Food Comas: Top 10 in 2010
It’s only been a few months since starting our first ever blog, Food Comas, and the cooking and dining and blogging shenanigans Priscilla, Natalya, and I have gotten into have been quite entertaining thus far! Thanks for everyone’s support in reading our blog and expect more delicious gastronomic adventures in 2011! Just wanted to round … Continue reading
Roasted Squash Seeds
Next time you carve a pumpkin, or say… maybe make a Creamy Kabocha Squash Risotto or Butternut Squash Soup… save the seeds for roasting! They make a lovely quick and flavorful snack that you can eat by itself or use as a salad or soup topping. Roasted Squash Seeds Ingredients: 1 C raw squash seeds … Continue reading
Butternut Squash Soup
The first time I attempted to cook with butternut squash, I ended up buying a Kabocha squash aka Japanese pumpkin instead to make my Creamy Kabocha Squash Risotto. The squash table always confuses me at the grocery store… but recently I was finally able to correctly identify a butternut squash and decided to tackle making … Continue reading
Chicken and Artichoke Fricassée with Mushrooms
After a weekend of bar food and stadium fare, I wanted to make something healthier and more homey. And I wanted leftovers for lunch. I started perusing recipes on epicurious, and stumbled upon this one, which originated from a 2007 issue of Bon Appétit and appealed to me. The original recipe calls for morels, which … Continue reading
Egg Salad BLT
Everyone has their own hangover cure — and usually, eggs are the popular choice. Apparently, there is a scientific reason behind this: egg yolks contain a large amount of cysteine, which breaks down acetaldehyde, one of the culprits behind a hangover. But enough of a nerdy babble talk, eggs are awesome. However, fried eggs tend … Continue reading
Zucchini Blossoms Stuffed with Tomatoes and Parmesan
I first came across zucchini blossoms at Alta, a cute Tapas place in West Village. I honestly didn’t know what we would get when we ordered zucchini blossoms, but were pleasantly surprised with a beautiful vegetable dish. Although the dish was fried, the delicate nature of the blossom made it lighter and added a bit … Continue reading
Garlic Bread
As I was cooking the Leek Tops Mac & Cheese, I wanted to try making my own garlic bread to serve with it. Natalya has made garlic bread in the past, usually just combining crushed garlic with olive oil on bread. I decided to fatten it up a bit with some butter and herbs because, … Continue reading
Leek Tops Mac and Cheese
One of my new favorite vegetables are leeks, which we started picking up after seeing them at the farmers’ market (in season September to December). Leeks look a bit like scallions on steroids, but the taste is a lot milder than its pungent onion relatives, with a hint of sweetness. Most recipes only call for … Continue reading
Baked Chicken with Sun-dried Tomatoes and Artichokes
Okay, it’s not the most aesthetically appealing dish ever, but it is really delicious and really fast to make. Artichokes and sun-dried tomatoes are really a fabulous combination. I have seen this ingredient duo for pastas and frittatas as well, which I may have to try out soon. I got this particular recipe off the … Continue reading
Roasted Brussels Sprouts
After a friend brought Brussels sprouts with bacon to our Thanksgiving Eve dinner, I couldn’t help but want to make my own as soon as possible! Roasting Brussels sprouts, or any vegetable for that matter (such as asparagus), is quite simple — all you need is a little bit of olive oil, salt, and pepper. There … Continue reading
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