Hey gang, I'm sorry it's been a while since I've posted, but its taken me a few weeks to get my schedule organized after starting my new job to where I've been able to put some time aside for Oui, Chef. It turns out that I started at America's Test Kitchen at the very busiest time of year, with everyone scrambling to get ahead on their magazine or cookbook work before much of the month of May is lost to filming the ATK television series. As such, I've had the opportunity to be involved with some work that I otherwise might have had to wait months to try, and while in many ways its been cool, its also been a little overwhelming.
Continue reading "Peanut Butter Brownies" »
Just a quick post today as I have such a busy weekend what with the Easter holiday AND a family birthday to shop-plan-cook for, but it's been a while since I posted and I'm anxious to check in with you all.
First, I had a GREAT week working my new gig at America's Test Kitchen. Everyone I've met, and especially my teammates at Cook's Illustrated have been awesome. They've been incredibly helpful, welcoming and PATIENT as I work to quickly learn the ropes and become a fully contributing member of the team. After a few days of HR and IT "new hire" stuff I was in the kitchen getting started on two new recipes I'm developing. I've got a ton to learn, but I'm already having a blast in the mix with some seriously talented cooks. So fun!
Continue reading "Honey Walnut Bars" »
, Cookies - Bars
, Dried Cranberries
These are a slight twist on some cookies I made a couple of years back that I pitched as a perfect breakfast treat.
I know, cookies for breakfast....what could be better, huh? Especially if you've got kids. I mean can you imagine the love that will be flowing your way when you tell them you've made them cookies for breakfast?
Continue reading "Quinoa Cookies" »
, Breakfast / Brunch
, Dried Cherries
, Dried Cranberries
Paleolithic eating, or "Paleo" for short is all the rage these days. In a nutshell, the paleo diet consists of foods that only our most ancient ancestors would have eaten, like lean meats, fruits, nuts, and vegetables (this all prior to the advent of agrarian living). Conspicuously absent from a paleo diet are more "modern" foods such as dairy products, wheat, grains and legumes, and all forms of processed sugar. As someone who is pretty careful about my sugar intake and not particularly sensitive to wheat products (no gluten intolerance here) I've never given the paleo diet much of a thought, but if this recipe is any indication, then perhaps its worth a second look.
Continue reading "Paleo Granola" »
This salad was inspired by one I ate a few times while living in Paris. While there, we occasionally grabbed lunch at a trendy little joint called L'Avenue on avenue Montaigne in the city's chic 8th arrondissement. There was hardly anything better than sitting on the restaurant's terrace on a spring day, washing down a chilled haricot vert salad with a crisp chablis, all the while watching the beautiful people pass by on their way to spending oodles of ching on Paris' premiere fashion shopping street.
Continue reading "Haricot Vert Salad Nicoise" »
Every time I make twice baked potatoes I curse myself for not making them more often. They are hardly more work than a traditional baked potato, and while the ingredients aren't really different (I usually put butter, sour cream and chives on my baked spuds) something magical seems to happen when you fully mix the topping into the flesh of the potato and send it back into the oven for a quick stay at finishing school.
Continue reading "Twice Baked Potatoes" »
The kitchen gods were good to me this week. Just as I was noodling on what to do with an almost full container of ricotta cheese in my fridge (leftover from making these seafood ravioli), this gorgeous recipe for a ricotta based cake arrived at my doorstep courtesy of my friends at Bon Appétit Magazine.
Continue reading "Raspberry Ricotta Cake" »
How many of you have ever made your own pasta?
I know it can seem a bit daunting, and with high-quality dried and fresh pastas available everywhere these days, many of us can't be bothered with making it from scratch. But can I tell you something? Once you experience the ritual of making your own and then taste how clearly superior it is to ANY store bought brand, you'll be a pasta maker for life.
Continue reading "Seafood Ravioli with Brown Butter Caper Sauce" »
I love potatoes! Whether they be white, sweet, or purple; smashed, whipped, or fried....you name it and if its made with a spud I'm a fan.
That said, I do recognize their nutritional challenges (especially white varieties), and often lament the fact that the creamy dollop of mashed potatoes smiling back at me from the center of my plate, offer little in the way of nutrition, save the dairy fat brought by the cream and butter that make them so luscious. Over the years I've made efforts to augment the whipped goodness that often anchors my meals by either adding healthier veggies to my spuds to make them more nutritious, or by replacing them altogether with a tasty alternative.
Continue reading "Puréed Flageolet Beans with Goat Cheese" »
I've had a lot of time to catch up on food magazine reading over the past few weeks as the Northeast has been pounded with FOUR significant snowstorms that have kept us all locked up and out of harm's way. As luck would have it I had all of the ingredients for this special treat on-hand during the first of these big snow events, which was a blizzard that dropped 31" of snow on us, and required that we stay put for 3 days until a plow could finally reach us and clear the drive.
Continue reading "Rice Pudding with Boozy Fruit Compote" »