Posted in October 2009

Lemon Caper Chicken, Spinach, Rice

This one isn’t a splashy meal, but it epitomizes what’s important to me in a dinner: 1 meat, 1 starch, and one veg.  My husband prefers to sauce everything on his plate, so he’d include the sauce as a prerequisite.  But if I add sauce to the pre-req’s, I may as well add bacon because … Continue reading

Bouillabaisse (aka Fish Stew)

Fancy name and apparently it can be much more fancy and time consuming than what I  made. Call it fish stew, call it bouillabaisse, or cioppino, but call it delicious. I scanned several recipes until I found ideas of what I already wanted to do.  I mostly just looked for the secret ingredients that showed … Continue reading

Pizza plus Baby bread

Made the dough during nap so that it could rise for 2 hours.  My son was so excited that he couldn’t wait for the pizza to cook and kept eating all the ingredients (not unusual).  We started rolling dough at 4pm and all the pizzas were done by around 6pm since we made 4 personal-sized … Continue reading

Kid’s Gnocchi

We were stuck inside on a rainy weekend and I couldn’t make it to the grocery store on Friday.  So I checked the pantry and we had some russet potatoes. Checked the freezer and we had some pancetta.  Plus it was Friday night and we need an excuse to drink nice wine….So begins the gnocchi … Continue reading

Aunt Anne’s Chicken

This recipe combines a love of two Aunties–my sister-in-law in Seattle and my husband’s Great Aunt Lee. Aunt Lee’s chicken contributes the evaporated milk and Aunt Anne the melba toast. The original Aunt Lee Chicken is made with Post Toasties (which I can’t even find in the store anymore) and I have only had Aunt … Continue reading

The Celery Root

Celery root is on about the same level with turnips when it comes to mystery and intrigue. It’s a weird looking and intimidating ingredient but so savory and delicious that it makes you re-think basic old root vegetables and boring potatoes. Celery Root Mashed Potatoes modified from Cooks Illustrated NOTES:If you dice ahead of time, … Continue reading

Beef Stew Spectacular

After chunking a batch of beef stock that turned out watery, I looked up a recipe to realize you need 6 lbs of beef +bones to make 2 quarts of stock. Broth will do thank you. Beef Stew 250 degrees is the perfect temp for spoon-tender stew beef. The flour thickens the broth to a … Continue reading