Adventures in air frying

I got an air fryer for Christmas and I’m super excited about it. It took some experimenting for me to get stuff right. I had a huge early mishap with fried chicken, but I got it right by the end of my time off. What I’ve found I like best about the Airfryer is how…

Almond brown butter Brussels sprouts – a New Years introduction

This is a family Thanksgiving classic that my aunt used to serve to “introduce” us to Brussels sprouts. It worked. They are still a favorite vegetable of mine. Butter doesn’t have a whole lot of room for improvement, but browning it really does launch it to the next level. Then you add almond slices to…

The forbidden quince

Quince is an ancient relative of the modern apple and pear. More popular in medieval times, the quince has been rumored to be the forbidden fruit from the Garden of Eden. It’s said that Paris awarded Aphrodite a quince in exchange for Helen, setting the course of events that lead to the Trojan war in…

Garlic bread spread

I made this especially for my beau. Garlic bread is one of his favorites and he often asks for it, but it’s never that easy to just whip up a butter mix in the middle of making the rest of dinner. This holiday season I made a batch of this butter so it I’d have…

Spaetzle

Spaetzle is a cross between an egg noodle and dumpling that originated in the Alps, and is served in a few German, Austrian, Swiss and French regional cuisines. It’s an easy recipe with a big payoff that takes maybe ten minutes tops to make, the trick is the last minutes are stressful. I always arrive…

An ode to figs

I wasn’t very familiar with figs before I studied abroad. I think the closest I’d come was a Fig Newton. As I traveled, I discovered people in Spain and Italy were downright giddy about them. Probably not only because they are deliciously sweet, the word is slang for something Pope Clement XIII liked to cover…

Burning heart chili

My beau loves chili, but too much tomato can cause heart burn for him. So I developed this “lower acid” version with a more diverse vegetable mix to deliver the flavor without relying entirely on tomato for the base. I think it’s much better than classic chili and he loves it. There’s a lot of…