Gourmet tips news

Call me strange, but I am obsessed with globe zucchini. Surely everyone has some sort of food obsession, right?  Of course. Stranger though, is the fact that globe zucchini are not what is pictured above.  Let me tell you, these are some elusive little darlings around here this summer, particularly when I need them. I saw them at the farmer's market two weeks in a row, but of course last Wednesday they where nowhere to be found.  I've been cooking dinner for the no sugar-no flour person and it came up in conversation he likes middle eastern food. (You can read about all the diet restrictions in the meatball post- and lest I forget to tell... he claims I have thrown him under the bus in the foodie world. Nonsense). Anyhow despite his claims and in my effort to please him I made stuffed courgettes for dinner, without the rice of course.  I used the recipe my middle eastern grandmother used to make, one of my very favorites.  I changed the recipe a bit, watercress would have not m

As a general rule, I am quite a positive person.  But when the heat index outside is over 105 degrees for what seems like forever, I tend to crack.  It's just miserably hot everywhere, in the kitchen, in the car, on the porch. I was just sitting outside as I do every evening and even at 10 o'clock at night it is still HOT. How is that possible? Don't answer that- I now how it's possible, it's just exhausting.  Not even the beautiful summer vegetables are making the heat wave worth it. (ok, that's not true, but still- I do wish it would cool off, even just a little and for more than an hour).  Okay, I'm done whining now.  On the bright side, the rain has cooled things off even if it's only while water drips from the sky and it's been a welcome reprieve.  As a result,  I can turn every oven on at the same time and it's bearable.  So you see, there was a purpose to the weather talk.  I've been waiting for it to cool off so I could sample batch a

Some days at work are just non-stop. I am multi-tasking from the second I walk in the door in the morning with a deadline so closely upon me it sometimes makes my head spin.  Because I am a single mom, I don't have the luxury of getting to work at 6 a.m. like most people in my industry.  I walk in at 8:30 after carpool and coffee. Yes, I have to have coffee.  And yes it has to be from my coffee shop- it's a non-negotiable.  Anyhow, you could say it's a bit of a rush to get lunch for 50 out by 10 a.m. in order to be delivered and served by 11.  But, I'm not complaining, it does not bother me in the least-  I actually like the adrenalin rush I get out of working under pressure. Yes, I know the immense satisfaction I get from this is a little sick.  But, I simply love what I do and how I do it.  Every single day. If I was to describe my dream job, it's the one I have.  I feel blessed to have it.  I would not change a single thing. Today was a little different, my lunch

Recently while I was being schooled on the food rules of a special someone, I nearly swallowed my tongue.  He says, "no flour, no sugar". What?? How can someone not eat flour or sugar? I'm also thinking he has no idea how many dishes have 'hidden' flour- specially since he doesn't seem to cook.  Just ask someone allergic to gluten, it eliminates more dishes than you can imagine. The list of forbidden foods seems endless. Granted, this works quite well for him, but how I'll ever be able to cook under these constraints is beyond me at that point.  It's a good thing he could not directly see my face as he informs me of this... I'm sure it wasn't a good look.  In the few days that have passed, this is sinking in and I now have a brand new formidable challenge. I make meat balls- really, really good meat balls. The kind of meat balls that leave you wondering how my mostly non-meat-eating self pulls this off.  Well, it is one of the few meat concocti

What I made at work today! :)

Lately, I've been thinking a lot about cake.  Vanilla pound cake to be exact. This happens particularly often around 3 o'clock in the afternoon when I'm in need of a sugar fix. Yes, I am addicted to sugar, I guess the first step is admitting it, I doubt it will go further than that.  Usually this affliction only occurs in the afternoon. (ok, that was a lie, but a little white one).   This thinking  obsessing about cake led me to work and tweak this recipe.  It is a personal conviction of mine that we all need a simple vanilla cake in our repertoire.  I wanted a cake that would stand on it's own, not needing to be iced or topped with anything at all.  Although, I will tell you I did stray just a little and only once (so far), and topped it with Amaretto Peaches, more on those later. True Pound cake is made without leavening, which means it gets it lift from creaming eggs, sugar and butter. This is an easy process, but one you must be patient with.  Butter must be at roo

Some days you just want a salad. Particularly on days when the heat index outside is 105 degrees and your Air Conditioner goes kaput. I woke this morning to a somewhat muggy house, only saved from heat stroke by the fact that I had set it to the polar setting before going to bed. But, it was my lucky morning after all, for lots of reasons- one being the A/C repair man was already at my neighbors. Yes, there is a God.  Turns out the unit was broken due to user error- Oh, I'm supposed to change the filter EVERY month?! Got it.  Anyhow, I left for a while and upon my return it was still mildly hot.  Turning on my mammoth stove for any reason whatsoever today was out of the question.  Tuna salad day it is. I usually am not a fan at all of tuna salad... mayonnaise and fish? No, thank you.  My version is usually composed of what's on hand and it never ever includes mayonnaise.   I had a good trip to the farmer's market this morning which yielded vine ripened Creole tomatoes, smal

With the fourth of July holiday right around the corner, I thought I would share my favorite porch drink. There isn't anything else I would rather drink on a hot summer afternoon than a Pimm's cup.  When the dog days of summer seem endless... these help get you through.  In my mind it is the epitome of the perfect summer drink- next to mint juleps and mojitos, but we'll talk about those another time.  Even when there is nothing of substance in my refrigerator, you can count on one thing- I'll always have the makings for these. Pimm's No. 1 cup is based on gin and tastes subtly of spice and citrus, it mixes very well with lemonade and fruits. I use ginger beer because I'm not a fan of really sweet drinks,  but if unavailable you can substitute with ginger ale.  You can also make them in a large batch in a pitcher, omit the ice and pour Pimms, ginger beer and lemonade in thirds into the pitcher.  Refrigerate until ready to serve and pour over ice. Pimm's No. 1