Rhubarb and Cod

Curry Braised Delicata Squash

November 2, 2023 No Comments

Every year during Halloween I make a curry. Something very cozy, and stick to ribs that I can nosh on between tossing Starburst to the local ghouls and goblins. This year it was this Curry Braised Delicata Squash. This vegetable-forward dish features thick slices of squash, chunks of eggplant and parsnip, and wedges of boy choy braised and bathed in a lemongrass heavy red curry broth. The dish is served with rice and finished with cashews and red chilies, and yes, it is a dream come true. I’m sure it will see many repeat performances in the month of November alone. So let’s make it!

Beef

Cranberry Marmalade Meatballs

October 26, 2023 No Comments

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When I was young my grandmother used to make sweet and sour meatballs. They were occasionally called BBQ meatballs but make no mistake they were exactly the same. The meatballs luxuriated in a sweet and tangy sauce brought to you by the condiment aisle of your local grocery store. A heady concoction of grape jelly, Heinz chili sauce, and sometimes a couple of dashes of Worcestershire sauce. I think it was a party food hangover from the 70s. And naturally, because they were loaded with sodium and sugar – I loved them. Fast forward to today and my palette is a little less tolerant of copious amounts of sodium and sugar but my heart still wants those meatballs. Today’s Cranberry Marmalade Meatballs are my solution to this conundrum.

Brunch, Eggs

Horchata French Toast with Blackberries

October 20, 2023 1 Comment

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This recipe is an anomaly. Not because of its flavor profile or styling. It’s out of the ordinary because it is sweet and I am generally not a sweet breakfast or brunch person. I’m a breakfast sandwich person, a full English kind of gal, an ardent quiche supporter. Pancakes, waffles, and yes, french toast are far from the mainstays on my plate. But now and then a craving hits. Now, admittedly that craving is reserved for blueberry pancakes alone. But once in a blue moon, only French toast will do. And because this is a rarity, it only makes sense to milk it for all its worth. So instead of straight-ahead French Toast, I made this cinnamon-sugar-dusted Horchata French Toast. And they were so good, I feel confident that they will up the frequency of my French toast cravings. That is both a good thing and a dangerous thing.

Pasta, Salads, Vegetarian

Smoked Gouda and Pear Pasta Salad

October 12, 2023 2 Comments

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For me, pasta salad is not seasonal. Pasta, both hot and cold, has a place on my table throughout the seasons. Admittedly, a pasta salad is less likely to turn up in February. But if I happened upon one, I cannot imagine a context in which I would say no to it. So yes, I am serving you this Smoked Gouda and Pear Pasta Salad deep into October and I’m not the least bit sorry about it. I did, of course, intend to post it at some point in September as a bridge recipe between summer and fall but did that happen? No. Late summer and early fall are always a time warp for me but that’s unimportant. What is important is this salad, while seasonally questionable, is very good. Like, very very good and you should make and eat it good. So let’s get into it.