A nice (rice) way to handle leftovers

fried rice

Fried rice is an easy way to use leftovers and a fun addition to the dinner repertoire. (Photo by Laura Groch)

Lots of folks made ham for Easter, others did a nice brisket for Passover. (We did a pork roast, make what you will of that, Facebook)

So: leftovers. (By now I hope yours are neatly packaged in your freezer, awaiting the call for meals like this.)

This Fried Rice recipe isn’t anything new or fancy, but it’s a fun change of pace and a Continue reading

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Thanksgiving recipes bring back memories

Pie crust

Pumped-up piecrust awaits its custardy filling. No spills with a raised-edge crust. Photo by Laura Groch

Well, we’re coming close to crunch time for Thanksgiving cooks. You’ve probably already got your recipes in hand, but just in case you still need some ideas, here are some of my favorites:

First up, a sweet potato-and-apple dish that I actually enjoy: Find it here. Next, my Italian grandmother’s stuffing recipe, which you’ll find here. How to make hearty turkey soup from the leftovers here. Some hints for your pumpkin pie crust here.

And, in case you’d like to be reassured that even seasoned cooks can make kitchen Continue reading

Don’t fear the artichoke. Here’s how to steam and conquer it

artichokes

Don’t fear the fierce-looking artichoke. Instead, learn to conquer and eat it. Here’s how. (Photo by Laura Groch)

It pains me to see food misused. I once nearly keeled over while watching a cooking-show host take some very fine lobsters, remove all the meat from the shells, then puree it, mix it with other stuff and pour it into a baking dish. Oh! what a terrible way to treat beautiful, succulent lobster meat!

Similarly, I was shocked to see on another show a vendor at an open-air market slicing all the leaves off an artichoke to reach the tender (and yes, delicious) heart. Oh! what a waste of tasty leaves!

But I can understand it — somewhat. You may be familiar with jarred artichoke hearts, Continue reading

Too much arugula? Polenta to the rescue

Polenta With Arugula

Polenta With Arugula (topped with mushrooms I also had on hand) was a delicious solution to the problem of overabundance. (Photo by Laura Groch)

Can a Californian have too much arugula?

Well — maybe.

I’m a fan of this peppery little salad green, and one day at the supermarket I was seduced by the sight of a large plastic container of arugula  — one pound — on sale — for $1.69.

I could not resist.

So I brought it home. And I started adding handfuls to my salads.

Continue reading

Valentine’s Day cookies spread the love, too

Toffee Bars, Almond Roca Bars

Almond Roca Bars or Toffee Bars are a sweet way to show the love. Photo by Laura Groch

December was a bit of an unsettled month for us. A death in the family meant our Christmas celebrations were low-key.

Homebaked cookies are my usual contribution to holiday cheer. But I didn’t bake for myself, or friends, or family. Missed the annual cookie exchange, too.

But we did have some very nice homemade cookies at the funeral reception, Continue reading

Pumpkin mac and cheese needs some pumping up

Pumpkin Macaroni And Cheese

Pumpkin Macaroni And Cheese is colorful, but needs a bit more punch than fontina cheese can offer. A few frozen peas add a bit of color contrast. Photo by Laura Groch

It’s pumpkin’s season to shine, and why not? Full of nutrients, fiber and beta-carotene, it’s always a winner in the kitchen.

But sometimes it needs a little help.

I clipped a recipe recently for a Butternut Squash Macaroni And Cheese from Dr. Oz’s Continue reading

Berry simple, summery dessert (and gluten-free)

Sugar-and-liqueur-soaked fruit is an easy topper to cake or companion to ice cream. Photo by Laura Groch

Sugar-and-liqueur-soaked fruit is an easy topper to cake or companion to ice cream. Photo by Laura Groch

I recently brought this cool and easy fruit dessert to a warm-weather dinner party, where, I was happy to see, it was polished off, except for the “polite” spoonful left in the serving dish.

With berries and stone fruits in season now, this is a versatile option, especially if some of the guests, as in our group, must avoid gluten.

The dish started as a trifle — layers of liqueur-soaked pound cake, pudding, fruit — but I Continue reading