Tuesday, November 30, 2010
One of our favorite things to do on weekend mornings is make breakfast and hang out in our jams. When the weather is cold and during the holidays (especially once the tree goes up), it's all the more fun and cozy. So, I thought I would share some links to all my breakfast posts from the past to inspire you to cook a breakfast with friends or family this holiday season.
Toasted Oats with Strawberries & Milk
Prosciutto, Cheese & Fig Biscuits
Pancakes or Waffles with Sears Famous Pancake Mix
Scrambled Egg Toast
Baked French Toast
Individual Baked Eggs (oeufs plats variation)
Spinach & Cheese Strata
Orange Ricotta Pancakes
Urth Cafe Oatmeal
Lynne's Joe's Special
Saveur's Breakfast Issue
What's for breakfast at your house? Frittatas? Quiche? Breakfast burritos? Any favorite recipes to share?
My husband and I were cooking a new dish for Thanksgiving and needed four heads of minced garlic. Now I'm one of those people who likes to mince garlic but I draw the line at one head, let alone four. We were busy prepping for the holiday so I needed a fast solution. My aunt's method came in handy.
Monday, November 29, 2010
I'm always trying to figure out new meals for my bambinos and more importantly, trying to figure out new recipes where I can sneak veggies into their tummies. Yesterday I thought I'd whip up a little pasta with broccoli. I did a twist on a carbonara, substituting broccoli for the pork. They both gobbled it up, and my friend and I just polished off the rest. Perfect kid pasta that mommy can enjoy too!
1-2 heads broccoli, cut into large florets
1-2 T butter
1 T olive oil
3 T shallot, minced
2 T garlic, minced
freshly ground pepper
1 egg yolk
1/4 cup heavy whipping cream
zest from one whole lemon
1 cup freshly grated Parmesan, plus more for sprinkling on top
1/2 package penne noodles
Bring a large pot of water to a boil for noodles. Season with salt and add broccoli florets. Cook for 2 minutes and remove with a strainer. Leave boiling water for noodles. Set broccoli aside to cool. Heat butter and olive oil in a large saute pan over medium heat. Add the shallots and saute for a few minutes. Add garlic and saute until cooked, being careful not to burn. Chop broccoli finely and add to the saute pan. Season with a touch of pepper and add more butter if you like (I like). Turn off heat. Add a bit more salt to the boiling water and add penne noodles. In a bowl, mix egg yolk, cream, lemon zest, and parmesan. Once noodles are cooked al dente, reserve a bit of the water, then strain and add noodles to saute pan. Quickly pour in the egg/cream mixture and stir. The heat from the noodles will cook the egg. You want a light creamy sauce and want to avoid anything gooey. Add a little pasta water as needed. Season with pepper and salt if needed. Spoon into bowls and top with a bit more parmesan.
Saturday, November 27, 2010
Friday, November 26, 2010
My friend Marly made an amazing golden beet salad the other night. She didn't follow a recipe so the measurements are a rough guess. Do the dressing more by taste. Delicious.
Roasted Golden Beet Salad
1 bunch golden beets
1/4 olive oil
2 T apple cider vinegar
1 t honey
salt and pepper
Green onion, thinly sliced (green parts only)
Parmesan, shaved into thin pieces
Turn oven to 350. Wrap beets individually in foil. If they are big, cut them in half first. Put on a baking sheet and bake for 25 minutes. Turn beets over and cook for another 25 minutes. Remove and open foil packets. Allow to cool, then peel off the skin. Cut up beets and set aside.
Combine olive oil, apple cider vinegar, honey, salt and pepper in a jar and shake vigorously to combine. Toss beets with dressing and sprinkle with green onion and freshly shaved parmesan.
Monday, November 22, 2010
Sunday, November 21, 2010
Friday, November 19, 2010
Wednesday, November 17, 2010
At the book tour event for Amanda Hesser's new cookbook, The Essential New York Times Cookbook, they served an assortment of delicious recipes from the cookbook. I went crazy for the Corncakes With Caviar. They were so good. For the event they prepared them in large bite-sized pieces which made the perfect appetizer. I might have to try these for my next dinner party.
Tuesday, November 16, 2010
1 T fresh chopped parsley
Monday, November 15, 2010
Last night my friend Marly and I made the MOST delicious new chicken dish courtesy of Food 52. The dish was Chicken with Creamy Dijon Mustard Sauce and it is a keeper. It's good enough to serve for a dinner party in my opinion. I should add that part of what made the dinner so good (for me) was serving it with white rice topped with more of the creamy Dijon mustard sauce. You know I'm a sucker for white rice with sauce.
Marly brought over a delicious salad from our fave cook Ina: Roasted Butternut Squash Salad with Warm Cider Vinaigrette. The salad was fantastic. Even my husband, who doesn't love butternut squash, gobbled it up.
All in all, it was a perfect Sunday supper for a cold fall night. Give these recipes a try. I promise they won't disappoint.
For the chicken: We followed the recipe to the tee except one itty bitty change because it's habit for me... I rinsed the chicken, patted it dry, and seasoned with salt and pepper at that time (versus doing salt and pepper later in the sauce).
Sunday, November 14, 2010
I learned how to make this Vegetable Tian in the Olaiya Land cooking class I took this summer. I made it regularly for weeks while the summer squash, eggplant and tomatoes where in abundance at the farmers market. I wish I got my act together to post the recipe then, while the ingredients were at their best, but better late than never. This is a perfect summer side dish. Tuck it away for next year. You won't be sorry.
It's also quite beautiful. I prepped the leeks in my Le Creuset braiser and then just finished it off in the same pan. If serving for guests, I would transfer the leeks to a prettier baking dish (white preferably) and bake in there before serving.
I can't wait for the new Din Tai Fung Dumpling House to open in Bellevue's Lincoln Square. How lucky are we, Seattle, to get the second one in the US. Kind of shocking really. Let us rejoice, and more importantly, let us pray these little xiao long bao live up to all the hype.
We think cooking is really important — especially now. Over the past decade, many studies and books have shown that children from families who eat together do better in school, that eating "whole" foods is healthier, that eating sustainably will save the environment. But no one has pointed out that the only way to achieve all this in a comprehensive, lasting way is for people to cook.
If you cook, your family will eat dinner together.
If you cook, you will naturally have a more sustainable household.
If you cook, you'll set a lifelong example for your children.
If you cook, you'll understand what goes into food and will eat more healthily.
If you cook, you'll make your home an important place in your life.
If you cook, you'll make others happy.
If you cook, people will remember you.