May 2011

Triple Berry Kuchen

I’m about to head down to New York for the weekend. I’m pretty excited to see friends and relatives, and to get together with the Best Book Club Ever for afternoon tea and discussion of Patti Smith’s Just Kids. Because I’m traveling by bus, I can’t bring this berry kuchen.


Tzatziki (Greek Cucumber-Yogurt Dip)

Last week, the day after graduation, I was staring at a wall when I happened to recall a friend’s incredulity that I had not visited Kitchen Arts & Letters (i.e., cookbook heaven) in my years in New York; so, I decided to stop by before I left the city. I think it’s probably good I held off going there until I had a job; I picked up four books on my first visit. Thankfully their used books are quite modestly priced, and they have a sale bin where I found “The Complete Greek Cookbook.”

This find was well-timed: after many days of rainy nasty New England-ness, it’s finally starting to get warm up here. Which means my desire for hot foods (other than those off the grill) are dwindling fast. I only brought a handful of books with my to Boston; the ones I packed are mostly “hot climate” foods – Greek, Puerto Rican, Texan. In my new Greek book I came across a recipe for tzatziki; I’ve been eating it constantly since it started to warm up.


Grandma Viv’s Stuffed Cabbage

Sorry I took a wee break, all.  We all know rent in New York is impossible.  It’s so impossible, in fact, that I couldn’t afford to stay there between graduation and when I start firm work in November.  So…I’ve moved home to the Boston suburbs, and am now sharing a house with my dad, stepmom, and three stepsisters aged 11 to 19.  It’s full, but fun – very “Modern Family.”  There have been some tangible benefits: I finally got around digging out my grandma’s recipe box.  How’s that for history?


Sweet-and-Savory Rhubarb Jam

I just wanted to start today by congratulating The Bitten Word and other winners and finalists in the Saveur Best Food Blog Awards.  I am thrilled just to have been on the same page as so many talented and established cooks, writers, and photographers.

Getting back to food…I started flipping out when rhubarb season began. And then I flipped out some more when I found this recipe for rhubarb jam.


Charcutepalooza: Sausage-and-Egg Ramekins, with Homemade Creole Chicken

The deadline for Charcutepalooza’s Grinding Challenge feel right between my law school finals and graduation this month. Some people go nuts and subsist on burgers, fries, and Diet Coke for all of exam-time; my craziness takes the opposite form – I get very routine-driven, work out daily, and graze on nuts, protein bars, and turkey burgers with za’atar-spiced roasted fennel. After all of this I couldn’t quite face a big hunk of pork shoulder. So, I tried chicken sausage!


Lime Shrub: Citrus-Infused Rum, American Revolution-Style

First order of business: today is the last day to vote for Cookbook Archaeology in the “Best Cook-Through” category at the Saveur Blog Awards; it only takes a second, and your support is much appreciated!

Today is also my last day of law school. And this is the cocktail with which I will be relaxing in the sun at 5 PM when I finish my last exam. It’s called a Lime Shrub, and it’s made with rum.


Lemon-Lavender Tea Bread and Stress Baking

You may have noticed a trend in my posts over the last couple of weeks – my oven has been getting quite a workout. It’s that time of year: stress baking time. The latest attempt to calm my nerves about law school finals yielded a seriously delicious lavender-lemon tea bread.