Monday, April 7, 2014

Carrot Cake (Cupcakes)

I have a LOT of carrots in my fridge.  With the long winter this year, the CSA just keeps including them.  Nearly every week.  Seriously, I probably have 15 lbs., and that's after making egg rolls, coleslaw, ranch dip and carrots, hummus and carrots, carrot salad, and just plain carrots out of a zip-top bag.  Oh, and these little gems:

Sunday, March 30, 2014

Scape Pesto (Waiting on Spring)

After what seems like an endless winter, we seem to have FINALLY entered a warming trend in northern Vermont.  It's still dreary, but at least the rain continues to melt away the snow.  Last summer my husband and I joined a CSA (through the wonderful farm Pete's Greens in Craftsbury) and since they're a four-season farm, they offer three different CSA seasons: Fall/Winter, Spring, and Summer.  We've been in the spring share for a month now, but it still feels like winter - cabbage, root vegetables like rutabagas, carrots, and potatoes, and shoots mixtures containing the babiest of greens have been on rotation for the past few weeks.

Friday, December 6, 2013

Why I Cook

For me, this post will either serve as a death rattle - a final post in an attempt to keep this blog alive - or a revitalization.  I hope it's the latter.  I haven't posted since February, but in the nearly 10 months it's been since my last post, I never stopped cooking.  On the other hand, posting my recipes obviously didn't receive the same attention.

Saturday, February 23, 2013

Caesar Salad Bites in Parmesan Cups

I started thinking about Caesar salad the other day.  I love a good Caesar, although it's remarkable how frequently a Caesar is relegated to a shadow of its ideal self: Less than crisp romaine lettuce, drowning in heavy bottled dressing and topped with a Parmesan-like cheese that more closely resembles the stuff in a green can rather than the shavings off of a block.  And the croutons!  It's almost too much to bear.

Friday, December 21, 2012

Crispy Fried Chickpeas

It seems the holidays have snuck up on me!  With everything to do, between wrapping up projects for year-end at the office, to shopping for gifts and planning Christmas dinner, these fried chickpeas make a handy snack that's easy to throw in your car or purse.

I'm not big on resolutions, but I'm going to try my best to post more often in 2013.  I'm aiming for an average of one post every two weeks.  Wish me luck!

Sunday, October 7, 2012

Campstove Breakfast Hash

We live in Vermont.  It's GORGEOUS.  In the summer, it's lush and verdant; in the winter, a blanket of snow (usually) blankets the ground, making the world seem so much quieter.  And I'm pretty sure God's just showing off in the fall.  Then there's spring, a.k.a. mud season.  Let's not talk about mud season.

In any case, my husband and I were inspired by a collection of events and people to start making those most of what we have at our fingertips.  I've always enjoyed the culinary bounty that Vermont has to offer - bread, cheese, beer, the freshest eggs I've ever laid eyes on, cheese, pastured meats, did I mention cheese? - but we realized that it was time to expand our horizons.  We began kayaking (in a tandem inflatable, which fits quite nicely in our apartment), and camping; and culminated in spending a long weekend at Green River Reservoir, where campsites are reached solely by boat and amenities include a fire ring, and not much else.  It was perfect.

Sunday, September 2, 2012

Gazpacho Andaluz

I love this time of year - the days are warm, but the mornings are cool and crisp; the days begin to get shorter and the hub-bub of summer gives way to the rhythms of autumn.  But yet summer persists for a few more weeks, continuing to bring forth tomatoes, zucchini, and late summer raspberries.

This gazpacho andaluz is a great way to make use of tomatoes that have hit their peak, or are even slightly overripe.  The simplicity of this recipe lets the clean, bright flavors of the cucumber and tomato shine, but can also lend itself to a cook's whim - to Saveur magazine's recipe, I added 1/4 teaspoon of sweet smoked spanish paprika to add just a bit of depth.  To serve, I dice a bit of English cucumber (I like the color that the thin peel adds to the soup) and cherry tomatoes.  A drizzle of fruity spanish olive oil is a lovely finish.

See the recipe here:

Happy Labor Day!