I’ve had a Foodie first! For the first time, I took an actual cooking class…and I’ll be doing it again :) When I received an all too excited phone call from my mom a few weeks ago inviting me to a cooking class in Danbury I was skeptical. It was a weeknight class, 40 minutes away from my house and I have a newborn, Grad school work, and a new full time job to attend to…in hind sight, I’m so glad I went! Chef Tom Devine was witty, funny, and food smart. The company was entertaining and were fellow-foodies. The recipes were easily executed, increasingly delicious, and a beautiful mix for meat-eaters and veggie lovers the same. Here’s my review on the Two Steps Downtown Grille and Ciao! Catering cooking class.
Autumn has finally reached us with beautiful, colorful days and pumpkin spiced coffees, breads, beers, you name it! As my Foodies know, I am anything but a baker but today I attempted a recipe from my favorite Cooking Light magazine and I’ll give myself a pat on the back! The original recipe sounded delicious but as usual, I added my own twist and was pleasantly surprised with the results. Here’s a nod to those crisp fall days and my recipe for Pumpkin Beer Banana Bread.
The kids are back in school, a chill is in the air and soon the scent of pumpkin everything will surround us! But before we rush to order spiced lattes and pick apples at orchards, I’d like to give one last send off to summer with my favorite go-to party dish. It’s not only the easiest dip you’ll ever make but it seconds as a great topping for chicken, fish, or tacos. It’s gained fast popularity and there are tons of versions out now but I’m sure you’ll love mine the most! Here’s my recipe for Cowboy Caviar.
Summer is the season for fresh garden vegetables and after three years, we have fiiiiiinally perfected the art of the patio tomato. With an abundance growing on our porch (with the exception of one or two sampled by our smallest dog), it won’t be long before we’re stocked with sauce. But how else can we enjoy these tasty fruits (yes, a tomato is a fruit!) other than stacked with basil and mozzarella or tossed with balsamic for bruschetta? This great recipe for Tomato Tartine’s can be enjoyed any season and makes an impressive dish with little effort!
We are cheese lovers in our house! Any and all; hard Parmesan, salty feta, rich brie, tangy bleu, you name it and we’ve used it on crackers, in mac ‘n cheese, or eaten it straight off the cutting board in a dark kitchen, at midnight, after putting Luca to bed. It’s got so many uses and is easily one of the most versatile ingredients in the kitchen. Useful in dishes made for every meal and snack, it’s even a dessert I can manage! One of the simplest at home cheese recipes to experiment with is ricotta. With few ingredients and simple instructions, you can feel free to change it up without the fear of messing it up! Here’s the basic Homemade Ricotta recipe.