Confession: I don’t like pumpkin spice _______. I tried one of those latte things at Starbucks last autumn for the first time, and I thought it was kind of gross. I was excited for what I thought would be a pumpkin-flavored coffee, and instead it was cinnamon, nutmeg, allspice, and a lot of sugar.
I love pumpkin, though. Like eggs or sandwiches, it’s unfairly categorized as a thing that is to be eaten and prepared just one way. Eggs are for breakfast. Sandwiches aren’t for dinner. Pumpkins are for sweets. Rubbish, I say.
Risotto isn’t nearly as hard to make as people seem to believe, which is great for you: when you make it, everyone acts very impressed. Even though it isn’t very photogenic, it is kind of of sexy. Seasonal and filling, this pumpkin take I invented has been a big hit with everyone I made it for. My best friend is convinced this is how she sealed the deal with her new boyfriend, so strong is the allure of a savory pumpkin dish.
I would take a bath in it, I would.
Syrup is a many-splendored thing. A two-to-one ratio of water to sugar can turn into virtually whatever sweet concoction you can imagine. When I was working in fine dining, we had ginger syrups and jalapeno syrups and hibiscus syrups and I don’t even remember what else for our highly fancy cocktails. A dash of simple makes making sweet tea much, much simpler, whatever weird syrups you care to concoct make your Sodastream a thing worth the counter space, and of course the omnipresent bottle of Hersey’s will trick small children (okay, and also me) into drinking their milk. I see pre-made syrups hanging out at the grocery store, and it makes me ultra-crazy because it takes under a minute to make and the sky’s the limit. I’m going to show you how to make chocolate syrup today, but I’ll make some notes after the jump for how to customize it. The method’s the same no matter what.
Happy New Year to my Jewish friends and family! I hope you are drowning yourselves in honey cakes and apples and whatever else you usually like to have. I was reading the Huffington Post the other morning, and they had some suggestions for great recipes for your celebration, and um, one of them was a bacon thing. Love bacon as I do, I think I can perhaps provide a better guide. Seriously, aren’t they headquartered in New York? Couldn’t they just go outside and ask anyone?
It’s just me this year, so I didn’t want to make a ton of stuff I couldn’t eat alone, and I came up with this very, very traditional Rosh Hashanah panzanella. I’m not going to lie: this came out better than I had dreamed, and I had pretty high hopes. Everybody knows it ain’t trickin’ if you got it, okay?
The word I most closely associate with Jews is definitely Italy.
A word to the wise: panzanella does. not. keep. Either plan to eat this the day you make it, or keep the component parts separate until you’re ready to nosh.
These are my favorite cookies ever, but getting the recipe would be on par with the Ocean’s 11 heist.
So, I’m trying to do something cool for some nice friends of mine who have been deployed to Afghanistan for the next year. I want to send them cookies every week, but I don’t want to just send Toll House chocolate chippers every couple days. Would you be willing to share your favorite recipe with me? All the different ways to contact me are in the About column. I’m hoping to get about 50 and I’ll make a little booklet at the end!
When I lived in Spain, I spent a sort of stupid amount of time trying to explain to the people I lived with that I didn’t eat meat (what kinds of meat? All kinds. Not chicken? No. Not fishes? No. Not pork? No. Well, surely you eat ham. Ham is a vegetable.). This really put a crimp in several of my relationships.
As it turns out, the Andalusian diet is not particularly vegetarian-friendly, so about three weeks in I reverted to my omnivorous state to avoid starving to death. In that time, however, I got a pretty great tour of the six-to-eight meat-free dishes in the cuisine, some of which remain my favorites. Today, I bring you tortilla española.
This is actually not an omelet.
No, it’s not beautiful, but you know, neither was Eleanor Roosevelt and we’re still able to come up with dozens of nice things to say about her. The same holds true for tortilla. It’s good hot, cold, and room temperature, keeps for a couple days, costs less than 50 cents a serving, and makes a great sandwich. If that isn’t the Eleanor Roosevelt of weeknight dinners, I don’t know what is.
I don’t know what my deal is, but I’ve been really craving sweets this weekend. We’re having people over in a little bit to watch the season finale of Mad Men, so I have an excuse to make dozens and dozens of cookies that I wouldn’t otherwise have made. It’s way too summery for hamantaschen, but I think we could make some jam thumbprints, right?
I only ate 6 while writing this.
Right. After the jump, check out my five-ingredient summer remix cookies.