Category: Vegetarian

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

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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Lavender Lemon Scones

{Food Memories}

Lavender lemon Scones close up with yellow flower photo P1020760_zps0474eca8.jpg

You and I probably don’t think of the same thing when we hear the word ”scone.” The American version is typically a triangle-shaped sweet cookie, while the New Zealand scone bears more resemblance to a Southern-style biscuit: It’s tender and flaky, it can be sweet or savoury, and it never lasts more than a day.

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Happy Easter!

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Each year, I have a brief fling with marshmallow Peeps that stretches from February until Easter Sunday. I buy them by the dozen and eat them, chick after chick, until I can’t stomach any more. They’re one of the few junk foods that I make an exception for. The little faces and beaks just tip me right over the edge.

As of today, the Peeps body count is hovering around eight dozen.

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Farmhouse Ricotta

{Two Ingredient Tuesday}

3.18.14 - Farmhouse Ricotta Spoonful photo P1020539_zpsc63af230.jpg

I grew up thinking that ricotta was nasty. Having only met it in soggy baked dishes, I thought ricotta could only ever taste like bland, wet, gritty rubber. Then I tasted homemade ricotta. Did you know that ricotta can actually taste like milk? That the texture can be rich and amazing? It has two ingredients and requires almost no effort. Continue reading