Mele Cotte

RSS Feed Homepage

Articles: 1, 2, 3, 4, 5, 6, 7

Garbanzo Bean Soup
2008-03-25 11:43:00
Waiter, there's something in my....Garbanzo Bean Soup !This month's WTSIM is asking for pulses....as Jeanne tells usThink beans, lentils and chickpeas. Think warming casseroles and colourful salads. In fact, there?s no weather that?s the wrong weather for pulses.So, here is my legume recipe for this event - Zuppa di Ceci e Verdure. huh? Just a fancy (Italian) way to say Garbanzo Bean Soup. unfortunately, none of my individual pictures turned out. In fact, they look as if I took them after several "on the rocks" cocktails...and I hadn't even had my wine yet! So, here it is with my Easter dinner as a whole: Spring Orzo, Lamb Shoulder, and my soup (upper right hand corner). Garbanzo Bean SoupZuppa di Ceci e Verdure1 lb. celery, chopped8 oz mushrooms, sliced1 14-15oz. can Garbanzo beans (chick peas), drained and rinsed*2 Italian Sausages **, crumbled¼ cup extra virgin olive oil1 scant tsp. flourpepper to tasteBring at 3-4 quarts of water to a boil, season with salt. Cook celery until ...

Sweet Potato Pot Pie
2008-03-24 11:32:00
bocciolo/flower budI moved around my house, gathering up the various Easter decorations, when I saw something in my peripheral. Red? What shines red among my earth tone décor? No Way! A bud! My Christmas Cactus sprouted a bud!I received this Christmas Cactus three years ago from an 8th grade student named Kyle. A smart young man, who knew nothing of my gardening ineptness. Leaf-only plants? I am good. Plans with flowers? I am a murderer.I kept it in its little green pastic pot for the remainder of that school year, on the corner of my desk. Then, once it came home, I gave it some new digs. Then, beginning in Sept. for the last couple of years, through Christmas, (per mom?s green thumb sagacity) I moved it from the living room to complete darkness - my pantry - each evening, bringing it out in the morning before work. Mom told me that I would get flowers if I followed the proper Christmas Cactus etiquette. Nope! Not me! Every winter I waited eagerly, hoping to see just a little somet...
More About: Sweet , Potato

Happy Easter!
2008-03-23 13:25:00
http://melecotte.blogspot.com/feeds/posts /default?alt=rss
More About: Easter , Happy

Apples & Thyme: The Round Up
2008-03-23 02:09:00
I was honored when I was asked to guest host the Apples & Thyme. It is a special event, as it?s a a celebration of time spent in the kitchen with our mothers and grandmothers. I love my mother so, and worry about her each day. She?s grown, I know, but I still worry. Role reversal?an inevitable turn of events as we get older.Since tomorrow?s Easter, I?ve decided to start off the round up with a picture taken by my brother. Mom makes silk eggs Easter and they are very cool! She and my oldest niece began a gram/granddaughter tradition by making these beauties last year. I haven?t tried the yet, but maybe one day!! Silk ties and eggs? Who knew!? Then again, she was the one to visit my classroom during my student teaching in Dorchester, MA. She made wonderful crafts with my class during my winter unit ? winter celebrations around the world. These memories, along with all the others from when I was young is indisputable evidence that she?s creativity central in our family.Now - the r...
More About: Events , Round Up , Round

Riso con Ricotta al Forno
2008-03-22 03:39:00
So many wonderful events are being/have been hosted by some of my favorite bloggers. Unfortunately, March is passing so quickly, I have been missing many of the ones in which I wanted to participate. (I am particularly bummed I missed Arfi?s Cupcake Spectacular.)There is one event that I can?t miss?.as an Italian , missing this event? Offesa! Festa Italiana, hosted by bella gente, Marie of Proud Italian Cook and Maryann of Finding La Dolce Vita, whose blogs are attraente!For this event, I am sticking with the casserole-style cooking trend I have had lately and participate with Riso con Ricotta al Forno, Baked Rice with Ricotta.Oddly enough, this dish is similar (but different) to the Rice Casserole I made this time last year! Then, if you like these dishes, try this style with Quinoa, with Quinoa & Butternut Squash. mangia tutto!/Eat Up!Riso con Ricotta al Forno/Baked Rice with Ricotta 2 Tbsp. unsalted butter, softened1 cup Arborio rice2 ½ cups chicken bouillon2 eggs1 Tbsp. Parme...

Egg Noodle Bake with Golden Raisins
2008-03-21 11:00:00
First, the Apple & Thyme) round upwill be out tomorrow or Sunday....Second, Happy Birthday grandma! Love you and wish you were here with me.Third, pasta....tagliatelle/noodlesquick post today....Are you a pasta lover? If you are, then you may be aware that there is a National Pasta Association. If you haven?t yet checked out the website, you must go. There is a wonderful collection of recipes for all of us to enjoy, all perfect for Ruth?s weekly event, Presto Pasta Nights. Don?t believe me? Check out the Egg Noodle Bake with Golden Raisins. Yum!http://melecotte.blogspot.com/feeds/p osts/default?alt=rss

Apples & Thyme Allows Mom to Shine!
2008-03-20 21:09:00
a mia madre/to my motherPhew! I have been trying and trying to post, but firewalls have been giving me a headache! Anyway....I keep losing days, and not getting in a whole lot of "me" time. In fact, I was completing my self-evaluation this week for my boss, a part of what we have to do for our yearly review, and I gave myself a U (unsatisfactory) for my personal goal, which was finding balance. I have not learned to find any kind of balance between work & home. ha! Why mention this? Well, the deadline is today for the event I am guest hosting (Apple & Thyme) and I haven?t even posted my tribute! Shameful! And, all those other events I planned to participate? Looking a little bleak.Even though I have waited until the last minute with my post, everything happens for a reason. Fast food is all I have had time for. I don?t mean McDonald?s. I mean food made at home, but with little to no effort. The two of the three quickie dinners I had this week might be considered as side ite...
More About: Apples , Shine

Rhubarb Panna Cotta & a Banana Split?
2008-03-17 05:00:00
rabarbaro/rhubarb The other day, I posed a question about your favorite "out to eat" dessert. Several of you said Panna Cotta, which was perfect since I had been running through different ones in my head all week. Then, I mentioned yesterday that I was baking all weekend. Why? Having long since quit the bar job because I am too old to work until 4 AM, I still need a second job. So, you can imagine my excitement when a possible opportunity came up to do desserts for a restaurant in downtown Atlanta. Wanting to "wow" the owner and the executive chef, the last week has been continuous thoughts of various, yet doable desserts.The tornadoes threw me off a little my plan and didn't I begin until about 2PM Saturday. Paying attention to the TV/news more than my Kitchen Aid, I botched 2 flourless cakes and 1 tart (bye bye tons of eggs). I recovered Sunday, though, and by 10:30 PM I had 6 desserts (with their garnishes packed and bottled), two truffles, and a cookie. I didn't get to the t...
More About: Banana , Split

All is Well...
2008-03-16 15:35:00
sano e salvo/safe and sound news photoThanks to everyone who emailed and called after hearing of the crazy weather Atlanta had the last 2 days. Its been kind of freaky, but luckily the twisters didn't come knocking at my door. We did get nickel size hail and a ton of rain, but that's it.I left work Friday night at around 9 and didn't have a clue that the blinding downpour would eventually tear up dowtown. While its a bummer that this weekend was a huge tourist gathering, its amazing there weren't more injuries. I was stunned at the goofballs they interviewed on the TV who were mad about not being able to see the SEC basketball games. Seriously?Now - I am back to baking for the rest of the day. I am completing samplings for some work I am vying for. I don't know how it will all work, and (admittidely) I am in over my head a bit, but I am going for it. So, if I am sporadic the next several days, that's why. I can't wait to talk it all out with Helen this afternoon, who is goin...

Lasagna Casserole & a question...
2008-03-14 12:00:00
fare a pugni/mix it up First - A question. I am working on something and would like to know your opinion. Your comments, as always, are truly appreciated. What dessert/type of dessert are you most likely to order when eating at a nice restaurant (during the spring/summer seasons)?----What did you make this week that works for Ruth?s fabulous event, Presto Pasta Nights? Me? I made a lasagna casserole. It may sound complicated, but its really not. Once you make the sauce, it?s all downhill from there. I made a regular lasagna a couple of weeks ago, courtesy of Tyler Florence. Making way too much sauce and the ricotta mixture, I decided to do the following take the idea a little to the left, and make a casserole. I decided to wrap it in foil and pop it in the freezer. This week was a perfect time to bust it out.Cook whole wheat pasta according to the package, then drain and place the pasta back in the pot. Add the sauce and ricotta mixture and tossed it all together. After incorporat...
More About: Question , Casserole , Lasagna

Plum Rosettes
2008-03-13 09:45:00
prugna/plumQuick post this morning....I had a meeting last night and wanted to bring a little dessert teaser. These are Plum Rosettes (in their box).Okay - wait...Honestly? I actually made a mascarpone cheesecake and a blackberry mango tart as well. But, my quest for perfection (and my OCD tendancies) lead to me messing them up. They were definitely edible and yummy - just not pretty. I felt they were unpresentable. So, I decided go with these plum rosettes only.These are really easy. Using your favorite shortbread recipe, shape 4-inch fluted rounds from the dough. Brush them lighly with egg white and refrigerate for 20 minutes. Arrange the plums (or preferred fruit) in your design of choice, sprinkle with sugar, and brush with apricot preserves*. Bake 375 for 30-35 minutes, until the edges become golden. Timing will vary with the shortbread's thickness**.Store in the fridge. Use within 1 day.* Heat the preserves so that you are able to brush a light coating ontop of the tarts.** I...

Sun-dried Tomato Hummus
2008-03-12 11:57:00
Salsa/DipRow, row, row your boat,Gently down the stream.Merrily, merrily, merrily, merrily,Life is but a dream.I thought that was a perfect song for this post. One - This past weekend was dreamy! Second - what better way to eat hummus than in a boat?Wait. What's that? Atlanta isn't near a large body of water? Atlanta is in a drought? I know! Silly foodies. That's where Swoozies comes in again. How about a little dipper?What's the Little Dipper? Other than a group of stars in the constellation Ursa Minor (The Little Bear)? My new spring/summer dip dish. How fun! So, as cute as my new lil' dish is, this hummus s even better. That's why I thought it would be a good entry for WHB (created by Kalyn) hosted this week by Kel from Green Olive Tree.Delicious! Divertirsi/Enjoy!Sun-dried Tomato Hummus2 cups garbanzo beans (chickpeas), drained & rinsed3 Tbsp. sun dried tomatoes, in oil2 Tbsp. roasted garlic *2 tsp. parsley2 Tbsp. olive oil2 Tbsp. lemon juice In a food processor, add a...

Roasted Lamb with Pomegranate Reduction
2008-03-11 11:00:00
agnello/lambI think lamb is a yes or no kind of meat. You either like it or you don?t. I haven?t met many who are wishy-washy about it. Admittedly, I was not a fan of lamb when I was young. Now, as an adult, I have really enjoyed the lamb dishes I have had. The only thing is (get ready to do an inhaling gasp, Lamb eaters?.) I can only eat lamb medium well-well. I know! Most like it rare. Not I (said the fly)! Not me (said the bee)! I can?t (said the ant)!Like most serving sizes, a small 3 ounce piece (similar to that of a deck of cards) is a proper portion and lamb is around 175 calories. Not bad! Add that to its fabulous deliverer of protein, vitamins, and minerals. So, why don?t more people eat lamb?Many people may be concerned with the saturated fat/cholesterol content lamb, since its red meat. But, not to worry. Choose lean cuts of lamb, and practice use low-fat cooking practices (roasting, broiling, grilling, etc.) Also, lamb is an easy meat to see the marbling (the fat). You c...
More About: Pomegranate , Reduction

A Weekend to Remember
2008-03-10 01:21:00
Wow! What a weekend! My surrogate sister, Angellika, came from NYC for her friends? Cynthia and Boris' birthday party. I was a happy girl when she told me I was going with her. When I say I needed a weekend, I needed a weekend. And, a weekend it was. In fact, I can?t remember a better one while I have been in Atlanta. Added bonus? My birthday is Monday!Sweet Angellika had a plan. She wanted me to get out there to meet people ? socially and professionally. And that I did! First, I bought a great Swoozies dish that noted all the prominent landmarks in Atlanta and presented a plate of assorted desserts to Cynthia. I thought it would be a different way to remember the weekend. Knowing she would be busy during the party, especially with the press junket. Angellika and I brought the tasties over to the venue in the morning while they set up.Me & Cynthia on Sat. morningAnd, since it was at Atlanta's Uptown Restaurant Lounge and Tapas Bar, and knowing I would have the pleasure of meet...
More About: Weekend

A Weekend Preview
2008-03-08 07:13:00
ricevimento pomeridiano/cocktail partyI mentioned yesterday that my surrogate sister, Angellika, was coming to Atlanta for a party this weekend. Tonight was the cocktail party, a more casual, preamble evening, to friends Cynthia and Boris' birthday party tomorrow. It was a great evening at Atlanta's Uptown Restaurant Lounge and Tapas Bar. There were many people there, many of whom I know were somebody, but I have no clue. The host MC, Franki Ski, mentioned a bunch of football players, like D. McNabb, but we didn't stay long because it will be a busy day tomorrow. I am excited, now I just have to talk and approach people more....hmmm.Angellika and meCynthia and meUntil next time...:)http://melecotte.blogspot.com/fe eds/posts/default?alt=rss
More About: Preview , Weekend

I'm a nut!
2008-03-06 12:48:00
Not really - just scatter brained like usual. No recipe today. Just a lil' journaling....I am always busy doing a lot of?well? Stuff! I can?t say its fun stuff, except cooking/baking of course. I hesitate to say - I am simply existing. Truth be told, I have been in a major funk the last couple of months and have gone out less and less. In fact, I think my best friend has finally written me off for good. He doesn?t even return my calls anymore. (sad!) So, it is really important for me to bring myself back to the land of the non-hibernating and stop (inadvertently) making people mad by never calling. Trouble is, as I mentioned before, I have gained a tremendous amount of weight over the last several months. (The same weight as a young toddler, I believe.) Although my ankle is finally on the mend, my sense of self has ballooned into Violet Beauregarde after she ate the meal pill ? a big, round blueberry (strawberry in my case, with my red hair).Regardless of me feeling like an oober b...

Turkey Sausage Rice
2008-03-05 12:13:00
uno!/one!Its time for another Monthly Mingle, an event hosted by Meeta! I know you knowMeeta. If you don't, and you have not yet checked out What's for Lunch, Honey?, you need to. She has a fabulous blog!This month's theme for the Monthly Mingle is One-Dish Dinners. These are my favoring dishes. Less clean up! A lot of my One-Dish Dinners include rice because I like the way it absorbs liquid. So, my natural tendency is to include a rice dish in this event. Its delicious! And....was good as a left over. I am not a big left over girl, but this one was great for my lunch Tues, Wed, and (hopefully) today!Turkey Sausage Rice 1 Tbsp olive oil1/2 onion, chopped1/2 red bell pepper, chopped1 garlic clove1/4 tsp dried thyme3/4 long grain rice2 cups chicken/vegetable bouillon or broth1/2 canned diced tomatoes1 bay leaf2 tsp. fresh basil, chopped1/4 cup cheddar cheese, shredded or grated2 sweet turkey sausages, cut into 1/2 in pieces Heat the oil over medium high eat. In the skillet/pan, par-...

Sweet Potato Flan
2008-03-04 12:29:00
First, don't forget! Don't Forget! - I am guest-hosting theApple & Thyme event this month. Click here, here, or here for details. The deadline is March 20th. So, email me! melecotte(at)gmail(dot)com.batata/sweet potatoA few weeks ago, I made a whoops and submitted my Tilapacado (made up name, of course) as my entry for WHB . No, no...entering a dish to WHB isn't the issue. The whoops happened when I emailed Anna from Morsels and Musings with all the appropriate info....several weeks early. Yikes! Just proof I have got to take my head out of the clouds, get my sh*t together, and figure out my arse from my elbow. Well, I still have a long way to go for getting my days back to a calm organized chaos (oxymoron, I know, but it makes sense to me). However, I think I got WHB (created by Kalyn) right this week, for this is the week Anna is hosting.Our friends at Whole Foods has lots of Sweet Potato 411 to offer. Click here to find out more!Sweet Potato Flan3 whole eggs 1 egg yolks1/3...

Glazed Apple Loaves
2008-03-03 12:28:00
con glassa/glazedMa che ti sei mangiato is hosting a great event, An Apple a Day. Apples? You know I am all about anything that has to do with an apple...Mele Cotte/Baked Apple, remember?This is a blog event that promotes foods that can prevent stroke. My family lost my maternal grandfather when I was in the 7th grade, after he suffered a number of strokes. I had to participate. I have fond memories of my Pop and I still think of him often - even now.My Pop Pop and meThe big rule was to take the featured ingredient, apple, plus one of the following, almonds, black tea, cinnamon, dark chocolate, fish, peperoncino, tomatoes.Mele Cotte Ripiene would work for this event as well, if almonds were added. The recipe is here when I posted without making it or here when I did. I think I will add the nuts next time to add a tasty crunch.But for the moment, and for this Event, I decided to participate with Glazed Apple Loaves. These moist mini-loaves are delicious, include apples and cinnamon, ...

C is for Cookie
2008-03-02 19:48:00
biscotto!/cookie! Elly from Elly Says Opa! is hosting "Eat To The Beat" . Elly asks that we "blog about a food or drink that somehow relates to a song, an album, a band, etc?. I thought about this for a while and was coming up blank. Originally, I thought I would make a wrap, but never got around to it. And, knowing I was running out of time, I thought I would miss the event. Why a wrap? While I listen to everything and have an appreciation for all music, the majority of what I listen to involves rap and hip hop (I know ? I don?t look as though I would be able to reverberate the words to various decades of hip hop ?Whodini or Gang Starr, T.I., T-Pain, or Gucci Mane).Then, as I was making sandwich cookies the other day, I began singing C is for Cookie . Random!C is for cookie, that's good enough for me C is for cookie, that's good enough for me C is for cookie, that's good enough for me Oh, cookie, cookie, cookie starts with C Umm-umm-umm-umm-ummI haven?t the foggiest idea why Se...

A Myriad of Miscellaneous Material
2008-03-02 14:40:00
Well, not really...just three bits of randomness that don't really have a place. The alliteration was just a bit more eye catching...:) I have wanted to touch upon them, but they aren't really food related. but haven't gotten around to them. So here they are....First -One of the blogs I love visiting Bleeding Expresso. They fact that Michelle is an American living in Italy is what first drew me to her blog. I have always thought in my head how I would love to pick up and move to Tuscany, but know I would never have the guts. Then, she writes. Being a former Language Arts/English teacher, I love reading someone?s writing- especially in mediums other than books/novels. I think that?s why I have gotten so into reading blogs. Last night, I read her things left unsaid post. Its great! So my thoughts in this post were prompted by Michelle?s post, who got the idea from -R- at And You Know What Else (who got it from Abbersnail who got it from NPW). Did you get all that? Ha!1. I envy your...
More About: Material , Myriad

Classic Tuscan Flatbread
2008-03-02 00:42:00
pane/bread Cascabel (Chili und Ciabatta) is the host of the 7th edition of Bread Baking Day, the monthly event created by Zorra. This month's theme? Flatbreads. I got this one in under the wire (hopefully). And, while delicious - I am off breads for a while. Between this and the French Bread - no more carbs for me if I am going to fit into the dress I bought for a party next week.Classic Tuscan Flatbread a tweaked Bon Appétit recipeMakes 1 round loaf1 cup lukewarm water (90°F to 100°F)2 ¼-ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled2 ½ cups (about) all purpose flour4 tablespoons extra-virgin olive oil2 tablespoons Italian seasoning1 tablespoon coarse sea saltAbout ¼ cup Tuscan Seasoning (recipe below) Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes. Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together. Kne...

Daring Bakers Challenge #16 - French Bread
2008-02-29 11:43:00
pagnotta/loaf of breadIts that exciting time again! Daring Bakers Challenge # 16. Good ol' Sweet 16. Do you remember how you celebrated your special coming of age birthday? I do! Clueless to anything going on - I went out for a BFF day to "Havid Squaya" (Harvard Square) and when I got home, my mom had all my friends waiting in a "dressed up" house, balloons, etc. My girlfriends chipped in and bought me a beautiful pearl ring (pearls are my favorite ever). It was beautiful! In fact, although the pearl has since fallen off and run away to find its oyster, I still have the setting. Too bad I haven't spoken to any of those girls since graduation.How to the Daring Bakers celebrate Sweet 16? What better way than with bread - French Bread ! Is there really anything better that walking out of the market with a long baguette sticking out of the back? Don't you always wonder how that baguette will be used in a meal? To scoop up sauce, as a sandwich, ripped off and eaten plain? I was pumped ...

Shrimp & Vegetable Orzo
2008-02-28 15:56:00
delizioso/delicious!Shrimp & Vegetable Orzo Shrimp & Vegetable Orzo½ lb. orzo pound , uncooked2 tsp. oil, divided½ lb. frozen small shrimp, thawed, seasoned with Essence1 cup medium carrots, thinly sliced on diagonal2 green onions, sliced½ pound asparagus, cut diagonally into 2-inch lengths2 cups spinachSalt, pepper, and Essence to taste Prepare orzo according to package directions. While orzo is cooking, heat 1 teaspoon oil over med-high heat in a large non-stick wok or skillet. If using fresh shrimp, stir-fry the shrimp until firm, opaque and lightly browned, about 3 minutes. (I seasoned precooked shrimp and added them later). Remove and set aside.Add the remaining teaspoon of oil to the pan and stir-fry the carrots for 2 minutes. Add the asparagus and scallions and stir-fry for another 3 to 4 minutes, until asparagus is tender-crisp.Add spinach. When it begins to wilt, add shrimp and toss until hot, about 2 minutes.When orzo is done, drain it well. Add to vegetables and s...

Parsnip Cakes
2008-02-27 12:14:00
pastinaca/parsnip Remember my Sage Beef with Feta & Tomatoes? What about the Penne with Butternut Squash & Sage Pesto? Well, here?s another recipe from Skinny Bitch in the Kitch: Kick-Ass Recipes for Hungry Girls Who Want to Stop Cooking Crap (and Start Looking Hot!) . The dish is actually called Crabby Cakes in the book, but I thought it would be a little misleading in the blog-land. So, I renamed them when I adapted the ingredients a bit. The original recipe is below my adjustments.These were so very yummy. Not just your typical yum - the ?Oh no, my plate is empty? yum.Parsnip Cakes with Remoulade Sauce (Adapted)2 Tbsp. olive oil¼ cup red pepper, diced¼ cup celery, diced3 green onions, diced1 cup parsnip, finely shredded(scant) 1 cup Panko crumbs¼ cup chickpea flour2 egg, scrambled¼ tsp. salt1/8 tsp pepper¼ cup mayonnaise½ cup Remoulade Sauce (½ cup mayo 1 ½ Tbsp. Essence) In a large nonstick skillet, heat 1 Tbsp. of oil. Add the pepper and celery and cook over medium heat...

Half Pound Cake
2008-02-26 12:02:00
I go through my phases with baking. This is not to say I don't bake. If you visit Mele Cotte you see what my stress produces. Many, many, many baked goods. But, I vary with my moods and with what I end up with at the end of the day. My quick fix to my baking itch/stress reliever usually has to do with a cookie, truffle, or a bark. Every now and again I will bake a cake.So when I saw the Serendipity Bake Off, I thought, "Why not?". While it is actually a contest, with several products from Serendipity Soap at stake, it wasn't about prizes since I am not the spa-girl type, running from massages, etc. I just wanted to bake. My original idea was grandoise with a plan to attempt a fondant iced cake I have been wanting to produce, then time ran out. I went from grandoise to Plain Jane.Pound cakes are quick and painless. Why? Well, all the measurements are in its name. Pound of butter, pound of sugar, pound of eggs, pound of flour. So, when I had left over ganache left from cookies I wil...
More About: Events , Cake , Half

Waiter...there's something in my Carrot Salad
2008-02-25 12:52:00
carota/carrotThis month's WTSIM theme is salad and its hosted by Andrew at Spittoon. I decided on a carrot salad with a middle eastern flavor.It's a light salad with a flavor tha packs a punch...and will go well pork, lamb, etc. Enjoy!Carrot Salad for 2Salad3 medium carrots, shredded1 red bell pepper, cut into thin matchsticks½ cup olives, choppedDressing½ cup fresh squeezed orange juice2 Tbsp. olive oil1 Tbsp. honey¼ tsp. cumin¼ tsp. cinnamonsalt/pepper to taste(dash of red pepper flakes if you want some heat)In a medium bowl, toss together the vegetables. In a separate, small bowl, whisk the dressing ingredients. Toss with the vegetables and let marinate for at least an hour for the flavors to marry.I am guest-hosting the Apple & Thyme event this month. Check out here, here, or here for details. The deadline is March 20th.http://melecotte.blogspot.com/feeds/ posts/default?alt=rss
More About: Events , Waiter

An Event - Apples & Thyme
2008-02-25 04:30:00
I was/am honored that Jeni (The Passionate Palate ) asked me to guest host the Apples & Thyme event she co-hosts with Vanielje Kitchen. To quote Jeni,Apples & Thyme is a celebration of time spent in the kitchen with our mothers and grandmothers (or anyone else you wish to blog about) and what they did or did not pass on to us that influenced how we cook and eat today. I am very close to my mom and we speak almost every day on the phone. I hate that I live so far from her (but can't bring myself to move back to NYC). Both my mom and my gram have been mentioned several times on Mele Cotte over the last year (individually, or together). In fact, I have probably done so a bit too much for her liking, and posting random pictures that make her say, "Oh my!" - but I love them! Nonetheless, I jumped on this event from day one, then again here, and here.What about you? How will you post your tribute about your mother or grandmother (or any other person special to you)? Well, however...
More About: Events , Event

Getting to the Heart of the Matter with Fish Stew
2008-02-24 06:00:00
Can you believe the time has come again for Ilva's and Joanna's Heart of the Matter . The girls have had so many great themes with which I have enjoyed participating. Next month will bring the event into its first year! Fabulous! But first, Stews and Casseroles are the stars this month. I am down to the wire for the deadline, but check out Joanna's posts here, here and here for healthy eating tips. Then, head over to HOM for this month's round up and next month's theme. (Might as well check out past round ups too, while you're there!)For me, this month's stew is Fish ...Fish Stew. I made a fish stew once before, by accident. I messed up the cooking of a red snapper, so I mushed all the ingredients together. It turned out to be great. This time, I was deliberate in my task at hand.Fish Stew for 21 Tbsp olive oil2 green onions, chopped1 celery rib, chopped2 medium carrots, peeled and chopped2 large garlic cloves, mincedseveral sprigs Italian parsley1 14.5-ounce can tomatoes, dice...
More About: The Heart

Chunky Applesauce
2008-02-22 18:48:00
salsa di mele/applesauceI fell in love with applesauce when my mom used to make some from scratch. Sure, we had our share of Motts®, but at least once a winter, mom sliced, diced, and cooked a tasty batch to go with our pork chops. (And I always wished Peter Brady would stop by for dinner!)Although I did a crappy job on my funky looking pork chop, the idea was to serve it on top of the Chunky Applesauce . I ended up avoiding the chop and just eating the sauce....which was fine by me!Chunky Applesauce4 large Granny Smith apples, peeled, cored and diced to bite size1/3 cup sugar4 Tbsp. lemon juice¼ cup water1 tsp. ground cinnamon½ tsp. ground nutmeg1 (scant) tsp. vanilla extractCombine sugar, lemon juice and water, then toss with apples. Place in a medium to large pot, bring to a boil, cover and cook for about 10 minutes on low heat. After 10 minutes or when the apples are soft (but not squishy).Take a little less than ½ of the cooked mixture and puree in a blender (or food processor) ...