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Pappardelle with a Ragu of Tiny Meatballs
2008-03-02 20:39:00
Science! Hurry up and learn to clone people (but not in a scary Island kind of way), so you can make many many more Jamie Olivers. Many. Lots. Enough to go around, I say. Please put me on your list for three Jamies. Thanks.I am smitten with his show, for sure. I have a lot of love for his books, too. His last one, Cook with Jamie, looks all rough-and-tumble on the cover. Yah, he's smiling... but his arms are crossed... and that knife in the counter? He just stab that in there an then vamp for the camera? Love it.He's spot on when he says that you can make it all ahead of time. I made the meatballs and sauce while Dave was at a hockey game last week. I stopped at the "toss the meatballs into the sauce"step, before the 10-15 minutes of additional simmering. I let it cool and then put the wh
Read more: Meatballs

Daring Bakers: The 18 page Recipe
2008-02-29 16:15:00
Yep, you read that correctly. Once printed, this recipe was 18 pages long! It had 13 steps and took 12 hours for me to produce the two lovely loaves you see above. At first, I thought our hostesses (hostessi?), Mary and Sara, had lost their minds. However, what's not to like about trying something challenging on for size - particularly if it's a Julia Child recipe!! I didn't join the Daring Bakers for nothin'! 'Cept, if you've come from the Daring Bakers Blogroll, you've no doubt noticed that my boules don't look like the others. This is because I'm an idiot, but I will explain. :)I printed the recipe and reviewed it (repeatedly) to make sure I had everything I needed. I got started after a late and lazy breakfast. I'd made it to step 3 by the time Dave left for his afternoon Caps game. I


Happy Birthday, PPN!!!: Lemongrass-Barbecued Pork with Rice-Vermicelli Salad
2008-02-28 19:30:00
Do you think Ruth had any idea how popular her Presto Pasta Nights would become? Do you think she knew we'd be able to celebrate 52 weeks - a full year (and a Leap Day, to boot!) with her? I know she puts a lot of effort and a lot of heart into her round-ups, and I couldn't be happier for her!! You rock, Ruth!For this momentous of an event, I wanted to make something different and special. I rarely use lemongrass, even though I love it... and I even more rarely use rice vermicelli, so this recipe fit the bill nicely. I will admit it, I tensed up a little at the ingredient list... I get a little squidgy if I see more than 10 things listed... but once I actually read it and saw that some ingredients repeat themselves... I exhaled the breath I'd been holding.You're probably used to me by now,
Read more: Happy , Birthday , Lemongrass , Salad , Happy Birthday

Taste & Create VI: Bring on the Burger
2008-02-24 13:46:00
I apologize for having this to you a day late - I was having some interweb-connectivity issues that seem to have resolved themselves. This is fortunate, because I am chomping at the very tasty bit to tell you about this lovely burger!!!Quick note: While I haven't yammered on about it too much here (yet), I'm really trying to make an effort towards a more "flexitarian" diet. I won't buy and bring home meats that didn't lead happy lives as animals. It's a pretty abstract idea, for sure, what makes a happy animal happy, but for me to be able to WANT to eat it, I need to know that it was humanely raised and cared for.... that it knew sunshine and wind and life in a way that meant something. We are lucky to live in an area where this new way of eating has been relatively easy to source - betwee
Read more: Burger

Welcomed Home with Some Fried Ravioli
2008-02-21 19:30:00
Isn't that cute little whale-shaped ravioli adorable? I didn't plan it that way, and I tend to think that its the only one that turned out like that... but who cares! I might just go out and get all kinds of silly-shaped cookie cutters and get on with having all sorts of wild raviolis... bunny faces, shamrocks, tea cups, Abe Lincoln! Boowhahahahaaaa!Ahem.I'd asked my husband what he'd want to eat when he returned from his business trip a few weeks ago, and he requested these fried raviolis. I'd made them for our last two New Year's Day parties (and this last time, I forgot to photograph them until after everyone left!) The nice thing about these tasty little fellows is that they can be almost entirely prepared ahead of time. (Which makes them AWESOME for parties!) I was happy about his ch
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Firecracker Grilled Alaskan Salmon
2008-02-08 19:30:00
Once you read the recipe through, hopefully you'll smile at the photo above the way I do. That dark clump on top of the salmon? Yah, thats the sauce. I was a little absentminded and left it on too long. It still tasted great, but it wasn't the most photogenic of sauces. Serves me right, for all those times I muttered at too-runny sauces as they ran all over the plate. Can't win.Dark, clumpy sauce aside, I was really happy with this meal. The marinade/sauce smells amazing and wasn't any trouble to prepare. Please note that the salmon has to soak in the marinade for a few hours... so plan accordingly. I didn't, the first night I wanted to make this, so we had it the next day instead. And even then, I had to run home at lunch to throw it all together. (There's that absentmindedness again!) Ra
Read more: Firecracker , Grilled

Bob's Your Uncle!
2008-02-06 17:30:00
We're all friends here, right?Would anyone be willing to start a support group with me? The "Entirely Smitten with Jamie Oliver" support group? I liked him plenty before, when he was naked or motivating troubled youth or tromping through Italy... but I especially adore him at home. (And that Gennaro?? Can we have a sub-group for him?!?!) For both Jamie and Gennaro, I am done-in by their real-person-ness. As I watch Jamie at Home, I feel like I'm there, hanging out with him while he cooks. He doesn't put on a yum-face when he tastes something, he admits when it isn't quite right and how to fix it, he slops ingredients around... his kitchen is one I long to be in and one I long to have as my very own.Something else I like - watching him prepare this particular soup, he used a pressure cooker
Read more: Uncle

Mexican-Style Chicken with Penne
2008-02-06 00:20:00
Yah, you know how I said I was going to learn to bake bread this week? Hasn't happened. What HAS happened is lots and lots of ice cream. (I blame Mr. Lebovitz.) Lest you think I've fallen into the arms of my boyfriend, Ice Cream, in my spouse's absence, I'd like to say that I meant to make Guinness ice cream for the Super Bowl, but it didn't happen... and since I already had my ice cream maker attachment in the freezer... I thought I'd take advantage of it. :)I've made the executive decision to wait to photograph and share with you until my husband comes home. Otherwise, I might eat all the evidence. And it would be soooo worth it. (Should you feel the need for ice cream made at home, I can't suggest the Peanut Butter or Roasted Banana flavors enough.) To top them off, I'll make DL's Clas
Read more: Mexican , Style , Chicken , Penne

My Need to Mixtape
2008-02-01 16:50:00
I've been putting this entry off for a few days. I'd initially thought to attach it to an actual recipe entry, but then when I did so, the post went on and on... and really, was pretty confusing.Why my need to mix-tape? (as silly as that sounds in this ipod age) My husband is going away on business travel tomorrow. For a week. Far away. To a whole different country. For a week. Gross.Mind you, we're both in our early 30s, mature, secure, happy people (mostly). We've just never had a situation like this pop up before. We're also both more than happy to have our Own Time to do our Own Things... but for a whole week? In another country? Six hours ahead? Yikes. lol, I've been saying "we" a lot. I don't think my darling husband is as worked up about this as I am, at least not for the same reaso
Read more: Mixtape

Attack of the Pie!
2008-01-28 12:21:00
So excited was I to cut into this pie, that I forgot to take a photo of it before the knife went in. Oops! It's too bad, too, because it all went downhill once I took out a slice! :) The Daring Bakers that got started early in the month warned us of weepy meringue or oozy filling... so I knew to prepare myself. What's interesting is that I was most worried about the meringue... I have way less experience with it. The curd, I thought, would be my friend, as I'd had a great time with the Alice Waters' curd I'd made around Christmas. Boy, was I fooled. :) Before I get to the sordid details, I'd like to thank Jen of The Canadian Baker for choosing this month's theme. This pie was a lovely, bright way to brave our way through Winter. My pie might have looked a mess, but it was seriously delici


HHDD #17: Here, have a slice!
2008-01-26 18:30:00
I have become a crazy-person about making pizza at home. With a few simple ingredients, anyone can make their own. Using either store-bough dough or home made (and its really not that hard to do), you can toss anything you like on your pizza. You can make it all one flavor or half-n-half, or one-thirds green pepper because you're mate doesn't care for them... and I'd like to see Pizza Hut make a one-thirds green pepper pizza!You can imagine my delight when I read that Joey of 80 Breakfasts chose pizza as this round of HHDD's theme! (For those of you that remember, HHDD = Hay Hay it's Donna Day! is a fabulous event created by the lovely Barbara, honoring the much-adored Donna Hay. Each round's winner hosts the next, starting us off with a Donna Hay recipe that fits the new theme.)(For those


Cookies for the Win!
2008-01-24 21:19:00
The snit has broken. I went home for lunch today. Did a couple of chores, reheated some soup, and popped a couple of cookies into the oven, watched two cooking shows. Cookies into the oven during lunch, you say? See, the marvelous thing about Dorie Greenspan's recipe is that you can freeze the dough by spoonful and then bake them as needed. Isn't that brilliant??!?!?!So. I made this dough over the weekend. We happily munched away on about half of the dough (baked to cookies first!) and I froze the rest. I cannot tell you how happy it makes me to be able to make these tasty little wonders whenever I want. Bad day at work? Bake a cookie! Derrick and Meredith break up again? Bake a cookie! Wake up on the wrong side of the bed? You got it - bake a cookie! The best part is that I don't have to


Polenta Fontina Panini with Mushroom Sauce
2008-01-23 15:55:00
I won't bother with applicable chatter today. I woke up on the wrong side of the bed and I can't decide if I want to take a nap or cuss for no reason. It's still close to lunchtime here, so if I went out to my car to blurt obscenities, people might see me... and being the New Girl, I don't want to give anyone the wrong idea. Heh.Two things that amuse me:1. The syncopation of this recipe. Polenta -Fontina -Panini . Polenta-Fontina-Panini. (Reminds me a little of the zucchini-ricotta-frittata, actually.) Repeat it a few times and it loses its meaning, but I don't mind.2. Totally unrelated - I had to take Squito (one of my cats) to the vet Monday. He had an awful looking limp and seemed pitiful. I got him to the vet, the vet had him walk around and the little fuzzy jerk didn't limp. He didn't ev
Read more: Mushroom

Fried Prosciutto for Everyone!!!
2008-01-22 17:29:00
If I were campaigning for anything, "Fried Prosciutto for Everyone!!" would be my battle cry. I'd have it on posters and fliers and cute little buttons. Because you know what? You simply cannot go wrong with these tasty little meat chips.A little back story. Until two nights ago, I didn't like prosciutto. Hated the stuff. Didn't like the smell, its squiggliness, the way it stuck together no matter how hard you tried to pry it apart... none of it. Enter Sunday night's recipe. I don't know how I ended up on the Today Show's website way back in September, but I'm glad I did. This dinner was a bit of a mess to put together (three different pans and a blender, people!), but well worth it!Now, my one suggestion to you would be: more peas/less broth. The "puree" the recipe speaks of is quite thin


Baked Goat Cheese and Roasted Winter Squash over Garlicky Fettuccine
2008-01-16 12:59:00
I'll admit it. I have a problem. I tend to focus on an ingredient and then make it eleventy billion ways. At that point, Dave is tired of eating it, so I move on to something else. It may take a while for me to fixate on something new, but the fixation is inevitable. I don't see what's so wrong with it, myself. I look at it as fully exploring and experimenting with an ingredient. Or something. :)This dish features two of my more recent loves (butternut squash and fresh pasta), plus one I can't let go (goat cheese). I think all three are easily explainable, don't you? It's Winter, and butternut squash is in season, so I am taking advantage of the opportunity to eat seasonably. Fresh pasta is so easy to make (provided you have the right equipment, otherwise not so much) and tastes so so nice
Read more: Cheese , Baked , Roasted

Taste & Create 5: Ricotta and Besciamella Lasagna
2008-01-13 22:55:00
Can you believe that we're already finishing up Taste & Create 5? That's nuts!! I can't believe that time has flown so quickly! Quickly and tastily!!This time around, the lovely Nicole paired me with the much-loved Dolores of Chronicles of Culinary Curiosity! I enjoy her blog because I feel like she lets you in, shares about herself in a way that you long for more... I look forward to each new post because she artfully and engagingly relates it to herself or her life.. and gives you something to think about in the process. (That, and she's darn funny!!)I went back months and months of Dolores's blog. I searched and searched and really, when it came down to it, what I really wanted to make was something I'd read about recently. In much the same way the lasagna bug bit her, it bit me. H
Read more: Ricotta , Lasagna

Pappardelle with Squash, Mushrooms, and Spinach
2008-01-11 16:33:00
You know that feeling you get, when you know you've blown something off long enough that you feel so guilty that you keep blowing it off because maybe then you won't have to fess up to it? I'll admit that its that feeling that mightily contributed to my failing out of college (as I'd skip class a few too many times but feel to sheepish to return). You'd think I'd have a handle on that feeling by now, being an official grown-up and all... but no. Here it has happened again. :)I also didn't make any resolutions last week, which is new for me. I don't know if I've ever mentioned it, but I only started really cooking because of a New Years resolution. You see, it was what... 2000?... when I met my husband... I knew how to cook a few things... like Chicken Kate or Chicken Mom or Salisbury Steak
Read more: Spinach , Mushrooms

Goat Cheese, Lentil and Potato Salad
2007-12-28 18:55:00
We had this last week, maybe the week before. I was really excited about it because it was cold and icky outside, and I like to think that this was a decently healthy dinner. Sure, I crumbled a ton of goat cheese on top.... and then topped the goat cheese with a poached egg (not pictured because it didn't photograph well.) But other than cheese and egg, it was totally healthy! :)Now, I try to keep a decent amount of herbs on hand... its easier in the summer, when I have them potted outside... but if you have parsley and mint, and also have a decently stocked pantry, you could make this for dinner in a pinch. Try it, you'll like it.Goat Cheese , Lentil and Potato Salad c/o Food & Wine magazine, October 2007-cheese-lentil-and-potato-salad1 1/4 cups French green lentils (9 ounces), rinsed a


That Hungry Blonde Girl
2007-12-27 17:10:00
In early November, Janet posted about these yummy cups. I knew as I was reading them that we'd be eating them. This recipe has all you could ask for... ease of preparation, mexicany-ness, and single serving sizing.I'd linked the blog to my husband, so he knew what he was getting into... and so he'd stop asking me what we were having for dinner. :)I got home, whipped these together and I think we ended up gobbling them all up. (Or we at least finished them off at lunch the next day.)I'll close with what Dave said after he had his first one, once he'd asked me where she got it, and I explained that I think she made it up on her own: "That Hungry Blonde Girl is smart!!!" So true, so true.Find the recipe here!


Meyer Lemon Curd: The Cure for Nightmares
2007-12-26 23:17:00
I had a whole list of things I was assigned to do tonight. Dave went off to the hockey game and made me promise that I would sharpen knives and research steam cleaners and cameras, that I would do laundry and figure out what to do with the black truffles that Santa brought us yesterday.Did I do any of those things? Maybe a couple. The truffles I took care of (and I even grocery shopped for the dinners these truffles have shaped.) But that's where it stops.Let me tell you about the dream I had last night. In my dream, I was running. Not running FROM something, just running for fun. I remember it was on a college campus, and the buildings were old, the trees full and leafy. I remember the thrill of the run, how much I was enjoying myself. And then I took a wrong turn, a shortcut down a "dar
Read more: Lemon , Meyer , Nightmares

Fresh Tagliatelle with Sprouting Broccoli and Oozy Cheese Sauce
2008-03-13 19:11:00
For this week's Presto Pasta Night, I bring you a most glorious Jamie Oliver recipe. I went on a binge a few weekends ago and watched all my saved-up cooking shows, and this pasta dish was featured in his episode on eggs. I made sure to do as he asked and used farm-happy eggs in both the pasta and sauce.Now, the pasta was something of a departure for me. I'd never made it in the food processor before, and I'd never not let it rest for 30 minutes before I rolled it out. I would probably have questioned the instructions, had I not just watched Jamie do it on television. Ya, ya, tv magic is often in play, but if you've seen his episodes, he doesn't appear to use too much trickery. My trust in him, I went forth and processed and didn't wait to roll, and as you can see, the pasta came out nicel
Read more: Broccoli , Cheese

Fragrant Fish Soup = Not a Chicken
2008-03-12 16:58:00
I almost impulse-bought a rotisserie chicken. Most times, it's the gum or candy bars, batteries or spare lint rollers that people buy as they wait in the check-out aisle. Not me. I get chickens. See, Wegmans is smart. They have a hot chicken display right there where the wee soda fridge's go. And they smell sooooo good. Omg. Sometimes I just can't help myself. This time, though, I remained strong. (Mostly because I couldn't think of a way to incorporate it into our week's meals on such short notice!)Instead, we had this lovely Fragrant Fish Soup, found in the latest issue of Eating Well Magazine. Let me tell you, "fragrant" is the perfect word for this soup. The melding of the lemony jasmine rice with the pungent mint, fresh carrots and dainty green onions... delightful! I breathed deep an
Read more: Chicken

Corned Beef and Cabbage with Dark Irish Soda Bread
2008-03-17 23:30:00
Happy St. Patrick's Day!Like any good Irish girl, I made sure to wear my green today, but I tried to get out of making our corned beef and cabbage. I asked Dave, "Wouldn't you like a nice lamb stew this year?" He promptly turned his face into a pout, and so it was decided. Corned beef and cabbage it is.Even then, I didn't put much of an effort into even finding a recipe, I went with the first one I found. Slacker. If you yourself have ever made it, you know that there isn't much to it, so I wasn't worried. We picked up a lovely brisket from the butcher (and they even gave me a nice thermal bag!!) and went home. I'd even planned to make it Sunday night, but got started later than I planned, (movies and cupcakes with a girlfriend will do that) so I broke it into two parts.Sunday night, I tos
Read more: Cabbage , Bread

Penne with Beef and Arugula and Parmesan Popovers
2008-03-16 13:08:00
When I watched Giada make this, I wanted to reach through the tv and eat it. I longed to work in her husband's office, in the hopes that I could look starved in the corner, so that she might share some with me. Alas, tv's don't work like that, and I don't work with her husband. Such is life.It occurred to me, as I watched, that this dinner would make excellent lunch leftovers. I know, I know, how crazy is it that I made this meal looking forward to its leftovers? I knew we'd like it for firstovers, but still! We're trying to cut back on our grocery purchases and control our lunches, so it only makes sense! :)I really enjoyed the mix of the balsamic and the mustard. Both went beautifully with the beef and pasta.The popovers, while tasty, were a reminder to me that I have to pay attention to
Read more: Penne , Parmesan

Fried Cornmeal Shrimp with Butternut Squash Risotto
2008-03-20 13:19:00
I enjoyed getting a little silly with this dish. I had blue cornmeal on hand, and I just couldn't resist the idea of crusting my little shrimps with it. I think the contrast between the shrimp and the risotto is lovely, too.Happy First Day of Spring, btw. The weather here is more than a bit crazy. I feel like we're going to get blown away at any minute, the wind is so wicked. It was one of those mornings that had me not wanting to get out of our nice warm cozy bed. I even got back in a few times... got up, fed the cats, got back into bed. Got up, started the shower, got back into bed. I stayed in as long as I could... but we have bills to pay, so off to work I went. Sad. :)This dish would be perfect for a windy, chilly day like today, because you'll need to hover over the stove stirring t
Read more: Fried , Shrimp , Risotto

Chicken, Mushroom and Goat Cheese Burritos
2008-03-19 21:33:00
I pulled this recipe out of a magazine and held on to it for a long time. Thinking about it later, I'm not sure why. I love burritos, yes. But burritos with mushrooms and spinach? What was I thinking?My older self must have known something my recent self didn't, because I could hug old me. These burritos, as weird as they are, are scrumptious. Filling and delicious and HEALTHY! How many burritos can claim that? And quick-to-make! I got home and 20ish minutes later, Dave and I were chowing down on burritos with spinach in them. Crazy!For whatever reason, I couldn't find green salsa at the store or they were out, but I didn't get it. We had lots of jars of salsa in the fridge already, so I dumped in some of a couple. Please feel free to use whatever salsa your heart desires. This is a perfec
Read more: Chicken , Mushroom , Cheese , Burritos

Kung Pao Tofu
2008-03-27 13:53:00
Nevermind. I take back everything I said. I no longer want to make friends with my neighbors. In fact, I have a bucket-full of strong words for my neighbors. I hope they ALL stub their toes during their middle-of-the-night bathroom breaks, that they accidentally use salt instead of sugar in their baked goods, and that they sip some soured milk. A pox on my neighbors.Why? Well, they had my car towed. I am sure they didn't all band together to do it, but SOMEONE did, and I'm chuffed about it. Tired and zoned out, I parked a spot to the left of my numbered spot. Rather than knock on my door or call me or have the leasing office call me, they called the (super-rude) towing company. I came out of my apartment to an empty spot and just stood there. (At least it happened at home - I frequently ha


Brown Rice and Goat Cheese Cakes
2008-03-25 16:56:00
You know you've been memorable when your husband lovingly refers to a dinner as those "cakes that looked like pressed cow turds." I countered with the fact that they didn't seem dark enough for that, so maybe sun-bleached ones. Sorry, moving on. :)When I get the cooties, all I can manage to eat is rice, so I make a lot of rice. Like, a lot. Usually brown, and since it takes so long to make, I tend to make way more than I need, because I def. don't want to mind a pot of rice for 50 minutes any more than I have to. Now, this has led to a herd of extra baggies of rice in my freezer. You'd think that when I get sick, I would just reach into the freezer for a bag, but I don't. I make more. You cannot argue with a sick person.This meal wasn't intended to use them up, because like I said, I pract
Read more: Brown , Cheese , Cakes

Taste & Create VII: Friends for Life Chocolate Cake
2008-03-25 01:46:00
I am in love with Ms. Omana Paul. She was Nags' neighbor growing up, and would bring her family this lovely cake during the holidays. Obviously, I need to make friends with my neighbors! My husband and I currently live in an apartment community that sees a lot of resident turn-over.... considering we've lived there for... wow... 5 years as of last week... we've watched many people come and go. Add to it that we're both shy and private... and you may understand how we know no one here. We did make friends with a lovely woman (Hi Gail!) and her sassy puppy (Woof Kayla!), but they moved away. No new friends or dogs have been met since.I don't know why I shared all of that with you, other than to think that if I made this cake for the people that lived in my building, that we could be friends.
Read more: Friends , Chocolate

Spicy Chickpea Soup
2008-03-28 12:42:00
I love the food blogging community. I love all the interesting food events that encourage me to cook outside my comfort zone. I love the sense of togetherness and belonging and I love that it gave me a reason to embrace chickpeas! ;)For this round of WTSiM, Jeanne chose pulses. Pulses? What are those? Pulses, or legumes, as you might guess, are beans (mostly dried) but the term also includes lentils, lupins, black-eyed peas, and chickpeas (among others!)For my entry, I chose the humble chickpea. I've been a fan of hummus for a long while, and I always like a spoonful of chickpeas in my salad, but I'd never really given chickpeas a chance in any other way. I figured that since we love beans and lentils, that it should follow that we'd adore chickpeas as well - and I was right!This came toge
Read more: Spicy

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