Quips, Travails and Braised Oxtails

Category: Pantry cooking

The Food Desert Project - Savory Cottage Cheese Tomato Tartlets

When I saw these muffins featured on one of my favorite blogs, 101 Cookbooks, I immediately thought of this project: the recipe didn’t seem to need much modification to fit it. The ingredients make me wonder, though: a savory cheese tart with almonds screams Moorish influence to me. I did a search of Spanish websites... Read more »

By QuipsTravails,
January 29, 2014 at 9:00 am •

The Food Desert Project: Salade "Nicoise"

Salade Nicoise (niˈswaz), is a hifalootin name for a viniagrette-based tuna salad. It’s also the filling for Pan Bagnat, (pan ban-YAH, giving you a guide because I always have to ask how to say it when I order one, myself – darn those French and their silent Ts!) which is just this salad stuffed into... Read more »

By QuipsTravails,
January 15, 2014 at 9:00 am •

The Food Desert Project: Pretzel Bread for Bread Bowls

Happy New Year! Before we dive into today’s recipe, I thought I’d follow the crowd a bit and tell you about some of the recipes I’ve posted this year, just in case you missed them! My most popular post so far this year was one recipe that I used to make two different kinds of... Read more »

By QuipsTravails,
January 1, 2014 at 9:00 am •

The Food Desert Project: Tunafish Kedgeree

Kedgeree – doesn’t the name just make you think of Lady Grantham? This dish represented the height of culinary fashion in Britian during the Victorian Era: it updated stodgy smoked fish and eggs with exotic and mysterious flavors imported from then-colonial India. Across the pond, kedgeree didn’t really catch on; at that time Americans were... Read more »

By QuipsTravails,
December 18, 2013 at 9:00 am •

The Food Desert Project - Mini Cranberry Panettone and the story of Tony's Bread

We are carried to the end of December by our noses, led by the rich smells of yeast and spices from the warm oven. Of all these aromatic holiday delights, perhaps the most famous is the cupola-shaped Panettone, a tradition that originated in 15th- Century Milan. As with so many other holiday traditions, along with the... Read more »

By QuipsTravails,
December 4, 2013 at 9:00 am •

The Food Desert Project - Pecan-Date Tassies

It’s pie season again! Sadly, I am a bit under the weather, so my usual plethora of pies won’t be happening this year – so I decided I would make up in quantity what I can’t do in variety. Tassies (possibly an Anglicization of the French word for cup, “tasse”) are little one-bite pies, and I adapted... Read more »

By QuipsTravails,
November 20, 2013 at 9:00 am •

The Food Desert Project: Lightning-Fast Tomato Soup and Toasted Cheese Soldiers

This is a week where, like most of you, I’m behind, frazzled, can’t think straight and really, really need dinner on the table ten minutes ago. Once upon a time, on a day such as this one, I sent my husband to make dinner, fully expecting to find cold bowls of cereal and glasses of... Read more »

By QuipsTravails,
November 6, 2013 at 9:00 am •

The Food Desert Project: Bolani Kadu (Persian Pumpkin Turnovers)

Whenever autumn rolls around, I stockpile cans of pumpkin puree – not the “pumpkin pie filling” that has who knows what added, but the plain stuff. I love baking with it, and for Halloween breakfast I’d made pumpkin muffins and added a jam swirl to the batter, which used 1 cup of pumpkin. Terrific. Of... Read more »

By QuipsTravails,
October 23, 2013 at 9:00 am •

The Food Desert Project: Vegan Pumpkin Almond Cream Soup

Every year, we host the Neighborhood Watch for Halloween. A while back, our neighborhood was plagued by teens who thought egg-throwing was mischief and good fun, but who didn’t realize that eggs permanently stain masonry and fabric awnings, and etch the paint on cars. Over 40 dozen eggs (we retrieved the cartons,) or 4 full cases was... Read more »

By QuipsTravails,
October 9, 2013 at 9:00 am •

The Food Desert Project: ماست و لبو (Beet & Yogurt) Tarts

I admit it: I hate canned beets. I have since I was a girl, and I only recently forgave beets as an entire genre of food when I discovered I could roast yellow beets and toss them with lime butter, and then found beet chips, which have become a staple in the Hays household. However,... Read more »

By QuipsTravails,
September 25, 2013 at 9:00 am •

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