Winter Recipes | 20something cupcakes

chicken soup with meatballs + goat cheese toasts.

February 29, 2012 — Leave a comment

The other day, I went to an event at the South Beach Food & Wine Festival that Alex Guarnaschelli was hosting.

I didn’t see her, but we were still there. Together…in spirit.

{Yes, I did drag my friends up and down the length of a very large white tent on the sand more times than I’d like to admit in an unsuccessful effort to find her}

You may also recall that I referenced her during a recent Q&A hosted by the lovely Lisa of a dinner party. You know, the one where I was asked who I’d invite over for dinner if I could ask anyone in the world, living or dead.

{It’s worth mentioning that Lisa featured Joy the Baker for her next Q&A. Me and Joy, doing the same interviews…NBD}

I’ve stalked out two dishes from South Florida restaurants Alex has referenced on the show “The Best Thing I Ever Ate.” I didn’t feel weird about it. At all. I was way too excited, in fact, to know that I was sitting in the same restaurants Alex had been at, ordering the same dishes.

Then, I learned that back in the day, Alex’s own mother used to edit cookbooks for the company I’m now working for. If that’s not a sign, I don’t know what is.

In Main Dishes alex guarschanelli, comfort food, crostini, eggs, goat cheese, italian recipes, parmigiano-reggiano, soups, spinach, veal, winter recipes

truffled mushroom lasagna.

February 15, 2012 — 5 Comments

Allow me to introduce to this truffled lasagna, also affectionately known as “sink lasagna.”

No, it doesn’t mean that this lasagna bears an ingredient list including everything but the kitchen sink. It means that this lasagna was so good, that I proceeded to eat it after dropping it…face-first…into the kitchen sink.

Not only did I eat it, but I actually served it to a friend. A poor, defenseless friend….I mean, really – what could she have said when I asked her if she minded eating it, once the laughter subsided and we got over the fact that yes, we just watched this lasagna plop right into the sink as I was trying to pour off the liquid that had accumulated in the dish from being refrigerated overnight?

Poor thing didn’t even like truffles.

This might be a good time to point out that I like to keep my sink super-clean. It’s true that Daniel’s the neat freak in the house but I get on his ass probably four times a week about the sink. My sink must be totes spotless, at all times. I don’t get why he refuses to understand this. It’s like, for someone who insists on cleaning the coffee table every time as much as a coaster has been placed on it – true story – how the hell can you not care about the fact that there is crusted food stuck to the side of the sink!? I don’t care if it’s the size of an earring back and no one can see it but me. It needs to go, and it needs to go now.

Thank goodness for my complete insanity, because I had just squeaky-cleaned my sink mere minutes before the incident. A bit of it fell too close to the garbage disposal for comfort, and so I had to part with it, but most of it was salvaged.

In Dinner Party Worthy, Main Dishes fall recipes, italian recipes, lasagna, meatless, mushrooms, pasta, truffle, vegetarian, winter recipes, worth the effort

Welcome to the inaugural post for The Food Matters Project!

Each week, a group of food bloggers and home cooks are coming together to cook our way through The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living by Mark Bittman.

I’m not gonna lie. This cookbook is overwhelming. Overwhelming in a way that I want to make at least 90% of the 500+recipes in this beast of a book. Overwhelming even moreso in a way that when I first read about what the “Food Matters” philosophy represents and stands for, I was so inspired that I decided to start this project.

In a nutshell, it’s about eating more plants and natural foods. In turn, we’re talking less meat and processed foods. And it’s about how all of that’s good for our health – duh – and the environment, too.

I selected this recipe to kick-off the launch of our project. It was so, so hard to pick just one. I’ve already cooked at least 5 or 6 recipes from the book, because they’re all just so simple and easy for everyday cooking. (If Mark Bittman’s new to you and if you’re a new-ish cook, I highly recommend you check out another book of his as well: How to Cook Everything.) There’s something about the way he explains things that’s so easy to understand, and his recipes are totally no-nonsense. He gives options and ideas for how to adapt almost any given recipe, so you can truly feel confident in what you’re doing if you’re new to experimenting with different flavors or ingredients. He makes cooking fun – and easy.

You know where I stand on this: If you’re not having fun, you’re doing it wrong. And yes, this applies even to healthy, easy-enough-for-a-weeknight cooking.

kale + white bean stew.

January 6, 2012 — 1 Comment

Greens ‘n beans…get ‘em while they’re hot.

That’s right – greens ‘n beans are totally hot. But you knew that, right? They’re super-healthy, and they taste really good if you know how to cook them. Though Dan might argue with you on the whole kale situation. What does he know!? He spent 95% of his life hating mushrooms and refusing tomatoes. He’s not exactly one to trust in the vegetable domain, if you ask me.

I have a slight obsession with kale, and an even bigger crush on white beans. Kale chips? Yes, please. Raw kale salad? You know it. White bean dip, white bean soup, puréed white beans in just about anything? Get. In. My. Belly.

So me and this soup – stew, soup – whatevs…we get along.

In Healthy Eats, Main Dishes kale, soups, vegetarian, white beans, winter recipes

short ribs + goat cheese mash.

November 26, 2011 — 7 Comments

If you’re tiring of turkey, stuffing, and cranberries right now, I have a solution.

Although I must admit, mashed potatoes are involved. These are not, however, your average mashed potatoes. These mashed potatoes are a tangier, creamier version thanks to the addition of goat cheese. And thus, a perfect match for short ribs.

I had never cooked short ribs before, and like so many other things, I found it to be very simple and delicious. This is why I guess it’s hard to find dishes I love and keep cooking them again and again, which is how the best chefs say you are to really become good at cooking. I can’t help myself – my time to cook is so limited, and there are so many things I want to try, that I continually find myself trying new things.

In Dinner Party Worthy, Main Dishes beef, comfort food, fall recipes, mashed potatoes, rustic, winter recipes