This is the story of having “eyes bigger than my stomach.” One of my favorite breakfasts is a scoop of Greek yogurt topped with fresh blueberries. I’m a sucker for a sale at the market, but it’s hard to eat 2 lbs of blueberries faster than they ripen. That’s when this recipe comes in handy….
Category: Playing with Food
Lighten up a Classic: Chicken Bolognese
A sale in the meat aisle led to a chicken bolognese creation, which surpassed my expectations. Simple to make with ground chicken, tomato, and aromatic herbs, this recipe provides a hearty but light dish. Happy Eating!
The Luck o’the (1/4) Irish Soda Bread
I am a descendant of the Fanning clan. Our people came to the “New World” in time to fight in the Revolutionary War. And while they are just a quarter of who I am, I am fascinated by their history and who they became in their new homeland. So, on March 17th each year, I…
Fridge Diving: Brie Pasta with Duck Confit & Yuzu Marmalade
A delightful evening in Sonoma led to the creation of a decadent pasta dish using duck leg confit and creamy brie. Rehydrate the duck confit, cook the pasta, prepare the brie, combine, and plate to create this indulgent recipe. Garnish with toasted pine nuts, lemon zest, and parsley for a perfect finish.
Childhood Treat: Oatmeal Cookie Sandwiches
These cookies made us feel like kids again.
Gourmet Go-To: Mixed Mushroom Lasagna w/Red Wine
Gooey mess of mushrooms and cheese –you can’t go wrong.
Dutch-Oven Goodness: Stovetop Golden Smothered Pork Chops
Smothered pork chops are not a food of my partner’s culture, but they are definitely part of my Midwestern childhood. When I first served baked smothered pork chops from the oven with the layers of chops and onions and creamy white mushroom sauce, it blew my partner’s mind. Two weeks ago, he began mentioning that…
Comfort Food: Old School Chicken and Dumplings (soup style)
December 2023 called for comfort food. Plus, we needed to use our new Lodge Dutch oven. I had been thinking about the dumplings of my childhood and thought this fit the bill. We were very happy with the results, and it has that soothing old-fashioned flavor. It tastes even better the second day when the…
Dreaming of Summer: Spicy Gazpacho
Whenever I make gazpacho for my family or friends, I tell them a joke that is older than I am:
A man calls the server over to his table at the restaurant.
Man: Waiter, my soup is cold.
Server: It’s gazpacho.
Man: Ok. Gazpacho, my soup is cold.
Lenten Meal: Vegetarian Black Bean Chili with Chiles and Orange
The Lenten season brings meatless Fridays, inspiring culinary creativity. Using an updated Food & Wine recipe, a flavorful Dutch oven chili was created. With flexibility in its ingredients, the dish is made unique. Pair it with a light Pinot Noir or aromatic ale. This versatile recipe promises a satisfying meal for Lenten Fridays.
“Inauthentic” Shrimp Po’Boys
Now that you have extra brioche hotdog buns … We all know that hotdogs and buns never come out even. And that is even more true when there are just two people. So here we sat with extra buns. A snoop through the freezer revealed shrimp that we had left over from my mom’s visit….
Rolling in the Dough … and Salt: Pretzel Bites
In the time B.C.19, I traveled to Pacific Palisades to help wish my niece good travels as she returned to Australia for vet school. One evening, the family visited a neighbor’s home where I encountered a blast from my 70’s childhood: cheese fondue. But it was never as amazing as this. Smooth raclette cheese was…
Living Life Forté 