Tagged: two ingredient tuesday

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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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

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

Candied Mandarins

{Two Ingredient Tuesday}

Aren’t they just a gallon of sunshine in a one-pint jar?

2IT Mandarins - Candied mandarins Lead photo photo P1020396_zpsdc023c20.jpg

The Lord in his kindness granted us citrus fruits during the grey and unloved month of February. Just when we can’t stomach one more casserole, one more out-of-season New Years’ Resolution salad, the markets blossom with blood oranges, grapefruit, lemons, Valencia oranges, and mandarins. It’s all the sunshine that we summer-starved New Yorkers have been craving. Continue reading

Avocado Halves & Soy Sauce

This recipe is my earliest food memory. I remember standing in my living room in New Zealand, four years old, and I could see out the window that it was already dark outside. My parents were trying to put me to bed, but I caught a glimpse of a late-night snack in the kitchen. I wanted one too.

“You won’t like this, Catherine,” my mother insisted. “It’s avocado. The flavour is too strong for you.”

Issue a challenge like that to a child, and you will get a declaration of war.

When she did give me some, a soft green avocado half with a little spoonful of soy sauce nestled in its hollow (“And don’t spill it on the carpet, Catherine.”), I sat carefully on the couch with it and finished the whole thing, bite after bite of salty umami richness.

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