BipolarLawyerCook

Deb at Smit­ten Kitchen had this recipe for Shak­shuka, an Israeli Spicy Tomato Stew with Poached Eggs that I really wanted to try.  See, it looked really easy, a one pot dish that you built by lay­er­ing fla­vors, and when the stew was basi­cally done, you popped in a few eggs and poached them in […]

Read Full Post »

Okay– I admit that my fridge and pantry con­tain ingre­di­ents that are not “aver­age.”  But I still have to clean the sucker out and use food up before it goes bad.  Times are tough, starv­ing chil­dren in Africa, it’s a sin to waste food, or you’re just a cheap Yan­kee like me– any way you […]

Read Full Post »

Here, chez BLC, the joke with gro­cery shop­ping is to be extra care­ful with the bag with the eggs.  “Hey, be care­ful, there’s eggs in there!” is the invari­able cau­tion.  Which makes every other “be care­ful” warn­ing turn into “hey, there’s eggs in there.”  Yep.  One line, one trick ponies.
So when I was con­tem­plat­ing the […]

Read Full Post »

Sauteed salmon with lime but­ter leeks and pea ten­drils, orig­i­nally uploaded by Bipo­lar­Lawyer­Cook.
Salmon, sea­soned with lemon pep­per sea­son­ing from Penzey’s, and salt, sauteed in 1 tbsp. grape­seed oil, 1 tbsp. but­ter, on both sides. Served with 2 Boston Organ­ics leeks, soft­ened in 2 tbsp. but­ter, salt, pep­per, and Penzey’s pow­dered rose­mary. (I would bathe in […]

Read Full Post »

GF Pasta with pesto, pota­toes, & green beans, orig­i­nally uploaded by Bipo­lar­Lawyer­Cook.
Lest there be any ques­tion of my abil­ity and/or will­ing­ness to cook a veg­e­tar­ian meal, I present to you tonight’s sup­per, based upon an idea from a Mark Bittman recipe in one of his The Min­i­mal­ist cook­books.  It’s pretty straight­foward, and made with […]

& green beans">Read Full Post »

Yet again, I find myself besieged by car­rots. I some­how got a five pound bag of car­rots in my Boston Organ­ics box that I know I didn’t order, but there it was, and there it remained. I have slowly begun using them up, but I think I am going to have to add […]

Read Full Post »

The end of the goat milk inci­dent, orig­i­nally uploaded by Bipo­lar­Lawyer­Cook.
You may recall my abject fail­ure at mak­ing goat cheese.  I there­fore made lemon­ade, by mak­ing a bacon & (Boston Organ­ics) potato gratin with thyme, salt & pep­per, and a pint and a half of thick­ened goat’s milk. Who says fail­ure is bitter? […]

Read Full Post »

Mujadarra, orig­i­nally uploaded by Bipo­lar­Lawyer­Cook.
More pantry cook­ing. Canned Goya lentils, 1 1/2 large caramelized onions & 4 peeled Boston Organ­ics car­rots, warmed with chicken stock, a tbsp. each of lemon juice & pome­gran­ate molasses, with 1 tsp. garam masala, a mild sweet curry pow­der. Served over bas­mati rice, cooked in chicken stock […]

Read Full Post »

Navy bean and bacon soup, orig­i­nally uploaded by Bipo­lar­Lawyer­Cook.
A purely pantry cook­ing prod­uct, using up some of my Boston Organ­ics veg­eta­bles, inspired by a recipe at Beyond Salmon. Brown two chopped car­rots, 2 chopped cel­ery sticks, 1/2 large chopped onion with two chopped pieces of bacon until soft­ened. Add one can of drained […]

Read Full Post »

.flickr-photo { bor­der: solid 2px #000000; }.flickr-yourcomment { }.flickr-frame { text-align: left; padding: 3px; }.flickr-caption { font-size: 0.8em; margin-top: 0px; }
Sausage & lentils vinai­grette, orig­i­nally uploaded by Bipo­lar­Lawyer­Cook.
Trader Joe’s bel­uga lentils (cheaper, as tasty, and eas­ier to find than du Puy) cooked with some of the bajil­lion car­rots I got from Boston […]

& lentils vinaigrette">Read Full Post »