Cookie Sheet Clambake!

cookie sheet clambake

I should start out by confessing right here and now that I have never in my life been to an actual clambake.  I think they involve things like digging a hole in the sand, and wrapping things in seaweed, and other feats that I know I am never, ever going to pull off.  Not unless someone invites me to a clambake and tells me exactly what to do.  I would make a great clambake assistant, I think.  But since there are no clambake invitations on my calendar, and since I know they involve clams which I do love, I decided to take matters into my own hands and create my own clambake.  INSIDE.  With a cookie sheet instead of a pit.  So with apologies to the clambake purists out there, here goes! Read More & Get the Recipe

Poached Egg and Roasted Vegetable Salad

roasted vegetable salad with poached egg

There's something about roasting vegetables that is just some kind of magic.  Not that there is anything wrong with a plain old raw carrot, but when you take that same carrot, mix it up with some little potatoes and some beets and toss the whole thing with a little olive oil and salt and roast it until everything is warm and tender on the inside and a little crispy on the outside...that is Vegetable Magic.  And when you put those roasted veggies on some lettuce and top the whole thing off with a poached egg...hello, GORGEOUS! Read More & Get the Recipe

Winter Vegetable Soup

winter vegetable soup

Here we are again, smack in the cold and frosty heart of winter.  So you know what we need?  Well, besides crackling fires and lots of blankets and dogs that curl up obligingly on our toes?  We need SOUP.  Warm, wonderful, thick, creamy good and good for you soup.  And lots of it.  And since it is January and I am still in the midst of being pretty good about my post-holiday light eating, I need all that warm thick creaminess to come without any, well, cream.  That's not too much to ask, do you think?  Me too. Read More & Get the Recipe

Smoked Salmon Potato Bites

smoked salmon potato bites

I don't make things with smoked salmon that often - I'm not sure why, because whenever we have it I remember that it is tender and salty and tastes like the ocean.  But I tend to like it in little bits, like the recipe for everything scrambled eggs that I posted last week, which means that whenever I buy it I tend to have leftover smoked salmon in the fridge.  And while I always can and do whirl some of it into a salmon cream cheese spread, this time I decided to try it as part of a little appetizer.  Meaning that once again the Southern husband got appetizers for dinner.  (He didn't seem to mind.) Read More & Get the Recipe

Fish and Chips!

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A little while ago I went to one of my favorite cities in the world: beautiful, merry old London.  I love this city so much...I get to see old friends (hi, Simon!) and revel in the fact that for once I am in a place where the tea drinkers like me outnumber the coffee drinkers I'm surrounded by at home.  I always come home inspired to make my own tea out of actual leaves that aren't in a bag, and to try my hand at some British favorites, and this time was no different.  Which meant that shortly after I got home, the Southern husband found himself eating batter-dipped fish and chips lovingly presented to him in a newspaper cone. Read More & Get the Recipe

Low Country Shrimp Boil

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So, this recipe is really called "Low Country Boil" in my house, I just threw the Shrimp in there to get your attention. The first time I had this ultimate Southern summer dish was with my husband's extended family down in South Carolina. (That was the time I had my first red-eye gravy, and my first Krispy Kreme doughnut, and not the first time I ever had grits but definitely the first time I had THAT MANY grits). One of the many, many things I love about my Atlanta-born husband is that I have been indoctrinated into Southern cooking, Southern music and Southern figures of speech. And this easy, spicy, relaxed Southern dish is one of my sentimental favorites. For all my fellow Northerners, here is a quick introduction to the history of this dish -- it is well known around the South (also by the name Frogmore Stew), but the fish varies from region to region. In the Louisiana area the fish used is crawfish (yum, yum), but in the Carolinas and Georgia we are talking shrimp, nice big Read More & Get the Recipe