Comments on: CSA: Week nine, the bounty http://kateflaim.com/2008/08/csa-week-nine-the-bounty/ Food, writing and design Mon, 30 Jan 2012 19:20:46 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: tom http://kateflaim.com/2008/08/csa-week-nine-the-bounty/comment-page-1/#comment-539 tom Wed, 03 Sep 2008 20:11:48 +0000 http://katek.wordpress.com/?p=456#comment-539 yo. keep that bright green water and cook stuff in it. seriously, toss it in the pasta water, or throw it in the rice water, or something. i'm probably hallucinating, but i swear it adds some flavor and color. yo. keep that bright green water and cook stuff in it. seriously, toss it in the pasta water, or throw it in the rice water, or something. i’m probably hallucinating, but i swear it adds some flavor and color.

]]> By: kate http://kateflaim.com/2008/08/csa-week-nine-the-bounty/comment-page-1/#comment-541 kate Fri, 29 Aug 2008 20:04:14 +0000 http://katek.wordpress.com/?p=456#comment-541 Aah, I didn't even check Sunday Suppers! Next time.... Aah, I didn’t even check Sunday Suppers! Next time….

]]> By: germi http://kateflaim.com/2008/08/csa-week-nine-the-bounty/comment-page-1/#comment-540 germi Wed, 27 Aug 2008 03:30:43 +0000 http://katek.wordpress.com/?p=456#comment-540 You know what, it seems to me the only difference is that she doesn't blanch the cavolo nero - and when I tried the recipe I only used about 3 T of olive oil... FOUND IT!!! pg 347 of Sunday Suppers she describes the long cooked cavolo nero in a recipe called 'Farro with Kabocha Squash and Cavolo Nero' ... she DOES blanch it, but I didn't - and followed the rest of the recipe exactly, and the result was a dead ringer for the crispy, dry-ish and totally delectable AOC version. I'm going on Thursday - I'll order an extra serving and gobble it up, thinking of you the whole time! You know what, it seems to me the only difference is that she doesn’t blanch the cavolo nero – and when I tried the recipe I only used about 3 T of olive oil…

FOUND IT!!!
pg 347 of Sunday Suppers
she describes the long cooked cavolo nero in a recipe called ‘Farro with Kabocha Squash and Cavolo Nero’ … she DOES blanch it, but I didn’t – and followed the rest of the recipe exactly, and the result was a dead ringer for the crispy, dry-ish and totally delectable AOC version.
I’m going on Thursday – I’ll order an extra serving and gobble it up, thinking of you the whole time!

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