20150126-Broccoli

Cheesy Broccoli Rice Casserole
january 25, 2015

Pretty much anything called a casserole these days gets me thinking I'm stuck in the 1970s, and this recipe is no exception. In fact this whole book is a little bit like that. My husband calls it "comfort food." But I call it "what my Mom made," which while not necessarily a bad thing can seem a bit dated, seeing as I'm no spring chicken myself. 

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20150126-Cake

Chocolate Celebration Cake
january 25, 2015

The first time my husband baked this cake for our family our daughter announced " this the best cake you have ever made!" Which is high praise, since we consider him a pretty accomplished home baker.

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20150126-JalapenoEggsJalapeño Scrambled Eggs
january 25, 2015

Jalapeños seem like the perfect foil to the richness of eggs and the Bacon Biscuits we served for brunch, and they are, as far as my tastebuds were concerned. But the recipe also calls for half and half, which makes this egg dish just about as rich and fatty as the bacon biscuits alongside.

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20150126-BiscuitsBacon Biscuits
january 25, 2015

We kicked off our big Sunday feast with Bacon Biscuits and Jalapeño Scrambled Eggs, a hearty brunch that fueled up three generations of family for a hike up the local mountain located a few blocks away from our house. These biscuits are quick and easy to make: no rolling needed. But you could speed things along by cooking the bacon the night before, unless you relish the smell of bacon in the morning.

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Potato Spinach PiePotato-Spinach Pie
january 21, 2015

Usually I make my own pie crust or use one from the freezer, but this time I took the author's advice and bought one pre-made from the store. It's a good thing I did, since prep for this recipe took a while, leaving about two minutes to roll out the dough and assemble the pie before kid-duty commenced.

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Roast Chicken with CouscousRoast Chicken with Vinaigrette & Couscous
january 19, 2015

Marcus Samuelsson says the herbs in this meal remind him of working in Switzerland, which is a beautiful image. My version of this meal reminds me of California, because it's not very often that I find as many locally produced items in one big bowl as in this one.

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Corn on the CobCorn on the Cob
january 18, 2015

Marcus Samuelsson calls this corn lip-smakin' good, and it is, just like the rib eyes we served it with. The combination of flavored butter, queso fresco and lime juice is perfect. But, once again, I have to ask myself if the end result is really worth all the effort.

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Rib EyeRib Eye
january 18, 2015

In his cookbook these are rib eyes on the bone, but I forgot, and bought them off. In typical Marcus Samulesson style the preparation involves an intricate and multi-stepped blending of culturally diverse ingredients that are delicious together, in new and surprising ways. In this case a coffee-chocolate rub, herbs, lemon juice and grilled garlic, jalapenos and scallions. 

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Peanut Noodles with Slaw

Peanut Noodles with Slaw
january 17, 2015

I have tried for many years to get my children to like noodles with peanut butter sauce. All eight million of the recipes I've used are easy to make and usually taste pretty good, but my kids just won't. This one was no exception, though the sauce tops any other recipe I've made so far.

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Mac & Cheese & GreensMac & Cheese & Greens
january 15, 2015

1 stick of butter, 3 cups of cream, 1 cup whole milk, 1 pound of cheese, 6 slices of bacon, crème fraiche, coconut milk, olive oil, 1 pound of pasta and some collards go into this most decadent mac and cheese. Divine, yes. Healthy, no. Unless you are a cyclist who burns as many calories as my husband does. 

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20150114-SoupFennel Matzo Ball Chicken Soup
january 14, 2015

"Matzo ball soup is chasing a memory," my husband said, as he turned up his nose while we ate it for dinner. But I've got no memory of my own for it. I didn't eat it as a child or as an adult, and worked hard to tell the story of unleavened bread and the escape from Egypt to my children tonight.

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Quinoa with Romanesco and CoconutQuiona with Romanesco & Coconut
january 12, 2015

The recipe says to use cauliflower and broccoli, but I only had romanesco, which is a little bit of both. A chartreuse space-alien looking sort of brassica, it suits this dish just fine.

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