food . . . friendship . . . inspiration
What to do with Thanksgiving leftovers! That’s the buzz this week everywhere in the world of food. Forget about the meal itself, let’s fast forward to the day afterwards when we will create an array of tasty meals with the mounds of leftover turkey, mashed potatoes and stuffing!
Back to school. Back to craziness. With this sweltering heat, the last thing you might want to do is cook, but as I crave some crisp fall days, I can at least write about how to make that task easier and of course enjoyable.
I’m a chip fiend — cinnamon, chocolate, butterscotch, white chocolate, peanut butter chocolate, jammy bits — you name it. So when I found out from one of my students who works at Nuts.com that lemon chips existed, I have to say I was beyond excited. I know, it’s amazing that a chip can have such a positive effect on my psyche.
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 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.
Upon my return from the Algarve, I’ve felt myself in a race against time. As the farms abound with my favorite ingredients — corn, zucchini, beets and tomatoes — I’m hustling to create as much as I can. Needless to say, my freezer is stuffed with farm fresh everything, from gazpacho and blueberry muffins to…
As I assembled a platter of fresh figs, sliced goat cheese, Algarve honey and chopped mint, breezes wafted through the open window blanketing and infusing my dish with mysterious flavors. Sadly, that air, which magically waves it’s flavor wand on my food, cannot be bottled and brought back to the states like the Piri Piri oil which I was able to carry home. (What I’m trying to say is that food just tastes better there!) But I will share this dish with you, knowing that the taste will certainly please your palate, but to me it’s missing something. One ingredient which makes it sensational and cannot be replaced — the Algarve air.
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 ...
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