Okay, so you know how I said I don’t make pastry? Well, this time I did and I did not explode. It turns out pate brisée is a breeze! The only thing I did different was blend the flour, salt, and chilled butter in the food processor rather than trying to cut it in. Then I … Continue reading
I have strange news. Are you sitting down? I seem to be becoming a vegetarian. No, really. About two months ago, I stopped craving and enjoying most meat. And I am the queen of bacon. Pork fat rules! It used to take a great deal of effort to not cook with pork on a daily … Continue reading
Kohlrabi tastes kind of like broccoli, so I thought, why not use a broccoli cheese soup recipe and sub in kohlrabi? I made some modifications, and I used both the bulbs and the greens in this recipe. It came out great! 4 slices bacon 1 cup chopped onions fresh ground pepper Pinch nutmeg 1-2 cloves … Continue reading
Hi! I’m back! Things are a little nutty right now and I keep forgetting to photograph my work. But I did cook up a giant load of pumpkin the week after Halloween, and now I’m trying to find ways to use it. The night I cooked up all the pumpkin (that’s a big Cinderella pumpkin … Continue reading
I’ve made a lot of one pot dinners lately. You may have noticed. Tonight I got all ambitious and was going to make three dishes: Salmon with Red Pepper Pesto, Brown Butter Orzo, and sautéed chard with garlic. Nice! Well, I made the pesto, browned some butter and got the orzo cooking, cleaned and sliced … Continue reading
This is a super simple recipe from Cooking Light. I know, grocery store rotisserie chicken is not the most noble or slow food thing out there, but sometimes Mama needs a break. I did, however, use home made CSA pesto instead of store bought. It’s a basic pesto – basil, olive oil, garlic, pine nuts, … Continue reading
Arugula is a tricky beast. It’s got a bit of a sharp flavor that can be overwhelming. But if I find some other element to mellow it out it can be really delicious. I made a fairly standard pesto using arugula instead of basil and pecans instead of pine nuts: 3 C arugula, packed 1-2 … Continue reading
It’s Hatch chile season and our local stores are overflowing with roasted peppers and delicious, hatch-enhanced products. I’ve seen chile mac and cheese at restaurants, but I decided to fake up my own version and it was delish. I know, I’m cheating by buying delicious Hatch peppers instead of using the ones in my CSA … Continue reading
This recipe is so easy, it’s cheating. The original recipe used puff pastry, but I found the combination with the Gruyère, which is a very oily cheese, was just too greasy. So I opted for ready made pie crust. I am lazy and I buy pre-rolled pie crust rather than make my own. I’ll often … Continue reading
This is another kitchen sink recipe. It’s not even really a recipe. It’s really just a formula. Bread+spread+grilled veggies+cheese=delicious. Generally use some combination of squash, onions, eggplant, and peppers, cut to about the same thickness, brushed with olive oil and seasoned with salt and pepper. I have a nifty panini grill that chars them perfectly: … Continue reading
Living Gluten Free 