Pancetta, White Bean, and Swiss Chard Pot Pies, from The Smitten Kitchen Cookbook, by Deb Perelman
(Deb Perelman)
Smitten Kitchen blogger Deb Perelman and author of The Smitten Kitchen Cookbook, talks about cooking at home, making up recipes, dealing with a small kitchen, and fields cooking questions.
- smittenkitchen.com
- Recipe: Deb Perelman's Plum Poppy Seed Muffins
- Recipe: Deb Perelman's Pancetta, White Bean, and Swiss Chard Pot Pies
- Recipe: Deb Perelman's Tres Leches Rice Pudding
Guests:
Deb Perelman
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Comments [9]
Yes, Dboy, perhaps she can take up the cult of leaving angry, annoying comments. Wouldn't that be productive.
All oils should be expeller pressed and sold in dark bottles so they won't go rancid. Mostly don't cook over medium heat - most stable are animal fats and coconut oil (again, organic) Trader Joe's has good Olive Oils - I mail away for coconut oil.
What a breath of fresh air! What a treat! I have to say though - some ingredients are ancient and valuable like celtic sea salt (raked from salt flats since Roman times at least) with wooden rakes. They knew that long ago and longer that salt was really nutritious - a source of trace minerals from the sea - this is healthy, not precious!!!!
I made Deb's red wine cake for my Dads 50th. It was so easy and one of the most delicious cakes I've ever tasted!
AHhhhhhhhhhhhhhh!!!
It just doesn't STOP!!
Her kale salad is yummy!
Hear, hear dboy!
Dose your guest know that much of the olive oil in stores is a blend of other oils? Including corn oil.
That the Organic label on olive oil guarantees that it is real olive oil. And one should never cook with olive oil.
OMG!!
PLEASE stop the insufferable cult of spectator foodyisim!!
please.
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