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Does anyone else go crazy over spinach and feta together?
My love for these spanakopita strudels might have something to do with the phyllo dough and copious amounts of butter, but I’m fairly certain it stems from my appreciation for the spinach-feta combo. Other then requiring a little patience, you have no excuse for not attempting these at home. They are crazy good and seriously easy to make. Mix a few ingredients together, throw ‘em on top of some phyllo, fold, bake, and devour. I’ve recently discovered that I don’t hate black beans. I know, I know — how am I just learning this? I’m not about to pop open a can and eat them straight out of the container, but I’m taking baby steps. I’m learning to add more than half a can when a recipe calls for the whole thing. And that mashing them up and adding lots of other tasty ingredients can yield a delicious patty that, while still mostly beans, can be adapted to any flavor profile I like. Now let’s be honest: nothing in the world can replace a juicy, medium-rare beef burger done right, but for those nights when I’m looking for something a little healthier.. a little meat-free.. I’d recommend these bad boys.
Continue reading Black Bean Patties with Corn Relish and Avocado Cream Sauce Every summer I go through this phase where I want to eat local, seasonal ingredients. I also try to cut back on meats, I limit my intake of cream, and vow to eat like that for as long possible. This gazpacho makes that easy. (Hamburgers and ice cream make that hard.) This also happens to be vegetarian, vegan, raw, and gluten-free if you omit the bread (but I would never, ever suggest that unless you enjoy being sad — bread is my source of ultimate happiness). Given the chef behind this recipe (Daniel Humm of Eleven Madison Park), it’s no surprise. Chef Humm has made a name for himself as a master of gastronomic fare in the last few years, but also excels at producing complex flavors from simple ingredients. No heavy machinery or fancy foods are needed to make this soup. It does benefit, however, from being served on an extra hot day. Fortunately (or not) for New England, we’ve got a few of those coming up later this week. I considered posting a picture of these veggies and just the words, “Make this. Now.” … but then I couldn’t tell you how much I love them. These veggies deserve more than that. They deserve a post dedicated to just how straightforward and wonderful they are. If you are not generally a vegetable person (I’m looking at some of John’s friends…), you have an open invitation to come over for dinner so I can make this for you and help you see the light. Veggies are good. Veggies are your friends. Veggies are begging to be grilled.
Let’s not pretend I went off and reinvented the wheel here. Chopped vegetables + olive oil + grill = nothing new and fancy. It’s good, though. Like really, really good. And that’s all there is to it. Continue reading The Best Grilled Veggies. Ever. I don’t have a lot of time. Our apartment is in complete disarray, I still haven’t finalized which colors I want for our walls (yes, we begin painting tomorrow morning!), and I have officially packed all of my kitchen appliances. No cooking for a whole week. What am I going to do?! Well, for starters I’ll probably eat a lot of tuna sandwiches. Or PB & J. Though preferably not together. These sweet potato skins are the last thing I’ll have cooked here. That’s a big honor. And they’re good. Really, really good. Unless you’re not a fan of corn. In which case, I can’t believe we’re married and after everything I’ve cooked for you, you still don’t love corn. For the rest of you, I’m fairly certain you’ll adore these. In addition to being colorful and full of flavor, they’re healthy. Like actually good for you, contain very little fat, healthy. Win-win.
I apologize for the lack of photos recently. With all the boxes and clutter from getting ready to move, there’s hardly any space to put plates down. (Seriously, we’ve been eating with plates on our laps, or worse, standing up, for the last few nights. It’s embarrassing.) All of that will change soon, though! So on that note, I’ll bid you adieu for the next week. We’ve got a lot to get done, but I promise to come back in full swing as soon as we get settled into our new house. Our house. God, I love the sound of that. I’m a horrible person. I’m posting a recipe during Passover that, by all means, I shouldn’t be eating right now.
It’s not as bad as it looks, though. I made these last week, well before Passover began. Okay, actually it is as bad as it looks. I’ve already caved and eaten delicious bready things. We’ve been so busy recently that I haven’t had much time for anything other than packing, cleaning, and eating. And eating generally involves foods that we have on hand or whatever I’m craving at the moment. Most recently, it was doughnuts. But back to what’s important: knishes. A few weeks ago I came across this recipe on Smitten Kitchen. I love knish. Like really, really love them. Now these aren’t your average Joe, grab-and-go knishes that you’ll see at food carts on every corner in NYC. Those are flat, hard, fried, and generally lacking in most characteristics that make a knish so great. These are the real deal. Big, fluffy, round knish that are baked to a delicious golden brown and filled with nothing more than potatoes and caramelized (not sautéed) onions. They’re perfect. Continue reading Potato Knish I nailed this, guys.
The assignment was to eat more veggies, right? I wouldn’t go substituting these fritters for fresh greens every day of the week, but a little indulgence (read: oil) once in a while is never a bad thing! Also, they’re damn tasty. I seriously could not wait to post this recipe. I almost posted twice yesterday, but that seemed a little excessive.
Let’s be honest: I’m a much better cook than I am a baker. Every once in a while I get an itch to whip up brownies or cheesecake, but in general, I’m more of a savory kind of gal. When I came across this recipe, I knew, I just knew it would be my kind of dessert. First of all, it’s got two.sticks.of.butter. (Yes, you read that correctly.) Combine all that butter with chopped rosemary, turn it into a giant cookie or tart, and BHAM! My perfect dessert. For all you skeptics out there scratching your head at the thought of combining fresh herbs with something savory like shortbread… think again. This is by far one of the tastiest desserts I’ve ever baked. And the best part? It can double as a savory side dish! Dessert, appetizer, whatever. These savory delights know no bounds. Continue reading Rosemary Shortbread Aka: The perfect holiday vegetable. It’s that time again. Time to start posting (or reading about) your favorite Thanksgiving recipes! And this one? It’s a keeper. |
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