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  • Here we go, continuing our quest to cook our way through Mark Bittman’s Kitchen Express with Winter recipe #89. The colors are really beautiful, and the combination of the beans, the meat and the toothsome pasta give it some heft as well. Not to mention the addition of the greens, which pretty much means nearly all the food groups are included. Multiple sources of protein and the potential to include whole grains? Healthy, tasty, and fast? (Don’t lecture me on whether the Italian sausage is healthy… substitute your sausage of choice, chicken or even fake sausage, as long as it’s...

    Pasta with Garbanzo Beans, Sausage and Greens

    Posted on 2010.03.10 | 2 Comments
    Here we go, continuing our quest to cook our way through Mark Bittman’s Kitchen Express with Winter recipe #89. The colors are really beautiful, and the combination of the beans, the meat and the toothsome pasta give it some heft as well. Not to mention the addition of the greens, which pretty much means nearly all the food groups are included. Multiple sources of protein and the potential to include whole grains? Healthy, tasty, and fast? (Don’t lecture me on whether the Italian sausage is healthy… substitute your sausage of choice, chicken or even fake sausage, as long as it’s...

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  • I think I’m in love. Yes, in love with an ice cream. It’s rich and creamy and just a touch bitter… and maybe a little too sweet. And when I eat a spoonful, I think, ooh, that’s enough, it’s too rich and too sweet, that’s all I need. Until I find myself dipping my spoon back into the container for another spoonful. And another. And it’s almost gone. I might have to make another batch soon. Or another one of David Lebovitz’s awesome recipes. Because this one is just a teaser for all the others. Or is it the culmination?...

    David Lebovitz’s Salted Butter Caramel Ice Cream

    Posted on 2010.03.08 | 2 Comments
    I think I’m in love. Yes, in love with an ice cream. It’s rich and creamy and just a touch bitter… and maybe a little too sweet. And when I eat a spoonful, I think, ooh, that’s enough, it’s too rich and too sweet, that’s all I need. Until I find myself dipping my spoon back into the container for another spoonful. And another. And it’s almost gone. I might have to make another batch soon. Or another one of David Lebovitz’s awesome recipes. Because this one is just a teaser for all the others. Or is it the culmination?...

    Continue Reading...

  • I don’t have enough ambition to cook my way through Mastering the Art of French Cooking or through The French Laundry Cookbook or definitely not through the Alinea cookbook. These women are the few and the brave. But the other day after prepping another quick and easy meal from Mark Bittman’s Kitchen Expresss, my husband announced, “Hey, we could cook our way through this book!.” And actually, we are, if in a random, disorganized manner. Now that we’ve set it as an actual goal, watch this space for more and more Bittman recipes. The other day we whipped up a...

    Kitchen Express White Bean Stew

    Posted on 2010.03.03 | No Comments
    I don’t have enough ambition to cook my way through Mastering the Art of French Cooking or through The French Laundry Cookbook or definitely not through the Alinea cookbook. These women are the few and the brave. But the other day after prepping another quick and easy meal from Mark Bittman’s Kitchen Expresss, my husband announced, “Hey, we could cook our way through this book!.” And actually, we are, if in a random, disorganized manner. Now that we’ve set it as an actual goal, watch this space for more and more Bittman recipes. The other day we whipped up a...

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  • Shhh… I actually made this on Saturday but if you don’t tell anyone, neither will I! I know brussels sprouts aren’t most people’s favorites, but for some reason in the past couple of years I have fallen in love with them. They can be a little bitter, but if they’re cooked right (especially golden brown… with bacon) that harshness mellows right out and instead they taste a little caramelized and little like green-vegetable popcorn. Or maybe that’s just my imagination. In this case I shredded the brussels sprouts so they cooked through more quickly, and the lively flavor of the...

    Sunday Dinner: Shredded Brussels Sprouts with Bacon and Lemon Butter

    Posted on 2010.02.28 | No Comments
    Shhh… I actually made this on Saturday but if you don’t tell anyone, neither will I! I know brussels sprouts aren’t most people’s favorites, but for some reason in the past couple of years I have fallen in love with them. They can be a little bitter, but if they’re cooked right (especially golden brown… with bacon) that harshness mellows right out and instead they taste a little caramelized and little like green-vegetable popcorn. Or maybe that’s just my imagination. In this case I shredded the brussels sprouts so they cooked through more quickly, and the lively flavor of the...

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  • alo = aloe + wheatgrass = weird

    Posted on 2010.02.26 | No Comments

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  • Pain Perdu @ Cafe de la Presse

    Posted on 2010.02.25 | No Comments

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  • I can tell we’re specializing here in dishes that look really cook and impressive but in fact are easy to through together. In fact Monday’s dinner was simple from top to bottom, from the braised scallops to the blueberry cheesecake ice cream (stay tuned for those recipes). The roasted baby artichokes were the dish that took the most prep, but even then, the actual making is simple. And with the instructions in my trusty copy of Saveur (which had a great feature on artichokes a while back), it’s a cinch to prep the baby artichokes. Basically for each baby artichoke,...

    Roasted Baby Artichokes with a Garlicy Twist

    Posted on 2010.02.17 | No Comments
    I can tell we’re specializing here in dishes that look really cook and impressive but in fact are easy to through together. In fact Monday’s dinner was simple from top to bottom, from the braised scallops to the blueberry cheesecake ice cream (stay tuned for those recipes). The roasted baby artichokes were the dish that took the most prep, but even then, the actual making is simple. And with the instructions in my trusty copy of Saveur (which had a great feature on artichokes a while back), it’s a cinch to prep the baby artichokes. Basically for each baby artichoke,...

    Continue Reading...

  • For Chinese New Year we decided to go with a Chinese soup — of Teo Chew origin, with some Hokkien in there too — so well tied to our heritage. It's essentially a big bowl of pork spare ribs, boiled up in all those spices so they penetrate the meat. And I have been craving it all winter. And here I will admit to some laziness. Because while I'm sure there are many recipes to be found (and include ingredients such as ginseng, star anise, cinnamon, cloves, dang gui, fennel seeds and garlic according to Wikipedia), I took the total...

    Sunday Dinner: Bah Kut Teh

    Posted on 2010.02.14 | 1 Comment
    For Chinese New Year we decided to go with a Chinese soup — of Teo Chew origin, with some Hokkien in there too — so well tied to our heritage. It's essentially a big bowl of pork spare ribs, boiled up in all those spices so they penetrate the meat. And I have been craving it all winter. And here I will admit to some laziness. Because while I'm sure there are many recipes to be found (and include ingredients such as ginseng, star anise, cinnamon, cloves, dang gui, fennel seeds and garlic according to Wikipedia), I took the total...

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  • "Creme Brulee" @ Absinthe

    Posted on 2010.02.13 | No Comments

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  • I <3 my mini Zazas!

    Posted on 2010.02.13 | 2 Comments

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