Passover is almost here (begins sundown this year on April 22nd) and, per usual, I’m itching to test out new recipes for the holiday, which got me thinking about the Passover staple food I used to love: gefilte fish. Something healthier, something tastier and something lighter was my thought process. This springtime salmon terrine – aka my take on gefilte fish – came to mind and it’s nothing like the jarred stuff.
Asparagus with Mustard Anchovy Vinaigrette + Poached Eggs {gluten free, dairy free, soy free}
Spring is here!
So is asparagus season – yum! Our relationship has come a long way.
Growing up, raw carrots, lettuce, and tomatoes were welcomed on my plate, for the most part, and nothing else. The green vegetables were what I had a tough time with. Mushy, and usually marginally seasoned thus resulting in my conviction: I will never eat vegetables for the rest of my life.
Grain Free Almond Joy Cookies
I heard about the 5th Annual Great Food Blogger Cookie Swap back in October, on a blog somewhere – I can’t remember – where bloggers are given three names to send each a dozen cookies and also receive cookies in exchange, all through the mail. This caught my interest for obvious reasons and the idea of raising money for charity.
Grain Free Pumpkin Butter Waffles with Maple Cinnamon Glaze
Even though we are all well past pumpkin, I’m boldly (gasp) reprising its role despite all the gingerbread and eggnog in the air.
My love of waffles is obvious – gingerbread, pumpkin spice, vanilla bacon, (posted so long ago using my iPhone 4 (yes, really) to which the photos don’t do any justice), and savory cornbread ones with fried chicken (another vintage recipe), it’s no wonder I’m inspired to try new waffle recipes.
Shredded Brussels Sprouts Salad with Persimmon, Jicama, and Coconut Chips
With Thanksgiving days away, I have been thinking about all the things I’m grateful for. Grateful for my family, friends, health, and you, my cyber friends for keeping my life colorful, constant and memorable – blessings I cherish. And, I don’t care how cheesy this sounds, but I want to say THANK YOU, my dear blog friends! YOU make this little hobby of mine so much fun! Seriously, something that started out as a way to journal new recipes on a new journey of food became more than I would have ever thought.
Simple Root Vegetable Hash with Eggs
Many years ago, while living in New York and dating my now-husband, we would love to get breakfast at the local diner. The order was always two sunny-side-up eggs, hash browns, toast, and coffee. It was simple but satisfying and brings back memories of those days at the diner giggling and me taking small bites, because what would he think of me! New York “hash browns” were not your typical crispy, oval-shaped hash browns, more like stove-top diced up potatoes and onions with bell peppers.
Brussels sprouts with glazed pancetta and pecans
Brussels sprouts, you either love ’em or hate ’em. I find it’s one of those vegetables where it’s a hit or miss. I personally love the little miniature cabbage looking things, but I get that they’re not for everyone. With a little holiday dress-up, even the “brussels sprouts haters of the world” won’t resist this.
Kabotcha + Kuri Squash Autumn Soup
It’s November! Over the weekend, I have been a busy bee compiling my notes and jotting down my sweet and savory recipe ideas for Thanksgiving and I can’t wait to share them with you! Oh, the decisions … the best kind in life. This is my favorite time of the year to push my hectic life aside to enjoy the moments … loved ones, traditions, reflecting on the good things in life … and with that good food.
Sweet Potato and Red Onion with tahini and za’ atar
Given the amount of cookbooks I’ve collected over the years one would think a new recipe would be whipped up every day. Not every day, sometimes not for weeks. And then, as if something is in the air, I’m yearning to try all sorts of new recipes. When the mood strikes for Middle Eastern my go-to cookbooks are from Yotam Ottolenghi. I will admit, I’m not really one to go too far off the beaten path in terms of spices and such because, you know, children, weeknight dinners, and allergens. But sometimes cookbooks, like his, bring a sense of adventure and faraway travels to the table without being too fussy and far reach; or even objected by very cute little palettes and become family favorites. This is one of those recipes, and now a go-to recipe in our home.
Braised Beef Short Ribs + Parsnip Puree, an adapted Ad Hoc recipe
Please excuse my slightly obsessive chatter on Thomas Keller for a minute, or two. His passion, dedication and attention to detail is something I admire deeply.
He is an acclaimed chef behind the world renowned French Laundry, Per Se, Bouchon, and Ad Hoc restaurants and beautifully represents the art of intuitive cooking. In his cookbooks (yes, have them all) he shares his (simplified) techniques for us home cooks to apply to some fabulous recipes. Specifically, this gluten free and dairy free braised beef short ribs and parsnip puree recipe.