Showing posts from 2015

Mini-pies and 5-Hour FOMOs for JWhitie's 30th Birthday Shindig

To Celebrate His Honorable Joshua White on the Thirtieth Anniversary of the Day of His Birth

 We did it up right:
5-Hour FOMO (aka Five Hour Joshua)
Ingredients: -One 5-Hour Energy Bottle per person -One bottle of Makers Mark (or equivalent whiskey) -One jar of Maraschino cherries
Directions: Empty 5-Hour Energy down a drain or into an abandoned ditch or magical well. Fill with whiskey. Chug with friends so as to hear cartoon-quality chug-chug-chug noise. Eat a cherry.
Savory Mini-Pies
-One container of Pillsbury biscuit dough
-Some stuff you might want to put inside it, like ground beef, gorgonzola, onions, and peppers.

-Sautée up beef. Stuff it inside of biscuit dough and follow directions on container.

Sweet Mini Pies
-One container of Pillsbury biscuit dough
-Some stuff you might want to put inside it, like canned pumpkin, Nutella, marshmallow, etc.

-Dish delicious things into biscuit dough and follow directions on container. Consi…

Rosh Hashanah 2015

Ringing in the New Year in Jamaica Plain, MA with Becca, Mandala, and JWhitie

Menu: Bubbe Mildred's brisket (courtesy of Cheryl's Vitow Family Cookbook), followed by apple cake taken directly from Smitten Kitchen, served with some Ben & Jerry's Vanilla, bien sur.


For the apples
6 apples, (McIntosh?)
1 tablespoon ground cinnamon
5 tablespoons granulated sugar
For the cake
2 3/4 cups flour
1 tablespoon baking powder
1 teaspoon fine sea or table salt
1 cup vegetable oil (safflower, sunflower, olive and coconut oil also work, as does melted butter)
2 cups granulated sugar
1/4 cup orange juice
2 1/2 teaspoons vanilla extract
4 large eggs
Heat oven to 350 degrees. Grease a tube pan. Peel, core and chop apples into 1-inch chunks. Toss with cinnamon and 5 tablespoons sugar and set aside. Stir together flour, baking powder and salt in a large mixing bowl. In a separate bowl, whisk together oil, orange juice, sugar, vanilla and eggs. Mix wet ingredients into dry ones; scrape down the …

Potato Chip Chocolate Chip Cookies (Nikki & Owen's Cookie Party 2015)

From Smitten Kitchen, bien sur.
-Super important substitution: Chocolate chips instead of walnuts.
-Note: In the future, I'd use a saltier potato chip, or add salt to the batter. This also might taste good with caramel.

Yields 3-4 Dozen
1 cup (2 sticks or 225 grams) unsalted butter, at room temperature
1 cup (200 grams) granulated sugar, divided
1 teaspoon pure vanilla extract
1/4 teaspoon table salt (optional, see note above)
3/4 cup chocolate chips
1/2 cup finely crushed potato chips
2 cups (250 grams) all-purpose flour Potato chip salt finish (optional)
1 tablespoon crushed potato chips
1 1/2 teaspoons flaked sea salt
Preheat your oven to 350 degrees F. Line two baking sheets with parchment paper and set aside. In a large bowl, cream together the butter with 1/2 cup of the sugar until lightly and fluffy. Mix in the vanilla and table salt, if using, until smooth. Add the chocolate, 1/2 cup crushed potato chips and flour together and mix until just combined.  Place the remaining 1/2…

Smitten Kitchen Chicken Soup

Oh. My. God.

Yield: 5 quarts, or about 10 to 12 meal-sized servings
2 medium-large yellow onions, unpeeled, halved or 1 large onion plus 1 large leek, cleaned and cut lengthwise
2 garlic cloves, peeled and smashed a little
1 large carrot
1 large parnsip (optional)
1 celery rib
4 quarts water
4 pounds chicken bones (from about two carcasses leftover from a roast or rotisserie) or a combination of fresh chicken wings (my first choice), backs, necks or feet
1 tablespoon kosher salt
1/2 teaspoon dried thyme or 2 teaspoons chopped fresh
1/8 teaspoon red pepper flakes
1 tablespoon tomato paste
1 bay leaf
To Finish
3 bone-in skin-on chicken breast halves
2 large carrots, peeled and diced or 1 large carrot and 1 large parsnip, diced
1 large leek, trimmed and sliced into 1/2-inch segments
1 to 2 celery ribs, chopped or diced
9 ounces thin egg noodles or soup noodles of your choice
2 tablespoons finely-chopped flat-leaf parsley
Make the broth: Combine all ingredients in a large (6 to 8 quart) stock pot over h…

Baked Salmon with Parmesan Herb Crust

From Add A Pinch

Thoughts before: I'm going to keep the parsley in this recipe, even though I don't like parsley. Also, I'm using Italian parsley (as opposed to curly). I did not realize there were two common kinds of parsley prior to this.

Thoughts after: This recipe is amazing. I made it with sautéed spinach and mushrooms in olive oil and garlic (with Parmesan). I ended up using a little bit of parsley and it tasted fine and added color. In the future, I might try baking vegetables with the fish, or adding some lemon.

Serves: 4-6 INGREDIENTS 1 salmon filet, about 2 pounds, left whole Parmesan Herb Crust: 3 cloves garlic, finely minced¼ cup chopped parsley½ cup chopped Parmesan cheese INSTRUCTIONS Preheat oven to 425º F. Line rimmed baking sheet with parchment paper or aluminum foil for easiest cleanup.Place salmon, skin side down, onto lined baking sheet. Cover salmon with another piece of parchment paper. Bake salmon for 10 minutes. Remove from oven and remove top piece o…

One-Pot Sonja (aka Lasogna)

This episode of one-pot Sonja brought to you by:

-My vegetables didn't look great so there were less than I intended
-But it was still pretty great
-Whole garlic cloves -- OH MY GOD.

-2 packs of ground turkey
-2 packs of dried mushrooms, rehydrated (and a tiny bit of the water)
-Tons of garlic, both crushed and whole cloves
-Olive oil
-One pack of spinach (use more next time)
-One head of broccoli (use more next time)
-Goat cheese, crumbled

Note: This would be better with spaghetti squash.


Sauté chopped garlic and olive oil until fragrant. Add ground turkey. Cover. Uncover after a few minutes, add whole cloves of garlic. Re-cover. Add spinach. Re-cover, wait until it cooks down a bit. Add mushrooms. Re-cover, cook for a few minutes. Uncover, add broccoli. Cook until all vegetables seem like something you might want to eat. Add goat cheese to taste.

Other incarnations:
With zucchini and ricotta cheese:

Snow Day Fajitas

From Smitten Kitchen.

2/9/15: First Mexican food ever, prepared during the snowiest month in Boston's history. This was prepared for David Thomas, who afterwards, declared, "I think I could cook. It's just putting together ingredients and preparing them."

For the chicken
1 1/2 pounds boneless, skinless chicken thighs
2 tablespoons lime juice (half a juicy lime)
1 1/2 teaspoons kosher salt
1 1/2 teaspoons dried oregano
2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1 garlic clove, minced or pressed
Few dashes hot sauce, optional
To assemble
8 (6-inch) flour or corn tortillas
Olive oil
2 large bell peppers, cut into thin strips (I use a mix of green, red and other colors, if I can find them)
1 large yellow or sweet onion, halved and sliced thin
Coarse salt
Fixings (pick your favorites)
1 1/2 cup cooked black beans (1 15-ounce can, drained and rinsed)
Salsa or pico de gallo
Sliced avocado or guacamole
Shredded cheese or sour cream
Minced whit…

Spaghetti Squash: Everything I Know


1. Preheat oven to 375.
2. Poke holes in spaghetti squash with a fork, then bake for an hour.
3. Cut both ends off with a sharp knife.
4. Use an ice cream scooper to scoop out the seeds.
5. Use a fork (or the ice cream scooper) to get out the spaghetti part.