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Young & HungryIf you can't take the heat, get outta the kitchen! |
| 20 May |
They always say the way to a man’s heart is through his stomach and, well, it finally worked, making me the proud new owner of a shiny sparkly glittery diamond ring! That said, I have cooked for many a man without the reward of a platinum set symbol of lifetime commitment, but perhaps I had just not yet reached my full potential as a culinary temptress. On a recent occasion I was lucky enough to be in possession of young hungry fiancé’s favorite childhood recipe courtesy of future mother-in-law. Thank you! Even with my new heightened powers of palate persuasion it helps to have the aid of a good recipe… Such is the history of the following Garlic Shrimp & Rice, which served as a yummy surprise for my plus one after a long day at work and school. I do have to start practicing my homemaking skills now don’t I!
| 29 April |
If this little app doesn’t scream Spring has sprung then I don’t know what will! These cherry tomatoes, stuffed with a mixture of various green veggies, are easy to pop in your mouth and would surely be a big hit at your next picnic, shower, or BBQ!
I learned how to make these in my vegetarian cooking class while studying abroad in Florence, Italy. I’ll never forget my shock and awe at the amount of flavor packed into such a small neat package. Those Italians really know how to work culinary magic on the simplest of foods. We worked our way through the end of summer and all of fall, veggie by veggie as they went and came into season to catch each at its very best. That’s how they eat in Italy, you know. If you get produce when it’s in season you capitalize on both taste and economics! Something we could all probably stand to pay a bit more attention to here in the states. Alas, we crave what we crave when we crave it and very often have the means to make it happen. That said, I hope you all take heed and try this recipe now before it’s too late!
| 1 April |
I don’t know when exactly I fell in love with the concept of Bed & Breakfasts, but I can recall at least a couple fond memories of beds and breakfasts past. The first was on my tour de colleges all around the southeast. My recollection of that stay, being more than 10 years ago, is limited to a delicious Mocha Muffin Recipe. My next experience found me actually in college and staying with my parents and Grandmother in a nearby residence in Winston Salem for Easter. We had both the western style basement suite and a Victorian room upstairs. B&Bs tend to gravitate towards themed rooms; a trait I find quite endearing. Since then I lived next to a very pretty B&B on Piedmont Road in Atlanta. It actually went up for sale, but after several attempts that at least I thought were quite compelling to convince my parents to purchase the beautiful house for Mom to redecorate and me to manage, I was denied.
This trip found me on a tour de Florida and in the lovely town of St. Petersburg where we stayed at the Larelle House on a lazy cobblestone street lined with droopy moss, yet bright with history. The house dated to way back before I was around and was constructed by a hardware salesman for his bride to be! I couldn’t have imagined a more perfect place. Walking up the gated entrance you immediately feel relaxed surrounded by the lush green yard soon to spot the big front porch swing that you just can’t wait to plop down on! But wait, your host Larry is about to welcome you in and give you a tour of his home, beautifully decorated with a myriad of antiques by his wife. When you think it can’t get better, you catch a glimpse of the backyard where they have bicycles for the guests aka yours truly to enjoy and the most elegant underground hot tub surrounded by a flowery gazebo in case you need to relax after a hard day’s vacation. Grabbing a homemade cookie on the way upstairs, the four rooms, themed of course, are just as delightful. I stayed in the Longley room named after the original owner, which sported very luxurious fabrics, a giant fantasy sized bed, and the courtesy bottle of sherry that comes with all the rooms. Since there were only two couples staying at the time I was able to peek into the Hemingway room, which was more studious, but with a dash of fun courtesy of the leopard accents. The Victorian room was also quite nice and just as rosy pink as you would imagine it to be.
| 19 March |
Strata. The savory sibling of sweet bread pudding. A breakfast casserole or stuffing of sorts. I do love a good strata.
There are so many fabulous things about stratas I barely know where to begin. How about with the fact that you can make them a day ahead and sleep in the morning of consumption? Or what about the flexibility of knowing that you can use almost anything you have around as long as you have a few key ingredients that are standard pantry staples(see strata take 2)? My new favorite thing about the strata is that I can bake it in the standard casserole dish, individual ramekins, OR I can bake it in one large pan and then use ramekins or cookie cutters to divide it into pretty little individual portions and then top with a poached egg. As with bread pudding that can now be found in every variation from sweet potato to s’more, the sky’s the limit!
| 26 February |
Have you enjoyed 5 days of soups and more than enough veggies to compensate for a month worth of French fried sides? Alas, I’ve saved the best for last! A Tuscan favorite enjoyed by many a peasant past – ribollita! Ribollita, next to Papa al Pomodoro, was probably one of my best finds during my time studying abroad in Florence. I honestly don’t know what I would have done without this “kitchen sink” of soups or with the abundance of fresh market goods in my pantry had we not been introduced. Ribollita isn’t really all that different from other soups. It generally contains broth, beans, and vegetables, but then you add big chunks of Tuscan pan (bread), which completely transforms the consistency of the soup. Suddenly it’s thick and creamy enough to comfort even the most homesick of students. Mangia!
| 3 August |
Wherefore art my beloved pan?
Sleeping soundly in my kitchen
In the dark cabinet it’s hidden
Hiding from the light of day
It is safely tucked away
Waiting just to see the light
And satiate my appetite
What fine feast will be up next
Perhaps the tuna it likes best?
Take me out you silly girl
Trash the fried food lest I hurl
Why go into the light of day
Forced to chased the bugs away
When you have me to grill you right
Satiate that lusty appetite
All you need is some meat
To whip up a tasty treat
Or some veggies from the market
Will complete your evening banquet
You save me from mosquito bites
When favoring some lite delights
Alas there is some use for man
To flip and baste while I do tan
Prepare for you something I will
As long as your masculine duties fulfilled
My skills were honed on the island
Where the grill was fully manned
But now an army I have none
And so the battle’s to be won
Yes I’ve seen you try to ignite
That flame which burns in you so bright
But fire lady… stay away
You’ve yet to see another day
Stick with me I’ll treat you well
Soon you’ll hear that dinner bell
Ring with opportunity
Here to feed you so hungry
And for the night now you are free
To try a dessert recipe
Square or round we care not
This grill pan will not be forgot
For forever we will be
Cooking in perfect harmonyTo bring these recipes to you
Dear reader something fresh and new
Winter spring or chilly fall
The weather no need mind at all
For you now can feel the thrill
Charred nothings from your Calphalon grill!
| 19 June |
A recent trip to the farmers’ market left me with a huge, heaping bag of fresh spinach. What to do when the spinach bag runneth over? Saute some spinach, of course! Amazingly, my huge bag shrunk down to a meager salad bowl’s worth of cooked greens, the chemistry of spinach never ceasing to amaze.
This is a great recipe for a quick side dish, and it reheats beautifully (I like to make a little nest of leftover spinach in a nonstick pan, crack an egg into the center, top with a little tomato sauce and crushed red pepper, and 6 minutes later….deliciousness!) The lemon is a lovely summer accent, but this could also easily lend itself to Asian inspiration by nixing the lemon and finishing the dish with a few drops of sesame oil. Spinach is fun to play around with as it’s a great flavor vehicle and so healthy, too, chock full of iron and fiber. Enjoy!
Continue reading…
| 31 March |
Each year when spring is sprung I find myself abandoning my Italian roots and replacing my craving for hearty pastas and soups with lighter Asian dishes, particularly Vietnamese and Japanese. Pho, sushi, basil rolls, the list goes on. I don’t know if this switch in appetite stems from my time in Hawaii where it was obviously very warm and every Asian country is fully represented times ten, or perhaps it’s just my body saying “lay off the Bolognese - it doesn’t go well with your new bikini!” Either way I bid my dear pappardelle farewell, see you next fall.
My friend found this recipe for miso soup and we both immediately deemed it a must try and planned to make it for the finale of The Bachelor. There’s a lot to be said about the finale of the Bachelor, about how the bachelor dumped his fiance on national television, about how he did exactly what he said he’d never do after he lost at “The Final Rose Ceremony”, about the dress that Melissa wore to the “After the Rose” show and basically her wardrobe throughout the entire show, but I’m supposed to be writing about food so I’ll shut my mouth. Or perhaps I’ll just go fill it with a bite of the best miso soup ever!
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