LaraThalice

Sautéed Fiddleheads

2018-05-28T05:30:00.000-04:00

"Crunchy, yet satisfying." This is what Peter said as he tasted these fiddleheads, attempting to quote the Lion King scene where Pumbaa slurps up a worm and says, "Slimy, yet satisfying." He was close. Lucky for you, these are not slimy, but boy are they satisfying.

There are many types of edible fiddleheads around the world. However, the fiddleheads in my area are the furled fronds of a young ostrich fern. Fiddleheads feel like such a Mainer thing, but as I read more about them, I realized we share the ostrich fronds find with Canada. The Maliseet, Mi'kmaq, and Penobscot peoples of Eastern Canada and Maine traditionally harvested fiddleheads, and they remain a traditional dish in these regions. I still say it's a Maine thing, meheheh. Just let me have this moment.

Fiddleheads have a short season—really only a few weeks in the spring—so when you see them at the Farmer's market or at your grocery store, GRAB 'EM!

I also just learned from good ol' Wikipedia that "when picking fiddleheads, it is recommended to take only half the tops per plant/cluster for sustainable harvest. Each plant produces several tops that turn into fronds; repeated over-picking will eventually kill the plant. Maintaining sustainable harvesting methods is important in the propagation of any non-farmed food species."

This is a great tip, as I still have yet to harvest my own (I feel like such a poser). When I finally do harvest my own fiddles, I picture Paul Bunyanesque lumberjacks surrounding me and knighting me as a true Mainer.

Until then, I will continue whipping up these "crunchy, yet satisfying" fiddles as if they were my own harvest, and enjoying this fleeting delicacy of spring!

Crema Mexicana

2018-05-18T05:45:00.000-04:00

My life changed so much when I met Mexican crema. (Listen, it did, okay?) If you don't know what Mexican crema is, prepare your mind.

When I first discovered this stuff, I was at one of my favorite local restaurants and I had ordered a side of black beans. It came out with cotija sprinkled on top, along with a drizzle of what appeared to just be cream.

BUT...when I tasted the mysterious concoction, there were fireworks and tears, and I passed spoonfuls around the table, force-feeding bites to everyone I could because they NEEDED to know about this.

Okay, maybe that was a bit dramatic, but that is what I felt happened when I tasted Mexican crema. Its flavors are a mixture of cream, sour cream, and the nice smooth saltiness of mozzarella. What’s also grand is that it’s used in place of sour cream so you aren't hiding the main dish under dollops of white, sometimes masking the flavors. This only enhances what you are enjoying.

We now use Mexican crema in place of sour cream. Not ALWAYS, but almost.

The long, and probably more authentic version involves pasteurized heavy cream and cultured buttermilk and sitting for 48 hours. I haven’t tried this yet but I am sure it is what the restaurant was serving the day my life changed.

Lucky for you, I cheated and found a method with a similar result within three hours, which makes it more manageable, allowing you to enjoy crema more often :)

Here's the wild thing...it needs to sit on the counter-top for those three hours. Yup, no refrigeration.

Don't be scared. Live a little.

Just wait until you try this. Seriously, guys. You may never eat sour cream again.

LaraThalice House Margaritas

2018-05-05T05:00:00.000-04:00

Well, I've finally done it. I've decided to share my most prized recipe - my margarita. And the funny thing is, there's really no secret to the secret.

Maybe the trick is the pure, quality ingredients - no mixes, no bottled lime juice, no cheapies (I mean, I do have to mention that when I was young and a wild wildebeest, I used to throw large marg parties, and I would slip in a good ol' $7 bottle of triple sec, which produced the same, pleased, warm grins, so...) but, if you aren't throwin' a stavah, let's splurge a bit.

I think the real secret is in the song-sauce...yup, that's right. I have a Spotify playlist called "Sip Margaritas and Listen." When you pair this playlist with my margaritas, I believe something magical happens.

So there you have it, mis amigos. Homemade pasta in Italy is bound to taste better than homemade pasta anywhere else. A fresh piña colada in Puerto Rico on the beach doesn't quite compare to the SAME exact recipe made at home on a winter day...it's just fact. It's all about the ambiance! So, if you can't enjoy this recipe on a balcony overlooking the water in Mexico, you might as well whip it up to some tunes that put you there, mentally.

¡Now, go sip margaritas and listen!

P.S. - I have made this playlist public, if you are interested in following, as I like to add to it when I hear a perfect contender.

LaraThalice's Top 5 Kitchen Tools

2018-05-01T05:30:00.000-04:00

There are a handful of kitchen tools that I pull out of the cupboard and stare at in grateful awe before carrying on with my mission. Every time I use one of them, I think, "I need to let the world know how amazing you are!" So, I'm finally letting the entire world know about these dudes/dudettes.

1. Cuisinart Smart Stick Immersion Blender
I put this as number one because I honestly can't get over it. Every time I use it, it's like Christmas. I want to meet the inventor. IMMERSION BLENDER, YOU MAKE MY KITCHEN LIFE COMPLETE. I have considered traveling with it before, just because it's so freaking awesome. Pureeing soup in an instant without having to move it to the blender is by far the best thing in the lands. I also puree fruit in liquids to make popsicles, quick smoothies, and syrups. The other GREATEST THING IN THE LANDS is that I can barely-chop up dressing ingredients (lazy), plop them into a Pyrex measuring cup (okay, these cups are goddesses, too, and love how they can handle the heat) with some oil, and give it a quick puree for a fantastical salad dressing. Oh, and tomato sauce, duh.

2. Wüsthof Classic Ikon 8" Cook's Knife - 4596/20
A true workhorse in the LaraThalice kitchen - chopping, mincing, slicing and dicing my way through a cooking fiesta. I use it multiple times a day, it's super easy to sharpen, and my hand never tires. I find it to be the perfect size for every recipe I've ever cooked, only sometimes pairing it with my Wüsthof Paring (har har) knife. You don't realize how much a good knife speeds up the prep process until you own one.Now picture my voice introducing the next line to come down the runway at NYFW: It also features a contoured handle for comfortable fit and a more contemporary appearance...ooo la la. **NOTE: Although this says "Dishwasher Safe", it is always best to hand wash your beloved knives.

3. KitchenAid Artisan Series 5-Qt. Stand Mixer
The colors and attachment options alone make this kitchen toy a favorite. I use it to knead bread, make pasta dough, whip cream, eggs, pasta fillings, sugah, buttah. My brother even borrowed it to grind venison burger. It deserves its own apron, actually, because it may do more work in my kitchen than me. I may or may not kiss it goodnight each evening.

4. Lodge Cast Iron 12" Skillet
What can't you cook in one? I actually don't know. Mine is 3.25" deep, which I find perfect because it allows me to cook quite a variety in it. And after you've used it for a while, it tends to make everything else you cook in it taste wicked good. I've made everything from the obvious soups/stews, braised chicken, and perfectly seared fish, to pad thai, grilled mac & cheese, and pancakes. That's quite a variety, I'd say!

5. Kitchenismo Fine Mesh Stainless Steel Food Strainer & Sieve
This little beast is truly underrated. I am big on minimizing kitchen gadgets and love when one thing does multiple tasks (if you couldn't tell from this list, already).
It not only strains the obvious – food but it acts as my sifter, ricer, steamer, rinser, and even allows organics to steep in boiling water to make Easter egg dye.
It's the perfect size. I really think my favorite thing about it is that it eliminates a gaumy sifter. Yes, I said "gaumy." It's a Maine thing. I can't help it. We use it in place of awkward/bulky/clumsy. My husband says I made it up. I say I learned it as a sternwoman on my Dad's lobster boat.
I'm having trouble remembering where I got my strainer and there is absolutely no branding on it. So, I actually ordered the ones I linked to (and posed with, left), to make sure they compare/are the same thing as mine (pictured right). I was unable to find the single-item listing so I've linked to a 3-pack. You won't be sorry owning the mini strainer. I use one a lot for decorative powdering, spices, fine pureeing, tea, even camp coffee (which actually is delicious and a must-know when the power goes out). And, as for the middle one, I don't know. Just meditate on it. I bet it would make a fun beach toy (for the young and old).

Bonus: Microplane Gourmet Series Black Fine Grater
I did a bonus instead of a Top 6...because who writes Top 6 lists? But, really this is right up there with the rest. It grates everything from zests, to garlic, ginger, and nutmeg, to name a few, with the obvious cheese thrown in between. It's light, ergo-friendly, and I like how it can rest on the receptacle so there is less stress on my hands.

Bonus: 2 T Pyrex measuring shot glass (6-teaspoons, 2-tablespoons, 1-ounce, and 30-milliliters)Am I allowed to have two bonus items without changing the title of this list from "Top 5"? The greatest thing about this little imp is that I can measure from 1 tsp up to 2 T (or ounce and milliliters equivalents) and only get one thing dirty, not 5,287 spoons. It's such a good friend.
**NOTE: I would NOT recommend the dishwasher. The writing will slowly wash away and then you just have a (was) fancy shot glass.

Massaged Kale with Dressing

2016-01-06T06:00:00.000-05:00

I bet that title really pulled you in..."Kale Salad...Let me just stop everything because this is gonna be good." Okay, listen. It is not the most exciting sounding recipe but I think you need to keep...parmesan...reading just a little bit...soy sauce...longer.

I promise...garlic...this recipe will not...lemon...be anywhere near as dull as its name.

Also, having just given birth and now a mom to an 8-week-old, I find that I am really craving hearty veggies, especially leafy greens, and having little time (read: zero) to cook, this recipe
provides two key things: no cooking and those leafy greens.

I think one of the coolest things about kale is that is can be treated like lettuce in a cold salad, and you can dress it all fancy and stuff, and then the next day, the salad is almost better than the day you served it! Can lettuce make this same claim? I think not. Next-day regular salad creeps me out. The lettuce is all wilty/slimy and just up to no good. But kale? It's like those runners you see in race-day recap photos, the ones that are smiling and have perfectly applied makeup and great hair and are just crossing their 6th mile. Kale does that kind of thing in salads. It looks great after a dressing marathon.

The other cool thing about kale is that it continues to thrive in the snow! So, if you are in denial that winter is upon us, kale helps you stay in denial.

I really could go on and on. I just love the whole kale trend that seemed to come out of nowhere one day and hasn’t gone away. I also enjoy the fact that in the midst of a newborn running my schedule, this recipe is quick and delicious, and the post is just as quick ;)

Spring Carbonara

2015-06-01T06:00:00.000-04:00

With a few rainy days in store, an abundance of eggs from the girls (whom I need to officially introduce to you all soon), and with my attempt to add fresh greens to everything, I decided June 1st was a good day to post an eggy pasta that was still spring-appropriate.

If you’re like me, you have these weird food rules: pasta is hearty and therefore isn’t the greatest post for the first day of June. It should be something fresh and garden-welcoming. However, I am way behind on posts and this tasted so good, I decided the fresh eggs and greens made it a spring pasta dish, and the dreary days validated its heartiness. So, there.

Two things: I have never made carbonara (or even eaten it), and I always make soup with my leftover veggies that I find hanging out in the crisper...as long as they are not turning into a strange looking beer-like substance. (You know that brown puddle that forms in the bottom of the drawer if you leave greens in there for a few months? What? You don’t leave greens in your crisper for a few months? Way to live on the wild side.) So anyway, today, when I discovered leftover Swiss chard (BUT FRESH, AND SPRING-LIKE) and a half a leek in my crisper that was still looking…well, crisp, I decided it was time to woman-up and make something other than soup with these leftover veggies. Now, I understand pasta is almost as easy a way out as soup. But, being a pasta I’ve never concocted before makes this venture valid.

I researched several basic carbonara recipes and wrote down what generally goes into them. Basically, egg and cheese is what makes the traditional sauce, and all the recipes seem to have pancetta or bacon in them. I can see already that this dish is comfort food (aka- fatty fat fat), and I like it.

I decided that adding my oh-so spring-like veggies made this a “healthy” and “gourmet” comfort food, and therefore you can eat it whenever you’d like. You’re welcome.

Peanut Sauce

2015-02-23T06:00:00.000-05:00

If you have a peanut allergy, you may want to step away from this post, unless you are hardcore and eat peanuts just to spite your allergy.

Peanut sauce. It's an odd one. What can you really even say about peanut sauce? It's muddy and delicious. And, if you have a peanut butter addiction like me, any way that you can spread the peanut butter into the savory zone is like, really cool.

Can we also take a moment to discuss this photo shoot??? HOW DOES ONE MAKE BROWN SAUCE LOOK APPEALING? I tried all kinds of angles, accessories, backdrops, lighting, plating…but at the end of the day, it was still brown sauce.

I call it the Taco-Salad-Syndrome. Once you’ve broken the beautiful presentation of a taco salad, especially one with refried beans and salsa in it, what you have on your plate looks, well, terrifying. BUT, doesn’t it just taste wondrous?

Now, I could title this sauce TSS Peanut Sauce, but I’m guessing that would terrify you (especially my women readers) even more than the look of it. No? Okay…I’ve taken it too far. Let’s just move on to the recipe.

Valentine Linzer Cookies

2015-02-09T06:00:00.000-05:00

The time has come, the Walrus said!

I know it's been about 139,476,000 days since I actually posted with some sort of schedule...and also 139,476,000 days since I claimed this was a new phase for LaraThalice. Well, my intentions were good and I was about to publish my next post back in December, when I took a step back. Things were too sporadic and I was making a lot of empty promises.

Now, just because I haven't been nerding-out my recipes via the cyber trails lately doesn't mean I haven't been cooking away like a mad woman! And, although my word has no meaning behind it anymore because you all hate me...I would like to officially announce the new LaraThalice. New look, new game plan, and a branch to the LaraThalice brand coming in 2016!!

For all of your patience during this ramp-up, I thought it appropriate that my first 2015 post bring you some lovin' in the food form.

Now, I've credited the hubster with numerous talents in assisting me with this blog: dish-washer, sous-chef, taste tester, and extra-camera-man-when-my-hands-are-covered-in-food. However, this post takes it to another level.

For this recipe, I was in a bind because I only own one heart cookie cutter. Apparently, in life, one should own several sizes of the same cookie cutter. So, we took a field trip down to "Pete's World" (aka- the basement) and started brainstorming. All of a sudden, he grabbed a beer out of some mystery crevice and said, "I bet the aluminum would be perfect."

And thus, a mini heart cookie cutter was born. It worked so well, I think I am going to keep it.

Now, go make these for someone you care about...yes, that can include yourself. No one is judging.

LaraThalice 2015

2015-01-21T06:00:00.000-05:00

Hello my lovely foodie friends,

I’ve been thinking about you a lot lately! Wasn’t my last post just so cute, expressing how I was
back in the blogosphere? Well, since then, I’ve been on a brainstorming/day-dreaming voyage, and my 2015 game plan has changed quite a bit from 2014. So, I wanted to write and ask you for a little more thyme.

I hope to bring you LaraThalice 2015 next month. Until then, keep an eye out for LaraThalice Facebook tangents as I overcrowd fish and let the pasta water boil over.

Keep those knives sharpened,

Spaghetti & Meatballs

2014-09-23T06:00:00.000-04:00

Fall is upon us and LaraThalice is back! It has been two years and one day since my last post, and for good reason! Err, well, I think so. You are probably like, "Enough excuses, I'm hungry!" But, this is my excuse: we bought our first house! So, between starting the new job and the new house, there has been little time to keep up with the blog. But oh, how I have missed it, and you, more importantly! *Insert tone of bribery here.*

We are just now reaching a point where new routines are falling into place, and time to fit in blogging again is popping up here and there. I am hoping to sneak in at least two posts a month. What better way to start it all back up then by having something ready for you all on the first day of fall!

Although summer is my favorite season, cooking in the fall is one of my favorite things. I think it's because the house smells so good and it's always so cozy. And what a great way to ease into fall and the dishes it brings than by using your garden harvest! If you froze that lovely basil or canned all of those tomatoes that got out of hand in the summer months, this recipe is for you!

I first discovered this recipe while flipping through one of my Bon Appétits, and realized I did not have a go-to spaghetti and meatball recipe. Doesn't every household have one of those? The pictures and ingredient-list looked so inviting, I think I whipped it up that night...actually, probably not, but does thinking about it in my head count?

Also, as I edit my pictures for this post and review my notes, I love how I was so enthusiastic about using your garden bounties and then I only used my garden basil...Look, this is my first post back! I was overwhelmed- photos were taking three times as long to shoot because I have a new camera and have apparently forgotten how hard it is to cook messy things and take photos (try rolling out half the meatballs and then taking a photo...oh the joy). It was also a race against the sun, in a new kitchen with new window light angles. And then there is always the final plated dish photo anxiety. I don't know if this is just a me-issue, or if other fellow food bloggers are faced with this battle, as well, but I think taking prep photos is a breeze in comparison. I have so many angles and options and don't have to dress up the "still lifes." In the middle of chopping, I will just stop and say, "I like the look of this mess" and snap a shot or two. But, the final plate? Ohhhhh no, not even close. I start sweating. I get snippety. And bossy. You should have seen how I had Peter set up last night. It was going on 8 PM and I had him bring in his halogen work lamp and stand on a stool at an awkward yoga-like pose, and then hold the steaming hot bulb towards my spread while he watched me play with his cooling food as his stomach growled. And I stood on my stepladder, left eye totally blinded by the light (literally). I'm telling you, there's a lot of heart and soul that goes into these photos!

Wow...I apparently need to get used to typing up posts again. What a tangent! Enough of this. On with the food!!

Balsamic Cilantro Salmon Kabobs

2012-09-21T06:00:00.000-04:00

So, my friends, it has been a little over two months since I have shared any food exploration with you because I have been getting used to my NEW JOB! Yeah, figuring out how to cook in the nice, natural light of day (for the picture quality) has been kind of a tricky concept considering I am at my desk...Do you think they would mind if I whipped out a charcoal grill and my camera around 2 P.M.? I'm guessing no, so maybe I should get on that.

In the meantime however, I have been able to enjoy the last little bits of summer by utilizing our grill as often as possible. Just an FYI, that does not mean we stop grilling as soon as summer ceases, it just sounded good in the sentence. We are actually full-blown fall grillers. We probably grill even more in the fall than the summer. However, as this is the last official day of summer, I wanted to share with you one of our favorite summer grill dishes...that we continue to make throughout the fall, into the winter, through the clouds of spring black flies, and behold, back into summer!

Who here likes salmon? Peter did not raise his hand. In fact, I have made it a personal challenge to serve a salmon dish that he genuinely likes enough to request again for dinner without my influence. It has been impossible until now. My mom always serves the best salmon kabobs and her mysterious recipe pleases everyone. These kabobs are so fantastic, in fact, that Peter actually requests them!

I have finally gotten my hands on the secret, and let's just say the ingredients are the most beautiful combo I have evah seen! Just glorious!

When Mom sent the recipe to me, this was the note attached to the email. I just had to include it because I love it:

Use your own judgment - I substitute and don't follow it exactly. For example, I mix all the stuff together, skin and chunk the salmon, use a combo of white vinegar and regular balsamic, cut way back on the sugar. Don't overcook :-)

-Mom

So, as Mom said, we are going to do just that- throw everything into a bowl, go light on the sugar, and hope we don’t overcook it!

To celebrate all that summer was, on the last precious day of this season, I bring you…

Strawberries & Cream Oatmeal Breakfast Tart with Blueberry Sauce

2012-07-14T05:00:00.000-04:00

Here's a fun fact for everyone: I have never made a tart. I guess you could say I bake less and cook more. But, I am also a sucker for your not-so-healthy sweet breakfast and may or may not choose pie or cupcakes when they are available. THEY JUST GO SO WELL WITH COFFEE, OKAY?

But, I also like to be healthy, and those two likes don't really go together. So, what does this not-so-baker do? I set off to make a sorta-baked, sweet but healthy breakfast tart!

It's the season of berries! A perfect opportunity to play around with sweet but healthy options for your breakfast!

I discovered a berry tart on the Cilantropist's blog and decided to use that recipe as a base with the healthy breakfast option of oatmeal in mind. I wanted to combine the two ideas to come up with a tart that would be more like oatmeal but would still feel like I was eating pie!

Had I been on my A-game, these colors would have been perfect for the 4th, but I think I am still on my B-game from those Franks & Beans.

Well, you could always have an Independence Day movie brunch and serve this. Yeah, that would work.

Franks & Beans

2012-06-23T06:00:00.000-04:00

You're invited to a Saturday night suppah in Maine!

This post is dedicated to Mr. Bear,
who took bean pot cleanup very seriously.

I grew up in a home where baked beans, coleslaw and hot dogs were almost always on the weekly dinner menu.

In my neighborhood, you could drive by a grange hall on any day of the week and have a 99% chance of spotting a sign reading, "Baked Bean Supper, Saturday at 5pm. All welcome!" So, I think it’s fair to say that I know what a good baked bean recipe tastes like. I also know that it is far from the fanciest of meals. However, a really good baked bean recipe overpowers what the Maine delicacy may look like on the plate.

Recently, I was challenged to play around with the classic dinner...or, suppah, if you will, of Franks and Beans! If you are unfamiliar, traditional franks and beans is a one-pot dinner where hot dogs are cooked in the same sauce as the baked beans.

I spent some time googling (isn't that the synonym for going to the library?) traditional franks and beans recipes and I kept finding one common denominator: the beans used in the recipes were canned.

Well, I'm going to get a little fancy-pants on my franks and beans recipe and go gourmet. I don't really think gourmet is the first adjective that comes to mind when people think of franks and beans. But, everyone likes to dress up once in a while! And, I mean, this is a challenge. I must bring my A-game…or B-game, since we’re talkin’ beans.

Okay, let's not get too ahead of ourselves here...the beans aren't going to look any fancier (picture a bean tower made with a rosti ring, served with a caviar garnish) No. No, we aren't going in that direction, but their prep will be a little fancier, as will their ingredients.

Instead of using canned baked beans, we are going to soak the beans overnight, and they will cook all day in their sauce. And those franks, or as my sister used to say, "daw daws" are going to join the beans a little later and slow-cook along with them, adding an additional punch of flavor. We could almost call this recipe Franks & Beans Confit...almost.

A traditional franks and beans recipe is all about convenience, and maybe that's why most recipes list canned beans as the way to go. But baking your own baked beans can be so satisfying! The oven does most of the work and you also get to control what flavors you put in the beans. You can go as simple or as gourmet as you want. It's actually kind of fun!

My mom always served her baked beans with coleslaw, and that’s what I recommend you do with this recipe, as well.

It never fails that we have too much beans and coleslaw…
What do I do with the leftovers? I throw them in a sandwich, like my mom always did for our lunch. Think it's weird? JUST TRY IT!

Pasta Dough

2012-06-18T18:27:00.000-04:00

A few seconds ago I was in my kitchen, whipping up a batch of pasta dough for tonight's meal, and thought, "OH! How dare I not share this with you!" So, I started taking pictures immediately. Lucky youuuu!

I found this recipe on Epicurious.com, originally printed in Gourmet's April 2008 issue. I've made a few changes to reduce waste (I include the egg whites) and removed a lot of the water (since I incorporate the entire egg), as well as added a little healthy glimmer in there for your hearts (whole wheat flour). I know, that is awfully kind of me.

My recipe is doubled from the original, which makes about one pound of pasta. You can roll the dough out by hand or use a pasta machine. Make spaghetti, linguine, lasagna, pappardelle, ravioli, you name it! Just remember, fresh pasta cooks in a matter of minutes! Oh, and salt your water, per favore :)

Taco Seasoning

2012-06-05T06:00:00.000-04:00

Anyone celebrating Taco Tuesday this evening? If so, here's a quick post for a great taco seasoning recipe for those who are freaked out by what's in the little seasoning package at the grocery store (scarrry, I know).

Make it as mild or as spicy as you like! I prefer runny-nose inducing spice :)

Curried Haddock & Shrimp Over Coconut Cauliflower “Rice”

2012-05-31T17:02:00.003-04:00

Ready for a new fact? Here it goes...I don't really like rice. WHOA! A self-proclaimed foodie who doesn't like rice? I know, it's weird but it is real, my friends.

Who just walked out after reading that?

I'm sorry to all of those who I have just majorly let down, but listen, I cannot help it. I would rather eat quinoa or couscous or noodles or potato. Okay, you probably got my point after I said "I don't really like rice," but I always feel like it's just there to fill up the rest of the plate. Of course there are exceptions (as there are to any rules); I like it as part of a recipe- chilaquile or stuffed peppers, for example. And, I DO like risotto. I actually love risotto but I just don't really care for a side of plain rice. So, I think I am done trying to explain my rice issue.

My lovely best friend, Kerri :)

Back to the real discussion at hand: this recipe. The Rice Gods have answered my call, sort of. Actually, my best friend, Kerri, has answered my call, by sharing this blog post with me.

Behold: CAULIFLOWER RICE! I don't know who thought of this concept but it's probably one of the coolest ideas ever.

What? That’s not even close to the same thing, you say? Just you wait. And, as quoted straight from Peter's mouth, "This is better than the real thing."

As I worked on this curried seafood recipe, I decided my version of the cauliflower rice would include coconut infused oil, because coconut goes.so.well.with.curry!

Still not sold on the fact cauliflower rice is a great substitute (I say better) for actual rice? Look at the pictures, and better yet, try this recipe! Obviously I am still in awe over this concept.

This curried seafood and "rice" dish happened in two attempts (sometimes it takes me months), so that already makes me like it. But seriously, it's my favorite thing happening in this kitchen right now! I kinda wish I could just have you all over for dinner.

Cheers to the person who thought of cauliflower rice! And cheers to the first person who cracked open a coconut and tasted it (they were ~~totally rad~~ brave)!

Green Coconut Curry Sauce

2012-05-20T15:34:00.001-04:00

I was working on developing this curried seafood recipe the other day, and everything was original except for the sauce. I was using a jar of green curry sauce from the grocery store and it was kinda making the awesome flavors cry a little when I poured it on top as the finishing touch. So, of course, what do I do? I set out, right in the middle of one recipe, to make another: my own version of green curry sauce.

I think I like this one better just because it's so pretty in the saucepan. Is that sad? Well, of course, it tastes splendid too.

Spring Minestrone Soup

2012-05-09T12:40:00.000-04:00

May is a confusing time for us Mainers. The days fill up with leftover April showers, the smell of fresh-cut grass is in the air, birds begin chattering/bragging up a storm about the beefy worms they are finding, and us Mainers enter the period of spring confusion. We're ready for summer because the last official day of winter has passed. We even try to wear our shorts and bathing suits on 55 degree days, just to convince ourselves that it is, in fact, getting warmer and that summer is right around the corner.
"Maybe if I wear some flip-flops today, or crack the windows, I won't notice it's raining and feels like, well...55 degrees." I have this train of thought daily in the spring, and usually I just get chilled and cranky, and then accept (for at least the rest of the day, and usually start over again the next) that it is still too cold to be summer. But that does mean one neat thing: I can still sneak a comforting, winterish dish into the dinner menu without feeling like it is out of place.

I am an avid follower of the food blog SimplyRecipes. I was searching for spring dishes one rainy afternoon when I came across SR's Spring Minestrone Soup. I thought, "How cool! It's the best of both worlds: springy but still a nice, warm soup." SR's recipes have never failed me, so I set out to make this soup that evening and it was just perfect! I love that it has more unusual vegetables in it than your classic minestrone- artichoke hearts, chickpeas, asparagus...and the best part is, you swirl pesto into it at the end!!!
YES PLEASE, CAN I GET A "SWIRLY PESTO?" I have no idea what that is, But.It.Is EXCITING!

Classic Basil Pesto

2012-05-03T16:32:00.001-04:00

I have an announcement. I have decided that since it is so easy to whip up a fresh batch of pesto, there's really no need to buy pre-made anymore.

I know, I knowwww, it's just that much more convenient to open a tub and spoon some into whatever dish is saying, "GIMME PESTO!" But! But, the taste of fresh pesto cannot be beat. Therefore, I argue that the extra 12 minutes and 17 seconds (I timed it) it takes for me to chop up some lovelies, throw them into the food processor and have the splendid machine do the work, makes your efforts worth it.

That is all.

Homemade "Canned" Diced Tomatoes

2012-05-01T12:47:00.001-04:00

Recently, I've been playing with a lot of recipes that call for canned diced tomatoes. But, the highly acidic fruit, sitting in the can, freaks me out a little. Plus, I always find myself staring at articles about BPA and squinting. (For some reason, it makes me squint. This can be substituted for cringing.) And since Canada declared it a toxic substance in 2010 and banned it from baby bottles, as did the EU, I just don't really enjoy playing with the stuff. Therefore, I decided to make my own canned diced tomatoes.

The "thing" about canned tomatoes is that they are so convenient. You just open the can and dump them into whatever it is that needs them. So, this recipe I created is extremely simple. There's no added spice, little chopping, and little cooking time. Plus, it can be done in the same pan you will be using for a lot of the recipes that call for canned tomatoes (ONE LESS PAN TO CLEAN, YEEHAW!)

I don't know how this recipe compares to a regular canned diced tomato recipe but it has worked so far, and tastes the same, I think, and I want to share it.

Fannie's Oatmeal Chocolate Chip Cookies

2012-04-23T13:08:00.001-04:00

I have been going back and forth for about a week trying to figure out what to post next. I have a spring soup that I really want to share but then I love me some fish tacos, and have gotten a recipe I use often, to the perfect place. I don't think it needs any more tweaks and should be ready for you guys. BUT....buuuuut, then there are these cookies. Oh, for the love of Pete, these cookies.

I had a mini epiphany when I realized I hadn't posted anything about baked goods yet... specifically sweet ones, muahaha. Now, I am not going to lie, I enjoy cooking much more than baking because it's less science and more "a lil bit o' this, a lil bit o' that." There's plenty of room to play. However, I really enjoy eating baked goods, specifically sweet ones :)

Do you know Fannie Farmer? OH, YOU DON'T??? You really need to meet her. It's really all about first impressions so we'll introduce you to Fannie via her oatmeal, chocolate chip cookies. YEAH, I said it, EVERYONE'S FAVORITE- Chocolate Chip Cookies!!!!! What? Those aren't your favorite? Um... awkward moment. You should probably think about that long and hard.

Whenever there is an opportunity to sample an oatmeal chocolate chip cookie, I take it. I really don't know how many versions of the cookie I have sampled but it may or may not be...a lot. They are all pretty great, but I have never tasted one that made me say, "Uhhh, this is the best oatmeal chocolate chip cookie I have ever had. I never want another version..." well, until I tasted Fannie's.

At a yard sale a few years ago, I saw a bunch of cookbooks hanging out to the side of all the odds and ends. Fannie was one of them. The cover was ripped, it was dusty, some pages were yellow, it smelled like a cellar, it was $3...so I bought it. My mom has another Fannie Farmer cookbook and it always has the greatest recipes, so I hoped this one would offer me the same kind of awesome.

I slowly started cooking my way through the pages (not ALL 527 pages yet, but I am determined) and everything was just as I had hoped- reliable, comforting, easy, and delicious. Then I got to the cookie recipe, and after making one batch, her little red ribbon bookmark that came attached to the book found a permanent home on page 435.

I will probably be sharing quite a few of Fannie's recipes with you along the way, because she is just the greatest.

With a chocolate chip cookie, cooking time is probably the most important element. I don't care what goes into the cookie, if you overcook it and it loses that chewy goodness, game over. That's why I am going to be very specific with you guys on the size of dough dollops I put on the cookie sheet and how long they cook.

Spicy Smoked Mac & Cheese

2012-04-16T15:28:00.000-04:00

This evening I decided it was time to get a little funky in the kitchen. Peter has been requesting mac & cheese for the past month, and although I enjoy classics, I just couldn’t do the normal mac & cheese tonight... I JUST COULDN'T! I needed to be weird with it. Not too weird, like using ice cream to make the béchamel base or anything like that, but weird enough that I became scared when mixing the ingredients together and then did that happy food dance when I tasted the results. (You know that happy food dance? It's usually done by females. Sometimes you see it done in restaurants upon first bite, sometimes at your dinner table, or like me, in the kitchen with a wooden spoon in one hand. It's like a happy squirm... alas, I digress.)

Some of you will probably read the ingredients for tonight's mac & cheese and think, "What is so weird or scary about that??", but I was just having one of those timid nights, I guess.

Behold, my smoky and spicy goat and gouda mac & cheese with spinach (that’s quite a mouthful, and how appropriate! This dish is quite a mouthful, indeed!)

I warn you- these flavor combos are kind of addicting. You may find yourself wanting a bowl of this spicy, creamy, goodness at weird hours. My recommendation? Just do it, shhhhhh... tiptoeing optional.

Steamed Artichokes with Lemon-Caper Aioli

2012-04-08T15:49:00.001-04:00

Phew! After that pizza post, I think it's time to sit back and let the oven do the cooking for us... just for a bit.

Those delicious Rosemary Roasted Beets got me thinking about how awesome side dishes can be so, I decided this would be a great time to chat a little about one of my FAVORITE sides- Steamed Artichokes!

Artichokes can be cooked and eaten many different ways, but sometimes the simplest things are the best things. So, why not start with the simplest artichoke preparation, and a dipping sauce to bring out their unique and delicious flavor?

Well, if it's your first time getting to know Artichoke, you may not be smiling when you look at her (yes, I've decided it's a she). Artichokes are intimidating-looking and have multiple layers, and when you think you've conquered the layers... there's a completely different thing goin' on inside! Wowzas!

Don't fret! I am here to help. There's nothing fancy about this method. It's pretty straightforward but very satisfying and, might I add, entertaining to eat! You can serve the artichokes as a side or even as an appetizer. I've dressed this recipe up with a lemony aioli, but you can serve artichokes with all types of flavors, like a vinaigrette, melted butter, or even plain.

Now, grab a knife, scissors and a steamer! Onward!!

Beet Pizza with Arugula and Goat Cheese

2012-04-03T00:08:00.000-04:00

Have you ever had this happen? You're at the store, you have a grocery list and then you pass something, say, in the produce section, and you're like, "Oooo, those look good. I'll just buy them because I'll use them sometime this week." And then you realize mid-week that they are still sitting in your crisper drawer and you already bought dinner for the next two nights. Well, it's okay if you say, "No, this has not happened to me. You're weird." But it did happen to me last week with beets, and I want to share the tale because a delicious new pizza came out of it. So don't call me weird just yet... unless you hate the pizza.

I was in Whole Foods and I walked by the beets and all of a sudden I wanted beets so I bought them, thinking, "Oooo, those look good. I'll just buy them because I'll use them sometime this week." Come Wednesday, I discovered the beets in the crisper but had my heart set on pizza that night. So, duhhh, I made a beet pizza.

Yes, I was pretty skeptical because I was literally throwing things I thought would be good in a beet salad onto a pizza crust and then cooking it, but I had a hunch that everything would be ok...

IT WAS DELISH!!! So delish in fact that I kinda wanted to add it to my blog mid-dinner, but I held off.

I cried myself to sleep with happiness that night! ...Okay, that last part is not really true, but I did lie in bed thinking about the leftover slice sitting in the fridge, wondering if I should just eat it right then and there. I held off and was rewarded with a great lunch the next day, so I guess everything worked out!

This isn’t the fastest pizza recipe in the world, but I think it is worth every minute.

Rosemary Roasted Beets

2012-04-01T11:57:00.000-04:00

These beets burst with rosemary and always come out perfectly cooked. They are simple to prepare but will dress up any side dish, even the fanciest. They also make this pizza one that may find itself reappearing on your regular menu.