Archive for August, 2009
by TT on May 24th, 2010 | Recipes, Sandwiches
With the arrival of beautiful weather comes the start of grilling season. We enjoy grilling all sorts of things, including burgers. And while you can't go wrong with a perfectly cooked burger topped with your favorite condiments, it is fun to think outside the box sometimes.
So, last week I decided that we would have burgers, just not the sort made with beef; that seemed too mundane. I wanted a sandwich that looked like a burger but had its own unique taste. Ground chicken seemed like the perfect vehicle for this quest. Unlike ground veal or pork, which some might confuse
by TT on July 20th, 2009 | Recipes, Sandwiches
Recently, my husband and I have had more time to cook together on weekends. With less travel and fewer kid events due to summer, we have had more opportunities to experiment with new ingredients and recipes. As we both enjoy cooking, it has been a wonderful way to spend our free time.
After starting a Saturday morning watching food television, we were ready to do some cooking of our own. Having seen a feature on Greek food, we both were craving lamb and feta. The simple answer to this craving was to make gyros. We had lamb in our freezer and
by TT on March 4th, 2009 | Healthy Cooking, Recipes, Sandwiches
My husband loves sandwiches, especially paninis. So that he could create his own panini combinations at home, I bought a panini pan and press for him at Christmas. It was love at first sight.
Since then, our entire family has used it for various lunches and dinners. However, I am not a big fan of sandwiches made with bread, as they tend to be heavy and filling. I prefer to make wraps. But just because I like wraps doesn't mean that I want a cold sandwich.
My challenging requests for a sandwich led me to my creation of a wrap-panini. Using flatbread,
by TT on February 3rd, 2009 | Recipes, Salads, Sandwiches
Winter continues in New Hampshire. As I write this post, I am watching both snowflakes and temperature drop. With multiple snowstorms and ice storms already occurring, winter feels long this year.
I know, I live in New Hampshire; we are supposed to have cold temperatures and snow-covered yards. If I were to live somewhere tropical, I would miss watching snowflakes glide to the ground and seeing light shimmering on an icicle. However, sometimes it is nice to visualize a warmer climate for a little while.
Last week I decided to bring a tropical feel to our house via dinner. Having bought a
by TT on November 6th, 2008 | Recipes, Sandwiches, Spreads & Sauces
In the last couple years, I have developed a liking for a variety of fish. I used to crinkle my nose at the thought of dinner at a seafood restaurant. However, as I have sampled different kinds of seafood, I have found many to be appealing.
Cooking for a family, I like to expose our children to new dishes to broaden their dining horizons also. However, I know that if I jump into new foods too quickly, it can result in displeasure. Therefore, I have different strategies that I use when presenting a new dish. Sometimes it is the reward of
by TT on October 28th, 2008 | Recipes, Sandwiches
After a very big dinner at an Italian restaurant on Saturday, neither of us were hungry for breakfast the next morning. However, as the morning passed, our appetites awakened. Being a Sunday with not much on our schedule, we decided to do a little grocery shopping in the morning and make sandwiches for lunch.
Typically, a sandwich conjures thoughts of two pieces of bread with a little bit of filling. Well. . .that isn't quite what we had in mind. As we didn't go to the grocery store until 11, our feeling of not being hungry was far gone. And being
by TT on August 11th, 2009 | Healthy Cooking, Recipes, Sandwiches
Summer can be such a short season in New England. This year it seems like it may be very short after the cool, rainy start summer had. However, days of temps in the 80s and extra humidity have arrived, making summer's presence well known.
While some may complain that it's too hot and sticky, I enjoy this weather. It's the sort of weather that makes you appreciate an ice cold drink and a light dinner. Much like I look forward to a snowstorm in winter for baking homemade bread and slowly simmering a pot of soup, so do I anticipate the
by TT on August 6th, 2009 | Restaurant Reviews
After two weeks of voting, a winner has been chosen in our Best Brunch in the Northeast contest. With five contenders from five states and five amazing menus, it was a hard decision. However, after reviewing their options, our readers have made their thoughts known.
[caption id="attachment_771" align="alignright" width="300" caption="Damariscotta River Grill"][/caption]
The results, as of the end of official voting on August 5th are:
5. Nashoba Valley Winery & Orchard, Massachusetts
4. Rizzuto's Wood-Fired Kitchen & Bar, Connecticut
3. Eagle Mountain House, New Hampshire
2. Carriage House Café, New York
1. Damariscotta River Grill, Maine
As the newly crowned Best Brunch destination, we congratulate the Damariscotta River
by TT on August 4th, 2009 | Appetizers, Recipes
As I wrote in my last post, we recently enjoyed a Saturday dinner of
Italian appetizers with friends. The inspiration for the Italian theme was the ready to be picked basil plant on our front porch. I love using fresh basil in recipes, most often in tomato-based dishes. Whether it be a caprese salad or
eggplant stacks, fresh basil is essential.
As we were eating finger foods on Saturday, I decided to make a dip that could be eaten without utensils. A bruschetta dip seemed a perfect use for basil. It could be made early in the day to
by TT on August 2nd, 2009 | Appetizers, Main Dishes, Recipes
On a recent Saturday night we had our best friends over for dinner. As we usually end up standing around our kitchen counter instead of sitting at the dining room table or lounging in the living room, making a variety of appetizers seemed to be the best menu.
I decided to go with an Italian theme, as our basil plant was ready for picking. Tomato Bruschetta, prosciutto wrapped cantaloupe, and Mozzarella Stuffed Meatballs filled our menu. Hanging out at the kitchen counter, we were able to pick at the foods, sip some swamp water, and chat.
The meatballs were filled with fresh
