So, I know I’ve been keeping everyone in suspense. Dilemma of the week: what on earth is Celia going to do with pickled grapes? Well, aside from noshing on them straight from the jar (in front of an open fridge, of course) I did this:
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I brought home the bacon! Well, actually I brought home a couple of pounds of pork belly from the Flying Pigs farmstand at the Union Square market and turned it into bacon. I’n’t it purdy?
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As I mentioned in my last post, I’m single this Valentine’s Day. I do, however, have a new relationship. With meat, and the curing thereof. Right now, I’m have serious and committed ties (for a week at least) to several pounds of beef rapidly on their way to becoming biltong – a kind of South African beef jerky.
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Well, I’m single this Valentine’s Day, but I’m going to a housewarming for a really lovely couple, so I decided to bring something a little romantic: a bouquet in pie form.
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I love pickled cucumbers: I’m a little ashamed that, like Snooki, I’ll often stand my tiny self (only part Guidette, sadly) in front of the fridge and just eat pickles out of the jar. Thankfully, I’m a little less orange and a little less be-pouffed. And I’m a little more adventurous: I just branched out from classic pickled cucumbers to try pickled grapes.
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This is my grandmother’s cheesecake. It has always brought me near-religious ecstasy, so I thought it only appropriate to make it to help my friend James celebrate finishing his PhD in Religion.
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These Sour Cream Drop Cookies come from The Complete American Jewish Cookbook, which is one of the most dessert-centric cookbooks I’ve ever come across. It’s kind of funny: cookies are so common these days, but they don’t appear in a ton of mid-century recipe collections. Except for Jewish and Southern ones. An interesting observation…
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