Archive | April, 2006

Chilaquiles, aka Tortilla Pie

The top tortilla gets nice and crisp, while the other ones absorb the flavors of the filling. Cinco de Mayo is a “national celebration in Mexico [commemorating] the victory of Mexican forces led by General Ignacio Saragoza over the French expeditionary forces in the Battle of Puebla on May 5, 1862.” (Source: Wikipedia.) While most […]

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Crockpot Lasagna

It sounds terrible, doesn’t it? Crockpot lasagna? Who would eat that? Maybe someone who thinks Chef Boyardee is a culinary genius, but not someone who has functioning tastebuds. And if there’s anybody in your family from Italy, you’re probably planning to put a hit on me right now.* But please trust me: this is a […]

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Simple Bread Pudding

When life gives you stale bread, make bread pudding. A loaf of French bread lay on top of our bread box, staring at me. It was at least 4 days old and as hard as a rock. I’d planned on serving it with some lemon spaghetti but we wound up eating out – three nights […]

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Brown Sugar Chocolate Chip Cookies

When it comes to chocolate chip cookies, I like them thin, crisp, and buttery. That way, even a bite without a chocolate chip is still a delicious one. This recipe fits that description to a tee. (I make them without the chips for Kian, my chocolate-abhoring stepson.*) As always, chocolate chip cookies are best enjoyed […]

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Giada’s Lemon Spaghetti

AliCat over at Something So Clever made this and gave it a thumbs up, so I thought I’d give it a try. It’s very good – a light, summery meal. And so very easy to make. (I didn’t add any basil because I forgot to buy some; it was still delicious.) Giada De Laurentiis’ Lemon […]

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No-Bake Key Lime Pie

The color here is off; the pie really has an off white color. The lime juice isn’t strong enough to change the color and there are no eggs to add a yellow tint. Food coloring could easily give the pie more of a lime hue. Somewhere, I’d read that “real” key lime pie is not […]

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Pepe’s Key Lime Pie

After finding Key limes at the local grocery store, I decided to make a Key lime pie for Easter dinner. Since we’re in NYC for Easter, I made the pie in an unfamiliar kitchen (my parents’). I say this because making this gave me more trouble than it should have. I’m attributing most of that […]

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Spring Break

Photo Credit. We’ve leaving for NYC tomorrow to visit my parents for Easter, so things will be slow around here until we come back (…maybe; I made Q Cookies on the last trip). I want to hit up the new Trader Joe’s, Whole Foods and, of course, Veniero’s (plus other non–food–related locales). I plan to […]

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Not Recipe, Commentary

Today’s Fresh Air featured journalist Michael Pollan discussing his new book “The Ominivore’s Dilemma.” In the interview, Pollan talks about the global costs involved in producing food. For example, corn — found in a number of processed foods in the form of corn syrup — is produced using an unbelievable amount of fossil fuel (meaning, […]

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Baked French Toast (aka Pain Perdu Cuit Au Four*)

Garnished with a bit of powdered sugar and glazed pecans. Another recipe from Gourmet’s “Everyday Meals.” Theirs did not include cinnamon but I added it anyway – it seemed like a good idea. I used two 9-inch pie plates instead of a 13×9 baking dish (my 13×9 was on a 6 month sabbatical at a […]

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