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Lasagne

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If there’s one thing I know about lasagne, it’s this.

My mom’s recipe is the best one.

I’ve never tasted it’s equal.

Which leads me to the second thing I know about lasagne.

Sometimes, getting exactly what you want require cheap, grocery store tomato sauce, cottage cheese, and dried pasta.

Sure, I’ve localed it up a bit with some fantastic locally raised beef and parsley from my garden, but this semi-unusual way of preparing lasagne is the way I was taught, and as we’ve already discussed, it’s the most delicious way to do so. Why break something that works so beautifully?

This is not to say that I will never foray into fancy lasagnes with handmade noodles and fresh tomato sauces, but I doubt I will ever abandon this one.

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General Tso’s Chicken

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Homemade Takeout

The food-focused internet is positively abuzz with recipes for Chinese dumplings, stir fries, and noodles to celebrate the Chinese New Year. It doesn’t seem to matter what I’ve packed to eat for the day: just a few minutes skimming my Google Reader has me craving Chinese food well before lunchtime.

Aside from vegetable-packed stir fries (and an occasional, unbelievably tasty batch of potstickers), I don’t cook a lot of Chinese food at home. Most recipes tend to call for ingredients that I don’t usually have on hand, and it’s soooooo easy to order takeout. But I was recently invited by a fellow blogger, Diana of Appetite for China, to participate in a “Virtual Potluck” to celebrate the New Year and the release of her new cookbook, The Chinese Takeout Cookbook. She posted six sneak-peek recipes from the book on her site. And my only task? Make one, adapted it to my own needs, and post! How could I resist?

General Tso's Chicken

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Crunchy Bok Choy Salad

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Mmmmm spring. The time when my cravings for cool, green salads kicks into full gear. Lucky for me, the tables at the farmer’s market are bowing under the weight of every kind of lettuce, cabbage, chard, and shoot I could possibly want. In fact, here, we are lucky to have two major growing seasons for leafy greens, as well as a fair amount all winter. It’s fabulous.

Bok choy is actually a pretty new leafy green for me, introduced to me in this recipe from Brad’s mother on their visit last fall. For some reason, I’ve made it with lasagne both times we’ve had it. It makes a great side for pasta.

Sidebar: if you don’t already know who Brad is, I should probably bring you in the loop since he’ll probably be mentioned a lot here. I really hate the word “boyfriend” (for some reason I always think of giggling tweens when I say it) but it’s a challenge to find an accurate word for what he is to me. Domestic partner? Significant other? Un-wed spouse? Romantic roommate? Best best friend? Anyway, you get the point.

I digress. The bok choy.

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To Bake a Wedding Cake, Part II: Um, So, What Are We Doing?

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Previously: To Bake a Wedding Cake, Part I: A Prologue

A couple months ago, I introduced you to Sierra & Sean, some of my closest friends who, in just under six months, will be returning to our hometown to get married. A weekend in the mountains with close friends & family, beautiful Colorado autumn, and stellar meals are on the docket for their October wedding: it’s going to be a blast. And in addition to participating as a bridesmaid, I’m tackling a wedding project that Sea and I have talked about for years: I’m making their wedding cake.

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French Onion Crostinis

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If I’ve said it once, I’ve said it in every post since mid-September: I love fall. Everything about it… almost. That cool, brisk air and the crunchy golden leaves fluttering down like pennies in a pool are spectacular elements of the season. But they are caused, of course, by our hemisphere tipping away from the sun for the winter, and our hours of sunshine diminish rapidly. Add in our “fall back” from Daylight Savings Time, and suddenly I’m driving home from work in the dark every day for the next four months. This lack of sunshine not only lowers my energy and productivity, it also seriously cramps my food-bloggin’ style.

 

In early summer, I discovered that I had a much easier time taking photos for this site if I essentially stopped preparing food in my dismally dark kitchen. A table in our office against the window (purchased by Brad some time ago as a study station for the rare moments he wants to study at home) has now become my destination for cutting boards full of ingredients. The natural light that pours into this room is vastly superior than the peaked light fixture in the kitchen. I’ve virtually stopped photographing in my kitchen all together, save for the occasional cooking-in-the-pot action shot or rolled-out-dough-on-the-counter.

So as the days get shorter, you can pretty much guarantee that if the sun is out and I’m not at my job, I’m probably trucking ingredients back and fort between the office and the kitchen.

Now you know.

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Mini Pumpkin Cream Pies

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Get ready. This pie is about to rock your face off.

It may not topple King Pumpkin Pie at your Thanksgiving dinner this year.

But it might.

It was certainly the most coveted item at my Halloween party a few weeks ago (I told you I’d post recipes!), and it’s taking over dessert at my Thanksgiving, too.

My guilty secret is that I’m not really a big fan of pumpkin pie (don’t tell, um, anyone) and my preference for an autumn dessert typically involves apples and crisp and vanilla ice cream. I want to like it, but I also don’t want to put a whole bunch of effort into something that, well, doesn’t really thrill. But then I found this recipe, which seemed both lighter and fluffier than the standard Thanksgiving fare.

Instead of making a full size pie, I opted for 24 extremely small ones, each complete with crust and fresh whipped cream topping. They walk a line right between too little pie and promises to never eat pie again. Which would be a foolish promise.

And they make gorgeous little crusts. To be sure, this is THE longest part of this process, so if you’re short on time, perhaps a full size pie or those little graham cracker crusts are the answer for you. The gingersnap crust, however, is well worth the effort.

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Cranberry Orange Marmalade

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Marmalade for the holidays

I’ve always strongly associated oranges with summer. Their summery orange glow, bright flavors, and balmy geographic origins have all contributed to this perception. And yet I also remember that my dad always brought home the best grapefruits, even in thoroughly NOT balmy Colorado, in January and February. Occasionally, we’d receive boxes of citrus as Christmas gifts, and I even recall the local chapter of FFA selling them to neighbors as a fundraiser in the weeks preceding the holidays.

Citrus is cultivated year-round in many of the southern-most states of our continent, but it really shines in the winter. Not surprisingly, when I was driving back to North Carolina from a late-November trip to Florida with the fam, I simply couldn’t resist stopping at a roadside stand for a bag of this fruit so far outside my normal local fare.

Florida souvenirs

I probably could have just eaten or juiced each and every one of these golden orbs, but I’ve been curious for some time about marmalades. I don’t remember growing up with marmalade in the house, though my mom confirms that she loved it when she was a child. Our spreadables tended to be homemade from the berries and stone fruits my grandma and grandpa grew in their garden, so perhaps that accounts for the marmalade vacuum of my youth. I’ve heard from some that marmalade is an acquired taste, that it’s a bitter product not suited for those who prefer sweet jams. I wanted to give it a shot, but wasn’t sure how I would feel about a bitter final product. I ran across this recipe, a blend of oranges and cranberries, and thought that it might be just the transitional product between sweet and bitter I was looking for.

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Spring Asparagus Quiche

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This is, I think, the first Easter for which I have not dyed any eggs. Not one cup of pigment-stained vinegar has graced my kitchen counter, nor one hard-boiled egg.

But this quiche?

Possibly my new favorite way to celebrate the humble egg.

Previously, I’ve really only eaten quiche in miniature form at catered gatherings and parties, but had never really considered the possibility of making them myself. Or if I had, I became rapidly intimated by the idea of a homemade crust (I’d never actually made one before this). But oh! What a new world lies ahead now that I have quiche AND pie crust in my culinary arsenal!

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Hot Chocolate Sticks

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I’m about to get real crafty on you.

I love making gifts. Buying a gift is fun, especially if you get to see the recipient open it, but making gifts is hugely entertaining. For me, it’s an excuse to try ridiculous and absurd and totally unnecessary edibles. Like this.

I’ve been wanting to make homemade hot chocolate as a gift now for some time, but felt somewhat neutral on the idea of mixing together cocoa and sugar in a jar to create a mix. Finally, I found what I was looking for: a cube of chocolate ON A STICK melted into hot milk, for a creamy, interactive hot chocolate experience. After making a double batch for my friends and family, I most certainly now want to make a batch for myself, and I thought you might, too.

The concept is simple enough: take a really, really good chocolate, melt it, add cocoa and powdered sugar, pipe into mold, add a stick, and call yourself Willy Wonka.

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Salted Maple Cutout Cookies

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New favorite cookies
I’ve got cookies on the brain today. And in the fridge, actually. Today my sister and I are baking the sparkly, classic sugar cookies we’ve been baking (and eating) every Christmas for most of our lives. Each year seems to have its own theme though. There was the year of 1000 fish when we found a tiny fish-shaped cookie cutter in our eclectic mix of shapes. And the year of multi-cultural gingerbread people. And one year when I believe we used the smallest cookie cutters we could find to create a gazillion bite-sized stars, trees, and bells.

I’ll always love my mom’s classic sugar cookie recipe. It tastes like tradition and family gatherings and anticipation for what Santa might put under the tree. But I must admit: these cookies, based on a recipe I’ve been eyeballing for a while, are definitely worth repeating. And while I only make classic sugar cookies at Christmas, these maple-rockin’ ones qualify for year-round baking.

Magic flavors

The stars of this little cookie show are maple syrup, nutmeg, and sea salt. I’m not certain I’ve ever tasted cookies so magical and complex in flavor before. I also added a bit of cinnamon to bring even more seasonal flavor to the mix, but the combination of sweet maple and the occasional punch of salt make each bite a pleasure.

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