Some food, some drink.
I've found some really neat ideas in the bevy of community cookbooks held up in cabinets, but lets be honest here; a lot of that mid to late-century fare is an uninspired mess of processed food. However the recipe I found for a "salmon party ball" in an employee cookbook from a now-defunct medical supply factory really had some potential. This is essentially one of those meat and cheese balls covered in nuts of which a schmear of will really upgrade a cracker (and pairs great with a strong ale like IPA). If you really want this appetizer to go over, don't skimp on the quality of the salmon.…read more >
I'll be the first to admit that more often than not, the only consistent thing about the way I make soup is that I'm darn inconsistent. Oh sure, I often start with a good stock, and I'm not ashamed to use a Crock Pot when it makes sense to do so, but for the most part, soups are an exercise in creativity. That being said, I think potato soup could very well be the exception to the rule. It's real easy to screw up potato soup; and with…read more >
The Holiday baking season is just around the corner (hell who are we kidding; it's here!), and as I needed to bring a dessert for an office potluck, I figured now was as good a time as any to try a new bar cookie recipe. The last time I opened up a pound of butter, I found a real doozy of a recipe inside. For my interpretation of this Caramel Chocolate Pecan bar recipe, copious amounts of butter and brown sugar lay the foundation in which to nestle big ol' pecan halves and plenty of semi-sweet chocolate, finished with sprinkling of flaky, Kosher salt. In a substitution that feigns healthy, I figure if we're gonna get ridiculous with the fat and sugar then the least we could do is go whole grain and use whole wheat for a shortbread crust that also benefits from a shot of Bourbon whiskey.read more >
As much as I love a good community cookbook, there are very few recipes that survive in-tact once I get a look at 'em. This pumpkin bar recipe is one of my favorite "victims"; as the recipe ratios are solid enough to survive some pretty substantial swappage. It's nobody's fault really; times just change. In 1978, no one would think to bake a snack cake with olive oil, and I understand that whole white wheat was just coming on to the scene around then. Though cream cheese did manage to find its way out of Jello salads and cheese…read more >
When I'm looking to eat a quick healthy meal and I'm cooking for one, I turn to oatmeal. And with Autumn upon us, adding roasted pumpkin to a bowl of rolled oats is very appropriate. This recipe for single-serving pumpkin oatmeal not only tastes good, but is good for you. With all those raisins and pecans nestled in creamy oats spiced with cinnamon and cloves, it's really beside the point that this filling one-bowl breakfast (or lunch) weighs in under a measly 400 calories and takes less than ten minutes to make!read more >
I grew up believing the myth that a box of Jello and a can of ginger ale were necessary for a decent homemade cranberry sauce, when in all actuality, the key to a good cranberry sauce lies within the berry itself. Y'see, cranberries are packed with pectin, which given the right amount of heat and a proper ratio of sugar just happen to "sauce up" marvelously. You don't have to use red wine in this recipe; the original Ocean Spray recipe that this recipe is loosely derived from uses water; which means you can experiment here if wine ain't your thing. However, I gotta say that for this recipe, I've tried a few different beverages, and nothing reinforces the flavor of the cranberries like a cup…read more >
Just as important in our household as the evening ritual of family taco night is pancake night (the "family" part should be implied at this point, right?). Even the dog looks forward to pancake night, and while plain pancakes are fine, in our house pancakes from a box are not. Nobody's being presumptuous here; we just happen to think that quality time with loved ones deserves proper pancakes, and for us, this recipe for whole wheat and honey buttermilk pancakes is a shoo-in.
Whole white wheat keeps these pancakes tender, and surprisingly light and fluffy for a whole grain griddlecake, but there's a trick here: Part of the secret is mixing up the batter right before…
For the theme cake diy-types out there, the Interwebs is and absolute god-send; and in the age of Pinterest, you'd think it'd be super-friggin' easy to find a proper pattern to use to magically transform a couple of nine-inch rounds into a dolphin. Well, apparently that isn't the case; and the one blog post that kept popping up on everyone's pinboards didn't have a pattern. Well, one thing that I can do after 8+ years of a science degree is document; and so y'all don't have to go thru what I did, I've outlined exactly what we did to assemble a dolphin-themed birthday cake, including a pattern(!) you can download and print.read more >