Fried Whole Snapper with Corn Mélange
Julie | September 1, 2011
A light meal of fried whole snapper, perched atop a bed of shiitake mushrooms, local summery vegetables (several homegrown!), and rich broth flavored with saffron and ginger.
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Rhubarb-Beet Pot Roast
Julie | August 29, 2011
A homey pot roast with an unusual flavor base of rhubarb, ginger, honey, and beets!
How the Grinch Stollen Christmas
Julie | December 24, 2010
The December 2010 Daring Bakers challenge was stollen, a traditional German Christmas bread. Mine contained dried cherries, pistachios, and candied ginger, and was shaped into two different varieties of wreaths.
Thanksgiving Recap 2010
Julie | November 27, 2010
A recap of our Thanksgiving dinner from top to tail: turkey with prosciutto-hazelnut butter and all the fixings.
Outlandish
Julie | October 4, 2010
Our neighbor Marcia was kind enough to gift me with some Asian pears from her tree. These unusual autumn fruits taste like pears but maintain a crunch more like an apple, and while they ripened up a bit, I have been trying to decide the best ways to showcase them. I’m saving a few to [...]
Squirreling Away for Winter
Julie | September 5, 2010
The final week of the Preserve the Bounty challenge, focusing on dried foods such as corn, herbs, and zucchini. Also included is an overall list of the fruits of my labor this summer.
Eggplant Encounters
Julie | August 29, 2010
Garlicky baby eggplants steamed and stir-fried with intense Chinese flavors for a meal that increased my confidence in my ability to eat eggplant.
Roasted Apple Muffins with Buckwheat Caps
Julie | June 25, 2010
My spiced apple muffins, made with roasted Fuji applesauce and a buckwheat crumb topping, are tender, flavorful, and not too sweet.
Work in Progress
Julie | May 19, 2010
A series of recipes experimenting with Thai-style curries, from your basic yellow chicken curry, to potato-crusted salmon with curry-carrot sauce, to cod in a lemongrass-coconut broth.
B’stilla-dillo
Julie | March 12, 2010
I didn’t expect to enjoy this unlikely mixture of ground beef, Moroccan spices, dates, capers, and almonds, but it was the perfect balance of salty, savory, sweet, and crunchy. I paired it with couscous and threw in some Moroccan flatbread for good measure.
