Category Archives: amateur

White Seabass in Ginger Broth with Crispy Rice

This is one of the best fish dishes I’ve ever made and it’s going to be really hard to replicate! Well, the fish and the rice I can easily do again but the only way to do the broth is … Continue reading

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A Week of Backwoods Gourmet

Every year we disappear into the woods for a week at my dad’s cabin. Every year the food gets better. We step it up a bit each trip. There are the standard meals and ingredients: steak, chicken, corn, potatoes (my … Continue reading

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Grilled Coppa, Hummus and Broccoli Rabe Pesto Sandwich

Yes, you read correctly…Who puts that in a sandwich?! I went to Epicurious to look for some fancy sandwich ideas. I found a couple of interesting ideas. One was Pressed Coppa Sandwiches with Broccoli Rabe Pesto. Obviously, that’s the one … Continue reading

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It’s Beginning to Taste a Lot Like Summer

My CSA boxed has been transforming slowly from hearty greens and lettuces to, well, still hearty greens and lettuces but also strawberries and summer squashes. I don’t dislike zucchini but it’s not something I rush out to buy. I had … Continue reading

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Blood Kiss Cocktail: The Fang Tingler

I was approached by the folks at the Blood Kiss Kickstarter campaign to see if I could do something on the site about the movie project. At first I couldn’t figure out how to tie a Film Noir vampire movie … Continue reading

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Chinese Cabbage Salad and Honey-Soy Chicken

My son said, “I don’t like cabbage.” I said, “It’s not cabbage, it’s slaw.” I like traditional cole slaw but can only eat so much of it. I don’t like cooked cabbage. I’ve been getting cabbage from my CSA so … Continue reading

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Pork Ribs

My husband isn’t a fan of chewing meat off a bone. He was out of town so I thought I’d try out making ribs. I’d never made them before since I too wasn’t a fan of gnawing on bones, but … Continue reading

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Newsletter Inspiration #6: Japanese Chicken-Scallion Rice Bowl

I thought this recipe from Cooking.com’s newsletter looked tasty, kid-friendly and easy. Well, this was a miss. The broth had too much sugar in it. I made the rookie mistake of not tasting the broth before cooking the chicken in … Continue reading

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Newsletter Inspiration #5: Blueberry Pancakes

Hey, I didn’t say all the inspirations would be for dinner. I got a Cooking.com newsletter that had a blueberry pancake recipe and I thought, “Sure! Why not?” I usually make waffles. I prefer them actually. But the whole point … Continue reading

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Newsletter Inspiration #4: Italian Wedding Soup

I’ve got a cold. I just got mostly over the flu and got walloped with head congestion. Blargh. So, I want soup. Lots of soup. It just so happened that Food and Wine’s newsletter yesterday had soup! Italian Wedding Soup … Continue reading

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Curried Fish and Potatoes

I haven’t made Indian food in ages. When my son begs for mac-n-cheese…yes, my child who gobbles up raw oysters, serrano ham and ramen still begs for the one “kid” food he likes…I make him that and make something for … Continue reading

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Potato Soup – For When You Don’t Have Leeks

1 1/2 lbs potatoes, peeled and cubed. 3 large shallots (equivalent to the amount a medium onion would give you) 2 cloves garlic 6 cups chicken stock 1/4 cup pancetta 4 slices bacon Lemon juice (one lemon) Finely mince or … Continue reading

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Newsletter Inspiration #1: Rigatoni with Spicy Calabrese-Style Pork Ragù

My newest adventure is actually grabbing a recipe from one of the bazillion newsletters I get each day and cooking something from it for dinner that night. One night in and I’m already improvising of course. I never follow recipes! … Continue reading

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Pan-Seared Chicken with Lemon and Red Onions

We had a bit of a hectic schedule. It was the first day back to school for my son after the winter break. I was back to work at his school as well after not working for 3 ½ months … Continue reading

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Christmas 2012

We had Christmas at about 5 different houses this year. Bouncing from family to friends and back again. We wanted to have Christmas day at our own house though. So since we’d already made the rounds, we extended and invite … Continue reading

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