December 6th, 2019
I’m very excited that this week, this site hit its millionth page view!
When I think about that, it sort of makes my head explode — the internet is really so amazing, and I constantly appreciate the fact that I get to reach so many people just by putting up my own photos and recipes. Â When I get emails that people have actually tried and served my recipes, all across the country and throughout the world, it’s pretty much the quickest and easiest way to make my day.
One of the really exciting things about having a website is that it’s a slow process of regular growth. Â Last year around this time, I was thrilled to get a hundred visitors a day — now it’s several thousand. Â I’m thrilled to revisit this next year, and see how far I’ve come,
So, to celebrate, I’m posting a recipe that’s simple, fresh and perfect for the early days of summer. Â I bought freshly made ricotta from the italian market near my apartment, but if you wanted to go all out, you could make your own with these instructions. Â This is an easy, healthy weeknight dinner, and an excellent addition to your go-to recipe list. Â And I’m excited for zucchinis and summer squash to come into season, but you could also make this with spinach or broccoli, if you want to convert it to a more wintery recipe. Â Enjoy!
Last, but not least, the winners of the Singing Dog vanilla beans are comments #13 (AJ) and #50 (Katie) — I’ll be emailing later today for your addresses!
Pasta with Riccota and Zucchini
1 box (1 lb) gemelli pasta, or similar
1 fresh zucchini, jullienned into 2″ slices
1 fresh yellow squash, julienned into 2″ slices
2 tbsp white wine
2 tbsp olive oil
1 cup fresh ricotta
1 tbsp chopped fresh tarragon
Cook pasta according to the directions on the box. drain it and reserve 1/2 cup of the pasta water for sauce. In a separate saucepan, saute zucchini and squash in olive oil, then add the ricotta, white wine and tarragon and heat through. Add enough pasta water to thin out the sauce, then add salt and pepper to taste, and toss with the pasta. Serve.
December 4th, 2019
Remember last month when I complained about my lace cookie disaster? And remember when I vowed to tackle them again, because I knew they had potential for greatness?
Well, my opportunity came only a week later, when I was invited to a friend’s dinner party, and happily volunteered to bring a dessert. And because I really, really, wanted to get this recipe right (and because another guest was safely bringing an additional dessert, so it would be ok if mine crashed and burned), I decided to give lace cookies another try.
But crash and burn they did not. Rather, my friends found them so addictive that everyone ate two or three (not a problem — this recipe makes a lot of cookies!). Not to mention that they provided us with some serious energy, because somehow the entire party would up at a Karaoke bar at 3:30 in the morning. I blame the cookies. (What’s that you say? The wine? Oh, yeah, maybe that too).
Either way, these cookies are great. They’re totally unique — they don’t have a taste or a texture like standard cookies, which makes them a little bit more elegant, I think. They would also be GREAT for layering in pastries, because they’re extremely crisp and have a really interesting texture. That being said, they definitely snap when you bite into them, so don’t expect to bake a large sheet and cut it into squares after it’s dry!
Chocolate-Drizzled Oatmeal Lace Cookies
For the cookies:
1/2 cup oats, chopped in food processor
1/4 cup flour
1/4 tsp baking powder
1/2 cup sugar
2 tablespoons corn syrup
6 tbsp melted butter (until the foam subsides)
2 tablespoons heavy cream
Pinch of salt
For the ganache:
1/4 cup chocolate chips
1 tbsp heavy cream
In a food processor, pulse the raw oats several times until they become small pieces. While that is going, melt the butter in a small saucepan.
Combine all ingredients for the cookies in a large bowl and stir to combine. Spoon onto baking sheets by the teaspoon, placing each cookie at least 3″ apart from others (they spread a lot!). Bake at 425 for 6-8 minutes, or until cookies have spread and are just beginning to brown around the edges. Let them cool completely on the baking sheets before sliding them off with a spatula.
For the chocolate drizzle, melt chocolate chips and 2 tbsp heavy cream for 15 seconds in the microwave on high heat. Stir to combine — if there are lumps, heat for an additional 5 seconds at a time. Spoon the ganache into a squeeze bottle and use it to drizzle chocolate onto the cookies, either on the cooled baking sheets or on a wire rack. Serve!
Makes about 24-30 cookies.
December 2nd, 2019
So, kale chips are one of those ridiculously healthy, nutty crunchy, snack-food-for-the-quinoa-and-bulgar-set recipes that I was pretty sure I wouldn’t like. Truth be told, I’m not really much into bitter greens, but these seemed so easy and healthy that I had to give them a try.
And. Um. Ok, maybe I just do not belong in the quinoa and bulgar set. In fact, I think this pretty much proves that theory. I try to be as healthy as the next girl, but am I really going to replace my beloved pretzels and baked Doritos for these? Unlikely.
This is probably a good time to mention that a few months ago, I attempted a *very* expensive three-day juice diet, and do you know how long I lasted on it? Less than eight hours. Do you know how much weight I lost? Not a single ounce. Sigh.
Part of me debated whether or not to post this recipe, but in the end, I thought it was an interesting idea that others could probably enjoy more than me. Each “chip” basically tasted like olive oil and garlic, which was actually pretty good. So if you’re curious about kale chips too, I think you should try this recipe and decide for yourself!
Last but not least, the winner of the Stonyfield Farm Oikos giveaway is comment #24, Rachel! I’ll be emailing for your address this weekend!
Kale Chips Recipe
1 bunch kale
2 tbsp olive oil
1 tsp fleur de sel
1 tsp garlic powder
Preheat an oven to 350 degrees F. Line a nonstick cookie sheet with tin foil.
Remove the kale stems and tear the leaves into pieces. Wash and dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with garlic powder and salt, rubbing the leaves to coat evenly. Place the kale in an even layer on the pan and bake until the edges brown but are not burnt, about 15 minutes. Serve.