Overheard on the Home Cooking Board

Published on Thursday, May 19, 2011, by Caitlin McGrath / Edit Post

"If I'm braising a big hunk of meat, I season it pretty neutrally (maybe garlic, onion, and salt) so I can do a bunch of different things with it that week. I grow a couple herbs, because paying several dollars for a bunch and throwing most of it away was really annoying. For bread, I use the Artisan Bread in 5 [minutes a day] master recipe (available online if you Google) which has you stick the dough in the fridge and grab a hunk when you want to bake a loaf or make a pizza or hot pockets or whatever." – jvanderh on cooking for one or two

"Simmer a bunch of kale in a cup or so of chicken stock along with a bit of demi glace in a covered saute pan. After steaming for maybe 5-10 minutes, take the lid off and let the stock reduce completely. Brown about 2 tablespoons of butter in the microwave. Once it's thoroughly browned, add some minced garlic (and crushed red pepper if you like) and then season the kale with the brown butter and garlic mixture. Toss a few times, adjust salt if necessary, and serve." – cowboyardee on flavoring options for kale

"They're very nice sauteed with minced garlic and shallots, a little thyme, white wine and butter, [salt and pepper] to taste, and incorporated into a fresh pasta with the season's other splendors, like asparagus or fiddlehead ferns, then sprinkled with a good Parmigiano-Reggiano." – rcallner on morel mushrooms

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