Strawberry-Coconut Pucks
A disappointing attempt at strawberry-coconut muffins, through no fault of the jammy roasted berries.
Monthly Archives: June 2010
Beco Carrier Giveaway at Spain in Iowa!
All you baby-wearing mamas, head over to A Little Bit of Spain in Iowa, because Diana is having a Beco Baby Carrier giveaway. I’ve wanted one of these versatile carriers since before Nolan was born,…
Leaving the House of Orange
A democratic, if not Protestant, quinoa pilaf incorporates purple carrots, turnip, leftover chicken, and fresh arugula, with a garnish of crispy kale chips.
Second Fiddle
A tasty, quick chicken fricassee takes a back seat to a raw kale salad with white bean Caesar dressing and croutons made from fried bread dough.
Chocolate Pavlovas with Mascarpone Mousse
The June 2010 Daring Bakers challenge featured chocolate pavlovas or meringues topped with chocolate mascarpone mousse and a creme anglaise drizzle.
Finocchio Alfredo
Homemade fettuccine alfredo with a sneaky twist: strands of fennel woven into the noodles for a dish that even the fennel-averse could appreciate.
Roasted Apple Muffins with Buckwheat Caps
My spiced apple muffins, made with roasted Fuji applesauce and a buckwheat crumb topping, are tender, flavorful, and not too sweet.
Hot Pockets
Leftover roasted chicken is mixed with Latino spices and an offbeat combination of dates and capers in a satisfying filling for flaky baked empanadas.
In the Words of Murray…
"There's cheese inside... don't tell anybody!" Stuffed corn tortillas called pupusas, a sort of built-in quesadilla, accompany a butterflied chicken roasted with an infusion of Mexican flavors.
Fennel Patties
Wild salmon is served with a thyme beurre blanc and some delicious little patties made from fennel fronds, of all things.
Better Than a Restaurant?
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Mess o’ Greens Revisited
A nutty quinoa-rosemary tart crust encloses a colorful, piquant filling of turnip greens. I paired this elegant vegetarian pastry with tangy-sweet barbecue pork, made with homemade sauce and redeemed from a disappointing grilled recipe.
Clandestine
A quick summer pasta dish that can be served hot, cold or room temperature, tossed with peas, zucchini shreds, and a homemade pesto of fennel fronds and mint. A great way to use up those…
Meet Betty
A homey, adaptable dessert made with trashy white bread, fresh fruit and panko breadcrumbs, in fun individual portions. This version uses Oregon strawberries, and garnishes of whipped cream and strawberry-balsamic syrup.
Pardon Our Dust
An overview of the much-needed overhaul we gave to the blog recently.
Mess o’ Greens
Don't toss those greens! An introduction to the care and feeding of turnip greens, as well as a basic recipe for braising them with onion and bacon grease.
Cuban Pork and Beans
Cuban-influenced braised pork combines with black beans in this flavorful, but not spicy, chili. I served it over rice, with super-simple baked corn chips for crunch.
Moghrabieh with Levantine Roast Chicken
I took inspiration from moghrabieh, a pea-sized Lebanese semolina couscous, serving it with a roast chicken rubbed with Levantine spices and basted with lemon juice.
Banana Candy
A general guideline for drying banana slices in the convection oven. One of my son's favorite snacks.