Why Cranberries?
emonies, and as a medicinal aide, native peoples valued and embraced the benefits of the remarkable cranberry eons before commercial harvesting came into existence. The antioxidants in cranberries can protect your skin. That, in addition to their ability to prevent urinary tract infections, makes cranberries a win-win addition to your diet. With this in mind, it makes good sense to utilize more cranberries in your cooking this fall. Spicy Cranberry Dip With ten minutes to spare before...
Read MoreFresh Cheeses
Cheeses can be broadly divided into two categories fresh (unripened) and aged (ripened). Cheese is made from milk (either cow’s milk, sheep’s milk, or goat’s milk). It is allowed to thicken and the whey separated from the curd. The whey is drained off, and the curd is used. At this point in the cheese process, it is fresh cheese. The main types of fresh cheeses are cottage cheese, cream cheese, and ricotta cheese. Cottage Cheese Cottage cheese is made from pasteurized...
Read MoreKofta Kebabs
Kofta Kebabs are spicy patties made from minced lamb. Very similar to meatballs, just with a huge amount of spices. They are popular in both Jewish cultures and non Jewish cultures in the Middle East and through India. The seasoning creates a perfect aromatic flavor. I served mine with the most simple salad of tomato, avocado, and red onion drizzled in olive oil and lemon juice. I was so close to mixing up the paprika and the red cayenne pepper. Good...
Read MoreChallah!
Over 13 million people will be celebrating Hanukkah this year. I have never once celebrated. Nor have I cooked a traditional Jewish dish or even eaten one for that matter. In my adventures in the kitchen I decided that I would be celebrating Hanukkah with food. I, personally, celebrate everything with food, so why not organize and theme the dinners. So….Shalom and Mazel Tov as I channel my inner baleboste. I personally can’t think of a better...
Read MoreVeal Ragout Ragù with Creamy Polenta
First lets address the “ragout” part (which I totally pronounce rag-out in my head). A ragù is a robust meat sauce. A ragout is a stew that contains meat, fish, vegetables or all. I would say that this fell somewhere between the both. It definitely had a meaty sauce (since I reduced it so much), but started off as a meaty stew. Tuscan Ragout of Veal with Polenta(adapted from Falling off the Bone by Jean Anderson)3 tbsp olive oil2 lbs boneless veal shoulder1 yellow onion,...
Read MoreThank you Chef Ripert!
I was very excited to try out new recipes from Eric Ripert’s newest book Avec Eric. (review to come) I decided on the Shrimp with Coconut Curry Sauce served with the Caribbean fried rice. The pair turned out amazing. I was even stopped while cleaning up the leftovers to serve more. The rice was so light and full of fruit flavors and the curry coconut sauce was perfect. The recipes came from the ‘Caymen Cookout’ section of the book, which, of...
Read MoreDinner Party ~ 1st attempt
Well, I didn’t make it to the next round of project food blog. But, I had my dinner party anyways. Everything turned out great. Minor mistakes- (1) I accidentally added the sugar for the zeppolis with the flour, which made it scorch a bit, and absorb a ton of oil. But they were still tasty. (2) I could only find aged fontina. It didn’t melt nearly as well as it should have. But, in a nutshell, everything came out nicely. ...
Read MoreHorseradish experience
I am completely beside myself over the experience just had with horseradish. I let The Chef make sandwiches for lunch, and he settled on roast beef, cheddar, red onion, and condiments. I didn’t think to ask what it was that he was glopping on to mine. As for my background, my palate is not used to anything spicy. I have been slowly breaking myself in. This sandwich must have had 1 fourth of a cup slathered on it. It burned so bad. I felt my...
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