Archive for June, 2008

summer beet and zucchini salad

June 27, 2008

recipe coming soon!

here’s the simplified version:

plus

How I make whole wheat bread

June 23, 2008

Yes folks, that’s exactly how I do it at home.

And the winner is…

June 20, 2008

This post of course refers to my contest from a couple of weeks ago: Blueberries on The Ceiling.  I asked you all to tell the stories of your most hilarious kitchen mishaps, and you delivered!  It was really hard to pick just one winner, so I didn’t!  I picked two.  

Hold your breath… the winners are ………………………………………………………………………………..

Jackie from Always a Northerner and Ronica from Tales of a Kansas Girl!!

Both of these stories were amazing.  Jackie wrote about a little bit of a misundersanding involving garlic that (I like to think) may have been the experience that sparked her relationship with the man who is now her fiance.  Ronica also wrote about a misunderstanding… in which she accidentaly used 3/4 of a CUP of baking soda in a cookie recipe!! (disclaimer: she was just a kid!)

So… I’ll be sending both of you a copy of one of my favorite food related books: Heat: An Amateur’s Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany (whew!)  by Bill Buford.

Congratulations!

 

And here’s the roundup:

From Adventures in Shaw: Lessons Learned While Making an Opera Cake

From Jackie at Always a Northerner: The Great Garlic Disaster

From Deeba at Passionate about Baking: Floating Macarons

From Britni at Playful Professional: Cringe-Worthy Crockpot Creation

From Ronica at Tales of a Kansas Girl: Want to Borrow My Cookie Recipe?

From Maninas at Food Matters: How to Grill a Food Processor

From Kelly at City Mouse-Country Mouse: Thanksgiving Gone Wrong

From Cathy at Aficionado: Canape Function Gone Wrong

From Smita at Smita Serves You Right: Cooking Light-er

 

Thanks to everyone who particpated!

Fresh and Simple

June 6, 2008

A few days ago I was perusing the archives of one of my favorite blogs, Smitten Kitchen.  I’ll just admit right now that I was at work, and yes, I was procrastinating, and yes, Deb has about a million recipes on her site so I may or may not have been clicking around for oh, I don’t know, the better part of an hour.  Shhhh!!  Now I think at least a few of you will know what I mean when I say that all that clicking around and staring at vibrant photos and thinking about recipes and thinking about how to tweak recipes and trying to remember what’s already in the fridge so that you won’t buy doubles next time you go to the store AND narrowing down the choices for what you might want to make next…(whew!)… well, it can make a girl’s head spin.  (Yes I know that was a run-on sentence, but work with me here, it’s a device, ok?)

So.  I took a step back from the computer, blinked a few times, and clicked one last time, promising myself that I’d make whatever recipe came up so that I could just get on with it and go back to work.  What showed up on my screen was this: Deb’s mother-in-law’s Russian Brown Bread.  As much as I wanted to make that, I needed more of a lunchy type of meal.  Luckily, Deb had included a link to her NPR feature on zakuski, or Russian hors d’oeuvres.  I made the Georgian Kidney Bean salad at the bottom of the page and loved it so much that I made a variation of it for lunch today.

Summer Pasta Salad with Kidney Beans and Cilantro
Makes about 4 cups

1 garlic clove, minced
1 to 2 tablespoons minced fresh cilantro
1/2 to 1 whole jalapeno pepper, minced*
1/2 red onion, finely diced
1 tomato, diced*
3 tablespoons white or cider vinegar
1 tablespoon extra virgin olive oil

4 oz whole wheat pasta, cooked al dente
1 15-ounce can kidney beans, drained and rinsed
Salt and pepper to taste

Put a pot of salted water on to boil (a very large pinch of salt should do the trick). While the water is boiling, mince the garlic, cilantro, and jalapeno, and place in a large bowl. Dice the onion and add it to the bowl, too. Add the olive oil and vinegar and whisk all ingredients together.

Once the water has come to a rapid boil, cook the pasta according to package directions until al dente. (If you bite off half a piece of the pasta, there should be no trace of white on the interior, but the pasta should not be mushy either). Drain the pasta and add to the bowl with the other ingredients.

Toss the salad together and, if you’d like, let the salad sit for a little while at room temperature or in the fridge. This will give the flavors time to meld and will also cause the onions to soften and mellow a bit. When ready, serve at room temperature.

 *I didn’t have a jalapeno OR a tomato on hand the time I made the recipe for these pictures, but you should definitely include them when you make it!

eye candy

June 4, 2008

fudgy

 

cooling

 

diced


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