I plan to share some of the amazing vacation food we enjoyed on our visit to Canada. When we returned, we had our thirtieth anniversary and the end of summer through Labor Day and there was food fun throughout!
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Continuing Monday’s theme of Louise Penny’s Armand Gamache mystery series, I thought I’d share some things from the publisher’s related blog.
There is a lovely selection of recipes and gorgeous photos to admire and to choose from for each of the books here.
There is also a PDF download of a short cookbook, The Nature of the Feast which includes a preview excerpt of book #12, The Great Reckoning.
My own Bistro-esque recipe below the cut:
Continue readingI’ve decided to share two recent family dinners, put together easily. The first one is a tiny bit more work than the second but they were both extremely satisfying. Give them a try.
Photos and recipes below the cut:
Continue readingAs these come up in my life, I notice them more and more. I know that they are idiosyncratic, and some are downright weird, but they are what they are, and I thought I’d share them with you. Please share some of yours in the comments.
I call everything “jelly,” but I never buy jelly. I only buy jam or preserves.
When I add ice to my cup at McDonald’s, I always pour out a couple of cubes.
I only and always eat latkes with applesauce AND sour cream. I also eat them year-round, and more at Passover than at Chanukah.
This isn’t food related, but I put NO Chanukah ornaments on our Christmas tree.
Now that I have a collection of Big Mac Sauce packets, I bring them with me when we go to a local restaurant that has patty melts (which I love) but no Thousand Island dressing.
Food adjacent – I don’t use Saran Wrap. It never works.
I wing cooking but never baking. Baking is too precise.
I won’t eat matzo or gefilte fish after Passover. I may make an exception for matzo brei.
I only eat kosher all beef hot dogs. When people talk about not knowing what’s in their hot dogs, I have no idea what they’re talking about. My hot dogs only have beef, no fillers, no anything else. Also, Mustard only. And sauerkraut when available.
Real NY bagels – never toasted.
I love bagels and lox, but I only eat it on Fridays in Lent.
The only soda I drink is Diet Coke. Not Pepsi, not Coke Zero, not RC.
I have had a recent obsession with peanut butter and bananas – any bread including matzo. (Not pictured English muffin.)
Brand names. I am a good tryer of generic and store brand foods. Except:
From the top, clockwise: Peanut butter and banana on toast, egg bagel with cream cheese and lox, sweet potato, grilled cheese, Berry French toast bake with strawberry syrup.
We all have foods that we go back to throughout our lives, a lot of them from our childhood. All of the above are in some way, shape or form from my childhood and teen years. My favorite thing as a child, home sick from school, was a soft, buttery sweet potato. I can recall sitting in the darkness of my mother’s bedroom, basking in the soft glow of the television eating this ever so slowly.
Recently, I have become obsessed with peanut butter and bananas. I’ve even slathered on the peanut butter and put a whole banana in the center of the bread and eaten it like a hot dog. A great snack!
Bagels with lox really needs no explanation; nor does grilled cheese. I enjoyed this on a few of my meat-free Fridays during Lent.
This French toast bake is from Cracker Barrel and has a custardy, cheesecake filling on top with whipped cream. Decdadent and delicious. This was a special treat. I am a French toast purist, dipped in egg, griddled, butter, and maple syrup.
In anticipation of Passover, my mouth is already watering when I think about the Matzo-brei that I will make, eat, and share with you here in a few weeks.
What are your own food favorites?
For the Picky Eater, and Easy for the Cook
I made two weeknight meals recently that were a complete hit with my family, even the picky eater. They were both easy, and the goulash was with leftovers, so it was doubly exciting for the kitchen and the checkbook. There was a minimum of prep for each, and it was so great that the goulash is already planned for dinner for Monday night.
Recipes and pictures below the cut:
Continue readingThey look hard, but they’re Simple, Easy, and Delicious.
Continue readingI use a box to make my latkes. I don’t do fancy additives – no basil or chives or any of the other things I’ve seen online. I might consider melba sauce, but I haven’t gone there yet. I always go back to Carmel. I think last night’s were my finest. They were crispy on the outside, none burned. I’m a both kind of person when it comes to latkes: applesauce AND sour cream. My daughter who doesn’t like them grabbed one on her way in the door from work. She still didn’t like them, but I must give her credit – she tried it even without me blackmailing her with gelt.
As I mentioned in yesterday’s Inspire, I went all out this year. Antisemitism will have that effect on a person. I am halfway between don’t do anything public and do all the things. Over the next week, I’ll share some photos and thoughts each day. Lights, door hangings, multiple menorahs, dreidls, gelt, I even found some Chanukah cookies and a book: I Saw an Old Lady who Swallowed a Dreidel by Caryn Yacowitz, illustrated by David Slonim, and of course, I bought a dreidl stuffy for my new great-niece.
Experimenting in the kitchen can be very freeing as well as inspiring. I sometimes feel very creative in other areas after making a great meal from scratch. For me, “from scratch” doesn’t necessarily mean a two-to-three-hour production. In the third photo below, the rice I used was Minute Rice. Both dishes can be made with leftover chicken. I used baby potatoes, but you could easily take the larger russets or reds and cut them into the smaller pieces, and again it’s a great way to finish your bag of potatoes.
Both meals used one pan and one metal bowl, and the second meal used a pot to make the Minute Rice. As I finished cooking something on its own, I moved it to the metal bowl until the next item was cooked and then everything was combined and simmered for a short time.
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Griffins and Ginger Snaps 