Usually for Keith's birthday, I ask him what he would like me to make him for dinner. This year he decided he wanted to eat swordfish, and all I can say is thank goodness for food blogs. Prior to that, my entire fish-cooking repertoire consisted of salmon, haddock, cod, and tilapia. That's it. Swordfish has always seemed like something out of my league. Why? Because I told myself so, and then it becomes the truth. I did a little food blog searching and came up with a recipe that seemed relatively simple to prepare.
I think it would be a lot more difficult to live lactose-free if there weren't all of these wonderful products on the market that cater to people with issues or lifestyles similar to mine. Replicating cheese is obviously a HUGE deal, as tons of childhood comfort foods revolve around this ingredient. Some of the available products I've encountered, however, have been either baffling or downright gross.
I can't believe that summer is winding down already! It's almost time to bring out the warmer clothes and spend hundreds of dollars on required textbooks that I'll probably open once or twice. I can still cling to the warm weather for a few more weeks and experiment with the last of the season's cold dishes that I'll have in my repertoire for next summer.
I realized recently that it had been a while since I spent an afternoon in the kitchen, relaxing and preparing a dinner that takes a little more care and effort than the usual throw-together-and-devour meal. As I was pondering this idea, I came across some beautiful photos on tastespotting of vegetable tian, a French casserole composed of rounds of vegetables layered over a bed of sautéed onions and garlic. As I researched this dish, I found that most of the recipes were more or less the same. They all seemed to involve potatoes, tomatoes, and zucchini at the very least, with eggplant and yellow summer squash occasionally present. Many of the recipes topped the casserole with melty gruyere cheese, which I would love to taste, but obviously that isn't an option.
12 years ago, in the dead of night, Jill and Georgeanne concocted a chocolate salad in a paroxysm of culinary creativity. That night, two artists were born.
Now separated by an ocean and several miles of land-Jill lives in Connecticut, Georgeanne in Paris- their culinary habits have been shaped by their respective environments.
Tiny "kitchens" without ovens, grocery stores with limited stock, angry neighbors, lactose intolerance, picky boyfriends and wily cats are just a few of the obstacles that have nurtured their growth as cooks and enhanced culinary creativity.
From delightfully aromatic cheese platters to superbowl party finger food, here Jill and Georgeanne regale tales of excitingly esculent adventures.