Genius! Instead of plain old boring croutons, make grilled cheese and cut it into cubes for grilled cheese croutons. Makes the classic winter meal a little fancier and is completely amazing, especially if using fresh mozzarella, which I did.
People think that risotto is hard to make. And it is, but only if you use one of those recipes that has you standing over the stove mixing the wine and chicken stock and adding ladlefuls each time the liquid is absorbed. One of my favorite people ever, Ina Garten, just makes her risotto in the oven. So easy! Especially if you have homemade vegetable broth in the freezer, like I always do.
We love cauliflower! And eat it many different ways. Of course, it’s always delicious just roasted with some olive oil, salt, and pepper. But this cheesy and oniony dish is simple, toasty, and not much harder than just roasting. It’s a great side dish that’s become a staple in our house. Continue reading
I love making biscotti. But it’s always a dessert or after dinner treat. This biscotti is savory, and can be served before a meal or alongside a salad. It’s really yummy, and can be eaten in place of bread sticks.
Remember when I made paneer? That was really only so I could make this dinner! A fragrant and spicy spinach dish flavored with garlic, cumin and green chiles. This was a good start for a Syrian cook, spice-wise, since I already have whole cumin in my pantry. So you don’t have to go spice shopping just yet!
I actually couldn’t find green chiles, but poblanos are pretty close, and they sell those at Fairway. Continue reading
I’ve experimented with Indian food before, but when I found an Indian cookbook in the food section of my library, I decided to try again. How to Cook Indian: More Than 500 Classic Recipes for the Modern Kitchen by Sanjeev Kapoor is a great introduction to Indian cooking, and I even renewed it so I could experiment with some more difficult recipes, too. Sorry, neighbors, for smelling up the hallway!
The first and easiest thing I made was paneer, an Indian pressed cheese.
I have been wanting to make this cake ever since I bought this cookbook, and that was a while ago. But first I didn’t find kosher mascarpone cheese, then I didn’t have an occasion to bake it for, and then I had a baby who didn’t really allow me to do much multi-step cake baking. Well I baked it. It took a while. I juiced lemons one day, made curd another, worked on the frosting the next morning, and that afternoon finally baked the cakes. So it took a while, but it was done, decorated, and waiting in the fridge to eat. I wanted to skip lunch and just eat cake. Continue reading
As you know, I’ve made a chocolate souffle before. And while it was amazingly delicious, it definitely wasn’t a meal. So I decided to try my hand at something new, and something that home cooks are way too often scared of: savory souffle! This souffle with cheese and greens was SO easy to make, I promise! Of course, I used an Ina recipe. One that I actually didn’t see online, but rewound my DVR to make sure I got all the measurements and ingredients right.
Well, it’s actually Eggplant Parmigiana. But the cheese I bought was spelled Parmesan, so that’s how I’m spelling the title of this dish. Continue reading
Every month, I’m lucky enough to get the newest Bon Appetit in my mailbox (). I always look through it and bookmark all the recipes I want to try. There are way too many, so I like to try at least one recipe from each issue. Back in November, I saw a recipe for a gratin and knew I had to try it. I just didn’t know it would take me MONTHS to actually do it. Not that it was hard or anything, but there are just SO many recipes on my to do list that I don’t always get around to making some until way later than I want. And sometimes when new recipes come along and the ingredients are already in my pantry, older ones just get pushed aside (but never forgotten, because of course I write them down).
Does anyone know a good way to cure myself of this too-many-recipes-on-my-to-do-list syndrome? That doesn’t involve turning off food network or browsing cookbooks. Because otherwise I would be bored. Continue reading