Showing posts from February, 2015

Spiced Preserved Lemons

The Recipe: How to make preserved lemons, a cornerstone ingredient in Moroccan cuisine and an easy way to jazz up everything from salad dressings to stews. The salty-sour essence of preserved lemons, it's truly special. You could call preserved lemons "pickled lemons" because they're preserved in a simple brine of salt and spices. They're so-so simple to make and there's a good chance you already have all the ingredients on hand.My next recipe will show you how to use Spiced Preserved Lemons in a "concept recipe" stew that we've made every couple of weeks since last fall, swapping out different proteins and vegetables. The single constant? Preserved lemons. Here's that recipe, Spiced Chicken with Roasted Cauliflower Tagine but I've also made it with beef and butternut squash . Good cooks keep odds and ends around, more "ingredient" than "dinner" but somehow, once they're around, just convert something so-so to som…

Make Tonight a Pancake Night

So in the Christian calendar, today is Shrove Tuesday. For as long as I can remember, that means tonight is Pancake Night and that tomorrow, on Ash Wednesday, ash crosses will brushed onto our foreheads and we'll follow the old Finnish tradition to plant Lenten Grass, such a sweet way to mark the season of Lent with children. But pancakes? Pancakes deserve a their own night and more than just once a year! Families do Taco Tuesday and Pizza Friday and Sunday Dinner but I just might appoint myself the official ambassador for a year-round Pancake Night. QUICK LINKS(click the
for more information about each recipe,
or the Recipe Title
to go straight to the recipe page) ~ FAVORITE PANCAKE RECIPES ~
My Mom's Pancake Recipe
Lifetime Pancakes
Cottage Cheese Pancakes
Cornmeal Pancakes with Blueberries

Carrot Buttermilk Pancakes
Spinach Pancakes




Raspberry & Red Wine Granita

The Recipe: An icy-cold raspberry slushee for grown-ups. Just three ingredients and because it's a granita, you don't need an ice cream maker, just a freezer and a fork! “What?! You don’t have an ice cream maker?” asked my mom’s friend in surprise more than ten years ago. Phyllis knew I was a foodie, her food sensibility had long inspired me. (Naturally, there’s a story, see Cold & Creamy Cantaloupe Soup.) Trusting her judgment, I set off to find one and the same ice cream maker has been a workhorse ever since.But last summer, the bowl lost its freeze mojo, something I learned, naturally, right in the midst of making what was supposed to be Raspberry & Red Wine Sorbet.So instead, I turned the mixture into a “granita” – that’s an icy form of sorbet from Italy. You don't need an ice cream maker to make granita, just a freezer and a fork!The result was so icy and refreshing, I’ve made it three times and never once pulled out the ice cream maker to make sorbet.And once?…