Remember the tattie scones (potato flatbreads) from last week? We did too. That’s why we made them all over again this week. We were hankering for some chicken verde burritos, a newly acquired favorite recipe, and thought that tender, pliable potato-based tortillas would be the perfect vehicle for a saucy chicken filling. Sometimes I make…
Category: Chef Ben Cooks!
Every Day, A New Culinary Delight
When I was in junior high, there was a bulletin board just outside the typing room that advertised the school cafeteria’s menu for the week. The plastic letters got swapped weekly to spell out things like “Sloppy Joes” or Tuna Noodle Casserole,” but the slogan that remained along the bottom all year long promised, “Every…
Biting Off More Than You Can Chew
I thought we had things well in hand. We were trying beef braciole, a dish I had never made, eaten, or pronounced before, but what could go wrong with my trusty sous chef at my side? Throw in some homemade pasta and some dinner guests (Sophia and Jake) and you’ve got a recipe for a…
‘Tis the Seasoning
Crab cakes. They don’t exactly scream Christmas to me, but I suppose if you are feeding the Grinch, or if the hustle and bustle of the season has you feeling crabby, they might be a good choice. Once Ben issued the Crab Cake Proclamation, there was no turning back. It sounded like an easy enough…
Dutch Treat
When Phil was 4, 11, and 18 years old, he and his family lived in the Netherlands while his father researched English Puritans in Holland, and their ties to the country remain strong. The aspect of Dutch culture that has made its strongest impression on me from family lore is the no-nonsense approach. If any…
Currying Favor?
We had a wonderful Thanksgiving, deeply rooted in family tradition. There is something comforting in knowing that we can count on the same people, food, schedule, and activities, with room for a little creativity here and there. People always begin arriving Wednesday. Ben always designs a mean charcuterie board for Thursday noon. Though sides may…
Baptism by Cream
We tried a new recipe this week, in which cream played a starring role. I can’t even blame it on Ben. It was all me. I fell prey to the enticing photo in the NYT cooking section and couldn’t resist the idea of Cheesy Hasselback Potato Gratin (Recipe by J. Kenji Lopez-Alt). I am a…
Chicken Little
This week, Ben and I made another favorite recipe from Hope’s Table, by Hope Helmuth, Creamy Italian Chicken and Pasta. The recipe is found in the recipe index or below. Of course, it was delicious. When the cream rolls up in a limo, the game is over. It’s not a fair fight. Chickpeas, step aside….
Eater’s Digest
This week, I asked Ben to pick something from our favorite cookbook, Hope’s Table, by Hope Helmuth. The food isn’t fussy or hard, just simple and delicious. We have made tons of recipes from this cookbook, and Ben took his job earnestly. After carefully thumbing through the pages, he showed me the picture of pork…
This Little Piggy
Some weeks we have a smart plan for executing balanced, diverse meals. This week it was the all pork all the time channel. First, Phil made pork tenderloin satay with peanut sauce, rice and edamame. Declicious! Ben had his heart set on biscuits and sausage gravy, so that was the next supper. Tonight, it was…