lemon

There’s frost on the ground in the mornings and a big fire stoked in our wood stove. The nights are drawing in and when it’s clear there are more stars visible than I thought possible. Scotland in October is beautiful. At the butcher, mutton has arrived, specifically from the famed Scottish Black Faced sheep. You know these guys, the ones with horns that curl like cinnamon buns on either side of their adorable black faces? These herds live in the most unspoiled countryside in Britain, feeding on heather, wild grasses, berries and the clear waters of the burns. Burns? That’d […]

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By Riki Shore Compound butter is butter flavored with herbs, spices, salt, lemon, miso or yes, even anchovy. Especially anchovy. Most American butter is about 80% fat, and fat is a substance that allows flavors to bloom. Strong flavors, like anchovy, do well when mixed with butter. The flavor intensifies, but the fat in the butter softens the mouth feel and makes a strongly flavored food even more appetizing. The first recipe below, thyme-lemon butter, is delicious on grilled chicken and salmon. It’s inspired by Alice Waters’ The Art of Simple Food and is open to your interpretation. You can […]

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By Riki Shore Asparagus is a special Spring treat, and it’s the current favorite vegetable with a certain 6 year oldĀ in our house. I overheard her say to a friend last week, “Don’t you love asparagus?!”. It took a moment for the other kid to answer, somewhat meekly, “Yeah”. Asparagus is the young shoot of a plant in the lily family. It still grows wild in this country, and young wild shoots can be eaten raw, but we buy cultivated asparagus, such as the violet-hued Jersey Giant. It can be an expensive vegetable to serve regularly, with the price of […]

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Welcome

April 4, 2011

in Uncategorized

Three Squares: as in three square meals a day. This is a blog powered by home cooks who are working to create three meals a day- 21 meals a week – that are nutritious, unprocessed, affordable, and tasty. Maybe sometimes they are delicious meals. Maybe sometimes they are even irresistible.   We’ll offer recipes with photos and how-to instructions, drawing liberally on the work done by professional chefs – from methods and techniques to interesting flavor combinations that can easily be reproduced in a home kitchen. We’ll also feature lots of food commentary, from monthly columns about the science of […]

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