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Recipes

15
Aug 2011
Recipes Salads Side Dishes

Great Grains: Farro Salad with Kale, Cherry Tomatoes & Feta

When I was in high school, my best friend from elementary school dated a guy called Farro. By that time, we went to different schools, so I only met him once and I think we had dinner at his family's restaurant. Maybe my memory isn't what it used to be, but I'm pretty sure Farro wasn't his real name, and now that I've made the grain, I'm dying to know how Farro ends up being your nickname. Is it a diminutive of something like Bobby is for Robert? Or are you just nutty? Are you hard-headed? I don't know. But unlike quinoa, which I find just ok (and not a good nickname), I like farro's heft. That chewy bite, even after 30 or 40 minutes of cooking, with a nutty flavor - I like it. And after this salad, I'm excited to try making a risotto -- a farrotto -- out of it.
12
Aug 2011
Recipes

Peanut Butter Pie for Mikey

Jennifer Perillo, you and your family are in our thoughts and our hearts today. In celebration and remembrance of your husband Mikey, and because sometimes words just seem inadequate, here's…
09
Aug 2011
Baking Recipes

Pretty As a Peach and Nectarine Cobbler

When I went to the farmers market on Saturday, I already had peach cobbler on the brain, so I picked up some beautiful Sweet Scarlet peaches from Tiny's Organic. They cost almost twice as much as the going rate at other stands, but it was worth it. Sweet Scarlet is a yellow-fleshed peach, and it's lower in acid, so you get the pretty color of a yellow peach with the sweetness of a white one. I swear the sign said they were freestones (the Internet appears to differ on that point), but when I got them home...they just weren't. Those little guys were clinging to their pits as if holding on for dear life. And then I uttered what may be one of the saddest sentences spoken on a summer Sunday afternoon, second only to, "The grill is out of propane."
03
Aug 2011
Recipes

Roasted Tomatillo Salsa

My single cherry tomato plant is just starting to offer up ripe fruit, so we've only had a batch or two of fresh pico de gallo so far this summer,…
01
Aug 2011
Main Course Recipes Salads

Summer Grilling: Grilled Balsamic Chicken & Chopped Vegetable Salad

  balsamic chickenToday's post comes courtesy of my handy recipe binder. I've been clipping and keeping recipes for 10+ years, and sure, it'd be easier to just bookmark them and go back to them online when I need them. But there's something reassuring about just going to binder and knowing they'll be there. I mean, what if you bookmarked some recipe that was on someone's Angelfire Web site in 1997? It's probably toast, long ago abandoned by someone who probably moved on to Blogger or hosting their own site. (Holy cow, I just googled it, Angelfire still exists and is part of Lycos. Lycos still exists? Really?) Anyway, I clipped the recipes for the balsamic BBQ sauce and the chopped vegetable salad. They're great for summer grilling, but luckily both are still available online.
28
Jul 2011
Main Course Recipes

Cajun Inspired Stuffed Collard Rolls

collard rolls I had some big ol' collards in my CSA box this last week. They were as big as throw pillows, I kid you not. So big that they didn't fit in the crisper drawer, which quickly put them on the way to wilted...and made them perfect for stuffed collard rolls. Collards are usually long cooked with a ham hock or andouille sausage, so I went for a filling somewhere in the middle, with ground pork, bacon and Cajun spices. While cabbage rolls often start with an uncooked filling that braises in the pot, I opted to cook it first since I was only going to throw these in the oven for 30 minutes.
26
Jul 2011
Book Reviews Recipes

Zoku Popsicle Maker: Lemon Buttermilk Sherbet Pops

I must have looked for David Lebovitz's The Perfect Scoop for almost 6 months at my fave used bookstore, thinking a copy would turn up eventually. It never did. And now I know why! You'd be crazy to give up this book! Covering ice cream, gelati, sorbetti, granitas and a full spectrum of accompanying sauces, The Perfect Scoop offers a mix of more traditional (chocolate & peanut butter, rum raisin, chocolate sorbet) and not-so-traditional flavors (orange-Szechuan peppercorn, pear-pecorino, roquefort-honey). If it tastes great on its own, why not in ice cream? The book is a must for anyone who likes frozen treats, dairy or non-.
25
Jul 2011
Recipes Salads Side Dishes

Grilled Peach Panzanella Salad

peach panzanella salad Leave it to Jeremy Fox, who did amazing things with vegetarian cuisine at Ubuntu in Napa (and maybe soon at a joint called Smith?), to come up with a different, maybe better, spin on panzanella. I've had the recipe for this peach panzanella tucked away for safe keeping (since 2007!), until some hot weather and good peaches came my way. That was this weekend...it's been a scorcher everywhere. Here in the PNW, we're thanking the weather gods. Across the rest of the country, everyone else is wondering, when will it ever end?! I think I first had a traditional tomato panzanella at Caffe Centro in San Francisco, just across the street from where I worked. Their version had diced tomato, cucumber and corn with a balsamic dressing. A great summer salad. If the name is anything to go by, it's the stale bread that makes a panzanella. But after having this version, I'd say it's the peaches.
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