Blog Archives for category Amy’s Favorites
You can crack a Festival Squash in half, remove the seeds, and roast face-down on a baking sheet at 425 for 30 minutes or so. Then scoop out the meat and eat it just like that. Or add just a bit of cream and seasoning for delicious mashed squash. Or dice it up and roast or boil it for a lovely topping for salad, or a great side dish. Or throw it in the blender with a little chicken stock and puree until really smooth and then sit a pork chop or chicken breast on top of it and you have a homemade equivalent to those purees that are all the rage in restaurants right now. I was feeling particularly fancy, so I decided to use it as ravioli filling, mixed with cheese and herbs….
And here’s my latest favorite. It’s a mushroom tomato cream sauce that is velvety and meaty and just plain heavenly. Like any good sauce, it takes time for the flavors to really meld and create a multi-dimensional finished product. So take your time if you can. Pull on your old school apron and grab your favorite worn wooden spoon, and as the sauce’s aroma wafts over you, let your inner-Nonna manifest. I can pretty much guarantee that you’ll love this plate of pasta and sauce. Enjoy!…
And from that day forth, we were all chinese food fans. We ordered a wide range of foods there: chicken with broccoli, beef with broccoli, and shrimp with broccoli. (I never said we were an adventurous bunch.) If I was a betting woman, I’d say those are still my parents’ top picks. Though maybe not the beef so much – red meat, you know, gotta keep it healthy…
I have this friend Beef who thinks that I am obsessed with carrots. I have no idea where this assumption came from; perhaps because I’m a carrot top she figured that I must really like carrots? Sure, I like carrots as much as any other kid, but not nearly as much as Beef thinks I should….
The Universe wants me to blog about Chicken Piccata. I have no idea why, but I’m sure of it. I haven’t even thought about the lemony-briny chicken dish for at least a decade, then about a week ago, a coworker asked me if I had a recipe for it. That sent me on a wild goose chase hunting down and testing all the possible ways to make the dish. (Luckily there aren’t many variations.) Then a few short days later, we made the dish in a cooking class at the Arts Institute. Thanks, Universe. I got the hint….
Everyone had a goldfish or two as a kid, right? Well we had goldfish too, but could never seem to keep them alive in the living room aquarium. One summer my brother won big at the Home and School Fair’s ping pong toss, and came home with about a dozen tiny, vulnerable goldfish. Seriously, these babies had about a 12-hour shelf life. They were the kind of goldfish that every parent loathes, because they know they’re a one-way ticket to a kid’s first talk about death and dying and do animals go to heaven. They really only have one direction they’re headed, and that’s straight to a ceremonial flushing….
So what do you do when you have copious amounts of peaches sitting out to ripen all over the kitchen counter? Well you make pie, silly. And when I talk about peach pie and growing up, I have to back up for a minute and introduce to you to a new character: SUE!….