Cheese 'n Pickles » cooking

What’s for Dinner, Quinn?

Mike — Mon, 23 Nov 2009 13:46:57 +0000

Culinary Adventures: Banana Espresso Chocolate Chip Muffins

Mike — Wed, 04 Mar 2009 10:18:00 +0000

Good morning!

Heather threw together these banana espresso chocolate chip muffins from the Baked cookbook. Baked is a fantastic bakery near us in Red Hook.

Saturday Night Dinner

Mike — Sun, 22 Feb 2009 02:38:25 +0000

Tonight, at Heather’s request, I made a little fresh pasta. First, the rolled out sheets…

…the cut pasta…

…and the final dish, finished with a tomato cream sauce.

Chickpeas in their own broth

Mike — Tue, 28 Oct 2008 01:48:27 +0000

Heather turned to Mark Bittman’s How to Cook Everything Vegetarian for tonight’s meal of chickpeas in their own broth. We also had some green beans and delicata squash that Heather picked up at the local farmer’s market. Very solid and easy to prepare meal.

Saturday night dinner

Mike — Sun, 19 Oct 2008 01:38:56 +0000

Tonight I made a tagine. The main ingredients were potatoes and butternut squash, but the main purpose of cooking this meal was to take some photos with our new camera. That may be the subject of another post.

Heather’s Latest Kitchen Work

Mike — Fri, 05 Sep 2008 13:00:56 +0000

Earlier in the week Heather crafted a Foccacia-style pizza based on a recipe from Cook’s Illustrated. It was delicious, although Heather already noted some portions of the recipe that she would handle differently.

Later in the week we had a Caprese salad crafted from a variety of tomatoes and basil from our garden. It was as good as it looks.

Saturday brunch

Mike — Sat, 16 Aug 2008 17:46:15 +0000

Here is where I show off some of the tomatoes from our garden. We’ve got Blondkopfchen, Green Sausage, Riesentraube, and some standard grape tomatoes in the salad. Scrambled eggs and rosemary-lavender potatoes complete the meal.

Heather’s recent kitchen work

Mike — Tue, 22 Jul 2008 01:20:14 +0000

What do you do when your garden has a 10 ft. cucumber plant that turns out 1 lb. fruits daily? You make pickles.

And tonight Heather made some lentil/chickpea patties served with a peanut sauce in a pita, with a cucumber and grape tomoto salad on the side. Quite tasty.

Fresh From the Garden Dinner – Mike’s Fish version

Heather — Mon, 14 Jul 2008 01:41:53 +0000

Earlier today, Mike alluded to our planned Asian vegetable feast with the produce we picked from our garden. After we picked our largest veggie yield to date, we did in fact cook up a delicious Asian-influenced meal. It was a shared cooking adventure – I prepared the cucumber salad (top right) and made myself a Thai-inspired tofu dish as my main protein. Mike consulted Mark Bittman’s How to Cook Everything Vegetarian and made the miso dipping sauce. He basted the sliced eggplant with a little sesame oil, broiled them and also prepared the green beans with a spicy garlic sauce. Finally he poached his halibut in a little olive oil, and then drizzled a sesame scallion sauce on top.

Start to finish it took us about an hour and a half, but the results were well worth it. Even Ezra and Helios got to sample a little fish, and were thrilled with that fairly rare event.

Finally, a meal this special couldn’t be accompanied by just any old beverage. I sampled the Virgil Root beer on the left, and found it decidedly pleasing. Much better then the common variety root beer that I usually run into on the rare occasion that a root beer appeals. And Mike enjoyed the organic English Ale on the right.

Overall, a delightful evening in the kitchen with results well enjoyed by all cheese’n'pickles participants!