A couple of weeks ago Laurel and I attended a super fun cooking class at the Museum of Science and I have been meaning to post about the divine clementine clafoutis that was served. If you’re similarly overrun with peak season clementines, consider trying this fabulous, simple recipe. I plan on making it this weekend for brunch dessert.
This post is a bit oddly juxtaposed to the previous, but I'm late on a friend's request to share my go-to chocolate pudding recipe and decided to do so here for all to enjoy. The recipe is from Lori Longbotham’s lovely Luscious Chocolate Desserts. Below is my revised recipe that includes a couple of minor time-saving shortcuts (to the already super easy recipe) + ingredient modifications. The latter are based on personal preference, but they do – via reduced milk fat and added fruit – make this dessert somewhat less bad for you while still being divine. Enjoy!
Today, Michelle Stern of What’s Cooking shares a way to conjure visions of Mexico this winter:
“It’s always a sudden shock to return home from vacation and be thrust back into the throes of laundry, grocery shopping, meal preparation, shuttling children, scooping pet poop, and paying bills. It's enough to make me turn around and drive right back to the airport. But I’m taking comfort in the serene memories of our recent visit to Club Med, Ixtapa; a trip replete with lavish meal buffets filled with fresh produce and seafood, tropical drinks, and family fun. The fresh corn tortillas and guacamole are especially missed; here’s a recipe for making them at home with your kids.
Today, Kate offers inspiration for the creation and nurturing of traditions; here, with a favorite family cookie recipe:
"With the 2008 holidays now behind us, I am reflecting on one moment in the past few weeks that was especially special for me: baking holiday cookies for my father with the help and company of my toddler daughter.
Pursuant to my recent gingerbread house how-to post, here are notes on our adventures down gingerbread lane. Not only was the project incredibly fun, but it ended up being a huge lifesaver while we were snowed in this past weekend. Gingerbread house building may seem a bit intimidating at first, but it essentially boils down to rolling and cutting dough (similar to what you would do to make sugar or gingerbread cookies), then having a blast with the decorations.
Given my love of baking and crafting, I’ve always wanted to make a gingerbread house, and not surprisingly, Laurel is totally on board with this idea. In anticipation of today’s early school closing, I hunted for some leads so Laurel and I could enjoy some time plotting our gingerbread structures and making templates. Following are my three favorite how-to's, which have useful information for both novice and experienced bakers. I’ll also jot notes on our process in case we come up with any particularly brilliant or time saving ideas to share for future use. Happy building!
Today, Jules shares a recipe to warm up winter:
“To me, there’s nothing better than curling up on the couch with a nice bowl of something piping hot on a cold winter day. I love soups, but for a change of pace, this lovely couscous dish is hearty enough to satisfy cold weather cravings, but light enough to be refreshing and clean. The lemon adds an essential, surprising background note.
Today, Sara Cabot of Little Lettice makes a case for the humble rutabaga:
“Rutabagas are in season, and as you skim by the pile of these humble root vegetables in your grocery store’s produce section, you may be curious to learn more about this lesser-eaten vegetable, which is known as a ‘swede’ in England due to its popularity in Scandinavian countries.
Today, Michelle Stern of What’s Cooking offers a seasonal recipe that’ll give your turkey leftovers a new life:
"Eating in season makes for a smaller grocery bill and fresher flavors. This tasty recipe is an ideal use of some of our favorite winter ingredients: sweet potatoes and apples. It can be served as the main course for brunch or for dinner with a simple side salad. It’s also an ideal way to transform leftover turkey into a brand new meal. This version brings together traditional holiday flavors in a satisfying new dish. Don't forget to Call The Kids into the kitchen to help!
Today, Sara Cabot of Little Lettice offers a primer on brown rice:
“Brown rice is healthier than white rice so it’s good to start your kids early on it. Brown rice is brown because the grain is wrapped with a layer of bran that is stripped away when rendering white rice. So, white rice is just starch, while brown rice is the starch plus fiber from the bran. Brown rice tastes nuttier than white rice, and also takes longer to cook.
Today, Heather shares a yummy recipe from her Triplets, Moms, & More newsletter:
“My 5-year-old daughter Emma just loves to bake - and of course eat - chocolate cake. I’m happy to encourage culinary activities, but can do without the messy cleanup and irresistible leftovers that somehow find their way straight to my thighs. Subsequently, we really like this 5 minute chocolate cake in a mug recipe. It’s not necessarily decadent but more than satisfies, and it makes for a nice play date activity.
Today, Jules shares a recipe to get your salmon mojo running:
“Salmon is my favorite food (see another recipe here), and because it’s a sturdy fish, it really can stand up to both bold and subtle flavors. Rich in omega 3 fatty acids (which are good for the cardiovascular system), this recipe is simple in flavors but packs a punch with its fresh herb mojo and accompanying radicchio salad.
Welcome to Boston Mamas Rock! – where we’re giving a voice to fabulous local mamas, whether they're entrepreneurs, avid volunteers, stay at home moms, moms who have closet talents, authors, media professionals, politicians, professors, etc. Read on for today’s interview with Marjorie Druker, mother of one and chef/co-owner of the New England Soup Factory. Then go ahead and nominate yourself or a friend!
I’m a huge fan of all things independent, and especially love discovering indie bakeries. And yesterday, while visiting the Franklin Park Zoo – on what ended up being daddy giraffe Beau’s birthday – Laurel and I were thrilled to sample the generosity of West Roxbury’s Sugar Bakery, which donated 1500 cupcakes (seriously!) for the party. Moist, delicious, and piled high and beautifully with fabulous buttercream, these confections offered a sweet finish to a lovely morning of animal education and appreciation.
Sugar Bakery, 1884 Centre St., West Roxbury; Tel: 617-327-8427
This summer largely felt like a busy blur; one exception being a fabulously relaxing vacation we took with friends in Maine. During this trip my friend Anne made an amazing chicken salad; it’s a family recipe that she approved of my sharing here.
Today, Sharon shares a fab recipe to treat your beets:
I discovered my love of beets last year, and was even more drawn to them when I learned that they are a great source of vitamins A and C, are high in folates and antioxidants, and are a great digestive. Here’s one of my favorite new ways to prepare them: