The weekend is almost here! Sleep in and make something special for breakfast.
I’ve been on a hash kick ever since I started hashing leftover Thanksgiving stuffing. Heat oil, add chopped things (vegetables, bread, meat, leftovers of all kinds). Grill until browned and re-crisped. A fried or poached egg on top is optional, but highly recommended.
Here’s how I make a Fingerling Potato and Pepper Hash: Continue reading
The “Healthy Carrot Breakfast Bread” is one of the more popular recipes on my blog. I still make it regularly whenever I have carrots around, tweaking the recipe slightly depending on my on-hand ingredients.
This weekend I turned the bread into muffins for easy snacks to take to my dietetic internship rotation.
I changed the recipe just enough from the original to feel like I should re-post. Continue reading
I hope your holiday was delicious and special. My friend Natasha and I co-hosted and cooked most of the food together. Our friends brought extra sides (sweet potatoes, Brussels sprouts, green bean casserole), desserts (mascarpone tart with berries), and drinks (wine, beers, cider), all of which were amazing!
Kale salad with apples and walnuts
Extra-buttery mashed potatoes
Mashed sweet potatoes
Kale stuffing with dates
Brussels sprouts with bacon
Green bean casserole
Spatchcocked turkey with gravy
Cranberry sauce (homemade and jellied)
Upside-down cranberry cake
Pumpkin Pie with Pecan Praline Topping
Peanut Butter Pie
Mascarpone tart with berry sauce
Clockwise from left: stuffing a la Samin (and Charlie!), with dates instead of prunes and no sausage; spatchcocked and carved turkey from the Serious Eats recipe and video; cranberry sauce (can be made one week before TG) Continue reading
There was an abundance of buttermilk hanging out in my refrigerator this weekend (I used some to make pie crusts for Thanksgiving!), and I wanted to use it up. I thought about making buttermilk ice cream, but it sounded too cold. Scones or a quick bread sounded tasty, but I’ve been there, done that. Then I stumbled upon Heidi Swanson’s soda bread.
A bread that requires no yeast? Shoot, let’s give it a go. Continue reading
When it comes to food, I like to be in control. I like to be the one picking out groceries and I like to be the one cooking. But honestly, grocery shopping can be a pain sometimes.
Inspired by the discount offer of two free meals for first time users of Blue Apron (Blue Apron has also been sponsoring some of the podcasts I listen to lately), I decided to try out the services. With my discount offer, I paid about $40 for three meals intended to serve two people (regular price of about $60).
Blue Apron is a food delivery service that takes care of the grocery shopping, allowing customers to enjoy and focus on the cooking experience. After noting dietary preferences, Blue Apron ships three pre-shopped and pre-portioned meals on a week-by-week basis. The food gets carefully portioned and packaged and is shipped in a refrigerated box.
I wanted to keep an open mind, so I did not check off any dietary preferences to see what they would send me. The week before my delivery, Blue Apron sent me an email with the ingredients and recipes I would be receiving:
- Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream
- Greek-Style Braised Chicken Thighs with Fingerling Potatoes
- Caramelized Pork & Congee with Crispy Shallots & Black Garlic
Each meal is slated to take an average of 35 minutes to prepare. While no nutrition information is provided for individual recipes, Blue Apron notes that each meal contains between 500 and 700 calories per serving.
Below I discuss the meals I received and cooked, showing pictures and providing individual feedback for each recipe.
Pan-Seared Salmon with Arugula, Candy Stripe Beets & Horseradish Sour Cream
I cooked the fish on my first night Continue reading
Last weekend, my friend Michelle and I drove up (well, Michelle did all the driving while I snapped photos of fall leaves through the window) to Vermont to take a pie-making class with Joy the Baker. But, oh no, the fun did not stop there.
After the class ended, we continued on the road for another hour to Cabot, VT, where we spent the night at our friend’s farm, Hooker Mountain Farm. The farm specializes in pork, beef, chicken, maple products (maple soda!), and soon, whiskey and hard cider.
We arrived at the farm Continue reading