Cooking for two is boring -- I want to cook for the entire blogosphere!

Friday, October 31

Pumpkin Loaf, take two

Back when I first started my blog, about two years ago, I posted a recipe for pumpkin cranberry loaf. I used a great recipe from a little pumpkin cookbook that has since been lost in a move. Last month, I found another recipe in Gourmet magazine, and so I decided to give it a whirl. It's moist and spicy and dense and feels more cake-like than bread-like. So, to say 'Happy Birthday, blog,' make either one of these great pumpkin loafs and enjoy with a cup of tea!

You can find the Gourmet recipe here, and look back to December 2006 for the other.

Tuesday, October 28

Chard, Potato, and White Bean Soup

I made this recipe from the Times after spotting it last week while I was making my chard lasagna. It's really quite good. The broth is excellent. I cheated and used 2 1/2 cups canned beans instead of making them from scratch, but otherwise I followed the recipe to the letter. Today is so stormy and windy that it feels right eating soup. As an added bonus, this dish is definitely "recession friendly," or whatever (I just call it cheap).

NB 1/20/09: I made this again last week and it's still delicious. I had no parmesan rind (alas) but it still tasted pretty wonderful. It IS recession friendly soup!

Monday, October 13

Lemon Ricotta Pancakes with Apple

Today I made these pancakes, from Gourmet by way of Smitten Kitchen. I think this may be my new favorite pancake recipe. The lemon and sweet ricotta mix are lovely. I also feel like these must be healthier for you in some way than regular pancakes, even though they are loaded down with cheese and eggs. At least cheese and eggs mean protien, calcium, and that special enzyme that's in eggs! Regular pancakes mean carbs. Anyway, I'd highly recommend giving these a shot (especially if you have a mixer to help with the egg whites).

Sunday, October 12

Chard and Ricotta Lasagna

I recently made this lasagna, from the Times healthy food column. It did turn out very savory, though I must say not as rich as most lasagnas. Is this a good or a bad thing? Depends on how hungry you are, I guess.