I shouldn't be so lazy with the photos. The camera phone pic doesn't do the colors justice.
Thanks to Elizabeth for the recipe! Yumm!
I had to substitute lemon slices because I found out halfway through cooking that my giant jar of capers has gone MIA. That was my weak attempt at answering the need for a briny ingredient. Also threw in mushrooms left over from last weekend's Boef. We'll see!
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My friend Sean and his wife Amy gave us a beautiful red enamel cast iron pot for our wedding. After using it as a fabulous piece of shelf decor for 2 1/2 years, I've finally whipped it out and put it to work.
Yesterday afternoon I spent about 4 hours in the kitchen (not counting the hour run to the grocery store) cooking the full on Julia Child Boef Bourguignon and let me tell you that it was worth every single second. I totally get what all the fuss is about.
Inspired by this success, I'm moving onto a Rom...
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Sophia and I just whipped up our first batch of meringue ghost cookies. They were SO easy and a lot of fun to make.
Recipe:
Preheat the oven to 200 degrees
1 1/2 cups of sugar
7 egg whites
Extract (optional, we used 1/2 tsp. of vanilla)
Put the egg whites and sugar in a double boiler on simmer and gently whisk until the sugar is dissolved. Remove from heat and pour into mixing bowl. Beat the egg whites with a blender fitted with a whisk attachment on high for 8 minutes until very stiff....
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We're busy-busy-busy and when we're home after a long day at work, we're exhausted. I'm sick and tired of grabbing food on the go, but when we get home, the last thing I want to do is stand in the kitchen for an hour. And hey, I have baby weight to lose so I don't need to be eating that crap anyway. Enter our new rice cooker. A couple weeks back, Dave and I went to Mitsuwa to pick up some bao, pot stickers, dumplings, noodles, edamame and a range of lighter, healthier food that would be quick to prepare at the end of...
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