I love whoopie pies of all flavors and colors; chocolate, pumpkin, maple, oatmeal, peanut butter, chocolate chip, etc. If you can think it up, I will eat it! But I’ve never had a savory whoopie pie before and it’s been on my to-do list for a while. Cornbread seemed to make the most sense for the cake but if you have any other ideas, please share! You’ll notice below that I decided to use a non-dairy cream cheese. Instead of making the whoopie pies dairy, I chose to add delicious Mexican Style Chorizo in the filling. I just love jalapeno cornbread with sausage and each bite was the perfect mix. Continue reading
I recently purchased another CSA-style package of seasonal vegetables from Gilt Taste (I couldn’t help myself) and in the box were a variety of beautiful heirloom beets. I didn’t even know that heirloom beets existed but there they were in all their colorful glory, just begging to be cooked! I used to hate beets but I’m really learning to love their earthy sweet flavor, especially when simply roasted with olive oil, salt and pepper. So why not take it to the next level (or maybe even more than one level) and make something I’ve never tried, like beet pasta! I was originally going to make a vegan pasta but I was seriously having the urge to try an egg-based pasta recipe from Mario Batali and since I always believe in cooking how you feel, the eggs-based recipe won. Sorry to any of my vegan followers (do I have any vegan followers?). By the way, if it looks like there are a lot of steps and ingredients to this dish, you are right! And was it worth it? Yes and No! The layers of filling were absolutely delicious but I’m not sure if I would make the homemade beet noodles again. I’m so glad I tried it once but unless I have extra roasted beets lying around, these noodles just take a long time. I definitely think everyone should try making homemade noodles at least once in their lives! Crossing it off my check-list now. Continue reading
Check out my latest recipe, Stuffed Reuben Latkes, on Culinary Kosher!
You can also check out this Kitchen Tested feature in the Culinary Kosher Culinary Roundup! http://culinarykosher.com/chitchat/?p=1598
Shanghai Girl’s Book Club Menu
Appetizers: Jiaozi- Chinese Dumplings, egg rolls, Chinese noodles with La Choy duck sauce and Wasabi Peas
Main Course: Red Cooked Beef, Pineapple Fried Rice, Shanghai Stir-Fry (all recipes below)
Eight interesting, smart and loud women sitting around a dining room table, enjoying a home cooked meal while discussing Lisa See’s Shanghai Girls. Some loved the book, most didn’t enjoy the ending and others just got bored after page 180…you know who you are! Nonetheless, everyone had a great time chatting about life, picking out new reading material for the next meetings and trying some new recipes inspired by the book. Welcome to Shanghai Girls and a Shanghai menu at my house! I hope this post inspires you to read the book and get a little adventurous in the kitchen with some delicious Asian cuisine. Continue reading
My Raspberry Plum Thanksgiving Duck has been featured on Macy’s community blog, mBLOG! Check it out!
When most people hear the word “Thanksgiving”, they probably think about pumpkin, stuffing, pecan pie, and, of course, turkey. When I hear “Thanksgiving”, I immediately think of duck! Sure, my Auntie Ellen’s stuffing was epic, my Dad’s cranberry sauce was tart, and there was always a succulent roast turkey on the table, but when I picture the festive Thanksgiving table of my childhood, I see my Grandmother’s mouth-watering sweet and sour duck. With its crispy skin, tender flesh and sweet orange flavor, that duck was our centerpiece on Thanksgiving and I’ve tried to continue the tradition at my own families table. Continue reading