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Dinner Tonight: Bay Scallops

March 5, 2010 – 9:15 pm | by admin

36190e3489psoup2.jpg 150x112 Dinner Tonight: Bay Scallops

From Recipes [Photograph: Nick Kindelsperger] I have a serious soft spot for scallops. I love the way they taste and how they look after being quickly seared over high heat. About the only thing I don’t like is the price—but that’s where bay scallops come in. They are smaller than traditional scallops, yet still have that amazing sweet and succulent taste. Plus they’re cheaper. The only trouble? Finding a recipe. I was immediately caught by this one from The Kitchn because it’s simple but still is a slightly odd take—a soup instead of the usual seared scallops on a plate. The pasta is optional but I liked how it bulked out the dish (otherwise, it’s just a lot of small scallops in a broth). Some nice crusty bread would certainly work too. It’s a good recipe but there might be better ways to eat bay scallops. Anyone have any other ideas? Bay Scallops with Lime and Cilantro -serves 2 – Adapted from The Kitchn Ingredients 2 tablespoon olive oil 2 garlic cloves, minced 1/2 cup white wine 2 cups chicken broth Juice of 1 lime 1/2 cup cilantro, chopped 1 pound sea scallops Salt and pepper 4 ounces spaghetti (optional) Procedure 1. Bring a large pot of water to cook the pasta, if using. Toss in the …

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Chocolate Pom-Rasp Pudding Parfait or Pie. Heart.

February 14, 2010 – 2:04 pm | by admin

e15e6d0b20ait 20.jpg 150x138 Chocolate Pom Rasp Pudding Parfait or Pie. Heart.

There’s one day of the year when the romantic combination of chocolate and red fruit tastes best: Valentine’s Day . We Heart Desserts. Chocolate covered strawberries, a choco-berry shake or even a chocolate-covered strawberry cake . Well now you have one more sweet silky dish to add to your chocolate meets red fruit repertoire: my Chocolate Pom-Rasp Pudding Parfait or Pie . Get creative: make a creamy no-bake pie, fill up parfait glasses complete with fluffy rice whip, or simply eat it by the spoonful with an avalanche of fresh raspberries on top. Guilt-Free Dessert. And no post-VDay guilt here! This vegan dessert is healthy – it contains heart-healthy pomegranate juice, protein-rich silken tofu and fiber/antioxidant rich raspberries. Nothing says “I love you” more than feeding your hunny something healthy – and delicious. Whip out a blender and have this bake-free dessert on your candlelit table in about an hour (that includes fridge chill time) xxoo… Happy Valentine’s Day Dessert (any day of the year): Pudding Pie or Parfait? When making this dish you have a few options in the outcome. You can pour the pudding into a graham cracker crust pie shell or you can scoop it layer by layer and build a parfait. You also have the option to adjust …

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Growing Shiitakes

January 27, 2010 – 8:45 am | by admin

We were part of a White Elephant gift exchange with friends over Christmas, and were thrilled when we unwrapped a Shiitake mushroom growing kit. Immediately, we vocally gushed and then gave the stink eye around the room to anyone who might consider stealing our present. It worked. Having lived for two years in Kennett Square, PA, “the mushroom capital of the world,” and toured a few mushroom growing houses in the area, I’ve always wanted to get a batch of mushrooms going, but it’s been one of those simple and easy indulgences I’ve just never acted on. If you’re an apartment dweller or a city dweller and don’t have a patch of soil to grow vegetables or herbs, this may be the thing to placate the primal urge we all have to grow something edible. It’s so simple. Here we go… Take your mushroom kit (basically a block of spore inoculated substrate) out of the box, and read the directions. The kit you get may have different direction, but below is what happened when we followed the direction with our kit. The block may already be sprouting…

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CHOCOLATE PISTACHIO MACARONS

January 15, 2010 – 8:07 am | by admin

eggs life 04 08 1957 077 M thumb CHOCOLATE PISTACHIO MACARONS

DON’T SHOOT TILL YOU’VE SEEN THE WHITES OF THEIR EGGS I sit (elbow on table, chin cupped in the palm of my hand) and ponder a jar of egg whites and wonder how I got here. The other day as I stood in this very same spot (legs slightly apart, knees just bent, feet planted firmly on the ground) cracking egg after egg, yolks to the right, whites to the left, my husband stared wide-eyed (hands on hips, mouth hanging open) and finally gathered up the courage to exclaim “ What? Again? ” before he walked off, head shaking in disbelief. Yes, again. More whites. I place the jar of whites ever so lovingly on the red kitchen shelf, out of danger, and I slide the second jar containing the deep yellow yolks into the refrigerator. Ideas flit through my head, pudding, cake, Bavarian cream, hollandaise, as I head to the living room where I plop down on the sofa and wonder. Wonder how I ever came to food blogging. Wonder how my life has taken such a turn, actually zig zagging up and down, side to side, back and forth, a long, strenuous yet satisfying voyage to some far away, exotic spot, an island all…

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So Cupcake = So Cute!

January 12, 2010 – 3:15 am | by admin

48edfc18687d10 o 150x112 So Cupcake = So Cute!

I keep finding all these beautiful cupcakes on Facebook that I just have to share. I am hoping to get out to Salt Lake City this year and try some of that city’s many cupcake offerings, but in the meantime, I have Facebook. These cupcakes are all by Salt Lake City bakery So Cupcake , via their Facebook page . Their cupcake flavors (which all start with “So” but I’m leaving that out here for ease of posting) include gingerbread, cherry with cream cheese, cozy cinnamon & sugar, root beer float, rockin’ purple velvet (which, purple being my favorite color, I’d love to see!), peppy poppy seed, mint brownie, and be jeweled raspberry white chocolate wwirl, among many others. So Cupcake 3939 S. Highland Dr. Salt Lake City, UT 84124 Driving Directions 801-274-8300 info at socupcake.com

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Chocolate Sugar Cookies and Best Sugar Cookies and More Cookies!

December 14, 2009 – 12:47 am | by admin

Our 20th annual Christmas party is this Saturday and already as it stands, I’m WAY behind in my baking. Each year, I host a friends and family Christmas party and we have anywhere from 60-90 guests, including children. Each year, it is held on the second weekend of December and this is where everyone expects to see one another to wish each other a happy Christmas and new year. I used to cook for everyone and about 7 years ago, someone suggested doing potluck since everyone asks what they could bring anyway. I learned many moons ago that if someone offers to help, take advantage of it! And, so I did and still do! I still make the rib roast and huge proportions of veggies and some appetizers to go along with it. In the past, we’ve always had a good spread and nobody leaves hungry – NOBODY! Before the party, guests who have young children are invited to decorate gingerbread and sugar cookies. Up until 3 years ago, each child would take home a self-decorated mini gingerbread house. Then I got lazy and it’s just cookies now. Last year, my girlfriend brought store-bought cookies and icing …

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Dinner Tonight: Baked Shrimp and Feta Pasta

November 16, 2009 – 3:45 pm | by admin

0a4c4efd1endorzo 150x99 Dinner Tonight: Baked Shrimp and Feta Pasta

From Recipes [Photograph: Nick Kindelsperger] I was looking for a baked pasta, which can be a recipe for disaster. Any luck I’ve had with baked pasta has been by subverting the original procedures in the hope of making something lighter (such as this baked ziti recipe ). But it was cold outside, and I really wanted something that would be warming and relatively easy to throw together for a dinner party. At some point I went from bland and cheesy versions of baked manicotti to this recipe from Closet Cooking. The use of orzo, fresh herbs, shrimp, and feta cheese, really jumped out at me because it didn’t seem needlessly heavy. It actually looked balanced. This is actually a spin on a Greek dish called Garides Saganaki, which certainly explains the use of feta instead of something like mozzarella. I also love the orzo. It provides a great contrast to the sauce, which is bright and fresh, thanks to a healthy sprinkling of herbs and just enough red pepper flakes to provide that warming hum of spice. Baked Shrimp and Feta Pasta – serves 2 to 3 – Ingredients 1/2 cup orzo 1 tablespoon olive oil 1 white onion, chopped 2 garlic…

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Vegan Stuffing Basics 101. Tips. Ingredients. Ideas.

November 13, 2009 – 12:00 pm | by admin

b0a407e245ing 22 150x135 Vegan Stuffing Basics 101. Tips. Ingredients. Ideas.

Today is one of my favorite days in my Vegan Thanksgiving Series: Stuffing Day! Stuffing (and sweet potatoes) were always my favorite childhood Thanksgiving dishes. So it was important to me to perfect a few stuffing recipes that were 100% vegan . Later today I’ll post a trio of my three favorite stuffing recipes. But before we can get creative with recipes (aka the fun part), we have to start with the basics of ‘veganizing’ stuffing. Let me answer the basic questions of: What vegan ingredients do I substitute my traditional ingredients with? Where do I ’stuff’ my vegan stuffing? And what are some tips for making stuffing healthier (and tastier) than I remember? Here’s my Vegan Stuffing 101… Vegan Stuffing Substitutions There are a few essential ingredients you should include when making stuffing. Here they are and the vegan substitution for each. All subs can be made on a 1:1 ratio (in general). Key: Traditional Ingredient – Vegan Substitute 1. unsalted butter – vegan buttery spread (example: Earth Balance brand) 2. onions – no sub required 3. celery – no sub required 4. fresh and/or dried herbs (thyme and sage)…

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Dinner Tonight: Pasta with Sauteed Swiss Chard, Golden Raisins, and Capers

November 6, 2009 – 3:00 pm | by admin

ae1dfa3f91onight 150x112 Dinner Tonight: Pasta with Sauteed Swiss Chard, Golden Raisins, and Capers

From Recipes [Photograph: Nick Kindelsperger] My wife swears she’s sent me this recipe numerous times before, but I never gave it much thought until I personally found it on the The Daily Green and sent it to her excitedly, like it was the greatest thing ever. I was inspired by the odd culinary pairing of golden raisins and capers, and hoped they would balance each other and bring out the Swiss chard flavors. But what really sold it for me was the fact that this could be, in the words of the author, a “delicious pasta partner.” Considering the size of the chopped chard, I figured farfalle would be that perfect partner, and I’m pretty sure I was right. This was a warming and balanced plate of pasta. I upped the ante with a little more olive oil and generous gratings of Parmesan. The result is truly satisfying. The briny capers enliven the dish while the sugary raisins help provide some kind of stability. Pasta with Sauteed Swiss Chard, Golden Raisins, and Capers – serves 2 to 3 – Adapted from The Daily Green . Ingredients 1/2 pound…

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Dinner Tonight: Spinach and Chickpea Curry

October 16, 2009 – 3:15 pm | by admin

0c4d37c472acurry 150x99 Dinner Tonight: Spinach and Chickpea Curry

From Recipes [Photograph: Nick Kindelsperger] The ingredient list for this recipe from Saveur is long, and the directions come dangerously close to the one-hour mark. But cut me a little slack. Like so many other Indian recipes, six of the ingredients are spices. Two of the remaining ingredients are onions and garlic, which should be lying around your kitchen anyways. Then it’s just a smattering of aromatics and canned products that altogether make one of the best dishes I’ve cooked up recently. The trick is to take it slow. The onions cook for 25 minutes over moderate heat until golden-browned and beautiful. The spinach, tomatoes, and chickpeas cook at a bare simmer (do not let boil) for 30 minutes so they can slowly soak up the flavors of the spices. If you can judiciously chop four onions like a line chef, this should take you about an hour—but hey, most of the time is just waiting around. Meanwhile, the aroma of the spices waft around your apartment, making you and your neighbors swoon. In fact, by the end, the last thing you’ll question is the number of ingredients. Mostly I was just struck by how such inexpensive ingredients could transform into such an incredibly fragrant and filling vegetarian feast. Spinach and…

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