Posted by LizMonday, August 19, 2013
It started with an ungodly amount of butter.
Butter, that’s a staple, I must have thought, standing in the dairy section of the supermarket sometime in mid-winter. Salted or unsalted? I had neither, so why not both? I grabbed a four-pack of each, throwing expiration dates to the wind. Butter lasted far longer than produce. Sure, I was one person, but I cooked. I baked. I might need butter someday.
Fast forward six months, and I have 8 sticks of butter, mere weeks away from their demise.
Sure, I could freeze it… if I wanted the easy way out. But I took my naive purchase as a sign, the universe conspiring for me to eat far more butter than a person really should eat.
It was time to make a pie.
The only thing I hate more than a failed recipe is wasting food, a mortal sin in Gastronomism. But the driving principle behind my...
Posted by LizWednesday, August 14, 2013
The season’s gnarly heirlooms are stately and wise, ripening with age on sunny farmers’ market stands. Soon the regal varieties of purple and yellow and green will disappear and the tomatoes will be a dreary pinkish-red in the grocery store’s artificial light. Come winter, we will hide our tomatoes in cans. So until then, I intend to eat as many tomatoes as humanly possible.
Local, heirloom, or homegrown tomatoes are good enough to eat on their own, but to capture the full flavors that only come at this time of year, here are five ways to feature more tomatoes in your summer meals:
1. Fusion Dishes
I consider it my personal responsibility to share any culture-crossing food phenomena. Doughmesstic developed Spaghetti Nachos last year; more accurately, they are nachos made of fried lasagna chips. Likewise, the Heirloom Tomato Pesto Galette from Two Peas and Their Pod brings Italian summer fare to rustic French pastry.
Posted by NiciWednesday, August 14, 2013
Last week, I rounded up a number of recipes from various food blogs that I had been hoping to try. I promised that I’d follow up this week with the recipe I selected to attempt, so here you go! California Roll Breakfast Sushi from Farmgirl Gourmet.
Sushi is my favorite food. There are limitless opportunities for variety, and all my favorite things can fit into sushi: fish, avocado, rice, spicy sauce, cucumber, and so many more. Covered in spicy mayo, drenched in wasabi and soy sauce, even deep-fried… yum! There is nothing sushi can’t do. It can even be breakfast.
This was a fun meal to make, and it was delectable to eat. The spicy Sriracha sour cream added a kick that I couldn’t get enough of, and it really complemented the smooth taste of the egg and the avocado. Some notes from my experience, that may help you as you delve into this...
Posted by NiciWednesday, August 7, 2013
When I first started learning how to cook, I kept it easy. Sauteed chicken. Baked chicken. Always chicken. Chicken was reliable, I knew what it was doing, I knew what to expect, and I always knew how it would come out. I never had to worry about having too many options to choose from; I rotated between chicken in pasta sauce, chicken in stir fry sauce, and chicken with olive oil, pepper, and salt. But now that I’ve gone further up the learning curve, I’ve begun to search for more things to cook.
At first, I bookmarked every recipe I wanted to try. Then came Pinterest, which was a great way to access my recipes from anywhere and organize them under different boards and with photos. Yet now I have almost too many recipes to choose from, and oftentimes I end up back at my chicken roots.
In an attempt to keep myself...