Category Archives: Recipe

What to make and how to make it.

Chop ‘Til You Drop

I’m back safe and sound from my holiday hiatus and ready to power through (and share with you) the backlog of festive fare I enjoyed along the way.  A hint for the coming weeks: vacation activities included wrestling some gigantic fish from the deep blue sea. But I digress, as today we’ll be talking about the finest and most scrumptious of land animals, the humble pig. Continue reading Chop ‘Til You Drop

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Saucy Gal

In the kitchen, as in life,  you sometimes come across something so good, that is so simple, you can’t believe that you haven’t been doing it forever slash didn’t invent it.  I had one of those moments when my in laws came to visit and taught me the secret to insanely simple, off-the-charts delicious oven-roasted tomato sauce.

Continue reading Saucy Gal

Greeked Out Stuffed Peppers

It may not come as a surprise to you that I come from a food family. That is, to be precise, a long lineage of people who love to cook, eat, and talk about cooking and eating. At 98-years-old, my Great Nana was probably the only person in her nursing home who actively critiqued the cuisine, convinced that the disproportionate amount of pasta clearly pointed to an Italian in the kitchen. Relishing with sighs and closed eyes the baked lobster and fish chowder we’d bring in, sweet little Harriet would scarf it down faster than a woman 70 years her junior and never get enough. This is the gene pool from whence my mom and I came.  Continue reading Greeked Out Stuffed Peppers

Crab and Portobello Ravioli

The glue that holds my marriage together is a strong, mutual, undying love…of carbs. Pasta, the quiet enabler of many nights spent in, blissfully hovering over our dinner plates, wine in hand, feeding our habit from the peace and comfort of our own home. I assure you, it’s not as lame or creepy as that passage makes it sound.

So I already liked making pasta, but then came along the Kitchen-Aid pasta attachment. I’ve had some adventures with hand-rolled pasta in the past, but the attachment makes it possible to get a flat, thin, smooth noodle that you just can’t achieve otherwise. Consistent width = consistent texture when cooked, appealing to my carb addiction and my compulsive desire for balance. Score. Continue reading Crab and Portobello Ravioli

Moussssaka!

If you haven’t had homemade moussaka, I highly suggest you stop what you’re doing right now, get ye to a grocery store and obtain some ground lamb, eggplant, and crushed tomatoes. The rest of the ingredients, and the process, can be modified to meet most restrictions on time, ambition, and calories.

First, take a look at these two equally delicious recipes and develop a hybrid moussaka that works for you. Ignore the béchamel topping for now – we’ll take that on in a little bit.  Continue reading Moussssaka!

Goodbye Summer Salsa

Oh September, how I love thee. You have it all: long weekends, grill weather, football games. But let’s be honest, for all of your greatness, you also bring with you the first signs of arctic chill that grows into the wintry monster we all know and many of us hate. September for me is all about maximizing sun and sand, and savoring the last few days of summer in whatever way possible. But when the cold sets in, food can be an amazing shortcut for reliving that summer bliss. Grilled mango salsa is at the top of my list. Continue reading Goodbye Summer Salsa

Faux Pho

At this point you may have noticed that I enjoy Asian noodle dishes. I have a noodle tag, a full forty percent of my posts are about Asian noodles, and so forth. The fact of the matter is that I enjoy noodles of all stripes, and am bent on finding new ways to dress them up in saucy goodness and consume them. I’m not picky – I go for Italian (but I’m far outshined by hubby’s grandma in that department), or the German Spaetzel (pronounced with extra spit), but just as often I opt for one of the endless combinations of noodly love that can be built with a few simple core ingredients: Flat rice noodles, garlic, soy, sesame oil, Sriracha and lime juice. With these in your cabinet, plus a few supplementals, and willingness to experiment, a whole world of pan-Asian goodness opens up to you.

Continue reading Faux Pho