Last week's candied cranberries didn't go over as well as I'd hoped. My brother seemed to like them, but he's a fan of insanely tart flavors just like me. When we were little, we used to soak pieces of sliced white bread in red wine vinegar and eat them in from the TV, our lips turning white from the acidic burn. Other people might not have the same tolerance for zing as we do.
November 25, 2013
I heard about candied cranberries last week and I was like, are those just dried cranberries? So I looked them up and found out that they’re totally not. They’re gorgeous little round, sugar-coated cranberries that look like frosty Christmas ornaments. Below the crunchy sugar coating is a firm cranberry that pops in your mouth and unleashes a burst of tart juice. I image them at a party in a decorative bowl or champagne coupe on the cocktail table or side bar as a refreshingly tart accompaniment to cocktails or as an after dinner palate zinger.
November 18, 2013
When I’m craving bitter greens, I turn to broccoli rabe, one of my favorite vegetables. I think kalamata olives and broccoli rabe are such a great pairing. One of my go-to meals to eat on a weeknight is Orecchiette with Broccoli Rabe and Kalamata Olives. A little while back I made Kale Pesto which was a unique way to eat kale, so I did the same with my favorite bitter green.
November 12, 2013
This tomato salad is so good. I’m currently on the hunt for some green tomatoes so I can make more of it. I never knew that anything else could be done with green tomatoes besides frying them, but this is a crisp, refreshing way to use these underripe tomatoes in the fall, right after the warmth of summer has died off and the chill of winter is approaching, but it’s not quite cold enough for soups and stews.
November 4, 2013
I have a confession to make. I don’t really follow recipes accurately. I get so anxious to start cooking that I forget to set up my mis en place, meaning I don’t prep all the ingredients I need so that they’re within reach. This leads to overheated oil in the pan, oddly shaped vegetable pieces, burnt rice, undercooked onions, over-seasoned food and missing ingredients. I think my hastiness stems from my over-excitement at finally finding some time to cook the dish I’ve been thinking about all week. What you see here is my third attempt at Martha Stewart’s Turkey and White Bean Chili.
October 28, 2013
I can’t remember who told me about fried apple rings, but I made sure to file them away in the recipe queue in my brain. I figured that autumn would be a perfect time to bust them out and I happened to have a huge Northern Spy apple on my kitchen counter this weekend. Fried apple rings are like instant apple pie. Imagine hot apple pie filling inside of a warm donut, covered in melting powdered sugar. Have you passed out yet?
October 21, 2013
This salad was inspired by Chop’t Creative Salad Company’s Mexican Caesar salad. It’s very similar to the original, except I wasn’t sure how to make their dressing so I invented my own. For some reason, whenever I buy a jalapeno, I lose it. I bought a nice glossy jalapeno for this recipe, made the salad and ate it all before realizing that the jalapeno wasn’t in it. It wasn’t in the fridge either, or on the floor, or behind the chopping block or in the fruit bowl.
October 14, 2013
Sometimes you need some roughage. You all know that a salad shouldn’t be dressed until right before serving, but kale is a hearty, thick green that can be dressed in advance, tossed into a large airtight container or ziplock bag, tucked into a tote bag and brought to a picnic or potluck. The apples in this salad add a nice sweetness and the almonds bring the crunch.