If I had known that putting a bowl of squid ink noodles in front of my toddler was going to result in that kid slurping down the noodles at record pace, I might have introduced them a year ago. As it stands, this was my first time using squid ink noodles. It seemed like a … Continue reading
I’m totally on a bread baking kick right now. I’ve been teaching my 3 year old how to bake bread and it’s such a fun thing to do together. She gets to add all the ingredients, punch down the dough, and I even let her cut slits into the top of last loaves. Perhaps I … Continue reading
I have a new favorite eggplant dish. I cannot wait until our next CSA box so I can make this Szechwan eggplant again. I will be devastated if we don’t get eggplant next week. I might even go so far as to buy some at the grocery just so I don’t have to go … Continue reading
I never thought I’d say this, but I love ratatouille! I’ve always found it kind of gloppy. But when I had leftovers from the tart, I julienned them and found out that done just right, there is nothing gloppy or yucky about it! So this is more about my process than the ingredients, which are … Continue reading
I recently discovered I actually love puff pastry. I had made a recipe once before and had opted for the expensive, artisanal kind at my grocery store and it turned out incredibly greasy. Turns out most puff pastry is not greasy – just delicious. No now I buy the conventional brand – but do let … 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
Before a mob of angry French grandmothers shows up at my door with torches, I should say that this is NOT ratatouille. At least not in the traditional sense. Traditional ratatouille has each component cooked individually then layered in a delicious casserole that is then baked as a whole. If you served this dish to … 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
Eggplant plus sausage? Sign me up! This stuffed eggplant recipe takes a little time to prepare, but is really yummy. It’s also a good catch-all for any other random veggies you can’t seem to use up. The recipe calls for one eggplant, but I believe that’s scaled to one gigantic supermarket monster eggplant. The … Continue reading
While I usually work from recipes, occasionally I make up my own. This is my easy, low-fat(ish), tried and true recipe for Eggplant Parmesan. And for those of you drowning in eggplant from your gardens or CSA, this is a great way to use up a bunch. So: Slice up some eggplant, fairly thinly. Prepare … Continue reading
Living Gluten Free 