Tag Archives: food

Cheddar & Walnut Stuffed Mushrooms Holiday Repost!

23 Nov

Years ago, Joey found a recipe for stuffed mushrooms that was similar to this one. Since then, we’ve tweaked and improved on it every time we make them for Christmas, Thanksgiving or any number of special occasions. We’ve been making them using the same recipe for a few years now. And also since then, we can never make enough.

They are pretty simple to make. And they will make your house smell incredible too! You probably have most of the ingredients just sitting around in your kitchen. Trust me, people will DEVOUR these. They will think you are incredible in the kitchen. And they will request these anytime you need to bring an appetizer to any gathering. They might even throw parties just so that they can eat these again. Continue reading →

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Grilled Peach, Corn & Prosecco Mussels

20 Oct

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Having recently returned from a farewell-to-summer week on Cape Cod, I couldn’t have been more in the mood to cook up a mussel dish. Inspiration wasn’t far; meandering around the neighborhood reminiscing about the beach, cocktails and oysters, it was next to impossible to ignore the near-ripe peaches hanging over the sidewalks. Who knew there were so many peach trees in the city?

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That’s when the idea struck me: combine local peaches with fresh mussels in a dish that celebrates all things summer, by welcoming in autumn’s bounty.

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While sorting through the vast variety of peaches available at my local market, I was drawn to the oddly shaped and aptly named Donut Peach. It looks as it sounds – like the healthy version of a cider donut. Just next to the peaches were fresh picked ears of Massachusetts-grown corn, a delight I can never pass up. I added them to my bag, and the meal began to come together.

Find my recipe and the rest of the post here!

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Lemon Ricotta Gnudi

28 Jul

 

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This pasta was a joy to make, and really freaking simple. Two of my favorite qualities in a dish. Plus, now that fresh vegetables are so much more readily accessible here in the Northeast (yay summer!), it’s easy to get creative with your pairings.

If you’re curious, gnudi are sort of like gnocchi, and I’m not positive of the true difference (which I feel my Italian ancestors would be deeply disappointed by). My understanding is that gnocchi are traditionally potato-based while gnudi are traditionally ricotta-based. Maybe? Maybe.

These guys are made-up mainly of ricotta, flour, bread crumb and egg. They are delicious, fluffy little pillows of flavor once complete. Just take a look at all these gnudi pics! (Sorry, I couldn’t not put that in this post.)

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This recipe uses fava beans in the supporting role. This legume isn’t one that I use often – or ever – but I’m glad I introduced my kitchen to it for this recipe. If you don’t like the fava bean option, it’s cool. We can still be friends. Peas, edamame, lima beans – whatever you fancy – will work just as well.

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The gnudi dough mixture also contains some lemon zest and basil. They blend in nicely, and compliment the flavors well. You can also, as always, add in some of your favorite herbs from your herb garden. (Check out my Radio Flyer Herb Garden for some ideas!)

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Once the gnudi dough has been shaped and floured, they will need to be chilled for a bit. At least an hour – or if you’re unlike me and plan things ahead, up to 24 hours before you’re ready to indulge.

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Once you drop these into boiling water, let them sit there until they float to the top. When that occurs, let them cook for about two minutes more. Scoop the cooked gnudi out and combine them with the butter/fava bean mixture (in the recipe below…). Eat up, and enjoy!

To make, click to the right to expand ingredients and recipe.  Continue reading →

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Turkish Pickled Ramps

23 Jul

While cleaning out my fridge, I found this jar of pickled ramps that I prepared at the end of April (when ramps were in season…). While it may not be pertinent to the summer harvest, I still enjoyed making these photos and the shoot that accompanied it, and am sharing them here.


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For ingredients and instructions on how to make these addictive pickled ramps, head on over to my piece at EatBoutique.com.

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Grilled Oysters.

21 Jul

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While I enjoy oysters all year-round, there’s something about summer in New England that gets me craving these bivalves on a far too regular basis. Not that I’m complaining, as this is the place to have those kinds of cravings. There are many varieties to choose from, should I ever become bored with one. My favorites span from Nova Scotia to Cape Cod, with many subtle and not so subtle differences between each location.

The traditional method of consuming oysters – raw with some lemon, cocktail sauce and/or horseradish – gets me every time. I love it.

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However, I’ve branched out a bit and have had some exciting combinations lately – including shaved pickled ginger ice and red wine mignonette. I could also devour an entire batch of fried oysters in under thirty seconds if it weren’t for forcing myself not to do so. I had yet, however, been in the good fortune to indulge on a grilled oyster. That’s where this recipe, my backyard and the delightfully simple process for making grilled oysters at home come together.

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I collected the ingredients and created this recipe to share over at EatBoutique.com. If you’re curious as to how to make these delicious crowd pleasers, follow the link to find out how!

 

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Ginger Cornmeal Biscotti

3 Mar

Cornmeal and ginger biscotti

You’ve got your coffee…but what about a little something to go along with it on this Monday? I’m opting for some of these tasty biscotti that I conjured up a few weeks ago.

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The main ingredients are candied ginger chunks, cornmeal and chocolate. I show you how to make your own candied ginger here.) There’s also orange zest, almonds and anise seed. It’s a pretty flavorful treat that is super easy to make. Bring some with you for catching up with a friend or to your office to share with coworkers. The mix of flavors within will leave your cohorts in awe of your supreme baking abilities (which you may or may not have…but let’s just let them think you do either way).

For the full recipe and some more photos, head over to my recipe at Eat Boutique.

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Winter Treats: Make your own Candied Ginger

16 Feb

CGleadTurns out, making candied ginger is really easy. And much cheaper to make on your own as opposed to buying a small package in the store.  Plus, once you make your own, you’ll have a long lasting supply of candied ginger that you can access at home, at the office, in the car…wherever!

I was never a hardcore fan of the store bought variety. I actually don’t think I’ve ever purchased a package of my own. But there was a quality about the flavor and the small, sugary slivers that I did enjoy. So that is what lead me to making my own.

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The process is pretty simple. If you can boil water, you can make these candied ginger treats!

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Ingredients:

  • Ginger Root (As much or as little as you’d like to make)
  • Sugar
  • Water

To make:

  1. Peel the outside layer of the ginger root off using the concave side of a spoon
  2. Slice ginger root into thin rounds
  3. Bring equal parts water and sugar to boil and add in the sliced ginger root. Lower the heat and let simmer for about 30 minutes
  4. Strain ginger from liquid. 
  5. Place sliced ginger on baking rack and let dry for at least 5 hours
  6. Toss ginger slices in a bowl with sugar
  7. Enjoy

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Extra-Dirty Martini.

20 Jan

MartiniOr would that be a Filthy Martini? Either way, I enjoy these. 

There was a period of time, somewhere around my early-to-mid twenties, when I would only drink dirty martinis. My affinity for this libation arose after a friend of mine introduced me to a properly made “extra dirty” martini. I will forever be thankful to him for making my acquaintance with this cocktail and the olives that accompany it.

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Whenever I travel to northern New England, I always make time to stop in to my favorite place for drinks and comfort food. Located in Eaton Center, NH, this pub is a little nook tucked away at the back of an 1880s boarding school – now turned into an inn at Crystal Lake. 

MartiniThis place will always – always – have the best dirty martini I have come across in my travels. The gathering room is called the Palmer House Pub. It is where the locals gather while the tourists and leaf peepers/skiers dine in the attached restaurant….Finding a bartender who can make this with the correct proportions of vodka to vermouth to olive brine is not as common as I would like it to be. There is one place, however, that I can always count on.

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To read on, follow the link for the full post at EatBoutique.com

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It’s a giveaway!!

2 Dec

EBGiveawayOkay folks! It’s time for a giveaway! I have a pair of tickets to attend this Saturday’s Eat Boutique Holiday Market in Boston, Massachusetts!

I had such an amazing time visiting all of the different vendors and authors at the Eat Boutique Market last year, I thought I’d give the opportunity to one  of you lucky folks! This year’s venue is much bigger than last – and it is going to be filled with samples, workshops, tastings and plenty for you to buy for yourself and your holiday list!

You only need to do TWO things to be entered to win!

1) Follow this blog (if you already aren’t) by using the box in the sidebar to the right.

2)  Leave a comment below. (Maybe about your favorite local/handmade/homemade product?)

That’s it. You’re entered!

You have until 9PM Thursday December 5th to enter and the winner will be randomly chosen by an online sweepstakes generator and notified by email on Friday.

You want an extra entry?! Okay. Follow @petrelis on Twitter and tweet about this giveaway to your followers. Boom! You’ve just doubled your chances.

(Below are some of the photographs I’ve styled and used in my posts for EatBoutique.com.)

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EHChocolatier.

21 Nov

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I know I still have to update my reupholstery project progress. Until then, here’s a post and some photos I did for Eat Boutique. It features the amazing creations of EHChocolatier out of Somerville, Mass. You’ll be able to experience them in person at this year’s Eat Boutique Holiday Market in Boston in about two weeks!

I have heard great things about EHChocolatier for quite some time now, but had yet to experience their products first hand. It took me a while, but now I understand why everyone who enjoys quality chocolate is so excited by this maker.

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The assortment of bonbons and confections available from this Somerville, MA operation are as appealing to the mouth as they are to the eye. Just one glance at any of the products offered by EHChocolatier, and you can tell you are in for a rewarding experience.

These chocolates are made with love, which gives each of them a unique glow one can see and taste. When discussing the business with Elaine Hsieh, cofounder of EHChocolatier, I inquired about her favorite product to produce and/or consume. Her response -“ Egads, that’s a difficult question to answer!”  – sums up the product line and its appeal. She went on to say that “All of our products are especially delicious when they’re still a little warm and just made.  I never tire of making ganaches and watching them come together through all the different stages while I’m stirring along.  It’s a thing of beauty and it never gets old.” Her passion clearly carries over to the final products.

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Find out more about the Eat Boutique Holiday Market and EHChocolatier by using this link!

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Union Square Donuts.

10 Oct

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So I had a REALLY great time shooting and writing this post on Union Square Donuts in Somerville, Mass…

Are donut parties something that people do? They should. And every single one of those parties should be catered by Union Square Donuts in Somerville, Massachusetts. It is guaranteed I would never decline an invite.

donut-6I’ve heard folks around town talking about this donut shop for the better part of a year, so I’m delighted to report that I finally got my hands/mouth on one of these. (Okay, fine, I tried six flavors – if we’re being honest.)

 

donut-7The popular donut making operation started out as the brainchild of Josh Danoff and Heather Schmidt. After a mere two months at their first location, the duo’s creations were in such demand that the business had to relocate to a larger space (its current location at 16 Bow Street).

donut-3donutThe donuts are (does it even need to be said?) made fresh daily. I arrived at 10 AM the morning of my visit, which happened to be the release time of the special Fluffa Nutta donut, a marshmallow Fluff topped donut with peanut butter cream filling.

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I mean, seriously! Fluff was created in Union Square and is a bit of a local celebrity – there is even an annual Fluff festival, at which these will hopefully be making an appearance.

See my full post on Union Square Donuts at Eat Boutique.

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Slow-Roasted Tomatoes. And Cheese. And Bread.

8 Sep

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We had already made a tasty dish this week utilizing a pint of tomatoes from our CSA box from Saltbox Farm in Concord. There was still another pint waiting around the kitchen, nearly a week later, with not much inspiration to be found for it.

 I was flipping through Jennifer Perillo’s book Homemade with Love for dinner ideas and found a simple recipe for slow-roasted tomatoes. I headed into the kitchen, grabbed the tomatoes  and sliced them up. After following her simple instructions, I had a warm dish of late summer perfection to devour.

While the tomatoes were roasting in the oven, I ran out to the store for bread, apples, pears and fig jam. Oh – and cheese – Herve Mons Morbier; Emmi Gruyere Reserve; and Les 3 Comtois Comte. The tomatoes have definitely won out as the favorite cheese and bread compliment this evening. I am surprisingly full with nearly half of the cheese still remaining – quite an oddity in my presence.

The recipe, courtesy of Homemade with Love:

  • 1 pint grape tomatoes, cut in half
  • 1/4 cup extra-virgin olive oil
  • Fine sea salt and freshly ground black pepper
  • 6 sprigs fresh lemon thyme, chopped

Preheat oven to 250 degrees. Add everything to an 8-inch square baking dish and toss. Adjust seasonings to taste. Bake until tomatoes are slightly collapsed and tender, about an hour. Enjoy warm or store in fridge for up to two weeks.

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Strawberry, Leek & Goat Cheese Quesadilla.

28 Aug

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I sometimes forget how a few simple ingredients can come together to make a dish that truly stands out. This is one of those recipes, and I would like to thank Sara Forte for bringing this to my attention in her cookbook of delights, The Sprouted Kitchen – a tastier take on whole foods.

I try and utilize fresh ingredients which haven’t traveled too far as often as I can. This recipe called for fresh strawberries, and there are plenty of berries around this time of year. Another main component of this unusual (amazing!) take on a quesadilla is goat cheese, which is another locally produced item that is fairly easy to find. Pair those with leeks, mozzarella and brown rice tortillas, and you’ve got the makings of a memorable treat.

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Leeks and strawberries and goat cheese? Yes, they do work together. Each of these ingredients has its own distinct flavor characteristic which manage to meld together in such a way that you are left wondering why you haven’t ever put these together all at once before. (It may also lead to run-on sentences.) I’ve had similar flavor combinations in the past and called on those examples to tell myself that this would be amazing. It was, and much more than I was hoping for. Are you feeling reassured yet?

For more, head over to the rest of my post at EatBoutique.com

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Clementine (Orange…) Pistachio Muffins.

10 Jun

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I was lucky enough to get a copy of Jennifer Perillo’s new cookbook Homemade with Love, featuring recipes from her blog In Jennie’s Kitchen. I chose to write up a review of one of the many difficult to choose from recipes, but ended up going with the delicious Clementine and Pistachio Muffin recipe. Not only was it fun to make, it was a joy to photograph. Here’s part of my post from Eat Boutique:

As soon as I unwrapped Homemade with Love, the newly released cookbook from Jennifer Perillo, I knew this was going to become one of my favorite cookbooks. Yes, I was absolutely judging this book by its cover, and I happened to be completely correct about it.

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Reading Jennifer’s story of how she came to her current place in life, the lines between cookbook and the start of a really great novel became slightly intertwined. I was not familiar with Jennifer’s blog or her story, but know now that I will be a reoccurring visitor to In Jennie’s Kitchen.

Homemade with Love could double as an owner’s manual for the self-sufficient kitchen. Providing both a list of must have pantry items, as well as recipes for easy-to-make basics – you’ll be off to making truly homemade meals and treats right away….

 

To read more about my experience with this amazing recipe, as well as recipe for it, I urge you to go to read the rest of my post here. And also, be sure to check out Jennie’s blog if you have not done so already!

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Homemade Caraway Seed Mustard.

6 Jun

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Maybe it just occurs in my kitchen, but I’ve noticed a small collection of condiments rapidly taking hold over the shelves on my  fridge door. Horseradish, chutney, peanut sauce, relish, and mustard – just to name a few of the residents. Looking more closely within the mustard neighborhood, I decided it might be time to try creating my own mustard. It’s really quite a simple process, and the customization opportunities are only limited by what you can come up with in your head.

I searched through my spice rack to see if any inspiration would develop, and then I came upon the caraway seeds. I added the seeds to a traditional mustard recipe and what developed was a spicy mustard with a rye bread familiarity. This would be perfect for both creating a filling reuben or for something more simple, such as dipping fresh baked pretzels.

Giving the flavors a day to settle in gave this mustard a completely different vibe. It went from a subtle tangy kick to an all out spicy attack on my taste buds, which I must say I enjoyed wholeheartedly. The level of heat you prefer can be negotiated. If you want a spread that is less spicy, do not grind the mustard seed too finely. The more you grind the seed, the spicier your mustard will become…

For my recipe, head over to Eat Boutique!

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Simple Spaghetti Squash

18 Mar

spagsquash-4Since my garden has an aversion to allowing squash plants to thrive, spaghetti squash, luckily, is easy to obtain throughout the fall and winter in the produce section. There are countless ways to use the meat of this squash – bakes, au gratins, pancakes, etc. – however, the purest way to enjoy it is to simply slice it in half and bake.

Once you scoop out the seeds, place in the oven and cook for about an hour. In the meantime, you can chop up some of your favorite herbs, combine them with butter and have them ready and waiting when the squash is out of the oven.

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The presentation is always lovely and is another added perk of this squash variety. Plate it with some fresh baked corn muffins and roasted Brussels sprouts for a healthy and filling meal. If you know other ways to utilize spaghetti squash in a recipe, please share in the comments below.

Click here for the recipe on my post at Eat Boutique!

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Valentine’s Day Granita.

13 Feb

I was asked to come up with a Valentine’s Day dessert recipe with honey as the star ingredient for my friends over at True Food Movement. I chose to make this refreshing granita to close out the most love-filled day of the year with a sweet and cleansing frozen treat. The recipe uses honey and a sparkling rosé Labrusco….yum!

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The recipe is featured in True Food Movement’s first e-cookbook Honey for my Hunny! It puts some of the best recipes using honey together in one place, and I suggest you go on over and take a look.

What are you doing to celebrate Valentine’s Day? Making anything special??

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Anise Sugar & Thyme Cornbread

1 Feb

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Cornbread is always a pleasing and filling addition to any meal it accompanies. This cornbread is no different. It’s filled with fresh thyme and sweet anise sugar – adding a unique element to an already tasty side. 

I came up with this recipe while working on my latest post for Eat Boutique. If you want to make this to warm you up in the middle of winter, head over to read about my Cast Iron Skillet Herbed Cornbread.

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Chestnut Stuffed Mushrooms (and holiday gift ideas!)

11 Dec

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My most recent post for Eat Boutique focuses on using chestnuts as the main ingredient in a filling and seasonally mouth-watering stuffed mushroom. 

Over the past few weeks the air in New England has been changing. It’s a familiar feel that brings an open-arm embrace to sweaters and hooded sweatshirts while at the same time an outstretched grasp hoping to cling to a few more days of warm weather. Fireplaces begin to smoke and the scent of burning wood while working out in the yard brings about a certain hunger. Thoughts of consuming recipes composed of  heartier elements than most that I have eaten over the past few months begin to invade my cravings.

The seasonal changes of fall bring about the recollection of roasting chestnuts in the fireplace while growing up. The uniquely brown nuts marked with an “X” pattern would line the outer tiles of the fireplace hearth, slowly roasting until their aroma filled the room. My family would eat them together as soon as they were cool enough to peel, but we had never used them in a recipe.

Chestnut-5Recently, while consulting with my hunger, I sensed that these hard-shelled delights might work well in a stuffed mushroom. I combined the fresh chestnuts with local leeks and hand-picked apples from a local orchard, then added some Manchego cheese to round out the flavors…

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To read more and to get the recipe, head on over to Eat Boutique! While you’re there, check out the gift boxes and individual items in the shop! I had the chance to sample (and purchase!) many of the items available at the Eat Boutique Holiday Market in Boston this past Sunday. The items and packages you will find easily make perfect gifts for someone on your list (or treat yourself!). 

My favorites include the Mexican Chocolate Almonds from Q’s Nuts (made right in my neighborhood!), Donovan’s Cellar Ginger Spiced Beets and for someone special, the Joy the Baker Gift Box which comes with Sweet Brook Farm Maple Syrup,  Sweet Revolution Caramels and a 14-oz bag of Marge Granola – oh, and a signed copy of Joy Wilson‘s cook book!

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A new endeavor…

22 Oct

I am excited to announce that my first post writing and photographing for Eat Boutique, an online magazine and market,  is up! I truly admire the aesthetics and ideas behind what they have accomplished, and I am honored to be a part of it, in whatever small way I am able.  I urge you to go check out eveything they have put together over the past several years.

Below is an excerpt from my first contribution on how to make a delicious and filling veggie taco (Hint: Fried Green Tomatoes).

“Being a carnivore married to a vegetarian can sometimes be a challenging adventure. Over the past ten years I have been enlisted as a vegetarian-by-default at many a meal. During this time, however, I have grown to appreciate plant-based foods in ways that still surprise me. Using vegetables in unexpected places to fill the void in a meatless marriage has become a skill I am still honing, but there are those moments when a vegetable dish leaves me completely satiated.

Vegetarian tacos have been a recurring presence in my kitchen and typically involve a frozen meat substitute defrosted and flavored with a taco seasoning packet – and a lot of cheese. This dish, however, has none of the previously mentioned vegetarian taco curses. Using the leftover green tomatoes gathered from my garden right before the first frost settled in, I refocused the vegetarian taco into an exciting, fresh and multi-layered delight.”

Click here to read the rest of this post and to view images of how beautiful this dish is….

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Peanut Sauce Blue Cheese Burger & Friend.

24 Sep

I was craving a bunch of things to eat this evening when I got in from work. I decided to put them all onto burgers and combine the goodness into some seriously flavorful bites. 

I found my favorite peanut sauce at the store the other day and have been dying to put it on something, anything, since I picked it up. I also wanted cheese. I haven’t had any since Saturday. This is a huge deal. 

Instead of dipping the cheese into the peanut sauce and satisfying my desires while at the same time ignoring thousands of years of evolution, I thought it might be nice to be civilized and eat a proper meal. Hence my burger idea. 

I mixed the meat with some garlic, fresh herbs, salt and pepper and grilled. Then took two routes.

Burger One: Apple (fresh picked at the orchard yesterday!) and Brie.

Burger Two: Blue Cheese (Bleu d’Auvergne), Onion, Peanut Sauce. 

I started out eating the peanut sauce burger first. Then switched to the brie and apple. There was some intense flavor action going on between the two as they fought for dominance over my tastebuds. They kind of complimented each other though. And I am happily satiated because of it.  

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Bantam Cider Company

8 Sep

Thirsty? Check out Bantam Cider Company from Massachusetts. A local company using nearby orchards to make their deliciously flavorful cider. I wrote a bit about them, here’s an excerpt:

 The company chose their name because “the word bantam means small and mighty. When we were looking for a name, we wanted something that was a metaphor for our home market of Boston and at the same time, would embody our company – which is a small cider company in a sea of very large beverage brands.” explains Michelle da Silva of Bantam.

Bantam Cider Company’s first endeavor is a cider they have named “Wunderkind”. The name is in honor of one of the greatest modern adventurers, Amelia Earhart, who just happens to have local ties as well.

At the moment, Bantam is concentrating their energy on creating a variety of ciders. The company hopes to focus on cider in a way that people begin to reshape the way they experience it. Bantam has been experimenting with several new ideas, including a heavier farmhouse style cider and one with some accents of other fruits and spices…

…With autumn fast approaching, Bantam Cider Company will be starting up production again in late September/early October. At that time, apples fresh from central and western Massachusetts vineyards will be pressed for sweet cider. Bantam then adds yeast and ferments the cider in stainless steel tanks. Once ready, the cider is then blended to create the final product.

You can read the rest at the Boston Local Food Festival blog!

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Boston Local Food Festival

11 Aug

On Sunday October 7th, 2012, the Rose Kennedy Greenway will host the 3rd annual Boston Local Food Festival. The festival is a celebration of local food, local farms, local businesses and more. There will be plenty of music, samples and activities all day long. In addition, there will also the the Local Craft Brew fest on October 5th featuring some of the best local breweries around!

I am excited to be blogging for this event, getting to know some of the sponsors and participants while at the same time sharing information with you all! The first company I got to know a bit better was Olivia’s Organics. You can my article about them on the Boston Local Food Festival blog.

Stay tuned for more with some of the festivals sponsors and participants!

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Fresh Fried Eggplant Slices

8 Aug

So I was very excited to find that the first thing ripe and ready to eat from my garden was an eggplant. I had never grown an eggplant before, and it seems to require little attention and maintenance to get to the eating stage.

I cut this little gem off from the stem with much excitement. While I have plenty of recipes in my mind that I am going to utilize eggplant for, having just one small eggplant limits the extent to which I can carry through on those ideas at the moment. 

So, with it being the middle of a lazy Saturday afternoon, I glanced around my kitchen and decided I had the ingredients for frying up some eggplant slices. First thing I did was cut the eggplant into about 1/4 ” slices and pressed them while I got everything together.

The Italian in me knows that the best way to prepare eggplant like this is to salt the slices and press out the excess moisture – and if you listen to my mom who listened to her mom who listened to her mom, it’s best to prepare ahead of time and leave overnight if you can.  But, in real life, when I just want to eat fresh food by frying it up in oil, twenty minutes will totally suffice.

Once the eggplant is pressed, coat with fresh breadcrumbs (or, if you’re like me, use the can you found in the back of the pantry shelf that was probably opened three years ago and is 3/4 empty…either way works.) Then…fry it up!

Drain the eggplant as it comes out of the pan and set it aside while you cook up the rest. Plate and serve with a fresh tomato sauce (or, again, follow the path of the breadcrumbs…) and eat it all in under five minutes while sitting on the couch catching up with your DVR. Or, you know, you can serve it to friends/family in a civilized manner if that’s your thing.

To Make:

Ingredients:

  • 1 Eggplant sliced into 1/4″ pieces (or more than one, depending on how many servings you’d like)
  • Oil (enough for frying, heated in skillet/pan)
  • Breadcrumbs (1 cup)
  • Pasta Sauce (or other dippy yumminess)
  • 1-2 eggs heated

Recipe:

Dip eggplant into eggs and then coat on both sides with breadcrumbs. Place into hot oil and cook until browned on each side. Place cooked eggplant on paper towels to drain excess oil off. Repeat process until all all cooked. 

Plate and serve with sauce.

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Make a Gooseberry Smoothie.

7 Jul

For some reason, this past week has seen me and smoothies having a serious love affair. I’ve been loading them with strawberries and kale and raspberries and blueberries and anything else I could find fresh. When the produce available at my local grocery store wasn’t cutting it, I ventured on over to my local farmers’ market. There were plenty of vegetables and fruit to choose from. Looking around, I was drawn in by the large, oddly shaped gooseberries. They look like a grape, but at the same time, not at all. 

I remember tasting one last year and enjoying it, but didn’t buy any at the time. They are often used for baking and are featured in pies and other desserts. They are also used to make beverages such as wine and tea. And smoothies.

 

Now, I wasn’t quite sure what to combine with the gooseberries, but something told me mango. So I did that. And some fresh blueberries. And honey. I added in some frozen peach slices as well for temperature control (I also used some frozen vanilla yogurt for this). A splash of vanilla flavored almond milk to round out the liquid portion and…

It was pretty darn refreshing! And apparently also very energizing, as after having one I went on a six mile walk. For real. 

Recipe…

Ingredients:

  • 1 cup of whole gooseberries
  • 1/2 cup blueberries
  • 3 frozen peach slices
  • 1/2 mango, cut up
  • 1/2 cup vanilla almond milk
  • 3/4 cup frozen vanilla yogurt
  • 2 Tbs raw honey

To make:

Add all of the ingredients into a blender. Turn the blender on. Mix into a smoothie. Drink. (I know. It’s incredibly hard to make.)

Will make about 2 cups worth of liquid smoothie goodness.

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Avocado, Corn & Asparagus Salad

3 Jul

A few weekends ago I had the opportunity to spend the day on Cape Cod with my pal Molly and our beaus. The day consisted of walking to the beach, swimming in the pool, laying in the sun and eating food. Lovely summer food. 

I stole a recipe from that day and you’re about to read about it below. It was a fresh and brightly flavored succotash/salad. Local picked corn, purple asparagus, avocado, tomatoes, peppers, lime and herbs. Simple. And simply delicious. It is a perfect dish to bring to any Fourth of July cookout.

I couldn’t find any purple asparagus when I made this for a family gathering, but I think I was the only one who cared about this. I put the corn, peppers and asparagus on the grill. While those were cooking I picked fresh herbs from the herb garden and cut up the avocado and cherry tomatoes.  Once everything was ready I combined all together to make a filling side dish. Continue reading →

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Pile It Up.

26 Jun

Here’s a shot I took while cooking the grits for Boston Bacon Takedown. This is about seven pounds of bacon. All of it was delicious.  

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Cheesy Bacon Jalapeno Grits, Deviled Egg Style.

25 Jun

This weekend one of my best friends (Shari!) and I took part in the Boston Bacon Takedown. Twenty home cooks creating dishes all using bacon fifteen pounds of free bacon. Last year the two of us were so impressed by all of the entrants, we decided that the following year we would give it a go. And we kept our word.

We decided to go the savory route instead of the sweet route. Last year the sweets just were a little too much, and there was an overload of maple accompaniments which after two or three recipes using the same groundwork became just a bit too much to enjoy. And we were blown away by last year’s winner who made an asian inspired taco that was insane.

Our entry? Cheesy bacon jalapeño grits, served deviled egg style. Topped with bacon, of course. The concept came to me and I thought it was a pretty safe bet. After boiling and peeling FOURTEEN DOZEN eggs, I was having second thoughts. At this point, however, my thumb was barely intact from being impaled by egg shell and it was too late to turn back.

The grits portion was a mad science experiment that actually succeeded. We started with 36 cups of liquid, boiled it, and added 72 ounces of grits. Once that thickened up, we added Gruyere cheese. And then we added some cheddar cheese. And then we added some more cheese. From there on in, it was anyone’s guess how this thing was going to turn out. It took about forty minutes for us to tweek it to perfection.

All totaled, we put in about 6 decent sized jalapeños. Somewhere around 8 tablespoons of Sriracha red chili paste. About a cup of lemon juice. Six pounds of bacon cooked and put through a food processor. A few cloves of garlic. Some dijon mustard. Some melted bacon lard.   And of course salt and pepper to taste.

WHAT!?! It worked. It was delicious.

While we didn’t win (first place went to a caramel bacon candy – sweet won this year, who would’ve guessed?!) My favorites this year included the bacon corn dog and the bacon wrapped blue cheese meat balls.

We also came home with a few parting gifts from Le Creuset, which is never ever a bad thing.

Now, does anyone know how to remove the smell of fifteen pounds of cooked bacon from one’s home?

Recipe:

Okay. Let me be real here. I have no idea what quantity of anything was used. All I can say about this is start out with some grits in a pan. Then, add in cheese until it suits your taste. Add in a decent amount of cooked bacon cut up in a food processor (or chopped…). Then, add in pepper/garlic/dijon mustard puree, salt, pepper and sriracha until it starts to taste awesome. Then, add lemon juice! (This was Shari’s tip and it made a HUGE difference. The Greek in me should have known this. The Greek in Shari did.) Finesse until you are blown away. Eat plain or stuff into a hard boiled egg. 

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The Benefits Of Local Raw Honey.

19 Jun

Okay. So maybe I took a break from this blog. It wasn’t that we weren’t getting along…things just got busy. You know how it goes. Out of nowhere you become occupied with everything at once and before you know it, five weeks have gone by without any contact. It’s okay. We’ve reconnected, and we’re still pals. 

Here’s an article of mine published today on the True Food Movement website. I talk about the benefits of local honey and the downfalls of all that other stuff claiming to be honey you find on grocery store shelves.

Here’s a look…

 …A list of contaminants found in store-bought honey can be obtained by doing a quick internet search, but suffice to say, you don’t want antibiotics or lead with your cup of tea. Those are ingredients that were found in one quarter of Asian honey inspected in 2009, the kind most commonly found in your grocery aisle.

For that reason alone, local honey is the superior choice, but there are plenty more. When you purchase regionally-produced honey, you support your local economy while also creating a greater community for yourself and your neighbors…

Go read the rest at True Food Movement!

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Radio Flyer Herb Garden.

9 May

I found this old Radio Flyer wagon while driving down the street one day. Someone had put it out with the weekly trash to be picked up and destroyed. I couldn’t have that. I love old things too much, and my car had plenty of room to fit it.

The wagon has sat in my basement for a good three years, holding random boxes of tools and supplies in the workroom. However, this weekend while in New Hampshire I found a great little nursery with tons of annuals, perennials, vegetables and herbs. Each pot of herbs and veggies only cost $2.99. I couldn’t resist buying some.

Last year I had a couple of potted herbs sitting on the patio. This year, I now have a few more to add. I wanted them in one central location, out of the way, but easy to access for cooking. I saw the old wagon in the basement and decided it would be repurposed as the home of the herb garden.

It’s in a spot that gets a decent amount of sun, but with the wagon, I can easily move it to other parts of the patio if I think the herbs could benefit from even more sun. Once the herbs start to really grow, they should fill the wagon in nicely.

What did I plant?

  • Basil (a must-have for any garden)
  • Cilantro (for taco night and guacamole)
  • Pineapple Mint (for Mojitos to accompany whatever I use cilantro for)
  • Oregano (basic herb, but great fresh flavor)
  • Lavender (for cookies, butter, homemade cleaning products, etc)
  • Thyme (This survived the mild winter we had and never really lost leaves from last year’s growing season)

I ended up placing an extra solar yard light I had into one of the potted herb plants. It will add a little more to the evening atmosphere of the yard and patio. I also had some room to place a small watering can in the wagon as well, so that I can use the rain water it captures to hydrate the plants when they need it. Another thing to note…I drilled a few holes into the bottom of the wagon to drain any excess rain water. This will prevent your herbs from being overwatered if there are holes in the bottom of the pots that are used.

And I also was able to finally fill the raised garden bed I built last year (Post: How To Build A Raised Garden Bed). I’m looking forward to filling that with vegetables and updating their progress here.

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