Comments for West Town Tavern Kitchen

Comment on IT’S NOT WEEDING-IT’S FORAGING !!! by chefsusangoss

chefsusangoss — Fri, 25 May 2012 21:01:03 +0000

Lucky you! the heat is upon us here and my arugula on my patio is already bolting! Totally jealous of your NW weather!

Comment on IT’S NOT WEEDING-IT’S FORAGING !!! by emmycooks

emmycooks — Fri, 25 May 2012 20:22:34 +0000

How fun! Here in Seattle we still have plenty of tender young (gosh-darned) dandelions. And no dog. So thanks for giving me an excuse to be cultivating so many dandelions in my yard!

Comment on Strawberry-Rhubarb Napoleon with Orange, Basil and Mascarpone by chefsusangoss

chefsusangoss — Fri, 25 May 2012 19:59:29 +0000

And tastes as good!

Comment on IT’S NOT WEEDING-IT’S FORAGING !!! by chefsusangoss

chefsusangoss — Fri, 25 May 2012 19:58:40 +0000

Yes! As long as you do not use herbicides on your yard (and if you did, you wouldn’t have dandelions….) and if you don’t have dogs peeing on them. Well, if it is your dog, that is up to you. Your kids might get a big kick out of picking, washing and then eating them. Wait till next year-dandelions that have already bloomed are seriously bitter.

Comment on IT’S NOT WEEDING-IT’S FORAGING !!! by emmycooks

emmycooks — Fri, 25 May 2012 04:48:36 +0000

Really? I can eat the dandelions from my lawn? My kids are going to be so excited (until they taste them, I guess)–usually we feed them to our chickens. I never thought to try eating ours because the ones we get from our CSA look so different. I look forward to trying your pesto recipe!

Comment on Strawberry-Rhubarb Napoleon with Orange, Basil and Mascarpone by trialsinfood

trialsinfood — Fri, 25 May 2012 03:45:44 +0000

Looks like heaven.

Comment on SETTLING IN by chefsusangoss

chefsusangoss — Wed, 16 May 2012 20:25:11 +0000

Thanks Barbara! Actually, the restaurants in Indy are getting better and better!

Comment on SETTLING IN by barbaramcglone

barbaramcglone — Tue, 15 May 2012 15:31:08 +0000

Beautiful story, Susan. I totally know what you mean about Indianapolis, having grown up in Indiana myself! I haven’t been back to New Orleans since the storm but I am looking forward to it!

Comment on SUNDAY SNACK by trialsinfood

trialsinfood — Sun, 22 Jan 2012 22:50:15 +0000

looks yummy! happy blondie day to you!

Comment on QUICK , SIMPLE RECIPE TO HELP USE A GARDEN’S WORTH OF ZUCCHINI!! by Bette Cerf HIll

Bette Cerf HIll — Tue, 25 Oct 2011 18:52:22 +0000

Here is a mouth watering soup that uses as much Zucchini as you have.
Chop and sweat a few big onions in olive oil or butter, add 2 or 4 lbs of sloppily sliced zucchini and cook with the onions for at least 10 minutes. If you have some kale, chop it up and throw it in the pot and cook for another 5 or 10 minutes. Add 4 or 5 cups of chicken ( broth, bullion ) or vegitable stock. Cook on low with cover for about 15 to 20 minutes. Blend the whole thing and add a little olive oil before serving. Sprinkle some chopped chive on top if you like or
a dollop of sour cream but plain is wonderful enough.
It keeps and can be reheated.
I have a studio in the area and G.V.S. just told me about your tavern.
Bette