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recipes

Cheesecake with a Blackberry Lavender Sauce

Cheesecake with a Blackberry Lavender Sauce

September 30, 2016 |  Category:   cooking recipes

Mark recently remarked to me that I was lucky because sometimes I can wish for cake and it will magically appear the next day. If I’m really lucky, he’ll whip one up in a few hours. I know not everyone is a cake person, but if you are, there’s something about a cake craving that can be so intense that nothing else – not ice cream, or a pastry, or even a cupcake – can satiate it. It’s true that these cravings often come when I’m super stressed (and can I tell you right now that my stress level is through the roof this month?), but that fragrant smell of cake baking in the oven is so comforting. While it… CONTINUE READING

cherry season, and a recipe for Cherries galette

cherry season, and a recipe for Cherries galette

August 15, 2016 |  Category:   baked goods + desserts recipes

I recently read an article behind the reason why produce in Chinatown is so much cheaper than other supermarkets and grocery stores in the city. It's something that always made me curious, but never thought too deeply about, perhaps so I could continue to blindly enjoy bargain priced mangoes, lychees and cherries. Oh, the cherries! I especially get excited when cherries first appear on the streets of Chinatown because they can be bought for as much as half of what the supermarkets charge. How is this possible? Turns out these vendors have a different supplier than mainstream supermarkets – they deal directly with farmers and wholesalers. Eating cherries on their own is probably my favorite way to eat them,… CONTINUE READING

Key Lime Pie

Key Lime Pie

June 10, 2016 |  Category:   baked goods + desserts recipes

We posted this key lime pie a few weeks ago on Instagram and got requests for the recipe, so we decided to post it. It’s such a simple pie to make, especially if you get a pre-baked graham cracker crust. Mark usually makes his own, but honestly, the pre-baked ones you get at the store can be just fine. We’ve tried a few key lime pie recipes before, but this one came out particularly well, with just the right balance of tart and sweet (sometimes key lime pies can come out a little too tart). Not sure what it is, but I haven’t been craving chocolate desserts for a good long while. Things that I’ve loved in the past like… CONTINUE READING

Pizza night

Pizza night

February 3, 2015 |  Category:   cooking life recipes

We’ve been getting more creative with our homemade pizzas and experimenting with all kinds of toppings lately. It’s one of those casual dishes that’s good for grazing all day on New Year’s Day or a Superbowl Sunday, and one where the kids can help and build whichever kind of pizza they want. It’s easy once you have a solid crust to build on and lately, Mark’s been using the recipe from Roberta’s Pizza in Bushwick. The key here is to use flour ideal for pizza dough. Caputo or Tipo 00 flour is generally known to be the best kind of flour for pizza because it’s finely ground, and we’ve noticed a difference in the taste and texture of the pizza… CONTINUE READING

fresh fruit tart with Vanilla Pastry Cream

fresh fruit tart with Vanilla Pastry Cream

April 12, 2014 |  Category:   baked goods + desserts recipes

I made a recipe story for our fresh fruit tart on Stellar, but wanted to document it on the blog too because, well, when was the last time we posted a recipe? If you recognized the photo of the tarts as one that we had on our calendar, then you are correct. This was for a project that never came to be. Oh, the graveyard of abandoned or unrealized projects…how many times have we dumped our failures into your yard?   But I digress.   Fresh Fruit Tarts Makes four individual servings   Tart Dough 6 ounces cold butter 2 cups flour 5 tablespoons sugar ¼ teaspoon salt 1 egg 1 egg yolk   Cut the butter into small pieces.… CONTINUE READING

Roasted Corn and Yellow Tomato Chowder

Roasted Corn and Yellow Tomato Chowder

August 5, 2013 |  Category:   recipes

Hard to believe given that it’s the height of summer, but there have been a few days recently where the weather was downright cool and even a bit chilly on the days when it’s been wet and stormy. This inspired Mark to want to make a chowder after picking up some tomatoes and corn at the farmer’s market. He had made focaccia with some thyme picked from our balcony garden the day before and was in the mood for soup to dip the bread in. The chowder is loaded with chunky fresh ingredients, but the roasting of the corn and tomatoes give it a rich, caramelized flavor that hints of the Fall season to come.   Roasted Corn and Yellow… CONTINUE READING

Bhindi Masala and Chana Dal

Bhindi Masala and Chana Dal

June 28, 2013 |  Category:   cooking recipes

Thank you all for the recipe suggestions, especially to those readers who took the time to type out whole recipes in comments. We actually do rotate quite a number of dishes that were mentioned. Once a week we have a taco night, a pasta night, a burger night (Claudine and I eat vegetarian Chicken burgers from Morningstar most of the time). These often end up happening on evenings when time is tight. When Mark does have more time to prepare dinner, he often will make other dishes like a steamed fish, a roast chicken, Cuban sandwiches, an Asian noodle dish, a curry, Thai or Indian food.   I’m trying to find my own go-to dishes that will add variety to… CONTINUE READING

Lentil Soup (vegan)

Lentil Soup (vegan)

May 1, 2012 |  Category:   recipes

Does anyone really get excited about lentil soup? It’s a good old standby, hearty and filling, but I can’t really say I ever crave a bowl of lentil soup. But Mark made a huge pot the other day and it was SO good and flavorful, I was already looking forward to having another bowl the next day. Because we all know, soup is one of those foods that taste better the next day.   Lentil Soup (serves eight)   1/4 cup olive oil 3 cloves garlic, minced 1 medium onion, diced 1 pound button mushrooms, roughly chopped 3 carrots, peeled and diced 3 celery stalks, diced 2 Tablespoons finely chopped rosemary 1/3 cup tomato paste 8 cups vegetable broth 1… CONTINUE READING

natural dye Easter eggs, part 2

natural dye Easter eggs, part 2

April 3, 2012 |  Category:   craft holidays recipes

Here’s how our batch of eggs turned out after leaving them in their natural dye baths overnight (see post and general recipes from part 1 here). I do think that’s key to getting some of the rich jewel tones, to leave them in overnight. Even though the eggs didn’t stay as saturated once dried as it did right after taking them out of their baths (particularly the red beet dye), I love the more subdued, mottled effect that it left.   After placing each egg back in the carton to dry off, I did buff them a bit to gently wipe off any excess coloring and powdered residue that was left on the egg, particularly the tumeric. The colors are… CONTINUE READING

natural dye eggs for easter, part 1

natural dye eggs for easter, part 1

April 2, 2012 |  Category:   craft holidays life recipes seasonal

This is something we’ve been wanting to do for years – dyeing Easter eggs using vegetables and spices. After seeing how beautiful my friend Jen Causey’s eggs turned out, we planned our yearly egg dyeing activity over the weekend. Here’s the basic method and recipe that we used for our four colors:   Blue: Simmer 4 cups of water with 1 small red cabbage (roughly chopped) for 15 minutes.   Red: Simmer 4 cups of water with 2 medium red beets (grated) for 15 minutes.   Yellow: Bring 4 cups of water to a boil and stir in 1/4 cup turmeric. Boil for 1 more minute.   Brown: Bring 4 cups of water to a boil with 1 cup ground… CONTINUE READING

lentil patties with garlic sauce

lentil patties with garlic sauce

March 26, 2012 |  Category:   recipes

Here’s an experiment with lentil patties that I did a few weeks ago that turned out quite well. It makes a great alternative to falafels if you’re a bit tired of the chickpea version. I must insist that you make the garlic sauce to eat along with it because it is delicious. We ate the patties with vegetables one night, but rolled them with hummus and a little garlic sauce in tortillas the next day for an easy lunch.   Lentil Patties (serves 4-6)   1/2 pound lentils 4 carrots, peeled 1/3 cup grated parmesan cheese 2 Tablespoons nutritional yeast 1 teaspoon salt 1/2 teaspoon ground black pepper 1 egg 2 Tablespoons flour Japanese breadcrumbs for coating Canola oil for frying… CONTINUE READING

vegetarian shepherd’s pie

vegetarian shepherd’s pie

March 13, 2012 |  Category:   cooking recipes

Influenced by Jenna’s decision to cut meat way down from her diet, I’ve been cooking a lot more meatless meals in the past month. It hasn’t been hard since we were both vegetarians for so long and I probably have a database of recipes, if only in my head. This vegetarian shepherd’s pie, which is also vegan, is super filling, flavorful and makes a nice hearty, well rounded meal served with a salad.   Mushroom & Root Vegetable Shepherd’s Pie (serves 4-6)   1/4 ounce packet of dried porcini mushrooms 2 Tablespoons olive oil 1 pound button mushrooms, quartered 4 cloves garlic, peeled and roughly chopped 2 parsnips, peeled and cut into medium-sized chunks 2 turnips, peeled and cut into medium-sized… CONTINUE READING

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