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This is one of those hybrid recipes that had me wondering, why have I never seen this before?

I am a huge fan of both zucchini bread and corn bread. I can eat both in embarrassing quantities. And both are pretty foolproof. The zucchini acts as extra protection from dreaded dry cornbread syndrome, and it keeps well in the fridge for a few days (best toasted with butter). You can tell how anxious I was to start eating this while it was still warm from the oven given that this is the closest I got to a good picture. Oof.

If you’re hitting the end of the summer with a surplus of zucchini (for those of you lucky enough to have space for a garden), or if, like me, you are a sucker for a quick bread, try this one.

The weather has been shockingly pleasant this past week in New York, and it’s feeling like fall is around the corner. It’s just starting to cool down enough at night to warrant a sweater, and the humidity has backed off considerably. So of course, I’m dreaming of fall ingredients. I bet this bread would be delicious with another savory vegetable, like yams, or you could add some spices and a bit more sugar and take it to the sweet side with apples or pears (and pecans!). I have to admit, although I complain virtually without pause about the New York weather, I do appreciate living somewhere that has real seasons. The transitions from one to the next form natural chapters out of life, and I have a feeling it’s going to be an exciting fall.

The recipe can be found on epicurious. I reduced the amount of sugar by about a 1/4 c. but made no other modifications.

And keep an eye out for more Skillshare classes coming up too!

 

College was a very out of character time for me, food-wise. Freshman 15 anyone? The dining hall is not designed for restraint — when you’ve got a limited number of meals, you’re trying to maximize fullness so you don’t have to spend money on food later. There are two things that I specifically remember becoming obsessed with in college, which I had never touched before. Sugary cereal, specifically Lucky Charms (I had a Jerry Seinfeld moment) and cottage cheese with canned peaches in syrup. Whoa.

What amazes me is how much those peaches in syrup taste like peaches that have been baked into things. Somehow they seemed so artificial at the time, like they weren’t really peaches at all but some approximation of peaches, like watermelon-flavored candy (have you ever had a watermelon that tastes like that?). But, yes, they are real peaches. And when you cook peaches, they get silky soft and so, so flavorful. Kind of like the actually good version of those canned peaches.

I also love almond cakes so this recipe was too good to pass up. Word to the wise, though: add a generous pinch of salt. It’s missing from the ingredients list, and it’s necessary! The great thing about this is that I was able to use some over-ripe peaches that probably wouldn’t have been that awesome to eat on their own, and I think it would work with almost any other fruit. I’m thinking pears in the winter, sour cherries, even, call me crazy, grapefruit? OK that last one I can’t make any promises.

Food 52’s Simple Summer Peach Cake

I was nervous and excited to teach my class last week at Ger-Nis in Brooklyn, hosted by Kitchensurfing. I felt both under-prepared and over-prepared at the same time, and was just praying my timing turned out OK (as in, we weren’t sitting down to eat at 11pm). But my worry was, as usual, unjustified, because the most fantastic group of people showed up ready to have fun. It didn’t hurt that Mark was making delicious drinks!

Melissa, my lovely assistant, took some photos throughout the night. We made some vinaigrettes, some mostly no-cook salads (watermelon, feta and mint salad; corn & jalapeño salsa with cilantro-lime vinaigrette; tofu, avocado and tomato salad with citrus-soy dressing; and a quinoa salad with roasted cauliflower and cumin-paprika dressing), talked about cooking and vegetarian food and whatnot, and at the end we all sat down to eat. What a fun evening! I really hope I’m able to teach another class soon. I’m already devising the topic: vegetarian via Italy — frittatas, pastas, and bitter drinks!

Anyhoo, enjoy the pics after the jump, and follow me on Skillshare for next time!

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I am pretty sure I’ve been cooking non-stop for the last month since leaving my job. It has been incredibly fun — making lunch for the Sir Kensington’s office, official and unofficial catering, creating recipes for Turtle Bay CSA, hosting a potluck, and lots of home cooking. For each of the recipes I post on the site, I probably make ten things I don’t post. At least. In the past few weeks I’ve made, in no particular order: sour cherry jam, mushroom blue cheese quiche, hummus, baba ganoush, pasta with basil and corn, plum cobbler, and countless other things that either I can’t remember or aren’t worth mentioning, but that I prepared and ate nonetheless.

What I’m trying to say is, I’m tired.

I was making the aforementioned cobbler last night and my oven was smoking a bit. What did I discover upon cleaning the oven today? This little piece of broccoli that escaped my sheet pan a week ago…essentially transformed into charcoal, through and through. I like this little piece of broccoli. It has a sort of odd beauty, and apparently my cat likes it too.

Tomorrow I’m cooking a full, real shift, at a commercial kitchen, starting at 7:30 am (!). I have my knife kit and my embarrassing clogs and silly hat all set to go. But tonight I’m going to relax, watch some Olympics, and enjoy the leftovers.