Tag: appetizer

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

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 »

Sundays with Sparky: Baba Ghanouj (Eggplant Dip)

Sundays with Sparky: Baba Ghanouj (Eggplant Dip)
It has to be said: one reason, besides that it is delicious, that we eat this stuff is just so we can run around the house yelling “Baba GanOOOUUUUUJJJJJJ” as though we are wolves being tickled mid-howl.  Sparky also likes to do rhinoplasty-card impressions with the eggplant: This is one of those dishes that seems... Read more »

The Food Desert Project: Causa Limeña (Spicy Mashed Potato Salad)

The Food Desert Project: Causa Limeña (Spicy Mashed Potato Salad)
We think of American and European foods as being meat-and-potatoes, but of course the true potato culture is Peru, where the potato was first cultivated; we are late adopters.  Ancient Peruvians preserved potatoes by naturally freeze-drying them: they were dug up and left outside to freeze during the night, after which the heat from the... Read more »
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Sundays with Sparky: Salami Rolls with Marinated Vegetables

Doesn't this look like a delicious lunch?
The last week has been peppered with extra days off,  which mean days where lunch isn’t as much of a structured event as it is an extended rummage through the refrigerator. Sparky and I decided to kick things up another level by taking our rummaged pantry finds and turning them into a delicious meal. We... Read more »

The Wayback Machine: Onion-braised Oxtail Pitcha

The Wayback Machine: Onion-braised Oxtail Pitcha
Sparky said to an ox,            “Employing some Knox, garlic, onions and wine you’ll transform to refined.” He began the Pitcha             with 3 onions and 2 cloves of garlic which, uh at 400 roasted in their skins ’til  wilted. For the eponymous recipe of this blog, I felt like we really needed to... Read more »

Sundays with Sparky: Cheesy Red Panda Crackers

Sundays with Sparky: Cheesy Red Panda Crackers
Sometimes, keeping kids cooking means finding ways to keep them interested – fortunately, the world of food frequently intersects with the worlds of engineering and crafting. Kids are natural engineers, especially on things where they have to use their hands. We’ve previously made Cheez Fish crackers with the help of some of Sparky’s buddies, but... Read more »
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The Food Desert Project - Antipasto-filled Gougeres (Cheese Puffs)

The Food Desert Project - Antipasto-filled Gougeres (Cheese Puffs)
Now, I’ve made cream puffs before; the dough, also known as choux pastry, is actually pretty easy and delightful on its own. Gougeres are nothing more than savory cream puffs; they have cheese added to the batter. They are typically served unfilled, but in this case we are stuffing them with Antipasto. Gougeres are not... Read more »