Monthly Archives: November 2010

What to do with your left over carcass.

Disclaimer: this post is not for the squeamish. Or the vegetarians. And if you’ve come across this title expecting something sinister, you’ve come to the right place. Nothing is more dark and creepy than leftover Thanksgiving turkey carcass. Dun Dun DUUUUN!

I hope everyone had a splendid holiday weekend full of friends, family, and ridiculously gluttonous feasting. I spent the evening of Thanksgiving with my dad’s side of the family, and took home with me the whole turkey carcass in a garbage bag.

My family was going to toss this beauty, but I couldn’t see such a perfect soup-starter go to waste. They joked that I would end up just throwing it out, so of course I had to take on the challenge and prove to them and the world that I would, indeed, make soup with it.

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Filed under Recipe, Savory, Soups

pâtisseries françaises

I don’t speak French. I wish I did, if only that I could properly pronounce the names of different french foods and desserts. But until I learn, I’ll have to stick with the simpler words, like croissant and macaron.

Macarons. These are quite the special treat. They are famously Parisian, a tad bit challenging to make, and oh so satisfying. Their flavor, from the almond flour, and in this case raspberry jam, is deliciously sweet. Their texture, a sandwich of meringue disks and filling, is delicate, chewy and unlike anything I’ve ever tasted.

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Filed under Chocolate, Fruit, Pastries, Travel

La Pasta

Fun Fact: Pasta is the Italian word for dough. In Italian, what we know of as pasta is always described by the name of the shape into which the dough is formed. Farfalle are butterflies. Penne means pens, (think quill tip), and spaghetti translates to little strings. When Italians say the word pasta, they mean dough. Which is why on my first day at the bakery this summer I was so confused when they called the dough pasta. And since I have been enlightened (and it’s possible I’m the only one who didn’t realize this), I have been meaning to make the pasta myself. And it turns out to be really simple, as the pasta (dough) is made up of only flour and eggs.

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Filed under Bakery, Italian, Savory

Simple Spelt Pancakes

After going on an on about whole grains, I should have at least shared a recipe! So since I mentioned awesome pancakes…

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Filed under Breakfast, Recipe, Whole Grains

Soup and Seeds

I am all about soup these days. I make it all the time, but never take pictures. Mostly because soup is not that pretty and sometimes looks like baby food. Not to mention, soup is relaxing, and relaxing means putting down the camera and closing the computer. Though the most honest excuse is sometimes I forget that I write a blog about the food I cook.

The other day a friend shared with me a recipe for pumpkin seeds, raving that it single-handedly captured the essence of fall. Turns out, these salt-soaked, cinnamon and sugar-roasted seeds were quite fantastic.

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Integrale

Let’s talk about whole grain flours. In Italian the word for whole wheat is integrale, which makes sense. Integrale=integral=whole=the entire grain is used so we get full access to all those good-for-you things like fiber, vitamins and minerals. I realize I have spent the majority of my time writing about fabulous yet not-so-good-for-you desserts because they are usually more aesthetically and deliciously pleasing. However, I need not neglect my wonderful whole grains.

I’ve been experimenting with various whole grain flours. We’ve got here wheat, spelt, and rye. Spelt you say? I had never heard of it until a couple months ago when I checked this book out at the library. Oh great. I just realized that it’s overdue. Drat. Anyways…spelt flour. It makes a pretty killer pancake. And I am someone who generally considers pancakes to be boring.

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Filed under Bread, Italian, Whole Grains

Halloween goodies

(Spotted in Highwood, Il)

Halloween came and went this year, but what’s surprising is how well my willpower held up to the candy. I’ve eaten a total of three pieces in the past three days the candy has been in this house. In fact there’s a bowl of it sitting next to my computer as I type and I don’t even want any.

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Filed under Cake, Fruit, Savory