food . . . friendship . . . inspiration
For some reason, beets get a bad rap, especially with the younger generation. Like some of the other veggies in our lives, we’ve had some quite awful beets which might explain their unpopularity. Overcooked or canned, these quite messy root veggies can quite honestly taste pretty bad and the red ones can stain our clothes…
From the time I take my last bite of summer fresh corn, I crave the taste all year long. It may only take another nine months until I get to savor the sugary sweet flavors again, but a bit of delayed gratification only enhances my enjoyment as I pull back the husk and take my first crisp bite of bi-color corn.
Every week there are new colors! Last week, the yellow and purple cauliflower caught my eye. Though tired of cauliflower, my family devoured a head of roasted yellow florets. Open your eyes and shake things up this week: shop by color! Take your little ones by the hand, head to the market and look for…
Sometimes something from the past deserves a reinvention for a new time. Take this vintage cone sieve with wood masher which finishes your tomato sauce better than any sieve with a hand crank. I used it this afternoon to get the most puree out of the remaining seeds and skins which were leftover from my blanched tomatoes which has been seeded and skinned.
These two bite Gefilte fish appetizers are the perfect way to serve this classic food at your Passover dinner. Served with a tangy horseradish sauce, you might not even have any leftovers!
Reminiscent of old fashioned jelly filled donuts, cake flour makes these muffins light and airy. The cranberry sauce is a tart surprise with every bite of these sweet treats. They are a terrific way to use up your leftover cranberry sauce from Thanksgiving.
These fresh salmon cakes served with Chipotle Lime mayonnaise are packed with spices, peppers and scallions which give them plenty of zing. Trust me, they will hit just the spot. Plus they freeze exceptionally well and can be pulled out for individual meals throughout the busy work days. Make them dinner sized or two bite sized and serve as a party appetizer.
A layer of buttered pecans, Dulce de Leche and dark chocolate set in heart shape molds are topped with just a hint of sea salt for a sophisticated take on the classic chocolate caramel turtle.
I felt inclined to use what I had on hand in the fridge to create a few salads. With her help, we shaved and sliced two very tasty salads which I believe are worthy of sharing with you. It’s a good lesson that even the oldest veggies buried in the fridge can often be used and transformed into something which is actually quite good. A good example of the old saying: “Waste not, want not.”
But for my first recipe of the year, I’m sharing my banana bread recipe which I do believe is a winner. (At least with all of my friends and family!).
I wanted to focus this Thanksgiving post on the leftovers and remind you about the world’s best use of those mounds of excess.
DISCLOSURE: I was given these products for no cost in exchange for writing a review. I only review those products I can do so favorably and omit others. Tell me by leaving a comment below what you’d like to buy at Uncommon Goods and you’ll be entered into this giveaway for a chance to win…
Labor Day weekend is flashing it’s yellow lights of warning. Not only does it mark the official end of summer, but also provides the heads up that summer’s finest — sweet corn, Jersey perfect tomatoes and crisp kale — are on their way out. For some people, Labor Day weekend might be that final chance to swim in the pool or lake, but for me it’s a warning signal that I better keep cooking and freezing — and fast!
I am determined to make him the best care packages, filled with homemade treats to share with roommates and floor mates. It is with each loaf of chocolate chip banana bread, dozen of cookies and batch of granola which will continue to connect me to my far away son.
What I'm reading now. As glaciers melt and storms intensify, our world is changing faster than anyone can truly comprehend. To prepare for the inevitable effects of climate change on our food system, individuals, organizations and entire societies ...
Seven Spoons By, Tara O'Brady Maybe it was the cover of this delightful and delectable new book which lured me at first glance. Perhaps it was the freshly sliced figs which caught my attention and brought me back to lazy days filled with figs ...
Flour + Water By, Thomas McNaughton Finally a book from San Franciso's very popular restaurant Flour + Water. And it comes just in time for some cool weather cooking and in my house that means lots of pasta! This new cookbook inspires home ...