I went to the market earlier and picked up a gorgeous bunch of fresh carrots with an excess of feathery green tops as well as a can of coconut milk for no good reason except that it was on sale. When I got home, I came across the lone ghost pepper I'd bought last week. While cooking dinner for the boys, I thought about risotto...
Read MoreOn days when a comfort dinner is needed or simply desired, soup often fits the bill. It warms us when we're cold, soothes us when we're sick. It just feels good going down. I've been on a potato tear lately, craving them all the time and in every which way: mashed, roasted...you get my drift. Next step: soup!
Read MoreUtilizing lobster, avocado and grapefruit, this an absolutely wonderful, elegant starter or side dish.
Read MoreDo you love seafood bisques but find yourself wishing for something lighter on occasion? This cream-free bisque is a beautiful marriage of shrimp, brandy and aromatics and uses cooked rice in place of the cream. You'd never know!
Read MoreI do believe I could eat spaghetti alle vongole every day. It is simple Italian food at its very best. This dish is perfect!
Read MoreMy sister, who lives in Italy, made this for us one night for dinner. It was so full of flavor; each bite is succulent and leaves you wanting another. It's also a very simple recipe.
Read MoreCommercial honey mustards are often cloying and uninteresting. But a homemade one spiked with fresh mango is a different and exciting beast entirely!
Read MoreNothing to do with BBQ as you know it, this is an indulgent, delicious way to enjoy good shrimp!
Read MoreTo me, this dish is simple perfection and highlights the beautiful bounty of local farmers markets and eating seasonably from them. I had a huge mess of just-picked mixed baby greens -two kinds of kale, mustard- and some fresh, young goat cheese- wouldn't a combo of those make a lovely stuffing for fresh ravioli? Yes!
I always like whole wheat with greens so incorporated some whole wheat pastry flour into the pasta dough. As well, since spring is on the horizon, I added lemon zest to the ravioli filling and made a lemon-butter sauce to top it all off.
This traditional Italian ragu recipe is from one of Mario Batali's cookbooks and is delicious. Make the whole amount so that you have some to freeze- you'll be glad you did.
Read MoreIn the mood for pasta, I was rummaging in my fridge and saw shredded rotisserie chicken, fennel and a bit of mascarpone. Some random flash of old reminded me that I’d once seen a dish with pasta, chicken and currants. YES! So, I sauteed some garlic, fennel and currants in some olive oil, salted it well, added a healthy dash of cinnamon and some chicken, sauteed some more, deglazed with some of the white wine I was drinking and kept warm.
In the meantime, in super-well-salted water, I cooked some whole wheat spaghetti until al dente, reserved 1/2 cup of cooking water, and then tossed the pasta, a nice knob of mascarpone and about 1/4 c cooking water into the fennel-chicken mixture. I stirred/cooked it all over low heat, adding a bit more cooking water as I went to keep it vaguely saucy, and served with freshly grated parmesan and some chopped fennel fronds on top.
musings from a stay-at-home, cooking-obsessed mom
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