Saturday night – 11/18/2017

The week before the biggest eating day of the year seems like a good time to go for some breakfasty goodness at dinner time.

Buttermilk Pancakes
Oven-baked Bacon
Blueberry Sauce, Real Maple Syrup plus Pancake Syrup for those of us who prefer the taste
Fruit Salad (Watermelon, Papaya, and Fuji Apple)

Notes under the cut


Saturday night – 11/11/2017

It’s been an odd fall, with temperatures some 20-30° higher than normal. Only in the last week have we had a stretch of days where it felt cold outside. This week we turn to the power of soup to warm us.

White Bean and Kale Soup with Chorizo
Green Salad with Roasted Red Peppers, Fennel and Radishes

Apple Cake with Brown Sugar Frosting

Notes under the cut

Broccolini with Garlic and Soy

Broccolini is a green vegetable similar to broccoli but with smaller florets and longer, thin stalks. My local farm stand had it available and though my prior experience with it at a restaurant wasn’t great I was game to try it at home. I decided to treat it like I might regular broccoli, with a high heat cooking method and a bit of spice.

Broccolini with Garlic and Soy
Servings: 3-4
Prep time: 10 minutes
Total time: 20 minutes


  • 1 lb. broccolini, stems trimmed, cut into 2″ pieces
  • 1 Tbsp. olive oil
  • 2 cloves garlic, finely minced
  • 1/3 cup soy sauce
  • 2 tsp. fish sauce
  • 1 tsp. sambal oelek (or 2 seeded and finely chopped red fresnos chiles)


  1. Combine the soy and fish sauce together. Set aside.
  2. Heat the oil in a 12″ non-stick skillet over medium until shimmering. Add the garlic and stir constantly for about 30 seconds.
  3. Add the broccolini and soy/fish sauce. Toss to coat the broccolini and cover the pan. Cook for 4 minutes without disturbing.
  4. Uncover and toss the broccolini again. Recover and cook another 4 minutes.
  5. Remove the cover and set it aside. Toss the broccolini again and stir in the sambal oelek. Cook for 2-3 minutes until most of the liquid has evaporated.
  6. Taste for salt, and heat; adjust if desired. Serve as a side with roast chicken or over white rice.

In its purest form the Indonesian condiment sambal oelek consists of freshly ground hot red chiles with some salt and vinegar for flavor and preservation. We find it in the “ethnic foods” aisle wedged between the Japanese and Chinese sauces.