Maple Apple Frangipane

The windows are open, autumnal sunshine is pouring into my kitchen, and the sound of the Howard Homecoming is echoing down the block--the perfect day to put freshly-picked apples to use! In the beginning of September, I messed around with this thing called frangipane and the results were underwhelming.  I swore not to be outdone by the French and their delicacies (NB: yes, the word "frangipane" is clearly Italian, but Wikipedia tells me it used to be "franchipane," which is apparently French... so I can still blame the fussiness of this almond filling on the French! Sorry, Sarkozypoo!)...

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Cauliflower, Carmelized Onions, Squash, and Cheese Casserole

Last week my unit had a comfort-food potluck. I had two heads of cauliflower in the fridge and figured I'd see what ye olde interwebs said about cauliflower and comfort. Turns out, if you throw cauliflower in a pan with some caramelized onions, roasted butternut squash, and a whole lotta cheese, it becomes quite delicious. AND makes for a pretty nice picture, thank you very much. I followed this recipe exactly (except I substituted chives for rosemary), so I won't bother to reproduce here-- enjoy! &nb...

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Eggplant "Keftedes"

Hello to my loyal readers (loyal enough to remember me, since yesterday was my first post in 11 months)- My apologies for my absence, but I have been busy with some other things.  Notably, things like this traditional Greek-abandoned-train dance I'm demonstrating below. In case you have been reading this blog and thinking, "Gosh, they keep posting these damn recipes I can make myself and ALL I WANT ARE SOME REVIEWS OF GREEK RESTAURANTS IN PARIS," I bring good news: L'Olivier, which I mentioned last year, has completely redone the interior and also has received a Michelin star....

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Return of the JetSet Kef

Big Brother Kef is back in town. Usually it is my dear sister who does the dirty work in the kitchen while I keep the water boiling as the Executive Sous Chef of Keftown (see here for more on that).  But, inspired by the post-DNC 2012 "Clinton bump," she's decided to call in the old dogs to teach some new tricks.  During her tenure, two very prominent themes have emerged: dishes are meatless photos of said meatless dishes range from unappetizing to "...oh, I see how that might actually taste good if that were a better picture." (I love my sister and her food--but seriously, she...

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Same Love

I just love this sweet little video sent around by the good people at Upworthiest (actually--I don't know if they're good people, I just know that they put together one helluva great library of progressive videos with which I fill my rainy days off!)-- it speaks for itself, so I won't bother trying to add. Get out the tissues and remember that today is the LAST DAY to register to vote in many states! &nb...

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Berry Sangria

Once upon a time, when it was fall, someone's birthday, and someone's turn to go study abroad, we made sangria in 25 liter batches. Yes, you read that correctly. These days, birthdays are not the excuse for debauchery they once were (and my liver thanks you for that, Lord!), but they still make an excellent occasion for some sangria. In general, I find restaurant-made sangria too sweet (and if you're drinking the pre-made Sutter Home stuff, please check yo'self) so I endeavored to make my own with all the flavor, but not so much sweetness. Enjoy! Grown Up Berry Sangria Fit for a Birthday...

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