Here in East Nashville we have an amazing new restaurant called Two Ten Jack. It’s a Japanese-inspired izakaya… which is a neighborhood pub usually featuring an array of ramen dishes. The first time I went I ordered the garlic noodles (I mean, why wouldn’t I?) and proceeded to fall deeply in love. I think I even had dreams about them. Then they did the horror of all horrors – THEY TOOK THEM OFF THE MENU!! I don’t even want to know why. There is no justifiable reason.
My mother, God bless her, was not much of a cook. She only had a couple of tried and true recipes in her “go to” list. The rest, in the era that was introduced to convenience foods, was boxed, canned and highly processed. I didn’t like food much as a kid… thanks to meals like Chun King canned Chinese food and powdered potatoes and canned meatloaf (yes, I said canned. It even had the can rings imprinted in the meat when you pushed it out.). Fortunately, during college I dated a guy whose mom was a gourmet Italian cook and I discovered a whole new world!
For some reason I am just discovering the beauty of pears. I mean, I’ve always been aware of pears. They were just never really my first choice of fruit. And what I’m now (finally) discovering is that they are a wonderful Autumn fruit! Bosc pears, Bartlett pears, Concord pears and the ones I used in this galette – Red Anjou pears. Red Anjou pears are sweet and less acidic than their green counterparts. I also liked using the Red Anjous because I like the contrast of the color of the skin peeking out of the galette. And like Bosc pears, they hold up well when cooked. Bosc pears are probably my favorite as they are more woodsy and their sweetness is more like honey than sugar. Each has a distinct aroma and taste – so buy one of each and do your own taste-test!
I love a summer cocktail. I also love experimenting with different flavors combinations. The good news about these ingredients is that you can change them up. Try lemons and raspberries. Cilantro and cucumber. Blueberries and mint. The Vling mixer comes in cranberry pomegranate, citrus and regular tonic. So have fun with it!
If you’re like me soba noodle always sound a little intimidating. Do they require special handling? Are they high maintenance? The answer is yes… and no. Super simple to cook – 3 to 4 minutes tops. And the only special handling is to remember that they continue soaking up liquid… so best to store leftovers dry. Honestly, they are best freshly made but they cook so quickly it will just take minutes to prepare next time you need them! And since they’re lower in carbs and calories than regular pasta noodles… these buckwheat gems are worth it!
I love pickles.
Always have… but it was never something I thought I could make myself. I imagined the process was complicated and required all kinds of equipment – who knew?! You really just need some canning jars – wide mouth are the best – and a few essential ingredients. Kirby cucumbers are the classic pickling cucumber. Be sure to pick ones that are firm and not overly ripe. English cucumbers don’t hold up well and get mushy – and waxed cucumbers are bitter and won’t pickle well. So go to Publix (where I get mine) or your local Farmer’s Market and grab a bunch of Kirbys (or sometimes they’re actually labeled “pickling cucumbers”). I used about 6 pickles to make one quart, cut in coins. It’ll vary based on the size of the pickles.
This salad is loosely based off of my kale and walnut pesto recipe. But with a few revisions, I’ve come up with a salad that’s light, yet hearty enough for a main course! And as always, there’s room for plenty of versions – substitute your favorite nuts and dried fruits to make it your own. You can swap out the quinoa for bulger wheat or another of your favorite grains or seeds. Just remember, the key is in the blanching of the kale which brightens up the leaf and softens its texture.
The best thing about this is it combines several “super” foods: kale, quinoa, cranberries and walnut oil which has 1.77g of Omega 3’s per serving! So feel free to indulge!
Who doesn’t love pot roast? Well, I suppose some of my vegetarian friends are not fans, but most everyone else I know deems pot roast as the ultimate comfort food. However, I have heard many friends complain that they have not been successful… that often the meat comes out tough!
Contrary to belief, tough pot roast is not a result of over-cooking… but of UNDER-cooking! And the science of that is not always consistent. For example, the rule of thumb is to cook low and slow, about 1 hour per pound of meat. But temperatures in ovens vary and sometimes the weather can throw everything off… so shoot for an hour per pound, but if it’s not falling apart tender then put it back in and check it every 20 minutes. I had a small 2lb roast this time, yet it took 3 hours. You just never know. But the longer in the oven the more the connective tissues break down and turn into succulent deliciousness.
I am generally not a dessert person. Often, when out to dinner, I opt for a second glass of wine over ordering dessert. If I’m going to spend the calories, I’d rather it be on wine. 🙂 But cheesecake has long been a weakness of mine. And this just may be the most perfect cheesecake I’ve ever tasted. Adapted from a couple of recipes I’ve researched, below is the final product after much trial and error.
Also, I’m dedicating this post to my sister Brenda… who two days before Christmas was madly searching stores for a cheesecake without toppings. When I said, “It’s too bad you don’t live closer, I’m making cheesecakes tomorrow.” She replied, “Wait. You can make a cheesecake?”
Sometimes it’s hard to believe we come from the same womb.