Ricer Spätzle
Our family loves spaetzle, those little freeform German dumplings, and the potato ricer has become my best friend when it comes to making them.
Category Archives: Sides
Making Inroads
Pork tenderloins stuffed with a savory mixture of mushrooms and leeks, and served with a port reduction and tangy goat cheese mashed potatoes.
Late Night Meal
The sudden heat wave continued last night. It was approaching 90F when we got home from work yesterday, so we delayed Freyja’s usual after-work walk until later in the evening, bleeding off some of her…
Falling in Love with Goat Cheese, Part 1
Saturday before last, I headed out for the farmer’s market by myself because the puppy was just recovering from a night of upset tummy and not up for a long walk. I began with my…
Hens and Chicks
Jeremy requested another roasted chicken the last time we were at the grocery store, in part (I think) because the white chicken chili I made with the leftovers of our last roast chicken was so…
A week in food
…but not so many photos. We have been eating especially well this past week, but I didn’t get pics of most of it. Last Friday night we had a (sadly unphotographed) crustless broccoli quiche. I’ve…
Dinner with Batali and Stevens
Dinner last night was a tiny boneless organic leg of lamb (less than 2 lb), roasted with onion, shallot, lemon quarters, prunes, and green olives, after Mario Batali (from Molto Italiano). I didn’t have time…
Celeriac-Potato Latkes
Yesterday was an incredibly busy evening. We walked home from work, and went right back out with the dog for the better part of an hour. While Jeremy took the pup inside for her chow,…
Dinner with Keller and Batali
Dinner last night was a roasted chicken cooked very simply according to Thomas Keller’s instructions here. You almost can’t call it a recipe, because it was so simple—4 lb chicken rinsed and dried thoroughly, S&P…
Some Things…
…are too good not to share. An example of this is the lamb kefthedes I made for dinner last week, which came out to be the best meatballs I’ve ever eaten, bar none. Wait… those…
Lentil Salad
I made this for lunch yesterday, and it came out beautifully. My adaptations are reflected in the recipe; I only had frozen shallot, so I left it out of the vinaigrette, and we didn’t miss…
Thyme Green Beans
This very simple recipe came from a friend’s copy of How to Cook Without a Book. She has made them several times when I was there for dinner, and they came out tasting like much…
Thanksgiving Dinner 2006 Recap
An outline of our Thanksgiving meal for 2006, complete from mushroom bisque for lunch to pumpkin chiffon pie for dessert.
Long-Cooked Broccoli
Broccoli braised very slowly in olive oil, garlic and onion---this makes a delicious open-faced sandwich with scrambled eggs, but is an equally good topping or side anywhere you can think to put it.