As soon as the weather even so much as teases colder temperatures, I find myself chomping at the bit to make soup. To me, soup is as comforting to make as it is to eat. It’s so simple and you have the ability to layer flavors and add in hidden veggies–so what’s not to like? This Broccoli Cheddar soup came from a Google search in which I landed here. I was looking for something that didn’t use a ton of cream because I wanted to keep it as light as possible.
Everyone is obsessed with cronuts–you know, the croissant/donut hybrid that has become the biggest deal ever the world!? In Philly we have but a few bakeries turning out these babies but they are still hard to come by. So, like an idiot, I convinced myself that I could make them myself. They didn’t really turn out looking exactly like cronuts because I improvised in a few spots and because I have really, really bad luck with yeast…and because I probably had no business trying in the first place.
I am a seafood purist. I still think there is nothing better than a good fillet of salmon with salt and pepper and a squeeze of lemon. Zesty basil sauce, however, is one of my favorites ways to spruce up a boring piece of fish. I use this for Mahi Mahi as well most other white fish like tilapia and flounder.
The recipe is from Paula Deen but I’m pretty sure I started making this sauce prior to her demise…but I’m not certain. So, this may be a politically incorrect fish, BUT in a whole new way.
Just because summer is “officially” over with the coming and going of Labor Day, doesn’t mean you have to immediately stop making your favorite summer foods. Summer doesn’t really end until September 21st so we still have a few weeks to make all the barbecue, fruit cobblers and potato salads that we didn’t get a chance to all throughout June, July and August!
Meatballs are a kind of weird thing to like but I love them. You can make a sandwich out of them, eat them with spaghetti or if you’re like me, sometimes they’re good all of their own! You don’t hear much about meatballs these days but I’m thinking they’re going to have a resurgence some day just like burgers, cauliflower and fro-yo have. In three years when someone dubs meatballs the food of summer, don’t say I didn’t tell you so!!!
Right now I am mourning the end of summer. It’ll take me a few weeks to accept the return of Autumn and get excited to bake Pumpkin bread, enjoy the leaves changing colors and break out some warmer clothing. But not yet, please, nature! I needed some super summer recipes badly, and this cupcake was the ultimate pick-me-up. A birthday request, it used seasonal ingredients that were readily available at the market: sweet, plump figs and beautiful, green heirloom tomatoes. I cried a little bit on the inside when I had to puree the tomatoes up–they were so pretty!
I have been lucky to get my hands on a copy of Gwyneth Paltrow’s cookbook, It’s All Good. I borrowed the book and it will be a very sad day when I have to finally return it so I have been on a rampage, making my way through the recipes quickly so I can take notes on all the good ones I liked! I owe Gwyneth an apology. Well not really, because I’m sure she doesn’t care that I thought she was a big old snob and I might have made fun of her for pretending she knew anything about cooking because every celeb thinks they can write a book or worse a cookbook. Most cannot but G.P. really can. Sorry for doubting you, G.P.!