The other day, all I had to do was pour the entire contents of my refrigerator into a bowl and call it a day: A shredded kale salad became the foundation for a pan-seared corn salad, which was pulled together by some Sungold tomatoes purchased at a farm stand in Dripping Springs and a Dijon-honey vinaigrette. The result was a sweet and spicy salad that I couldn’t stop eating.
Tapas. This food is the star of Spain’s nightlife. The way that Spaniards eat and drink are very busy and is simply an overload in flavors. I personally don’t know what tapas are before and how you are supposed to eat it. In some places or countries, tapas are this little snacks somewhat like an appetizer for the meal. But tapas are more like a tradition, a way of living in Spain. Basically, tapas are small portions of food that is served together with your drinks in the bar. You can also order big servings of tapas which are called Raciones.
In every country or region, there is just this one dish that brings people straight to memory lane. You know, those kinds of food where is is warm, fuzzy, and very comforting that brings you back to the good old days. For every Italian, it is the humble Pasta e Fagioli or also pronounced as Pasta Fazool. Seriously, every Italian that shares this recipe or any Italian who talks about it just straight up says that they remembered something when eating or making it. Either a childhood memory, friends, grandparents or family. That’s why this dish is very special to every Italian I know. And even if you are not, you will definitely love how delicious and filling this one pot wonder of pasta and beans.
A classic ragu bolognese with a homemade pasta is one of my top 10 favorite dishes to prepare as well as eat. It’s my gauge for the authenticity of an Italian restaurant and unfortunately I’ve had very few in the USA that come close to the real thing. A recent trip to enjoy the beautiful colors of autumn in Vermont inspired this twist on a classic bolognese. I used a cooking method similar to what one might see in a more classic version of the recipe, but a few substitutions made for a crowd favorite.
If you’ve never had a macaron, these aren’t the coconut drop macaroon (rhymes with racoon) cookies. French macarons are meringue sandwich cookies, are are usually filled with ganache or flavored buttercream. If you’re feeling particularly cultured, try the french pronunciation “mak-a-ruh” with your snootiest up-turned nose. Either way, you’ll love their delicate crunchy exterior, and chewy cookie center.
In honor of this favorite treat and Opening Day, I have a fun recipe for you. It’s a kettle corn chocolate chip cookie. I know you’re thinking this is crazy. Popcorn in a cookie??? Trust me, it’s genius. It’s crunchy where the sugar coating of the popcorn has burned in the oven just a little bit, and it’s chewy where the popcorn has started to go a little stale. Plus it’s a chocolate chip cookie!
When we were little and in Capital “B” Big trouble, the big gun was called in for disciplinary purposes. The Capital “B” Big gun was my Dad. He’d come in from a long (long) day out in the barn, and really, the last thing he had was the mental energy to deal with my brother and I bickering over back car seat territory or my (alleged) smart mouth. Poor SUE!, at her witt’s end, she’d send us to sit on the hope chest at the end of my parents bed, and wait for him to come in for dinner and deal with us.
I really can’t think of a single vegetable that isn’t more delicious when roasted. Ok, I didn’t think about that very hard, so I’m sure there’s at least one out there, but roasting is a great trick to have up your sleeve to feed your herbivorous side.