Tag Archives: recipes

Not just once a year

Thanksgiving reminds us to be thankful for things such as good health, family, friendship, food, and of course time off. But it also serves as a reminder that eating dinner together is one of the most important things we can do for ourselves. Over the next year, light candles at your dinner table, throw a dinner party (or two), or try one of the new recipes you have been saving for a special occasion. You will be glad you did. We have the ability to relive Thanksgiving over and over throughout the year, minus the turkey of course (there is a limit when it comes to the big bird). Enjoy yourselves and your company this holiday season.



Megan's rosemary & pine nut cornbread

Mashed potatoes, green beans with lemon juice & dill, and the delicious gravy simmering

Sweet potatoes two ways




Our table



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Pimientos de Padrón

Summer is breezing by. Before we know it the leaves will start to change and we will all be sipping hot cider and eating apple crisp. But for now, we are in the thick of it – the hot, humid, thankless summer. Even though the hot days never seem like they will end, they will. So while the weather is hot let’s make the best of it. How do we do it? Tapas.

The idea behind this dinner started with one dish in particular – seared padron peppers. The last time I tasted these deliciously sweet and sometimes spicy spanish peppers was several years ago in a restaurant in Santa Fe. It was during my friend and co-chef’s bachelorette party or, as it was appropriately coined, “spicy ladies night”.  At one point this summer I started thinking about them again and, as it generally goes, I couldn’t get them out of my mind. After much research I found one purveyor of these fine peppers – La Tienda.  My friend and I each ordered a pound and started to plan a tapas dinner menu.

In the end, there was too much sangria (a very simple and delicious sangria might I add) and as a result I did not adequately photograph everything we made. We prepared 7 courses – sadly, not every one was documented. That was the only dinner party foul – not bad I suppose.

Course 1 – Cheese/Bread and fried chick peas

Course 2 – Pimento olives wrapped in boquerones (white anchovy)

Course 3 – Mushroom croquettes with parsley puree (delicious although not pictured, I found the recipe here)

Course 4 – Grilled eggplant with saffron honey and manchego cheese

Course 5 – The peppers

Course 6 – Grilled octopus

Course 7  – Grilled peaches with homemade creme fraiche and balsamic glaze


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Summer’s sweet corn

There are many reasons why I craved the dinner we had tonight. One of these was the picnic I attended yesterday, where there were two different types of corn salad served –  a raw salad, with sprouted quinoa, and a mexican corn salad with tomatoes, cilantro, and mexican cheese. Our dinner tonight could have also resulted from a conversation I had yesterday with the raw corn salad’s creator who, because of chronic headaches since a young age, has chosen a raw diet. Dinner tonight could also have been influenced by a chat I had with my co-workers today about a quest for the best tacos in Philadelphia. Clearly the weather, hot and humid, also played a role as I never feel like eating heavy on a hot day. It was all of this in addition to me wanting to eat a protein-rich, meatless, colorful dinner on this hot summer night. How can you not crave food when it looks like this?

As I entered Sue’s Produce on 18th Street, I decided that my meal tonight would yet again consist of corn on the cob. I walked around with $7. 75 in my pocket (Sue’s is cash only) and I picked out some corn, tomatoes, limes, cilantro… as I did this the meal started to build itself. I checked out, $6.00 total. It was then I decided with my extra $1.75 I would buy a small red cabbage with which to make a corn salad of sorts; however, this salad would contain some extra ingredients I had around the house: a can of black beans, red onion, and a very ripe avocado.

I peeled the red cabbage very carefully and made taco shells with the leaves. The meal really was influenced by several instances over the past few days,  all of which contributed to my very healthy, light, flavorful dinner.

For my leftovers tomorrow, I chopped the remaining cabbage and tossed it with the salad along with the leftover avocado. It may even be better tomorrow because of all the ingredients spending the night in the lime marinade. I hope you too are enjoying the summer produce.


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Turning Trapanese

Upon her return from Sicily , a good friend of mine coined the summer of 2011 as being “all about Pesto Trapanese”. After hearing a recommendation of that caliber, I had to try it. Plus, adding yet another recipe to my cooking repertoire that combines two of my favorite summer ingredients – tomatoes and basil? Yes, please.  Although I was already on a pesto kick for the summer and have certainly added a tomato or two to some of my previous pesto dishes, I had never mixed my ingredients quite like this.

So once I got home from work, I put my apron on and started my favorite part of the day.

Pesto Trapanese, taken from both Serious Eats and Sippity Sup:

  • 1 pound of spaghetti (in my case orrechiette)
  • 1/4 1b of almonds, skins on or off (I toasted them lightly)
  • 1 garlic clove, peeled (I added 2)
  • 1 tsp of red chili flakes
  • 1 tsp kosher salt
  • 4 large handfuls of basil
  • 5 oz of grated parmesan cheese
  • good olive oil (i used 1/2 cup total)
  • 1 lb of cherry tomatoes, blistered in a dry skillet (unable to find cherry, I used grape)

Bring a large pot of salty water to boil and cook the spaghetti until al dente. Meanwhile, toast the almonds lightly
Add the basil, garlic, tomatoes, almonds, salt, and chili flakes with two tablespoons of oil to the food processor,
blend (I pulsed a total of 14 times, adding only a tablespoon of olive oil at a time). Remove from the food processor
and transfer to a large bowl. Let the sauce sit for a few minutes before tossing with the pasta.


have a glass of wine



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Sunday night miso

I have a binder full of recipes. It’s a mix of family and friend’s recipes, recipes that were copied down on napkins, tear outs from magazines and newspapers, and old/new recipes I have yet to try. Sundays are usually my menu planning and grocery shopping day (although today was also coupled with yard work). Although I was feeling tired, hot, and not very hungry, I was hungry enough to eat dinner. So I took this recipe out of the binder – Traditional Miso Soup, which was given to me by my friend Kris about 10 years ago. The only change that I made is that I used Oyster mushrooms instead of Shitaki and I added soba noodles for a little more substance.

Taking a break from meat this week; this was a good start.

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