Author: Katherine

Shortcut Red Beans and Rice for the New Year

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Red Beans and Rice

The theme for this month’s World on a Plate is auspicious foods for a prosperous year. Since I represent America in this global get-together, the first thing that came to mind was Hoppin’ John, the famous southern dish of black eyed peas and ham hock. Being short on time and ingredients, I settled instead on a Cajun-inspired shortcut red beans and rice with smoky andouille sausage. Feel free to soak dried beans overnight, but if you need a quick supper this recipe is your answer. Continue reading “Shortcut Red Beans and Rice for the New Year” →

Guest Post: Scallops with Carrot Ambrosia and Winter Pesto

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Seared Scallops with Carrot and Pesto from Shut Up and Cook

With Christmas already over (how did that happen?!) and new years fast approaching, it’s a busy time of year for all of us. Now add into the mix the fact that four of my best friends are visiting from the States (!!!!!!!) and we’ve got me in pure roadrunner mode. Fortunately, I have great friends to step in and give me a hand – like Erina from Shut up and Cook! The Attainable Gourmet. (You may recall that I did a guest post over there not too long ago.) It’s perfect since the friends visiting went to college with Erina and I – it all feels very full circle. Anyway, Erina has brought us some amazing looking scallops to ring in the new year, which is perfect since scallops are one of the foods I miss most from home! Without further ado, I give you Erina:

Continue reading “Guest Post: Scallops with Carrot Ambrosia and Winter Pesto” →

Salted Caramels and a Christmas Blog Hop

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Homemade salted caramels

This will be the first Christmas that I’m not spending at home, the only winter that I haven’t been in New York. The sandstorm we just had in the desert doesn’t quite take the place of snowflakes, and the warm weather is at odds with traditional Christmas carols. But, I’ll be in Bethlehem, which is pretty neat. And I have plenty of salted caramels to fill my stocking. Continue reading “Salted Caramels and a Christmas Blog Hop” →

Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop

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Quinoa Salad with Shaved Brussels Sprouts

Are you as nuts about Brussels sprouts as I am? Though they’re not a vegetable I grew up eating, they’ve thankfully been reclaimed by chefs and home cooks who set out to prove that this once despised brassica is worth reconsidering. The mini cabbages (they’re actually related!) can be roasted and steamed, braised and eaten raw. If overcooked they can become bitter, hence their bad reputation that arose after kids the world over were forced to eat boiled Brussels sprouts. I love them almost every which way, and here they’re shaved, sautéed, and added to a quinoa salad. Continue reading “Quinoa Salad with Shaved Brussels Sprouts and a Brussels Sprouts Blog Hop” →

Leek, Potato, and Feta Pancakes and a Fried Food Blog Hop

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Leek, Potato, and Feta Pancakes

I still can’t get over the fact that it’s December. But here it is, and Hanukkah (Chanukah) starts tomorrow evening, in all it’s fried glory. Being in Israel for the holiday means sufginyot (jelly donuts) everywhere, latkes on the cover of every food magazine, and huge menorahs around town. My favorite, though, is sticking my head out the window on the first night of Hanukkah and smelling the frying oil in the thick, greasy air. It’s fried food heaven, and it’s glorious. Continue reading “Leek, Potato, and Feta Pancakes and a Fried Food Blog Hop” →

Guest Post: Orecchiette with Leeks and a Leek Blog Hop

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Orecchiette with Leeks and Ricotta and a Leek Blog Hop

Today I’m doing a guest post over at Shut Up and Cook: The Attainable Gourmet, and I hope you’ll stop by and check it out. Besides the recipe for orecchiette with leeks and ricotta (yes, it’s as good as it sounds and easy as can be!), Erina’s blog is just a joy to explore. I’ve known Erina since college, when she was one of the stars of the all female a cappella group, The Accents. After graduation she moved out West to Seattle, where she’s been ever since, making her mark on the city. Last time I was in town (it’s been a few years now…) we met up for happy hour wine and appetizers and had a blast. We’ve since become cross-continental pen pals, sharing scores of emails back and forth about food, blogging, and careers in food. Continue reading “Guest Post: Orecchiette with Leeks and a Leek Blog Hop” →

Cranberry Sauce Upside Down Cake and a Thanksgiving Leftovers Blog Hop

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Cranberry Upside Down Cake and More Thanksgiving Leftovers Ideas

Guys, it’s been a long week. The stress of the most recent Israel-Gaza conflict, which went on for eight loud days and sleepless days, was starting to get to me. The uncertainty – and intractability – of the situation was exhausting. But as of Wednesday night, just in time for Thanksgiving, they reached a ceasefire. For that I am beyond thankful. And while I probably won’t have any Thanksgiving leftovers to eat, I came up with this delicious cranberry sauce upside down cake for those of you who will have a few extra cans lying around.

Continue reading “Cranberry Sauce Upside Down Cake and a Thanksgiving Leftovers Blog Hop” →

Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop

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Harissa Roasted Butternut Squash

I’ve been looking forward to this blog hop for a long time. Thanksgiving is my favorite holiday, and this will be my third year in a row spending it away from home. My Thanksgiving dishes, like all of my cooking, have taken on a Middle Eastern and Mediterranean flare, and this harissa roasted butternut squash is an example of that. It’s flavorful and easy, cozy and, although I originally developed it as a Sukkot side dish (check out the original piece here) it’s perfect for the Thanksgiving table. It’s a great side dish that goes with just about anything. It’s also vegan and could be the centerpiece of a lovely vegetarian meal. Continue reading “Harissa Roasted Butternut Squash and a Thanksgiving Blog Hop” →

Noodle Salad with Poached Chicken and Peanut-Lime Dressing

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Ingredients for Noodle Salad with Poached Chicken and Peanut-Lime Dressing

I’m going going to lie to you: this noodle salad has a few steps and a fairly long ingredient list. But, besides the fact that it’s totally worth it, this is also really three recipes in one. The peanut-lime dressing is one of my favorites, and is excellent over any salad. I like to toss it with shredded cabbage to bring to potlucks. If you’re vegetarian, vegan, or just short on time you can skip the chicken all together and serve the noodle salad as is, or with some cubed tofu mixed in. Continue reading “Noodle Salad with Poached Chicken and Peanut-Lime Dressing” →

Chicken Paprika and Food Bloggers Support for Sandy #FBS4Sandy

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Chicken Paprika

The theme of today’s blog hop was supposed to be Brussels sprouts, but we’ve had a little change of plan. As I’ve gotten the reports from friends and family and seen the increasingly dire photos of the aftermath from Hurricane Sandy, I’ve felt helpless. All I want to do is hop on a plane to help with the relief effort, to pick up the pieces in the Rockaways, to clean up Red Hook and lend a hand in Breezy Point or Staten Island. But I know that’s not realistic and I knew there had to be another way to help. As usual, the food blogging community has come through and Barbara from Creative Culinary and Jenn from Jenn Cuisine have created this event, Food Bloggers Support for Sandy. Continue reading “Chicken Paprika and Food Bloggers Support for Sandy #FBS4Sandy” →