We cook at home pretty much every night thanks to having a dog with separation anxiety. Usually it’s a mix of new recipes, repeats and staples that need no recipe. We typically need some leftovers for lunch and a variety of meat or veggie mains. It feels like we made a lot of new recipes this week but maybe I’ll start a tally have a better sense of the crazy.
Linzer everything! Mainly tortes and cookies. Mostly torte. The torte makes the most Linzer. And during the season of giving, it’s best to give lots of Linzer.
Not as shortbready as a pure shortbread cookie but there’s lots of butter flavor. Plus peaches and some crumble on top, it’s so good. Remember to share.
When we visit Rip’s family in Connecticut we make numerous trips to a bakery, called Oven’s of France. My current favorite cookie / obsession is a Shortbread Jam Cookie. Over the weekend Rip was there, eating these cookies, so I attempted my own!
This is a favorite summer salad. You could make this in winter, but it is really better when everything is in season and super fresh. It’s sweet, savory and has some heft to it.
You could top this with some leftover chicken, steak, tofu, but it stands well on it’s own. The only commitment is a lot of chopping. …
I’m so used to Mac n’ Cheese out of a box that it’s a nice change to know and be able to identify all the ingredients! I’m now a little weirded out by the yellow powder in the box. Is it really cheese or just yellow flavoring… At the same time I love this dish! In high school a my group of friends used to make this, placing the pot in the middle of the kitchen floor and everyone eating out of the pot with forks in a circle. That’s a true one dish meal.
I’m doing a second Risotto recipe just eight posts after my first one! I’m blogging it although this is the first time I’ve ever made the recipe. And… I changed measurements without noting how much.
Why would I do all these bad food blogger things? Because I’m already feeling the pressure of what a food blogger “should” do and I don’t want to work that way. Maybe it’s my ever present rebellious streak. Or simply wanting this food blogging experience to be enjoyable, have less pressure and to reflect what I actually cook.. So I’m posting this to”get over it”. Lets set the standard low so we can only go higher from here. Thankfully it’s a good risotto.
I love eggs and toast for breakfast. Love love love. Scrambled, poached, fried on sourdough, english muffin, cinnamon toast. But sometimes I’ll admit variety is nice. Plus making it the night before makes the morning just a little easier. It did take a little while for those not used to chia seeds to get used to the look and texture.
The best thing I did during undergrad and life (seriously) was work at the UC Davis Coffee House (the Coho). My dream job was to work in the paint section of Ace Hardware, I’ve always loved colors. But they just wanted me for my cashier skills. So instead I worked for 3 years in the Coho kitchen. Best job ever! It had a few obvious perks; free food, flexible hours, right on campus, working with other students, great music, free container dishware for the home (we used 5 gallon lids for plates and large lemon concentrate containers were cut in half for cups, pure class). But it was so much more! I’d love to re-experience the feeling I had while working there. I really loved what I was doing and the people I was doing it with. It’s still a special place in my heart. So every now and again I pull out a Coffee House cookbook and remake my favorites.
This is my longest standing “without a recipe” dish. Years ago, when I was just out of college and living in Scotland I made some risotto for a date night. Thankfully that recipe stuck with me. As I started a 5 month backpacking trip I carried some Arborio rice, garlic and bouillon cubes around with me, sometimes parmesan too. I bastardized the recipe to be a one pot meal, bought what veggies I could find and never knew I was doing it all wrong!
I still make this basic recipe, expanding into another pot or two, sometimes adding meat, but always enough for leftovers. For the most part, I’ve kept the cooking to one pan. I definitely use another pot to keep the stock warm. But if you’re using boullion you can heat some water in a kettle and mix the bouillon in a large jar or mug. Other proper recipes probably call for cooking the onions and veggies in a different pan… which I’ll admit you probably get better browning on the veggies that way. But i’m gonna stick with my way for a while longer.