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| from Flickr - by CubaGallery |
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| from Flickr - by Horn & Ram |
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Wednesday, July 20, 2011
Running on Empty
It's been a long week so far, and it's only Wednesday night! After a phenomenal birthday dinner for my dad last night (at Troquet), and some sushi for dinner tonight (Blue Fiji), I realized that this weekend will definitely see us going grocery shopping. I've got some potatoes for gnocchi on Friday night, and there's some beets and radishes left over from the crop share that I received, but all in all, the refrigerator is looking a bit bare.
A friend of mine passed along a few cookbooks that she was getting rid of as part of a move, and there are also a few books that I haven't used in awhile. I've also cut a bunch of recipes out of magazines recently, so I have a lot to choose from for the next menu. However, I didn't want to leave all my readers out of the loop!
Do you have a ton of something growing in your garden...and you don't know what to do with it? Do you have a recipe that you've been dying to try, but are a bit intimidated by the instructions? What about a cuisine that you've never tried before...feel like something new? Let me know - comment on this post and give me suggestions for the next menu! I haven't gotten many requests as of yet, but as you've seen, I really do try to accomodate them when I get them...so get in touch! I really enjoy helping you guys learn more about flavors and ingredients that you are unfamiliar with, and in that process, I'm learning something new everyday as well! So, let's learn together! Comment now!
Monday, May 30, 2011
A Busy Weekend
This was a busy holiday weekend! I didn't get to the grocery story like I said I was going to, but I did get a new current menu uploaded to the site, and I have a list in place! I finished up a lot of the leftovers from the shower...it was the last days for those things, so I enjoyed a lot of gazpacho on this lovely, hot weekend in the Boston area.
I spent a lot of time outside this weekend, and not a lot of time in the kitchen, so I don't have much to report. However, I went out for a few good meals...and dining al fresco is now IN SEASON! Good company, good food, and an outdoor patio are my definition of a good time! Tomorrow, it's back to work, and back to the everyday grind. My laundry hamper is calling my name and I will get to the grocery store, I promise! Stay tuned for a whole new list of recipes, with a strong focus on crisp veggies, fresh herbs, and spring inflections.
Gone are the turnips, parsnips and celery root...and good day to the spring ramps, crispy cucumbers, fresh mixed greens...and some fried clams thrown in for good measure...because it's not Boston in the summer time without some fried clams!
P.S. I think the Farmer's Market by my office has started up again! I will report back after tomorrow - I can't wait to see what they have to offer!
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| from Flickr - by Dorian Susan |
I spent a lot of time outside this weekend, and not a lot of time in the kitchen, so I don't have much to report. However, I went out for a few good meals...and dining al fresco is now IN SEASON! Good company, good food, and an outdoor patio are my definition of a good time! Tomorrow, it's back to work, and back to the everyday grind. My laundry hamper is calling my name and I will get to the grocery store, I promise! Stay tuned for a whole new list of recipes, with a strong focus on crisp veggies, fresh herbs, and spring inflections.
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| from Flickr - by Wild Wend |
Gone are the turnips, parsnips and celery root...and good day to the spring ramps, crispy cucumbers, fresh mixed greens...and some fried clams thrown in for good measure...because it's not Boston in the summer time without some fried clams!
P.S. I think the Farmer's Market by my office has started up again! I will report back after tomorrow - I can't wait to see what they have to offer!
Monday, May 2, 2011
Sharing is Caring!
When I get a new cookbook, I love to tell my friends, co-workers, family...well, everyone I know, about the wonderful recipes found within! And I'm definitely one to share my recipes! Very often, I will trek into my office with an extra bag holding an over-sized, hardcover cookbook that I just had to share with my co-workers.
Recipe exchanges are a great way to try new things, make new friends, and expand your culinary horizons. Start conversations at the coffee maker or the water cooler, and tell people about that last great recipe you tried. It's a guaranteed icebreaker!
Another fun way to learn about new recipes is to trade your cookbooks. There is a site, called Swap.com, where you can trade your books and other media for new-to-you items. All you pay is the shipping, and you can even print the shipping label from the site. Make a list of items you have, and then make a list of items you want...as fair trades become available, you'll receive emails about those trades. It's a great way to get a new cookbook when you are done with an old one. I have my favorites that I will never get rid of, but sometimes I find myself tiring of a certain book, and then I'll trade it for another one!
Spread the love, share the wealth and exchange your recipes with friends, co-workers and family. It's a great way to make new friends, bond on another level with old friends and family, and expand your culinary knowledge exponentially.
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| from Flickr - not quite vintage |
Recipe exchanges are a great way to try new things, make new friends, and expand your culinary horizons. Start conversations at the coffee maker or the water cooler, and tell people about that last great recipe you tried. It's a guaranteed icebreaker!
Another fun way to learn about new recipes is to trade your cookbooks. There is a site, called Swap.com, where you can trade your books and other media for new-to-you items. All you pay is the shipping, and you can even print the shipping label from the site. Make a list of items you have, and then make a list of items you want...as fair trades become available, you'll receive emails about those trades. It's a great way to get a new cookbook when you are done with an old one. I have my favorites that I will never get rid of, but sometimes I find myself tiring of a certain book, and then I'll trade it for another one!
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| from Flickr - by passepart0ut |
Spread the love, share the wealth and exchange your recipes with friends, co-workers and family. It's a great way to make new friends, bond on another level with old friends and family, and expand your culinary knowledge exponentially.
Friday, January 28, 2011
New Toys!
Happy Friday, everyone! I hope you all had a wonderful meal somewhere terrific this evening!
Yesterday, I got a special delivery! I had some Williams Sonoma gift cards that I used last weekend to buy myself a new toy for the kitchen, and I'm VERY excited to use it! What did I buy, you ask!? Well, I think I've mentioned that I much prefer fresh pasta to dried, and that on most occasions, I make my own. I do this with attachments for my KitchenAid Stand Mixer. Currently, I own a pasta roller, as well as a cutter for both fettuccine, as well as spaghetti. In addition to the rollers, I also have an attachment that works with the meat grinder to make some of the shaped pasta, but it's not ideal for my needs. So I purchased....drum roll please...
A PASTA PRESS!
This attachment, for the KitchenAid Stand Mixer, presses the pasta dough through specially shaped discs to make Spaghetti, Bucatini, Rigatoni, Fusilli, and both large and small Macaroni. Who's excited!?!? I AM!! I've been waiting to buy this accessory for a long time now, so I'm ecstatic that's it's here! I plan on making some of these shaped pastas now, instead of purchasing them. The more things I make from scratch, the fresher we keep our diet, and that's something I stand 100% behind. I also have plans for a bread maker in the near future, which is a very exciting prospect for me!
Fresh pasta is a process for sure, I won't deny it, but it is worth every second. Once the dough is made, rolled out and cut, it takes about 3 minutes in the boiling water, and it is just so soft and succulent. It absorbs sauces and flavors much better than dried pasta, since it's more of a doughy consistency, and really accentuates those flavors. You can even take a weekend and make a bunch of pasta, and refrigerate it or freeze it for the future. I challenge each and every one of you to a taste test between fresh pasta and dried pasta. If you try it, and prefer the boxed variety, I'll eat my socks! :)
Stay tuned for some delicious fresh pasta recipes!
Yesterday, I got a special delivery! I had some Williams Sonoma gift cards that I used last weekend to buy myself a new toy for the kitchen, and I'm VERY excited to use it! What did I buy, you ask!? Well, I think I've mentioned that I much prefer fresh pasta to dried, and that on most occasions, I make my own. I do this with attachments for my KitchenAid Stand Mixer. Currently, I own a pasta roller, as well as a cutter for both fettuccine, as well as spaghetti. In addition to the rollers, I also have an attachment that works with the meat grinder to make some of the shaped pasta, but it's not ideal for my needs. So I purchased....drum roll please...
A PASTA PRESS!
This attachment, for the KitchenAid Stand Mixer, presses the pasta dough through specially shaped discs to make Spaghetti, Bucatini, Rigatoni, Fusilli, and both large and small Macaroni. Who's excited!?!? I AM!! I've been waiting to buy this accessory for a long time now, so I'm ecstatic that's it's here! I plan on making some of these shaped pastas now, instead of purchasing them. The more things I make from scratch, the fresher we keep our diet, and that's something I stand 100% behind. I also have plans for a bread maker in the near future, which is a very exciting prospect for me!
Fresh pasta is a process for sure, I won't deny it, but it is worth every second. Once the dough is made, rolled out and cut, it takes about 3 minutes in the boiling water, and it is just so soft and succulent. It absorbs sauces and flavors much better than dried pasta, since it's more of a doughy consistency, and really accentuates those flavors. You can even take a weekend and make a bunch of pasta, and refrigerate it or freeze it for the future. I challenge each and every one of you to a taste test between fresh pasta and dried pasta. If you try it, and prefer the boxed variety, I'll eat my socks! :)
Stay tuned for some delicious fresh pasta recipes!
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