Hello to all my long lost fellow cyber chefs.  I apologize for the very long absence from the blog, but unfortunately my struggle with my migraine headaches took much longer (a full two years fighting) than I had anticipated.  Luckily, thanks to what my husband and I refer to as my “miracle drug,” I am just now starting to put my life back together, and part of that includes picking the blog up again.  So thank you to my loyal readers who have stuck with me, and welcome to those of you who have signed on during my silence.  Hopefully you will all enjoy the new posts to come.

And I hope you especially enjoy this particular dish – I think I have chosen a good one to start with.  This recipe comes from the most recent issue of Bon Appetit – from their “Fast, Easy, Fresh” section.  For those of you not familiar with the magazine, every month they designate a couple of pages to “every day” recipes that you can prepare quickly that are relatively healthy.  This section is what I consider to be the unsung hero of the magazine.  The flashy cover stories, the big photo spreads and the recipes featuring exotic ingredients are fun, but some of my best go-to meals have come from “Fast, Easy, Fresh.”  So if you are a BA reader, don’t skip over this section next time (as I admit, I used to do).  Instead, give the recipes a close read and see that several of them are very enticing, especially when they are offering exactly what the category promises – meals that are “Fast, Easy, Fresh.” (more…)

Once I established the “hybrid season” rule to justify fall baking, I have been thinking about what other dishes could be considered hybrids.   (For those of you who have no idea what I am talking about – I have created a new culinary term: “hybrid season dish” to define something you can make in that awkward time that straddles two seasons.  For example, here in New England, the weather is sunny and 75, but the leaves are starting to turn.  It seems silly for watermelon and BBQ  in September, but on the other hand, 70 degree weather doesn’t really say soups and stews. )  So I have been thinking about those few unique dishes that work with multiple seasons and their flavors.  Maple Cheddar Chicken is one of those dishes.   While still cooking outdoors on your grill, this dish invokes the flavors of fall (maple, sage & apple) without weighing the dish down like more traditional fall dishes. (more…)

I have been thinking a lot about balance recently – mainly because my life is severely lacking in the balance department.  With a fairly demanding work schedule, coupled with the bakery’s busy season, on top of being a new wife and learning the ins and outs of marriage, and trying to eat healthy, and trying to exercise, and working on the blog, I am pretty overwhelmed.  I have not quite mastered how to make it all work.  And that is pretty much the answer in and of itself – it can’t all work.  I need a better balance of work and play, of marriage and me. (more…)

An evening in wine.

It all started about a year ago at our wedding…

As a token for their involvement in our wedding, Scott and I presented two of our groomsmen, Reed & John, with bottles of Stag’s Leap Cabernet Sauvignon. I believe John was the first to suggest that he and Reed hold on to their bottles and we all drink them together at a nice dinner.  Flash forward 10 months and four failed scheduling attempts and finally we all managed to congregate at our apartment for our “Stag’s Leap Wine Dinner.” However, in the time that it took us to plan this event, we found that we had another reason to come together and celebrate; our dearest friend Reed proposed to his girlfriend Kristina. Now we really had a reason to open those bottles of wine. (more…)

When I was growing up, a true sign of summer was a cold entree for dinner.  With a mantra “It’s just too hot to turn on the oven!” my mother instilled a special magic around the idea of eating a dinner that was COLD.  Since then, I have obviously come to embrace the idea that not all foods have to be served warm, or even cooked to be honest.  (One of our favorite summer meals is a simple caprese salad – fresh mozzarella & tomatoes).   However even to this day, when I prepare an entree to be served cold, I get that slightly excited feel I would get as a child.  Summer has finally arrived when its “too hot too cook.”

Hoping to expand on my summer-time, cold entree repertoire, I was excited when I caught this recipe on an episode of The Barefoot Contessa (the food network show hosted by Ina Garten.)  A true believer in her recipes, I decided to give this one a try (I am sure you all have your cookbook authors/chefs that you swear by – Ina is one of mine.  I have never made a recipe of hers that hasn’t rocketed to the top of my “best dishes” list).  I have tweaked the recipe more to my liking: the original calls for an ungodly amount of vegetable oil, I’ve added chopped peanuts, changed to whole wheat pasta, and I played around with different vegetable combinations – I’ve even added chicken.  But no matter the final details, the basis of this recipe is rock solid.  A bright, refreshing meal, this pasta dish combines the classic Asian flavors of sesame, soy, peanut, ginger, and scallions.  Red peppers and sugar snap peas offer a fresh crunch, and add vibrant color to the salad.  All the flavors and textures work well to compliment each other – as in most Asian cuisine, this dish has balance.  There is something to interest all your tastes:  sweet from the peanuts, salty from the soy, spice from the red pepper flakes, fresh green from the ginger and scallion. (more…)

I came across this recipe a couple of years ago thanks to a grilling edition of Bon Appetit.  The first time I made the dish, it immediately became one of my “signature” meals.  And what credentials must a dish have to be “signature,” you ask?  …. I think the honest answer is that the men in my life praise it highly and request the meal again.  (sad, I know.)  With a small ingredient list, this relatively simple dish took me by surprise.  I find that I am more and more impressed with recipes that call for 10 or less ingredients, as long as those ingredients are quality.  A simple dry rub of paprika, bay leaves, cumin, and cayenne and this steak is ready for the grill.  Don’t be scared by the addition of cayenne.  With the inclusion of other spices and creamy Gorgonzola to compliment, the steaks are surprisingly tame.  The cayenne adds extra dimension without adding incredible heat.

The original recipe calls for T-Bone steaks – certainly a quality cut of beef.  T-Bones are pretty much what they sound like: a steak with a T-shaped bone with meat on either side.  The larger side of the T-bone is a strip steak, while the smaller portion is a tenderloin.  (Porterhouse steaks are very similar to T-bones, and often the names are used interchangeably, but porterhouse steaks contain a larger portion of the tenderloin.)  With the combination of two great cuts of meat, this steak gives you the best of both worlds.  (If T-Bones are too much of a splurge, you can easily create this recipe using a strip steak.)  I must warn, however, that T-Bones are very large cuts of beef.  And again, don’t let that scare you off.  I like to buy one T-Bone for my husband and I.  I will admit that I give him the larger strip steak and save the valued tenderloin for my plate, but shhh, don’t tell him, he doesn’t seem to notice.  (more…)

This is one of my “wow” factor meals – something that sounds as wonderful and interesting as it tastes.  The best part is, this recipe comes from a Cooking Light cookbook, so not only does it pack some serious flavor, but it is easy on the waistline too!  The sauce is the real star of this dish.  (And the most complex aspect of the recipe, however very worth it.)   With a unique combination of sweet blackberry with savory pork, the sauce is a rich, dark, luscious dressing for the meat.  It ends up a deep purple color and feels like blackberry velvet in your mouth. (more…)