Category: Food
2014 teacher boxes

I promise that title sounds fancier than the boxes really are. I love teachers (I am one!), and I love putting these treat boxes together. This is just a little extra on top of the class gift, largely because I always have more jam than any three-person family could eat in a year. And you need something to put the jam on, hence…scones. Also, Hannah’s school has just been completely amazing to her and for her, and I want to show my appreciation for their work with our little late bloomer as often as possible.

Last year, Hannah’s first at her school, I made gift boxes for her teacher, aide, the head of the school, and the marvelous admin. I put in some blueberry butter I’d made over the summer, a Starbucks card, and some homemade scones I made the same morning I delivered the boxes. The scones were just so fast and easy that this year I kind of decided this was a tradition worth keeping up. And, again, I made all the scones last Friday morning while Hannah was at school and then delivered them at the half day pickup.

Read more on Teacher Gift Boxes with Homemade Scones…

spanish tortilla

This is a great brunch dish, and I’m lining up my arsenal of brunch, make-ahead, and feed-a-crowd dishes for the festive season. My other set of in-laws and one of my brothers-in-law are coming for Christmas, so we’ll be eating. A lot. And this recipe eats really well.

I’ve made quiches, but never a proper egg tortilla. This recipe was from the America’s Test Kitchen Skillet Recipes special edition magazine (it might also be in the Best Skillet Recipes book). I kind of loved the lack of crust, and the firmer-than-an-omelette texture. Also, I would say chorizo has been my other favorite ingredient this year (next to beef short ribs). I’m going to have to try this again and experiment with some other flavors, but this one was super delicious.

6 Tbsp plus 1 tsp olive oil
1.5 lbs. Yukon Gold potatoes, peeled, quartered, and cut into 1/8″ thick slices
1 onion, halved and sliced thin
Salt and pepper
8 large eggs
4 oz. chorizo sausage, casings removed
4 scallions, thinly sliced

Read more on Spanish Tortilla with Chorizo and Scallions…

Smitten Kitchen grilled cheese

Hannah and I had lunch yesterday with my good friend Kathy, a music journalist who is just so fierce–I’ll be posting more about her in the new year when she starts popping up on my television regularly. We ate at Spuntino, home of the supremely yummy small plates and burgers and truffle fries. She told me I’d “finally” posted another recipe (that baked ziti). Her devotion to this little blog of mine earns her all of the hugs and a quilt that I just delivered. More on that later. In the meantime, here is another recipe. I fully believe in giving the person what they want…or something?

Read more on Smitten Kitchen Grilled Cheese…

baked ziti

Dishes like this are what cold weather is for. It’s what makes it tolerable. Cheese, tomatoes, pasta, plenty of leftovers or enough to share. This is such a great option if you’ve got a crowd to feed over a holiday weekend and are tired of the Christmas leftovers. I might even make this for Christmas Eve this year.

Read more on Skillet Baked Ziti…

applecranjam1

Last year in early November, with the very last remnants of my spoils from apple season, I made this fantastic jam for Thanksgiving. I gave jars of it to Hannah’s teachers at school the day before Thanksgiving break last year (but not this year, she was out sick with an ear infection the whole week). We served it at the table for the big feast. We served the last jar of it last week for Thanksgiving, and I still forgot to take photos of the jarred goodness instead of the giant pot of hot goop.

Read more on Apple Cranberry Jam…

gnocchi with bacon and tomatoes

I guess it’s a bacon-and-greens kind of month. This one is a super easy weeknight dinner from the April 2014 issue of Food Network Magazine. It’s amazingly substantial without using many ingredients, which I always appreciate.

Read more on Gnocchi with Bacon and Escarole…

IMG_5683-001

This was a totally improvised dish inspired by the amazing brussels sprout frittata recipe I found last winter in Food and Wine. I actually made this not long afterwards, and I’ve made it once or twice since. I am creative in many ways, but improvising recipes usually isn’t one of them. This is an exception!

Read more on Pasta with Brussels Sprouts and Bacon…

portbeefstew

Short ribs, short ribs, short ribs. Another amazing short rib recipe from the November ’13 issue of Food & WineIt was a good meat issue. I’m finally getting around to posting this after making it way back in March or April. It was delicious. Maybe not as delicious as the Bourguignon, but it was also a little less involved. More manageable on a weeknight. And I rarely cook anything with port, it was yummy.

2 tablespoons extra-virgin olive oil
3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces
Salt
Freshly ground pepper
2 large Spanish onions, very thinly sliced
3 medium carrots, cut into 1/2-inch chunks
1 cup ruby port
1 1/2 cups dry red wine

Read more on Portuguese Beef Stew with Ruby Port…

how to bake 1

Adam’s birthday was a couple of weeks ago, and Hannah was a huge help making his birthday cake. Every year I make a roast chicken dinner for him and bake a three-tiered devil’s food cake with vanilla buttercream. This year Hannah helped with the cake. Baking with her always requires a little project management, but baking a three-tiered cake required a little more.

Read more on How to Bake a Cake with a Two-Year-Old…

apple pie filling

A few years ago, when I first started canning, I put up some apple pie filling. It was fine, but the apples were so mushy by the end of the canning process that they practically disintegrated in a baked pie.

I didn’t try again until last fall, when I read a whole bunch of recipes for canning apple pie filling in the hopes of finding the one that would work.

Read more on Apple Pie Filling Part Deaux…

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