Good gosh will this winter ever end?! Nothing says channeling warm weather like something blended in the coupe. So drink up my lovelies! And don’t just hoard this strawberry syrup for cocktails. Stop paying for flavored seltzer and make your own. Or strawberry whip cream or vinaigrette. Or drink it by the spoonful. Just sayin’… It’s good.
The dog ate my cake (and survived both the chocolate and me). So here’s a picture of the mayo. And the dog.
I didn’t intend to make mayo, but ignored a golden rule for making hard boiled eggs (fresh eggs, what was I thinking?! See link below) and wrecked the whites late Friday night during the peeling process. So I succumbed to egg salad. Then I realized we had no requisite condiment. I did however have more eggs, oil, and a stale but still useful lemon. Ok then.
I mostly followed the recipe below. Except I used one whole egg and a hand blender. Take your time, these ingredients certainly do in order to emulsify. (Also below a link to the chocolate cake – my only slice was delicious! Separate eggs when they’re cold.)
Ennui (noun) – a feeling of weariness and dissatisfaction. Miriam-Webster.comKitchen ennui (noun) a a feeling whereby the cook lacks inspiration. An infectious state of culinary boredom, weariness and dissatisfaction. Betsy Karetnick
It’s not for lack of actual cooking that I’ve been absent these past few months. I’ve actually committed quite a few dishes in two kitchen in as many states. I think maybe I caught a case of kitchen ennui, possibly sparked by packing one kitchen into another, at times a little like ill fitting Tupperware. There were even a couple of seminal dishes I will recount at a later date – I’m talking about you spiced nut, citrus salad! Or perhaps it was the 6 inches of April?
Regardless, summer produce has romanced the cooking stones right out of the cabinet. The attached recipe is a reminder that a simple and delicious dinner is a google search away…even if the tomatoes aren’t from Jersey. 😉
I followed the recipe but feel free to abandon or reduce the basil. Cooking with fresh thyme and/or oregano would be great too. Don’t bother to strip or chop a few sprigs, just layer them in and remove before serving. Also don’t cheat the olive oil, or garlic. Have some guts.
It's the “It” vegetable of the day, but don't let that deter you from making this dish at home. I will also say – unless you're meat free, ordering cauliflower as a main while dining out is a big fat…well, you know. It's a pretty big markup for little investment. Do it if the chef is your bestie.
It must be my Bon Appetit week. I committed to this confection for a last minute get together. I was so distracted by wine and company, I made a couple of “alterations”. I skipped the fresh ginger, using half the amount of dried which I added to the dry ingredients, not the wet. I also erred on the side of too few apples. I won't be making that mistake again. They shrink as the cook, so jam them in there.
With back to back weekly snowstorms you can cook or clean. The former is more fun. Plus the latest 8-10 inches gave me a chance (an excuse?) to go through my recipe file.
The root beer in the recipe caught my eye first, THEN I remembered its author, and my friend, Rick Rodgers gave it to me personally. I'm sure it was intended for a summer shindig. But frankly, a hot bean dish in summer? I don't get it. (Click here for the recipe)
This is neither vegan nor vegetarian, but the snow went to my head and I made it on meat free Monday. Primarily pantry ingredients and a quick cook time make it a winner.
I halved the ingredients and added a pinch of cayenne. I wouldn't hesitate to big batch it for a party, or the freezer, although that will break down the beans further.