tag:blogger.com,1999:blog-15473699565777726612011-12-29T06:12:21.776-08:00Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.comBlogger821100tag:blogger.com,1999:blog-1547369956577772661.post-52041273044733734022011-12-28T20:35:00.000-08:002011-12-28T20:36:45.474-08:00

We had the funnest party tonight. Well, actually, we had two parties: one for the kids and one for the adults. We bought deli pizzas for the kids and served them up with chips, veggies, and candy-coated popcorn (that's not the healthy part . . .) but then served an elegant buffet upstairs for the adults. The kids played games, made crafts, and watched movies, so they didn't mind the separation at

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-18041170171147695252011-12-21T17:10:00.000-08:002011-12-21T17:10:44.107-08:00

OK, I only call it that because it's Green, Red, and White and had candy on it. It looked so perfect on our table tonight with our Mushroom Bourguignon, and it tasted even better. Now, I should probably put it out there at the beginning that the basis of this recipe is celery. Yup, celery. It was a winner, though, because not only was it delicious, but  I already had toasted hazelnuts on hand and

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-9619090245074668952011-11-24T16:36:00.001-08:002011-11-24T17:31:00.952-08:00

Gather your ingredients—you need to make this RIGHT NOW.Now that's out of the way, I have a confession. Are you ready for this?I have a deep, passionate, torrid, and terribly gratifying love affair with cranberries. It's almost an obsession. It's a fruit that grows beautifully in North America, has a distinct sweet/tart flavour, and, unfortunately, is harvested only two months out of the year. OK

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-54881892608086669882011-10-01T14:48:00.000-07:002011-10-01T21:46:15.542-07:00

The weather here is turning, and while the days are wonderful, often flirting with temperatures in the 70s, the nights are often in the low 40s. This, of course, means that our tomatoes are no longer enjoying the luxury of long, warm days for ripening. It is, therefore, time to find a solution for all those green tomatoes that are left on our plants (and the plants of our school garden, which no

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-56531970811913843582011-09-10T18:19:00.000-07:002011-09-10T20:28:05.809-07:00

OK, disclaimers first: I used nectarines, not peaches, because the sale-price nectarines were riper than the sale-price peaches. So there.Back to our show: The jam. This batch of sugary goo is out. of. control. The boys wanted to just eat and eat it once I gave them a little taster. I intentionally preserved it in smaller jars so we wouldn't eat it all in one fell swoop once opened. It has a few

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-40315383153913868022011-08-07T14:44:00.000-07:002011-08-07T15:09:55.563-07:00

Spaetzle is/are awesome.Speatzle is, essentially, egg noodles that carefully toe that line between pasta and dumpling, and they are, without a doubt, the easiest pasta I've ever made at home. The trick, of course, is shaping them, and while there are super cheap, extra reliable spaetzle makers, there are also many ways of improvising at home, including pushing the noodles through a large-holed

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-3573557903015160272011-07-21T10:32:00.001-07:002011-07-21T10:46:46.304-07:00

Today our peaches were finally ready for canning. We, of course, have been eating them constantly since Monday night, but they weren't peeling and pitting easily, so we gave them a couple days to ripen up. Oh, Hallelujah! did they ripen up. They're amazing, especially for so early in the season, and we were happy to put up a dozen quarts in jars and a few more in the freezer for smoothies.When

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-69942914376784029572011-07-14T12:49:00.000-07:002011-07-14T13:07:55.740-07:00

I love pumpkin.Now you know, and I feel oh, so liberated. I especially love it savoury-style, and this week I experimented with putting into pasta. I didn't mix it and pour it over the pasta, but actually put it right in the noodles themselves. It was an interesting experience, although mine was a little sticky. I could've saved myself a bit of time and trouble by mixing a stiffer, dryer

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-64088567312410051582011-07-11T09:43:00.001-07:002011-07-11T10:03:12.597-07:00

I'm one of those people that just loves home made food. I'm not talking about non-fast food meals, but making things at home that are 100% easier to just buy. Why bother? It's mostly about the taste, but there's also that idea that I know exactly what's in it, it's wholesome, and I did it myself. Yes, that means I like it because of pride. Deal with it. I've tried mayonnaise before, but I've

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-83542532978807389402011-07-08T12:45:00.000-07:002011-07-08T12:56:20.280-07:00

Have you ever had spring time and too many radishes? Yeah, it's never happened to me before, either.We actually ate all the lovely French breakfast radishes form our garden, but the Community garden we work has so many radishes that they've now either gone to seed or become so big that they're really just spicy potatoes. They also didn't get thinned, so they all worked their giant selves up into

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-17954606665755019982011-06-29T20:10:00.001-07:002011-06-29T20:28:42.432-07:00

I'm on a gratitude kick. It seems to be working for me, but it's always better if I share. Enter Culinary Gratitude:Gardens. I might be working multiples right now, and I can't seem to get the dirt out of my hands. Ever.Chocolate. Right now I'm enjoying some Callebaut I picked up in bulk, but Valrhona is my one true love.Fresh herbs. I finally got my cilantro planted and I couldn't be more

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-46433339832718052832011-06-24T04:43:00.000-07:002011-06-24T04:49:25.461-07:00

I've made this before, but I made it again this week, and it's just one vat of amazing that needs to be shared. Plus, I seriously needed an update.Homemade Crème Fraîche (Sour Cream)multiplies with no known issues1 cup heavy whipping cream1 Tbsp buttermilk[Optional step 1: pour cream into a saucepan and heat to 105˚F. I generally don't do it.]Combine cream and buttermilk in a jar, screw on the

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-76388537016851982512011-05-21T14:31:00.000-07:002011-05-21T17:20:56.994-07:00

Jacob turned five today and asked, ever so sweetly, for lemon cupcakes for his celebration. I have a strict policy to never make a cake from a box, but it's not a snooty, foodie, I'm so good sort of thing. It's just that homemade tastes so much better and is less effort than running to the store for a cake mix. It really is. Like, I had this ready to bake before the oven heated up. I could not

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-67272883069624565962011-03-24T15:45:00.000-07:002011-03-24T18:04:56.962-07:00

I've been alone all week, so I've been having fun with delicious recipes for one. I'm not going to pretend that I'm eating like a king, because most of my meals are just some iteration of roasted brussels sprouts. I'm greedily consuming as many as I can and enjoying the combination of late winter cruciferous goodness and early spring asparagus. Tonight, however, I decided on something different,

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-53028339291933999082011-02-18T07:21:00.000-08:002011-02-18T07:23:12.736-08:00

The best way to ensure delicious things all summer, fall, and even into the winter (I'm still using last year's herbs!) is to plan a garden. Check out this year's version here. And a shout out to GrowVeg.com for the garden planning software. Highly recommended.

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-17111223472584152142011-02-12T12:29:00.000-08:002011-02-12T13:10:56.377-08:00

We've been eating soup around here, and it's a good thing, because nothing warms you up when it's -2˚F like good, homemade, hearty, warm, soul-inspiring soup. Honestly, we don't really care what type of soup it is that's warming us, but since we've lately been trying to keep our waistlines under control while hibernating, hearty broth soups have been the norm. Now, I've always love a good brothy

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-37430354222908328732011-02-06T15:29:00.000-08:002011-02-06T15:56:35.512-08:00

Since we hadn't eaten all day today, I decided it would be alright to revel in a little treat after our delicious Laksa dinner, so I started flipping through one of my favourite cookbooks for ideas and inspiration. I was compelled toward the section of Dorie Greenspan's Baking about basics. These are the recipes that come up again and again and are the foundation for other delicious desserts and

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-67221317989252349452011-01-10T17:04:00.000-08:002011-01-10T17:22:14.599-08:00

I know, I know—pasta doesn't need to be dubbed Italian; we assume that. Be that as it may, I still like the name. I was chatting with Michelle last Friday and she mentioned that they were having her dynamite Zuppa Toscano because she still had the ingredients on hand, including kale. We gushed love of kale all over the phones in our hands, and in that moment I knew I needed kale for dinner. I had

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-61043103219629270812011-01-02T15:30:00.000-08:002011-01-06T15:43:41.547-08:00

We had friends over tonight. Again. Liz is on a friend-dinner-binge, and it's been fun. We recreated our holiday brisket and served it with noodles and it was fine, but the real star was the cake. I've never really been a fan of cake; I mean, why would you eat sugary, bouncy, dry cake when you can have fudgy, gooey, drippy, flavourful everything else. You see, boxed cakes, while labeled with

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-10899249837567544342010-12-29T05:55:00.000-08:002010-12-29T07:38:25.875-08:00

I'm learning about the way pasta sauces should be. You see, Americans are kind of crazy about their sauces, crazy like "let's bury the carbs in blankets of thick, homogeneous, super-salted, cheese-laden, gloppy with no identifiable veggies sauces" crazy. And you know what? I don't really blame them, given the taste and texture of mass-produced pastas available in cardboard boxes on grocery store

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-34755030693520470392010-12-26T15:35:00.000-08:002010-12-26T15:53:34.325-08:00

Apparently this is a well-known dish with variations in many cultures the world around. That, of course, did not mean that I have ever made it. In Itatlian you would order Uova in Brodetto, and to the Israeli, it's Shakshuka. Because it's one of the days where I really don't care, I'm going with Martha Stewart and calling it Poached Eggs in Tomato Sauce.Now this dish an be as simple or as complex

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-53248819252124771882010-12-21T20:38:00.000-08:002010-12-24T06:41:36.628-08:00

Even though my food photography is improving, I confess I do not and will not have a photo of this sauce. I made it a day ahead, and while it tastes divine, a pure Bolognese is just crumbled meat with some other stuff to hold it together. You know what else fits that description? High-end dog food. So, no photo. Because we're serving it for a get-together tomorrow night, I do not plan to

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-39440052133958778252010-12-19T19:07:00.000-08:002010-12-19T19:19:10.515-08:00

This was the show stopper of tonight's meal, despite its heavy competition of roast pork shoulder and roasted potatoes and sweet potatoes. It really couldn't have had better accompaniments, though, and I highly recommend this as a side to pork of any kind. It's rich and fruity, but not particularly sweet, although the apples meld beautifully with the cauliflower to yield an entirely new flavour.

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-57826622211719616442010-12-13T19:23:00.000-08:002010-12-14T16:00:30.069-08:00

I'm not really a frou-frou kind of guy; I definitely prefer substance over fanciful and unnecessary decoration. I'm one of those people who actually uses the phrase, "gilding the lily" frequently. So, it surprised me as much as anyone when I discovered, tried, messed up, and retried this little skill. This is my third attempt, I believe, and I'm just starting to get the hang of it from the

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-70400860896689573002010-12-13T15:32:00.000-08:002010-12-13T15:57:20.745-08:00

Now, I only call this leftover because it's the perfect way to use both leftover turkey and the stock you make from its poor carcass. If you'd like to make it without first roasting a hunk of poultry and boiling it down, be my guest, but I take no responsibility for the lack of sensational flavour or complete void where you expected to enjoy a smooth, gelatinous, luxurious mouthfeel. Mine was

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-6878568535510708612010-12-09T10:49:00.000-08:002010-12-13T17:17:55.129-08:00

Yes, Nutella.Well, Nutella for adults.Well, Nutella for adults without that super sweetness and the strange preservative chemicals and a texture you can't quite identify . . .You get the idea. Make this, and make it now, and never look back. Grab some crusty bread, smear this on, and treat yourself to a truly blissful moment in which the hectic holiday season just melts around you into a puddle

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-85911497428357464192010-12-08T05:08:00.000-08:002010-12-09T11:04:40.541-08:00

Let me be clear: the tarragon is the key to the success of this luscious winter concoction. Normally I reserve tomato dishes for summer when tomatoes are, well, good. But this defies logic, involves a can opener, and warms even the frostiest winter heart. You could, of course, use a different herb like boring basil, but the tarragon is fresh, fruity, and surprising. Give it a try.Chunky/Creamy

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-42553448070287441982010-12-07T18:15:00.000-08:002010-12-09T18:03:16.127-08:00

but I guarantee it won't be my last. Challah is a traditional Sabbath bread of the European Jews that is full of eggs and rich, luscious tenderness. This is good bread. And it's pretty too. I used Mark Bittman's recipe, and I followed it almost exactly, and I am one happy man that I did so. We enjoyed this with a creamy tomato and tarragon soup on our Sabbath. I know, the Judeo-Christian blend

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-68658035934079120152010-12-04T12:32:00.001-08:002010-12-07T16:54:05.281-08:00

The first important note about this recipe is that there is nothing particularly Chanukah-esque about these cookies besides their star-of-David shape and light blue color. They do have almonds, which I suppose is a plus, but they are mostly just a fun way for us to incorporate symbolism into our festivities.The second important point is that these are based on a recipe with which I've fallen in

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-10669947134478839312010-11-25T13:40:00.000-08:002010-11-25T13:54:48.363-08:00

What a culinary success. This is the first time we've made a full traditional Thanksgiving for just our immediate family, and it was divine. We made some of this:and some of this:and a touch of that:But want I want to share today is our appetizer salad:A sweet potato mélange that will delight your your senses. Best of all, you serve it room temperature, so it's low pressure. Enjoy.Sweet Potato

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-81416533243032247962010-11-11T18:11:00.000-08:002010-11-11T18:40:45.938-08:00

I know that both of my faithful readers have nearly suffocated from bating their breath waiting for the recipe I teased about here. Alas, you shall not die, but your shallow respiration will now be rewarded with the recipe for what might be described as a grown-up Snickers bar. They're quite snickertastic, in fact, and Dorie Greenspan herself titled them Snickery Squares. So there you have it.

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-40308971592239519362010-11-06T12:02:00.001-07:002010-11-06T12:27:14.664-07:00

Despite my crazy baking week, I still found time today to take the last harvest from our garden. The never-ending grape tomatoes are long frozen, the remainder of the red serranos hang limply from the bush, and the pumpkins are the only color in a sea of greenish-grey. Today's harvest was the roots: potato, carrot, and just a few onions that sprang to life when the cooler weather set in. It's sad

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-27394948646729716902010-11-05T15:27:00.000-07:002010-11-06T12:28:22.751-07:00

Sometimes, when I'm home alone, I make fancy dishes that are totally reasonable to make for one, but outrageously expensive and over the top experimental for a family of five. Most of these experimental dishes involve seafood because, well, while my life's love will eat whatever I fix, I try to avoid seafood because I'm a nice guy and want her to be happy. So, tonight was Shrimp Bisque, based

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-14367253326175331392010-11-03T20:32:00.000-07:002010-11-06T12:28:35.077-07:00

I find that all I want to do anymore is bake. I have many life dreams, but among them, and floating near the top is this insane desire to bake delicious things. I think I could be very happy running a breakfast/lunch/sweet shop that also caters special occasions. Thought about it? Sure I have, but for now I'm just going to enjoy every moment of culinary delight within the walls of my own home.And

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com3tag:blogger.com,1999:blog-1547369956577772661.post-16974524090214180772010-11-02T23:50:00.000-07:002010-11-03T08:20:32.634-07:00

I have a recipe I'm dying to share. It had one step that took a little patience, but I consider it a new go-to bar. It may involve milk caramel, candied peanuts, and a hefty layer of melted chocolate. It might even have a rich shortbread-like crust that resembles the cookie inside of a Twix bar. Dorie Greenspan is my new hero; I need to meet her and thank her and eat something luscious with her

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-26901182819864664482010-10-31T12:24:00.000-07:002010-10-31T17:45:25.414-07:00

In the absence of my actual family, I opted to spend my weekend with a few other warm, wonderful, intelligent, witty, and helpful people, and I won't be regretting their company any time too soon. You see, this week had two important and amazing events: Halloween, and the purchase of my first James Beard award-winning cookbook.While this new cookbook was not from her, I turn to Ina Garten

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-88268333978152729702010-10-15T06:53:00.000-07:002010-10-15T07:03:43.436-07:00

So, our indeterminate tomatoes are still producing. Our grape tomatoes still have blossoms, and our beefsteaks are producing green tomatoes like nobody's business. The Roma and pear tomatoes are also still alive, but they aren't thriving like the others. Last week I made some fried green tomatoes, and you know what? I didn't really like them (next time I'll use more seasoning!) So, I set out to

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-89065356867090658822010-10-15T06:42:00.001-07:002010-10-15T07:04:02.388-07:00

Wednesday night was one of those "eat what you have" kind of nights as we stretched our remaining food just a few more days. This one involves just a few ingredients: dried pasta, frozen chicken thighs, coconut milk, garlic, and curry powder. That's it! I must say the result was delightful, but next time I'd probably use low-fat coconut milk to cut a few calories. It would also be great with

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-54285581422299851572010-10-15T06:35:00.000-07:002010-10-15T06:42:04.300-07:00

I've fallen in love with these, although I generally use a spray of olive oil instead of the tablespoon of butter and I often only use one egg. I'll tell you, the key is the hot pan. Oh, and her chopstick tip? Perfect. Eggs in 20 seconds? Yes, please.

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-20998684076505347872010-10-03T12:14:00.000-07:002010-10-08T12:48:18.404-07:00

You know, I just can't say sing adequate praise about the Add9 concert last night; it was top notch, and all 13 people there were edified by it. Equally spectacular were the refreshments I spent a warm day in the kitchen creating and now share with you. I wanted something oat-y for the this new and welcome autumn weather, so I went to the oat-laden cookie of my childhood: The Cowboy Cookie. I

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-34782435400323938372010-09-29T07:02:00.000-07:002011-07-08T12:59:00.912-07:00

I have a new bane. Of my existence. The people who previously occupied my increasingly fabulous home not only painted it all beige, which is not the focus of this post, but let the backyard apple tree grow to epic proportions without regard to health, safety, or how many freakin' apples would end up on the ground feeding our now pestilent insect population. It's so large that my apple picker

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com3tag:blogger.com,1999:blog-1547369956577772661.post-10820823683621281572010-09-20T18:43:00.000-07:002010-10-15T07:05:14.925-07:00

This was a revelation to me—quick, easy, and salmon in a light I've never before seen, er, tasted. Who knew you could eat it cold and enjoy it so much? This will definitely be on my next dinner party menu because it only takes like 12 minutes to make. You know, if I ever have one. Anyone wanna come for a dinner party? I'll make salmon.Poached Salmon with Tarragon Yoghurt Sauce1 (2 pound) thick

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-1764481091425942782010-09-20T18:40:00.001-07:002010-10-08T12:48:50.671-07:00

This is new to me, and has to be one of the easiest and most delicious sauces I've ever had. 3 ingredients, one pot, 3 minutes, done. You're welcome.Whisk together equal parts:coconut oilcocoa powderhoneyin a pot and bring to boiling over medium high heat. Simmer 1 minute, stirring constantly, then pour over your ice cream. It made my Neapolitan taste like an Almond Joy; oh baby yeah.

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-78015851411110228232010-08-29T14:18:00.000-07:002010-08-29T16:17:36.406-07:00

Doesn't that sound like an amazing Thai salad? I'll admit, the inspiration is that rich devil, pad thai, which has easily become one of my very favourite meals. Before this little adventure, I'd never made cucumber bread before, and I'm not sure I loved the recipe I found, so I'm not going to share it here. Perhaps one day I'll perfect it, but today is not that day. You can easily use your

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-62937290917174834352010-08-22T17:01:00.001-07:002010-10-08T12:49:12.002-07:00

I was needing a little pesto last night to put on a pizza, but sadly I found myself without a large enough pile of parsley, and I didn't want it to be overly basil-laden. So, having enjoyed a small carrot harvest this week, and not liking to throw away half my vegetable when the leaves were so green and fragrant, I topped my carrots and used the carrot greens as I normally would have used

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-50744793378228110662010-07-22T15:38:00.001-07:002010-10-15T07:05:47.316-07:00

I know, I know, I know. Is there anything that requires more patience than risotto? Well, perhaps, but I always wonder to myself if my risotto will be worth the time spent stirring, stirring, stirring, slowly pouring, stirring, stirring, pouring, stirring.You get the point.This risotto, however, is different. It's still creamy. It's still flavourful. It's still everything good about risotto. It

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-85492932828629502672010-07-21T16:21:00.000-07:002010-10-15T07:06:00.170-07:00

If I were a normal person, which I've obviously never claimed to be, I would never use the word pepita. Unfortunately I'm one of those people who really like using words that most people don't know, and now you've been subjected to pepita. Do you feel victimized? Perhaps you should.Pepita is just the name of pumpkin seeds after they've come out of those crunchy shells we always roast after we've

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-87481789315915387332010-07-19T15:55:00.000-07:002010-10-15T07:06:14.310-07:00

This was quite a hit tonight, especially with the little-uns. Apparently any pasta meal is good, but a pasta meal that tastes like peanut butter? Well, I suppose its success goes without saying. I've lately been chastised for my long lists of ingredients and overly complex directions, and I own that, I really do. I love the thrill of the chase, the solitude of an hour (or more) in the kitchen,

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-44753314825711761862010-07-18T15:36:00.000-07:002010-10-15T07:06:26.065-07:00

Yes, that's really the best name I could come up with for these protein-packed little buggers. I'm pretty sure there are enough nutrients in these that they could be used as a meal replacement during times of duress, famine, or high-adventure sojourns in the Black Hills. Or for tomorrow when they sound better than a salad.It's only fair that I send a warning with these cookies: they are not one

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-35733857669751546432010-07-11T15:14:00.001-07:002010-10-15T07:06:43.474-07:00

We arrived home (again) to find our garden not only alive, but thriving and producing our first real harvest of the season. We did grab a few serranos before we left, but this harvest yielded two of those bigger-than-your-head zucchini that haunted our childhood nightmares and caused supper time theatrics that could have earned gastronomic Tony awards. Because we had been so very blessed by these

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com4tag:blogger.com,1999:blog-1547369956577772661.post-55995371857312038202010-06-28T12:52:00.001-07:002010-10-15T07:06:57.771-07:00

I've discovered quinoa.I'll never go back to boring grains again. More information here.Here's today's recipe:1 cup quinoa, rinsed thoroughly (or buy pre-rinsed)2 cups water1/2 red onion, diced2 cloves garlic, diced1/2 tsp cumin seeds1 tsp olive oil1 can chickpeas, drained and rinsed thoroughly1/2 cup pumpkin purée1/2 cup cilantro, chopped1 Tbsp olive oilGround cumin, to tastesalt and pepper to

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-44927744704013558492010-05-12T16:29:00.000-07:002010-05-12T16:45:19.635-07:00

As the weather slowly turns from cold to warm and the skies release their torrent of Spring moisture, my palate is on the prowl for fresh, seasonal, bright-tasting food that doesn't leave me longing for the richness of winter fare. In addition, my waistline would like his summer figure back, and that's going to take something along these lines. This one is an original, and we all know I don't

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-2417665618327157572010-04-02T12:21:00.000-07:002010-10-15T07:07:13.873-07:00

There are some foods that are just too good not to have, and these Shanghai-style dumplings are they. I made them without their signature broth inside so the kids wouldn't make a mess, but they were still divine. You can buy dumpling skins, but I promise they're not nearly as good as the home made ones. If you're interested, I can point you to the recipe that includes the broth.Xiao Long

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-66659472471914889392010-02-26T13:59:00.000-08:002010-02-26T14:37:41.945-08:00

I've feared doughnuts my whole life, both as a food that will, without question, kill me and as a food I could never imagine tackling in my own kitchen. That's not to say that I haven't tried my share, because, believe you me, I have. Well, I have officially conquered both fears and present these homemade lovelies as proof of my progress. I don't like to brag, oh who am I kidding?— these are the

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com4tag:blogger.com,1999:blog-1547369956577772661.post-55560090380785316842010-02-20T11:05:00.000-08:002010-02-21T06:51:41.321-08:00

A couple weeks ago, one of my students asked if I ever created recipes rather than using those created by others. His question was one of curiosity, but I reinterpreted it as a challenge to spur me to greater things. I mean, sure, I make up pasta dishes and chicken dishes and even sometimes something with a little pork, but rarely do I experiment when it comes to sweet somethings. What's the

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-59660897036475826192010-02-14T08:47:00.000-08:002010-02-14T09:09:44.925-08:00

I've continued my homemade/organic craze, and here are some of my discoveries:I love organic produce. It has character, flavor, and texture that I've not before experienced. I can't even imagine what I'll discover when those organics come in season from my own garden.Conversation hearts are better when you make them yourself. Not only do they not say stupid things on them, but you can flavor them

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-87162699555607466262010-01-30T10:06:00.000-08:002010-01-30T10:10:12.064-08:00

This week's amazing victory was s'mores. Yes, homemade s'mores. Yes, completely homemade s'mores. The graham crackers were a little chewier than I was expecting, but I think I could have rolled them thinner to avoid that. The chewiness made them perfect with the marshmallows, though. Just so we're clear, home-made marshmallows are amazing, and far superior in both taste and texture to their

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-31223649705050932682010-01-24T10:58:00.000-08:002010-01-24T11:23:39.937-08:00

I'm trying something new this week. Perhaps it's a predecessor to gardening season, perhaps I'm feeling nutritionally and socially responsible, or perhaps I'm just flying out on a whim for no reason at all. Time will tell, I suppose.Background: We keep a rather tight food budget; every month is an amazing culinary adventure in which I attempt to make the most delicious foods possible while

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-74841026004708299002010-01-10T16:31:00.000-08:002010-01-10T17:33:31.825-08:00

The title is off-putting all by itself, isn't it? When confronted with such a title, my mind conjures up a vision of a weak cocoa-dusted confection stuffed with shredded carrots, black beans, and perhaps a stalk or two of broccoli. Maybe you imagine a cauliflower puree, or perhaps a zucchini-infused sham of health that calls itself bread when really it's a cake in a loaf pan. Whatever your vision

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-84748592911708761622009-12-22T20:03:00.001-08:002009-12-22T20:04:20.755-08:00

Why does your candy thermometer come up broken after you've started boiling the sugar?Seriously, she's been my digital princess these many years. May she rest in peace.And may Liz return from Target soon.

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-22841509295224554312009-12-22T07:23:00.001-08:002010-10-15T07:09:55.398-07:00

For our Hanukkah breakfast this morning (yes, yes, I know it's almost a week too late for that, but I'll be better next year. If we were Jewish I would be ashamed, but since we're not, I'm a little proud of myself for teaching the boys about it.) We read a story about the history and chatted a bit about the themes of bondage and liberation, faith, and light. It was delightful. Here's the recipe,

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-52729802767229688702009-12-14T11:46:00.000-08:002010-10-15T07:10:12.758-07:00

Last week I told my Theory students that I'd make breakfast for them on the day of the final. They were, of course, happy to allow that, and one even made a request for something I've never made: Ham and Bacon Quiche. It's not that I don't like quiche, because, well, I do, but I just never want to go to the trouble or consume the calories. It's a bit of a luxury in my world.Well, with request

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-38933262041958615222009-12-13T14:43:00.001-08:002009-12-14T10:59:48.955-08:00

The acquisition of my latest cookbook was a month-long adventure culminating in not one, but two copies of what is now my go-to for everything cookie, bar, brownie, or cake. It's not just a book of reliable recipes; I mean, Better Homes and Gardens puts out one of those every year. This is different. This is a transcendent collection of fail-proof compilations that run the gamut from the simple

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-72615005665362838702009-11-18T19:23:00.000-08:002010-01-02T11:08:24.123-08:00

It's that season.It's the season when my favourite foods are available cheap and fresh. Pumpkin. Butternut Squash. Cranberries (my freezer is burgeoning with bags of cranberries—don't want to run out!) Sweet Potatoes. Oh yes, sweet potatoes. These sometime impostors of yams (please don't confuse the two) are high on my list of foods that shine post-autumnal equinox. Strangely, however, they

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-64492348082133070612009-11-16T15:43:00.000-08:002009-11-16T16:03:31.608-08:00

There is no set definition of Herbes de Provence, and it likely this lack of identity that creates the mystique surrounding them. Literally translated, these "Provençal Herbs" are a rather contemporary incarnation devised to replicate what is gathered by the handful in the hills of Southeastern France. They may include any number of herbs in various combination, including thyme, basil, savory,

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-64898688532991772512009-11-12T06:02:00.000-08:002009-11-12T06:21:25.677-08:00

I discovered these last year and have made several variations, including chocolate toffee scones. This version, however, remains my favorite. This recipe is great for make ahead or individual baking as well. Simply freeze the shapes scones on the baking sheet, then transfer to an airtight container, separating layers with parchment. When you're ready to bake, simply remove the number you need and

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-70262468351210368872009-11-12T05:44:00.000-08:002009-12-27T19:57:44.447-08:00

A few years ago I discovered a sausage and cranberry stew that floors my taste buds each and every time I have the pleasure of its delight. Last night I had a hankering as well as some cranberries I had picked up while they are, thankfully, in season. Having no sausage, however, and wanting more of a soup that would feed the hungry masses rather than a hearty stew that would seem meager, I

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-55236561397895607322009-10-13T19:28:00.000-07:002009-10-13T19:57:43.847-07:00

I'm a fair-weather fan of the oatmeal cookie. Most are too soft, and the occasional one is just too crisp to be believed. My wife does conjure an amazing oatmeal crisp with butterscotch chips that I adore, but it is definitely the exception rather than the rule. Some are too bland, others too doughy, others still lack the desirable texture of oatmeal, having either too much or too little.Well, in

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-9854298822434475862009-08-29T08:55:00.000-07:002009-12-23T13:54:10.937-08:00

The cookbook from whence this recipe comes has been on my bookshelf for nine years. Yes, just under a decade, and I think this might be the first thing I've made from it. Now, I wonder how i lived without it all these years. It makes light look gourmet, and sometimes even people who are watching their stubborn waistline like to feel a little gourmet. Such is the case with this gem, and I'm

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-90649187357740582602009-08-17T18:06:00.001-07:002009-08-17T18:25:32.990-07:00

Happy Anniversary to us—9 years and we're happier than we've ever been.That said, we celebrated tonight with dinner in with the boys, and it was delightful. For my anniversary gift to myself, I splurged on a single 12 oz. New York strip steak that we all shared (who needs all that meat to themselves, anyway?) and for my gift to Liz, I helped clean up the kitchen, including scraping dried gnocchi

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-29547414563013435592009-08-17T17:41:00.000-07:002009-08-17T18:05:50.642-07:00

In the interest of spicing up our dinners a bit, I turned international and decided to try a little Greek for Sunday dinner. I found some recipes in my cookbook collection, but I was not entirely convinced that they would be worth the hassle, so I searched until I found what might actually be the most complex of the recipes I perused. Convinced that nothing could be that much trouble without

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-38327126160075548132009-08-09T12:03:00.000-07:002009-08-09T12:34:45.421-07:00

Blueberries and I have a long, perilous history. It begins circa 1984 with my first forays into public schooling and a fad that, thankfully, came and went without much permanence. You see, we were a poor people. We weren't destitute, just normal young family poor, and I'm continually grateful for generous extended family and ingenious mother and father who successfully hid this fact from us as

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2tag:blogger.com,1999:blog-1547369956577772661.post-30689199632328389462009-08-09T07:24:00.001-07:002009-08-09T12:35:00.687-07:00

We finally found our local Farmer Market, and while it's nothing compared to the marketplace in Columbia, it's wonderful to have fresh, local produce available once more. In honor of finding it, I enjoyed my finds (thanks, Heather!) in our dinner tonight. Chicken and Salad was all we had, but it was simply divine, well-seasoned, and just what we wanted on a sweltering summer day. This fed our

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-75811072570256559072009-06-25T17:33:00.000-07:002009-06-25T17:58:18.953-07:00

A few weeks ago I was watching Ina Garten, the Barefoot Contessa, (while exercising, of course) and marveled at her ability to craft a soup, an entrée, and a dessert from a single main ingredient: bread. I was so thoroughly amazed by the dessert that I committed the Panettone Bread Pudding recipe to memory. When I make it, you'll know. After several weeks of sitting on that recipe, I remember

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-53665427397193259912009-06-22T16:10:00.000-07:002009-06-25T07:33:05.762-07:00

I'm having food adventures of multiple kinds. I received a fun new, simple, no-frills kind of cookbook from family, and I'm trying to clean out the freezer and pantry in preparation for our upcoming relocation. These two situations are not necessarily compatible, but I'm doing the best with what I've got, and tonight the stars aligned in just such a way as to yield a great, fresh summer

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-43755596610337300492009-06-22T08:43:00.000-07:002009-06-22T11:40:41.431-07:00

I clearly have a chocolate thing. Let it be known that I do not enjoy lots of sweet things like candy, sugar, jelly beans, pixie sticks, etc., but I love chocolate. OK, maybe I've not been clear, I love deep, rich, dark, luscious, interesting, soothing, smooth chocolate. I'm glad we cleared that up.So, for our last meal with Michelle last week, I decided we needed one last amazing dessert, so

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-19196744942481984022009-06-05T19:16:00.000-07:002009-06-06T08:32:21.909-07:00

My brother, who's returning to the world of the Chinese speaking early next year, treated us to this amazing meal tonight.  Dàn Bĭng are, quite simply, a Taiwanese take on the omelet, but with interesting twists and pleasant surprises that aroused my taste buds in different ways than an omelet would.  While there is much to love about these, like the crispy, crepe-like crust, the soy paste for

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com4tag:blogger.com,1999:blog-1547369956577772661.post-54088810015428478712009-06-04T18:26:00.000-07:002009-06-06T08:30:24.160-07:00

As a gentile, I can offer no personal wisdom, but this recipe is apparently a Passover staple. The particular version I use hails from Deb over at Smitten Kitchen, who in turn inherited from David Lebovitz, who likewise adapted it from Marcy Goldman. Despite the chain of homage, it should be noted that Deb's site offers enough sweet, savory, chocolaty, spicy, beautiful food to last a lifetime. If

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-59970947654344751652009-06-04T18:15:00.001-07:002009-06-04T19:32:29.732-07:00

This is a staple in our house not only because it's delicious, creamy, and everything one loves about [Americanized] Thai food, but because it's simple and has a high likelihood of success time after time.  I lighten it ever so slightly by using reduced calorie coconut milk, but other than that I make it to the letter.  Normally I enjoy a heartier curry, especially one with potatoes, but this

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com3tag:blogger.com,1999:blog-1547369956577772661.post-49981134104927368552009-06-03T15:41:00.001-07:002009-06-03T18:36:30.859-07:00

This is one of the longest coming recipes in my entire repertoire.  I first tasted these in 1999 while living in Toronto, and I was instantly hooked.  I wondered why I had never heard of them before moving to Canada, and with a little research found that they are just one of those things that Canadians have that those of us south of the 48th parallel do not, like Wonderbars, universal health care

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com1tag:blogger.com,1999:blog-1547369956577772661.post-57429170372403174092009-06-02T17:36:00.000-07:002009-06-02T17:48:42.305-07:00

I've been dying to try a homemade mayonnaise for at least a year, so today when I craved tuna but my sister had only Miracle Whip in the cooler (I don't actually believe in Miracle Whip, therefore it doesn't exist to me), I decided it was time to slowly stream some oil into some whirring egg.  I searched for a basic, easy recipe and came across this one.  Because the food processor had a strange

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com0tag:blogger.com,1999:blog-1547369956577772661.post-52339056204632129602009-06-02T10:15:00.000-07:002009-06-02T17:47:56.562-07:00

With my growing interest in finding and sharing recipes, I am christening a new blog dedicated solely to my food adventures and experiences.  To make this an official and wonderful blog from the get-go, I am including my favorite new dessert.  Well, it's the oldest dessert with which I have experience, but I recently added a little something to it to make it over the top incredible and so rich

Jameshttp://www.blogger.com/profile/04655395205782948567noreply@blogger.com2