My sorority sister gifted us an Instant Pot, and since we are in a small space, the smaller pot is a welcome addition that will replace the larger slow cooker for our mini-meals. Risotto seemed like the perfect first recipe since the whole point of the pot is to skip the constant stirring. I had…
Category: Playing with Food
Earthy Asparagus & Mushroom Fettuccine
“Buy 2, Get 1 Free” on 1 lb. packs of asparagus was tough for me to pass up and meant it was time to get creative. It’s a lot of spears for two people. This is the second recipe from that bounty. My first was individual frisée and asparagus salads with a poached egg (a…
Forest Bounty: Golden Chanterelles with Pappardelle
As fridge divers and pantry raiders, we never say “no” to leftovers and castoffs. Our friend forages mushrooms in the Carmel woodlands for local restaurants . In early January, when he offered up some of the smaller and less “complete” chanterelles, our answer was “Yes, please!” And we came away with a beautiful haul. My…
Fridge Diving: Easy Blueberry Hand Pies
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….
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.
Living Life Forté 