Kale and Many Mushroom Pizza
It’s surprising to me that this is my first pizza post because I love brainstorming pizza combinations. I like to follow the seasons and what’s at the market in terms of toppings. This particular one is special for many reasons. The cheese (and if you can’t find it, sub a smoked cheese or a sheep’s... Read More→
Pizza Dough
The pizza dough I make is really simple. And you can adjust the flour up or down to make it more or less dense and more or less elastic. With this consistency you can just knead it by hand briefly, but with a lot more flour, you may prefer to use a mixer and a... Read More→
Fresh Pea Soup with or without Ham
I love split pea and ham soup. It’s possible that was inherited from my dad. And it’s his birthday today, so this is in his honor. But for good split pea soup you have to plan way ahead and cook it for days. And it’s really heavy. This is a great alternative for spring. It... Read More→
Stout Float with Chocolate Pretzels
Instead of root beer, I decided to make it an adult’s only party by adding beer. I like a stout for this, but I have seen it done with porters, lambics, cider and even a vanilla lager. Guinness is a classic St. Pat’s choice. The malty richness of the beer lends itself to dessert flavors... Read More→
Roasted Cabbage
Instead of steaming it, this year I decided to roast the cabbage. I thought it was a nice variation that took advantage of my already hot oven. I roasted the cabbage while the shepherd’s pie was in the oven anyway. I have to admit, that steamed or boiled cabbage beats steamed or boiled brussels but... Read More→
Lamb and Eggplant Shepherd’s Pie
This is one recipe that I tend to make at some point every winter. It’s that good. And I’ve tinkered a little, but in general, I make it almost as I read it a few years ago. I roast the eggplant instead of sauté it as I like the flavor and texture better. I lose... Read More→
Soda Bread
Soda Bread is an important part of any St. Paddy’s menu. In fact, I’ve had people threaten to boycott dinner if it wasn’t on the menu. Aside from its delicious nature, it’s also really easy and really fast since it’s a no-rise bread. This version is nice because it fits in a standard loaf pan... Read More→
Snakebite
I first learned what a snakebite was while waiting tables at Davis Street Fish Market in Evanston, IL. Since then, I’ve had many at many different bars and they’re all made differently. But when I make them at home, I still go back to the first one I had. It’s the perfect drink to start... Read More→
Lemon Raspberry Tiramisù
It’s still lemon season, so you’re still getting lots of lemon recipes from me, like this Lemon Raspberry Tiramisù. But I have a confession: I make this delicious Lemon Raspberry Tiramisù year round. Not only is it that good, but lemon raspberry desserts are my favorite- good thing it’s a common combination. My Lemon Raspberry Tiramisù... Read More→
Pasta Carbonara with Peas and Pepper
I had a pet theory about pasta carbonara. To me, it seemed like the quintessential late winter, early spring dish. Before being able to buy whatever ingredients whenever we wanted, eating with the seasons was the only option. In the late winter and early spring, the only meat still hanging around was doing it quite... Read More→
Smart Gal Salad: Tri-Color Peppers, Hearts of Palm, Cilantro
This recipe is quick, easy and satisfying assemblage cooking at its best. The fresh veggies take a couple of minutes to chop and the hearts of palm are canned. This salad can be assembled in 5 minutes. For real. While I make this salad most often in the summer for barbeques and picnics, it occurred... Read More→
Dying for Summer Apple or Pear and Cherry Almond Crisp
When you grow up in sour cherry country, you develop a very expensive problem, and this Dying for Summer Apple or Pear and Cherry Almond Crisp is a great solution. Your problem? You need sour cherries. Too bad they’re really difficult to get outside of cherry country. And outside of cherry season. And definitely really... Read More→
Chicken, Veggie and Quinoa Bowl
My dear friend Molly recently asked for this recipe. She likes to eat at Protein Bar in Chicago for quick, healthy lunches; her favorite is their Healthy Parm and she wanted advice on how to make it at home. While I’ve never been myself, next time I’m in Chicago, I hope to stop in and... Read More→
Roasted Veggie Caponata
Caponata is a Sicilian dish that’s old enough and it’s history murky enough that I can call this dish Caponata too. Most recipes and histories of the dish agree on eggplants and capers being included in the relish. And that’s where I started. Lots of eggplants. Then I balanced it out with lots of other... Read More→
Pulled Pork Quesadillas
One of the reasons I like to make big batches of soups, sauces and dishes like pulled pork is for the leftovers. I love quick but tasty weeknight meals and leftover doesn’t have to mean tired and boring. These pulled pork quesadillas make the pulled pork I made last weekend seem brand new. Some store... Read More→
Blood Orange Margaritas
These beautiful Blood Orange Margaritas, on the rocks, with pink salt are a beautiful and delicious cocktail twist on the classic margarita, just in time for Valentine’s Day. Margaritas are a great compliment to most Mexican dishes, but since they’re not exactly traditional, I paired them with a not-so-traditional Mexican dish as well. Of course,... Read More→
Deep Caramel Truffles with Sea Salt
Exciting news for Dirty Laundry Kitchen, aside from this fabulous recipe for Deep Caramel Truffles with Sea Salt! My sister is the head winemaker at MacRostie Winery and Vineyards in California and we are teaming up to bring you a recipe and wine pairing now and again. Heidi and I will cook and wine taste... Read More→
Chopped Beets, Candied Pecans and Goat Cheese Salad
I roasted a lot of beets in January. And I still have some hanging around. This was intentional. One strategy that makes home cooking more relaxing in the long run is to prepare several recipes that require an overlapping labor intensive ingredient. So rather than roasting beets every week, I roasted a large quantity of... Read More→
Artichoke and Preserved Lemon Soup
I love artichokes. A lot. But I do not make them often because Marc despises them. We’re talking mortal enemies. He can sense from two days out if I steamed an artichoke while he was away for the weekend, so clearly, I only serve this Artichoke and Preserved Lemon Soup when he’s not around. The... Read More→
Brioche
Making bread is always an adventure. And this recipe has tripped me up in the past. It’s a good reminder to read all recipes carefully well in advance of cooking them. First of all, I didn’t bother to read the recipe more than a day ahead. This is a major error when baking. Some recipes... Read More→