The Next Food Network Star is…. Not Me!

The husband and I watch The Next Food Network Star pretty regularly.  He likes to comment on how there has to be a balance between being able to cook and being fun on camera. I just like watching all the food and all the different ways you can present it.

This year, the winner of the whole thing, Eddie Jackson (oh, hey, yeah, spoiler alert!) created a really interesting vegetable dish that I found fascinating.  It involved the new trend, zucchini and summer squash as noodles.  When my CSA on the following Tuesday arrived, full of zucchini and summer squash, I assumed it was a sign!

His recipe is here, so I won’t recreate it.  I will say that it was actually pretty easy and the most time-consuming part was peeling the zucchini and summer squash into ribbons with my veggie peeler.  A friend of mine has informed me that he has access to a number of veggie peelers that would do a better job but I have yet to see any of said peelers materialize in my home.

At any rate, I loved this dish and will be making it again, for sure.  Anything that uses butter, garlic, cheese and wine is ok by me!

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They really do look like real noodles!

My Favorite Night of the Summer

Each summer, friends and I get together to cook a meal.  A few years ago, it was a tribute to Julia Child, in honor of what would have been her 100th birthday.  The next year was an Italian theme.  The year after that was Middle Eastern.  This year was American Southern.  And, oh, what a  meal it was.

My HipstaPrint 889764929_4Fried chicken, collard greens, biscuits, honey butter, sauteed brussels sprouts with bacon, jalapeno cornbread, creamy grits, red velvet cake and mint juleps.  YUM.


I was responsible for the mint and simple syrup for the mint juleps.

My HipstaPrint 889764929_1Simple syrup is just that- so simple.  Pour one cup of water and one cup of white sugar into a saucepan, stir and heat over medium high heat until it boils and all the sugar is dissolved.  Take it off the heat and let it cool and you’ll have liquid sugar- great for iced tea iced coffee or cocktails.

I was also responsible for the honey butter and biscuits.

My HipstaPrint 889764929_23Flavored butter is actually also pretty easy.  Whip the butter with the flavoring you wish and then let it cool/set up in the fridge.  I used the very good butter (8oz) and added probably about 1/4-1/2 cup of honey and a pinch of salt.  I did it to taste.  And , oh, did it taste good.  Sweet, creamy…. blissful on warm biscuits.  Looked pretty as well.

My HipstaPrint 889764929_33The biscuits were a bit of an issue for me.  I made two different sets, using two different recipes. What I wanted to re-create were the big, fluffy, buttery, crave-them-all-the-time biscuits from Sweet Cheeks Q but neither of my recipes did that.  I suspect my baking soda wasn’t activating in the buttermilk.  I bought new baking soda the next day but haven’t tried again yet.

My HipstaPrint 889764929_42One of the biscuit recipes had me laminating the dough (no, not through the machine making it impervious to water), which I haven’t done before at home but which was pretty easy to do.  Basically, it means that you push pieces of soft butter into the dough, fold the dough over itself and then roll it out again.  It means that as it bakes, the water in the butter releases steam, which creates layers in the dough, leading to layers in the biscuits (think: croissants).

So what that looks like is this:

My HipstaPrint 889764929_22Roll out the dough. Smear soft butter around the top.

My HipstaPrint 889764929_25Fold one third over.

My HipstaPrint 889764929_37Fold the other third over.

My HipstaPrint 889764929Fold the bottom third up.

My HipstaPrint 889764929_11Fold the top third down.  Now roll it back out into the same size as you started with and do it again, two more times.  Then cut the biscuits.

My HipstaPrint 889764929_34My HipstaPrint 889764929_9See how they didn’t really rise?  Oh well, the honey butter made them tasty.

I was also responsible for the dessert.  I made a red velvet cake.  It was delicious.  And red.

My HipstaPrint 889764929_19My HipstaPrint 889764929_43I made a small cake for my kids to take to OGWO’s house for the overnight.

This was a three layer cake which was kind of fun to put together.

My HipstaPrint 889764929_41Layer one.

My HipstaPrint 889764929_20The final product.

My HipstaPrint 889764929_26So delicious.  The sweet, slightly chocolatey cake, offset by the tangy, creamy frosting.  Yum.

The fried chicken, grits and collard greens were the result of my friend C’s day of cooking.

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My HipstaPrint 889764929_28Our other friend, C, provided the appetizers:   hush puppies and mini-corn dogs.  Brilliant. He also made the brussles sprouts and jalapano cornbread.  My HipstaPrint 889764929_7It was a gorgeous meal, with so much fun, laughter, friends and such. good. food.

IMG_6437Best night of the summer!

Summer, Summer, Wherefore Art Thou Summer?

11.5 days.

276 hours.

16,560 minutes.

This is how long I have until school is out for the 2014-15 year.

It can not come soon enough.

This year, for the first time since I started in this position, I am not buried in assessments.  Instead, I am managing the mental health needs for (it seems like) all the students, staff and people in my life.  I am pretty tapped out.

Over the weekends, the kids and I sit and make our summer lists- what we want to do, where we want to go, who we want to see.  Our big goal for this summer is to visit all of the playgrounds in our town that have “water features”- sometimes it’s a splash pad, other times a big fountain- and then go back to our favorites as often as possible.

To get myself ready, I’m moving into my summer cooking mode which always means increasing the fruit and vegetable intake and reducing the meat.  Something about the heat makes me prefer the crisp, cool veggies and acidic, sweet flavors.

Some of my summer favorites:

My HipstaPrint 931118145_1Sweet, red, ripe strawberries.  We eat so many of these in the summer.  I keep thinking I should plant strawberry bushes so that we can just go out the yard and pick them.  Someday….

My HipstaPrint 931118145_6Peach, fresh mozzarella and basil salad, dressed with a bit of olive oil and salt.  So very unexpectedly good.  The creamy mozzarella is offset by the sweet, tangy peaches.

My HipstaPrint 931118145_7Roasted broccoli with a sprinkle of grated Parmesan cheese.  Crisp, crunchy and salty.

My HipstaPrint 931118145_4A pedestrian version of ratatouille.  Chopped onion sautéed until soft in some olive oil.  Sliced zucchini, summer squash and red peppers mixed in with a can of diced tomatoes, a few spoonfuls of tomato paste and some crushed garlic.  Seasoned with salt and fresh basil.  Cooked until it’s all tender and the flavors have melded together.  So good over white rice or couscous.  Summer in a bowl.

My HipstaPrint 931118145Shredded brussels sprouts sautéed with bacon, red pepper and finished with a little bit of balsamic vinegar.  So delicious.

My HipstaPrint 931118145_3My husband’s favorite summer meal- corn cut off the cob and sautéed with butter, sautéed brussels sprouts and steak.

And of course the ever present ICE CREAM.  ALL THE ICE CREAM.

Everyone please cross your fingers for me as we countdown the days…..





South African Sweet

When I lived in Israel, I met people from all over the world. Some of my favorites were from South Africa. Something about the accent in general and then the specific people I met. Through the wonders of Facebook, I have managed to stay in touch with many of them and I hope that someday I can actually go to South Africa to visit. I think it would be fun to travel around to see each of them and the country. Until then, I satisfy myself by looking at their photos on facebook- of the places, the people and the food. Oh, the food. Recently something called “milktart” came up on my newsfeed.

Do you know what this is? I did not. But I was intrigued. I did a little google research and found a number of recipes- some more complicated than others. I improvised with one fairly simple one and what I ended up with was a sweet dessert unlike anything else I’ve ever had. I made it on a Thursday evening. We cut into it on Friday and it was gone by Saturday night. You must make this. It is so good. Creamy, smooth, sweet and a touch savory/spicy from the cinnamon on top.

If this is what the food is like, I should book my ticket now.

South African Milktart
(as improvised based on a number of recipes by me, with apologies to the entire country of South Africa)
1 can of condensed milk (sweetened)
2 cans (use the empty can of condensed milk) milk (I used 2% but I’m sure whole would taste even better)
1 can (use the empty can of condensed milk) hot water
2 Tablespoons of butter
4 eggs
6 Tablespoons corn starch
pinch of salt
1 package of Biscoff cookies (you could probably use vanilla wafers or oreos or graham crackers too)
2-4 Tablespoons melted butter

Cinnamon for sprinkling over top


Put the cookies into a food processor or smush them up with a hammer.  Add two tablespoons of the melted butter and mix.  Put some into your hand and squeeze.  If it stays together, press it into a pie or cake pan.  If it doesn’t, add a bit more butter. Once all of the cookie crumb/butter mixture is pressed into the pan, put the pan into the fridge while you do the rest.
In a large saucepan over medium heat, combine the condensed milk, regular milk, water and butter. Add the eggs and cornstarch, whisk all together. I was a bit concerned about the eggs scrambling but they didn’t. Cook over medium to high heat until it thickens. Which it will do.  Be sure to whisk well and to scrape up the bottom and sides so that there are no lumps.

Pour it into the prepared crust.  Sprinkle the cinnamon over the top and then put in the fridge to set.  We left ours overnight but I did sneak a small taste before then- it was still slightly warm and it was delicious that way.

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Seriously, it was so good.  The kids loved it, the husband loved it, I loved it.  I have the ingredients to make another sitting in my pantry but…  I’m afraid if I do, I’ll hide it in my basement fridge and eat the whole thing myself.  Yum.

On an other note, I have about three posts started and in various stages of completion.  Work is slowing down now so perhaps I’ll eventually get to them….

I’m So Sorry

You guys.

Forgive me for what I am about to share with you.


You know that Trader Joe’s sells something called cookie butter, right?  It’s delicious and I only discovered it recently.  I prefer to eat it with a spoon once in a while.  I can’t imagine eating it any other way.  As good as it is, I was able to portion it out.  It wasn’t an obsession.

But this.  Oh no.

The Kitchen Paper posted a recipe for Oreo Cookie Butter.  Oh boy.  You guys.  I can’t even.

It’s so simple and yet so, so good.  It’s so dangerou to have becuase, honestly, I just made it and have already had three spoonfuls.  I mean, I JUST made it.  This is bad.  Bad, bad, bad.

Oreo Cookie Butter (Posted by The Kitchen Paper)


1 package oreo cookies (I actually used Wegman’s house brand.  Same thing, really)

1/4 cup coconut oil


Put the cookies and oil into the food processor.

My HipstaPrint 983616577_2Turn it on.  Let it run for about 3 minutes.  Scrape the sides and bottom.

My HipstaPrint 983616577Let it run for another 3-5 minutes.  I actually let it go longer because I ran upstairs to help with a bathroom issue, only to find that my son had locked himself out of his bedroom which required me to remove his doorknob… anyway, I let it blend a long time.

My HipstaPrint 983616577_4It will be warm from being chopped/blended for so long.  This will make it a good consistency for pouring into the jar you’re going to store it in.

My HipstaPrint 983616577_3After it cools, it will be more the consistency of peanut butter.  You could, I suppose, spread this on bread or graham crackers or something.  You could eat it with ice cream.  Or maybe dip fruit in it?  I prefer to eat it with a spoon.

My HipstaPrint 983616577_1Oh my.  So good.  Again, so sorry for showing this to you.  Best to just click to a new page and move past it.  Really.





Purim 2015

It’s been a long time, no?
I have good reasons but you’ve heard them all before (work, kids, life, work, sleep, friends, work, kids and oh, did I mention not enough time in the day ever?!) and they are just, well, they are just what they are. So. I’m here now.

And it’s Purim. A favorite holiday, made even better this year by my use of technology. As I sit here, buried in snow in Boston, my family and dear friends in Israel are sending me photographs of their gorgeous children, dressed in costume, playing outside on the green grass in the warm sun. Sunshine. Grass. Costumes. I am jealous.

So, we made Hamantaschen. I used the same recipe I used here but this time I took photos.

Hamanaschen via


2/3 cup butter, softened

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

2 1/2-3 cups of flour

1 teaspoon baking powder

dash of salt


Preheat oven to 375 F.

Cream the butter and sugar.  I used the food processor because, as you may recall, I am lazy.

My HipstaPrint 983616577_9Add the egg and vanilla and give it a whir.  Add the baking soda and flour and mix until it becomes a big ball.  My HipstaPrint 983616577_4Mine was super crumbly.  I should have added a bit of water here but didn’t.  Instead I sort of smushed it all together, wrapped it up and threw it in the fridge for a few hours.

My HipstaPrint 983616577_13When I took it out I realized that it was way too dry to be rolled out.  So I put it into my mixer and added a bit of water (maybe a spoonful or so) and mixed it up.  Made it more pliable and I was able to roll it out.

My HipstaPrint 983616577_12We used a small round cookie cutter.  My plan was to make small cookies- for the more commonly seen larger size, use a larger cookie cutter.

My HipstaPrint 983616577_3I rolled the dough to about 1/4 to an 1/8 of an inch thick and the kids helped me to cut out the circles.

IMG_3098 IMG_3096Now for filling.  Poppy seed  is my favorite and maybe one of these years I’ll make it.  We did the shortcut strawberry jam, apricot jam and chocolate since that’s what we had.  I melted the chocolate chips in the microwave before using them as past experience says that they won’t melt in the cookie itself.

My HipstaPrint 983616577To fill and shape, place a bit of the filing in the middle- maybe a half to a full teaspoon- in the center of the circle.  My HipstaPrint 983616577Wet a finger and trace the outside of the circle so that the sides will stick to themselves.  This was my son’s favorite part.  Sadly, I have zero photos of him helping me but he was so excited to do it.

Fold one edge over.

My HipstaPrint 983616577_7Fold the next edge, overlapping the first.

My HipstaPrint 983616577_15Fold the final edge over the first two, creating a triangle.

My HipstaPrint 983616577_11Place on a greased cookie sheet. Repeat until you’re out of dough.

My HipstaPrint 983616577_4Bake at 375 degrees for 10-15 minutes or until they are golden brown.  I actually like mine a bit underdone so tend to pull them on the early side.

My HipstaPrint 983616577_3Thanks for hanging in with me.  I owe my son a birthday letter since he’s almost 3 years and one month already!  Here’s his cake (it didn’t come out quite as well as I’d hoped, somewhat lopsided):

My HipstaPrint 983616577_1 My HipstaPrint 983616577It’s my daughter’s birthday next and tomorrow is their joint party at our house with friends.  I’ll be making cakes well into tonight….  Oh boy.  Who needs sleep?!


Catching Up

So it’s been more than a month since I last posted. Obviously I’ve been cooking but I haven’t really been cooking anything new or of note. True to my history, I’ve taken lots of photos and have often forgotten to photograph the final product. But in the interest of catching up, I’m going to throw them all up here and see what happens.

Happy holidays to you and yours! May these next few weeks bring you lots of love, laughter, joy and good food!

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Seasonal cupcakes from Whole Foods. The kids begged me and I couldn’t resist!

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Beginnings of the ever-present in the fall/winter chicken soup.

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My new favorite pasta to put into the chicken soup.

My HipstaPrint 823794753_16The beginnings of a Thanksgiving sandwich.

My HipstaPrint 823794753_27 Adding the cranberry sauce. My HipstaPrint 823794753_8and the warm, stove-top, of course, stuffing.

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One of our favorite go-to meals, thanks to a good friend and Cooking Light- Rosti with baked eggs. 

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What I may or may not have been having for dinner these days.



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What my kitchen looks like at the end of the night.


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I find dinosaurs in the strangest places!


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We have started our holiday season around here.


My HipstaPrint 823794753_30 My HipstaPrint 823794753_11 My HipstaPrint 823794753_17Which means brisket

My HipstaPrint 823794753_5and, of course, latkes.

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This year, we also had Chanukah pasta, thanks to another good friend.



My HipstaPrint 823794753_28 My HipstaPrint 823794753_9So, there you go. The last few weeks in pictures.  I am off on vacation for the next two weeks or so and may attempt a few fun food projects.  If so, stay tuned.  If not, well, stay tuned anyway.