deliciousness

I have been spending a lot of quality time in my kitchen over the course of the last few weeks. For a long while I had an arsenal of about four or five totally dependable recipes that could hold their own in any situation. They incorporated the techniques and talents my mom bestowed upon me in her own kitchen. I got very good at chicken enchiladas, spinachy, savory lasagna, split pea soup with ham and swiss and jalapeno and bacon macaroni and cheese, just to name a few. But over the course of the last year I have become unreasonably obsessed with food. My favorite television station is food network, my favorite cable television show is top chef and my favorite online blogs update food related posts twice weekly.

The most fantastic thing about reading food related articles daily is the inspiration I have gathered and brought to my own kitchen. Instead of sticking with my mom’s recipes I feel better equipped to take some risks in the kitchen and experiment with new foods and new ingredients. I think my happiest moment was when I customized Ellen’s enchiladas by adding cumin roasted butternut squash and sautéed spinach. Combining those two new ingredients with feta under a blanket of rich red sauce I realized the potential of my food focus. Since then I have incorporated Arborio rice into my monthly repertoire, making a delicious oyster and cremini mushroom risotto with fresh thyme and parmesan. I have also enjoyed pan fried chicken breasts with a garlicky cannelloni bean mash, and the incarnation of a delicious honey balsamic vinaigrette to dress spicy greens.

All of these food discoveries in my kitchen have inspired me to keep better track of the things I cook and the methods I use to prepare them. I’m going to gather all of this information in a very charming little moleskin notebook for eventual incorporation a) gift baskets or b) the cookbook of my dreams (and, of course, submissions from others are always welcome).

Honey Balsamic Vinaigrette

2 T. Fresh from the comb honey (by fresh i mean relatively recently purchased at trader joes)
2 T. Balsamic Vinegar
3-4 T. Good Olive Oil (I "borrow" the olive oil my roommate brought back from Italy)
1/2 t. oregano

Whisk the vinegar and honey together until the honey incorporates itself into the vinegar, it should taste sweet. Add the oregano, crushing and releasing its flavors into the mixture. Slowly whisk the olive oil into the vinegar and honey mixture emulsifying the oil as you whisk. Voila! Serve over mixed leafy greens with walnuts with ackmak crackers and chevre on the side.