As we get ready to head out for the long Labor Day weekend, our official/unofficial end of summer, I thought I'd leave you with some smiles. Those of you that don't write a food blog might not realize some of the difficulties involved in attempting to take professional quality photos. We have to worry about lighting, composition, cropping, whiskers. Wait...what?!
Friday, August 30, 2013
Wednesday, August 28, 2013
I stopped by the fruit cart vendor the other day when I was out walking Hadley and realized that the summer bounty of fruit is waning. I'm so going to miss the cherries. I look forward to seeing them all year and they are the sign that summer has arrived. And when they go, I know summer is passing. Too soon, too soon. But I decided to take advantage of the last ones I could find to make just one more recipe with them.
Monday, August 26, 2013
When I think about a relatively easy-to-make dinner, I often think meatballs. All the ingredients go into one bowl, formed with a little scoop, baked in the oven and finished in a sauce on the stove. I barely even get my hands dirty. But now comes the question of what kind of sauce. Basic tomato sauce with spaghetti is always good but I like to mix it up and try different ideas.
Saturday, August 24, 2013
OK, we've been back for a week and I don't think I've stopped complaining about my post-vacation blues for a minute. There is one more fun event coming up, though, before I say goodbye to my beloved summer. We like to close out the season with a Labor Day party filled with great friends and great food. And, since I'm really looking forward to that, I'll probably shut up about Maine now...or soon, anyway.
Friday, August 23, 2013
Coming back from a wonderful vacation is depressing on so many levels. No more sleeping late, relaxing by the water, sightseeing excursions or indulgent food. Yeah, that last part especially! So I decided to deal with some of those vacation calories by making a rich, cheesy gratin. What?? How is that not indulgent? Oh, I'll show you.
Wednesday, August 21, 2013
We had such a great time in Maine and, what's a vacation for, if not to splurge a little? This little wine and cheese treat was a welcome back gift from the resort group that owns the cottage we rented. But we also found some very good eating all around Maine... and some pretty good drinking, too!
Monday, August 19, 2013
We're back! Did you miss us? Nah, I left you in very good hands and I see that Kim B., Stacy and Kim W. brought you some delicious options. Brian and I are still in vacation recovery mode today. It's so much fun to go away but nice to come back home. Um...OK, I'm totally lying. I came back kicking and screaming. And this morning, instead of relaxing in my chaise by the water, I have to work, unpack and do laundry. What's so nice about that?
Friday, August 16, 2013
Steel limbs of Manhattan’s skyscrapers climb skyward reflecting the reservoir of strength needed to survive in a town where premiums for success are often high. If a Broadway show isn’t spectacular, it closes. If a 3-star Michelin restaurant chef doesn’t plate the tastiest foie gras goose liver in town for a New York Times critic, he may be destined to close his doors.
Wednesday, August 14, 2013
Hello, Hungry Couple readers! Since Anita has already written some introductory words about me here, I’ll just thank her for the opportunity to guest post and get straight to telling you about the recipe I’ll share today. I was first introduced to Pimm’s No. 1 cup, a classic English cocktail, when we were living in Abu Dhabi more than 25 years ago. That won’t seem as surprising when I tell you that what is now called the United Arab Emirates was formed after the end of British protection in 1971. And that mutually beneficial relationship dated back to the late 1700s.
Monday, August 12, 2013
Saturday, August 10, 2013
The Hungry Couple and their furry sous chef are hitting the road! This will be the third summer that we've vacationed on the coast of Maine and our second time staying in the same gorgeous lakeside cottage. I look forward to it all year and it is definitely one of the biggest highlights on our calendar. I love road trips no matter what and I always pack us a fun picnic lunch. This year I have an idea for an interesting sandwich and I'll share it with you when we get back.
Friday, August 9, 2013
So, I've saved the best for last. Day three of the cherry-palooza going on in my kitchen has to mean pie. When the folks at OXO and North West Cherry Growers issued their cherry challenge and sent us a bounty of ripe fruit, it was fun to think creatively about cherry recipes. And the brandied cherries I made on Wednesday are definitely fun. Yesterday's cherry preserves might be more typical but they sure are tasting good slathered on pretty much everything! Is a pie, then, too normal, too expected? The truth is, I didn't really care because I absolutely had to have it. There needed to be pie!
Thursday, August 8, 2013
Yesterday I told you about the cherry challenge issued by the folks at OXO and North West Cherry Growers. And part of the bounty of cherries they sent me went toward creating some brandied cherries. The next recipe I had planned was for one of my favorite treats. Every single day I look forward to my afternoon snack of Greek yogurt with a dollop of sweet cherry preserves. So, why not make my own?
Wednesday, August 7, 2013
What would be the correct term to describe what happens in your kitchen when someone sends you 10 lbs. of sweet, ripe cherries? Cherry-palooza, maybe? My benefactors, in this case, are the fine folks at OXO and North West Cherry Growers and their gift came with a challenge. Create one or more great cherry dishes that will be featured on their Facebook album for people to vote on. Well, getting votes would be fun but getting to experiment in my kitchen with such a bounty was even more so!
Monday, August 5, 2013
You'd be hard pressed to find a scone flavor we don't like but that doesn't mean we don't have a few favorites. And, at the top of that list, you'd probably find a pint of fresh blueberries and some fragrant fresh lemon zest. We both love how some of the blueberries burst during baking and their sweet juice flavors the only slightly sweet scones. And lemon and blueberries are a perfect match. So why then did I mess with scone perfection and introduce another element? Because it's so good!
Friday, August 2, 2013
This month's bundt cake theme is peaches and our group founders, Anuradha of Baker Street and Lora of Cake Duchess, chose perfectly. August is National Peach Month for good reason and Brian and I can hardly walk past a fruit stand these days without being drawn in by their intoxicating smell. Peach daiquiris and peach pies and popular items on our August menu. So, a peach bundt cake? Absolutely! Coming right up.