavy holiday fare! It will be a fun, festive and delicious evening. 2 spots left! Would it be worth slowly cooking something, like this Chickpea (Chorizo) Chili, for a couple of hours? Or maybe you folks with Instant Pots can adapt this, but it’s pretty hands off...... Read more »
. . . with eggs, or fresh pasta, or fish or beef or beans, or toast. . .! I can think of few things that would not be enhanced by the combination of these three things. I know I wrote about green garlic here a few weeks go and in fact I do every spring. There’s something about those sweet, fresh, flexible, immature garlic stalks that makes cooking so fun this time of year. It’s the third wet, cold spring...... Read more »
...changed his recipe for Tomato Paella just a bit by omitting the oven step and just do the whole thing on the stove top. Works perfectly and avoids heating up the kitchen on a summer night (not that we’ve had much heat to begin with!) And I imagine you could add a handful of shrimp and/or clams during the last few minutes of cooking, cover the pan, and steam those, for a slightly more authentic paella. Happy Cooking and Eating!...... Read more »
I now have a professional excuse to read food blogs (more on that later). A post by Michael Ruhlman last week about why people cook, or do not cook has kept me ruminating this week. And then Culinate.com featured a piece about eating-in and solicited comments from readers about memorable experiences of staying home and cooking instead of opting for take-out or going out to eat. I can think of dozens of reasons why I cook but I think the...... Read more »
After a recent weekend of teaching classes and non-stop planning, cooking, and shopping in preparation therefor, I found myself completely uninspired on the cooking front. Maybe it was the let down of completing a big project and the need for my mind to take a break. . . luckily it only lasted a few days. And luckily a neighbor stopped by with Madhur Jaffrey’s tome World Vegetarian during the middle of my slump. A quick side note about neighbors. As...... Read more »
It’s the time of year where the joy of abundance meets occasional panic. Will I get to it before it goes bad?! Can I find new ways of enjoying it in the moment and preserving it for the future? . . . in particular as my teenage son’s tastes change and he dislikes vegetables he used to love . . . Maybe this will be the year he starts liking raw tomatoes! Are you cooking more these days?...... Read more »
I love vegetables! I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection. Get creative and comfortable cooking on the fly with 750+ recipes, tips and ideas in this one-stop “recipe” shop! Subscribe to the Seasonal Recipe Collection! Cook more and eat well! “I don’t know what I would do without access to your recipes and...... Read more »
...for the past year and this may have been the best one yet! Happy Cooking! P.S. There are sill spots available in the Winter/Spring Cooking Class at Luscher Farm on March 16th. We’d love to have you! Chickpeas, squash, lemon grass and coconut milk–a pretty winning combination when slowly cooked with cardamom and turmeric. Chickpeas with Winter Squash, Lemongrass & Coconut Milk –slightly adapted from Tender by Nigel Slater If you don’t have whole cardamom pods you can use 1/4...... Read more »
…sliced and marinated in red wine vinegar for at least 10 minutes 0r up to many weeks–I keep a jar of them on hand). The slugs love the sorrel as do leaf miners but it grows so quickly we all seem to get enough! And speaking of cooking-with-what-you-have, I’ve just posted a cooking class on said subject: How to Set Yourself up for Success: Tricks, Favorite Dishes & Pantry Stocking for Everyday Cooking. Register here if this sounds useful/fun. …
….) 2 medium potatoes, diced fairly small (for quick cooking) 1 cup celery root, diced 1 cup cooked beans (white, pinto, cranberry, chickpeas. . .) 1 cup bean cooking broth 2 cups roasted winter squash, diced (or use raw if that’s what you have and add it when you add the potatoes) 2 – 2 1/2 cups veggie bouillon broth or water or chicken stock (use more or less depending on how thick/thin you want your soup, you can always…
Welcome to the Cook With What You Have’s Live Virtual Cooking Classes! Here’s what you need to know: The menu and recipe packet for class is linked below. Feel free to cook along or sit back and enjoy the show! If possible, please login to the class a few minutes before the start time as we hope to begin promptly. If you are cooking along, have your ingredients prepped and ready. Maybe choose a couple of recipes to…
…in a large, hot skillet with some olive oil and salt, they transform into something entirely satisfying. Tender, a little caramelized but not mushy AND the perfect foil for that leftover sauce–whatever sauce or vinaigrette you might have. I still wonder at how a few simple steps can transform something kind of blah into something so good. And we all get in cooking/eating ruts. This little lunch number broke me out of mine today. It put a smile on…
…know I cook–I am a fast cook, I like to cook, I’m not daunted by cooking. However, as everyone told me, I was completely unfit and unable to cook right after Ellis was born. I don’t think I really cooked for the first six weeks. It seems so hard to imagine now but babies, and particularly first babies I imagine, are all-consuming, especially for the mother who usually is nursing what seems like all the time. I remember a day…
…Seasonal Recipe Collection A searchable collection of 1000+ recipes at your fingertips 24/7 How to be well-stocked so that cooking is more fun and frankly, realistic Weekly newsletters with ideas and recipes for every day meals More creative and adaptable than meal plans The Seasonal Recipe Collection is organized by vegetable and you can scan dozens of recipes for each vegetable at a glance! The ad-free site is intuitive and easy to use! Thank you! Enter Gift Details…
Are you busy but would you like to cook more often? With fresh ingredients? Do you need tricks/techniques, systems and ideas to make cooking more often, doable and even fun? This class will focus on handy tricks/techniques; delicious recipe (templates) that can be adapted to suit your taste; pantry/organization tips and generally how to set yourself up for success as a busy person/parent to cook with fresh ingredients and pantry staples as often as possible. Class will include a full…
…beans. There are lots of recipes online to make your own Harissa and my favorite store-bought brand is Mustapha’s. Why not? has become my new teaching refrain as well. It of course goes hand in hand with the cook-with-what-you-have approach of substituting and adapting on the fly and is a catchy enough reminder to not be bound word for word to recipes and thus make cooking more fun, less stressful and more satisfying. I’ve had a couple of successes with…
…put ’em to work!:) So I’ve tried to tackle a big subject in these few muddled paragraphs and I would love to hear your thoughts on how you find a balance between cooking and all your other interests, demands, needs, etc. And I’m curious whether you would like to spend more time cooking, less time, would like to cook differently, more simply, more creatively. . . Happy New Year and happy cooking and thanks for reading. Katherine P.S. In case…
…wilted from the heat of the finished dish. I loved this version, my 12-year-old not quite so much! Oh well! Alternatively you can toss sliced asparagus or snap peas in with the pasta for the last few minutes of cooking and then drain them all together (don’t forget to save out 1/2 cup of cooking water) or stir in sauteed leafy greens of any kind or tender pea shoots. The silky sauce that defines carbonara is such a nice…
…to eat all our CSA vegetables. For example, the simple idea of sauteeing kholrabi in (vegan) butter and dressing with lemon juice was just fantastic.” – Devra I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection that will help you get creative and comfortable cooking on the fly. Learn More – Katherine Deumling, founder of Cook with What You Have…
I spend a lot of time talking to folks about what prevents them from cooking. . . the many barriers, challenges, hurdles folks face daily. But since my goal in life is to have cooking be a regular, rewarding, fun and creative part of people’s lives, I think a better question to you, all of you, might be why DO you cook? It’s a similar shift my brother has applied to his study of home energy use. People always study…
The centerpiece of all my cooking classes If you’ve ever taken a class with me this image will be very familiar. I was lucky to inherit a good number of spoons (beautiful ones to boot) and we use them many times over, all of them, in each class. Tasting as you go is one of the joys and necessities (I believe) of cooking, especially if you’re not exactly following a recipe and working with what you have. Frankly, it’s the…
Before I forget: I’m teaching a Cooking Class on December 11th. Come make cherry pie, beautiful winter salads and bright sauces that make everything better and will balance out all the heavy holiday fare! It will be a fun, festive and delicious evening. 2 spots left! Would it be worth slowly cooking something, like this Chickpea (Chorizo) Chili, for a couple of hours? Or maybe you folks with Instant Pots can adapt this, but it’s pretty hands off…
. . . with eggs, or fresh pasta, or fish or beef or beans, or toast. . .! I can think of few things that would not be enhanced by the combination of these three things. I know I wrote about green garlic here a few weeks go and in fact I do every spring. There’s something about those sweet, fresh, flexible, immature garlic stalks that makes cooking so fun this time of year. It’s the third wet, cold spring…
…changed his recipe for Tomato Paella just a bit by omitting the oven step and just do the whole thing on the stove top. Works perfectly and avoids heating up the kitchen on a summer night (not that we’ve had much heat to begin with!) And I imagine you could add a handful of shrimp and/or clams during the last few minutes of cooking, cover the pan, and steam those, for a slightly more authentic paella. Happy Cooking and Eating!…
I now have a professional excuse to read food blogs (more on that later). A post by Michael Ruhlman last week about why people cook, or do not cook has kept me ruminating this week. And then Culinate.com featured a piece about eating-in and solicited comments from readers about memorable experiences of staying home and cooking instead of opting for take-out or going out to eat. I can think of dozens of reasons why I cook but I think the…
After a recent weekend of teaching classes and non-stop planning, cooking, and shopping in preparation therefor, I found myself completely uninspired on the cooking front. Maybe it was the let down of completing a big project and the need for my mind to take a break. . . luckily it only lasted a few days. And luckily a neighbor stopped by with Madhur Jaffrey’s tome World Vegetarian during the middle of my slump. A quick side note about neighbors. As…
It’s the time of year where the joy of abundance meets occasional panic. Will I get to it before it goes bad?! Can I find new ways of enjoying it in the moment and preserving it for the future? . . . in particular as my teenage son’s tastes change and he dislikes vegetables he used to love . . . Maybe this will be the year he starts liking raw tomatoes! Are you cooking more these days?…
I love vegetables! I love cooking with what’s in season and what my pantry offers up on any given day. This is why I created the Seasonal Recipe Collection. Get creative and comfortable cooking on the fly with 750+ recipes, tips and ideas in this one-stop “recipe” shop! Subscribe to the Seasonal Recipe Collection! Cook more and eat well! “I don’t know what I would do without access to your recipes and…
…for the past year and this may have been the best one yet! Happy Cooking! P.S. There are sill spots available in the Winter/Spring Cooking Class at Luscher Farm on March 16th. We’d love to have you! Chickpeas, squash, lemon grass and coconut milk–a pretty winning combination when slowly cooked with cardamom and turmeric. Chickpeas with Winter Squash, Lemongrass & Coconut Milk –slightly adapted from Tender by Nigel Slater If you don’t have whole cardamom pods you can use 1/4…
