Recently I’ve been thinking a lot about and been inspired by peaches and cream. For the Fourth of July I made a fresh peach tart with a graham cracker crust and a light pastry cream. Next week I’ll be making a peach cake with vanilla ice cream for a family gathering, and for everyday i’ve been eating lightly sweetened Greek yogurt with fresh peaches. So good, especially since I’ve been waiting about 10 months for good peaches to come back.
To give my morning yogurt more substance and a little crunch I whipped up a batch of homemade granola last weekend. I followed a recipe posted recently by Stella Parks on Serious Eats that intrigued me. She uses buttermilk to soften the oats, then adds the sugar and allows it to dissolve. It seems counterintuitive to wet your oats just to dehydrate them again in the oven, but trust me the results are worth it. What you end up with is granola that is a lighter and crispier than you would normally get with an even coating of sweetness. I prefer my granola with only nuts, but feel free to add any dried fruit as the granola cools after baking. Read More
Summer is here and with it comes a bounty of produce. Although my zucchini plant is just at the blossoming stage now, I know that one day i’ll blink my eyes and suddenly i’ll have more squash than I know what to do with. So, before we get to that desperate stage when we have zucchini coming out our ears, I present to you this simple and delicious grilled zucchini crostini. Read More
If you were to open my pantry cupboards you’d find, like most people, different bags and boxes of pasta, various types of canned beans, and canisters full of bags with small amounts of assorted grains, dried legumes, and nuts bought from the bulk section at the grocery store. I just can’t resist the fact that I can buy as much or as little as I want. I’m like a kid in a candy store, filling bags with a little of this and a little of that, some old favorites, and some that I’m not sure I like yet, but I want to try out. The favorites usually get eaten first and the others left to languish, waiting for a spark of inspiration.
That’s how I ended up with a small bag of hazelnuts – just enough, I thought, for an early March salad of roasted beets and gorgonzola. Well, I got busy and forgot about the beets at the bottom of the fridge drawer and once I remembered I just didn’t feel like eating them. I did however feel like eating chocolate cupcakes, and so I did, topping them with the toasted and chopped hazelnuts that narrowly escaped their healthy fate. Read More
I have a thing for summer food. What do I mean by “a thing”? Well soups, stews, and roasts are great, but what I really want year round is to be able to eat something light, flavorful, and that hopefully was grilled outside. This summer salad hits all the marks. Read More
We all have those few food that we love to eat. The foods that, no matter the day, time, or place, if it’s there we’ll eat it. The foods that we fall silent while eating because we’re just enjoying the moment – no need for distraction by conversation. Corn on the cob is one of those foods for me. Read More
Roasted garlic oil is somewhat of a secret weapon in my refrigerator. You know when you read cookbooks written by restaurant chefs and all the recipes have like 3 sub recipes for different sauces? Well this is my sub recipe – the one that takes over an hour to prepare, but makes anything you put it on taste so much more complex. Even if it’s just spreading it on a piece of toast, this garlic confit elevates quick, everyday meals. Once you have it in your fridge you’ll suddenly find so many ways to use it. Read More
With asparagus in season, so flavorful and plentiful, I’ve been buying so much I’ve been forced to come up with new ways to use it all! I’m definitely not complaining though, as the necessity led to this brunch salad. Read More
Guys, I’m really excited about this cake. Why? For so many reasons! First off, it was ridiculously easy – so easy I can barely even remember making it the next day. Second, the taste is amazing. This cake is all sorts of quintessential spring dessert – there’s lemon and fresh berries, the mascarpone is rich, but the cake is light. Not to mention, it’s beautiful in it’s simplicity. Just like the daffodil that blooms next to a mud puddle, this cake has a natural beauty, but the bare cut edges of the cake bring you back to reality. And that’s another thing I love about it – I don’t believe in stuffy food. Nothing and nobody should be perfect all the time, or even try to be. I prefer life to be a little rough around the edges – it’s better that way. Read More
I was recently perusing the online menus of restaurants near my work, trying to quiet my hunger, when something jumped out at me – “best ever slow-cooked grilled cheese”. Ummm, what? What in the world is a slow cooked grilled cheese, how does it differ from how I normally make grilled cheese, and why had nobody ever told me about this? Read More
These sambal chicken skewers are somewhat of a triple threat – spicy, sweet, and satisfying. Yeah, I know I’m corny, but it’s true! These skewers were originally published in Bon Appétit in 2013 and they’ve become a favorite of tons of people for good reason! The marinade is salty, spicy, sweet, and complex, and better yet it takes less than 10 minutes to put together. That’s what I love about cooking asian cuisines – many of them rely on condiments that are often fermented or a mix of many different ingredients so that you can get deep, layered flavors with nearly instant gratification. Read More