I’ve always loved artichokes stuffed with breadcrumbs, but have been to intimidated (or lazy?) to do it myself. What was I waiting for? Sure, it took a little time to scrape out the hairy choke at the beginning (with a serrated grapefruit spoon, as the recipe suggested), but really, it was done in just a couple of … Continue reading
Filed under Eating in …
Lemon Cake
Can you tell I’ve made this lemon cake many times? This stained and slightly burned card is a relic of my days in Cambridge (MA) in the late…well, I won’t tell you how many decades ago it was! I realize now what I didn’t then, that it is basically a time-honored pound cake, but with … Continue reading
A Humble Dinner
This was a worknight dinner when I was too harried to do much. But I had farm fresh eggs (Cherry Grove), excellent spicy Neapolitan (or “Napoletano”) salami from Salumeria Biellese (they sometimes sell their products at local Slow Food events), and a jar of very simple marinara sauce. (I could have just used plain canned tomatoes, … Continue reading
Osso Buco
Sometimes I have to outwit my freezer. If I want to slip in something new, I must take something out. Yes, I am one of those people whose freezer is always too full. The apple doesn’t fall far from the tree, as one friend tells me, and sure enough, my father is the same way – and … Continue reading
Lamb & Egglplant
This meal was surprisingly quick to put together on a recent worknight. I’d already thawed the ground lamb that I almost always have on hand in the freezer (often from Whole Earth Center). I had a plump eggplant waiting in the crisper. The eggplant I sliced in half (lengthwise of course), slashed the cut sides, and … Continue reading
Salsa (and thoughts on crème fraîche)
I must think it’s summer, because I just could not resist buying watermelon the other day. I chunked some up for salsa, mixing it with chopped jalapeno, radish, scallion, and cilantro. I juiced half a lime into it with my grooved wooden thingy (the best!), and there you go, some wonderfully sassy salsa. I had mine … Continue reading
Prairie Pot Roast
I was ogling the meats in the Whole Foods butcher case a while back, and noticed they had Bison pot roast on sale. It may have been called “chuck” and not pot roast, I can’t really remember, but it was quite reasonably priced, I thought (maybe $4.99 a pound?), so I bought a small one. … Continue reading
Darling Dumplings
Every culture seems to have its version of dumplings, but for me it’s all about the Chinese repertoire, which is extensive. It started, for me, with potstickers. It was love at first bite, lo those many years ago – so many that I’m not quite sure where or when that was. But I also enjoy … Continue reading
Cheater’s Baklava
Thought I’d share the recipe for the baklava I took to the Mary Jacobs Library in Rocky Hill when I spoke there last week. If you have avoided making this because of having to butter all those sheets of phyllo, have I got a solution for you. Don’t do it. Try my easy method below, … Continue reading
Baaaa
I’m scooping myself here, for my upcoming March 13 In The Kitchen column for the Princeton Packet about Shepherd’s Pie. Which, by the way, is made with lamb, while Cottage Pie is made with beef. I never knew. But I couldn’t resist sharing this photo of my own recent efforts. I didn’t pipe on the mashed … Continue reading
NJ SPICE 