Pineapple Upside-Down Cake
What does one do with a whole pineapple? The first half is sliced and savored for breakfast for a week. The second half is caramelized in butter and brown sugar and baked into a cake. The first half is refreshing and delightful — a harbinger of summertime. The second half tastes downright sinful. Ingredients for topping: 1/2 medium pineapple, peeled, quartered lengthwise, and cored...
Look who joined Instagram! I’m “domnicella.” Come say hi.
Few things on this planet are better than fresh fruit preserves. We had a few cups of diced plums leftover from Ramenpalooza (originally intended as garnish for the sake punch) so I promptly made them into preserves. Simmered over low heat with a bit of sugar and fresh lemon juice, the plums transformed into sticky sweet heaven. Now all I need is a fresh buttery loaf of brioche.
Rhubarb Ginger Crumb Bars
I didn’t grow up with rhubarb. With the exception of that fake rubbery stuff that comes in pre-made strawberry rhubarb pies, I had no experience with it. (Nor did I understand why they kept insisting on cramming it into perfectly good strawberry pies.) Rhubarb doesn’t grow in Miami (at least, not that I’m aware of) — it’s far too hot. Aside from the grocery...
Roasted Curried Cauliflower
Cauliflower is one of those vegetables that some people love and other people don’t get. It’s white. It’s crunchy. It’s innocuous on the taste spectrum. Roasting cauliflower in homemade curry, however, takes it from nothing special to yum-o. Ingredients: 1 head cauliflower, cleaned and cut into florets 2 tablespoons olive oil 1 shallot, minced 2 garlic cloves,...
Mocha Chip Cookies
Ever in the mood for chocolate that isn’t over the top? These mocha chip cookies are perfect for exactly that. A chocolate cookie laced with a hint of coffee without being overly rich or heavy. Don’t get me wrong — I like rich, dense, decadence as much as the next person. But sometimes lighter fare is in order. These mocha chip cookies curb that chocolate hankering without...
Food Coma Happies
Man, can you believe that brisket? So tender! So juicy! And how she thoughtfully spared us from that roasted carrot crap. Sigh. This is going to be the best nap ever.
I love Peppadew peppers. Lurrrrrve. Given the chance I’d probably eat them every day. They’re so damn delicious. Sweet. Spicy. Crunchy. Wildly addictive. The last time I had a bottle of Pappadew peppers I deliberately saved the juice, as I figured it’d be perfect for pickling beets. I’m so good at being right. These beets were blanched for 10-15 minutes —...
A Bubbie Birthday
This past weekend Renee and I catered a birthday party for one of our friends, Emily. The menu included beet carpaccio with parsley salad and horseradish dill cream, whitefish on rye toast with capers and egg yolks, chicken gribenes and pickled vegetables, matzoh ball soup, Bubbie’s special brisket with potato kugel and balsamic roasted carrots, and nutella bread pudding with bourbon fried bacon...
I wish blossoms weren’t so fleeting. I miss them already.
Homemade Refried Beans
Refried beans are something I love. LOVE. They aren’t supposed to be all that good for you because, well, they’re fried. But they’re beans! Beans are superfood superstars. How bad can they be? These refried beans are fast, easy, and nutritious — no deep frying or excess fat to speak of. Kick the health factor up a notch by soaking and cooking dried beans from...
I don’t know about you, but I need a nap. All this wheelin’ and dealin’ tuckered me out.
Introducing: The District Parlour Co.
Internets! I have an announcement to make: my good friend, Renee, and I have launched The District Parlour Co. together! We specialize in catering, pop-up restaurants, event management, social media, and PR. The last month has been an exciting blur — from Bubbie’s Seder to Mexican to Ramenpalooza with two of DC’s celebrity chefs — it’s been a blast. Read about...