Quinoa Cookies

In Butter, Coconut, Cookies - Bars, Dessert, Dried Cranberries, Eggs, Honey, Nuts, Oats, Quinoa, Recipe
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Quinoa cookies - Blog 3854

 

These are a slight twist on some cookies I made a couple of years back that I pitched as a perfect breakfast treat.  

I know, cookies for breakfast....what could be better, huh?  Especially if you've got kids.  I mean can you imagine the love that will be flowing your way when you tell them you've made them cookies for breakfast?

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Paleo Granola

In Almond, Breakfast / Brunch, Cashews, Dried Cherries, Dried Cranberries, Gluten-Free, Granola, Hazelnuts, Honey, Nuts, Recipe, Snacks
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  Granola wide - Blog 3851

 

Paleolithic eating, or "Paleo" for short is all the rage these days.  In a nutshell, the paleo diet consists  of foods that only our most ancient ancestors would have eaten, like lean meats, fruits, nuts, and vegetables (this all prior to the advent of agrarian living).  Conspicuously absent from a paleo diet are more "modern" foods such as dairy products, wheat,  grains and legumes, and all forms of processed sugar.  As someone who is pretty careful about my sugar intake and not particularly sensitive to wheat products (no gluten intolerance here) I've never given the paleo diet much of a thought, but if this recipe is any indication, then perhaps its worth a second look. 

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Haricot Vert Salad Nicoise

In Beans, Olive, Recipe, Salads, Side Dish, Tomato, Vegetarian
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Haricot vert - Blog 3854

 

This salad was inspired by one I ate a few times while living in Paris.  While there, we occasionally grabbed lunch at a trendy little joint called L'Avenue on avenue Montaigne in the city's chic 8th arrondissement.  There was hardly anything better than sitting on the restaurant's terrace on a spring day, washing down a chilled haricot vert salad with a crisp chablis, all the while watching the beautiful people pass by on their way to spending oodles of ching on Paris' premiere fashion shopping street.

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Twice Baked Potatoes

In Butter, Cheese, Herbs, Potatoes, Recipe, Side Dish
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  Potato wide - Blog 3849

 

Every time I make twice baked potatoes I curse myself for not making them more often.  They are hardly more work than a traditional baked potato, and while the ingredients aren't really different (I usually put butter, sour cream and chives on my baked spuds) something magical seems to happen when you fully mix the topping into the flesh of the potato and send it back into the oven for a quick stay at finishing school. 

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Raspberry Ricotta Cake

In Breakfast / Brunch, Butter, Cake, Cheese, Dessert, Fruit, Raspberry, Recipe, Ricotta
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Raspberry cake macro - Blog 3842

 

The kitchen gods were good to me this week.  Just as I was noodling on what to do with an almost full container of ricotta cheese in my fridge (leftover from making these seafood ravioli), this gorgeous recipe for a ricotta based cake arrived at my doorstep courtesy of my friends at Bon Appétit Magazine.

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Seafood Ravioli with Brown Butter Caper Sauce

In Butter, Cheese, Eggs, Lemon, Lobster, Main Course, Pasta, Recipe, Ricotta, Shrimp
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  Macro - Blog 3832

 

How many of you have ever made your own pasta? 

I know it can seem a bit daunting, and with high-quality dried and fresh pastas available everywhere these days, many of us can't be bothered with making it from scratch.  But can I tell you something?  Once you experience the ritual of making your own and then taste how clearly superior it is to ANY store bought brand, you'll be a pasta maker for life.

 

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Seedy Cherry Quinoa Bars

In Cookies - Bars, Dessert, Dried Cherries, Nuts, Quinoa, Snacks
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  Tight - Blog 3819

 

The latest issue of Bon Appétit Magazine had a feature on how to make all sorts of different energy bars from scratch, and of the half-dozen or so that they shared, this one struck me as the one to give a try.  I think it mostly had to do with the binder made from tart cherries, rice syrup and salt (YUM!), but it also could have been that I have 3 different bags of quinoa in my pantry just screaming for redemption.  Whatever the reason, I'm quite happy to have made these.

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Puréed Flageolet Beans with Goat Cheese

In Beans, Cheese, Recipe, Vegetarian
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  Whole plate 2 - Blog 3819

 

I love potatoes!  Whether they be white, sweet, or purple; smashed, whipped, or fried....you name it and if its made with a spud I'm a fan.

That said, I do recognize their nutritional challenges (especially white varieties), and often lament the fact that the creamy dollop of mashed potatoes smiling back at me from the center of my plate, offer little in the way of nutrition, save the dairy fat brought by the cream and butter that make them so luscious.  Over the years I've made efforts to augment the whipped goodness that often anchors my meals by either adding healthier veggies to my spuds to make them more nutritious, or by replacing them altogether with a tasty alternative. 

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Rice Pudding with Boozy Fruit Compote

In Cream, Dessert, Dried Cherries, Eggs, Fruit, Milk, Raisins, Recipe, Rice and Grains, Vanilla
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Full bowl - Blog 3809
 

I've had a lot of time to catch up on food magazine reading over the past few weeks as the Northeast has been pounded with FOUR significant snowstorms that have kept us all locked up and out of harm's way.  As luck would have it I had all of the ingredients for this special treat on-hand during the first of these big snow events, which was a blizzard that dropped 31" of snow on us, and required that we stay put for 3 days until a plow could finally reach us and clear the drive.

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Chorizo Sausage with Broccoli Rabe and Beans

In Beans, Broccoli Rabe, Garlic, Lemon, Pork, Recipe, Sausage
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  Beans, chorizo, rabe in pan - Blog 3806

 

Beans, beans the magical fruit, the more you eat the more you…..

I don’t need to complete the rest of that limerick for you now, do I?

I didn’t think so.

The fact is, that little ditty is burned into the minds of most kids by the time they’re ten years old, and may go a long way toward explaining why so many people have an aversion to eating beans. Let’s face it, the social implications of a poorly timed meal rich with beans can be staggering, especially for folks who don’t eat them as a normal part of their diet. You see, our bodies tend to adjust over time to the gas producing effects of beans, lessening their impact on our digestive tracts the more that we eat them. This is a good thing, because as an inexpensive source of protein that is low in fat and high in fiber and nutrients, we should all be cooking with, and eating more beans.

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Welcome

"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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