Bittersweet Grapefruit Marmalade

{Two Ingredient Tuesday}

Catherine McClelland - Bittersweet marmalade

My birthday this year came during a very bittersweet week: My parents and brother are in the process of moving to Phoenix; I’m staying here. My birthday dinner was the last time we would ever sit down together for a meal in that house.

Helping to pack up and sell off the contents of my childhood house over the past few months has been full of sad pangs and heart-wrenches. We picked through all my childhood books, tore up the vegetable garden where my dad and I had spent happy summer hours, bid farewell to the woods where I played as a child. Nostalgia strikes in strange moments. We held a yard sale and I was nearly moved to tears over the little footstool from our bathroom, a permanent fixture in my daily routine now looking oddly out of place in the hands of a stranger who was bargaining over the one-dollar price tag.

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Fava bean & avocado crostini

Today, we’re going to talk about these peculiar beauties.

Photo (c) Catherine McClelland

Tomatoes are the rock-stars of late summer, with their jewel tones and juicy acidity. They eclipse some of their costars, like tomatillos, okra, and fava beans–which is a shame.  Continue reading

Pastina + big news!

{Two Ingredient Tuesday}

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Today we’re going to make pastina, or as my bolognese host mother Adele called it, stelline (“tiny stars”). Modern Italians don’t always have time for the languid multi-course dinners of the old days, but Adele always made sure that the evening meal was separated into the distinct courses of primo (pasta or starch), secondo (meat), contorni (sides), and a little sweet treat or an end of cheese for the dolce, always with a clean plate in between courses, despite her dishwasher that was about the size of an American toaster. Stelline was one of her go-to dishes for the starch course: quick and easy, warm, comforting, familiar. Continue reading

Hungarian Chicken Heart Stew

Photo (c) Catherine McClelland - Hungarian chicken heart gizzard stew in bowl

I could have posted something spooky-adorable for Halloween, but instead I offer something more…visceral. The weather is turning colder, our thoughts are turning away from salads and ice cream to warmer meals. This stew happens to fit the theme of the day, but it’s not a holiday gimmick–it’s genuinely delicious. I cook it from October until the geese fly home in the spring. Continue reading

Yoghurt Flatbread and Tomato Skewers

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The first time I ever made flatbread, I halved every ingredient quantity except the salt. Since then, flatbread and I never quite got along. I found every conceivable way to ruin them—burnt, tough, undercooked, oversalted, bitter—flatbread and I didn’t gel. Then I found this recipe.

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Caffè Corretto

{Two Ingredient Tuesday}

Coffee beans + Sambuca photo 2ITCoffeeplusSambuca_zpsc5b4fd1b.jpg

Here’s how I judge coffee: if the light passes through it, it’s not strong enough. I’ve always been that way, and so has everyone else in my family. I use a French press for my everyday cup of dark, evil, caffeine mud, but even the best French press coffee pales in comparison to a perfectly brewed shot of espresso.

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Pickled Onions

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This recipe started with a 10 pound honey jar. Did you know they make those? Not only that, there are people out there who actually buy them, like my friend Sarah. Now, to me, the only logical use for that much honey is a massive mead-brewing operation (think of the thousands of pieces of toast you’d have to go through otherwise), but in any case, she did the hard work and finished it all herself. It was my job to find an exciting use for the empty jar.

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