an adventure in cooking
You know you have become more domestic than usual when late Sunday rolls around, you need to cook for this weeks Food Matters Project hosted by Nicole at The Giving Table, and you just happen to have everything needed for the recipe at home already. Love it!
This Savory Tomato Crisp is a really simple recipe that would be a perfect (and impressive!) side dish to bring to any of your summer BBQ’s or parties.
Continue reading “Savory Tomato Crisp ::: The Food Matters Project”
This was strange.
I was craving German Brown Coal. {I blame this on Peter’s Mom.} Actually I think it is really called Braunkohl.
So I made it.
What’s Brown Coal you ask?
If these enchiladas were not enough Mexican for you or you’re not ready to leave behind your Cinco de Mayo celebrations until next year, here’s a salsa that is simple and healthy.
Alissa chose this week’s Food Matter’s Project recipe and it is one everyone needs in their recipe arsenal. Head over to her blog BIG EATS tiny kitchen to hear all about the basic ingredients of a salsa. You can really go anywhere you want with the ingredients after you begin with the 5 basic needed for salsa, which is a great way to trigger your creativity in the kitchen if you are learning to cook.
I really like the soups we’ve experimented with for the Food Matter’s Project. If you are new to my site, I’m cooking through Mark Bittman’s The Food Matters Cookbook with a fantastic group of food bloggers and sharing our creative versions once a week.
Continue reading “Roasted Asparagus + White Bean Soup Two Ways”
This cassoulet was a great recipe to delve into traditional French cooking. It is also my recipe choice for this week’s Food Matter’s Project!
Cassoulet can be made into a week-long project like Julia Child’s recipe or you can choose to conquer this quicker version by Mark Bittman. It is more of a fall/winter dish {not so much April in Miami} as it is extremely hearty and filling, but Bittman makes it lighter by omitting the “cassoulet typical” pork rinds/goose fat and adding more veggies. We served it at a dinner party with our close friends last night and it was a hit!
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