Monday, February 23, 2015

Easy Spaghetti and Meatballs


Last month I went to Lake Tahoe to visit a friend of mine who is lucky enough to call that area home. After a fun day of skiing and snowboarding we decided we wanted to cook dinner, but didn't want to make anything too labor intensive and we were starving.  She suggested making spaghetti and meatballs I was convinced this would be the perfect comfort food. We did a quick search for an easy meatball recipe and came across a very thorough meatball tutorial on The Kitchn. The recipe looked simple and the cooking technique was the easiest I've ever used. I have to admit that I never knew you could put an uncooked meatball straight into your pasta sauce and cook it that way. It is by far the easiest method I have ever used (no mess from frying, no heating up the oven). If you've never made meatballs before click on the link to the recipe and learn all there is to learn about meatballs and the many ways of preparing them.

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Thursday, February 5, 2015

Spitzbuben (Swiss Butter Cookies with Jam)


Spitzbuben are a typical Swiss cookie which is usually baked around Christmas time. The consist of a buttery cookie base and are filled with jam. My favorite jam for this cookie is raspberry jam, but feel free to use apricot, quince, blackberry, or any flavor you love. These cookies are an easy hit and look beautiful too. You can serve them with or without a sprinkle of powdered sugar. My dad always prefers his plain, but the powdered sugar makes it look more festive. To me this cookie is not particularly just a Christmas cookie since it doesn't have an ingredients which shout "Christmas!" (no nutmeg, no cloves, no cinnamon...). But a traditional Swiss family will make sure to stock their cookie tins with these come December. Clearly I am behind schedule, but trust me, you will love these regardless.


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Thursday, January 22, 2015

Alice Waters' Spicy Cauliflower Soup


This recipe comes from "The Art of Simple Food" which is a staple cookbook in my family. The soup itself is very filling and has a great punch to it. If you're not crazy about spicy food you will definitely need to tone this recipe down. Even with a dollop of plain yogurt the soup is spicy, hence the name.  This soup keep well so plan on having leftovers. If you do have leftovers, store the soup on its own and only top with the yogurt, lime and cilantro when ready to serve again.


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Thursday, January 8, 2015

Roasted Delicata Squash


I had never cooked with delicata squash before this recipe and was a little bit skeptical during the whole process. Being unfamiliar with the squash, I though there wasn't enough flesh to merit roasting. I also worried the the skin would end up being too tough. Luckily I was proven wrong and this easy side dish was absolutely delicious.


The biggest benefit of delicata squash is how easy it is to prepare. It's a small squash and you don't need to peel it. The peel soften while roasting and is best left on the squash since you may end up with very little left to roast if you do peel them. I found these squash at our farmers market and have also seen them at a co-op. I have never seen them in our regular grocery stores so they may not be the easiest item to find. If you ever find them buy a few and try them out.


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Wednesday, December 24, 2014

Rombauer Jam Cake


I was searching for a jam cake recipe after I realized that I had a huge jam collection sitting in the pantry. I felt like baking and knew I wanted to use up some jam. I started looking for jam cake recipes and found many variations of this cake. This is one of the older recipes for the cake, which means the ingredients are less complicated and the recipe is likely to be closer to the original cake. The cake itself comes out moist and the spiciness of the cloves and nutmeg comes through wonderfully. The cake will continue to be remain moist for a few days if left covered at room temperature.


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