the-cooks-we-are.blogspot.com
the cooks we are: August 2011
http://the-cooks-we-are.blogspot.com/2011_08_01_archive.html
Pasta Salad with Arugula, Tuna, and Corn. I have never been able to recreate that sandwich. There's just not the right bread here, not to mention the tuna or even the tomatoes. I think about it from time to time, though, and try to conjure up something similarly simple and delicious in its honor. This pasta salad is one such attempt. Pasta Salad with Tuna, Arugula, and Corn. Handful of green olives or about 2 tablespoons capers. 1 ear of corn. 1 can olive-oil packed tuna, partially drained. Pasta Salad w...
the-cooks-we-are.blogspot.com
the cooks we are: Ridiculous Double Chocolate Tart
http://the-cooks-we-are.blogspot.com/2010/02/ridiculous-double-chocolate-tart.html
Ridiculous Double Chocolate Tart. Given the choice between sweet and savory, I prefer not to choose. But, if I absolutely must, I suppose I've always been a savory girl at heart. The chocolate tart I made this week, though, might just have forced me over to the dark side. I copied the filling from a recipe from Smitten Kitchen, one of my fave food blogs. Check it out here:. I promise you will not be disappointed with any of Deb's recipes! Ridiculous Double Chocolate Tart. Adapted from Smitten Kitchen.
the-cooks-we-are.blogspot.com
the cooks we are: Aunt Buck's Mandelbrodt
http://the-cooks-we-are.blogspot.com/2010/08/aunt-bucks-mandelbrodt.html
Mandelbrodt doesn't quite fit into the category of cuisine that my dad refers to, lovingly, as Jewish soul food. It stands apart from traditional eastern European Jewish dishes like potato latkes, creamed herring, chopped liver, and tzimmes. Be warned- this recipe makes a lot of cookies- probably 4 dozen, depending on the size 'logs' you make. the good news is that they keep well in a covered container and will earn you sugary kisses when you pawn them off on friends. 3/4 cup vegetable or canola oil.
the-cooks-we-are.blogspot.com
the cooks we are: Cheer Up Chipotle Chicken Soup
http://the-cooks-we-are.blogspot.com/2011/04/cheer-up-chipotle-chicken-soup.html
Cheer Up Chipotle Chicken Soup. Well, that was a long, unintentional blog hiatus! These past few months have been busy for some reason, and though I've been cooking as usual, I haven't concocted much lately from that experimental, playful place that usually leads me to post here. Hopefully these spirit-lifting sunny spring days and overflowing veggie bounty from my CSA basket will reverse the trend. And maybe chickpeas or black beans instead of chicken. 8 cups chicken broth, preferably homemade. Serve ga...
the-cooks-we-are.blogspot.com
the cooks we are: Pasta Salad with Arugula, Tuna, and Corn
http://the-cooks-we-are.blogspot.com/2011/08/pasta-salad-with-arugula-tuna-and-corn.html
Pasta Salad with Arugula, Tuna, and Corn. I have never been able to recreate that sandwich. There's just not the right bread here, not to mention the tuna or even the tomatoes. I think about it from time to time, though, and try to conjure up something similarly simple and delicious in its honor. This pasta salad is one such attempt. Pasta Salad with Tuna, Arugula, and Corn. Handful of green olives or about 2 tablespoons capers. 1 ear of corn. 1 can olive-oil packed tuna, partially drained. Pasta Salad w...
the-cooks-we-are.blogspot.com
the cooks we are: A Bean Breakthrough
http://the-cooks-we-are.blogspot.com/2011/05/bean-breakthrough.html
The Bean: not exactly a food that gets a lot of people excited. Luckily, I've eaten some really amazing beans in my lifetime and am convinced that humble though they may be, when cooked well they can be nothing short of a revelation. Ignoring all the rules works! I've tried his method twice now with great results- a beany breakthrough at last! If you're interested in giving this method a whirl, here's a long discussion about it: http:/ forums.egullet.org/index.php? Preheat oven to 250 degrees. The first ...
the-cooks-we-are.blogspot.com
the cooks we are: January 2011
http://the-cooks-we-are.blogspot.com/2011_01_01_archive.html
Something Old and Something New. There's no denying it: new is sexy. And the same old thing? Missy is one of those cooks. She's a natural, and is constantly inventing tasty new things, but she's also, thankfully, devoted to her old standbys. Viennese almond crescent cookies sound good? You haven't lived until you've tasted hers. The Indonesian Rice Salad from one of the original Moosewood cookbooks? 1 1/2 cups all-purpose flour. 2 teaspoons baking powder. 2 tablespoons sugar or honey. Saute chopped onion...
the-cooks-we-are.blogspot.com
the cooks we are: How to Eat Your Greens. All of them.
http://the-cooks-we-are.blogspot.com/2012/01/how-to-eat-your-greens-all-of-them.html
How to Eat Your Greens. All of them. I have this theory that at some point in every successful gardening season, supply far exceeds demand. I only have a few successful veggie-growing seasons under my belt, so it's a half-baked theory, but so far it's held true. When you're eating chard with every meal and baking with zucchini, you realize pretty quickly that one can have too much of a good thing. (First world problems, I know! A robust row of tender leaf lettuces that will soon be past their prime?
the-cooks-we-are.blogspot.com
the cooks we are: Soupy Sunday
http://the-cooks-we-are.blogspot.com/2010/11/soupy-sunday.html
Dreaming of making a whole menu for friends some Sunday this fall. The cool breezes, however, did not blow in a windfall for the ole bank account and instead I settled on a far more humble, but no less delicious menu. For my soup party I decided to try out a very unique sounding lentil soup from one of my favorite food blogs, 101 cookbooks. Coconut Red Lentil Soup. From the Esalen Cookbook via 101 cookbooks. 1 cup yellow split peas. 1 cup red split lentils. 1 medium carrot, diced. 1/3 cup golden raisins.
