Archive for Delicious Eats
If You Can Make That You Can Make This: 5 Easy Labor Day Desserts
Posted by: | CommentsMy Labor Day cooking tends towards the simple – basically burgers as often as I think I can get away with them, and for dessert I want to stay in a relaxed holiday mood, to expend as little effort as possible to get the biggest reward. I want my desserts to look spectacular, to taste summery and delicious, and in honor of the occasion, I want as much red white and blue as I can muster.
I’m a believer in a theme, a fact which can occasionally sucker me.
On the last big American holiday of the year, the 4 of July, I was charged with bringing dessert to the party. Being British, I was anxious to please, so I sought advice and was told, “Oh everybody has flag cake on the 4 of July. Not having Flag Cake would be like not having chocolate eggs at Easter”.
Speaking as one whose Christmas would be entirely ruined if there was no Christmas pudding at the end of the meal, I am sympathetic to food expectations when it comes to holidays, and I was determined that my flag cake would do my adopted country proud.
I had never heard of flag cake before, but a quick internet search educated me. I tracked down a recipe. I bought the enormous tin that the recipe required. I carried bags of berries home from the fruit stand. I had several practice runs at the cake and decoration thereof. Jon drew a flag template for proper berry placement. I bought a wooden board to fit the enormous confection, then a box to fit the board, and then I heaved it on the ferry across the river to West New York (New Jersey) and set it down on the picnic table that my friends had erected on the shore with a great view of the fireworks.
“Is that a flag cake? Somebody made a flag cake? I’ve never actually seen one of them before. Would you look at that. Actual flag cake.”
Stuffed Mushrooms – A Reprise
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Hello, again, old foe.
As some of you might recall, last week I solicited some advice for improving what I thought was a good recipe for making stuffed mushrooms, but which only turned out to be s0-so.
Because I harassed her, friend and Yay! DIY reader Beth – aka Ladimcbeth – provided some off-the-cuff thoughts for better harmony of the ingredients.
Eager to try, I went home and re-did the recipe according to her instructions and VOILA! - a far superior tasting mushroom. In fact, I was so pleased with the result, I went ahead and ate the whole pan for dinner (because that’s how I live my life sometimes. Please don’t judge.)
After the jump, Beth’s stuffed mushroom improvement advice!
Southern Stewed Tomato Sauce
Posted by: | CommentsRecipe contributed by Ken Green and Tammy Towers, a father daughter cooking duo
Tammy Towers is my sweet BF’s sister in law. Her father, Ken, lives with Tammy and her hubby. But that’s not a bad thing – having your father live with you can havesome major perks – especially when he’s a great cook! I’ve had his chili at a superbowl part, and let me tell you – it was DELICIOUS. This week Ken a made a southern stewed tomato sauce, and Tammy was nice enough to share the recipe and a photo with all of you. Try it out and let us know what you think!
Thanks, Tammy and Ken! Recipe after the jump. Read More→
The Last Supper
Posted by: | CommentsIt was the last home-cooked supper in 135 South Second Street before the divorce. Naturally, for our last home-cooked meal together, I went back to an old favorite: beet risotto with goat cheese. Creamy, rich, delicious comfort food.
For those of you who don’t know me in real life, don’t be concerned. The sweet BF is just fine. (more intimate details after the jump.) Read More→
How To: Grandma’s Artichokes
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One of the great loves of my life - the artichoke.
Anyone who knows me well, knows there are two things I really like about myself: my incredible cursing ability and my Italian/Irish-ness. This post, this time anyway, is about the latter.
I consider it one of the great priveleges of my childhood to have had an Italian grandmother. Visits to her house are what I hold responsible for my love of eating – because as a kid, visits to Grandma’s meant something delicious was on its way to my stomach. That feeling of excitement for food – especially for Italian food – has never really left me. No matter what time we arrived, she would have a five course meal on the table within minutes – with plenty of extras of everyone’s favorite thing. In my case, that was artichokes. I would eat three or four at a clip – which is impressive for an eight year old, I think.
Over the years, I’ve tried to recreate my grandmother’s recipe many times. And while I’ve never been able to make an exact replica (I think I’m missing the special touch that only a 77 year old woman can give) I have come close. Here is the recipe.
Labor Day BBQ Recipe Ideas
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Heading into labor day, we’re on a hunt for the best BBQ recipes – side dishes, main dishes, desserts, drinks, the works! Do you have a good recipe you want to share? Email us! Today’s recipe comes from one of our favorite blogs, Ramshackle Glam. In one of today’s posts Jordan Reid gives the recipe for her favorite potato salad – YUM. Potato salad is always a crowd pleaser!
Check out Jordan’s post here for the whole recipe.
Photo courtesy of Ramshackle Glam.
DIY In-N-Out Burger! At Home! For Real!
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Delicious hamburger photo courtesy of A Hamburger a Day.
Lia’s vegan for the next 25 days. I, very un-nicely sent her this link yesterday. It wasn’t on purpose. It’s just that I was so excited I forgot she was trying to be a vegan. Because, really, who can live without cheese and bacon?
I was never one for food – until recently. And now I eat it all.the.time. I can talk to you about the wonders of a McDonald’s chicken nugget, a taco bell bean burrito, or Sonic’s pepper poppers forever. But the one thing I still don’t eat from fast food places is burgers. Unless, of course, its an In-N-Out buger. Then there’s no question what I’m ordering.
However, In-N-Out burger hates the East coast. So what’s a girl to do? Follow “A Hamburger a Day’s” instruction’s from their food lab and recreate a perfect burger in your own home, of course! AMAZING!!! This will be my new favorite DIY project. Check out the instructions and commentary at A Hamburger a Day’s Burger Lab.
Another Vegan Delight – Potato and Leek Soup
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This isn't technically my soup. But my version is its fraternal twin.
Well, my month of veganism continues. I won’t lie – this is the most difficult thing I’ve ever done and that includes stand-up comedy. What’s interesting about this challenge is that physically I’m full — it’s the mental cravings that are driving me crazy! But it’s a revelation to see how much I eat because my mind wants to – not my body. And as these are the types of things I wanted to find out from this challenge, I haven’t’ given up, but boy is it hard.
One thing making it slightly easier, though, is to find recipes for things I already enjoy and learn how to make them the vegan way. Take potatoes for example! Normally I enjoy them with a meat, but obviously that’s out of the question. So, I turned to the Internet to find some alternatives and stumbled upon something I used to enjoy regularly but haven’t had in years – potato and leek soup.
After the jump, the very simple, very quick, very tasty recipe.
A Vegan Delight: Chilled Thai Coconut Curry Soup with Corn and Red Pepper
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Vegan and tasty! Two words I wasn't sure went together.
I recently realized a few things about myself.
One, I eat cheese like it’s going out of style. Two, I make myself some type of steak-based dish no less than three times a week. Finally, I don’t think I have ever met an egg I didn’t like. And while those are certainly not bad things, lately I’ve found myself wondering more and more often why I’m down to one pair of pants that fit, one skirt I like and why all my dresses tend to be on the billow-y side. I had to come to a harsh truth – my diet stinks. So I wanted to reboot and start fresh. Starting August 1, I began to forgo meats, cheeses and other animal products that I love. For the next 27 days, I’m a vegan.
Needless to say, the last three days have been difficult at best. But that’s because I didn’t go about it the right way at first. I thought it would be really easy to just eat salads, as well as nut- and bean-based dishes but it’s not. When that didn’t go well, I turned to a neighborhood vegan place but hated what I ordered. (And it wasn’t cheap.) So I took control of the situation a little better.
I borrowed three cookbooks from the library and turned to Google to find recipes based on things I already like. Sure enough, things have turned around. Last night, I made this delicious and 100 percent vegan coconut-milk based soup in about 20 minutes. It’s missing a protein, so I’ll be having fruit or almonds for a snack later, but it’s very tasty and makes a great summer appetizer. Here’s what you’ll need:
Easy Dinner: The Veggie-Loaded Pizza
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In just 15 minutes, this pizza could be yours.
After a good gym workout, I’m always in the mood for something healthy, but sometimes fail at actually finding something that fits the bill.
After a particularly intense workout last night (thank you to Tru Dog and his Cardio Jam class at NYSC) I was literally wandering the aisles of the grocery store in search of something both filling and good. I was just about to walk right on by the Boboli pizza crusts when I got inspired. One of the bigger crusts could provide a good dinner, with plenty of leftovers for the next day. I grabbed key ingredients and got to work.
You’ll need:
What’s for Dinner: Easy Fried Chicken
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Oh hello, lover.
On the Fourth of July, friend of Yay! DIY Ryan had a BBQ at his house and he served up some super-delicious fried chicken. Naturally, I had to steal the recipe and try it out for myself.
I was pleased to find that this recipe is quite simple – both in terms of prep and execution. The only hitch is that you’ll want to soak the chicken in buttermilk either overnight or during the day while you’re at work – but believe me, it’s worth it. After that’s done, the chicken cooks quickly. It’s a perfect meal for those weekday nights when you don’t feel like putting in the time and effort – and you can make plenty to bring for lunch the next day.
You’ll need…
