January 3, 2013
It’s one of those tips that it seems everyone knows, until you hear from that one person who doesn’t. And to them it’s mind-blowing, earth-shattering… okay, maybe not. But it’s super-neat and cool! Or, maybe just really handy.
So with that in mind, I share the flavor-enhancer-in-an-ice-cube-tray trick. When you have bits of liquid or semi-liquid things left over (or if you just want to perfectly portion a huge batch of something), pour into an ice cube tray and freeze. Each cube usually yields 1 to 2 tablespoons of whatever. You could do this with stocks for those recipes that call for 1 tablespoon here or there, leftover wine, citrus juices, or, as I’ve done here, my pesto. These are perfect for a serving of pasta or tossing into a baked egg. (more…)
November 11, 2012
Every year when November rolls around, I start to think about what the Thanksgiving menu will look like. With so many options, though, I rarely nail down what the theme will be until a week or two ahead of time. Every year it takes one little thing to propel me direction, and last year it was the cookbook Vegetables from an Italian Garden. While I had picked up the book earlier that summer, it was the picture of baked carrots that had me fully entranced with the idea of an Italian Thanksgiving menu. But what did that even mean? Pasta and meatballs? Of course not. Instead, I decided to take inspiration from the simplicity of Italian cuisine – the best ingredients, fresh because they’re local, simply put together. (more…)
October 24, 2012
Actually, a couple of years in the making. Two years ago, while peeling a bunch of apples for this meal, I decided I certainly couldn’t waste all of the peel. I happened to have a full bottle of Stoli vodka, so I decided to drop the peels into an empty bottle, cover them with vodka, and let it sit for a couple of months.
A couple of months came and went (more…)
July 7, 2012
Let’s just preface this post by saying I’ve always hated pickles. Not just disliked, but hated in that “oh my god I’m so grossed out by this thing” way that you can hate a food. In high school someone taunted me by waving a pickle in my direction (of the food variety, let’s not let our minds end up in that track!). I immediately, without hesitation, slugged her as hard as I could. Hmmm, anger issues much?
Anyhow, fast forward to the present-day, calm-cool-semi-collected Courtney, who last year in her CSA received a pound of pickling cucumbers. Not one to throw away good food, I decided I would attempt to pickle the things, and at the least I could push them off on my husband and friends. I dug in, searching my favorite sites for pickle recipes, hoping to come across something that didn’t include dill. After all, if I’m going to spend the time in the kitchen, I would like to at least try the thing I make. Not being a fan of dill or pickles, I can’t imagine bringing such a thing near my tongue.
Then I stumbled upon it – the Sriracha pickle! Sriracha = something I love. Pickle = something I hate. (more…)
September 7, 2011
This recipe is one of the gems I discovered this summer in Tennessee. We grilled out at my dad’s one evening (very different from barbecuing in the South), and on the menu was chicken wings. I have to say, I was a skeptic that these were as wonderful as my dad and his wife touted, but they definitely delivered on flavor. Plus, the recipe is pretty darn easy to pull together, and once you’ve made the marinade, you’ve got enough for more than a couple of batches of chicken wings. (more…)