I've been sitting on this post for three weeks because I wasn't thrilled with how the photos came out. I made this the weekend that my sister was in town, so I was trying to make a huge dinner while keeping an eye on my very curious nephew who suddenly wanted to cling to me. But I'm sucking it up and posting it, because regardless of how drab I made it seem with my less than stellar food styling, it was unbelievable.
It was the most earthy, perfect-for-autumn dish you could imagine. I saw this recipe in my Oprah Magazine Cookbook that I got for Chanukah last year, and I've had it bookmarked for 10 months, just waiting for the leaves to start dropping so I could make this.
This pizza was an experiment in recreating a dish I had from Mikro Beer Bar in Hamden, CT. I got it when I was staying with my sister's family a few weeks back, and I could not stop obsessing about it!
The best thing about this pizza is the truffle oil.
I've been meaning to buy this expensive oil for months now, but finally I had enough incentive to do it. Never before have I experienced something as potent and magical as this, where just the smallest drops can transform your dish into something rich and sophisticated.
I'm torn between wanting to preserve what I have left in the bottle, and wanting to drizzle it on EVERYTHING. I'm starting to see why truffles are so expensive, and why people pay exorbitant amounts for the tiniest taste of one. And I'm bummed that I have such rich tastes on such a poor budget. But I can't get enough of this stuff!
Hey, I'm sure the federal government won't notice if I skip paying off my college loans for a month or two, right? ...continue reading →
You might notice a goat cheese trend on my blog, and there's a perfectly reasonable explanation for this phenomenon: I freaking love goat cheese.
But the main reason is because my boyfriend is lactose intolerant, and as he loves to cook with me, we have been trying out some low-lactose dishes. Luckily, there are some amazing recipes with goat cheese out there, like this delicious pasta medley that incorporates the goat cheese into a tangy, alfredo-like sauce.
Disclaimer: the photography might not be quite up to par for this post, as I was cooking at Kevin's apartment and he has little to no counter space to set up lights. ...continue reading →
One year ago, if you had offered me an ooey, gooey slice of vegetable lasagna, I would have curled my lip in disgust.
Vegetables? AND no meat? I'll pass, thanks.
I had absolutely no idea what I was missing! My boyfriend found this recipe on the Pioneer Woman's website, and had me help him make it for his mother's birthday. We also made a typical meat lasagna using spicy sausage, and to our surprise, everyone loved the vegetable one more! Several of them had even requested that we skip the mushrooms, but ate the lasagna without knowing that the fungi were hidden among all the other veggies (sneaky, I know).
The secret to this lasagna is in the sauce. It uses a LOT of vegetables, diced very small and sautéed in olive oil and garlic, and then simmered with a can of whole tomatoes. I seasoned mine liberally with red pepper flakes, paprika, cayenne, and chili powder to give it a nice kick. The flavor is rich and incredible, and it makes perfect leftovers. I had a big piece every day for lunch this week! ...continue reading →
Time seems to be moving so quickly! Thanksgiving, Christmas, and New Years all flew by, and I cannot believe we are nearing Valentine's day already. I don't have anything huge planned this year (although I'm very much looking forward to it), but if you're looking to make a delicious, romantic meal at home to impressed your significant other, might I suggest whipping up a batch of these?
Everything about this dish screams Sexy. You take brie, one of the creamiest, most indulgent cheese ever, pair it with some juicy mushroom caps sauteed in butter, and top it off with sauteed garlic, green onions, and parsley for one of the most incredible little appetizers you will ever eat.
And do you know the best part about it? They take like 10 minutes to throw together, leaving you lots of time to uncork that bottle of wine and snuggle up. 😉 ...continue reading →
I knew I wanted to challenge myself, and guess what I got to use for the first time ever?
This is cool because I didn't even know we had one of these. Turns out, it's been hiding on a top shelf in a cabinet I never go into, for like 30 years. When I asked my mom how to use it, she had no idea.
I only just started eating vegetables this summer, and the dish that made me realize they weren't so bad was this one. I made it originally with zucchini, yellow squash, yellow onions and red peppers. It was bright and colorful and the flavor was out of this world. I've been making it ever since! (Here is the original recipe)
You will need:
vegetables of your choosing: for this batch I used 1 small zucchini, 1 small yellow squash, 1/2 package of baby bella mushrooms and 1/2 package of mini corn
1/4 cup of olive oil
1 tsp Cajun seasoning: I use Emeril's Bayou Blast!
1/2 tsp salt
1/2 tsp cayenne (or a little more, if you like things spicy)
1 tbs Worcester sauce (in a pinch I have used soy sauce with a little bit of water before. Came out great)