March 21st, 2009
This soup turned out SO delicious! Rachel was impressed, I was impressed, what more is there to say? Are you sick? Someone you know? Do you have a craving for a week’s worth of meals done in one batch? Do you have a big gathering of family? You have come to the right place then! If you (…read more and get the recipe)
November 12th, 2008
Can you believe that I still have zucchini growing? Ok, maybe not, but last week I did. I picked three zucchinis and one of them had been there for some time. I can never figure out what to do with the HUGE ones, but Google and this recipe saved the day. Here’s what I did: (…read more and get the recipe)
July 28th, 2008
I just received this bag from my mother in law, who is moving. I’m thinking it is a hint, what about you? I’ve never seen a 5-lb bag of baking cocoa! I laughed when I saw this and this was (…read more and get the recipe)
June 15th, 2008
Thanks Elise! Your spritzer was great! I followed Elise’s spritzer recipe and it turned out wonderfully. Since Rachel is working at Stahlbush and the first rhubarb harvest of the year is just finishing we enjoyed tons of leftover rhubarb samples from their lab. Rachel had mentioned they were harvesting, I had some fresh rosemary growing in our tiny garden and Elise posted this recipe. It was a match made in heaven. Serve this drink at a party (especially one with a pink theme) or just to enjoy the creatively unique flavors on your palate. Here’s what I did: (…read more and get the recipe)
June 14th, 2008
I received (thanks Danae) a very good book a while back (if you like burgers) called “build a better burger“ by James McNair. I was amazed to see all the varieties of burgers — all gourmet and DELICIOUS looking! With this beautiful weather we’ve had in Corvallis the last few days I couldn’t help (…read more and get the recipe)
June 12th, 2008
This blog post has been a long time coming. Every time I make bread, and I make it often, I think I should post it! Well, lately I’ve been in the posting mood, so it’s your lucky day! This bread recipe has been such a blessing to me; the bread comes out perfect every time (with the exception of using bad flour). I like to use whole wheat, but sometimes I sneak in 1/2 cup of regular flour. You would definitely want to do that if you don’t have good quality whole-wheat flour. Here are all of the tricks I have learned from making bread over the past 18 months or so: (…read more and get the recipe)
June 9th, 2008
YUM! I am exited to share this recipe with you. I really loved cooking and especially loved eating this soup. It warmed my insides and had a wholesome texture that brought back memories of visiting my Grandma. The unique flavor of leek, heartiness of cabbage, and healthy carrots I feel make this soup a quick and easy meal that you can make and enjoy for the whole week — or feed a large family or group of friends. It’s a light soup but it still filled me up. Rachel said that it needed some potatoes, so next time I think I’ll add those. Here’s what I did:
- Olive Oil
- 3 long celery stocks diced
- 3 large carrots chopped
- 1 large white or yellow onion chopped
- 1 large leek chopped (white portion)
- 1 whole green cabbage
- (Rachel suggest 2 or 3 medium potatoes)
- 1 teaspoon lemon zest
- Sea Salt and Freshly ground pepper to taste
- 2 teaspoons chili powder for a kick
- 64 oz chicken broth or vegetable broth for vegetarian/vegan
- Heat the olive oil in a large stock pot over medium
- Add all the vegetables and heat them up until they begin to get soft (about 5 to 10 minutes)
- Add the broth
- Cover the rest of the vegetables (as needed) with water
- Bring the pot to a slow boil and let it simmer for 20 minutes.
- Serve the soup in a big bowl with some fresh Italian bread and garnish with some parsley.
I hope you enjoy it!
May 20th, 2008
I have been learning a little bit about what the “Slow Food” (as opposed to fast food) movement is lately. To my surprise Corvallis, Oregon (where I reside) is starting a chapter. Attached is a poster inviting you to the kick-off event for the chapter. The event can also be found on the Slow Food USA event website (Look under June).
May 18th, 2008
The other night my wife declared “I need some chocolate decadence!” That was when I knew I had to get to work. We had both been craving chocolate chip cookies lately so I got out the recipe. These chocolate chip cookies come from an article we cut out of the Oregonian a year or so ago because my wife was trying to figure out how to make chewy, melt-in-your-mouth, decadent chocolate chip cookies. At long last, this recipe is the end-all of this famous morsel. I baked them for about nine minutes which was probably about one minute too short. Due to this, the centers were soft, but I thought I had reached heaven every time I bit into one.
I think the brown sugar (more moist than white sugar) and cold butter and eggs make the difference when compared to other recipes. When you beat the butter and it is cold, try chopping it into smaller pieces in order to blend it easier. Needless to say, my wife loved them! I even snuck in some whole-wheat flour so it didn’t feel all bad eating these!
I REALLY hope you enjoy them as much as I did. I’d quickly like to announce that I am joining the FoodBuzz Featured Publisher Program. I’m excited to have some new readers enjoying what I cook, so, welcome! Here’s what I did:
- 1 and 1/2 cups of brown sugar
- 1/4 cup granulated sugar
- 1 cup of cold unsalted butter
- 3 cold eggs
- 2 cups of regular flour
- 1/2 cup of whole-wheat flour
- 3 cups of quality chocolate chips
- 1 tablespoon of vanilla extract
- 1 teaspoon baking soda
- Pinch (up to 1 teaspoon) of fine sea salt
- Preheat your oven to 375 degrees fahrenheit
- Beat the butter and brown sugar together until it is fluffy
- Beat in the cold eggs until well combined
- Mix in the vanilla
- Then mix in each of the flours, baking soda and the salt but only just until combined.
- Gently stir in (with a wooden spoon) the chocolate chips
- Spoon out by the tablespoon full (larger or smaller according to your taste) onto a greased cookie sheet with at least two inches between each cookie
- Bake for 8 to 10 minutes
- Remove from tray immediately and cool on a cooling rack then serve with a big glass of milk and go to heaven!
I hope you enjoy them!
April 9th, 2008
This last weekend was my sister-in-law’s wedding. The wedding was beautiful and my wife especially looked hot! I wasn’t part of the wedding party, but I did have the pleasure of cooking breakfast for the “day of.” She didn’t want to put me out or have me do any major cooking in the morning, so we decided on muffins and fresh fruit. After going to Costco and looking for muffins I decided they looked WAY too unhealthy (sugary and such) for a bridal party and to last them throughout the morning. I definitely didn’t want anyone having a sugar high and subsequent crash.
My solution was to bust out the muffin tins, whole wheat and go light on the sugar! The result was about 100 delicious small muffins. I made both pumpkin and banana muffins with hazelnuts in each and raisins in the pumpkin variety. Everything turned out good, except I wish I would have had riper bananas and I might add a little more oil, butter or milk next time to the banana muffins.
My wife and I also had a discussion about the whole wheat flour. We noticed that the flavor of these and other things I’ve made has been turning out weird with this brand of flour I have. I usually buy King Arthur Whole Wheat Flour which makes for great bread making too (I know I owe you this recipe sometime!). I think, even though the prices of wheat keep going up, I am going to have to keep buying this brand due to the quality. Of course, I used my wife’s Stahlbush Island Farm Organic Pumpkin again with great success!
I’m going to share the Pumpkin Raisin Hazelnut Muffin recipe. Here’s what I did:
- 1 cup regular flour (mix and match to your taste)
- 1/2 cup whole-wheat flour
- 1 teaspoon baking powder
- 1 cup of raisins
- 1/2 cup to 1 cup of roughly chopped hazelnuts (walnuts work too) — try Hazelnut Hill!
- 1 can Farmer’s Market Organic Pumpkin (15-oz)
- 1/3 cup canola oil (or unsalted butter for a slightly richer flavor)
- 2 eggs, whisked
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/2 cup of sugar (down from 1 and 1/4 in the recipe I modified!!)
- 1/2 teaspoon baking soda
- pinch of fine sea salt
- cinnamon and sugar sprinkled on top right before baking
- Preheat the oven to 350 degrees f.
- Pour about 2 cups of boiling water over the 1 cup of raisins to plump them for about 5 minutes, drain well before using.
- Place muffin liners in your muffin tin (this will make about 20 average sized muffins or about 12 large ones)
- In a small glass bowl mix flours and baking powder, set aside
- Mix together remaining ingredients until combined well to create a pumpkin mixture
- Add flour mixture to the pumpkin mixture and mix only until just combined
- Fill muffin cups about 3/4 full and sprinkle cinnamon-sugar mixture on top of batter
- Bake for 20-30 minutes (depending on size) or until a toothpick comes out clean
- Remove from oven and let cool
I hope you enjoy them!