Sometimes, all we need is a good comfort food. I know for me, that's oatmeal. The problem is, oatmeal can get super boring after awhile. Thankfully, that's why there's this thing called the Internet that has a bunch of different recipes and special tricks to spruce up even the dullest tasting oatmeal!
When adapting a recipe, it is important to identify the key flavors, and replace them with something similar. Here, I replaced the sugar, crème fraîche, and caramel with honey, as I don't keep crème fraîche on hand. I also added the gouda cheese because... well, I'm an apple and cheese fanatic.
That process of sharing recipes and collaborating epitomizes all that mountain cooking is: edible story-telling. Dishes are meant to evolve and adapt to the people creating them, and this recipe is no different. Beginning with my grandmother, as told to my aunt, then dictated to me, contributed to by a friend, and shared with you.
This recipe takes more attention to detail than most of my recipes, but I assure you that the results are worth it! This traditional Italian fruitcake, or Pampepato, combines rich chocolate and spicy black pepper and transforms a detested holiday dish into something delicious and rich with history.
Dec 30, 2012
With no discernible direction, I packed up my Target bedding and party tops and moved back in with good ol' Mom and Dad. It felt an awful lot like the worst thing in the entire world, but now that I am safely on the other side of my greatest fear, I have some advice to offer.
Dec 24, 2012
This delicious dip only takes about 20 minutes to prepare, and could not be any simpler to execute. I've already made it twice this week, and in both cases, I went home with a bowl scraped clean.
Dec 16, 2012
One of my favorite lunch orders is French Onion Soup. I love the way the croutons taste after soaking up that delicious broth!
If I had known then what I know now, it is that a gentle and delicious cocktail both provides a conversation starter and gives me something to do with my hands at parties. Here's a couple of my favorite budget-friendly cocktails that only seem way fancier than I can afford.
With the holidays (and holiday parties) on the horizon, my waistline requires a lighter option. This simple squash dishes serves both purposes equally and will fit well within your pre-holiday wallet restrictions, too!
There is no better time of year to enjoy soups, and this one will leave you warmed and satisfied. This curried squash soup would serve as the perfect side to a fall salad but also has the flavor to stand on its own.
Though Brussels sprouts often come with a bad reputation, all it took was one bite of this recipe to change my mind about them completely.
By a stroke of luck, my days off this week allowed a visit home. To my parents home. Where I was well loved and well fed. My mother's cooking style has always been fairly by the seat of her pants, but always delicious. My parents have grown into quite healthy eaters, and their cooking usually features low-fat, high fiber and protein foods. Salmon is a favorite here, and this week is finished with a tangy maple and soy glaze. This meal came straight from her table.
Food is such a central part of Southern culture, and my childhood was a reflection of that. As I have established myself in a new city, I find that most of the memories I am making now are also centered around food: trying new restaurants, introducing new ingredients into my repertoire and spending some time each week working on material for this column!