It has been a zillion degrees in my apartment for the past few weeks with this heat wave in Boston, which means I have been quite lazy with making dinners at home. I saw a recipe that required no stove time in this month’s House Beautiful and it finally inspired me to cook something up besides take out. This recipe was a perfect simple summer meal; I added on some grilled corn for a little extra color and flavor, and it turned out delicious!
My boyfriend bought me the new Gwyenth Paltrow cookbook, “My Father’s Daughter” and I have been reading it over and over again drooling over the delicious pictures inside. I bookmarked a few of the recipes to try out this week — a salad dressing and stuffed artichokes — and over the course of my cooking experiment I learned that:
1. Artichokes are very photogenic. Dinner may have been a bit late because of an impromptu photo shoot.
2. Gwyenth Paltrow knows her way around a vinaigrette. I’m having dreams about her chive dressing.
3. Turns out, I don’t really love the taste of artichokes. But the French bread and tomato stuffing? Scrumptious.
Black raspberry, blackberry, really berry anything is my favorite — I love the flavors but think I’m also drawn to the delicious looking colors too. This blackberry buttercream frosting recipe is definitely getting stored away for a special occasion — it’s mouthwatering just looking at it.
I took my gazillion recipe cards and print outs and tears from magazines and finally organized them all in clear sheet protectors in a binder that matches my kitchen. It feels good to be organized and makes the “what am I going to make for dinner” nightly dilemma a bit more manageable after a long day of work.
I put this off for a long time because I had a lofty goal of writing all of my recipes out on pretty letterpress recipe cards and storing them in a recipe box. But this was a much more practical solution and is protecting my recipes from the splatters and crumbs in the cooking process. How do you organize your recipes?
It’s another frigid day in the Northeast; you deserve an indulgent dinner after trekking through the snow. Head over to Project Gadabout for a savory dinner idea and download the recipe card for my famous Fat Pasta recipe!
It’s an all-carb day here at DomestiKatedLife… first bread, now sweet treats! I took my new Flour Bakery cookbook for a test run today and made milk chocolate hazelnut cookies for my New Years Eve party on Friday. The taste as good as they look, and they smell even better.
I definitely recommend picking up a copy of the book, it’s a little complicated but with some precision and patience, the results are very, very worth it. I have to try out the infamous sticky-bun recipe next!
I was hoping to post pictures of my New Years Eve decorations this morning, but they just need a little more tweaking tonight (and by tweaking I mean my boyfriend drove me to the craft store at 9:00 last night so I could buy more glitter — he is a saint).
In lieu of glittery decorations this morning, you will have to subside on a recipe I threw together for dinner this week. I think every issue of the Rachel Ray magazine has some variation of her peas and ricotta cheese pasta dish. I adapted it by tossing in some of my own ingredients, it’s simple, quick, and deliciously rewarding.
Start by boiling a box of pasta of your choice (I used shells, because they trap the cheese and peas quite nicely). While the pasta is boiling, chop and brown 2-3 links of sausage in a small pan (I used sun tried tomato chicken sausage). If you’re truly talented at multi-tasking and can boil water, brown sausage, and take on an additional step… put some frozen peas in the microwave to warm them up. Next, empty half a small container of ricotta cheese into a bowl (about a cup) and toss it with some garlic powder, onion powder, salt and pepper. When the peas are warmed they can be mixed into the ricotta cheese (reserve a few to sprinkle on the top). When the sausage is fully browned, add a handful of pine nuts to the pan and let them toast for just about a minute (they burn easily, so keep them moving around the pan). Drain the pasta and reserve a dash of the pasta water (if you’re using shells you can really just quickly drain them and throw them back into the pot, they’ll hold some water naturally because of their shape). Finally, mix the ricotta and peas in with the pasta. Spoon the sausage and nut mixture, and any reserved peas on top of the pasta and finish with some parmesan cheese. Eat and enjoy!
I absolutely love cooking, but its a total challenge in my pitifully tiny excuse for a kitchen. This weekend though I was motivated left and right to cook… first ol’ Martha tempted me with pictures of her Christmas brunch. Caramel drizzled camembert anyone? How about a fried egg in a steaming hot popover? Holy drool Martha.
I also indulged my indulgent side and watched Julie and Julia with a glass of wine on Saturday night. Is it possible to gain weight from watching someone cook? Who cares, anyone that loves butter that much is all right with me.
Inspired, I made an attempt at beef bourguigon on Sunday night, and it was heavenly… and for anyone that wants my review: the book, and the recipe, were better than the movie. But isn’t that always the case?
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