October 2009 Blog Posts (21)

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Witches Fingers (diti di strega)



Witches Fingers (diti di strega)



Kick off the holiday baking season with a popular Italian Halloween cookie. These are seriously delicious cookies, in spite of looking like severed witches fingers. The dough is a versatile cookie recipe-I use the same dough for thumbprint cookies for Christmas filling the centers with chocolate ganache or jam.



3 cups blanched almonds, divided



4 oz. cream cheese,… Continue

Added by Kathy on October 25, 2009 at 2:02am — 1 Comment

Great Game Day Snacks

There are only 5 minutes until kick off and you haven’t prepared any food for your guests yet– no worries! These delicious Cucumber Ranch Lettuce Wraps can be ready and in your hand by game time. No need to worry if you don’t have the cucumbers or tomatoes on hand, you can always substitute with other vegetables you have in your fridge, or experiment with your in-season favorites.



For more game day recipes click… Continue

Added by heatwave on October 21, 2009 at 6:15pm — No Comments

To Catch A Cook: Sweet Corn Halibut Tamales & Jalapeno-Mango Slaw

Sweet Corn Halibut Tamales & Jalapeno-Mango Slaw



Run don’t walk to the grocery and make this for dinner! If you don’t like fish, no worries – just make it with only the filling (double the recipe). These baked tamales are a play on the traditional tamale which is steamed and made of corn dough. To learn more about the history of tamales (which date back to 1200 BC) check out the Gourmet Sleuth. I love having the option to cook Mexican… Continue

Added by Emily Welsh on October 20, 2009 at 2:27pm — No Comments

Call it twine? Twitter makes wine for charity



Everyone likes a wine with character. How about one with 140 of them?



Yes, the people at Twitter — the social media site on which users post messages no longer than 140 characters — are getting into the wine business, putting together an ambitious project aimed at raising money for literacy.



While others have used Twitter to raise money for or attention to various issues, the project, which launches Thursday, is the first… Continue

Added by Peter Swan on October 20, 2009 at 12:49pm — No Comments

To Catch A Cook: Roasted Potato Fennel Soup

To Catch A Cook

Did you have a nice weekend? It was cold and rainy here – I heard it even snowed upstate (in mid October?!). This warm roasted soup is perfect for a cold rainy night and fits in nicely for our Meatless Mondays. What’s your favorite Sunday-night dinner when it’s cold and rainy?



Roasted Potato Fennel Soup

4… Continue

Added by Emily Welsh on October 19, 2009 at 2:26pm — No Comments

To Catch A Cook: Hummingbird Cake

This is a special cake to make for a birthday or the holidays. I made this cake this weekend while my in-laws were in town and it was a hit! I think it’d be good with some nutmeg or allspice added to the cake mix. This cake has southern roots but there are several theories on why it’s called hummingbird cake. One theory is that each bite results in a “hum” of delight. Another theory is that it’s as sweet as… Continue

Added by Emily Welsh on October 18, 2009 at 9:34pm — No Comments

Grilled Tuna Nicoise. This is a nice light dinner, packed with protein!

Grilled Tuna Nicoise

This is a nice light dinner, packed with protein. It called for a Potato Salad on the side which would probably be wonderful but I just didn’t have the time and the potatoes were nice with just the vinaigrette. Any good weekend plans? We’re going to Blue Hill for dinner in the city (remember we went to Blue Hill Farms in August and made the Purple Potato… Continue

Added by Emily Welsh on October 15, 2009 at 7:59pm — No Comments

To Catch A Cook: Lemony Chicken Waldorf Salad

To Catch A Cook: Lemony Chicken Waldorf SaladThis is a nice light version to the typical Waldorf salad that’s made with mayonnaise. Do you know the history of the Waldorf Salad? In 1896 at a “society supper” at the Waldorf Astoria Hotel in New York City, Oscar Michel Tschirky, maitre d'hotel, created and served this salad. His reputation was so… Continue

Added by Emily Welsh on October 14, 2009 at 5:31pm — No Comments

Why cooking is better than sex. . .

A new book claims it's what happens in the kitchen - not the bedroom - that has made humanity evolve.

A survey of women last year declared that chocolate was better than sex. A victorious sports captain might describe winning as better than sex. For sleep-deprived new parents, eight hours of kip can be better than ... You get the idea.



Indeed, sex might not be the force that binds men and women together. According to a Harvard… Continue

Added by Peter Swan on October 14, 2009 at 11:29am — No Comments

To Catch A Cook: How to Defrost Wedding Cake

To Catch A Cook: How to Defrost Wedding Cake

Instead of a recipe, here is a practical how-to today. We celebrated our one year wedding anniversary this past weekend and of course had to figure out how to defrost our cake topper! If I had looked into this a little more closely last year, I would have… Continue

Added by Emily Welsh on October 13, 2009 at 2:37pm — No Comments

TO CATCH A COOK: Jumbo Sea Scallops with Avocado Puree & Jalapeno Pesto, Scorched Red Pepper Quesadillas

Jumbo Sea Scallops with Avocado Puree & Jalapeno Pesto, Scorched Red Pepper Quesadillas

Did you have a nice weekend? I saw a Martha Stewart cooking demo at the NY Food and Wine Festival on Friday! She made a Duck with Cabbage Slaw and Potato Galette along with Hazelnut Brittle and Ice… Continue

Added by Emily Welsh on October 12, 2009 at 2:42pm — No Comments

Revolutionary Risotto

An 11-Year-Old Chef Shares Her Sophisticated, Yet Easy, Recipes for the Italian Rice Dish





Most 11-year-olds can microwave leftovers, or whip themselves up a peanut butter and jelly. But how many can really show you a great risotto?



Romilly Newman is not your average 11-year-old. An ambitious young woman, she taught herself how to cook by watching the food network, and now she has mastered recipes that would make… Continue

Added by TAS Team on October 12, 2009 at 1:06pm — No Comments

A vintage year: France anticipates finest Bordeaux wines in 60 years



Perfect weather conditions – a fine summer followed by dry, cool nights in September – could make the 2009 bordeaux vintage one of the best on record, according to local wine experts.



Although the grape harvest is only just finishing and the juvenile wines will not be tasted for months, some professionals are already predicting that 2009 clarets will surpass the outstanding vintage of 2005.



"Nature has been exceptionally… Continue

Added by Peter Swan on October 11, 2009 at 9:55pm — No Comments

To Catch A Cook: Ducale and Healthy Coq Au Vin

To Catch A Cook: Ducale and Healthy Coq Au Vin

I’m excited to share this new find with you. Last night we went to Ducale (392 Columbus Avenue at 79th Street). The food was wonderful ("green" Italian cooking with eco-friendly ingredients) and the service was friendly (so friendly that I overheard a neighborhood customer stop by to say his credit card bill did not reflect the correct tip he had wanted to leave a few weeks… Continue

Added by Emily Welsh on October 11, 2009 at 3:29pm — No Comments

How to choose a safe vitamin supplement



Don't play guessing games when it comes to vitamins: know what your body needs before you choose a supplement.



Ever wandered down the vitamin aisle at your grocery store looking for a supplement, only to be left confused by the overwhelming array of pills on offer? You're not alone. As supplements become increasingly popular in our health-obsessed culture, more and more people are incorporating vitamins into their daily… Continue

Added by TasteAndShare on October 9, 2009 at 11:30am — No Comments

Down-East Blueberry Cobbler



This blueberry cobbler recipe is a dish Berry’s mom makes when we visit. It takes 10-minutes to assemble and it’s perfect to pop in the oven while we’re eating dinner and pull out for a warm, fresh baked, delicious dessert. You can also use mixed berries such as blackberries, strawberries, and raspberries. It’s perfect served with a scoop of vanilla ice-cream. Enjoy!



Down-East Blueberry… Continue

Added by Emily Welsh on October 8, 2009 at 1:18pm — No Comments

Experience a Night of Tango this Saturday, October 10th at Tuscana West Restaurant of DC!!

TANGO NIGHT!!



Observe and Experience the passion of the Tango while dining on delicious rustic Italian dishes!



Ponti Del Mercado and Zuli Russi

will be dancing and performing the Tango Classic, Tango Stage, Tango Milonguero

and some tango-related dances such as Tango Waltz and Milonga,

and teaching anyone who wants to learn.



In addition to the regular menu,

A delectable 4-Course Menu di Apassionato for only $45 will also be… Continue

Added by Tuscana West on October 7, 2009 at 9:43pm — No Comments

Mexican Chicken Soup

I love serving Ina’s Mexican Chicken Soup with tortilla strips, slices of avocado, and sometimes a dollop of sour cream. It’s perfect for dinner, to take to work as lunch, or even freeze and save for a rainy day. The rotisserie chicken makes the prep time super quick and the fresh vegetables give the soup a great texture and flavor. What are your favorite add-ons to Mexican Chicken… Continue

Added by Emily Welsh on October 7, 2009 at 5:21pm — 1 Comment

TO CATCH A COOK: Casarecce with Hazelnut-Watercress Pesto



Visit for the full text: http://tocatchacook.blogspot.com



I had lots of extra hazelnuts from the Edamame and Hazelnut Crusted Halibut last week and was trying to figure out what to do with them. Ingredients inevitably end up forgotten, collecting dust until they expire if I don’t use them up quickly. And guess what (lucky… Continue

Added by Emily Welsh on October 6, 2009 at 3:00pm — No Comments

Catching Fire: How Cooking Made us Human

Just over two and a half million years ago, our brains swelled. Less than a million years later, they swelled again, our posture and our gait changed, our jaws shrank, and we grew taller. These two evolutionary changes define our species, distinguishing us from our fellow primates.



Richard Wrangham has new ideas about why these changes occurred. He has no argument with the generally accepted wisdom that our first transformation – from nimble tree-climbing australopithecines… Continue

Added by TAS Team on October 6, 2009 at 2:42pm — No Comments

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