(Mostly) Vegetable Hash

Sometimes all it takes is one ingredient to spark inspiration for a new recipe. One ingredient that sets your mind in motion– thinking about flavor profiles, seasoning, and answering the inevitable question “do I have everything in my fridge create this tonight?” Usually this inner dialogue happens to me on my way home from work and when I have the right key ingredient it’s an exciting thought process that leaves me so excited to get into the kitchen.

This week’s inspiring key ingredient: Teeny Tiny Potatoes from Trader Joe’s. They are exactly as adorable as they sound and inspired me to use them as the centerpiece of a (mostly) vegetable hash.

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Gougères: World’s Best Cheesy Bread

For the past few New Years Eves, we have been attending a fancy pot luck dinner with a few close friends. This tradition has also been accompanied by me trying out new recipes that challenge some of my cooking fears– see Rosemary Focaccia (fear: yeast) of 2012 and Roasted Eggplant with Buttermilk Sauce and Pomegranate Seeds (fear: eggplant) of 2013. For 2014, one of the dishes I decided to make was gougères (fear: choux dough). Choux dough is a classic French pastry technique that uses steam from a high moisture dough as a leavening agent. Gougères are a savory use of this dough usually with a Swiss type of cheese incorporated into the dough.

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Lemon Parmesan Brussels Sprouts

I feel like Brussels Sprouts are making a comeback. Over the past few years I have fallen in love with these tiny cabbages and have heard many friends and family members tell me how they’ve “come around to the idea of them.” I’m here to reassure you that there’s nothing to fear– Brussels Sprouts are amazing… you just need to prepare them in the right way!

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