Filling in the Gaps
This is a summary post overviewing the meals and baked goods I made over the holidays, concluding with the highlight of my father making ebelskivers.
Category Archives: Veggies and Salads
Grilled Ribs and Sauteed Sweets
This recipe may be one of the only ways I enjoy eating sweet potatoes: They are tender, flavorful, and not overly sweet thanks to caramelized onion, ginger, smoked paprika, and a splash of sherry vinegar.…
Hoisin-Ponzu Grilled Chicken and Zucchini
A light summer meal of boneless chicken and zucchini spears, marinated in doctored hoisin sauce and grilled.
Splurging, Two Ways
This special-occasion meal is composed of porcini-crusted filet mignon, pan-roasted and topped with gorgonzola garlic butter. The remaining steak was then transformed into sandwiches on homemade potato rolls (made from leftover chard-laced mashers), smeared with…
Packaged with Care
A summery recipe for zucchini-wrapped halibut with dill and a white wine-butter sauce.
Crusty
Halibut steaks are crusted with shredded potato and pan-roasted, then served with an unusual warm salad of red cabbage, spinach, pancetta, and nuts.
Thanks for the Carrots, Molly
This recipe pairs ancho-rubbed pork tenderloins with scallion corn muffins and honey-roasted carrots, using a method that allowed me to enjoy cooked carrots for the first time.
Easter Eats
Food fit for an Easter celebration: Hot cross muffins studded with dried fruit and drizzled with a blood orange glaze; and simply roast leg of lamb with potato-asparagus pancakes.
Creamy Goodness
A simple method for creamed corn that is a 180-degree change from the gloppy canned variety.
Zippy Muffins
Z-P (zucchini-prune) muffins are a big hit with my son, and his parents too! Tender shreds of zucchini add moisture to a spicy whole wheat muffin, while walnuts and prunes provide depth and textural interest.
Thanksgiving 2008 Debriefing
A summary of our 2008 Thanksgiving dinner, from turkey to sides to dessert.
What’s Black, White and Red All Over?
A selection of salmon recipes: Grilled and balsamic-glazed; baked with thyme beurre blanc; and pan-roasted with a mustardy green salad.
Eggplant Fritters
These crisp fritters transform eggplant into a vehicle for dipping in spicy muhammara; Moroccan chicken skewers round out the meal.
Paul’s Party, Part 2: Oven-Dried Tomatoes
Oven-roasted tomatoes and garlic-herb goat cheese, leftover from catering a friend's going-away party, see new life in this easy pasta dish.
The Incredible Edible etc.: Veg-Egg Duos
Creamy eggs + tender vegetables + crisp toast = Ideal light summertime meal, breakfast, lunch or dinner! Three variations on a theme: Poached eggs over boiled kale; white asparagus with Belgian egg and lemon sauce;…
Apricot Lamb Chops
These pan-roasted lamb chops are topped with a flavorful sauce of jam, Dijon, soy, Worcestershire, and a dash of cinnamon, and taste good enough to keep a ready supply of apricot preserves in the fridge.…
I’m Melting (and Garlic Scape Orecchiette)
While totally making over a room in our house, I tried my hand at making some intense garlic scape pesto, served over pasta with sauteed fava beans.
Not Beeten Down
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.
Bacon and Egg Salad
French and American variations on sturdy green salads with bacon and eggs, each with a very different flavor profile.
Purple Cauliflower Eater
Nutrient-dense purple cauliflower is simply roasted in a skillet, its caramelized nuttiness complemented by touches of garlic and pepper flakes.