Use preserved lemons the way you would capers or olives, or whenever you want to add a bright, salty note to a vegetable soup or stew, a pasta or risotto, or braised chicken. Just chop a tablespoon or so straight from the jar and add to your liking. It’s that easy.
Once I mastered the omelet, I decided that I preferred its low-key relative, the frittata. It is breakfast, lunch or dinner. It is refined enough to serve guests and hearty enough to satisfy your own aching hunger. This steaming technique is magic.
If you buy a beef share, the short ribs you end up with are likely from the plate where the meat is more sparse, the bone thicker and the fat prevalent. Open a package of short ribs from your butcher, and you’ll often find a mixture of more and less meaty short ribs. What to do?
By far, my most favorite part of running the Lostine Tavern is talking with, learning from and purchasing foods from the array of local producers here in the Wallowas. How do we make agriculture sustainable for them?
Two recent cookbooks have expanded my everyday food world. Strangely, their approach is one of the simplest in my entire cookbook collection.