One of my first food memories is of me standing over a large pot of bubbling applesauce.  I was perched on a stool in my Aunt Vicki’s kitchen, my nose hovering as close as possible to soak up the amazing smell.  I don’t remember much else other than that snapshot, but I have never forgotten the intoxicating aroma.  Aunt Vicki and I were making homemade applesauce – yes, I said making.  (As far as I was concerned, applesauce grew in jars.)  Whenever I smell baking apples to this day, I am immediately reminded of that afternoon.  It was about twenty years later until I had another taste of homemade applesauce, yet somehow my memory of the sweet sauce was perfectly on point.

So let’s start from the beginning: Aunt Vicki.  As the story goes, the first day my parents moved in, Vicki Giffin showed up on their doorstep with a large welcome basket filled with goodies, tea, and her lifelong friendship.  Aunt Vicki became my surrogate grandmother, seeing that mine was a long drive away.  Some of my first childhood memories are of Aunt Vicki.  A woman way ahead of her time, Vicki was a vegetarian nurse who taught yoga (and yes, this was the early 80s).  She was famous for all sorts of kooky things, ranging from setting her lamppost on fire one Halloween (she made a “ghost” out a sheet – however did not account for the flammability of said sheet) to spending ungodly amounts of money to save a tree in her backyard that was in the way of an impending addition (by the way, the addition was a jacuzzi room).  She had a working slot machine in her living room, an ancient rake hanging on the family room wall, and every toy imaginable in her basement.  She was one of the coolest people I have ever known.  Along with all these quirks, Vicki had the largest heart.  She was kind, genuine, and loving.  Unfortunately, Vicki’s life was cut short by a very rare form of brain cancer.  While she is no longer with us, her memories live on in all those she touched.  I smile and think of her every time I make my own sauce. (more…)

For those of you not familiar, let me introduce you to the fritatta.  A frittata is an Italian-style omelet and, in my opinion, is much easier to make than the traditional French version.   Like omelets, frittatas can be made with endless combinations of cheeses, meats, and vegetables.  The ease of preparation for the frittata is two fold.  First of all, a fritatta is made in a skillet, and as long as the skillet is large enough, can feed a group.  (Those of you who have ever tried to serve omelets to order for a crowd know its not the easiest or most efficient way to serve brunch to a group.  And I certainly don’t recommend it!)  Second of all, the frittata does not need the constant attention of an omelet, and finishes baking in the oven.  You get the best of both worlds with frittatas – ease of preparation and it still tastes as great as its cousin, the omelet. (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…)

Spinach & Goat Cheese Stuffed Portobello Mushrooms

I was really tired and almost to the point of suggesting take-out, but I had to pick up some prescriptions, so off to the grocery store I went (I use my in-store grocery pharmacy).   While I was waiting for my prescriptions, I started to peruse the produce section.  I was pretty sure I was going the bagged salad route – a 5 minute, add some grilled chicken, call it a day meal.   However, a large display of portobello mushrooms caught my eye (on sale of course) and I decided I would cook.  Even the most tired of people could not have turned up these beauties.  I turned around and spinach was buy-one-get-one and the meal began to take shape.  I grabbed a tomato and headed to the cheese section.  To my luck, my a log of my favorite brand of goat cheese was about to go out of code and was therefore 50% off.  (This is a good shopping tip – when produce, meat or other perishable products get close to their sell-by date, many stores will discount the item.  As long as you use the food that night, there is nothing wrong and you usually get a great deal.)

So I headed home with my prescirption, portobellos, spinach, a tomato and a small log of herb goat cheese.  I knew the general dish I was going for, but wanted to see if there were any special ways to jazz up a simple mushroom.  I found a great marinade on epicurious.com (this should be your culinary internet go-to, after the blog of course:)  and allowed the whole portobellos to sit in a great blend of olive oil, balsamic vinegar, soy, marsala wine and some herbs and spices.  The original recipe called for a 4 hour marinating time, but since I was originally thinking take-out, that simply wasn’t happening.  I got the mushrooms soaking as soon as I got home, but by the time dinner rolled around they couldn’t have been marinating more than a hour and they turned our great.  Portobellos are easy to marinate because you can use their cap shape to your advantage.  When the marinade is poured over the mushrooms, a large amount collects in their cap and is allowed to soak.  Portobellos on their own are always great, but the addition of a couple of key flavors really helps to make this a WOW dish. (more…)

I first tried this dish in a small restaurant in NYC while visiting friends for the weekend.  My friend Amy recommended the scrambled eggs with asparagus and feta – how could I pass that up?  I was hooked.  The crisp, clean asparagus is a sweet contrast to the faint tang of the feta – all enjoyed against the background of fluffy, creamy eggs.  While I am not as fortunate to live in the city and order up these delectable eggs every weekend, I decided that something this simple should be easy enough to duplicate at home.  Turns out – it is.

Scrambled eggs are probably one of the most traditional breakfast options.  Ranging from a over-cooked rubbery mess, to heavenly fluffy melt-in-your-mouth creamy, scrambled eggs can mean several things.  Once you learn a couple of simple tricks, it is easy to produce those creamy eggs every time.  With a good technique for creamy eggs, the possibilities are endless to “spice them up” and turn a simple dish into a true breakfast. My first “perfect egg tip”: Don’t forget to season. After you have cracked your eggs, don’t hesitate to add a good amount of salt, pepper and even some fresh herbs.  I also like to add a splash of heavy cream to my raw eggs.  Whisk the eggs and the seasonings until well incorporated.  (One of my biggest pet-peeves is scrambled eggs with distinct chunks of whites and yolks.)  Tip 2:  For those perfectly smooth eggs, don’t be afraid to give those suckers a good beating. You know your eggs are properly beaten when you lift the whisk and the eggs run off smoothly – you should not have any remaining clumps of egg white.  Now to the cooking process.  Tip 3: Eggs are often ruined because they are overcooked – either too long a stay on the stove or too high of a temperature. Low and slow is the way to go (more…)

Neither my husband or I are lovers of tomato sauce.  Because of this, we rarely eat lasagna…at least the traditional form.  I came across this recipe and was terribly excited at the concept of a “white lasagna” (a lasagna that layers the noodles with a cream sauce instead of the traditional tomato).  This recipe pairs a creamy garlic sauce with spinach, broccoli, and peas for a fresh and clean twist on the Italian classic.  White lasagna is the perfect way to transition the comfort-food lasagna we crave in Winter into a fresh vegetable lasagna for Spring. (more…)