Believe it or not, I have actually cooked once or twice since my last blog post (in AUGUST)! However, since my crazy teaching schedule started, I've been far too reliant upon frozen food and my local grubhole . I'm also quite fond of the relatively new Tory Row in Harvard Square, where I eat dinner every Wednesday night. So, now that I've had two weeks to adjust to the insanity rigors of my schedule, I figured it was high-time to start cooking again. So, on Saturday, I picked up some poblano peppers, chipotle-flavored locally-made goat cheese, and some fingerling potatoes from the Farmers Market. Tonight I whipped up this concoction: Oven-Roasted Poblano Peppers Stuffed with Spinach & Chipotle Goat Cheese Starring: Poblano Peppers INGREDIENTS: 4 poblano peppers half a large onion; or one small onion, chopped one clove garlic, chopped olive oil (recommended amounts in directions) organic fresh spinach (1-2 bunches--remember that spinach really does cook down to nothi...
On either side the river lie Long fields of barley and of rye, That clothe the wold and meet the sky; And thro' the field the road runs by To many-tower'd Camelot; And up and down the people go, Gazing in the oven low, Round a kitchen island there below, The kitchen of Shallot. (With apologies to Tennyson)