• Recipes

    Bread week, day 4: Challah

    Something about bread week would be amiss without at least one recipe to celebrate my (half) Jewish heritage (and just in time for Shabbat!). Thanks to Heather at Chick n’ Pastry for the inspiration. This challah is my first real loaf of the week—a braided one at that!—so it took some major chutzpah. Especially during my first few attempts to braid the dough. I was schvitzing like a whore in synagogue, I tell you. Oy vey. Challah Adapted from A Blessing of Bread You’ll need 2 teaspoons instant yeast 3 1/2 cups all-purpose flour 1/8 cup warm water (add a little more if the dough isn’t moist enough) 3 large…

  • Recipes

    Bread week, day 3: I say Lavosh, you say Lavash

    Lavosh/lavash. Know aliases: cracker bread, lawaash, paraki, Armenian cracker bread, lahvosh, lawasha, naan-e-lavaash. But it’s moniker isn’t important. In the words of William Shakespeare, this cracker by any other name would taste as good. Joelen at What’s Cookin’ Chicago recently made Lavosh, and after finding out that the recipe is included in The Bread Baker’s Apprentice (and in fancy restaurant bread baskets everywhere), I decided that it counts towards day three of bread week. Rosemary  and Parmesan Garlic Lavosh Crackers (adapted from The Bread Baker’s Apprentice) You’ll need: 1 1/2 cups bread flour 1/2 teaspoon salt 1/2 teaspoon instant yeast 1 tablespoon honey (I substituted corn syrup) 1 tablespoon vegetable…

  • Recipes

    Bread week, day 2: Onion Rosemary Flatbread (a.k.a. Monti’s Roman Bread)

    A little discouraged by my mediocre bagels, I picked myself up off my flour-dusted floor and moved on to day two of bread week: Monti’s Roman Bread. As I read the recipe, my mind bubbled with doubts. Will mine taste anything like the warm, greasy delicacy I remember? Am I setting myself up for failure? Am I being too ambitious?? As the smells of the baking bread began to waft through the air, I simmered down a bit. Pulling the sheet pan out of the oven, my confidence rose again—at least it looked as it should. I cut out a corner and slathered it with butter, as I’m sure Nona…

  • Recipes

    Bread week begins. Day 1: Bagels

    Hello all. Happy belated Labor Day and welcome back to reality. I woke up this morning ravenous for bagels. I also had a very random and nostalgic craving for Monti’s Roman Bread. I waited tables there in college and have been known to eat entire baskets of the stuff in one sitting. This train of thought led me to reflect on my general obsession with breads of all shapes, sizes and flavors. For example … Dave’s warnings about filling up on the bread basket when we eat out are futile. Don’t think I won’t buy a baguette and eat it with butter for breakfast, lunch and dinner. My last Trader Joe’s…

  • Dessert,  Recipes

    Fig-get about it.

    I have a confession to make. Until a few days ago, the only fig I’d ever had in my kitchen was of the Newton variety, if you catch my drift. I know. Revoke my foodie card right here on the spot if you must. (Maybe I shouldn’t tell you that this was also my first foray into homemade pie crust. Whoops, too late). I hope I’ve redeemed myself, however, by creating these yummy fig and raspberry tartlets. OK, so techincally they’re not tartlets. More like mini pies—I just love that word. Tartlet. Fig and Raspberry Tartlet You’ll need: pie crust dough (homemade or store bought) 10-12 ripe figs 1 small carton of…

  • Appetizers,  Entrees,  Recipes

    Squash blossoms, part 2: Squash blossom quesadilla

    After squash blossom experiment part 1, I had some unsused blossoms and thought I’d try Paula’s quesadilla idea. Here we go: Squash Blossom, Onion and Orange Bell Pepper Quesadilla You’ll need: 2 large tortillas about 1 cup of mexican cheese (I buy the blended, packaged kind from the store) 6 or 7 squash blossoms 1/4 of 1 chopped yellow onion 1/2 of 1 chopped orange bell pepper (green or red would work fine also) 2-3 cloves garlic, minced 1-2 tablespoons olive oil 1-2 tablespoons vegetable oil First, cook your bell pepper, garlic and onion in olive oil until they are soft. This takes a while so I add water to…

  • Appetizers,  Recipes

    Squash blossoms, part 1: Fried squash blossoms

    I decided on two recipe ideas for my squash blossoms. The general consensus seems to be that they’re perfect for deep frying. Paula from Pure Perfection Catering also suggested I try a squash blossom quesadilla. Anything fried or stuffed in between layers of melted cheese sounds good to me. First, the frying. Battered and Deep-Fried Squash Blossoms You’ll need: 1 cup flour 1 cup water 1 teaspoon cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon ground pepper 1 teaspoon salt squash blossoms vegetable oil for frying Heat your vegetable oil to about 375 degrees. Mix the flour, water and spices. Dip each blossom in the batter when the oil is hot…

  • Appetizers,  Recipes

    Guac it out

    We picked up some ridiculously low-priced produce at Stanley’s on Saturday. Dave even took some time to interview the owner about how the heck they do it, while I browsed the aisles in a wide-eyed fruit and veggie frenzy. He found out some fun facts about the place: It’s been family-owned since 1967 Peter, a co-owner says that Stanley’s main mission is to contribute to the community by providing quality, low-cost produce The secret to their dirt-cheap prices is “buying right and selling right,” and knowing how to turn inventory quickly Stanley’s was ahead of the curve when they began stocking organic produce in 1995—They now dedicate almost half the…

  • Breakfast,  Recipes

    French Toast Boast Post

    Dear readers, I would never steer you towards bad food. I will admit, however, that some of my recipes happen to be a little better than others. The difference between “great” and “fan-freakin-tastic!” if you will. This recipe is FAN-FREAKIN-TASTIC. I had some leftover challah and I wanted to create a jazzed-up french toast recipe. After a little bit of thought, I decided to incorporate raspberries, strawberries, cinnamon, brown sugar, almond extract and corn flakes. Sound a little odd? Don’t worry—I have a very specific plan in mind. Stay with me people … Cinnamon-Sugar Crunch French Toast with Raspberry and Strawberry Syrup You’ll need: 3, 1-and-1/2-inch thick slices of old…

  • Appetizers,  Recipes

    Purple Tomatillo Salsa

    I put my purple tomatillos to use and made some salsa. Purple Tomatillo Salsa You’ll need: 10-12 purple tomatillos 1 jalapeno 1/2 teaspoon cumin 1 teaspoon crushed red pepper 4-5 cloves garlic 1/2 chopped white or yellow onion 3 tablespoons cilantro a squeeze of lime First, husk and roast your tomatillos and jalapeno under a broiler until your pan starts to look like a gruesome crime scene. Exhibit A: And Exhibit B: See what I mean? Poor little tomatillos. Then throw all your ingredients into a blender, food processor, or, my personal recommendation, a Magic Bullet. No, I didn’t actually buy it. I stole it from my parents’ house. Something…

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