Category: Food
sausagepenne

I haven’t posted a recipe since March 30th (!!!!). What have I been doing for two-and-a-half months?! It’s not like I haven’t been in the kitchen. But I haven’t been trying as many new things, and what I’ve been trying I haven’t been posting. I’ve made a few recipes without taking any photos at all! I do not even recognize myself. A new meal without accompanying photography is like Christmas without Santa, right? RIGHT??

I’m coming out of my cooking writeup funk and am catching up on a bit of a backlog. But I may save some of them for fall; suddenly recipes I made in the dead of winter don’t seem so appealing in mid-June. This one, however, is a crowd pleaser anytime.

Read more on Skillet Penne with Sausage and Spinach…

mommydaughtertrip1

After spending last weekend in DC, Hannah and I dropped Adam off at the train station so he could come back to NYC for work. But I’d decided a couple of months before that it would be really fun for Hannah and me to go away together for a few days during her spring break. A mommy/daughter trip.

So, we (I) decided to drive from Washington to Lancaster county in PA. After a morning running around DC together, we hopped in the car and set off.

Read more on Mother/Daughter Trip to Lancaster…

DC_April14_1

Hannah’s school was closed for spring break this week, so we decided to drive down to Washington D.C. last weekend to see the sites. Neither Adam nor I had been to DC since we were kids. We were only there from Friday night through Monday, and there was so much we didn’t get to see. But we had such a marvelous weekend; gorgeous weather, lots to see and do, tons of fun with the toddler. We’re already anxious to go back.

Read more on Weekend in DC…

shortribbourguignon

I made this gem from the November ’13 issue of Food & Wine way back in January on a cold night. I didn’t realize I’d never posted this one! It was phenomenal. I have been a little obsessed with short ribs lately. I’ve been making this soup somewhat regularly, and I have two other great short rib recipes to post soon. Of course I’ve made Bourguignon before, but never with short ribs, and I may never make it any other way from this day forward until the end of days. It was that good. But the original recipe does have mushrooms, which are a no-go in this house, so I just skipped that step.

Side note: when I searched here for all of my short rib recipe attempts, I came across this one from 2008 that I’d completely forgotten about. I was such a rookie with “fancy cooking.” It’s kind of adorable how bad the photos are. Good notes on that cookbook, though.

5 pounds trimmed boneless beef short ribs, cut into 2 1/2-inch pieces
9 carrots—5 cut into 2-inch pieces, 4 cut into 1-inch rounds
5 celery ribs, cut into 2-inch pieces
5 medium onions, quartered
10 garlic cloves
One 750-milliliter bottle dry red wine
Salt
Freshly ground pepper
1/4 cup extra-virgin olive oil
6 cups beef stock
1 pound meaty slab bacon—half cut into 1/4-inch-thick lardons, half cut into 2-inch pieces
3 bay leaves tied with 15 thyme sprigs
2 pounds stemmed button mushrooms
Chopped flat-leaf parsley, for garnish

Read more on Short Rib Bourguignon…

gfbirthdaywhoopies

I should preface this post by stating that this is the first gluten-free recipe I’ve ever made (at least knowingly). I have nothing to compare these to, so I’m not sure if the issues I had with texture are common? Flavor-wise I think these were okay. I made a batch of them for Hannah’s birthday party; I just wanted to have something on hand for any kids (or parents) who don’t eat gluten. Who wants to go to a party and not be able to eat any desserts?

So, I have to credit my book Whoopies! here. This is where I found the recipe, and this is really what gave me the idea to include something GF in the party goodies. And they did get eaten (some, but not all of them). My main issue was the texture; it was like the surface of the moon. But they were soft inside, just not wonderfully smooth chocolate orbs of awesome on the outside. They looked…homemade. Gluten-free folks, is this typical? Are there tricks for the texture?

Anyway, here’s the recipe.

Gluten-Free Chocolate Whoopie Pies (from Whoopies!)
1/2 cup (1 stick) unsalted butter, softened (plus extra to grease the pan)
1 cup dark brown sugar
1 extra large egg (I just used my usual large eggs)
2 cups gluten-free all-purpose flour (I used Arrowhead Mills GF All-Purpose Baking Mix)
1/2 cup cocoa powder
1-1/2 tsp gluten-free baking powder (I thought all baking powder was GF…? What I used was definitely labeled as such)
1/2 tsp baking soda
Pinch of salt
1 cup buttermilk
Marshmallow filling (exactly the same for GF or non-GF recipe)

Read more on Gluten-Free Whoopie Pies…

birthdaywhoopies

You guys, we just had the best weekend! Hannah turned two on Saturday, and we had her birthday party at Coco Beans Play Cafe, a local indoor play space that we just love. We did a “Tea for Two” theme since it was her second birthday, so it was all finger foods and tea-inspired goodies.

I could not be more over the moon with how her party went, and with how much fun she had.

Adam took all of the party photos, so I don’t have those to post yet. But in the meantime, here is some of the prep that went into the party (we did all the food prep ourselves). I’ll post some of these recipes this week.

I made more of these sensational whoopie pies.

Read more on Prepping for Hannah’s Birthday Party…

kimchidumplings

Ugh, this is such a bad photo. I didn’t manage to take a single good one of this finished dish. And, unfortunately, this is an example of a really yummy dish I probably won’t be making again. I just couldn’t get it to come together the way it did in the January ’14 issue of Food and WineI mean, I’m pretty terrible at folding dumplings. No matter how many attempts I make, YouTube videos I watch, or straightforward instructions I read, they just never look like they should.

And because I can’t make the shape correctly, I can’t get them to lay in the pan correctly. These did have a lovely crispiness to them, but only a few actually held together as intended with the pancake “batter.” I also only made a portion of the original recipe, since it was only for two people.

But, here is the recipe for anyone else who has more nimble fingers than I (which is probably most people).

Pork-Kimchi Dumpling Pancakes
Dipping Sauce
1/4 cup soy sauce
1 tablespoon white vinegar
1/2 tablespoon gochugaru (Korean chile powder) or 1/2 tablespoon crushed red pepper
1 tablespoon sesame seeds
1 tablespoon sugar

Dumplings
10 ounces ground pork
2 scallions, minced
1/3 cup finely chopped drained kimchi
2 garlic cloves, minced
1 tablespoon minced peeled ginger
1 large egg, lightly beaten
1 tablespoon soy sauce
1 teaspoon kosher salt
1/4 cup firm tofu, finely chopped
30 round wonton wrappers
1 1/2 tablespoons cornstarch
3 tablespoons canola oil

Read more on Pork-Kimchi Dumpling Pancake…

strisceallachiantigiana

Chianti. Pappardelle. Parmesan. Pancetta. Onion. That’s pretty much it for this dish, but somehow heat and seasoning can just work their magic and turn the simplest of ingredients into something so incredibly delicious. This is why I am obsessed with Italian food, and especially PASTA. There are just endless amazing ways to elevate humble pasta, and most of them are fast.

This one is an adaptation of a dish at Ciccio in NYC, and it was perfect on a cold winter weeknight.

Strisce alla Chiantigiana (from Bon Appetit)
8 ounces pappardelle or 12 oz. spaghetti
Kosher salt
1 tablespoon olive oil plus more for serving
½ red onion, thinly sliced
4 ounces pancetta, cut into ¼” pieces
Freshly ground black pepper
1½ cups Chianti or other dry red wine
¼ cup low-sodium chicken broth
½ cup grated Parmesan (about 2 oz.) plus more, shaved, for serving
1 Tbsp chives **I threw those in myself, because chives, but also because the photo in BA had slivers of, I think, basil. I was basil free that day.

Read more on Strisce alla Chiantigiana…

newpencils
My birthday got off to a rocky start this year, but in the end it became a month of celebrations. After being sick on the day of I was pretty down about the whole prospect of birthdays and endless winter.

But it definitely had its shining moments.

Read more on My Birthday Was Redeemed…

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