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Vietnamese-Style Baked Chicken

Chicken marinated in a mixture of Vietnamese sauce, sugar. herbs and spices and then oven-baked to create a dish infused with flavor and browned to perfection.

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Vanilla and Turmeric Pannacotta with Hibiscus Syrup

Vanilla and turmeric-flavored pannacotta with hibiscus syrup. A) A rich, creamy, colorful dessert, or B) a murder victim on a teaplate? You be the judge!

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French Onion Strata – a savory bread pudding

The flavors of French onion soup transported into a hearty, cheesy strata. The heart of bread pudding paired with the soul of a classic soup – synergy on a plate.

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In the garden – July

In the garden – July

A few notes on our success in the garden this summer … as well as our failures.

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Comrades! While Emily is entertaining you all indoors with delicious seasonal goodies, I thought I’d update you with news from the garden to show you what’s been going on outside the house this year. This is technically our third full spring/summer, but our first since we bought the house. We were loathe to install anything permanent during our rental period for fear we’d do irreparable damage to the property – now of course, we’re quite merrily doing plenty of irreparable damage and NOT GIVING A HOOT.

So: the garden. Over the last couple of seasons I’ve built two 8’x4′ raised beds. I’ve planted vegetables that we tend to use most in cooking – garlic, onions, dark greens and squash – with varying success. The first year, we had what seemed like two fresh zucchini every day. We’d eat them, go down to the garden the next day and pick off two more. The second year, we didn’t notice ANY squash growing until late in the season, I moved a leaf aside and found one enormous zucchini that must have been growing un-noticed for a month. [Emily: I wish we had taken a picture of it because it seriously would have needed an NSFW tag]. That was the first and last squash we had that year.

Blueberry, Oat and Almond Crumb Bars

Blueberry, Oat and Almond Crumb Bars

These blueberry crumb bars with oats and almonds are a perfect bake sale recipe and our favorite way to use up summer blueberries.

Blueberry, Oat and Almond Crumb Bars

A few years ago while we still lived in Brooklyn, Matt and I belonged to a CSA. If you’re not familiar with it, CSA stands for ‘community supported agriculture’. The gist of it is that you pay in advance for a ‘share’ of what the farm produces.

It helps the farmers because they get money in advance so they can better finance their year, and the customer gets a weekly (or bi-weekly) supply of the freshest, just-off-the-farm produce.

Of course, by investing in the farm’s potential, you also share some of the risks. If there’s a flood, or a blight, or a generally low yield of crop that season, you might not get as many tomatoes as you’d like and you just have to channel your inner hippie and roll with it, man. What’s more likely though, is that you’ll end up with way more of a certain fruit or vegetable than you know what to do with. And that’s when you have to get creative.
Blueberry, Oat and Almond Crumb Bars

There was one week during our CSA that we received more blueberries than I had ever seen in my life outside of a grocery store. It was a huge box of them. We had them on yogurt and on cereal. I made blueberry syrup. Matt made a crumble. And still we had more. And then I made Blueberry Oat Bars with the rest and kicked myself for not making them sooner because they were the best thing ever. They’re not so sweet that you’d feel guilty having one for breakfast but they have that crunchy, nutty topping that is such a treat.

Blueberry, Oat and Almond Crumb Bars

Blueberry Bars with Strawberries and Cream

For July 4th, we’ll served them with Macerated Strawberries and Maple Whipped Mascarpone.

Chicken with Lime, Garlic and Cilantro

Chicken with Lime, Garlic and Cilantro

Chicken with Lime, Garlic and Cilantro

In the 1970s, the Upper West Side of Manhattan where I grew up was a true melting pot of cultures. I went to a bilingual grade school where classes were taught in both English and Spanish, and staying for dinner at a friend’s house often meant getting to have Arroz Con Gandules (Puerto Rican Rice with Pigeon Peas) or Mofongo (mashed green plantains with chicharrones).

I think my absolute favorite dish back then was Pernil (Roasted Pork Shoulder) which is flavored with lots of citrus, cumin and cilantro. Just thinking about it is making me hungry but until I find the time to make a whole pork shoulder, I thought I’d take some of those great flavors and turn it into a much more weekday-friendly chicken dinner.

Chicken with Lime, Garlic and Cilantro

Garlic, cilantro, lime and cumin make the sauce bright and tangy.

Grilled Buffalo Shrimp and Avocado Sandwiches with Blue Cheese Sauce

Grilled Buffalo Shrimp and Avocado Sandwiches with Blue Cheese Sauce

Grilled Buffalo Shrimp and Avocado Sandwiches with Blue Cheese Sauce

The fact that Matt grew up in a rural English village and I grew up in New York City means that, every so often, we have absolutely no idea what the other person is talking about.

For example, here’s an exchange that may (or may not) have occurred recently (it did not, but work with me here).

Emily: Less hit the bodega for a ’40 and stoop it till we mad toasted. You know you down, don’t front.

Matt: What’cha talking abaht, yer daft bint? Put yer knickers on and make me a cup of tea.

Then there was the time I convinced Matt that in New York City, it’s very common for dogs to wear prescription glasses. “Really?” he said, and then I laughed until I got a cramp.

Then he tried to convince me that in Scotland, there are huge, orange cows with hipster haircuts that look exactly like the mayor of London, Boris Johnson. No way, buddy. Like I’m going to believe that.

So you can imagine the fun I had trying to describe what ‘buffalo sauce’ is. I’m not sure how we’re still married.

Anyway, on to our sangwich. Let me start by saying that I would be quite happy if buffalo sauce & blue cheese dip were on pretty much everything I ate for the rest of the summer. These are the kind of bright, zingy flavors I just go crazy for.

Add to that perfectly grilled shrimp, creamy avocado and crisp lettuce and you’ve got yourself a seriously delicious sammich.

Shrimp without titles

Five-Layer Magic Bars

Five-Layer Magic Bars

Five-Layer Magic BarsFive-layer magic bars made with coconut, chocolate chips, butterscotch chips, and toasted pecans held together by condensed milk on a graham cracker crust.

I sometimes have a tricky time starting these posts, and true to form, for this recipe I got stuck on the very first word of the post title. FIVE-layer magic bars. Is it really five layers? Or is it three? Or four? Honesty in cooking is pretty important, right? There are certainly more than (but not MUCH more than) five ingredients, and you do assemble the bars in neat layers, so really, it can be as many layers as YOU think it is. Or you can just make them and not worry too much about it.

We made these to take to a local bake sale last weekend called For Goodness Bake. This is the third year that it has been organized, and each year the proceeds go to a different worthy local cause. This year it was the Green Teens, an offshoot of the Cornell Cooperative Extension which teaches farming, gardening and other food-related skills to local teenagers.

Five-Layer Magic Bars

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