organizing my most useful kitchen tools
I learn so much at every Cooking Club, and enjoy so many of the dishes ... but here are some of my favorites!
I am often asked, "What is your favorite thing to make?" I hem and haw and say I can't pick just one thing ... but this Pumpkin - Gruyere Focaccia recipe may be it. I originally posted the recipe, without pictures, in March, but now that we are in full-pumpkin-season-swing, I made a batch this week and wanted to post the pictures. I ... view more
In this recipe, you make your own ground chicken. Are you both intrigued by, and skeptical of, that statement? I admit that I would have been, before I first processed my own meat. I promise you though: a food processor will make short work of chicken breasts; add a few mix-ins and you have a healthy, fast dinner with a complex taste. This ... view more
Traditional pesto is made with basil, garlic, parmesan reggiano, olive oil, and pine nuts - but there is nothing that says we can't mix that up a bit. I find that pesto made with all basil is just a bit too basil-y for me - and pine nuts are disproportionately expensive recently. That brings us to Spinach - Walnut Pesto. Equal parts basil and ... view more
July 4 weekend has come to a close, but grilling season is still in full swing! You may recall from my Homemade Grilled Bread post that at a recent Cooking Club (Hostess: AWP; Theme: Grilling; Date: 06.09.13), I tried my hand at making fresh bread dough - and grilling it. The bread was delicious - my guess is it was the sour cream that made it ... view more
At this month's Cooking Club, I acquainted myself with a propane grill at a good old-fashioned barbecue in AWP's backyard. My apartment building has a community grill on the roof, and I had not made much use of it - until now. Yes, the success of this bread has made me want to grill. For Cooking Club, I selected to make Grilled Flatbreads; we ... view more
I was so intimidated by the thought of cooking a whole chicken - until I tried. Turns out, there is very little more to it than putting a chicken in the oven. It is something I do with regularity now - they are so versatile. This recipe is a Cooking Club Instant Classic (Hostess: me; Theme: Back to Basics - Cooking Techniques; Date: 05.19.13) ... view more
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