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4 Apr

Avocado and tomatoes that Isabella picked this morning. Salt & lime.



Cream Puffs & Eclairs

3 Apr

Pâte à Choux is a miraculous dough. One of my favorite things to make.   It is used to make eclairs, cream puffs, profiteroles, cheese puffs and a whole host of other french delicacies, both sweet and savory.   I have a story about eclairs, it is a good one, but I will save it for another time, we are on vacation after all.  I am in Cayman for most of the next month.  I will be cooking, eating, fishing, picking, shopping and learning, documenting it all.  Until the first post about our time here I will leave you with some cream puffs and eclairs.    Continue reading

Damn you, Norovirus!

11 Feb

It has been a few weeks.  The first few days I just wasn’t that inspired and decided to take a little break from blogging.  I made things I have made many times before. Stirring and seasoning on autopilot, devouring the meals right away, not pausing to take a picture or think about how I would describe them to you.  I roasted a chicken and we ate the leftovers a few different ways.  I made stock from the bones.  I made chocolate chip cookies, using the recipe on the back of the chocolate chips.  I started flipping though back issues of Food and Wine and turned down the corner on a few pages.   Armed with ideas and cravings I strapped Isabella in the stroller, walked to the market and stocked up on inspiration.  Oxtail, golden beets, butternut squash, Andouille sausage …

And then Isabella woke up sick, I’ll spare you the details, this is a food blog after all, but it wasn’t pretty. She recovered quickly, just in time for Martin’s parents to arrive to celebrate his birthday. Just in time, it turned out,  for me to come down with the violent stomach bug.    Two days later it was Martin and his father.  A few days after that, it was his mother’s turn.  Then the news reports started to surface, the norovirus, responsible for turning cruise ships around mid-journey, was running rampant in our area.  The local news reporters posted a check list of symptoms, we had every, single one.

Needless to say, there wasn’t a lot of inspired cooking going on in this house.  The majority of our meals were some combination of Gatorade, miso soup, Saltines and ginger ale.  Not really the things of enticing pictures or descriptive prose, their chief strengths being that they provided hydration and were mild.

For the most part, we are all better now. We even managed to enjoy a great meal of solid, savory food for Martin’s birthday.  And cake, of course.   The cake was great, like nothing I have ever made before.  A challenge and I think, a success.  I can’t wait to share it with you.  Tomorrow, I promise.

Curried Chickpea Stew

18 Jan


Chickpeas remind me of my mother.  She loves them. We all have a few ingredients, a handful of flavors that make us happy, that we return to again and again.  Ingredients that, in our mind,  never fall out of fashion or favor.  My grandmother has duck, my aunt has lemon, my mother has chickpeas.

This is another fast and healthy meal that makes great leftovers – big enough flavors to serve alone but it would also be a fantastic bed for pan-seared salmon or grilled steak.  Play with the veggies in this one, I just included what I had in the fridge – although the spinach is essential, there is something magical and velvety about spinach bathed in warm, fragrant spices.

I used Jamaican curry powder (Did I mention that the new grocery store in our neighborhood has a Jamaican foods sections!) You can use any curry powder that you have on hand or an internet search will turn up appropriate ratios of ingredients to put together a curry from scratch.

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