Full Gastronomic Tilt

So, I’m moved. We’re moved. I’m still adjusting to the ‘we.’ To everything, really.
Penguin didn’t take long to get settled. It took her a minute to get the hang of the stairs, but once she realized it’s basically her personal play space AND that she can announce her presence by stomping down them, she [...]

Salad
Arugula, sliced strawberries, toasted walnuts, crumbled ricotta salata, Meyer lemon vinaigrette
Toasted baguette and olive oil
Entrée
Spaghetti carbonara
asparagus, peas, portobello mushroom, seared tuna
2009 Sauvignon Blanc, Cupcake Vineyards, NZ/CA
Dessert
Crepes
Meyer lemon curd, strawberries, powdered sugar, brown sugar, chocolate drizzle

It was my friend Dan who enlightened me to the difference between short ribs and spare ribs. One blustery night last fall, he called excitedly - he was Braising! Short Ribs! Dinner that night would represent a pinnacle of achievement in terms of the taste : effort ratio.
As he continued on about the ease [...]

Dinner plans, via text message:
“Have leeks & potatoes. Thinking something rustic/French. Ideas?”
“Gratin! With thyme and carm. onions.”
“Perfect. Gruyère?”
“I’ll get it. Bringing wine, too.”‘
Gratin: n. French origin, from grater (to scratch), typically refers to any dish with a lightly browned top crust of crumbs, butter and/or cheese. A base of potatoes is traditional. (see also: delicious)
Many [...]

Flip. flip. Flipflip. flip. Cookbook after cookbook. I had agreed to whip something up for a 10 person gathering - mostly vegetarians, one vegan, one gluten allergy. I thought something hearty, warming and fulfilling would be appropriate before extended discussion involving, among other things, community building.
What’s more communal than soup? What’s more friendly, vegan [...]

I stumbled on this recipe while flipping though a friend’s copy of Bon Appetit. It caught my eye because of the ras-el-hanout, which I am still trying to use. This dish has a…simple elegance to it. The sauce is a little sweet, a little tangy, a little rich, a little ‘what’s that?’ - not too [...]

13-hour days don’t lend themselves to involved cooking. Especially when watching the latest episode of House on Hulu takes significant precedence over fueling your body.
I know, I know. Based on my last post you’d think that I always make feeding myself a priority.
My caveat: after 9 PM.
If I’m just getting home at 9 PM or [...]

This began as me wanting to make the mother of all pizzas - roasted red peppers, swiss chard and smoked goat cheese. I got as far as making the pizza dough before my plans shifted, as they too often do. The dough went into the freezer and I promptly forgot about it.
During this past [...]

Listening: Regina Spektor’s new album, Far
Perfect for a quiet Sunday afternoon in the kitchen.
It is truly fall here in the North Carolina mountains. The temps have dipped below 40 degrees and I’ve added a few more blankets to the bed, stubbornly resisting turning on the heat. The drop in temperature has jump-started my cooking creativity. [...]

I love this late-summer/early-fall dish. Tarragon can be so dramatic and ill-placed, but it works great in this tomato sauce, plus eggplant and chèvre pair incredibly well together. I like this dish to feel a little more rustic, so I don’t peel the eggplant, preferring the chewy contrast the skin gives the dish. I also [...]