January 28, 2015

Quick Roti — Or how carbs can cure the blues...

Quick Roti

I learned an expensive lesson last weekend. We hosted a post-holiday Holiday Party for my husbands office crew of about 60 people and, knowing I had a busy week, decided to cater it. We planned a Spanish wine tasting and tapas theme because a good friend of ours is a wine writer/purveyor and he suggested it and was willing to secure all the wine. For the tapas I looked around at local caterers and settled on one that had been in business for a long time and had a good reputation. The owner was very confident, asked a minimum of questions, sent me a sample menu and we were off.

January 17, 2015

Tahini Roasted Broccoli



Tahini Roasted Broccoli




I've been roasting broccoli and cauliflower for years and it's always a winner. Put a little brown on vegetables and they really shine. But I'm always on the hunt for a twist and came across a few recipes that drizzle roasted vegetables with a tahini dressing after they come out of the oven. Tahini is a middle eastern sesame seed paste that frequently co-stars with chickpeas in the blockbuster known as hummus.

January 14, 2015

Duck Hash


Duck Hash


Duck Hash

The Christmas before last (2013) I received a big can of duck leg confit with duck fat. It looks like this: 

January 8, 2015

Cauliflower and Greens Soup


Cauliflower and Greens Soup

And thus begins the bleaker side of winter. Yeah, it's cold. Yeah, it's dark. Yeah, my feet are freezing...all the time except when I'm in a hot bath. But it's not so bad. We burrow in, watch TV, read, chase the dog around the house to wear him out, wear layers of homey comfort and "forget" to shave our legs (fur = warmth). And of course cook, bake, eat and repeat.

January 4, 2015

One Pan Sausage & Broccoli with Sweet Potato Mash


I cook a lot—everyday, sometimes all day. Baking in the morning, making breakfast, preparing lunches for my daughter and myself, then dinner and in between some other dish that I'm playing with. I begin each recipe chock full of optimism that this is going to be the tastiest dish ever and when it's not, I'm woefully disappointed and hell-bent on working the thing until it is and then I'm so sick of it that I'm sure not make it again for a very long time.

Are other people like that? Did Pete Sampras tire of his serve? Does Thomas Keller still like his little caviar cones? Is Martin Scorcese bored with his nightclub sequence shot in "Goodfellas"? Am I comparing myself to these titans of their profession?


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