There’s nothing more addictive than Magic Bars. I’ve updated them for fall with a pumpkin version. You can find the post and recipe on the St. Petersburg Foodie website here.
Rummaging through the fridge resulted in some pretty amazing empanadas! You can find my post and recipe on the St. Petersburg Foodies website here.
Green rhubarb pies. It’s one of the fond food memories I have from living in Pittsburgh as a kid. My friend’s mom would pay a visit to her garden and later resurface with a sweet-tart pie that made me pucker with every bite. Since rhubarb was a foreign ingredient in my family’s kitchen, her green pies were all I knew. It wasn’t until I was in my late twenties before I discovered that rhubarb is most commonly red. About five years ago, I introduced that red rhubarb into my kitchen.
I noticed during today’s weekly grocery trip that the landscape of the produce section is changing. Squash and apples and citrus were more abundant than usual. Summer berries are in scant supply. Potato bins were filled to the gills with russet, red, yellow and sweet potatoes. Fall is approaching; I wish the Florida weather would follow suit.
Old habits die hard; therefore, my first dish of the fall season is always my butternut squash soup. I feel inclined to go a different direction this year. Don’t worry, you’ll still want to cozy up and eat it in a big bowl while on the couch. The only difference is that I’m reaching across the globe for this fall’s inspiration: African peanut stew.
Leftovers and I are not friends. I’ve given them multiple chances, but we just don’t click. Sure, the food is fun the first time around, but by the next day, they just become a nuisance. Besides hanging around–and stinking up–my fridge, leftovers take up precious space for other things like produce and all of the craft beer that we never seem to have enough room for. Despite my best attempts at being friendly, I typically end up showing them the door–of the trashcan. Every once in a while, I will come across a leftover that is extra special and feel the need to keep it around for one extra meal. I need to be more accommodating to my fridge-dwelling acquaintances; I want us to be friends. The only way that’s going to happen is if I disguise them as something else. Something new. Something different.
Slimy: the first word that always came to mind when I thought about okra. My relationship with that funky pod is a fairly new one. I used to think you could only eat okra fried or use it in gumbo. The fried are tasty–but often greasy–and after one bad gumbo experience, that slime memory was all that I needed to cross okra off my list. Except for the occasional piece of fried okra that my mom will put on my plate at Cracker Barrel, this stuff was never on my radar. It took one meal to change my mind…
Ok, so maybe a bunch of blueberries: maybe even a truckload. Since it pretty much feels like varying degrees of summer all year ’round in Florida, I rely on produce to tell me when summer has officially arrived: corn, cherries, melons, and stone fruit are in abundance. Best of all, it’s finally time when organic berries don’t cost an arm and a leg for a half-pint. Florida’s strawberry season comes sometime between December and February, but summer is when blackberries, raspberries and blueberries come into their own here. Last month, I found an entire pint of blueberries for $3.99…I bought two. I should have bought four. I went back to Publix a couple of weeks after and they were $3.00…I bought six. Six pints of blueberries; that’s about 14 cups! I laughed as they practically filled an entire shelf in my fridge. I was feeling so ambitious, I didn’t want to freeze a single one. And so the baking commenced!
Ah, Quebec City…land of poutine, cheese curds and maple. We visited QC for a week during Spring Break for some snow, some culture–it was my son’s first trip out of the country–and, of course, for some food. Eating our way through Quebec City was, by far, the biggest culinary challenge to date; this town wasn’t exactly a vegetarian’s paradise. The Québécoise fare with a blend of French and Canadian cuisine was big on game; meat and seafood dominated nearly every menu we perused. With so many of the menus in this town being in French, learning enough of the language to translate them proved to be the most important thing I did to prep for this trip. In French, everything sounds amazing: even lapin–rabbit, wapiti–elk, cerf–venison, canard–duck; if I hadn’t focused so much of my time learning foods in Francais, who knows what would have landed on my plate! After much research, in the midst of all the carnage, we managed to find several spots that really made it count.
Oh, the simple egg. Used in just about everything, savory or sweet, it is the most versatile food on the planet–and one of those few things I don’t think I could live without! Back in my quiche post, we talked about the importance of a good egg; good quality will make all the difference in your dish! Topics on the Table today are the three ways I love eggs: fried, soft-boiled and hard-boiled. Let’s break them into sections–I just can’t resist a good pun!
Today is National Zucchini Bread Day! It is a great excuse to discuss my least favorite vegetable–which is technically a fruit: zucchini. I’m not exactly sure who designates these national food holidays, but given the fact that summer squash is starting to pop up everywhere, it makes perfect sense why today’s feature would highlight a way to use up the overabundance of zucchini that we will be seeing in the upcoming months.
Why don’t I like zucchini? Well, in a word, it’s bland. When it is cooked, its texture is nothing short of mush. Despite its lackluster qualities and the fact that few chefs do it justice, it’s amazing to me that zucchini has been crowned king of the token ingredients used in vegetarian dishes on soo many menus. Blah…
I have big plans for zucchini; I want to find more ways to make it palatable, maybe even cravable. Despite my gripes, I need to give zucchini the proper credit: it is one of the most versatile ingredients. This squash can be eaten raw, roasted, fried, or grilled; it can be baked into breads and muffins; it can even be pureed into a soup. My favorite zucchini recipes cover the gamut from savory to sweet.