Sponge Cake

spong cake
spong cake
A little knife work and some leftover Roasted Balsamic Strawberries and we have a dessert.

When we saw this recipe in My Kitchen Year, by Ruth Reichl, we were intrigued. First, because it was an old recipe, coming from Mary J. Lincoln via the Boston Cooking School magazine. We like old recipes; there’s just something fun about making a cake that your great-grandparents might have had for a celebration. It gives you a tangible connection with the past. The second reason we liked this recipe was its simplicity — only four ingredients. How can you make a cake with just four ingredients? Read on, fellow scratcher.

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Russian Cabbage Pie

cabbage pie
cabbage pie
Cabbage pie? We love cabbage pie!

No, this isn’t for dessert. It’s a savory pie made from a few simple ingredients and it’s perfect for a home-style dinner. We’re not sure this is really a Russian dish, but, when we came up with the idea of making a cabbage pie — we envisioned a pie made similarly to a Leek and Cheese Pie, except with cabbage in place of leeks — we hit the search engines. That’s when we found a recipe for a Russian Cabbage Pie at Global Table Adventure. We modified ours a bit, eliminating the hard-boiled eggs, mainly, but the idea is pretty much the same.

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Roasted Balsamic Strawberries

roasted balsamic strawberries
roasted balsamic strawberries
From ho-hum to oh-yum!

Does that box of strawberries you bought leave you less than whelmed? Sure, they look great in the package, all bright and red, thanks to ethylene gas used to “ripen” them after being picked, allowing the strawberries to fool your eye, but not your sense of taste. Can those less-than-stellar strawberries be saved?

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Brilliant Rice

Brilliant rice
Brilliant rice
Slightly more effort than plain white rice, but not much!

We’d wanted to call this dish Jewel Rice, but it turns out that Jewel Rice is a traditional Persian dish, and that’s not what this is. So, to prevent confusion, we chose the name Brilliant Rice, to match the brilliant colors in this simple, simple side dish. We made this several weeks ago, simply as a side for us one day, and it turned out so well and looked so nice that we thought we’d share it with you, fellow scratchers.

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Salty Black-and-White Sesame Cocktail Cookies

sesame seed cookies
sesame seed cookies
Salty! Savory! Sweet! All in one cookie!

Like the Gozinaki we made just the other day, this recipe comes from Dorie’s Cookies, by none other than Dorie Greenspan. In the beginning of the book, she covers fairly standard cookies, chocolate chip and similar ilk, but, later in the book, she has a number of different-sounding cookies, such as Gozinaki, and this one for a partly salty, partly savory, and partly sweet cookie. We were intrigued. So, we made up a batch.

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Gozinaki

gozinaki
gozinaki
We love the name gozinaki, and they taste great, too!

We owe Dorie Greenspan a round of thanks. Not necessarily because she writes great cookbooks with fun and interesting recipes, but, because her Around My French Table was one of the first cookbooks we looked at when trying to find a recipe for cassoulet. Now, we’re not sure if there is a recipe for cassoulet in there, but there were definitely other recipes that we wanted to try. That’s what got us hooked, and made us want to start this blog. So, thanks, Dorie!

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Bok Choy Risotto with Meyer Lemon

bok choi and Meyer lemon risotto
bok choi and Meyer lemon risotto
Creamy, cheesy, lemony!

Every week when we pick up our produce at the CSA, we also pick up one of their handy newsletters to read on the way home. It’s only one page, but, it’s packed with information. The front side is often about specific vegetables, what’s happening at the farm, information about how to use this week’s bounty, and other general information. The back has three to five recipes that use vegetables that we’re picking up, and, while we use those recipes only occasionally (mainly because we’re often missing several ingredients), they certainly give us new ideas for future meals.

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