Monthly Archives: May 2008

Barefoot Bloggers: Herbed-Baked Eggs

I love the idea of blogging events that use authors or chefs for inspiration, where everyone does the same recipe and compares notes at the end. I did Daring Bakers for quite a while, and still do Tuesdays with Dorie regularly, but since those two events focus on baking/desserts, I never really get to enjoy the fruits of my labors. That’s why I was so excited when someone started the Barefoot Bloggers event, where every two weeks, a group of people get together and cook one of the recipes of Ina Garten, the Barefoot Contessa.

This week’s recipe was Herbed-Baked Eggs, which is something I’ve been wanting to try for a while. I can never have enough egg recipes, and this one is a keeper. The only problem I ran into is that even after 6 minutes of broiling the eggs were still a bit underdone, so I needed to increase the time by a minute or two. The flavor was incredible, and I think I’m going to put this recipe into my regular rotation.


Herbed-Baked Eggs
recipe courtesy Ina Garten

1/4 teaspoon minced fresh garlic
1/4 teaspoon minced fresh thyme leaves
1/4 teaspoon minced fresh rosemary leaves
1 tablespoon minced fresh parsley
1 tablespoon freshly grated Parmesan
6 extra-large eggs
2 tablespoons heavy cream
1 tablespoon unsalted butter
Kosher salt and freshly ground black pepper
Toasted French bread or brioche, for serving

Preheat the broiler for 5 minutes and place the oven rack 6 inches below the heat.

Combine the garlic, thyme, rosemary, parsley, and Parmesan and set aside. Carefully crack 3 eggs into each of 2 small bowls or teacups (you won’t be baking them in these) without breaking the yolks. (It’s very important to have all the eggs ready to go before you start cooking.)

Place 2 individual gratin dishes on a baking sheet. Place 1 tablespoon of cream and 1/2 tablespoon of butter in each dish and place under the broiler for about 3 minutes, until hot and bubbly. Quickly, but carefully, pour 3 eggs into each gratin dish and sprinkle evenly with the herb mixture, then sprinkle liberally with salt and pepper. Place back under the broiler for 5 to 6 minutes, until the whites of the eggs are almost cooked. (Rotate the baking sheet once if they aren’t cooking evenly.) The eggs will continue to cook after you take them out of the oven. Allow to set for 60 seconds and serve hot with toasted bread.

Review: Glass City BBQ

Not content to let our little road trip to Lancaster be wasted, we decided to hit a BBQ place that we passed on Rte 22 on the way to our destination. If there’s anything that my husband and I are always down for, it’s a good BBQ joint. Since the places we’ve tried in Columbus so far (City BBQ, Pig Iron BBQ, Hoggy’s, Cook Shack) have been a bit “meh” so far, we were hoping for the best.


The place was hoppin’, with a bunch of cars and bikes parked out front, and since it was such a nice day, we asked to be seated at the picnic benches on the patio. The clientele were very diverse – you’re just as likely to see a group of bikers as you are a family of 4, and that suited us just fine.

The menu is fairly large, with only a small portion of it being BBQ (the rest was about evenly spread between sandwiches, subs and pizza). On a sad note, neither of our first choices (ribs or burgoo) were available at the time, which the waitress told me is a pretty common occurence. She made no secret of the fact that they run out of items from their menu all the time, and that it pisses regulars off.

So, that being that, we decided from what was available. For an appetizer, we shared an order of the Glass City Fries ($6.99), a pile of fries loaded with cheese, pork, jalapenos, tomatoes, green onions and BBQ sauce. Presentation was really sloppy, and the dish as the whole was just OK – flavors worked together but just barely, and the sour cream wasn’t even necessary.


Because they were out of the burgoo, the waitress was nice enough to comp my husband a bowl of chili ($5.99), which was advertised as being a brisket chili. We joked around about the chili being like a New Orleans king cake – if you were lucky enough to find the brisket in there you would have good luck for the rest of the year. The flavor itself was a bit flat – mostly chili powder and just a hint of cumin, and it lacked depth and/or bulk. Passable if you’re hungry, but not very good if you’re a chili connoisseur like I am.


Still, the bits of meat we found in both of the appetizers showed promise, so we didn’t write the place off just yet even though the appetizers were fairly mediocre.

Since my first choice (the three meats platter – chicken, ribs, and choice of brisket or pulled pork for $19.99) wasn’t available, the waitress allowed me to do a modified 3 meats platter (chicken, pulled pork and brisket) for $15.99 instead. While not cheap, the portion sizes were very generous and the platter also comes with two sides and a piece of cornbread. Let me just say that the BBQ is where it’s at when you go to Glass City. The pulled pork was flavorful although a bit on the dry side. The brisket was the best I’ve had outside of Tennessee, with a thick layer of flavorful bark and enough fat to keep it moist. The chicken? Was OMFG good. I’ll go back just for more of that chicken, which is smoked then finished on the barbecue. It was moist, and every morsel was full of that wonderful smoky, barbecued flavor that just screams summertime cookout. The two sides I chose were macaroni and cheese and baked beans. The mac and cheese was spectacular, whereas the baked beans were good, but lacked much of the meat that it was advertised to contain.


Glass City offers three different types of BBQ sauce – Mild, Hot, and Carolinas. The mild tastes like your average bottled sauce, nothing to write home about. The hot? Is a lukewarm version of the mild. The Carolinas? Oh yeah, now we’re talking. This was hands down my favorite type, sweet and tomatoey and vinegary at the same time. Added just the right amount of pucker and needed moistness to my pulled pork.


My husband had planned on getting an appetizer sized BBQ sampler as his entree, but since they were out of ribs, that idea went out the window might quick. Instead, he chose two smaller entrees.

First up was an order of 10 wings ($8.18), which he chose to be covered with Louisiana BBQ sauce, a cross between regular BBQ and buffalo sauce. Again, a bit of flavor, no real heat. The wings themselves were tiny, but were first smoked and then deep fried, so they had a depth of flavor that you don’t find in your average wings. Still, definitely not worth the price, which is a bit steep for the size/quantity of the wings.


His other entree was an order of Glass City Mini Hamburgers ($7.49), which were advertised as coming with grilled onions and special sauce, which was to be found nowhere. These were flavorful, but dry as a bone, and served on stale rolls. The chips, on the other hand, were great – made fresh to order, and sprinkled with seasoned salt.


So, in conclusion, if you decide to make the trip down there, or are in the area, do stop in for the BBQ, but steer clear of basically anything else on the menu.

If you’d like to go: Glass City BBQ, 391 Lincoln Ave, Lancaster, OH, 740.653.5227

Glass City BBQ on Urbanspoon

Farm Fresh and Local Produce – 05/28/08

One of my goals for this year is to find more local sources for food, and to step outside of my normal routine in regards to which farmers markets I go to. After all, each market has its own look and feel and set of vendors, and I just might be missing out on something good.

With that in mind, my goal today was to stop at three (relatively) local markets, just to get a feel for them.

First up was Westerville, where I saw a few familiar faces (Flying J, Mockingbird Meadows). There weren’t tons of vendors, maybe 7 or 8 total, but I was able to pick up a few things – some spelt flour at Flying J, and also some radishes and a Rhode Island Red Heritage chicken from Frijolito Farms.


Another standout at Westerville was Rohini’s Chutneys, who offered about 10 different types and many different spice levels of chutney – I started with the mildest of the the three, mango, cranberry, and tomato, and plan on working my way up from there on each subsequent visit. These will taste lovely with some goat cheese and/or brie.


From there, it was off to the farmer’s market in front of Whole Foods in Dublin (since I had to go to Trader Joe’s to pick up something anyway), which while very small (only 3 vendors total), gave me the one thing I was looking for – strawberries (yay!!). I’ve been eating these mostly out of hand, because they’re so sweet and juicy. I got 2 quarts, and doubt if they’ll last until the markets on Saturday. Ohio strawberries are my favorite part of spring. 🙂


Right next to the guy with the strawberries, was a vendor who had these huge juicy grape tomatoes that I couldn’t resist. I ate them last night with some fresh mozzarella balls, thinly sliced onion, and a balsamic vinaigrette dressing. Pure bliss.


Thinking that we were going to hit the jackpot as far as sourcing new local products (just look at this list of vendors), we took a road trip about 1/2 hour or so south of Columbus to Lancaster where we hit the farmers market there. We were a bit disappointed with this one – it was a bit of a drive (although not too long), and only 3 or 4 vendors were there. We did pick up a few baked goods (pepperoni roll, mini pecan pie), and some green onions and easter egg radishes. They tell me that more vendors attend as the growing season progresses and then mainly on Saturdays. So now we know for the future that we’ll have to hit this one on a Saturday, in August or so.

So which of the weekday markets are your favorites? Which one should I hit next? I’m thinking of going to the Athens market next Wednesday, anyone want to come along for the ride?

WHB: Chive Blossom Vinegar

Weekend Herb Blogging (hosted this week at Wandering Chopsticks) is a food blogging event that I always intend on participating in, but usually never get around to doing. But when I bought those chive blossoms last weekend, I knew without fail that this was my week.

I was searching on the internet for a recipe to use those chive blossoms, and came across this recipe for chive blossom vinegar. So I tossed 30 chive blossoms in a pint jar, covered them with white vinegar, and now I’m going to let them steep in my pantry for 2-3 weeks.


Stay tuned to find out how the vinegar turns out.

TWD Redux: Perfection Pound Cake


This week’s Tuesdays with Dorie recipe is supposed to be Pecan Honey Sticky Buns, but seeing that I already made sticky buns in the past month, and in doing so, realized that any recipe makes more than I can or should eat before they go stale, I decided to opt out for this week. But I didn’t want to flake out altogether, so I took the suggestion to find an alternate recipe in the Tuesdays with Dorie archive, and made that.


I decided on the Perfection Pound Cake, which I paired with some strawberries and whipped cream. It was easy enough to put together and bake, but I’ve got to be honest with you – this cake isn’t moist enough for my tastes. I’m one of those people who are a firm believer that they call it pound cake for a reason – because it has to have a pound of butter! This recipe called for only half that. It would be great with coffee, though. Too bad I’m not much of a coffee drinker, so this looks like one creation I’ll have to pass on to family or my husband’s co-workers.

Perfection Pound Cake
recipe courtesy Dorie Greenspan

2 cups all-purpose flour or 2-1/4 cups cake flour
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
4 large eggs, at room temperature
1 teaspoon pure vanilla extract

Getting Ready:

Center a rack in the oven and preheat the oven to 325 degrees F. Butter a 9×5-inch loaf pan or an 8-1/2 x 4-1/2-inch loaf pan. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.

Whisk together the flour, baking powder, and salt.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t over mix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula. Scrape the batter into the buttered pan and smooth the top.

Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.

Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.

Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Taste and Create: Blog from OUR Kitchen

Man, am I mixed up this month or what? I’ve got a binder system for keeping track of blogging events, but I misfiled this one under the 27th instead of the 24th, so I’m a few days late posting my entry for this month’s Taste and Create, where I was paired up with ejm of Blog from OUR Kitchen and asked to recreate one of the recipes from her blog.

There were so many different recipes to choose from (many of which I printed out and plan to make sometime in the future), but ultimately I decided on her recipe for Arroz con Pollo. I’m no stranger to this dish, as I’ve made and blogged about it already here and here, and I absolutely love the recipe for it that I came up with. But I’ll be the first to admit that mine is a bit on the greasy side. And I like it that way. But I also like the style of Arroz con Pollo that is drier, where the rice grains separate and it’s a bit more subtle. I’ve been searching for a recipe for it for quite a while, and when I saw this one, I wanted to give it a try.


First things first – I’ve got to say that this recipe is visually stunning. I love the colors of all the veggies and how they stand out against the yellow background of the rice. It’s pretty to look at, which is more than I can say for my recipe. But not one to leave well enough alone, I did make a couple of changes to her recipe – I used boneless skinless thighs instead of bone-in, I used Goya Annatto Lard in place of the olive oil/annatto seeds, and to season it, I added a touch of ground cloves (which is one of the things I love about my recipe) and some garlic powder. We skipped out on the garnishes this time, but may use them next time around. It tasted amazing, and my husband and I fought over the leftovers. This one is getting made again real soon.

I’ve left her original recipe intact below.

Arroz con Pollo (South American Version)
recipe courtesy ejm

Olive oil
1 Tbsp achiote seeds (optional for colouring)
3 chicken thighs, skinned and chopped into pieces (bone in)
1 medium onion, chopped
4 cloves garlic, minced
1 large red pepper, chopped
3 banana peppers, chopped
good shot of capers
1½ c. long grain rice
2¼ c. chicken broth
good shot olives (pimiento stuffed cocktail style)
1 bay leaf
Salt and pepper, to taste
frozen baby peas

Garnishes: fresh coriander (cilantro) and basil leaves, chopped
tostones (fried plantain)
baked sweet potato coins (optional)
pimientos (optional)

Put olive oil in small pan and add the achiote seeds (aka annatto, lipstick plant). Keep at medium heat until bubbles form, then remove from heat and let sit. Drain achiote seeds from oil (the oil should now be quite orange). Discard seeds. Place oil in large stockpot. Brown chicken pieces in hot oil (high) – this is done just to brown chicken NOT to cook it. Remove chicken from pot.

Add onions and garlic to pot. Saute until soft (watch that the garlic doesn’t burn).

Put peppers and capers in pot and stir to cover with oil. Add rice and swirl into the mixture. Let the rice cook about one minute.

Add chicken broth (stock recipe); make sure you scrape the pot. Put chicken pieces back in. Add olives and mix. Check for seasonings (NB: add salt and pepper at the end). Let the mixture cook on medium heat until the rice is done. Add peas just before serving. Garnish with cilantro, basil and tostones. Roasted sweet potatoes are good too if you can’t get plantain.

Stop over and check out her blog – I end up bookmarking something from it nearly every month, and I’m sure you will too.

Memorial Day 2008

Wow, did this long weekend fly by in a flash or what? As I mentioned in my last post, we made a foodie field trip to Cincinnati to go to Jungle Jim’s, and Sunday was the start of what ended up being a 2 day feast of food and far too many libations. So what kind of spread did I end up putting out? Since it’s a very picture-intensive post, click on through to see.
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Farm Fresh and Local Produce – 05/24/08

It was a beautiful spring day yesterday morning. We got up before 7am, picked up my mother, and managed to make it to the North Market before 8am. Still, everybody was pretty much already set up, so I got to shopping. Wish Well Farms had the last of the morels of the season, so I gave in to temptation and picked up about a half a pound more, to saute up in a little butter for my family, who has never had them. I also picked up some pretty cherry tomatoes and a bunch of aspargus too.

And Elizabeth Telling Farms was back for the season, finally, having mostly greens at this point, like this lettuce.


Over at Comb’s herbs, they had the first peonies of the season – suffice it to say, I cleaned her out. I’m not one to buy flowers, usually, but peonies are so beautiful that I can’t resist.

And Toby Run was back this week with his fantabulous mushrooms, so I bought another pound. Yum. No definite plans for these yet, but believe me, I’ll figure something out.


We headed right over to Worthington, and got there a little before 9am. There were flowers as far as the eye could see. This bunch of irises are representative of what beauty I saw every 10-20 feet or so.


There was no shortage of meat to be had for grilling out, so we picked up some natural casing (huge!) wieners and some pork tenderloin from OMC Farms.


After a few more items here and there (some more Gretna Grilling Cheese from Blue Jacket Farms, for example) it was off to Clintonville.

Slate Run Historical Farm was there today with a couple of lambs, that kids were petting. I love this picture, even though it’s a bit off center. Kids were loving it until the person manning the stall mentioned that they were going to be lamb chops soon. Talk about traumatized kids. 😉


And the chives are finally blossoming! I can’t wait to experiment.


Since we’re planning on cooking out today, and making a Frogmore Stew, we were on the hunt for live crabs (not to be found at all in Columbus). We figured they might have them at Jungle Jim’s in Cincinnati, so we took a trip down there. They didn’t have the crabs (I ended up getting frozen snow crab clusters, hopefully it will work). I did end up spending way more than I wanted to there, but what else do you expect to happen when you go to the foodie equivalent of Disneyland?

A quick restaurant recommendation. On our way back from Cincinnati, we were starving, so stopped along the way at the first thing that looked interesting – The Spinning Fork on the Dixie Highway in Fairfield. It’s family owned, and has really good Italian comfort food, and extremely reasonable prices – we’re going to come back on our next trip too.

Well, off to start cooking. We’re grilling out today, and I’ve got tons of prep work to do.

April 2008 Roundup

In savory recipes, Green Chili Chowder from 7:00PM Rush, Bacon and Egg Pies from 80 Breakfasts, Italian Stallion from A Cracking Good Egg, Viet-Thai Chicken from A Daily Obsession, Chicken and Coconut Milk Loaf from A Foodie Froggy in Paris, Baked Rice Paper Rolls from A Gluten-Free Day, Red Wine Risotto with Sausage, Arugula and Caramelized Onions from A Mingling of Tastes, Lamb Patties with Yoghurt and Cucumber Dressing and Pasta with Garlic, Tomatoes, and Rocket from A Pot of Tea and a Biscuit, Linguine with Sausage, Onions and Peas and South of the Border Casserole from A Taste of Home Cooking, Cream of Celery Soup from A Veggie Venture, Greek Feta and Tomato Pasta from a whisk and a spoon, Chicken Stuffed with Goat’s Cheese and Herbs, Turkey Burgers a la Greek, Boneless Buffalo Wings with Chunky Blue Cheese Dressing and Deviled Pork Chops from A Year at Oak Cottage, Sauerbraten, Spaetzle and Red Cabbage with Apples from A Year in the Kitchen, Sunday Night Catalan Chicken with Picada from Angela’s Food Love, Basic Sourdough Starter, Okonomiyaki, Pulled Pork BBQ and Aneletti Pasta with Sausage and Greens from Apartment Therapy: The Kitchn, Maria’s Mexican Tuna from Art and Aioli, Tagine of Kefta from The Average Cook, Pui Lentils with Bacon and Mushrooms from The Bacon Show, Slow Cooker Pulled Pork from Baking Bites, Torta Rustica from Baking Delights, Chicken Satay Noodle Salad from Barbara Bakes, Sicilian Rigatoni and Sausage and Penne Primavera from Batter-Splattered, Bresaola and Rucola Salad from Bella Baita View, Pot-a-Leines, Cream of Spinach Soup and Pork Tenderloin in Dijon Cream from Big Black Dog, Crabby Crab Cakes and Mofongo from Bitten, Leftover Pasta Frittata from Blue Kitchen, Sunshine Yellow Beet Salad from Book of Yum, Garlic Infused Hummus from Bren’s FlaNboyant Eats, Glazed Pork Tenderloin with Balsamico from Brutsellog, Thai Sweet Potato and Carrot Soup from cabbage roses & cupcakes, Baron Trenk Cutlets from Cafe Chocolada, Chicken Tetrazzini and Braised Lentils from Canela & Comino, Lentil Stew with Ham and Greens and Kabul-Style Lamb and Rice Pilaf from Cast Sugar, Crab Cake Appetizers from Cathie Cooks Food, Grilled Fish Tacos and Salsa Verde from Caviar and Codfish, Banh Mi Burgers from Chadzilla, Sweet Potato Salad from The Chef From Hell Food Blog, Beef Stroganoff from Chef Jeena’s Food Recipes, No-knead Pain au Levain from chez pim, Mexican Scrambled Style Sunday Eggs from Claire’s Cake Bake and Other Foodiness, Spanakorizo (Greek Spinach Rice) and Pan Seared Tilapia in Avgolemono Sauce from Closet Cooking, Spicy Chicken Thighs with Blue Cheese Mashers from Coffee & Cornbread, Blue Cheese and Bacon “Cake” from Confections of a Foodie Bride, Spinach and Feta Tart from Cook (almost) Anything at Least Once, Orecchiette Carbonara with Leeks from Cook. Craft. Enjoy., Spaghetti with White Clam Sauce from cook eat FRET, Wild Garlic Risotto and Smoked Salmon Eggs Benedict from Cook Sister!, Braised Balsamic Chicken from Cooking and Eating in the Windy City, Wurstsalat from Cookin’ With Cyndi, Smashed Roasted Potatoes from Cooking and Booking, Kim’s Yummy Pasta from Cookography, Indulgent Spinach, Bacon, Cheese and Potato Frittata from The Cottage Smallholder, Guacamole from Culinary Cowgirl, BLT Penne Pasta Toss and Risotto with Italian Sausage, Caramelized Onions and Bitter Greens from Culinary in the Desert, Kibbee Sounieh (Baked Kibbee), Fried Kibbee Balls and Hummus from Culinary Infatuation, Ina Garten’s New Potato Salad from The Culinary Review, Chicken Thighs with Herbs, White Wine, and Lemon from Daily Unadventures in Cooking, Beef Empenadas from Dalla Mia Cucina, Deb’s Crab Cakes from Deb’s Key West Wine & Gardening, Italian Stuffed Chicken Breasts from Delicious by Nature, Flaky Sesame Rolls (Tahinli) from Desert Candy, Buckwheat Crepes with Egg, Ramps and Bacon from Dog Hill Kitchen, Asparagus and Gruyere Tart and Steamed Crab with Drawn Butter & Roasted Fingerling Potatoes from Dulcedo, Cauliflower Bisque from eating in, Soft Scrambled Eggs with Fresh Ricotta and Chives from eggs on sunday, Feta and Parsley Sauce with Whole Wheat Angel Hair from Endless Simmer, Spanish Omelet with Potatoes and Chorizo from Everything and Nothing, Elsa’s Cider Beef with Smashed Cheddar Potatoes from Everything Rachael Ray, Hollandaise Sauce from The Experimental Gourmand, Hot Browns from Family Cooking with Chef Mom, Sourdough English Muffins from The Feast Within, Spinach and Rucola Cake from fiordizucca, Bucatini with Anchovy Sauce and Dill Bread Crumbs from Food and Paper, Mussel and Chorizo Soup from Food on the Food, Ramps and Romano Frittata from Food Rockz, Smoked Chili Salmon with Potato Salad from Food Stories, Key Lime Chicken from French Kitchen in America, Boursin Style Cheese from Fresh Approach Cooking, Caterpillar Bread from Fresh From the Oven, Bacon Cheese Muffins from Fruit Tart, Ragu Finto from FXcuisine, Chinese Noodle Soup from Got No Milk, Spinach Fritters from The Great Big Vegetable Challenge, Rosemary & Olive Oil Focaccia from Happy Home Baking, Sweet Potato & Paprika Crackers from have cake, will travel!, Bacon and Fig Clafoutis and Pot Pies from Home Gourmets, Braised Chicken Thighs with Morels and Ramps in a White Wine Cream Sauce from The Houndstooth Gourmet, Fig and Goat Cheese Crostini with Mint from Ladle & Whisk, Carrot Soup with Mustard and Leek Welsh Rarebit and Carniverous Cannelloni from The Humble Housewife, Asian Chicken and Coconut Soup from Je Mange la Ville, Grilled Tenderloin Steak with Gorgonzola Butter from Jerry’s Thoughts, Musings, and Rants!, One Pan Whiskey Pork Chops from Julie’s Foodie, Fried Soft Shell Crab Sandwich from Just Braise, Keftedes Stuffed with Cheese and Crisp Roasted Potatoes from Kalofagas – Greek Food and Beyond, Roasted Tilapia with Black Bean, Mango, Lime and Cilantro Salsa from Kalyn’s Kitchen, Canadian Bacon, Cheese, and Chive Souffles from kitchenmage, Herb Risotto from Leafy Cooking, Fettuccine with Lobster Sauce and Braised Duck Legs with Leeks and Green Olives from Leite’s Culinaria, Ramp and Potato Gratin from Little Bouffe, Fish Tacos with Lime-Cilantro Crema from Love and Olive Oil, Potato, Corn and Leek Soup from, English Muffins from, Spinach, Roasted Fennel, Olive and Egg Calzone Loaf from Mixed Salad Annie, Chicken-Orzo Salad with Goat Cheese from more bread and cheese, please!, Turkish Ground Beef & Lamb Kofte with Feta Cheese Sauce and Nigella’s Potato and Halloumi Bake from More Than Burnt Toast, Hornedfroggy’s Famous Guacamole and Cilantro-Lime Rice from My Baking Heart, Seared Tuna Steak with Avocado and Cilantro Lime Dressing from My Husband Hates Veggies, Pork Chops with Balsamic and Brown Sugar Glaze from Noodle Nights and Muffin Mornings, Halibut Cheeks on Mashed Yukon Gold Potatoes with Chive Oil from Nook & Pantry, California BLT from Noshtalgia, Leek and Flageolet Soup with Tarragon from Nourish Me, Tyler Florence’s Fried Chicken from The Paupered Chef, Baked Rigatoni Romano Florentine with Italian Sausage from Picky Palate, Pesto, Tomato and Mozzarella Toast from The Pink Rolling Pin, Pork Chop on Mashed Celeriac from RealEpicurean, Chipotle Peach Pork Chops from The Saucy Bird, Cauliflower, Pasta and Cheese Gratin from The Savory Notebook, Mashed Potatoes and Celeriac with Chive Oil from Seasonal Ontario Food, Broccoli Sauteed with Crisp Garlic, Seared Tuna with Fresh Corn and Wasabi ‘Cream’, Saffron Gnocchi with Beet Greens and Pancetta, Grilled Skirt Steak Salad, Migas and Pesto Trapanese with Spaghetti from Serious Eats, Creamy Spinach and Ravioli from Simple Daily Recipes, Chorizo and Eggs from Simply Recipes, Pasta with Cauliflower and Toasted Breadcrumbs from Slashfood, Rabbit and Noodles Casserole from Spanish Recipes, Laura’s Kitchen Sink Sopa de Lima and Kandahari Chicken Curry from The Spiced Life, Bistec a lo Pobre (Poor Man’s Steak) and Pan Fried Grouper Cheeks and Israeli Couscous with Sauteed Vegetables from Sticky, Gooey, Creamy, Chewy, Cheddar Corn Chowder from Sugar & Spice, Sourdough Starter from sugarlaws, Baby Beluga Soup from Suite Apple, Mexican Chopped Salad with Honey-Lime Dressing and Spaetzle with Vegetables and Poached Egg from Superspark, Roasted Potato Salad with Mustard Dressing from Sweet Savory Southern, Barbecue-Rubbed Pork Chops from Sweets by Sarah, Fall Apart Chicken Legs with Garlic, Capers and Pancetta from Swirling Notions, Artichoke Chicken with Roasted Potatoes, Greek Goulash and Ground Beef Gorditas from Taste and Tell, Chicken-Club Stuffed Potatoes from Tasty Sensations, Spicy Garlic Soy Chicken from Tasty Temptations, Smoked Salmon and Goat Cheese Risotto and Barley ‘Risotto’ Style, with Green Garlicfrom Thyme for Cooking, Salad with Chicken, Goat Cheese and Walnuts from Two Fat Als, Tagine of Chicken with Preserved Lemon from two yolks, Mama’s Meatballs from Under the High Chair, Pecan-Crusted Chicken Salad from Vicarious Foodie, Southern Fried Chicken and Mashed Potatoes with Cream Gravy from Wandering Chopsticks, Scotch Eggs from The Way the Cookie Crumbles, Spanakopita from What’s Cooking?, Stuffed Pepper Stew from What’s Cooking in the Orange Kitchen?, Feta, Garlic and Scallion Stuffed Pork Tenderloin from Worst Cook Ever, Crab Nachos from yumsugar, and Kimchi from Zlamushka’s Spicy Kitchen,

In sweet recipes, Cinnamon Doughnut Holes from 28 Cooks, Bengali Sandesh from 365 Days of Pure Vegetarian, Chocolate Creme Caramel from A Cracking Good Egg, Bewitching Black-Bottom Cupcakes from A Southern Grace, Mom’s Banana Apple Bread from a whisk and a spoon, Pina Colada Cupcakes from Annie’s Eats, Overnight Oatmeal with Apricots and Buttermilk from Apartment Therapy: The Kitchn, Mini Walnut Pies from Apple & Spice, Salted Cashew Crunch Cookies from Bake or Break, Strawberry Sunrise Scones and Applesauce Nut Bread from Baking Bites, Strawberry Cream Cheese Crepes from Baking Delights, Apple Jacks from Bakingblonde’s Weblog, Orchard Patch Pie, Pineapple Upside Down Cake and Zucchini with Everything Bread from Batter-Splattered, German Plum Rolls from Beantown Baker, Strawberry Balsamic Ice Cream, Homemade Peach Ice Cream and Orange Iced Plum Cupcakes from Big Black Dog, Margarita Cupcakes with Lime Buttercream Frosting from Born to Entertain, Apple Cornbread Stuffed-and-Grilled Pork Chops from Boston Chef, Mixed Berry and Cherry Clafoutis from bronmarshall, Grandma Millie’s Butterscotch Porcupines from Cake Maker to the Stars, Rum and Raisin Cupcakes and Custard Tart from The Caked Crusader, Buttermilk Panna Cotta with Macerated Strawberry Salad, Black Cherry and Brioche Pudding and Lemon Buttermilk Sherbet with Poppy Seed Ice Cream Cones from Cannelle et Vanille, Orange Pound Cake from Cathie Cooks Food, Baked Potato Soup from Chomping the Big Apple, Salted Butter Caramel Ice Cream from choos & chews, Strawberry White Chocolate Mocha Macarons from Cinnamon Love, Cocoa Nibs and Toffee Bits Rice Krispies Treats from Coconut & Lime, Margarita-Glazed Madelines from Confections of a Foodie Bride, Mixed Berry Muffins from Cook & Eat, Coconut Tart from Cookin’ With Cyndi, Pineapple Upside Down Cake by Cooking the Books, Banana Chocolate Crepes from Cookography, Blackberry-Lemon Clafoutis at cookworm, Cannoli Cake from Cream Puffs in Venice, Lemon-Berry Gratins and Peabody’s Camping Key Lime Pie with Coconut-Pecan Graham Cracker Crust from Culinary Concoctions by Peabody, Strawberry Banana Daiquiri from Culinary Fool, Toffee Almond Sandies from Culinary in the Desert, Little Palmiers from dailydelicious, Ginger Date Pudding Cakes with Rum Walnut Toffee Sauce from Dessert First, Ultimate Lemon Pound Cake from Do Better, Apricot and Caramelized Banana Clafoutis from Dulcedo, Coconut Milk Ice Cream with Ginger and Lime and Strawberry Chocolate Cream Tartlets from eggs on sunday, Old Fashioned Cake Doughnuts from Elizabeth’s Cooking Experiments, Strawberry Vanilla Chocolate Crust Cheesecake from Endless Simmer, Pear-Chocolate Clafoutis from English Patis, Trifle from Equal Opportunity Kitchen, Chocolate Mascarpone Mousse from Erin’s Easy Eats, Thick Cinnamon French Toast from everybody likes sandwiches, Crispy Waffles with Salted Caramel Coulis from Everything and Nothing, Fried Apple Pies from Food on the Food, Moscato and Vanilla Poached Pears and Pichet Ong’s Vietnamese Coffee Ice Cream from Fresh from the Oven, Fruit Financiers and Black Bottom Cupcakes from gigi cakes, Strawberry Bread from Got No Milk, Strawberry Lemon Cream Cupcakes from I Heart Cuppycakes, Erin’s Caramel Applesauce Cupcakes and Butterscotch Bread Pudding from Joelen’s Culinary Adventures, Black Raspberry Muffins and Whole Wheat Banana Walnut Pancakes with Vanilla-Brown Sugar Syrup from Joy the Baker, Jelly Doughnut Muffins from Just Like Stella Used to Make, Strawberry Margarita Freeze from Kats’ Kitchen, Chocolate Buttercrunch Matzoh from Kitchenography, Rum and Ricotta Fritters from Lisa’s Vegetarian Kitchen, Oatmeal Carmelitas from Made by Melissa, Almond Cakes with Roast Peaches and Orange Blossom Fool from Milk and Cookies, Apricot and Dried Plum Truffles from Mixed Salad Annie, Orange Kiss-Me Cake from montcarte, Easy Cheese Danish from More Than Burnt Toast, Gulab Jamun and Raspberry Crumb Bars from My Feasts, Maple, Salted Butter Caramel and Pear Belle Helene from No Special Effects, Margarita Ice Cream from Not Quite Nigella, Salted Caramel Cheesecake and Strawberry Sour Cream Streusel Muffins from Once Upon a Cookie, Apfelstrudel from Princess of the Kitchen, Tri-Berry Muffins from The Recipe Girl, Tiramisu from Sandhya’s Kitchen, Brown Butter Ice Cream with Salted Almond Brittle and Pound Cake and Paradise Style French Toast from Sass & Veracity, Yogurt Panna Cottas with Honey and Sour Cherry Pie with Pistachio Crumble from Serious Eats, Lemon Yogurt Anything Cake from smitten kitchen, Little Plum and Brown Butter Cakes from spicy icecream, Seductive Strawberry-Banana Trifle from Sticky, Gooey, Creamy, Chewy, Creamy Buttermilk Ice Cream from Sugar Plum, Doughnuts from Sweets by Sarah, Blackacre Cake with Fee Simple Absolut Raspberry Syrup from tales of the basil queen, Wasp Nests from tea for one, Marbled Pound Cake from Technicolor Kitchen, Ricotta Souffle with Amaretto Strawberries from Traveling Food Lady, Cinnamon Chips and Fruit Salsa and Chocolate Cupcakes with Mint Ganache and Icing from Two Fat Als, and Canneles from Yummy in My Tummy.

In informative posts, learn to make fresh ricotta cheese at The Garden of Eating, find out how to store parsley, cilantro, and other fresh herbs at Simply Recipes, and get hints on how to host a fabulous potluck party at Urban Girl’s Almanac.

March 2008 Roundup

In savory recipes, Tilapia with Parmesan Crab Sauce from 28 cooks, Irish Potato Chowder and Irish Soda Biscuits from A Mingling of Tastes, Sausage, Red Pepper and Potato Bake from A Slice of Cherry Pie, Chicken Fried Chicken with Country Gravy from A Spoonful of Sucre, Swedish Meatballs with Egg Noodles from A Taste of Home Cooking, Reuben Casserole from A Veggie Venture, Rarebit Risotto from A Year From Oak Cottage, Chicken with Bacon, Cabbage and Cider, Buttermilk Mashed Potatoes and Beef in Ale with Cheese Cobbler from A Year in the Kitchen, Greek Meatballs from Accidental Hedonist, Fried Ravioli from All Things Edible, Buffalo-style Chicken Strips with Ranch Dressing from Amber’s Delectable Delights, Festive Fusilli from An Empty Stomach is the Best Cook, Cream Biscuits from …and a cookie for dessert, Hollandaise Sauce and Elegant Pancetta Cups from Apartment Therapy: The Kitchen, Orecchiette with Cauliflower and Walnuts from Avenue Food, Italian Savory Pie from The Average Cook, Turkey Burger Stuffed with Crispy Bacon and Caraway Havarti, Poached Egg with Lobster, Spinach, Bacon and Hollandaise Sauce on Toasted Challah Bread, and Apple Kraut Bratwurst with Bacon Onion Potatoes from The Bacon Show, Obama’s Chili from Baking Delights, Cornish Pasties from The Barefoot Kitchen Witch, Fast White Bean Stew from Batter-Splattered, California Country Roads Fondue from Bay Area Bites, Cornmeal Crusted “Catfish” and Dirty Rice from Bean’s Bistro, Mini Spinach Picnic Pot Pie from Bella Baita View, Spiked Spanish Burgers with Warm Tomatillo Sauce and Patatas Bravas from Big Flavors from a Tiny Kitchen, Balsamic Glazed Salmon from Blake Makes, Spicy Lamb Sausage and Egg Skillet from Blazing Hot Wok, Italian Meatball Burgers from Blissful Bounty, Pork Medallions with Tarragon Mustard Sauce from Blue Kitchen, Chicken Cutlets with Fresh Mozzarella and Tomatoes from Born to Entertain, Chicken in Poblano Cream from Cantbelieveweate’s Weblog, Empanada Mini Pot Pies from Canela & Comino, Balsamic Chicken Pizza from Cast Sugar, Chicken and Tomatilla Nachos from Cave Cibum, Taco Pie from Chow Times, Couscous Stuffed Peppers with Lamb Sausage from cook eat FRET, Sunday Night Whole Roasted Chicken from The Cooking Adventures of Chef Paz, Beef and Cabbage Fried Rice from Cooking and Booking, Dolmades (Stuffed Grape Leaves) from Closet Cooking, Baked Cream Spinach with Provolone from Coffee & Cornbread, Smoked Trout and Kipfler Potato Salad from Cook (almost) Anything at Least Once, Pan Roasted Chicken with Creamy Mustard Tarragon Sauce and Pan-Roasted Balsamic Onions from Cookbook Catchall, Chicken Chorizo Soup with Cilantro and Egg Noodles from Cooking by the Seat of my Pants, Crab Radicchio Risotto from Cooking With The Single Guy, Baked Eggs with Cheese, Tomatoes and Bacon from Cookography, Unstuffed Shells from Culinary in the Country, Spaghetti and Meat Sauce from Delicious Durham, Matzo Ball Soup from Diannes Dishes, Linguine with Clams from Babbo from Eat. Drink. Think., Beluga Lentil Toast Points with Garlic-Chive Goat Cheese, Green Garlic Monster Pizza, and Black Bean Tamale Pie from eggs on sunday, Colcannon with Leeks from Everybody Likes Sandwiches, Beluga Lentils from Everyday Vegetarian, Classic Italian Meatballs from FamilyStyle Food, Orange Muscat Champagne Vinaigrette from FoodMayhem, Tilapia Oreganata from Family, Friends and Food, Pork Medallions with Creamy Leeks and Mustard from Food, Glorious Food!, Stuffed Crab Shells from From Our Home to Yours, White Clam Sauce from Fun, Crafts and Recipes, Peasant Pasta from Good Eats ‘n Sweet Treats, Baked Chicken Sausage Pasta with Spicy Tomato Cream Sauce from Good Things Catered, Cucumber Sandwiches with Dill and Creme Fraiche from Gourmet Girl, Boxty from Great Food, Risotto Cakes with Sherry Gastrique from Herbivoracious, Courgette and Feta Clafoutis from Home Gourmets, Chicken and Chorizo Risotto from, Beef Barley Soup and Jamie Oliver’s Pan-fried Steak with Chianti Butter Sauce and Olive Oil Mashed Potatoes from Jerry’s Thoughts, Musings, and Rants, Baby Back Ribs from the Greek Side, Tubetti with Lentils and Smoky Bacon, and John Dory Fillet with Lentils from Kalofagas – Pursuit of Delicious Foods, Greek Meatballs from Kalyn’s Kitchen, Bucatini with Spinach, Tomatoes and Goat Cheese from Karma-Free Cooking, Crazy Indulgent Chicken Florentine from The Kitchen Illiterate, Creamy Chicken and Leeks and Chervil Kohlrabi Soup from Kuchenlatein, Mom’s Spanish Rice from La Mia Cucina, Leena’s Mango Chutney from Leena Eats This Blog, Twice-Baked Potatoes with Chive-Scallion-Pancetta Stuffing, French Braised Leeks with Dijon Vinaigrette, Chilled Spring Pea Soup, Boston Lettuce and Radishes with a Dijon-Caper Dressing, and Leek and Potato Soup with Bacon from Leite’s Culinaria, Twisted Macaroni and Cheese from Little Corner of Mine, Kielbasa and Corn Chowder from Living Insanity’s Loving Food, Pancit Guisado from ma’ona, Spaghetti and Fontina Stuffed Veal Meatballs from Mike’s Table, Mini Veggie Pot Pie from mimi on the move, Zucchini Fritters from The Modern Apron, Spinach Salad with Strawberries, Mughlai Chicken with Rice Pulau, Spring Green Risotto and Colcannon Cakes with Pancetta and Stilton from More Than Burnt Toast, St. Patrick’s Cheddar Soup and Libyan Soup from Morsels & Musings, Cube Steak and Gravy from Mrs. W’s Kitchen, Piroshki from My Mom’s Recipes and More, Roasted Cauliflower and Charred Poblano Soup from My Feasts, Mashed Potatoes with Roasted Garlic and Caramelized Leeks from Oh Kitchen, What Won’t You Do?, Pappardelle with a Ragu of Tiny Meatballs from Other People’s Food, Hawaiian Skewers from palachinka, Vietnamese Summer Rolls with Flank Steak from the petite pig, Beef Florentine Pasta Soup with Basil and Cream from Picky Palate, K’s Potato Leek Soup from Pinch My Salt, Tuscan Garlic Chicken from Pish Posh Cooking, Braciole from Proud Italian Cook, Baked Egg Gratin from raspberry eggplant, Buckwheat Blinis with Smoked Salmon and Creme Fraiche from The Recipe Girl, Sausage and Broccoli Pasta from running with tweezers, Muffaletta Muffin Salad from The Saucy Bird, Chicken with Herbed Pan Sauce from Sensible Suppers and Decadent Desserts, Real Spaghetti and Meatballs, Cuban Sandwich, Stuffed Cabbages, Procrastination Picadillo, Roman Easter Soup, Slow Roasted Pork with Caraway Gravy, Kasha Varnishkes and Ham, Brie, and Apple French Toast Panini from Serious Eats, Homemade Pita Chips from she bakes & she cooks, Beef Burgundy (Crockpot Style) from Sugar & Spice, Moroccan Preserved Lemons from Sugar Plum, Vietnamese Roasted Chicken and Dirty Sticky Rice with Scallions from Sunday Nite Dinner, Fried Noodles from teczcape, Orzo with Green Garlic and Mascarpone from Thyme for Cooking, Leek Tart with Gruyere and Prosciutto from Well Fed, Asparagus, Potato, and Dill Soup and Tortellini Soup from What Did You Eat?, Farm Stand Chicken and Creamy Mashed Garlic Cauliflower from Dinners for a Year and Beyond, Buttermilk Ranch Dressing with Homemade Mayonnaise and Potato Salad with Bacon and Egg from How to Cook Like Your Grandmother, Pappa al Pomodoro from The Knead for Bread, and Spring Rolls Three Ways from wrightfood.

In sweet recipes, Rocky Road Ice Cream from A Cracking Good Egg, Peach Julius from A Fridge Full of Food, Sweet Potater Casserole from A Southern Grace, Hot Cross Muffins, Hot Cross Scones and Caramel Squares from A Year From Oak Cottage, Brown Bread Apple Cobbler from A Year in the Kitchen, Espresso Amarettis from Ann’s Food, Triple Citrus Cheesecake from Annie’s Eats, Southern Pecan Chess Pie from apples peaches pumpkin pie, Butterscotch Cashew Bars from Bake or Break, Apple Bourbon Bread Pudding from Baking Bites, Lemon Curd Filled Doughnuts from Baking Delights, Fruit Mascarpone Custard from Bella Baita View, Almond Poppy-Seed Muffins from Big City, Little Kitchen, Pancakes for One from BitterSweet, Mascarpone Stuffed French Toast from Blake Makes, Toffee Apple and Cider Cake from Book The Cook, Baked Apple Dumplings from Cafe Chocolada, Raspberry Swirl Cupcakes from Cafe Lynnylu, Condensed Milk Pound Cake from cake on the brain, Zucchini and Pecan Bread from Cannelle et Vanille, Lemon Custard Cakes from Cathie Cooks Food, Gateau Basque from Chefs Gone Wild, Pirouettes from Chocolate Gourmand Blog, Easy Oreo Truffles from Confessions of a City Eater, Plum Custard Tart and Cherry White Chocolate Cupcakes from Cook (almost) Anything at Least Once, Marmalade Bread and Butter Pudding from Cook Sister, Pistachio Ice Cream from Cookies, Et Cetera, Baklava Bars from Cooking in an Apron, Deviled Eggs from Counter Intelligence, Rice Pudding from crispy waffle, Wholemeal Ricotta Pancakes with Berry Sauce and Grilled Pears from Culinary Bazaar, Chocolate Covered Sunflower Seed Cookies, Vanilla-Almond Granola Cookies and Green Jello Salad from Culinary Concoctions by Peabody, Butterscotch Fingers from Culinary in the Country, Coconut Spice Pancakes from Cumin & Coriander, Vanilla Bean Buttercream Frosting from Cupcake Project, Dutch Baby Pancake and Guinness Cupcakes with Bailey’s Irish Cream Frosting from Dulcedo, Individual Chocolate Guinness Cakes and Raspberry Lemon Baked French Toast from eggs on sunday, Blintzes from Equal Opportunity Kitchen, Pecan Honey Sticky Buns from Ezra Pound Cake, Big Blondies from Feeding My Enthusiasms, Green Cake from Fruit Tart, Fudgy Figgy Brownies from Gluten Free South Africa, Tropical Carrot Cake with Coconut-Cream Cheese Frosting from Good Eats ‘n Sweet Treats, Blueberry Scones and Raspberry Filled Pancakes from Good Things Catered, Brownie Biscotti from got no milk, Lemonade Pound Cake from Gulf Coast Gram, Strawberry Lemon Curd Tart from half baked, Overnight Cinnamon Rolls from I’m Hungry, Crustless Mini Cheesecakes from In My Life, Glazed Lemon Blueberry Buttermilk Cake from Jerry’s Thoughts, Musings and Rants, Oatmeal Sandwich Cookies and Strawberry Buttermilk Ice Cream from JoyTheBaker, Lemon Brioche Croissants from The Knead for Bread, Ricotta Pound Cake from La Recette du Jour, Blueberry-Stuffed French Toast with Blueberry-Orange Sauce from Lisa’s Vegetarian Kitchen, Balsamic Strawberry Ice Cream from Mike’s Table, Thank Heaven for Little Girl(Scout)s Samoa Cheese Tart from More Than Burnt Toast, Cassata Gelata from Morsels & Musings, Italian Lemon Cookies from Noshtalgia, Tiramisu Trifle from notes from my food diary, Gateau de Riz from :pastry studio, Raspberry Swirl Cookies from Phe/MOM/enon, Meyer Lemon Poppy Seed Muffins from The Picky Apple, Girl Scout Thin Mint Cookie Cheesecake Cups from Picky Palate, Orange Yogurt Bread from Pinch My Salt, Meyer Lemon Buttermilk Cake from pinknest, Orange Berry Muffins and One-Pan Mocha Cake with Coffee Bean Brittle from Pittsburgh Needs Eated, Mini Key Lime Pies from raspberry eggplant, Vanessa’s Totally Delicious, Will Make You a Convert Fruitcake from Restaurant Widow, Kumquat Yogurt Cake from The Roasting Rambler, Peach Upside-Down Cake from slow like honey, Butterscotch Ice Cream from smitten kitchen, Pear Crumble with Vanilla Brown Butter from spicy icecream, Pancakes with Blueberry Filling from Steffen’s Dinners, Figgy Surprise from Sunita’s World, Caipirinha Truffles from Technicolor Kitchen, Gooey Butter Cupcakes from Tempered Woman, Sticy Toffee Pudding from Treat a Week Recipes, Classic Pound Cake and Raspberry Streusel Bars from The Way the Cookie Crumbles, and Lemon Icebox Cake from Weekly Dish.

In informative posts, Casual Kitchen gives us The Dinner Party: 10 Tips to Make Cooking for Company Fun and Easy, Apartment Therapy: The Kitchen shows us how to test an egg for freshness, cooking up a storm shows us how to make mayonnaise, Joy the Baker answers the question, What’s the best salt for baking?, and Made Healthier gives us some tips for baking with whole wheat flour.