My "Favorite" Everything
Dave always laughs at me when I say something or other is my "favorite" veggie, or fruit, or herb, or book - he says I say that about everything! So I searched back through all my posts to see what I've said are my favorites, and here they are for your amusement:
Favorite Herbs: Lemon Thyme, and thyme in general.
Favorite Spices: Hot Paprika, Coriander.
Favorite Red Chile: El Paragua, in Espanola.
Favorite Spring Thing: Rhubarb.
Favorite Flower: Lilac.
Favorite Breakfasts (which is the funniest, because I always say I don't like normal breakfast food): Corned Beef Hash, Sophia's Blue Corn Pancakes, Gold Street Caffe's Red Chile Honey Bacon, Pear Kuchen, Sweet Potato Pancakes.
Favorite Way to Eat Beets: Sliced, steamed, then tossed with a little bit of red wine vinegar. On Beet and Goat Cheese Pizza.
Favorite Ways to Eat Green Beans: Crispy String Beans with Pork, Gujerati Green Beans.
Favorite Ways to Eat Okra: Dry Okra Curry, Grilled Okra.
Favorite Zucchini Recipe: Moroccan Chicken with Zucchini.
Favorite Way to Eat Radishes: Raw, with butter and salt (or maybe anchovy butter) on baguette slices.
Favorite Summer Drinks: Lemon Verbena Tea (or soda!)
Favorite Sushi Ingredients: Spicy Tuna, Enoki Mushrooms.
Favorite Ways to Eat Cabbage: Cabbage Pie Soup, Cabbage and Rye Panade.
Favorite Tomato: Black Krim.
Favorite Vegetables: Brussels Sprouts, Artichokes, NM Green Chiles, Poblano Chiles.
Favorite Summer Fruit: Cherries.
Dave's Favorite Fruit: Persimmon.
Favorite Salads: Fennel and Grapefruit, Panzanella.
Favorite Salsa: Roasted Tomatillo and Chipotle.
Favorite Pumpkin Recipe: Pumpkin, Chard and Chestnut Rice.
Favorite Crepe: Apples and Bacon.
Favorite Pie: Pecan, Rhubarb.
Favorite Eggnog: Organic Valley (NOT Horizon Organics, blech)
Favorite Garden Material/Tool: Re-mesh for trellises and tomato cages, Hori-Hori (Japanese garden knife).
And my Favorite Cookbooks, the ones I keep coming back to over and over:
The Winter Vegetarian, by Darra Goldstein
The New Spanish Table, by Anna Von Bremzen
The Border Cookbook, by Cheryl and Bill Jamison
Plenty, by Yotam Ottolenghi
A Boat, a Whale, and a Walrus, by Renee Erickson
Heritage, by Sean Brock
Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey
Favorite Herbs: Lemon Thyme, and thyme in general.
Favorite Spices: Hot Paprika, Coriander.
Favorite Red Chile: El Paragua, in Espanola.
Favorite Spring Thing: Rhubarb.
Favorite Flower: Lilac.
Favorite Breakfasts (which is the funniest, because I always say I don't like normal breakfast food): Corned Beef Hash, Sophia's Blue Corn Pancakes, Gold Street Caffe's Red Chile Honey Bacon, Pear Kuchen, Sweet Potato Pancakes.
Favorite Way to Eat Beets: Sliced, steamed, then tossed with a little bit of red wine vinegar. On Beet and Goat Cheese Pizza.
Favorite Ways to Eat Green Beans: Crispy String Beans with Pork, Gujerati Green Beans.
Favorite Ways to Eat Okra: Dry Okra Curry, Grilled Okra.
Favorite Zucchini Recipe: Moroccan Chicken with Zucchini.
Favorite Way to Eat Radishes: Raw, with butter and salt (or maybe anchovy butter) on baguette slices.
Favorite Summer Drinks: Lemon Verbena Tea (or soda!)
Favorite Sushi Ingredients: Spicy Tuna, Enoki Mushrooms.
Favorite Ways to Eat Cabbage: Cabbage Pie Soup, Cabbage and Rye Panade.
Favorite Tomato: Black Krim.
Favorite Vegetables: Brussels Sprouts, Artichokes, NM Green Chiles, Poblano Chiles.
Favorite Summer Fruit: Cherries.
Dave's Favorite Fruit: Persimmon.
Favorite Salads: Fennel and Grapefruit, Panzanella.
Favorite Salsa: Roasted Tomatillo and Chipotle.
Favorite Pumpkin Recipe: Pumpkin, Chard and Chestnut Rice.
Favorite Crepe: Apples and Bacon.
Favorite Pie: Pecan, Rhubarb.
Favorite Eggnog: Organic Valley (NOT Horizon Organics, blech)
Favorite Garden Material/Tool: Re-mesh for trellises and tomato cages, Hori-Hori (Japanese garden knife).
And my Favorite Cookbooks, the ones I keep coming back to over and over:
The Winter Vegetarian, by Darra Goldstein
The New Spanish Table, by Anna Von Bremzen
The Border Cookbook, by Cheryl and Bill Jamison
Plenty, by Yotam Ottolenghi
A Boat, a Whale, and a Walrus, by Renee Erickson
Heritage, by Sean Brock
Madhur Jaffrey's Indian Cooking, by Madhur Jaffrey
