Spaghetti and Meatballs
09 Apr 2009 Leave a Comment
My awesome husband made dinner while I taught a yoga class at Spark Studios last night
Mmmm.. nice crisp outside and a juicy center
We used some leftover Quick Pasta Sauce from this month’s Cook’s Illustrated. Really great recipe which uses grated and carmelized onion to add depth to the sauce and quickly.
I’ve got it really good!
Supper Time 4/2- Kimchi chicken soup
04 Apr 2009 Leave a Comment
in recipes
This is a really refreshing soup with intense flavors. This is based off a recipe in last December’s Food & Wine mag.
1. Make some chicken stock, or pull some out of the pantry.
2. If using leftover chicken, shred it with a fork, or cook two chicken thighs in a little vegetable oil, just seasoned with salt and pepper.
2. Cook 7-8 sliced shiitake mushrooms in a little oil. Remove mushrooms from pan once they are brown, and bloom 1 tbsp fresh grated ginger. After ginger cooks for about 1 min, add 4 cups of stock.
3. Add about 1/2 cup (I used more because I really like kimchi) thinly sliced kimchi, 6 oz diced tofu, chicken, mushrooms, and any veggies you might like to add. I used about 2/3 cup of baby peas, the sweetness added alot to the recipe.
4. One everything is at a simmer, add 4 oz udon noodles, 1 tbsp fish sauce, 1/2 tbsp sesame oil and sriracha to taste. Simmer for about 5 minutes and eat.
Ohio Shaker Lemon Pie: almost a total disaster
04 Apr 2009 1 Comment
in recipes
I have been waiting all year to make this pie, dammit. It sounded so cool in my Joy. Old-timey, really intriguing. Just take two lemons, sliced paper thin, and macerate them in 2 cups of sugar for 1-2 days. I thought it would be the perfect dessert for this time of year when there is really well and truly no fresh, tasty fruit available.
All seemed well. The macerated lemons tasted great, like a thick lemonade. Then I mix the lemon goo with 4 eggs, 1/4 c melted butter and 2 tbsp flour. Pour into a pie crust and bake at 425 for 30 minutes, and 350 for another 20-30 minutes.
I was so excited, I could hardly wait for it to cool down to give it a try.
And, my gods and Jesus, the SOUR. The sour was so sour, so intense it rendered the pie almost completely inedible.
I am mystified by this, because the baked pie was so much more sour than the unbaked pie. I am really curious…. anyone know what is happening here?
