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Eat

Fettuccine with Sweet Tomato Sauce and Asparagus

August 9, 2013

I have a weird thing for Prego. I think it's because my mom used to use it as a base for our pasta dinners when we were growing up (just adding things like mushrooms, onions and meat to jazz it up). I mean, I totally get it: you're supposed to like 100% fresh sauce best, and yes, it's wonderful...but...

I also like Prego. I can't help it. It's sort of like McDonald's hamburgers versus the Black Label burger at Minetta Tavern: they're just totally different categories of food, and equally delicious in their own ways. I think, however, that what makes me like Prego is - rather unfortunately - the same thing that makes it a less-great option than homemade sauce: all that added sugar that's present in pretty much anything that you buy pre-made.

This pasta dish is fresh and light, and has that touch of sweetness that I'm looking for without actually being loaded up with sugar. I've been making this recipe (one of the first I ever wrote about, actually) for years, and have tweaked it to make it as straightforward and simple as possible - it takes about fifteen minutes start to finish, and is a major crowd-pleaser.

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Cherry-Almond Chocolate Clusters

August 7, 2013

I’ve been making homemade chocolates – by which I mean melted chips sprinkled with various things that sound like they will probably taste good together and then poured onto wax paper to harden – for a couple of years now. They’re one of my go-tos mostly because they’re so easy to make, but also – let’s be honest, now – because they’re virtually guaranteed to elicit impressed oohs and aahs from anyone who has not themselves made homemade chocolates (and is thus unaware that the process involves a microwave and approximately three minutes).

It’s completely unjustified showing-off, and I am okay with that.

The chocolates that I made last weekend and brought over to my friend Amy’s place pulled the double-duty of being very delicious (basically a DIY version of one of my all-time favorite chocolate bars, Cadbury’s Fruit & Nut) and providing a nice little boost to the skin. They contain ingredients that taste great and are specifically targeted at protecting your skin from damaging UV rays and inflammation: antioxidant-packed cherries and almonds filled with Vitamin E.

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Slow-Cooker Orange Chicken

August 1, 2013

My slow-cooker doesn't see the light of day a whole lot during the summer, partly because the kinds of meals I usually like to use it for (pot roast, ribs, stew) are too heavy for these hot days, but also because we spend a lot of time cooking and eating outdoors. And slow-cookers are an "indoors" kind of thing.

Still, though: when you're pressed for time, there's nothing like letting your kitchen go ahead and cook your dinner for you...and that's what a slow-cooker does.

This recipe is inspired by one I found on Pinterest, and is sort of like a tangy twist on shredded BBQ chicken. I served it over rice (the steam-in-bag kind, because I'm lazy), but it would also be delicious piled onto sandwich rolls for a picnic.

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Salt Potatoes With Butter

July 9, 2013

Apparently this is a thing.

My friend Katie - who is from way-upstate New York - served salt potatoes at a BBQ last weekend, and I was pretty confused by the fact that I've never heard of them (as I'm fairly certain I've heard of most things involving too much butter and salt). So I ate quite a few - all in the service of research, of course - and then looked them up.

"Salt potatoes" are young potatoes that you cook in super-salty water (about one pound salt per four pounds of potatoes) and then serve with drizzled butter. The point is that the salt creates a kind of crust on the potatoes, so they don't get waterlogged the same way normal boiled potatoes do, and end up tasting more like they've been baked. They're apparently popular in Syracuse and the surrounding area mostly because the region has a big salt production industry.

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