As we continue our series on chefing with kids, I want to share another great way to get your little helpers involved in the process of making dinner (and get yourself a sous chef or two in the kitchen). Sushi. That’s right, Sushi. Earlier this week Finn was lucky enough to eat dinner at a friend’s house where sushi is a regular meal. Convinced that we could do the same, he suggested we become an all sushi all the time house, and while that wasn’t going to fly for me, I did agree – on his suggestion – that we make our own sushi for dinner last night. It was fun, it was easy, and the kids did most of the work. Just perfect! Come and cook with us! Continue reading “Sushi Sous Chef”
Tag: International Food
Please Pass the Parsley
Last week we took a walk down summer’s lane and gave you a few terrific summer sauces to stock your fridge with. This week we want to tell you a bit about a key ingredient in many of these sauces: parsley. It’s not something we think about much in this country; usually it is found as a garnish on a dish, set to the side, and never eaten. But parsley has so much more to offer than just decoration. It’s unique flavor profile, and nutritional properties make it a great addition to many dishes. And because it is easy to grow in a home garden, it is easy to come by and cheaply! So get out those parsley seeds and plant them in your window box today. Come and cook with us! Continue reading “Please Pass the Parsley”
Summer Bounty: Salsas and Sauces for the 4th and Beyond!
Let’s face it. Summer can be tough on the home cook. Whether it’s time you’d prefer spending at the beach, or heat that withers even the hardiest of chefs, keeping up your efforts in the kitchen while the sun shines late into the evening, well, it’s not easy. Lucky for us, Mother Nature understands that it can be tough to cook in the summer, so she fills our gardens and CSA boxes with wonderful, fresh herbs that will, with a little prep, make simple-to-prepare dishes shine. To help you get out of the kitchen and into the sun (where you’ll get lots of Vitamin D) we’ve collected our favorite recipes that add fragrance and flavor straight from the garden. They are easy to make and even easier to store in the fridge or freezer for later use. Talk about immediate satisfaction. Come and cook with us! Continue reading “Summer Bounty: Salsas and Sauces for the 4th and Beyond!”
All the Way from Italy
This is a special week for me as my husband Dan and I are headed off to Northern Italy for a belated honeymoon. Yay. We picked Northern Italy for two reasons: first, Dan, who is a winemaker, makes a wine in the style of that region. The label is called Massican and it’s delicious, so I was game for a honeymoon in the region. But the second reason has to do with my friend and blogging partner Kathrin. She introduced me to Northern Italy when she invited me to attend her wedding in her home town in Sudtirol. I am forever grateful to her for bringing this part of Italy into my life and heart, so for this week’s post I’ve asked her to share her two or three favorite recipes from the region. She’s cooked them all for me and I can attest first hand they are delicious. Come and cook with us (in Italy)!
Asparagus with Bozner Sauce
Spaghetti alla Carbonara
Hot Love Raspberry Dessert
Lamb, the Other Red Meat
The vegan, vegetarian, meat-eating debate continues to rage as we face increasing obesity issues, and environmental struggles across the country. The choice to remove meat from your diet is a personal one, and we won’t pretend to be versed enough to attempt to convince you one way or another; however, for ourselves and our families, meat is a product we choose to consume sporadically (and perhaps more often for the children) in a conscious fashion. In generations before us, the local butcher could tell you the provenance, name and hobbies of the animal where the meat came from. These days, factory farmed meats are ubiquitous, but a little research and choice about the meat you eat will go a long way towards improving your health. One way we attempt to get variety in our meat consumption is by choosing less popular meats. To do this, we go for lamb instead of beef. As it is a less popular red meat, it is less likely to be factory farmed. The trick to lamb is knowing how to cook it quickly, and deliciously. That’s where we come in. Come and cook with us! Continue reading “Lamb, the Other Red Meat”
Come and Cook with Us 