Thursday, February 4, 2016

miso black sesame caramel corn

miso black sesame caramel popcorn

This began pretty harmlessly; my husband told me recently that whatever magic they roll buffalo wings in (basically: a lot of butter and Frank’s hot sauce) was unquestionably one of his favorite flavors on earth. (I put the jar of Nutella in the cabinet on notice.) A few days later, I spotted an ode to buffalo wings in the format of caramel popcorn and sent him the link, joking that I’d probably regret it. I shouldn’t have joked. It quickly became clear that to know that this popcorn existed and to not make was an act of cruelty; why so mean, Deb? Is writing a cookbook, running a website, occasionally cooking dinner and mashing up sweet potatoes for the little sweet potato really a higher kitchen calling than buffalo wing popcorn? And so I made it, but it looked rather sad and lonely in the bowl by itself so then I made some blue cheese dressing on the side with celery to dip into it and, lo, it was wonderful and the story should end here.

the buffalo wing popcorn that started this mess

But you don’t need me to tell you how to make Buffalo Wing Popcorn, Bon Appetit can do that for me. Instead I’ll tell you what happened next which was that the miso I’d picked up for a different recipe started calling to me and I remembered all of the miso caramel sauces that cropped on menus and recipe pages a couple years ago and had to find out what it would do to caramel corn.

popcorn

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Monday, February 1, 2016

taco torte

the taco torte

I have forever seen recipes on TV and around the web for something called Mexican Lasagna, a giant layered casserole that contains pretty much everything we love and cannot get enough of — tortillas, beans, salsa, cheese and then some — but couldn’t bring myself to make one because I make bad decisions based on trivial things, such as the name, which made me cringe (must we blame the people of Naples or Mexico for the unholy ways we Frankenstein their cuisine?) and the fact that I hadn’t exactly run out of excuses to eat tortillas, beans, salsa and cheese yet and thus didn’t need to enlist another one. Don’t worry, Deb is going to see the error of her ways in the next paragraph.

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Thursday, January 28, 2016

banana puddings with vanilla bean wafers

banana pudding with vanilla bean wafers

A year ago, I made what I called Bananas Foster Puddings — individual puddings in which the bananas had been lightly caramelized in butter, brown sugar and rum before being layered with vanilla custard and kind of mediocre homemade vanilla wafers before being topped with a tuft of broiled meringue. The evening I made them, I managed to spill a pint glass of water (full, I mean, of course) right next to my laptop, which led to all sorts of drama including the loss of the photos and recipe, in case you’re wondering why nobody’s going to be mistaking me for a lifestyle guru anytime soon.

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Tuesday, January 26, 2016

spaghetti pie with pecorino and black pepper

spaghetti pie with pecorino and black pepper

If you didn’t have a nonna to do so when you were a wee lucky thing, it’s more than likely that Marcella Hazan was the person who introduced you to the concept of a spaghetti frittata, a cozy mess of leftover spaghetti, scrambled egg, some butter, parsley and a fistful of parmesan, cooked in a skillet and cut into wedges. It’s unfancy food at its best, as should be no surprise from the woman who was very distressed by complicated chefs’ recipes, wondering “Why not make it simple?”

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Friday, January 22, 2016

leek, ham and cheese egg bake

leek, ham and cheese egg bake

A friend from high school texted me a couple weeks ago to say that he’d made the Spinach and Cheese Strata for Christmas morning brunch and it was a big hit. Ever the smartass, I asked him where he’d found a whole room of people willing to eat bread and he said that this was Pittsburgh, where every salad has french fries on it and I said it sounded like a heavenly place and then he pointed me to this to prove his point.

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Tuesday, January 19, 2016

cabbage and sausage casserole

cabbage and sausage casserole

Let me get the obvious out of the way: you are not going to win friends, neighbors with whom you share airspace or small children over with cabbage casserole. It’s beige and gray with traces of drab green. It’s cooked forever, or until whatever vim and vigor may have initially been in the leaves has departed. At best, it’s akin to unstuffed cabbage, which means that it will be comfort food to some but torture to others.

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Thursday, January 14, 2016

blood orange, almond and ricotta cake

blood orange almond and ricotta cake

Here’s a thing I’ve been doing since the year began that’s made me very happy in the kitchen and it’s so simple, I completely expect you to roll your eyes at how un-revolutionary it is, but it goes like this: Find a recipe that sounds good to you and make it immediately. Don’t put it in the queue; don’t save it on that to-cook-one-day list, just dive in and dig in. So far, it’s been nothing but great; there was a giant egg bake, ugly cookies, green dinner pancakes, a giant cabbage casserole (recipe added!) we heaped on coarse mustard-slathered bread and a towering spaghetti frittata. And while all of these things have been delicious, what’s been the most fun about them is getting back to a kind of impulsivity that’s gotten pushed to the wayside in this hyper-scheduled so-called adult life. It’s also led to conversations I want more of in 2016, such as “well, if you’re around anyway, why don’t you stay for dinner and I’ll guinea pig a new recipe on you?”

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