peonies

23 May

I had some friends over for brunch yesterday and I’ll post about the food in a bit, but I wanted to share these beautiful peonies with you.  Peonies are in full bloom right now and I have been splurging on them at the farmer’s market lately.  I can’t help it!  They smell amazing and make the perfect spring time table decoration.

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bruschetta

19 May

The other day my brother asked me how to make bruschetta.  Although tomatoes aren’t quite in season yet, they’re  starting to pop up at the market. I have found that the key to making tasty bruschetta is to let the tomatoes marinate in olive oil and salt for a little before mixing in any other ingredient.  I don’t know if this is the traditional way to make it, but it sure tastes good.  Remember when you are storing tomatoes to keep them on the counter top.  If they go in the fridge their flavor will change.

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chicken paillard

13 May

Stressful day at work?  Make chicken paillard!  After countless hours of scientific research, I have come to the very precise conclusion that this is the perfect dish to make after a long day.  First of all, it takes about 10 minutes to make. Secondly, it requires very few ingredients.  But most importantly, you get to pound the crap out of some meat.  Forget screaming into your pillow, just try making chicken paillard and your stress will go away in no time!

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steak with greens

10 May

Sometimes I think my recipes are ways not to cook/get bamboozled into buying too much food at the super market.  Take what happened to me yesterday: I wanted to make steak and greens.  So, I went to the store and some how ended up with 2 pounds of meat-  two freaking pounds of meat that was way over budget and enough food to feed a family of four.  Well, I cooked all of the steak yesterday (LOTS of leftovers) and learned my lesson about the butcher counter: do not let the butcher talk you into buying massive amounts meat.  Simply stick with your task at hand, buy the appropriate amount of meat for two people (the recommended serving of meat per person is the size of a deck of playing cards) and be on your way.

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chicken and apples

5 May

It’s been so warm and lovely out the past few days I was in the mood to cook with some fruit.  This chicken dish is hearty but not too heavy-perfect for this hot spring weather.

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pizza pizza

28 Apr

Okay, I have a confession to make.  Last night was the first time I have ever made pizza.  I mean, can you blame me?  I live in New York and the idea of staying home and cooking pizza never really occurred to me.  When I’m craving pizza, I usually bop over to my local pizza place, Artichoke and grab a slice (if you haven’t been, it’s a must). When my friend H mentioned to me that she has been making pies lately, I was intrigued and asked her if she would teach me.

Before I get into the recipe (which is pretty easy), I want to take some time to discuss Trader Joes.  I love Trader Joes-it’s inexpensive and all of the employees seem genuinely happy to be stocking the shelves.  It was my store of choice in college.  I dislike, however, the frighteningly long line at the Trader Joes in Union Square.  When H told me we had to go there to get inexpensive dough and pizza sauce, I cringed.  I discovered that it was worth the money for certain items-I’ll break down the cost at the end, but the important lesson I learned about Trader Joes is this: go with a friend. One of you can stand in line while the other shops.

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FEED Top Chef Challenge

26 Apr

Last night I was very excited and honored to be a judge at the Columbia University FEED Club’s Top Chef Event.  The challenge was, and I quote, “to cook a plentiful, low-budgeted and healthy meal” with only $17 dollars that would feed a family of eight. One in every 6 Americans faces this very challenge every day.  Six teams faced off against each other to compete for the title of Top Chef.  I was really excited to see how creative each team was with only $17.  There was everything from spinach frittata to fresh bruschetta. “Not Sam’s Mom’s Cooking” took home the grand prize with their spicy and flavorful jambalaya, but all the teams did a wonderful job!  Thanks, CU FEED Club for letting me be a part of Top Chef!  For more info about FEED, click here.

click for more pictures….

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