It seems like I am constantly coming up with new favorite recipes for rhubarb.
Cakes, ice creams, pies, rhubarb is heavily featured in my kitchen this time of year.
But I was amazed when I found this recipe for gingered rhubarb compote. This absolutely takes the cake. Literally. I’m usually all about rhubarb in sweet/dessert uses. Continue reading
The Super Bowl is almost upon us.
I have to be honest, I’ve never had a vested interest in who wins. Ever. Going to live games is fantastic, I love that. Especially when you get caught up in a 20 minute wave.
But when it comes to watching games on TV, it’s just not my thing. For me, football season is exciting for another reason.
The parties. Continue reading
Baked brie is sort of an obsession of mine. Gooey, melted cheese topped with something sweet, wrapped up in puff pasty? Where do I sign?!
It’s an awesome dish to bring to a holiday party, and it looks gorgeous until people start digging in. Then it gets tricky.
As tasty as it is, baked brie usually ends up becoming a mess. Slicing through the puff pastry layer, and attempting to get the ideal ratio of brie to pastry to sweet topping can be tough to wrangle.
And then you put it all on a cracker. That part always baffled me a little. As I sat there putting pastry on a cracker, I found myself thinking…why? Why am I putting pastry filled with cheese and sweet goodness on a cracker? It’s like putting bread on more bread and putting stuff on top of your double bread.
So, being the plucky problem solver that I am (not that bread on bread is a problem…if you’re into that) I devised a solution. Continue reading
I don’t know about you, but I was always a fan of cranberry sauce from a can. Maybe it was the shape. Maybe it was the texture. Maybe it was the fact it was sort of (in my younger brain) like apple sauce, and therefore better than the vegetables, but for whatever reason, I have always loved cranberry sauce.
I was first introduced to fresh cranberry sauce while visiting friends in Oxford. Their mom made an amazing traditional roast, and had fresh cranberry sauce as one of the sides. Continue reading
Sorry Ghostbusters. I know times are tough, but I think I’ll keep these ghosts around. A ghostly Oreo haunting is right up my alley.
Seriously, these Oreo truffle bites are SO good. Like, lick the bowl out good. And their chocolatey goodness comes from only 2 ingredients. So, delicious, easy, what more could you ask for?
Oh, they’re also freakin’ adorable. Continue reading
Mmm…butternut squash. So tasty, but so funny looking. And have you tried to peel and chop those things? Not an easy task.
Too awkwardly shaped to peel in a coherent way, and slowly oozing sticky juices, it can become a kitchen disaster pretty quickly. Not to mention the arm workout you’ll get trying to slice that thing!
So why bother?
Because butternut squash is like vegetable candy. Bake it, roast it, and you’ve got a magical little veggie that brings Autumn to your table. Continue reading
Breakfast is something I never spend enough time on.
When I’m running around in the morning getting ready, I only make time for some Greek yogurt and granola, or whole wheat toast, maybe some eggs if I’m feeling fancy.
And on the weekends, I find the allure of my cozy bed and fluffy pillow far too distracting to wake up early enough to make a time consuming breakfast.
But I might have to make time now. Continue reading
Happy New Year!
As we dive into 2012, which is already promising to be a succulent and satisfying year for me, I find myself wanting a break from all the sugar-frosted sweet things I’ve been consuming and jumping on the bandwagon with all those who have a new year’s resolution to eat healthier.
How long this will last remains to be seen, but I have always been an advocate for the fact that healthy food is also delicious food, and despite what Paula Dean may have to say, you do not, in fact, need to use that entire stick of butter to create a tasty meal in your own home.
With the holiday ending, I’ve also found myself swimming in leftovers. The half-carved rotisserie chicken I used to make BBQ chicken pizza, the veggies left over from the veggies and dip platter, and the puff pastry sheet I didn’t use when I made (and subsequently parked myself in front of) baked brie.
Since moving into my very first apartment, I am determined to be all grown up and economical, so I sat and pondered what the heck I could make that would use up such a random assortment of leftover ingredients. Continue reading
The Culinary Capers 