Cooking with Mumu

Alterações na Política de Privacidade e nos Termos de Serviço do Google

2012-01-29T07:12:00.001-08:00

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Caro usuário do Google, Estamos substituindo mais de 60 políticas de privacidade diferentes do Google por uma política mais concisa e fácil de ler. A nova política abrange vários produtos e recursos, refletindo nosso objetivo de criar uma experiência extremamente simples e intuitiva em todos os produtos do Google. Isto é importante. Assim, dedique alguns minutos para ler as versões atualizadas da nossa Política de Privacidade e dos nossos Termos de Serviço em http://www.google.com/policies. Estas mudanças entrarão em vigor no dia 1º de março de 2012.
Uma política, uma experiência no Google

Fácil de trabalhar em vários produtos Nossa nova política reflete nosso desejo de criar uma experiência de produto simples, que ofereça o que você precisar, quando você quiser. Seja ao ler um e-mail que o faça lembrar de marcar um encontro familiar ou encontrar um vídeo favorito que você queira compartilhar, queremos que você possa utilizar com facilidade o Gmail, o Google Agenda, a ferramenta de pesquisa, o YouTube ou o que mais você quiser.	Sob medida para você Se você fizer login no Google, podemos sugerir consultas de pesquisa ou adequar os resultados da pesquisa de acordo com os interesses que você expressou no Google+, Gmail e YouTube. Assim, poderemos compreender melhor qual versão do Pink ou Jaguar você está pesquisando e oferecer esses resultados com mais rapidez.	Compartilhar e colaborar é fácil Ao postar ou criar um documento on-line, é provável que você queira que outras pessoas o vejam e contribuam. Ao lembrar as informações de contato das pessoas com quem você deseja compartilhar, facilitamos seu compartilhamento em qualquer produto ou serviço do Google com o mínimo de cliques e erros.

A proteção de sua privacidade não mudou. Nosso objetivo é fornecer a você o máximo de transparência e de escolha possível, por meio de produtos como Google Dashboard e Gerenciador de preferências de anúncios entre outras ferramentas. Nossos princípios de privacidade permanecem os mesmos. Ainda, nunca venderemos nem compartilharemos suas informações profissionais sem sua permissão (a não ser em raras circunstâncias, como solicitações legais legítimas).	Alguma dúvida? Temos a resposta. Visite nossas Perguntas frequentes em http://www.google.com/policies/faq para saber mais sobre estas mudanças. (Imaginamos que nossos usuários podem ter uma pergunta ou vinte e duas.)

Aviso de alteração A nova Política de Privacidade e os novos Termos de Serviço do entrarão em vigor em 1º de março de 2012. Se optar por continuar usando o Google assim que a alteração ocorrer, você fará isso de acordo com a nova Política de Privacidade e os Termos de Serviço. Não responda a este e-mail. Respostas enviadas para este endereço não serão respondidas. Nunca insira sua senha após abrir um link que aponte para um site não confiável. Em vez disso, acesse diretamente o site, como mail.google.com ou www.google.com/accounts. O Google nunca mandará um e-mail pedindo sua senha ou outra informação confidencial.

bibles

2012-01-23T06:51:00.001-08:00

Greetings in Jesus name,

May this letter find you blessed in Christ. I am writing from West Africa and it is a blessing getting to you in the other part of the world. It is my prayer that you become a friend of me and the local church here. I got your email when I surfed into the web site and I know that it is God's arrangement.

By His grace I am a Believer bought and washed by the Blood of Jesus Christ. I am married with three children. I am a pastor of a small local church non denominational or affiliated to anybody. The church was founded in 2006 and now has about 30 members. I gave my life to Christ in 1987 when I was still in the high school at Zaria. A campus fellowship student by name Femi was my roommate at school and his life of faithfulness unto Christ and his prayer and teaching me the Bible led me to Christ. This Brother told me then that he sensed that God was going to use me for His cause. I was never ready to hear that because my dream or thought was never in the ministry but to finish my studies and get a nice job. Five years after school and already working I started having the stronger urge and sensing that God was calling me but I kept on putting it off my heart because my job and life was sweet to me and I felt I needed nothing else. One day a guest speaker was ministering in our church and he singled me out in a crowd of over a thousand and told me that God has called me to the ministry and cannot hide. After he left I told my pastor that I have accepted and my pastor and other elders of the church prayed with me. I immediately joined and headed the evangelical outreach of the church and I saw many coming to Christ in the outreach. I let go of my job in 2005 and returned to Edo my State. I joined a small local church and was assisting the pastor as the second pastor. In January 13th 2007 a pastor of a little church of about five families in my area walked up to me telling me that he is leaving the state to his home state where the Lord has asked him to go and start the work. He said he has been praying for over a month that the Lord has asked him to tell me to take over the little church he founded 2006. I have not had relationship with this pastor before now so it amazed me. He asked me to pray to ask the Lord. I did prayed and without wasting time I knew the Lord ask me to hold that little church and that was how I became the pastor of this church called Victory Chapel. The church is a growing church and we meet at a temporary rented building. We are earthly rich but rich in Christ, riches that will last for eternity.

2 Timothy 2:15 "Study to shew thyself approved unto God, a workman that needeth not to be ashamed, rightly dividing the word of truth". The reason why I am writing is to appeal for your assistance in the area of a Study Bible which will be of help to me in my research and study of the bible as well as lesson preparation as a pastor, and bibles for our aged members. These items are very scarce here. I need The Dakes Annotated Reference Bible. It is a very good study Bible for ministers of the gospel. Please help me for it. There are many in our local church who do not have bibles and cannot afford to buy. I want to specifically make a request for the elderly ones who cannot work and earn money to buy for themselves. There are 12 of such very old fathers and mothers in our church who read and understand English and they are very devoted. Please on their behalf I request that you send them 12 Bibles the very big letters which is the super giant print 18 point type would be preferable for them because of their sight. We would also appreciate used bibles provided the pages are complete. Bibles are needed in King James Version, English. Thank you for considering this request. And as you help to meet this kingdom need the Lord will bless you finance abundantly. If you send the bibles through post office a registered postage the bibles will get to us safely. I was told at the post office that EMS postage or post office insured mail is safer and without charge. My home and postal address is 341 Osamagbe Road-Gpo 5870, Benin City, Edo State, Nigeria. Please write when you get my mail. I do not have full access to internet but I can check at least three times weekly. Ecclesiastes 11:1 "Cast thy bread upon the waters: for thou shalt find it after many days"

Continue to be obedient and the Lord will honour you in His time. Exodus 19:5, the Lord spoke to the children of Israel through Moses saying: "Now therefore, if you will obey my voice indeed, and keep my covenant, then you shall be a peculiar treasure unto me above all people: for all the earth is mine:..." The Lord bless you and keep you in His perfect love.

In His Service,

Tom Zakor

341 Osamagbe Road-Gpo 5870,

Benin City,

Edo State, Nigeria

P.s, Please pray for the persecuted Christians attacked by Muslims in Nigeria. Happy New Year.

Loans in Singapore

2012-01-10T09:44:00.000-08:00

The sgloanbook.com already become the most suitable place for all people who are looking for loans in Singapore,Owning a house is one of the dreams of a Singaporean. However, having the financial means to actually own one is not as easy as it sounds. With the appreciation of house prices in recent years, it makes good decent sense to see your house as not just a house. But also as an investment.Unless you are cash rich to the extent that your bank account is not big enough to contain all your money, you will probably need a house loan in Singapore to purchase your dream house why you too should come to sgloanbook.com now and have your best option loans in Singapore, all so quick, easy and totally secure We will give you a breakdown of what is available in the house loan Singapore market and the latest Singapore house loan promotional deals from the many different housing loan lenders find out more information now visiting sgloanbook.com.

Petite clothing

2012-01-04T03:15:00.001-08:00

When you think of petite clothing which the first place that comes to your mind? For www.sosensational.co.uk know that if you're right, because only they have the largest selection of unique and quality products with prices that exceed all expectations,,Enjoy finding petite clothing that is designed for the stylish women at sosensational.co.uk. The designers for our Petite Apparel Collection have been selected for their skill at designing and expertly fitting the small frame. Cutting edge fashion and comfort are also expressed in our petite clothing. Enjoy the compliments you will receive when wearing our remarkable petite clothing.Search no further to find petite clothing right here at sosensational. You can't beat our prices in petite clothing with all the popular styles to choose from. Get everything you need from petite work clothes to outerwear or casual tees and camis all sized for a perfect fit. Our petite clothing line gives you the comfort and fit without giving up style or fashion. sosensational for the latest styles in petite clothing for women now pay a visit to the site to see and learn more.

[Update] There are 3 new posts in "Simply Recipes"

2012-01-04T00:52:00.000-08:00

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There are 3 new posts in "Simply Recipes"

Stuffed Roast Turkey Breast

My father reminded me the other day that Thanksgiving turkey doesn't have to be a whole bird. If your gathering is only few people, and you don't want to have several weeks of turkey leftovers, there's no need to roast a 15 lb gobbler. You could roast just a couple turkey legs if you like dark meat, or if you prefer white, stuff and roll a turkey breast. The following recipe is for just that, a turkey breast, pounded thin, spread with a stuffing of breadcrumbs, bacon, porcini, shallots and dried cranberries, and rolled up into a roulade and roasted.

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Suzanne's Old Fashioned Pumpkin Pie

From the recipe archive, first posted 2006. Enjoy! ~Elise

My friend Suzanne performed an experiment with her family and me. She baked two pumpkin pies, one using the purée and recipe from a can, the other using purée she made from a ripe sugar pumpkin. Each of us received two slices, one from each pie, without knowing which was which. The winner? The adults clearly preferred the pie made from scratch - it had a richer flavor (possibly due in part to added spices). One child preferred the pie made from the canned purée, the other two had no preference. Needless to say, everyone finished both of their slices, and the whipped cream too!

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Creamy Green Beans and Mushrooms

About this time of year a lot of people come to this site searching for green bean recipes. We have several, but most of them are geared to the summer, when we have a bountiful supply of fresh green beans. I wanted to make something that would work well with fresh or frozen beans, so we could enjoy it during any season. In this recipe, green beans are first lightly boiled (I used frozen), then tossed with cremini and shiitake mushrooms and onions that have been sautéed in butter. Finally, sour cream is added to bring everything together. If the sour cream seems odd, think of this as a stroganoff. With green beans.

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Total ecology

2012-01-03T15:55:00.000-08:00

If you have been asked to undertake a bat survey by your local planning authority this page should help you to understand the process Bats are one of the many animals that work the night shift to survive. Canals provide safe flight lines for bats with plenty of insect food available on the wing. At our Bat Survey nights, we will be watching out for them and listening in to their calls with bat detectors to help work out species and numbers.We promote conservation of bats by disseminating educational materials, giving talks and leading bat walks, carrying out nationwide surveys and monitoring of bats, acting as an umbrella group for the local bat groups and providing a central repository for bat records and have a complete guide to information and to maintain contact with professionals who will help you on the way to preserve the bat then you have to visit www.totalecology.com, make a visit to the site right now.

[Update] There are 2 new posts in "Simply Recipes"

2012-01-03T11:36:00.000-08:00

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Pumpkin Gingerbread

This has to be the weirdest fall ever. High seventies on the first day of November. Beautiful and sunny, though the wind has picked up a bit. The gusts come and go, stirring up leaves from the trees, so it's beginning to at least feel like autumn. Trick-or-treaters paraded through the neighborhood last night, leaving a trail of candy wrappers and smiles. Mr. Jack-o-lantern is still sitting on his perch (maybe we'll light him up again tonight!). We almost always have extra pumpkin sitting around this time of year, either puréed and in cans, or fresh. Two of my favorite sweet quick breads are pumpkin bread and gingerbread. This recipe (an experiment really) I'm delighted to report, happily combines the two—pumpkin and gingerbread. Spicy, molasses-y, pumpkin-y. Easy too. Happy fall!

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Ancho Chile, Shrimp, and Pasta

You know one of the great things about being a home cook? You can basically do whatever you want in your kitchen. Mix up cuisines. Pair unlikely foods. As long as it tastes good and you like it, no great uber-chef in the sky is going to look aghast and tell you you can't do what you've just done. Thank goodness! Case in point, this quick and easy pasta dish from my friend Peg Poswall. Ancho chiles (dried poblano chili peppers) are distinctively Mexican. Parmesan? That would be Italian. Tossed together with pasta and shrimp? Huh?

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Sell my annuity

2011-12-28T16:22:00.001-08:00

Selling your annuity is easy; all you have to do is find a company that you feel comfortable with to sell my annuity to. That is right, there are companies that specialize in buying structured settlements and annuities for one lump sum and you can use them to sell your annuity.Selling an annuity is sort of like selling your future, so it is important that you only sell your annuity if you really need the money. Many emergencies occur that may cause you to need to sell your annuity. Having the option to sell it rather than surrender it may end up saving you a great deal of money. In addition, if you have an annuity that is already paying out, such as an immediate annuity, that you can’t surrender, then transferring ownership may be your only option and for this you must know the http://www.structuredsettlement-quotes.com the best options that you have your choice with all tranquility and above all the security you need at these times.

Massage oil

2011-12-27T10:08:00.000-08:00

Massage therapy has become an important part of general health care for many people living in today's stressful world massage oil and lotions can be a soothing, gentle and, potentially sensual way to relieve tired muscles. Now you and your loved ones can easily enjoy a massage oil and lotion experience in the comfort and convenience of your own home. Massage oils and lotions also make great gift ideas.Traditional healthcare systems throughout the world recognize that therapeutic massage can play an important role in treating illness or chronic ailments, and contribute to a higher sense of general well-being As well as massaging the neck and shoulders with massage oils, massaging the scalp, head and face can help release tension which is stored in the muscles, release local toxins and promote better circulation then come right now to www.nuru-guru.com and learn more about this wonderful gel that is changing the lives of many people.

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2011-12-27T05:29:00.000-08:00

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Home and contents insurance

2011-12-27T05:25:00.000-08:00

Come and meet worcesterstandard.co.uk and get the best options when searching for home and contents insurance,Anyone who’s ever taken out home insurance knows how difficult it can be. You have to decide how much cover you need, and balance the cost of the policy against what you can afford. You usually don’t get too many options and choices, just a basic policy.Home insurance doesn’t have to be difficult. With worcesterstandard.co.uk, you can see at a glance what you’re covered for. We also give our customers options so they can basically design their policies the way they want them to be.So when it comes to insuring your home and possessions, from Home and Contents, to Landlords or Renters Insurance, you can trust us to provide cover that recognises their true value.We can provide assistance if you’ve got complex insurance requirements. Our professional advisors are available if you need help Also, you make a visit to www.worcesterstandard.co.uk to know and learn more.

[Update] There is 1 new post in "Simply Recipes"

2011-12-01T08:59:00.001-08:00

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Italian Meatballs

When I was a kid, the only time we ever had meatballs was with spaghetti or in albondigas soup. It never occurred to me that one could simply have meatballs with sauce, until I wandered into an Italian restaurant in San Francisco and ordered some, as an appetizer, or so I thought. To me, meatballs were small little things and three of them would have made a lovely starter for the more substantial entré to follow. Hah! My eyes practically fell out of their sockets when the meatballs arrived. They were almost the size of baseballs. Holy moly. But they were fabulous, and it just meant I had more food to share with my friends.

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[Update] There are 3 new posts in "Simply Recipes"

2011-11-27T16:13:00.001-08:00

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Open Faced Turkey and Gravy Sandwich
Marc Johns Culinary Prints
Chipotle Turkey Pozole

There are 3 new posts in "Simply Recipes"

Open Faced Turkey and Gravy Sandwich

Every year, for as long as I can remember, my parents have prepared a huge (18-20 pound or more) turkey for our family on Thanksgiving Day. And every year, without fail, my mother or father prepares open-faced sandwiches with leftover turkey and gravy for days following. You would think that the day after turkey day, the last thing any one of us would want would be more turkey. But I think on Thanksgiving Day itself, the turkey can take almost a back seat to the sides on the plate. There are just so many sides to choose from. But the lunch the next day? It's all about the turkey. And the gravy. The bread is there so you can call it a sandwich and eat it for lunch.

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Marc Johns Culinary Prints

Thanksgiving dinner is behind us, and Christmas is a month away. Which means Black Friday, Put-the-Lights-Up Saturday, Buy-a-Tree Sunday, and Cyber Monday are upon us. In our family all the shopping, tree-buying, lights-raising usually happens the day or two before Christmas, which is why my brothers have been known to get socks from me under the tree.* This year I'm hoping to be a little more organized. In fact, I've been thinking about the gift-giving season for months, because I managed to convince, cajole, beg Marc Johns to create a series of culinary themed drawings to make available to you, Simply Recipes readers, as beautiful 8x10 signed, limited edition prints for the ridiculously reasonable price of $20 ea.**

Are you familiar with Marc Johns? He does mostly pen-and-ink drawings, sometimes with a little water color, sometimes with highlighter pens, and sometimes on yellow stickies. His drawings I can best describe as quirky, playful, and even delightfully absurd. He makes inanimate objects say and do things that well, since they are inanimate have no business saying or doing in real life. But this is art. The kind that makes you chuckle.

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Chipotle Turkey Pozole

Every Thanksgiving, after our grand roast turkey dinner, we fill up a huge stock pot with the turkey carcass and water, and make several quarts of turkey stock for soup. Usually turkey soup is a pretty standard affair, but if you are looking for a soup that might pack a little more punch, I recommend this pozole. It's made with turkey stock, leftover turkey, a little tomato, lots of hominy, and seasoned with smokey chipotle chile peppers in adobo. I've written about pozole before. It's hard to resist this soup, essentially "taco night" in a bowl (but not as messy!). Perfect for a crowd, which can be useful if your family is like mine—lots of siblings and friends who like to stick around because they know the food is good. Pozole is all about the toppings. Just set them out and let people add what they want to their soup.

Happy Thanksgiving!

P.S. Check out our other turkey leftover ideas!

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update

2011-11-26T06:52:00.001-08:00

you have a new update click here to avoid suspension

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2011-11-22T01:22:00.000-08:00

Dear Sir/Madame,

Letter From Mrs Virginia Nkala

[Update] There is 1 new post in "Simply Recipes"

2011-11-18T09:26:00.000-08:00

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Walnut Maple Pie

Where my parents live in Sacramento, their house is surrounded by huge walnut trees. The housing development is in what was formerly a commercial walnut orchard. When I was younger, the trees blanketed the neighborhood with shade in the blazing hot valley summers, and in the fall, all of us kids spent weekends picking walnuts. We harvested 500 lbs of walnuts a year, just from our five trees. These days the trees are getting old, two of them are already gone and the other three are just hanging in there, not really producing much. Still, we have a special affinity for walnuts. Growing up, pretty much any recipe calling for pecans we would just substitute walnuts. Which is how I first started making walnut pie. At its simplest, it's just a pecan pie for which you swap out the pecans for walnuts. But walnuts can be a little more bitter than pecans, so for this particular version, I've decided to use a dark maple syrup instead of the more commonly used corn syrup. The sweet maple flavor helps to balance whatever bitter edge the walnuts may have. Like our pecan pie, this walnut maple pie is not overly sweet. I'm quite pleased with it (my parents both call it a winner!) and hope you will be too.

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2011-11-16T07:06:00.001-08:00

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Giblet Gravy
Duchess Potatoes
Sautéed Kale with Tahini Sauce

There are 3 new posts in "Simply Recipes"

Giblet Gravy

My love affair with giblets started probably around age 5. That's when my mom would cook the gizzard with her chicken soup, and then fish it out just for me. It was so chewy and good. I loved it. I would get the heart too, but it wasn't nearly as good as the gizzard. Later I graduated to the neck, which one simply could not eat quietly. No, to enjoy the neck one had to grip it with both hands, and slurp, chew, and suck. Now as an adult, when my mom cooks a chicken, she'll save the liver just for us to have sautéed in a little butter, for a snack. So in my opinion, giblet gravy, a gravy made with the choicest pieces of the bird, is the queen of gravies. So full of wonderful flavor from the giblets and drippings. You can make the gravy from giblets from either a turkey or a chicken, though I think it's more usual with a roast turkey. The giblets are bigger, and there's more meat to put in the gravy.

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Duchess Potatoes

Duchess potatoes. Welcome to old school, fancy schmancy mashed potatoes. So, tell me. Who is the duchess for whom these potatoes are named? Or is it just the pattern of browned ribbons and waves that are reminiscent of a frilly shirt or silly hat that gives these potatoes their name? Who knows. Duchess potatoes are a rather precious way of serving mashed potatoes; they've been piped in decorative swirls, usually formed into individual portions, painted with butter, and browned in the oven. They taste great. I think it has to do with the butter. And the cream. And the way that both the tops and bottoms get browned. They're actually rather addictive.

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Sautéed Kale with Tahini Sauce

Oh my, this is a good one. I never would have thought to pair kale with tahini (thank you to my friend Peg for the suggestion), but it's great. Sort of reminiscent of a popular Japanese dish with spinach and sesame gomasio. The slightly bitter green kale does a happy dance with the acidic lemon and salty richness of the tahini sauce. Very easy to pull together. Would make an excellent addition to a Thanksgiving or holiday spread. Enjoy. (And as my dad says, eat your greens!)

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2011-11-10T08:53:00.000-08:00

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Roast Chicken with Grapes
Spicy Pork Stew with Chickpeas and Sausage

There are 2 new posts in "Simply Recipes"

Roast Chicken with Grapes

Updated, from the recipe archive. First posted 2004.

One of the first things I ever learned to cook on my own (post college quesadillas) was roast chicken. It's actually crazy easy, given that all you really need to do is to just salt the chicken, put it in a pan and put it in a hot oven for an hour or so. My brilliant inspiration, or at least I thought so at the time, and I still think it produces a terrific result, was to chop up some seedless grapes and use them to stuff the chicken. The juice from the grapes bastes the chicken on the inside. The addition of onions, lemon, and rosemary provide aromatics for the chicken. When done, the cooked grapes, along with the onions and lemon act almost like chutney, when eaten with the chicken.

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Spicy Pork Stew with Chickpeas and Sausage

Is it stew weather? I think it's finally stew weather here at least. This morning a thick, chilly fog bank settled on the northern central valley and didn't lift until after 10. We actually made this stew in early summer, but it was too hot in most of the country to post it. But it looks like the 80 degree days we've been having this last month are finally behind us, and now is the time for a warm, spicy, hearty stew. This pork stew is inspired by the flavors of Spain, with chunks of pork shoulder, chickpeas, olive oil, garlic, parsley and paprika. Smoked paprika too, which adds just a touch of smokey flavor to the stew.

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2011-11-09T00:08:00.001-08:00

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2011-11-04T04:52:00.001-07:00

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[Update] There are 6 new posts in "Simply Recipes"

2011-10-26T09:30:00.000-07:00

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Quinoa con Queso
Chicken and Apples in Honey Mustard Sauce
Broccoli Rabe with Pasta and Sun Dried Tomatoes
Green Apple Curry
Classic English Toad-in-the-Hole
Sardine Rillettes

There are 6 new posts in "Simply Recipes"

Quinoa con Queso

One of my favorite foods is quinoa (pronounced KEEN-wah), a grain-like seed native of South America. It's a lot like couscous, but nuttier in flavor, and smoother on the tongue. It's also high in protein and completely gluten-free. You can make a pilaf with it, or use it for stuffing, or just eat it plain. I recently stumbled upon a recipe for quinoa with queso fresco in this book, and then found many other variations online. As I played around and experimented with this recipe I had two revelations. The first is that quinoa tastes great with milk poured over it. The second is quinoa tastes great with cheese (queso).

Continue reading "Quinoa con Queso" »

Chicken and Apples in Honey Mustard Sauce

Updated from the recipe archive. Originally posted in 2004.

We first posted this recipe years ago, it came from my dear friend Heidi H in Carlisle, Massachusetts. I think she got a version of it from the Boston Globe. With apple season upon us, it is timely again. This is a quick and easy chicken dish for a mid-week meal. Apple slices cook alongside chicken breasts and everything comes together with a simple honey mustard sauce.

Continue reading "Chicken and Apples in Honey Mustard Sauce" »

Broccoli Rabe with Pasta and Sun Dried Tomatoes

Have you ever had broccoli rabe (pronounced "rahb" or "rah-bee" depending on where you are from)? I have sort of a love hate relationship with it. It looks like broccoli, but it doesn't taste like it. Broccoli rabe can sometimes be so bitter, even with blanching, there's no amount of vinegar or bacon that can save it. But bitterness heightens flavors (hence the purpose of parsley). Your tongue can distinguish 4 basic tastes—sour, bitter, sweet, and salty—so if you combine the somewhat bitter rabe with strong tastes from the other groups, the result can be like happy fireworks in your mouth. Rabe combined with sun-dried tomatoes is a deli classic, the tomatoes offering a sweet intense counter-note to the rabe. Still, it's not for everyone, so be warned. This recipes tosses lightly sautéed broccoli rabe with sun-dried tomatoes, garlic, olive oil, Parmesan cheese and penne pasta. So good! We devoured it.

Continue reading "Broccoli Rabe with Pasta and Sun Dried Tomatoes" »

Green Apple Curry

Years ago I visited the Caribbean island of Trinidad and was struck not only by the music of steel drums filling the air everywhere, but also by a street food called "roti", which is sort of like an east Indian version of a burrito. A curry pocket of sorts.

Continue reading "Green Apple Curry" »

Classic English Toad-in-the-Hole

"Toad in the hole," a weird name for a dish, isn't it? Usually in America it refers to an egg cooked in the hole cut out of a piece of bread. But in England, it's sausages cooked in what is essentially Yorkshire pudding. To me the English version is more whimsical, perhaps because Mr. Toad is my favorite character in The Wind in the Willows? In any case, this recipe has a playful name, and much like its cousin "pigs in a blanket," is a hit with kids.

Continue reading "Classic English Toad-in-the-Hole" »

Sardine Rillettes

Oolala. Say the word "sardines" around people and you get one of two reactions. Either they love them... or they don't. I haven't found many inbetweeners. Obviously, given the title of this recipe, we fall in the "love them" camp. As in seriously love them. Fresh sardines, canned sardines, heck, I'll even happily eat sardine sushi. Growing up we always had several cans in the pantry. Sardines packed in olive oil, packed in mustard, or packed in tomato paste. Must have something to do with my father's Minnesota roots. We also had pickled herring and if we were lucky, smoked dried herring in the fridge. (You think sardines are strong? You should try smoked dried herring!) So when Dorie Greenspan had a recipe for sardine rillettes in her fabulous cookbook, Around My French Table, I couldn't wait to try it. So. Darn. Good! I've made these several times and everyone loves them. Think a cross between a tuna spread and caviar.

Continue reading "Sardine Rillettes" »

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2011-10-11T10:44:00.001-07:00

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Super Easy, Super Moist Chocolate Cupcakes
Posole Rojo
Chipotle Meatballs

There are 3 new posts in "Simply Recipes"

Super Easy, Super Moist Chocolate Cupcakes

Have you ever encountered a chocolate cake recipe that used neither eggs nor butter, but relied on vinegar and baking soda for leavening? Apparently, the recipe has been around for ages. We first discovered a version of it in a magazine called Cuisine at Home, but you can find other versions at Epicurious and other places online. The thing about this cake recipe is not only is it incredibly easy to make, with ingredients that you likely already have in your pantry, but it produces a surprisingly moist and delicious cake (and cupcakes). All without eggs or butter. (There's butter in the frosting I'm using, but we're talking about the cake.) I even tried adding an egg to the recipe and it wasn't nearly as good as the batch without it. Over the last week I've made several batches of cupcakes following this method, including a couple for my mom's book club. (Waving hi to mom's friends!) I used a frosting recipe from Hershey's, and instead of loading the cupcakes with frosting, decided instead to just simply drizzle frosting in patterns on the top. But do what you will with the frosting. I think the cupcakes are perfectly delicious without any frosting at all.

Continue reading "Super Easy, Super Moist Chocolate Cupcakes" »

Posole Rojo

Years ago when I spent a summer studying Spanish in Cuernavaca, Mexico, my Mexican teacher told me that it was much easier to pronounce the language properly if you smiled as you spoke it. She was right! Good thing Mexican food is so delicioso, because just thinking about dishes like this posole makes me smile. It's somewhat of a feast, posole. I guess you could make smaller batches, but since you have to cook it for several hours, it just makes sense to make a large amount, and then have lots of friends over with whom to enjoy it. Posole (or pozole) is a traditional soup in Mexico, often served Christmas eve, and in many parts of the country on Thursdays and Saturdays all year round. This posole rojo, or "red" posole, is made with pork shoulder or shanks, red chiles, and lots of hominy corn. I made this for my parents, and they loved it. Mom told me she hadn't had posole since she was a kid in Tucson. Lots of smiley faces around the table tonight.

Continue reading "Posole Rojo" »

Chipotle Meatballs

Several years ago a Rick Bayless recipe for chipotle meatballs appeared in the Wednesday section of the New York Times. Fortunately we didn't notice the recipe until a correction for it appeared in a subsequent paper, correcting the 2 cans of chipotle peppers the paper had published with the correct 2 chiles. We made the meatballs and loved them, but couldn't help wincing over the idea of eating them made with 5 times as much chipotle!

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[Update] There are 3 new posts in "Simply Recipes"

2011-09-30T08:51:00.000-07:00

Simply Recipes

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Peanut Butter and Honey Granola Bars
Braised Rabbit with Prunes
Spanish Roasted Potatoes with Tomato Sauce

There are 3 new posts in "Simply Recipes"

Peanut Butter and Honey Granola Bars

One of my favorite things to eat as a kid was an open-faced peanut-butter and honey sandwich. These days I don't even need the bread. Just a large spoonful of peanut butter, a glob of honey, a little stir in a bowl, and I'm good. Given how much I love the flavor combination, I thought I would try my hand at making some granola bars with these favorites. A little oatmeal, a little butter, a little peanut butter, a little honey, a 350° oven, and presto, hey these are good! I've been eating a couple bars for breakfast every morning and a couple for afternoon snacks. Who knew? Easy.

Continue reading "Peanut Butter and Honey Granola Bars" »

Braised Rabbit with Prunes

Have you ever made the Silver Palate 80's classic, Chicken Marbella? It's chicken cooked with prunes and olives. It's amazing how the sweet prunes just melt into the chicken drippings. Prunes are an underutilized ingredient in my opinion. They've gotten such a bad rap that they aren't even marketed as prunes anymore, but as dried plums, which is, in fact, what they are. Just dried plums. Like big fat raisins. Used in cooking, they can bring a deeply sweetly rich note to anything, especially meats. Rabbit cooked with prunes is a classic French dish, known there as "lapin aux pruneaux". In this version we sear the rabbit pieces first in a little olive oil and butter, and then braise them in white wine with shallots, garlic, thyme, and prunes. Have you ever prepared rabbit? It's a lot like chicken, both in the cooking and in the eating. In fact almost any recipe that can be made with chicken can be made with rabbit, and vice versa. The taste is just more subtle, and not "chicken-y".

Continue reading "Braised Rabbit with Prunes" »

Spanish Roasted Potatoes with Tomato Sauce

Called papas bravas or patatas bravas in Spain, this dish is essentially potatoes cooked in a spicy sauce and served as an appetizer, or tapas. Variations abound in both the cooking method—the potatoes are fried, boiled our roasted—and the sauce, which usually has hot chiles, tomato and vinegar. The name of the recipe roughly translates into "fierce" or "angry" potatoes. But these potatoes are as spicy or "fierce" as you make them. We've made ours with some tomato sauce, quite a bit of Tabasco, and some smoked paprika. The potatoes absorb a lot of heat, so they're not as hot as you would think, given the amount of hot sauce. You can easily reduce the heat to taste. The smoked paprika called for in the recipe really helps these potatoes shine, but sometimes it can be hard to find. McCormick makes smoked paprika, so you may be able to find it at your local supermarket. If not, just substitute regular paprika (sweet).

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[Update] There is 1 new post in "Simply Recipes"

2011-09-20T09:54:00.000-07:00

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There is 1 new post in "Simply Recipes"

Tuna Patties

Tuna patties! All you have to do is say these two words and I'm flooded with childhood memories. We kids are only a few feet high, have tiny feet, scabbed knees, and boundless energy. In between chasing each other around the dining room table we are squealing to our mother, "We're having tuna patties!" We were enthusiastic about food, to say the least. And always hungry. Back then, this was one of my mother's go-to dishes. No idea what her recipe was, and it's been so long since she's made them, it's long forgotten. This recipe is as close as I can come to what I remember, probably with a few added flourishes. What I love about the recipe is that I almost always have the necessary ingredients in the pantry and fridge, the patties are incredibly easy and quick to make, and they're budget friendly too. Oh yes, and they taste great too! (At least to us. Big fans of canned tuna here.)

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[Update] There are 3 new posts in "Simply Recipes"

2011-09-17T14:49:00.001-07:00

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Mushroom Sugo
Peach Galette
Red Lentil Dal

There are 3 new posts in "Simply Recipes"

Mushroom Sugo

My dad is the kind of dad who will notice we aren't doing something to his standards and then just take over. (Insert growly voice.) "The recipe says mince, not finely chop, but mince. This isn't minced." I'm happy to report that my father is now in charge of mincing around here. (Was this all part of cunning plan on my side? I'll never tell.)

What we were making that precipitated the great mincing event this week was one of our absolutely favorite sauces for pasta or polenta, a Genoese mushroom sugo or mushroom sauce. The recipe comes from Darrell Corti of the Sacramento gourmet grocery Corti Bros. The recipe is Darrell's grandmother's and appeared in Saveur in 2001.

Continue reading "Mushroom Sugo" »

Peach Galette

Have you seen the peaches in the market? They're beautiful this season. As we skid into the official end of summer I'm happy we can still find them. One of my favorite summer desserts is a rustic tart, or galette, because it's just so easy to put together. As I have an almost unreasonable love of homemade crusts, I make several batches of dough in advance, and just wrap them in plastic wrap and keep them in the freezer until needed. This is a simple peach galette, with fresh yellow peaches tossed with a little sugar, flour, and vanilla. You can play around with it a bit. Before laying down the peaches I dotted the bottom of the crust with a little almond paste. You could add blueberries, or toss in a pinch of cinnamon or nutmeg. Sprinkle with lemon juice if the peaches are too sweet. Speaking of sweetness, it's best to use yellow peaches for this baked dessert. The flavor of sweet white peaches is delicate and doesn't hold up well to cooking.

Continue reading "Peach Galette" »

Red Lentil Dal

One of the things I love about red lentils is that they cook up so quickly. Unlike their sturdier brown and green lentil cousins, when cooked, red lentils quickly fall apart into a smooth mush-like consistency. So, if you get a late morning hankering for some lentils, you can easily whip up a batch in time for lunch.

This red lentil dal recipe comes by way of my friend Kerissa Barron, who spent several months living and traveling through India. Earlier in the summer Kerissa and I pored over her handwritten recipe notes from her host family for some of the recipes she liked the most. This was one of her favorites; she ate it almost every day.

Continue reading "Red Lentil Dal" »

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[Update] There is 1 new post in "Simply Recipes"

2011-09-07T11:15:00.001-07:00

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There is 1 new post in "Simply Recipes"

Turkey Meatballs with Tomatoes and Basil

We used to have a cat named Jack. Jack was a sly, slow-moving, long-haired Persian that would rarely come when called, but if you put out a small bowl of vanilla ice cream, out of nowhere he would magically appear. This is sort of how my dad is with meatballs. All I have to do is say, "Dad, I'm making meatballs," and he's half-way out the door on the way over. He loved these.

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2011-09-05T11:55:00.000-07:00

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There is 1 new post in "Simply Recipes"

Potato Salad

From the recipe archive. First posted in 2005. Happy Labor Day weekend! ~Elise

Summer. Outdoor barbecues, kids and swimming pools, burgers, hot dogs, and plenty of potato salad. We made a big batch of potato salad for a little family gathering this weekend. How about you? What I love about potato salad is that it serves a lot of people without a lot of effort, and it's so easy to make a good one. I love using Yukon golds, though you can use any potato. My dad likes using russets in his potato salad. This recipe is extra creamy with the addition of sour cream as a binder.

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[Update] There are 2 new posts in "Simply Recipes"

2011-09-03T08:38:00.001-07:00

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Agua de Jamaica (Hibiscus Tea)
Barbecued Chicken on the Grill

There are 2 new posts in "Simply Recipes"

Agua de Jamaica (Hibiscus Tea)

Walk in to practically any taqueria in California and you'll likely find supersized containers of agua frescas, right next to the soda dispenser. The usual flavors are horchata (a sweet rice drink), tamarindo (from tamarind, and agua de jamaica (pronounced hah-MY-kah), an infusion of dried red hibiscus flowers. I almost always go for the ruby red jamaica, I think just because I love the color. The taste is slightly tart and refreshing. If you've ever had red zinger tea from Celestial Seasonings, it's a little like that. Or a little like cranberry juice. With a squeeze or two of lime juice it becomes almost punch-like.

Continue reading "Agua de Jamaica (Hibiscus Tea)" »

Barbecued Chicken on the Grill

Along with hot dogs and hamburgers, barbecued chicken is about as classic as it gets when it comes time for grilling. But chicken takes longer to cook than either hot dogs or hamburgers, and loves lower cooking temperatures, so it's easy to mess up, either under-cooking, over-charring, or both. The trick to good barbecued chicken? Patience. Done right, it will take at least an hour, and even up to 2 hours. Remember that barbecue is slow and low, grilling is hot and fast. You can grill a chicken breast, but chicken thighs, legs or wings are far better barbecued.

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2011-08-27T16:48:00.000-07:00

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[Update] There are 2 new posts in "Simply Recipes"

2011-08-26T08:10:00.001-07:00

Simply Recipes

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Basil Hummus
Canned Tomato Salsa

There are 2 new posts in "Simply Recipes"

Basil Hummus

The days are getting shorter, the zucchini beasts are slowing down production, and even the neighborhood kids are already headed back to school, signaling the looming end of summer. Our basil plants however, don't seem to notice that their days are numbered. This is high season for them, and they've made quite the romper room of their garden beds.

Continue reading "Basil Hummus" »

Canned Tomato Salsa

Sometimes, during the summer, our tomato plants decide to have a party on the vine, so to speak, and produce way more tomatoes than we can possibly eat, even if we are eating them every day, sliced, salted, and served with a little balsamic or mayo. What do you do with your excess garden tomatoes? Last week my dad made his favorite tomato juice. This week we made and canned some simple tomato and green chile salsa, which I expect will be great to pull out in the middle of winter and munch with some tortilla chips (if the jars last that long, we go through salsa pretty quickly around here.)

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[Update] There are 2 new posts in "Simply Recipes"

2011-08-24T10:07:00.001-07:00

Simply Recipes

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Chicken Gumbo with Andouille Sausage
Turkey Chile Verde

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Chicken Gumbo with Andouille Sausage

Gumbo! (Don't you just love the sound of that word?) Here's a classic from Hank. Enjoy! ~Elise

Gumbo is one of my favorite stews in the world. There are Cajun versions, Creole versions, gumbo from Alabama and from Mississippi. I've tried dozens of gumbos in my travels in the Deep South, and none have been bad. Some better than others, but this is a stew made with lots of patience and lots of love.

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Turkey Chile Verde

We have an abundance of tomatillos in our garden this year. Whereas the tomatoes have been suffering from too much water early in the season, too little heat, nematodes and wilt, the tomatillos we planted are vigorous. A couple volunteers from last year's crop that are having a good time of it as well. Are you familiar with tomatillos? They look like small-ish green tomatoes, but surrounded by a papery husk. It's best to pick them while they are still green, if you wait too long, they can lose their distinctive tartness. The best thing to make with them is salsa verde, or green salsa, which you can then use in all sorts of dishes.

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2011-08-23T07:08:00.000-07:00

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2011-08-17T09:50:00.000-07:00

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Green Beans with Bacon
Blackberry Slump

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Green Beans with Bacon

There is nothing better than garden fresh green beans. Even when my parents abandoned their garden beds for ten years, they still had their green bean "tee-pees" every summer. My father is rather picky about his beans. They must snap and break when you bend them, not wiggle around like a rubber band. That's how you know they're fresh. I have a couple rows of green beans this year, planted from seed right after I pulled out the fava beans and spring peas. (BTW, if you grow green beans from seed, it helps to soak the beans over night in water before planting them, or place them between two layers of wet paper towels for a couple of days, so they germinate first.) They like heat, and at least in our part of the world, come into their own in August and September. When I left for vacation the plants were only a foot high, two weeks later they are climbing over the fence.

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Blackberry Slump

Have you ever heard of a dessert called a slump? The Joy of Cooking defines a slump as "steamed fruit topped with dumplings". I first encountered the idea of a slump in a cookbook about the cooking of Newport, Rhode Island, in the first chapter on colonial cooking. Apparently, this dessert goes back to colonial days. It's synonymous with a "grunt", and which word you use, slump or grunt, depends on the locale. In Rhode Island, slump is used. In Massachusetts, grunt is more common.

Etymology aside, what's cool about slumps is that they are like cobblers, except they're made on the stove-top instead of the oven, and they have dumplings instead of biscuits. Yes, berries cooked with sugar, topped with dumplings. (You should have seen my dad's face when I explained the dessert I made for him. The way he lit up when the word "dumpling" was mentioned was priceless.) Soft, fluffy dumplings, bathed in sweet, tart, ruby berries, and doused with cream.

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Press release: Nordic Feed Food Conference

2011-08-15T11:43:00.000-07:00

Nordic Feed Pressrelease

Copenhagen, 15. august 2011

Programme for Nordic Feed Food Conference

The 1st annual international Nordic Feed Food Conference brings together many of the leading experts and foodies behind the New Nordic Food.

It is only 10 years ago that the Nordic countries were close to invisible in international cuisine. Today, the ideas behind New Nordic Food have created a food revolution not only in the Nordic countries but across the world. Behind this development is a small handful of innovative foodies.

The 1st annual International Nordic Feed Food Conference gives international bloggers and food writers a unique opportunity to meet some of the key persons behind this revolution and to get a good taste of the New Nordic Cuisine, while networking with fellow food bloggers and writers.

Friday the list of speakers includes Andreas Viestad, the much acclaimed Norwegian TV chef from BBC, Simon Jeppson from NordGen - the Nordic Genetic Resource Center dedicated to the safeguarding and sustainable use of plants, farm animals and forests, and Trina Hahnemann, chef and author of e.g. The Scandinavian Cookbook.

Saturday Carlsberg Museum is the setting for a culinary lunch. Chef Marco Sganzerla has put together a gourmet menu with beer both as an ingredient and in a perfectly composed beer menu. He is followed by Arne Astrup, MD, Dr. Med., head of the OPUS research project, who will talk about the health aspect in New Nordic Food.

Later Saturday the conference changes venue, we head to Mad Food Camp where the public can meet chefs from around the world, talk to a number of Denmark's most ambitious farmers, see grazing animals and taste high quality food at street kitchens. Claus Meyer, the entrepreneur behind both Mad Food Camp and The Manifesto For The New Nordic Food, will tell the story behind the idea that put the Nordic Countries on the map of international cuisine.

Sunday the conference venue is the Copenhagen Cooking event: Nordic Taste in the old meatpacking district in the center of Copenhagen. Here the participants can enjoy a universe of taste - around 30 leading restaurants from Denmark and southern Sweden offer small sample-dishes, with focus on local produce and traditions.

---xxx---

Contact: Torsten Arendrup
Phone: +45 30 57 78 74
Email: torsten@nordicfeed.com

Visit http://nordicfeed.com for more information on conference fee, venues and registration

Check out our food-blogger questionnaire! Results to be published at the conference!

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2011-08-11T15:31:00.000-07:00

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2011-08-11T11:05:00.000-07:00

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Zucchini and Spinach Gratin
Homemade Sassafras Root Beer

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Zucchini and Spinach Gratin

Another week, another refrigerator drawer filled to the brim with garden zucchini. Sound familiar? To take a break from our usual (almost daily in the summer) way to cook up the zucchini (see mom's summer squash), we prepared a classic French gratin, with grated zucchini, spinach, onions sautéed with bacon, a persillade of parsley and garlic, all bound together with a few eggs, tossed with Parmesan, and baked until golden brown.

Zucchini has never tasted so good.

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Homemade Sassafras Root Beer

Every summer I head east to spend some time with my goddaughter Piper and her sisters Alden and Reilly on the Massachusetts shore south of Cape Cod. In what has now become a yearly tradition, we dig for clams to make stuffies, pick rose hips for rose hip jelly, and gather sassafras roots for homemade root beer. Credit for the root beer goes to Hank Shaw who taught me all about how to make root beer from sassafras on one of his return trips from the east coast. Sassafras grows wild all over the eastern United States and Canada and was the traditional root for what we call root beer here.

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personal invite to be a cooking Advisor on ShopSquad.com

2011-08-10T18:16:00.000-07:00

Love your work on Cooking with Mumu! And I wanted to personally invite you to be one of the first cooking Advisors on ShopSquad, a free shopping advice website where shoppers and your readers can ask Advisors (i.e. you!) for advice.

If you recommend kitchen tools, cookware, or appliances that are purchased, you get a percentage of the sale. You're already sharing your expertise through your blog, so why not earn more money for it? You can also earn $5 for each of your readers who signs up.

Read our great press coverage or learn how ShopSquad works. When you're ready, sign up free at www.shopsquad.com.

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Thanks!

Press release: Nordic Feed Food Conference

2011-08-09T13:33:00.001-07:00

Nordic Feed Pressrelease

Copenhagen, 9. august 2011

The New Nordic Cuisine

First international Nordic Feed Food Conference

Get hands-on experience with New Nordic Cuisine. Meet the people behind the Nordic food revolution. Expand your network with international bloggers and food writers.

August 26 - 28, 2011 in Copenhagen

Less than 10 years ago the Nordic countries where close to invisible in the international cuisine. Today Noma - arguably the best restaurant in the world - is located in Copenhagen, and the Nordic countries took the Gold, Silver and Bronze in the Bocuse d'Or 2011 competition for young chefs.

Behind this development is a small handful of innovative foodies across the Nordic countries. Now you have the chance to meet some of the key persons behind the revolution and get a good taste of the New Nordic Cuisine, while expanding your network with the leading international food bloggers and writers.

Join the first annual Nordic Feed Food Conference Friday 26. to Sunday 28. August and get the first hand stories from e.g. Andreas Viestad, TV-chef and host at BBCs much acclaimed series Scandinavian Cooking, Claus Meyer, one of the key persons behind New Nordic Cuisine, and Arne Astrup, Dr. Med., head of the OPUS research project bringing the health aspect in New Nordic Food in focus.

You also get a weekend in Copenhagen which simmers with food everywhere:

Copenhagen Cooking - the largest food-festival in the Nordic Countries with special menus, cooking courses, presentations, workshops, music and much more.
MAD Foodcamp - a new initiative by the founders of Noma, René Redzepi and Claus Meyer. At the festival you can meet chefs from all over the world, eat in street kitchens, talk to some of the most ambitious farmers in Denmark and touch and taste the best products of the region.
Nordic Taste - around 40 leading restaurants from Denmark and southern Sweden offers sample dishes, with focus on local produce and traditions.

---xxx---

Contact: Torsten Arendrup
Phone: +45 30 57 78 74
Email: torsten@nordicfeed.com

Visit http://nordicfeed.com for more information on conference fee, venues and registration

Check out our food-blogger questionnaire! Results to be published at the conference!

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2011-08-09T08:04:00.000-07:00

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Cheese Biscuits
Tomato Pie

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Cheese Biscuits

These cheese biscuits from Garrett are the best, enjoy! ~Elise

There are a three secrets to making successful biscuits.

1. You have to be willing to get your hands dirty. Mixing with a spoon overworks the dough. Your hands keep things delicate. Plus, all that squishing and making a mess is fun. (Or put the kids to work. They'll love it.)

2. Keep your butter cold. This ensures plenty of rise, rich flavor, and delicate layers of puffy biscuit.

3. Add lots of cheese. I mean LOTS. Because cheese is good.

Follow these steps and I promise you perfect biscuits every time.

Continue reading "Cheese Biscuits" »

Tomato Pie

If you didn't catch this recipe the first time round, it's a winner! And perfect for ripe garden tomatoes. From the recipe archives, first posted August 2009. ~Elise

One of the great things about going on vacation is I get to hang out with my friends, and sometimes meet their friends, who sometimes have OMG-this-is-so-GOOD dishes that they bring over. This tomato pie recipe is a result of one of these encounters. The first time I heard of it ("tomato pie", hmm, oooookaaaay) my brain suffered a little cognitive dissonance (never heard those two words, tomato and pie, joined at the hip like that before). Seconds after taking a bite however, I was begging for the recipe. Many thanks to Diane Connolly (aka Lady Di) who graciously wrote it out on some post-it notes for me at the dinner table. It is the first thing I cooked when I got back home. Think pizza meets cheesy bread and they make-out in a pie crust. The recipe lends itself to estimates. Handfuls of this, handfuls of that. I measured, but you could eyeball it and it would still work out. Feel free to change the cheeses around, play with the spices. I made a homemade pie crust, but for this recipe a good quality prepared crust would work fine.

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2011-08-04T16:18:00.000-07:00

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Memphis-Style Pork Ribs
Dad's Greek Salad

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Memphis-Style Pork Ribs

Got your grill going? Join Hank for some Memphis ribs! ~Elise

There are wet ribs, sticky with a succulent, spicy barbecue sauce, and there are dry ribs, where the flavor is all in the dried mixture of herbs and spices, melded into something greater than the sum of their parts by time, smoke and pork fat. This is what they do in Memphis, Tennessee, and it's why Memphis-style ribs are some of the best in the world.

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Dad's Greek Salad

I'm on vacation this week, so am pulling forward a few recipes from the archives that we've recently updated. This gorgeous Greek salad is one of them, originally posted in 2005. So pretty, isn't it? And perfect for the hot weather. ~Elise

This Greek salad is a favorite of my father's to make during the summer. We usually have plenty of tomatoes and cucumbers growing in the garden, and all you have to do is toss in some red onions, olives, bell pepper, feta cheese, a few herbs, and some olive oil and vinegar and you have beautiful, cooling, fresh, Greek salad.

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2011-08-02T19:34:00.001-07:00

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2011-07-30T19:16:00.001-07:00

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Chicken Salad with Roasted Bell Peppers and Toasted Almonds
Caponata, Eggplant Relish

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Chicken Salad with Roasted Bell Peppers and Toasted Almonds

Now here's a twist on a summer chicken salad. This one is inspired by the flavors of Spain, with roasted bell peppers, toasted almonds, garlic and parsley. Chicken breasts are first gently poached in chicken stock, to help the chicken hold on to flavor. (You can easily re-use the stock for another recipe, just boil it down for ten minutes before chilling.) Serve with lettuce, on bread for a sandwich, or just as a side. Great for a summer potluck or picnic. Enjoy!

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Caponata, Eggplant Relish

Revised and updated, from the recipe archive. Original recipe posted in 2005. ~Elise

Tucked away in funky Bernal Heights, my old neighborhood in San Francisco, used to lie an Italian trattoria which served exceptional Italian food. The restaurant is long gone, but I still remember fondly the eggplant caponata condiment they served with bread sticks that accompanied every meal. I have no idea if this is even close to the same recipe that the restaurant used, but it is certainly in the right direction.

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2011-07-26T12:10:00.000-07:00

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Provencal New Potatoes

You know Prince Charming? The tall, dark, handsome guy who comes riding up on a white horse to whisk you away to a fantasy life at some medieval castle? Well, my tall, dark, handsome guy doesn't have a horse or a castle; he's French and he loves to cook. (Now that's a prince!) He cooks intuitively, without recipes, so when he makes something that turns out especially good, I beg him to make it again, so I can capture the recipe. Recently he made the most wonderful batch of tiny new potatoes, roasted with onions, tomatoes, garlic, olives, and olive oil, and seasoned with herbes de Provence. We've remade it a couple of times since just because it's so so good. The little potatoes are like savory potato candies, with caramelized bits of onions and tomatoes.

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2011-07-22T08:31:00.001-07:00

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Beef Kebabs

How is it that two people can remember things so differently? If you ask my mother she'll say she's only made beef kebabs a couple times in her life. If you ask me, one of my favorite childhood memories is my mother's kebabs, cooked over the little cast iron hibachi grill my parents had on the back porch. My most vivid memory of them was the time I was recovering from pneumonia, hadn't eaten anything for 3 weeks, and was allowed for the first time to sip some broth. And sip I did while the rest of the family ate beautiful, smoky, meaty, hearty, beefy kebabs. It. Was. So. Unfair. I can still smell them now. There was nothing I wanted more in the world at that moment than those kebabs. Sigh.

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2011-07-19T09:37:00.000-07:00

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Shrimp Po Boy Sandwich
Remoulade Sauce

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Shrimp Po Boy Sandwich

Recently returned from a Louisiana trip where he enjoyed many a po boy, Hank put these together for us for lunch. So good! ~Elise

What's not to love about the classic Louisiana po boy sandwich? Most are dead simple, and rely heavily on high-quality ingredients: Super-fresh, local seafood, Creole tomatoes, homemade remoulade sauce, and surpassing bread.

Po boy sandwiches are typically either seafood or roast beef (although I had a roast duck po boy near Grand Isle, Louisiana recently), and the best ones use remoulade, a Cajun version of the classic French mayo-mustard sauce.

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Remoulade Sauce

Remoulade (reh-moo-lahd) may be a classic French sauce, but it is the Louisiana version with which most of us are familiar. All remoulades are based on either oil or mayonnaise, and most Louisiana remoulades also have mustard, garlic, paprika and Cajun seasonings. If you do any traveling around Louisiana you'll find that it seems like almost everyone has their own "secret recipe" for this sauce. It's served most often with shrimp and crab cakes, po boy sandwiches and even chicken. It's also awesome as a substitute for ketchup with french fries.

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