I’ve been absolutely loving this brussels sprouts recipe from 101 Cookbooks this winter, and really, with less than five ingredients and a total of fifteen minutes prep and cook time, what’s not to love?

Well, I can imagine a lot of people saying that the answer to that question is easy: brussels sprouts are what not to love. I think if there was a category of extreme vegetable dislike,  brussels sprouts and beets would be neck and neck for first place. I can only hope that the tender, delicious, buttery brussels sprouts in this recipe will help change some minds. [click to continue…]

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Having grown up in the northeast, I know that it is perfectly normal to wear shorts out and about one day and need a parka the next. So after a weekend of warm weather I was not surprised to encounter a few flurries this morning while I walked my dog, Skyler. It was a subtle reminder to begin to put on gloves and a winter hat and make sure the ice scraper makes its way into the car.

To be honest, I am a bit nervous about this winter and the cold days ahead. After two years of living in the Bay Area I am worried that I have become accustomed to life where the weather is generally nice all of the time. Am I ready for the windchill, icy roads, brushing the car off, and the way my pant legs always seem to get wet and icky no matter how careful I am? Eek.

While I may not be jumping for joy over winter’s potential gloominess, there is one bright spot on the horizon: soup. [click to continue…]

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I have not always been a good friend to leftovers. I tried to treat them right, boxing them up all nice and tucking them safely away in the fridge. Honestly, I’d plan on seeing them again, maybe the next day for lunch or a late-night bite. But things just never seemed to work out. Plans would change, I’d want something different, I don’t know, something more fresh. So I’d blow them off a few times, and then after a few days, they usually got dumped. I know, I know, not the most responsible actions, but I was young and worry-free.

Nowadays, like a penny pinching granny, I try not to waste anything that enters my kitchen. Creative reuse of leftovers is more time efficient, cost efficient, and gives more respect to those who grow, pick, transport, or prepare my meals. I still don’t like to eat the same thing twice, so I usually try to integrate leftovers into sandwiches, salads, soups, or pasta dishes. [click to continue…]

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Either I was really hungry or this was the best pasta dish I have ever put together. I am embarrassed to say I scarfed it down and went back for seconds. With eggplant, early girl tomatoes, freshly made breadcrumbs, and sardines packed in oil, I can’t really determine what the secret ingredient was that sent this dish over the edge. They all just worked together.

I had been looking for a great way to highlight summer vegetables in a pasta dish and when I ran across Mark Bittman’s recipe on his blog, Bitten, I knew I had found it. If you aren’t familiar with Mark Bittman it might be a good idea to add a couple of his cookbooks to your shelf. His recipes are always simple, straightforward, and delicious. [click to continue…]

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August is tomato time. Once you’ve tasted an heirloom tomato in the height of its season, you’ll never go back to chomping on those winter imports. An August heirloom offers bright flavors, gentle acidity, and a juicy deliciousness that is out of this world. This is the time of year to break out your fresh tomato recipes. Maybe a Caprese Salad with sliced tomatoes, fresh sliced mozzerella (packed in water), a bit of fresh basil, a splash of balsamic vinegar, and a drizzle of your best extra-virgin olive oil. It’s perfecto!

Or, you could go with my favorite late-summer snack: the B.L.T. And if you are feeling even more daring, check out Eggs on Sunday and try Amy’s B.L.A.T., which adds a bit of avocado for extra creaminess. With football season approaching, this is going to be my Saturday (college gameday) lunch for the next couple of weeks.

Whatever you do, don’t cook your August heirloom tomatoes (unless you’re canning for the cooler months). They are really at their finest when they are fresh, warmed by the sun, and not refrigerated. If you need some more fresh summer recipes, check out these food blog gems:

Simply Recipes: Homemade Tomato Juice (or the ultimate Bloody Mary)

Lobstersquad: Gazpacho

Bitten: Fresh Tomato Sauce

Kalyn’s Kitchen: Summer Tomato Salad

101 Cookbooks: Heirloom Tomato Tart (o.k. it’s cooked - against my rule, but doesn’t it look good?)

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While I was in Vermont I enjoyed a very special meal at The Inn at Shelburne Farms. The restaurant is part of the Vermont Fresh Network, a non-profit group that is helping to bridge the gap between farmers and restaurants and get more local foods on the table. Everything on the menu was raised locally, often at Shelburne Farms itself (which is well known for its award-winning cheddar cheeses).

We sat on the outdoor patio, overlooking Lake Champlain and the Adirondack mountains - it was the perfect summer night.

Inspired by the farm, the food, and the good times, I knew I had to pick up the Shelburne Farms Cookbook and bring some of the tastes and memories home. This pasta dish jumped out at me because I love corn as an ingredient when it is used in non-traditional ways (my current favorite is as a pizza topping). If you are looking for a light, quick summer meal that can be thrown together at the last minute, this is the recipe for you.

Chanterelles, Corn and Zucchini Bucatini (adapted from Cooking with Shelburne Farms)
(serves 4)

• 1 pound bucatini
• 4 bacon slices, minced
• ¼ pound fresh chanterelles
• 2 cups corn kernels (from about 4 ears of corn)
• 2 zucchini, sliced into matchsticks
• 1 tablespoon extra-virgin olive oil (and a bit more for garnish)
• ½ cup fresh basil, thinly sliced or torn
• 1 cup goat cheese, crumbled
• fresh ground black pepper to taste

Over high heat, bring a large pot of water to a gentle boil. Add a generous pinch of salt and the bucatini, cooking according to the package directions (the bucatini will take a bit longer).

Set a large sauté pan over medium-high heat and add the minced bacon, cooking for about 1-2 minutes (until the bacon begins to crisp up). Add the chanterelles and corn kernels and cook for 4-5 minutes, stirring occasionally. Add the zucchini and cook for 3-4 minutes.

Drain the bucatini and add to the pan with the vegetables, tossing to coat. Plate the bucatini and garnish with fresh basil, goat cheese, a pinch of fresh ground pepper, and a slight drizzle of extra-virgin olive oil. Serve immediately.

More Shelburne Farms on the Web:

Eggs on Sunday: Cider-Glazed Squash

Farmgirl Fare: Cookbook Review

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After last week’s Spotted Pig excursion I spent a lot of time talking burgers with my friends and family. We all agreed that while tuna burgers, turkey burgers and even andouille burgers can be exciting, to achieve true burger bliss it doesn’t get any better than a well-cooked classic cheeseburger.

The basics of the classic cheeseburger are ground beef, bun and cheese - that’s it. It is straightforward, simple and clean. You won’t see any guacamole, chipotle sauce or other fancy fixings on the classic cheeseburger, but maybe a couple of embellishments like ketchup or mayonnaise (or my favorite, a combination of both). To create truly memorable classic cheeseburgers, you have to source the best ingredients and use the best techniques. [click to continue…]

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This past weekend my neighbors were grilling it up with their friends from graduate school (and since they just finished up the spring semester, it was quite a party). As the guests pulled in, I realized that I had completely forgotten about the get-together so I scrambled to throw some bites together. I had just finished re-reading one of my favorite cookbooks, The New Spanish Table, and tapas were on my mind.

In looking over the recipes from The New Spanish Table I was surprised to see how easy some of them were, especially the egg section, which was filled with recipes for deviled eggs and other simple egg dishes. Without much else to bring, I threw together an egg salad spread and crossed my fingers that the dish would go over ok with the guests (nobody wants their plate to be left untouched at a potluck). [click to continue…]

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Last month’s issue of Eating Well boasted a whole bunch of burger recipes by Bruce Aidells (legendary sausage maker and all around pork expert), and I was inspired to throw together something new for the grill. I don’t want to keep any secrets, so I’ll be honest: I am a complete burger fanatic. In fact, back when I was a vegetarian, one look at a nice juicy burger was my biggest temptation, practically propelling me from the veggie wagon. Now that I am an omnivore, I am able to eat burgers guilt-free, and sometimes I feel that I need to make up for lost time. [click to continue…]

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