In spite of my not-quite success of making macarons at home on my own, I enjoyed the experience, atmosphere, and instructor in the class and was looking for more classes to take. Chatting with a friend - who is more of a baker than I will ever be - we started talking...
A Work in Progress I love macarons - the delicate French almond cookies, not the heavier coconut macaroons. I attempted making them once and the results were not good. I've always considered myself a cook and not a baker. Baking is an exact science but macarons...
Making Bobó de Camarão - Shrimp Bobo For Moveable Feast last weekend, in addition to the quindim, I made a second dish - Bobó de Camarão or Shrimp Bobo - a delicious stew with vegetables, shrimp, and coconut milk, thickened with manioc (also known as yucca...
As you know, last year I developed an interest in jam making and canning. Although I've found different resources, my main reference has been Marisa McClellan's blog and book, Food in Jars. Last year I met her briefly at a book signing event in Boston....
Maybe we should have seen it coming after the winter we had but this summer has been a series of hot, humid, hazy days with temperatures well in the 90s. Days like these call for as little cooking as possible; tall, cold drinks; and frozen treats. Several years ago my...
… you make peach jam, peach jalapeño jam, and peach frozen yogurt I was at Russo's, a local market with beautiful fruits and vegetables. Right in the front of the store were baskets of peaches. I couldn't resist and found myself carting home 13 pounds of the gorgeous...
or what you make when you can't get to Anna Miller's In Hawaii there is a restaurant called Anna Miller's that serves breakfast and other local comfort foods 24-hours a day. We'd often go there in the wee hours of the morning, after doing who knows what all...
As you know I'm a sometimes reluctant, transplanted Bostonian. But this week, like so many, I embraced this city and felt the solidarity with those around me and am proud to call Boston my home. There's nothing I can say that will fully capture the events of this past...
A few weeks ago we had our autumn edition of Moveable Feast, appropriately themed for the wine harvest - les vendages. Dishes ranged from those traditionally served during the harvest to recipes made with wine. One thing about this group, in spite of our claims...
Last year I lost one of my best friends. Padma was not only a friend but a confidant and a cheerleader for me. If asked, I bet she'd have greater belief and hope in me than I ever would in myself. She was taken too soon from us and there's not a day that goes by that...
I wasn't going to write another post about my CSA, at least not for awhile, but I picked up my share today and it was just so beautiful I had to share it. The colors of the peppers and tomatoes were so vibrant and I loved the contrast with the tomatillos. And even if...
The good and bad thing about a CSA is you're not really sure what vegetables you're going to get. A lot has to do with what the farm has decided to plant but you also have weather patterns, plant diseases, and other variables that can affect what shows up each week....
On the cover of the U.S. edition of Plenty, the Yotam Ottolenghi cookbook I received for Christmas last year, there is a gorgeous picture of his Eggplant with Buttermilk Sauce. I've wanted to make this recipe every since I unwrapped the book. At this time of...
Influence of the Blogs I've been trolling the Internet looking for more recipes to try after the relative success of my first two canning efforts. There are so many beautiful food blogs out there. My humble little blog holds no comparison. Gorgeous photography and...
I've always been fascinated by canning but as a single girl living in an apartment, it neither seemed necessary or practical. Nor was I sure that I'd be able to safely and properly preserve anything. This year I finally gave in and took my first stab at canning. I...
I like to eat, there’s no doubt about that. Just looking at me will confirm that notion. Generally speaking I’m willing to try most things, but I’m not an adventure eater on the scale of Anthony Bourdain or Andrew Zimmern. I’m not going to eat something purely...