I’m already thinking about the fall harvest, and I’m still planting! Cauliflower is always a challenge for me because I don’t usually fix it as a stand alone vegetable. However, this dish helps it shine on it’s own. PrintSauteed Cauliflower IngredientsHead of cauliflower, outer leaves removed Butter Salt and pepper Smoked paprikaInstructionsPlace whole head of…
TSTC Viking Table Luncheon
If you like the favors of Belgium, Denmark, Sweden, and Norway, this lunch is for you. TSTC’s Culinary Arts Chef Darrell Helcl will bring patrons The Viking Table from 11 a.m. to 12:30 p.m. on Wednesday, Nov. 7, and Friday, Nov. 9. Click this link to view the menu. The new Culinary Arts facility is…
Austin Restaurant Trifecta
Originally, our trip to Austin revolved around the Tecolote Farm tour, through Slow Food Austin. It’s an organic farm and the oldest CSA in Texas. Then the tour was cancelled, but the momentum had already started, so we went to Austin anyway. I know this will come as a shock, but the first stop of…
Sweet Potato Soup (Cooking for One)
This soup was a big hit, and you can really take it in a lot of different directions. You’ll have leftovers, but you’ll want them. PrintSweet Potato Soup (Cooking for One) Total Time: 1 hour, 15 minutes Yield: Serves 2 Ingredients2 TBSP butter or extra virgin olive oil 2 slices bacon, cut in small pieces…
Beginning Winter Edibles
There are a few things growing really well in our yard right now. The lettuce is doing fabulously, carrots are doing well, and the radish tops are so beautiful I may have to harvest some to cook. Radish tops are delicious, but like arugula, it works better (flavor-wise) if you boil them first because they…