I really enjoy visiting farmers’ markets for the pretty visuals of fresh greens, fruits, and veggies arranged neatly on display. If an item looks particularly enticing, I might be swayed to buy it, even if I didn’t come to the market with it in mind.
That’s what happened the first time I bought leeks. I‘m not sure how often I had leeks in the past, if ever. I don’t think my mom cooked with them very often, so I was going out on a limb when I bought them, because I didn’t have an idea of what I could make with them. But, they looked so pretty, I couldn’t resist. Continue reading
This dish I made on a whim, since we had some pizza dough defrosting in the fridge from a big batch I had made a while back. We had recently had some pizza with the first batch of dough, and I didn’t want to make the same thing twice in one week. Continue reading
Learning to make a whole roast chicken is an experience every (meat-eating) home cook should have. It’s really quite easy, but a very impressive addition to your repertoire of skills and foods, not to mention delicious and such a typical home-cooked “comfort” food.
My first formal introduction to sushi was actually through my job. For one-on-one meetings my boss would often take us to a Japanese restaurant near the office. I would have never gone there on my own, but, being there with him, I felt it rude not to try. As you can tell from my Foodie description, I enjoyed mostly traditional america foods prior to starting this blog. I began to real enjoy the basic, fish-free sushi, and eventually the traditional raw fish. At these meetings, I was always glad my boss covered the bill, because good sushi can be expensive! Since my tastes have evolved over the past few months, I soon had the idea to make my own. I figured we’d be saving money on the meal, and we might enjoy the experience. I enlisted the help of rlk, and together we set out making our own sushi.
When I was younger, my Mom would take us apple picking every fall. We always went to the same farm in “upstate” New York (sidenote, my family called any place across the border in NY “upstate” even if it wasn’t very far north) and so it was a yearly tradition. Another tradition was my Mom’s homemade apple pie that she would make as soon as we got home with our pickings. My Mom’s style of apple pie consisted of a very thick bottom crust, loaded with apples, and a top crust. My favorite part was the bottom crust, because the top of it would get nice and juicy from the apples but since it was so thick, the bottom of the crust would not get soggy, so it was a nice contrast of textures. Continue reading
This recipe has been on my “to make” list for quite some time, because I love trying to make my own homemade versions of foods that usually come in a package. Its such a great experience and an accomplished feeling to make a food that is usually bought pre-made. I found a great cookbook, Mad Hungry: Feeding Men and Boys, at the library. It’s written by Lucinda Scala Quinn, Executive Food Director for Martha Stewart Living, and includes recipes she’s created and made for her three sons. I give her a lot of credit, feeding three boys! Sometimes I’ve got my hands full just feeding L. Smith; he can eat so much! Anyway, when I saw this book I knew it was right up my alley and would have some great ideas for me to make to help keep L. Smith full. After trying a couple of recipes, I scanned a copy of the ones I wanted to keep, before returning the book. This recipe was one of them.
I love bread. That being said, challah is one of my favorite kinds. It is sweet but not overly so, soft and chewy, and great for snacking. So when I saw a local, hands-on challah-making class, I jumped at the chance to take it. What could be better? I’d learn how to make challah, AND get to take my own hand-made loaf home! The class was great—it was offered by a local Jewish education center and taught by a lovely woman who’s made countless challah in her lifetime. Continue reading
I was really looking forward to making my first-ever Thanksgiving dishes this year. L. Smith and I celebrated Thanksgiving with his mom, so we decided to make a few dishes together and bring them down to help her with hosting dinner. Continue reading
I discovered bread pudding in college. My school’s dining halls produced it by the tub-full for dessert a few times a week, and once I’d tried it, I couldn’t resist! I mean, it’s bread (which I’ve already shared that I love) with milk, baked to creamy perfection. What a great idea! Continue reading
I’m really excited to share this first food, because it’s the first recipe I’ve ever created on my own! Last year, I made quite a few muffin recipes– from zucchini to apple, whole wheat to regular flour. After a few batches, I started to notice that most muffin recipes were very similar, with just a few variations here and there in the mix-ins and the types of flours used. So, I sat down and wrote out my own recipe for whole wheat muffins with my choice of fruit (apple, banana, strawberry, etc.) or veggie (zucchini, carrot, sweet potato, etc.) mix-in. This recipe has worked for me, but I’m sure you can get various results… Continue reading