Wednesday, March 19, 2014

No Churn Coffee Ice Cream



I have a favorite ice cream recipe. Jeni's Splendid makes the most delicious ice cream I've ever eaten or made, and while the recipe is by no means difficult, it does require an ice cream maker and a bit of a time/mess commitment.

So when I saw Nigella Lawson make her no churn espresso ice cream on tv, I was intrigued. Basically, frozen flavored whipped cream. Simple enough. And no cooking, no churning. Could it be real?

Tuesday, March 18, 2014

Oven Barbecued Ribs


There is nothing quite as hedonistic and finger licking good as a plate of meltingly tender barbecue ribs. They are easy to make (the only real investment is time) and so unctuously savory, meaty, and satisfying that I'm tempted to make them more often than is good for me.

Sunday, March 9, 2014

Happy Meatball Day!

Spaghetti and meatballs, full fledged comfort food.
March 9, 2014 is National Meatball Day! What better way to celebrate than making a batch yourself? Meaty, juicy, comforting, meatballs are relatively easy to make and can be modified and flavored to match anyone's tastes.

Sunday, February 16, 2014

Fried black-eyed peas


I did not grow up eating black eyed peas. For many years they were completely off my radar. Then, Alton Brown, on some random food network show, talked about a restaurant that was serving deep fried black eyed peas as a bar snack. I was intrigued.

Saturday, February 15, 2014

Wine Review: 2009 Domaine Paul Autard Chateneauneuf-du-Pape Cuvee La Cote Ronde


Happy Valentine's Day to me!

I have such affection for Chateneuf-du-Pape. From the Rhone region of France, these grenache blends were what got me obsessed with wine in the first place. So when it came to a wine to celebrate Valentine's Day, I could think of nothing better.

Beautiful garnet in the glass, the wine showed real subtlety and restraint. When it was first opened, there was a tartness to the fruit with a hint of menthol and white pepper. But, as the wine opened up, cassis, tobacco, and baking spices emerged. Medium in body, round in the mouth, there was quite a lot of tannin, yet it was so integrated and smooth you almost couldn't believe it, especially with just 5 years of age. The finish was lovely, long and smooth. The balance and tastiness makes this is a wine that can easily be gulped down, paired with food, or served to non-wine drinkers, but it's refinement should be savored. It got better as the night went on, so much so, that I saved just enough in the bottle for me to enjoy a glass tonight, to see what extra time does to this exceptionally made bottle of wine.

Sunday, February 9, 2014

Cooking Fundamentals: Fresh Pasta

Cooking Fundamentals: Fresh Pasta Recipe
Making fresh pasta at home can be intimidating. It seems (like pastry) to be a skill/technique that signifies an advanced home cook. Many argue that it isn't worth the effort, with all the high quality pastas in stores these days. And while it's true, there are ample supplies of high quality dried pasta available, most fresh pasta in your average grocery store can be easily beaten (and at a fraction of the cost) by making it yourself.

You are a very lucky person if you live near an Italian market that sells the good stuff, but making your own pasta also allows you to personalize and customize stuffed pastas. Ravioli, agnolotti, tortellini and more are just waiting to be explored and tailored exactly to your taste.




Saturday, February 8, 2014

Chicago Style Deep Dish Pizza AKA Italian Pie

Chicago Style Deep Dish Pizza AKA Italian Pie Recipe

My husband is not happy with me. Originally from New York, he's angry that Chicago-style deep dish is called pizza at all, and while he happily ate dinner tonight, I am apparently in the dog-house for my traitorous behavior.