One of my favorite long-ago-cancelled-but still-running cooking shows is French Food at Home, featuring Laura Calder. Laura makes cooking French food seem like a snap and this most impressive looking salmon recipe is one of the best testaments to easy, yet snappy-looking, French fare. Your guests will think you’ve slaved for hours when, in fact, once you get this recipe down, you can make it all happen in under an hour. “En croute” simply means to wrap something in pastry. Beef Wellington would be an “en croute” recipe, too. Puff pastry is awesome because you buy it in the freezer section, let it thaw in your fridge, and POOF (puff?) you have an instantly perfect flaky package for your salmon parcel. And let’s be honest, everything tastes better wrapped in puff pastry. You’ll have to follow a few steps but none of them are too difficult or labor intensive. Let’s get started… Continue reading
My family informed me that today is World Gin Day. Apparently we have “days” for everything now-a-days but I think it’s just another excuse to drink more gin…. So while they are all drinking gin and tonics lakeside in Michigan without me, here’s to Gin and Tonic Day, and here’s to my crazy family!
I like my G ‘n T with Hendrick’s Gin and cucumbers – just like Prince Charles. Hey, if it’s good enough for royalty, it’s good enough for me!
This is my new favorite summer grilling recipe. These kebabs are SO GOOD they will even impress a Persian father-in-law (and I would hazard a guess that he’s eaten a few kebabs in his day)! I made a happy mistake and let the chicken marinate for two solid days in the fridge.
Seriously, the two-day marinate is the trick and the recipe is so simple – I guarantee the hardest part is cutting up the chicken. Continue reading
I’ve written it before and I’ll write it again, my favorite Mexican restaurant in Nashville is Mas Tacos Por Favor. I bucked up last week and waited 30 minutes in the roast pork scented lunch line (worth it) for my carnitas tacos and tortilla soup and found them serving up a special summer treat: watermelon agua fresca. OMG, why aren’t we consuming watermelon in drink form every day!?!? It’s so delicious and refreshing!
The best part? It’s super easy to make for yourself at home, which is great because blending a drink is the most complex recipe development I can manage at the moment. I’d write more and try to be wittier but I’m just too dang tired from all this parenting biz and lack of sleep. In the past month we’ve been through the New Parental Wringer (totally a real thing). We ditched our daycare after a horrific experience and have hired an in-home nanny (originally from Scotland no less, seriously, we hired Mary freakin’ Poppins). Birds are singing again, bluer skies are on the horizon, and my blood pressure is slowly coming down to a livable rate. So treat yourself, get out your blender, and buzz together this fresca. You’ll be so glad you did!
Let me leave you with Bob’s Brilliant Watermelon Cutting Tips. My brother Bob shared his special watermelon cutting and storage trick with The Hubs and me, and it’s so smart, it’s not surprising that I saw Iron Chef Geoffrey Zakarian
stealing it using it on Food Network last week. Here are the steps! Continue reading
It’s my first mother’s day tomorrow and I’m psyched! Psyched for promised pancakes to be made my husband, psyched to go to my good friend’s house for homemade pizza, and psyched for my little guy finally feeling good after being sick for a week. I was ill-prepared for how gut wrenching it would be to see my wee little baby suffering from being sick. We’ve had a rough couple of weeks but things are looking up! I can’t believe Baby P is four months old today. I’m positive I’ve posted WAAAY too many photos of him on Instagram. He has commandeered my feed for sure. Food schmood, I have become one of those people who think everyone else wants to see photos of my kid. Sigh, oh well. He’s too darn cute not to share with the world!
Why is this quiche the Best Quiche Ever? Because I’ve put all my favorite things into it, and so can you. For me it’s bacon (no-brainer), mushrooms, and gruyere cheese. That’s it. Oh and eggs and cream of course. And maybe sautéed the mushrooms in shallots too. For you, maybe it’s spinach, leeks and zucchini? Ham and Swiss? Whatever you choose to make it your Best Quiche Ever because it’s all up to you. I figure quiche comes around only a couple of times a year (like Easter and Mother’s Day – hint hint?) so you should totally go balls out when making it.
Francis Mallmann’s potato domino recipe elevates potatoes to something other worldly. He turns an ordinary potato into a crisp yet tender, super savory, glorious thing. It’s like eating an awesome hot potato chip with the softest insides and the crispiest outsides. Mailman’s recipe solidifies my ongoing love for the potato. Is there anything this tuber can’t deliciously morph itself into? Unless your name is Jiro Ono, you will need a mandoline slicer to make perfect potato cuts. Also, I used Yukon Gold potatoes instead of Russets. I am sure the Russet is used because it’s larger and turning it into a perfect rectangle will still leave a good sized hunk of potato per person. I did not perfectly trim my Yukon Golds, but instead left some imperfect sides and skin for a rustic (read: messy) shape and more texture. Serve this at your Easter brunch, step back, and wait for the oohs and ahhhhhs. Continue reading
The past seven days have been a bunch of postpartum “firsts” for me. Last week I cared and cooked for houseguests (instead of the other way around), watched my first live rugby match, hosted a small brunch gathering, attended my ladies book(wine) club, took baby P to the grocery store with me, and overall, felt like a normal human being again. PHEW, it’s been a busy week! It’s no wonder the only recipe post I’m managing is one for fancy toast with junk on it. Continue reading
In prep for the big Irish Day, Bon Appétit emailed the masses a photo/recipe for a Guinness Affogato earlier this week. One quick read of the ingredients; Bailey’s Irish Cream, Guinness, espresso and ice cream, and I knew it was something I had to make and put it in my gob as soon as possible. Continue reading
The week after I had baby P my mom made us oven “fried” chicken per my dad’s request. Along with spaghetti and meatballs (which she also made) her oven fried chicken is one of my dad’s favorite meals. The Hubs and I liked it so much that we requested it two more times over the remaining twelve days of their stay. The leftovers (she made a ton of chicken!) were especially our favorite the next day. Because we were eating at odd hours (i.e. whenever we remembered to) it was lovely to have a quick and tasty protein on hand with which we made wraps, sandwiches and salads. It’s amazing how sleep depravation makes you feel like you are starving when you wake for a 3AM feeding.
I can’t believe baby P is already two months old today! He’s grown and changed so much already. He pretty much has his daddy and me wrapped around his finger and plays us for chumps on a daily basis. Anyway, back to the chicken… did I mention yet that the leftovers are the best!? Hot or cold, this chicken does not disappoint. The Italian dressing marinade makes the chicken super tender and the chili powder and paprika give it a little kick right where it’s needed. We could eat this (at least) once a week. Serve with roasted veg and some potatoes and you’ll have one happy belly. The ingredients are pretty simple and the prep is quick and easy. Let’s get started! Continue reading