Tag Archives: chorizo

Artichorizo

It’s almost officially summer. Which in Michigan means that any given time, it is either thunderstorming or it’s 85 degrees.  For me, late spring is an important time.  The students leave and campus is nice and quiet.  The markets open.  The farm shares begin.  The hot dog stands come out.  The garden gets planted.  My electricity bill goes way down…for a while.  But it also means one very, very important thing: baby vegetables.

I love baby vegetables.  They’re tender and sweet and delicate and tiny…and we all know that making food smaller automatically makes it both cuter and delicious-er.  My absolute favorite is the elusive baby turnip, which is starting to reach nearly mythical status in my household because I can never find them.  I’ve seen them at the market exactly twice in about six years and never in a regular grocery store.  They are so delicious, sautéed with butter and chicken stock and then sprinkled with salt and pepper, almost like very delicate Brussels sprouts.  If you find any, buy them immediately!  Also, send them my way. Continue reading

Mac&Chorizo

I’m on year two of a five year plan that was put into operation about 15 years ago.  I’m a little behind, I’ll admit.  But the plan, the plan is still good.  The plan is to take over the world.  At first I thought I’d do it with my charm and effervescent wit.  But that hasn’t panned out yet.  So now I’m thinking I’ll take a slightly different tack.  I’m going to take over the world through a slow, steady and judicious application of macaroni and cheese.

First, I get the world’s attention with irresistible bacon comfort filled baked mac& cheese.  Then I up the ante with a sophisticated, spring-friendly chicken, spinach and leek concoction.  And now I’m sealing the deal with this sassy chorizo, garlic and broccoli  mac and cheese.  It’s just a little taste of what my reign will be like: a macaroni in every pot.

Well, a penne anyway.  Or a rigatoni.  Maybe shells.  Or spirals. Continue reading