Daring Bakers Go Nuts
Julie | July 30, 2008
The July 2008 Daring Bakers challenge featured a filbert gateau with praline buttercream and a ganache glaze. It gave me a chance to play with caramel and piping.
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Fava Pasta for Sher
Julie | July 27, 2008
Fettuccine with a velvety fava bean sauce, garnished with salty feta and crisp bacon, in honor of fellow foodblogger Sher of What Did You Eat?
Not Beeten Down
Julie | July 23, 2008
A partially successful attempt to make beets palatable to us: they colored the homemade fettuccine and studded the sauce, along with sauteed beet greens and tangy goat cheese.
Can We Keep It, Honey?
Julie | July 17, 2008
Fresh salmon is roasted whole, then transformed into a host of leftovers: Fillets served with green onion sauce and lemon-scallion rice, salmon frittata with corn and peppers, and dilly salmon-potato hash with shiitake mushrooms.
Chicken and Wild Mushroom Pasta
Julie | July 14, 2008
Every time Jeremy comes with me to the farmer’s market, we go home with bags of wild mushrooms from a stand called Rainforest Mushrooms. Usually we get the variety pack, which includes small bags of oysters, shiitakes, and maitakes for $10. And every time I get them home, I scratch my head and try to [...]
Tzatziki Shrimp Skewers
Julie | July 12, 2008
These grilled shrimp skewers, served over spinach salad with feta and tzatziki dip, were bursting with flavor but in need of some tweaks in presentation.
Bacon and Egg Salad
Julie | July 9, 2008
French and American variations on sturdy green salads with bacon and eggs, each with a very different flavor profile.
Enchilado de Camerones
Julie | July 8, 2008
A take on a spicy Cuban shrimp dish highlighting tomato and bell pepper, nicely balanced by a pot of cooling coconut rice.
Halibut au Court Bouillion
Julie | July 7, 2008
Court bouillon, a French poaching liquid full of vegetables, flavors halibut for a light summer meal, then transforms into a slightly more hearty chowder the next night.
I Guarantee
Julie | July 1, 2008
An easy take on the classic red beans and rice, employing canned beans and kielbasa. Just spicy and brothy enough, this recipe stretches a few ingredients into a big pot of food that makes great leftovers.
