Daily recipes and weekly menushttp://www.weeklydish.comhttp://blogs.law.harvard.edu/tech/rssFri, 21 Oct 2005 08:28:17 -0500Fri, 21 Oct 2005 08:27:25 -0500FeedForAll v1.0 (1.0.2.0) unlicensed versionThis is an XML content feed. It is intended to be viewed in a newsreader or syndicated to another site, subject to copyright and fair use.Last weekend, I went to a fall party for my department. We were assigned dishes to bring, based on our rank in the program; first-year PhD's were assigned dessert. I had a lot going on that day, and I didn't need the stress of trying something new, so I made this pound cake. It is simple, fast, and unfailingly good.http://www.weeklydish.com/Archives/October/10.20poundcake.htmThu, 20 Oct 2005 08:52:31 -0500You know that feeling you get when it's about an hour after dinner and you just NEED something sweet? Whenever that craving strikes at our house, I usually ransack the pantry, knowing all the while that I'll not find anything. But, if, by some chance, I happen to have a banana and some ice cream, my night gets a whole lot better.http://www.weeklydish.com/Archives/October/10.19bananasfoster.htmThu, 20 Oct 2005 08:52:31 -0500Everybody has her favorite grocer and liquor store. Lucky for me, both of mine are in the same place!http://www.weeklydish.com/Archives/October/10.19winelady.htmWed, 19 Oct 2005 08:08:14 -0500After experimenting with the lace cookie recipes used for the sherbet dessert (below), I tried a few other recipes and came up with my own. This one I like because the cookies are pliable when they're warm, so you can form them into different shapes. For this dessert, I made a filling with mascarpone cheese and raspberries, and shaped the cookies into little cups.http://www.weeklydish.com/Archives/October/10.18raspberrylace.htmTue, 18 Oct 2005 07:47:12 -0500Although I am a little late in joining, I recently read about a food blogging event called "In the Pink." Emily at La Dolce Vita invited food bloggers to create pink food and write about it, in honor of breast cancer awareness. When I read Emily's story and the inspiration for the event, I knew I wanted to join.http://www.weeklydish.com/Archives/October/10.16inthepink.htmMon, 17 Oct 2005 07:23:24 -0500Instead of chaining myself to the kitchen, I made some impromptu picnic food and headed to the park with my husband. In lieu of describing my gnocchi disaster (which I hope to rectify soon, just not that night), I thought I'd share this idea because it turned out to be so yummy...http://www.weeklydish.com/Archives/October/10.14picnicinstead.htmFri, 14 Oct 2005 08:51:55 -0500Green apples I love because they can be sweet or savory, and I like them both ways. For this dish, I treated it just like apple pie, except with savory ingredients.http://www.weeklydish.com/Archives/October/10.13applepie.htmThu, 13 Oct 2005 07:57:23 -0500fter yesterday's beer soup and beer bread, I decided maybe I should continue using beer in my cooking. Abita, a Louisiana brewery, has just put out a beer called Fleur-de-lis Restoration Ale. One dollar from every six-pack purchase will go to the Louisiana Disaster Recovery Foundation, so why not support the cause by using the beer to cook with?http://www.weeklydish.com/Archives/October/10.12clubsandwiches.htmWed, 12 Oct 2005 08:03:12 -0500One of the first meals I love to make when it cools off is a hearty soup with homemade bread. Traditional Wisconsin cheese soup is made any number of ways with varying vegetables and spices, but the key ingredient is good cheddar cheese.http://www.weeklydish.com/Archives/October/10.11cheesesoup.htmTue, 11 Oct 2005 07:16:47 -0500The required ingredients for this month's competition are: DUCK, PEARS, GINGER, AND NUT BUTTER. I grew up in a family of hunters, so wild game appeared frequently in our meals this time of year. My dad usually cooks duck on the grill with cinnamon, and its simplicity is hard to beat. For my creation, I borrowed the cinnamon from him (which I think he might have borrowed from my Aunt Emily), and picked up a pound of pecans from Buddy Miller of Plantation Pecans, both to use for the requisite nut butter component and to add a southern flair to my preparation.http://www.weeklydish.com/Archives/October/10.10autumnreverie.htmMon, 10 Oct 2005 07:11:27 -0500Don't let the blah appearance fool you; this Greek fare is very flavorful. The spinach pie was originally meant to use up leftover spinach, but it turns out I didn't have enough and had to cook more anyway.http://www.weeklydish.com/Archives/October/10.7spinachpie.htmFri, 7 Oct 2005 07:14:18 -0500One night, it was late and we were starving, and we wandered into this cute little cafe off the sidewalk. Called very simply Pizza Bianca, the pie they served me was the best I've ever eaten. This recipe is my attempt to replicate it.http://www.weeklydish.com/Archives/October/10.6whitepizza.htmThu, 6 Oct 2005 09:10:42 -0500I have learned to like green vegetables. Or at least some of them, if they're cooked the right way. These two, lemony spinach and Parmesan zucchini, are pretty unobtrusive as green vegetables go, and they complement this buttery lemon catfish dish quite nicely.http://www.weeklydish.com/Archives/October/10.5crunchycatfish.htmWed, 5 Oct 2005 07:05:04 -0500Don't let the color dissuade you from making this pasta dish--it is quick, easy, and the sauce is smooth and delicious. Even if it is purple.http://www.weeklydish.com/Archives/October/10.4purplepasta.htmTue, 4 Oct 2005 06:29:13 -0500This Cobb Salad is a great example of a simple, fresh meal in not a lot of time. I am averse to salad dressings that come in a bottle, so I make my own (which takes about 2 minutes), but other than that, a little chopping, and this meal is ready.http://www.weeklydish.com/Archives/October/10.3cobbsalad.htmMon, 3 Oct 2005 07:38:27 -0500I used up the last of my marinara sauce and made a very delicious calzone with all my favorite pizza toppings.http://www.weeklydish.com/Archives/September/9.30calzone.htmMon, 3 Oct 2005 07:38:27 -0500I was all excited about sharing my very first blogging event with my new friends. Casey's birthday was a few weeks ago, so I did some research and figured out how to make her a vegan birthday cake. Before I tell you about the meal I prepared, though, I might as well go ahead and confess. I tried really hard to stick to this whole vegan thing, but on inspecting my recipes later, I discovered that I was foiled. Vegans avoid animal products of any kind, and, well, apparently that's more difficult than I thought.http://www.weeklydish.com/Archives/September/9.29eggplant.htmWed, 28 Sep 2005 06:06:52 -0500The best muffalattas I've had are crunchy on the outside and warm and gooey on the inside, so I attempted to recreate that texture with this one.http://www.weeklydish.com/Archives/September/9.28muffalattas.htmWed, 28 Sep 2005 08:27:59 -0500When the tomatoes are nice and fresh and summery, I like to serve the first version of the oven-roasted sauce (see below) right over pasta with no accoutrements at all. But now that the summer tomatoes are on their way out (even though summer appears to still be going strong--it hit 100 degrees here in Baton Rouge last week!!), I am trying different methods to make the sauce go further without sacrificing freshness or variety.http://www.weeklydish.com/Archives/September/9.27linguinemarinara.htmMon, 26 Sep 2005 09:27:23 -0500Blue cheese, pears, and a tortillahttp://www.weeklydish.com/Archives/September/9.23bluequesadillas.htmFri, 23 Sep 2005 16:04:40 -0500Pesto Chicken Pizza for my new friendshttp://www.weeklydish.com/Archives/September/9.22pestopizza.htmThu, 22 Sep 2005 18:45:10 -0500