freezer magic
beet gnocchi
Yes there are hearts on the towel and yes: the beets are red and okay… I made this for Valentine’s day. But I make it other days too—and so can you. It is simple to make, easy to freeze and maybe a smidgen healthier than their potato-only cousin.
I recently hosted a cooking class based on 3 kinds of gnocchi and a trio of Italian desserts. We made sweet potato … [more]
mushroom lasagna
I make this dish quite frequently. In fact, I am learning that with certain dishes (lasagna, enchiladas, risotto… [more]
) it is about understanding the method-behind-the-madness that makes me adore the dish. If I wrap my mind around the specific cooking method and components of a dish—it serves as a starting point for all sorts of adjustments and substitutions. If you love seasonal cooking, this is a great waydo your meatballs fall apart? (recipe: turkey & sausage meatballs)
They fall apart because you don’t beat them. I am not kidding. When you make sausage or meatballs—even meatloaf—you want to develop the myosin in the meat. It doesn’t take much ‘beating,’ but just a few minutes of stirring-with-intention will make a big difference in the texture of your ground meat. As the meat develops, it gets a little sticky. Then they hold their form and tend not to fall… [more]
ice cube trays: use #24
Butter, cayenne, rosemary, brown sugar. This is the combo that defines ‘use #24′ for ice cube trays. In my mind anyway. I haven’t listed, in order, the first 23 or the following 26. But if I were to make a list, this little combined foursome would be on it.
I am in heaven every time I find a new use for ice cube trays—and increase my freezer smarts. I think… [more]
Mario’s meatloaf
And his meatloaf made my day. Actually not just any day; his meatloaf made our Easter. Since we were having guests for dinner, I made stuffed meatloaf in advance of Easter and tucked it away in my freezer. And THAT made me even happier. I am slowly,
I made pop-tarts today!
“I made pop-tarts today.” That wasn’t a sentence I thought I would say. I made pop-tarts from scratch!
The crust was super easy to make, the longest stretch of ‘work’ was the rolling, measuring and cutting into proper rectangles. But then, the filling was super easy: I just used nutella, jam and a quick cinnamon blend. SO worth the time.
And then, the ultimate test: the freezer. I froze a… [more]
gorgonzola ravioli
It makes me so happy that Erika and I… [more]
(aka Gina and Gina) made ravioli. Pasta has been on my list of ‘things to make’ since I landed in Italy 9 months ago. I even bought a very cool ravioli tray in December (it is a tray where you lay the pasta sheet on top, place filling in ‘dips’ in the mold, lay on the top pasta sheet and rollHow to make Chicken Stock
I did say I preferred to use the whole bird. And I am beginning to appreciate the value of homemade chicken stock. In culinary school, DAY 1 of class it is all about making stock. The Chef goes on about the importance of stock: it is the base for every sauce. And why do people keep going back to restaurants? What really is the difference between a top-notch restaurant and… [more]
secret lasagna recipe
It is sooooooooo good. And in all my years of blogging, I have kept this recipe secret. Because it IS so good, and some part of me buys into the idea of cooks keeping secrets. But since you may not be visiting my door step soon, I figure I better share this recipe—because it is important that you have a chance to enjoy it.
The irony is, of course, that… [more]
a good rub.
We all love a good rub: especially in the form of a nice comment or a compliment.
But this isn’t about verbal love: it is about well-rubbed steak. Ideally, a steak that beckons gratuitous verbal rubs after it travels from fork to palate.
Latin Spice Rub… [more]
1 T packed dark brown sugar
1 1/2 tsp kosher salt
1 1/2 tsp coarse pepper
1 1/2 tsp ground ginger
1 1/2 tsp
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