Three Sisters Garden - Recipes & News

Ingredients: 2# Short ribs (the big blocky ones, not flanked) 1 1/2 Cups Black Beans 1 Large Onion 2-3 Hot Peppers 1 Head Garlic 1 Large Carrot 2 Ribs Celery 2-3 Quarts stock of your choice Preheat oven to 300 degrees.If your roasting pan is good and heavy, set it on the stove, heat it up, and brown the short ribs well, on all sides, over relatively high heat. If your roasting pan is thinner, like mine, use a good heavy sauce pan or skillet. The goal here is not to cook the meat, so much as develop all the...

Andouille Sausage - My suggestion would normally be that you order it in, if you want a really authentic gumbo, and I would, under normal circumstances, suggest that you get a few pounds of smoked pork Tasso, as well. Roux is the thickener of choice in the making of a great many Creole dishes, and although the process is familiar, the color, can be a bit daunting the first few times out. I like a heavy medium sauce pan, and a wooden spatula for making Creole roux, and I make sure I am of a singular mind, when making it....

1 cup White Navy Beans 1 medium Butternut Squash, 3-5# 1 Head Garlic 2-3 Hungarian Wax, or Jalapeño Peppers 1/2 cup Frozen Tomato Puré Stock of your choice, or water Put the cup of navy beans on to cook, with about 5 cups of water. Bring to a boil, then reduce the heat to a gently simmer. I find that navy beans cook in about an hour and a half, and may need a bit more liquid about half way through. Because we want the beans relatively whole, and the water is part of your liquid for the soup, don’t be...

Technically a succulent, native to Australia, Purslane is one of the most nutritious plants around, grows very readily in almost any temperate climate, and is a truly unique and tasty vegetable, also one of the most invasive weeds we battle.

My chef life primarily centered around Mexican food, and purslane is a big deal in Mexico, even if we don’t yet have a full appreciation for it here in the states.  This would be a very typical home style dish.