Tag: 4 stars

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Beet Soup with Fennel and Coriander Seeds

beet soup with fennel and coriander
beet soup with fennel and coriander
Beet red. Definitely beet red!

Even when we were off on our most recent trip, we were busy searching out the best recipes we could find, all just for you, dear reader. Over in Silver City, NM, we stopped in at Revel one night for drinks and dinner. We loved it, and we think it’s probably the best place to eat in Silver right now. The people working there are friendly, and, we have to say, they’re making up some really tasty food. We started with vegetable fritters as an appetizer, and they were very good, but the soup of the day was perfect. We had to try to replicate it at home.

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Lemon Poppy Seed Pound Cake Bites

lemon poppy seed pound cake bites
lemon poppy seed pound cake bites
Just a bite, please!

We were going to make loaves of Lemon Poppy Seed Pound Cake for the church coffee hour and slice them for serving. It would be a bit easier in preparation, but those savings would just transfer to more difficultly later. Instead, we decided to make what we’re calling pound cake bites, basically mini cakes made in mini-muffin tins. If you want to make this pound cake as loaves, it’s pretty easy.

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Almond-Hazelnut Praline Paste

hazelnut-almond praline paste
hazelnut-almond praline paste
A delicious pastry staple.

This is another expensive ingredient that we needed for a dessert we’re making. So, rather than just buying some praline paste — probably online, where we’d have to pay shipping and wait days — we decided we’d try to make some, instead. It turns out to be pretty easy, and all it uses are nuts, sugar, and some vanilla. Let’s scratch some up!

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Jim Lahey’s Pizza Bianca alla Romana

squares of pizza bianca alla romana
squares of pizza bianca alla romana
An easy traveling treat!

This post comes, somewhat, from a baking disaster. Well, not really a disaster; no one was hurt, nothing was damaged, it was just that a particular recipe we were trying had problems in the ingredients list. Instead of something nice to bring down to the fellow volunteers on Monday, we were left with a mess spread across a couple of baking sheets. As luck would have it, we’d happened to see Jim Lahey present the baking of his no-knead breads at the Tucson Festival of Books the day previously, so we switched gears completely and quickly made his Pizza Bianca alla Romana.

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Irish Cups o’ Cream

Irish Cups o' Cream
Irish Cups o' Cream
Smooth, cool, creamy!

Well, these probably aren’t really Irish; we tend to think that they’re more French, but we’ll call them Irish, anyway. We think that most people from Ireland might have at least a wee taste.

We came up with the idea for these as a possible dessert for the upcoming holidays, and, naturally, we had to try them first. We’d surely hate to make them for Thanksgiving or Christmas, and have a dessert we don’t like.

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Gnudi in Brodo (Italian Dumplings in Broth)

gnudi in Brodo
gnudi in Brodo
Quick! Easy! Tasty!

We had a few of those Pumpkin and Walnut Gnudi left in the freezer, and, while we ate some with a red pasta sauce, it’s also quite common to use gnudi in a light broth. The best part of making Gnudi in Brodo is that it makes for a light, quick meal, provided, of course, you have some leftover gnudi that you need to use.

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Moussaka

moussaka
moussaka
You’ll never miss the lamb!

We know that traditional moussaka is made with lamb (we’ve had plenty made that way), but this one isn’t. That’s why the title isn’t “Traditional Moussaka.” Instead, what we have here is a lighter version of traditional moussaka that tastes just as good, but is nowhere near as oily (a failing of many, many, moussakas, in our opinion) and fatty. Don’t believe us? Read on, and try it out.

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