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May

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Color love

Wow guys.

As the clever among you have likely already deduced, I haven’t been posting much lately. Haven’t cooked much, haven’t edited photos, haven’t written many words about food or the silly stories relating to it. I would love to say that this is due to a lengthy and lazy vacation in the far reaches of the Caribbean or the Pacific. It’s not. No remote islands lacking internet access for this lady.

I knew it had been a while, but I was stunned, frankly, to discover that my last post was a month ago. A whole month. What happened to the thirty-one days of May?

I’ve spent a couple of days reflecting on the veritable evaporation of the last month. Some of you are already familiar with the highlights: Brad graduated law school, bringing his 10-year journey in higher education to a close. Spring semester, the busiest three-months I’ve EVER worked, finally ended, and the relative calm of the summer has arrived. Brad and I took an 11-day, 3,000-mile trip to the Midwest on which we completed two major missions: find a new place to live in a city that I will be calling home by this time next year, and, bake a grooms cake and wedding cake for a pair of dear friends in Wisconsin and also be a bridesmaid in their wedding. The long, late, cool spring has transitioned into a hot, humid summer. Yesterday, after nearly forgetting it was time for this to happen, I turned 27.

Groom's Cake Small

Wedding Cake Small

The truth is that the May was full of things that pulled my time and attention away from my little corner of the internet. In the hustle and bustle of it all, there was little time to cook, and the creative energy normally required to support this blogging endeavor was diverted elsewhere out of necessity. There were actually a few moments when I sat down to try to write a post, but simply felt I had nothing to say. What tale could I possibly weave about glazed carrots, or homemade popcorn, or new potatoes when some urgent deadline was looming over my head?

I’m looking forward to getting back to it. Even after I finish writing this post, I have an afternoon full of cooking projects I can’t wait to start. My desire to write has returned. It’s a beautiful sunny day, which should make for good photos of the rhubarb, berries, garlic scapes, and other tasty treats waiting in the fridge.

I think I’ll go get started.

Peaches with Almond Crisp

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Peach and Almond Crumble

I write to you now from a new home! In mid-July, Brad and I packed up our lovely Ohio apartment, left our jobs, and drove nearly 1300 miles across the continent to Colorado. It’s a domestic destination I’ve had for a long, long time: having spent eleven years away, I’m finally living back in the land of dry air, big skies, and seemingly endless sunshine. And our new apartment, full of windows and light, has the view to prove it.

The view from home

It’s so great to be back!

And spectacular vistas aren’t the only benefit Colorado has to offer. It’s peach season here, and Palisade, Colorado is famous for growing wonderful peaches. They’re so perfectly delightful raw — juicy and cool and bursting with flavor — that I can rarely justify breaking them down for cooking. But I’ve been on a fruit crisp kick in recent months, so I thought I’d give one a try.

Simple ingredients

Originally, this recipe was designed for halved peaches, with their skins, and with a buttery almond mixture smushed across the face of each before baking. The peaches form their own little baking dishes this way, and there’s no hassle of peeling or slicing. However, I found the peach skin to be someone irritating, so I gave it a shot in a more traditional slices-of-fruit-buried-by-crumbly-goodness format. I definitely prefer the latter.

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Pork Tacos with Cherry-Lime Salsa

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Pork and Cherry Tacos

Ever since I developed my recipe for fajita seasoning, I’ve been pretty lazy on the taco recipe front. The fajita seasoning is sooo versatile: virtually any taco, fajita, quesadilla, etc. can be fully-flavored with it. Plus, it’s quick to make with spices that I always have on hand. I go through batches of it at a fairly rapid clip.

But in the throes of my recent love affair with sweet cherries, I stumbled across this recipe. Pork, rubbed with a paste of garlic, lime, and ground chipotle and topped with charred onions, peppers, queso fresco, and a bright, cherry salsa studded with cilantro and lime? Um, YES.

Taco ingredients

Lime zesting

These tacos are delightfully flavorful. The smoky chipotle plays nicely with the bright, sweet, fruity cherries and limes. And while I typically look to chicken or steak for my tacos, the pork is really the best canvas here. The rub and the salsa can be made well in advance, but they certainly don’t have to. This is definitely a weeknight-worthy operation.

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Favorite Chili

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This Halloween is a bit odd for a huge swath of the U.S. A deep cold has arrived much earlier than normal due, in major part, to the massive storm that walloped the Eastern seaboard early this week and continues to wreak havoc as it churns slowly west. Durham was spared much of the power of the storm, but for many cities with transit systems shut down, widespread power outages, hugely destructive flooding, fires, and heavy snows, it is a bit of an understatement to suppose that many a trick-or-treater’s plans have been marred or cancelled all together.

This chili, based on my mom & dad’s recipe, is normally something I strongly associate with winter. I didn’t particularly care for it much as a kid, and yet there was nothing I wanted more after a day outside in the snow. Thick, warm, and hearty, I’ve come to favor it earlier and earlier in the season every year.

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Homemade Ranch Dressing

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Homemade Ranch Dressing
Raaaaaaaanch dressing!

Is there nothing it can’t improve?

Obviously a delicious dip, for veggies, chicken wings, chips, crackers, french fries, pizza (?)… but ranch is also a tasty mix in for mashed potatoes or even pasta, an excellent salad dressing, and of course, a pizza topping. I have no idea if its popularity extends to other continents, but in the USA, ranch dressing is king.

Herbs and seasoning

Now I know that most people probably have a favorite brand (or brands) of ranch. For many of us, this might be the one we had in elementary school but don’t know the name to. There’s a gazillion varieties in the grocery store. I have on occasion, in an effort to expand my ranch dressing horizons, tried branching out and away from the Kraft and Hidden Valley I grew up with. Sometimes, these are successful ventures, and sometimes, they are gross.

This week I ventured VERY far and tried my hand at homemade ranch. I’ve always been curious about doing so, but honestly, it’s difficult to justify buying a quart of buttermilk when all I need is half a cup. This weekend, however, I had the fateful alignment of both buttermilk AND sour cream in my fridge for other projects, and with fresh parsley and chives in season, the time was ripe.

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Roasted Pumpkin Seeds (and a belated Halloween story)

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Happy Halloween!

Yes, I know I’m six days late on this.

It seems a little silly to be telling you about my Halloween party and all the food I made for it when every retail establishment and ad agency seems to have decided that it’s Christmas already. But I barely had time to get into the Halloween spirit before it was over, and I’m certainly not going to skip over Thanksgiving, thank you very much.

Halloween has always been my favorite holiday. I finally found myself in a position to throw a party to celebrate this exciting night. Uuuuuunfortunately the most opportune date for my little get together happened to fall right at the end of a two-week stint of one bazillion shows, which meant I had some particularly long days at work. Despite this little setback, I still managed to pull off some fun decorations and an ambitious menu, all without going broke.

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Breakfast Cups: A Love Story

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Once upon a time, in a time not so long ago, a boy and a girl dreamed of eating hot, homemade breakfast every day. They did not hate the yummy but mundane breakfasts they had grown accustomed to, but as the season grew colder, the yogurt and oatmeal of summer days excited them less and less.

One day, while replenishing their stores at ye olde supermarket, the boy decided to see what treasures were held in the depths of the frozen breakfast aisle.

“Alas!” said the boy, upon gazing at the scroll of ingredients, “Even the scribes don’t know these words!” Indeed, the script upon the package seemed to suggest the meal was more chemical than food.

Suddenly, the girl had an idea.

“What if, instead of wasting all this packaging and filling our bellies with low quality food, we make our own frozen breakfasts?”

The boy’s eyes lit up at the thought, and they escaped the chilly aisles before succumbing to the tempting packages within.

The first step, they knew, was to procure some containers that were just the right size. So they rode their chariot to the Pyrex outlet to round up a dozen 1-cup containers, each one made of glass and accompanied by an airtight lid. They were safe for the freezer, the microwave, and their incredible dish-washing machine. A perfect find!

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Spaghetti with Caramelized Onions & Mushrooms

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Spaghetti with Caramelized Onions & Mushrooms

Have you noticed that onion and mushroom pizzas are all the rage these days? It seems that every pizza parlour around now features a caramelized onion pizza topped with mushrooms and pungent gorgonzola cheese. And who can blame them? The rich, sultry flavors of these three ingredients make for an surprising and exciting change from red- or white-sauced pizzas.

But we’re not here to talk about pizza. In fact, it was the glut of all these pizzas popping up on menus that made me wonder how the same flavors would work when painted on a different canvas… say, perhaps, a knot of whole wheat pasta?

The ingredients
Chopped ingredients

Caramelized onions are, in my book, one of life’s greatest pleasures. From topping crostinis to starring in homemade onion dip, they enrich almost everything they encounter. I’ve been known to eat them plain, with no cares about the odorific consequences that might ensue. As I expected, they make an excellent base for this pasta sauce.

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Mini Holiday Cheesecakes

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I promise, I don’t only make miniature pies. I made a full-size cheesecake just a few weeks ago, in fact. But Christmas cheesecakes must be mini.

As you can probably deduce from some recent posts, holiday baking is sort of a big deal at my house. Not cookies, so much, as is the case for many families, but there are certainly quite a few recipes that make their way down from the cupboard only in December and then hide away for the rest of the year. Toffee is mom’s signature project, and mini cheesecakes are dad’s.

So with a few modifications, I make them exactly the same way I remember them. Including the shunning of my food processor and using a trusty old bag and rolling pin to mash up cookies into crust.

It works just as well, plus it’s always sort of fun to mash things up with a wooden stick, right??

Anyone else?

No? Okay moving on.

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Pesto Pinwheel Pizza Bread

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I frequently lament that I need another freezer. We have your standard apartment fridge-and-freezer combo, but our freezer is, shall I say, stuffed. Filled to the brim. There are many reasons for this. I have given up on buying chicken breast and now buy the whole dang bird, break it down, and separate the parts into meal-size portions. I capture strawberries at their peak ripeness, freeze them on cookie sheets, then bag them up to use in winter months when the only berries to be found are the imposters at the grocery store. Insanely, I recently made enough soup to open a deli and froze most of it because really, who wants soup in 95° weather?

Oh, and last summer, after foolishly planting seven basil plants that plotted to take over the world, it was all I could do to keep up with it by tossing it in the food processor with some nuts, garlic, parmesan, and a glug or two of olive oil before freezing it in my ice cube trays to make an army of pesto cubes. (Finding actual ice in our freezer is, coincidentally, impossible. Icy beverage lovers, beware.)

And then there are the pizza doughs. I made about twenty of them in the afterglow of my homemade mozzarella cheese experiment this spring with the leftover whey, and may have over-estimated the value of their convenience in relation to my precious freezer real estate.

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