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Entries in Anya Fernald (1)


Home Cooked

This cookbook spoke to me and I read it like a novel.  Several years ago I became concerned with what the hubby and I put in our mouths.  I started my own small garden (organic) in the urban oasis of Charlotte.  And, I started visiting the regional farmers market on a weekly basis.  My momma taught me to can veggies using a hot-water bath and then pressure canning and then came buying an upright freezer so that I could freeze certain jams and veggies.

Heaving home boxes of tomatoes allowed me to can tomatoes, Sunday gravy (pasta sauce), and Mexican salsa.  I canned green beans and froze corn taken off the cob.  I’ve made strawberry jam that my niece loves, fig preserves, and make many iterations of pickles, including some with the hundreds of little Super Sweet 100 tomatoes that I picked off of one plant.

So when I saw Home Cooked by Anya Fernald, I knew I had to have it.  Anya’s recipes are home-made and she proves that a little prep ahead makes cooking dinner on those dreaded weeknights easier and tastier.  I love the recipe for the sofritto.  Why I never thought of making it ahead of time (other than making it to put it into the pasta sauce that I pressure-canned) and freezing it into ice-cube trays and then popping it out and putting in freezer bags, I’ll never know.  But this is now on my agenda this week….I just need to pop over to Target and buy a couple of ice-cube trays.  The sofritto will make beans pop!  Eggs pop! Weeknight pasta sauce pop!  I could go on and on and on and on….well, you get the picture. 

Anya’s book harks back to my grandmother’s time when real whole-food cooking was the way of the norm.  She has recipes for making lard; the good fat to cook with.  People, there is nothing wrong in cooking with good fats and eating good fats.  I know someone that eats low fat aaaaalllllllllll the time.  I have tried again and again to explain how unhealthy that is for her, that the body needs fat to survive and that low fat foods are pumped full of sugar and chemicals to make the food taste good and stabilize.  She’ll never learn but that doesn’t mean that the rest of us cannot enjoy great cooking and healthy cooking.   

Stepping off of my soap box now….

A couple (well, more than a couple) of Anya’s recipes that I’m flagging include bone broth, salsa verde, rough chimichurri (you know how I feel about chimichurri), barbadian hot sauce, pickled grapes (yum), chickpea torte, frittatina D’erbe, maltagliati (handmade pasta), tallowed fries, cracked crabs with lemon-chile vinaigrette (heck, I may make this vinaigrette for my salads..mmmm….this vinaigrette would be delicious on heirloom tomatoes), honey nougat, and panforte.  Just to name a few…..


Lemon-Chile Vinaigrette from Home Cooked by Anya Fernald

½ cup EVOO

½ cup freshly-squeezed lemon juice

8 cloves garlic, smashed to a coarse paste

1 tablespoon red pepper flakes

Kosher salt

Cracked black pepper

2 cups fresh parsley leaves

In a bowl, whisk EVOO, lemon juice, garlic, and red pepper flakes.  Season to taste with the salt and pepper.  Stir in the parsley leaves.  Gorgeous!