October 20, 2017

Roast beef and csa veggies (for dummies)

Got hours to spend poring over recipes and even more time to futz around the kitchen while nanny takes care of the kids and maid does your dishes and laundry? Yeah, me neither. So when I cook at home it’s all about KISS. Google that if ya don’t know it.

Here’s what you do for a nice roast beef and veggies dish. I like to do this on weekends when there is a few hours to cook before dinner. Actually work time is minimal. You just rub, season and get it into oven. Then play with kid or spouse till dinner time.

Green market butternut squash soup

The fall harvest is crazy with colors and flavors from dark leafy greens to heavy yellow and orange squash. The green market had it all. I scooped up some butternut squash, carrots, apples and onions. Another farmer inspired me to purchase dark green Tuscan kale, zucchini, basil, celery and garlic. Some canned goods and other items from kitchen pantry rounded out the ideas brewing for the day’s soups.

Happy Rosh Hashanah

Tonight we spent the holiday at home just the three of us. I wanted my son to experience flavors from my childhood with grandparents long gone. My family comes from the regions of Austria, Hungary and Russia along the Polish border or Poland along the Russian border. It all depends on what era we were looking at. Suffice it to say, we are looking at classic Eastern European Jewish cooking. In the fall that always meant sweet and sour dishes. Both grandmothers were from the Russian Polish border region. They both made perfect yet slightly different versions of sweet and sour cabbage soup with flanken (short rib meat) and raisins. I could eat this stuff forever. It was just that good.