The person who was scheduled to make the pick for next Monday is MIA, so I will step in and make another pick so that we can keep to the previously arranged schedule from here on out.

So, I’ll pick the Chess Tart on the last page of April Martha Stewart Living. Let me know if you need the recipe.

The person who was scheduled to make the pick for next Monday is MIA, so I will step in and make another pick so that we can keep to the previously arranged schedule from here on out. So, I’ll pick the Chess Tart on the last page of April Martha Stewart Living. Let me know … Read more →

I wasn’t excited about this recipe, then I saw Martha and Sarah Carey make it on tv and thought I would give it a try. I did a major cheat though – I used boneless, skinless breasts. But it actually worked out.

You brown the chicken (I did this quickly) then cook onion and garlic. Add tomatoes (I used canned whole tomatoes) and vinegar and cook in the oven. I did my stovetop cooking in a skillet and transferred to a glass baking dish.

The orzo was easy – cook some diced carrot then add the orzo and water and boil.

A few criticisms. First of all, there was not enough sauce. If you’re serving something like this with plain orzo, you’ve got to have enough sauce to cover the orzo. I would add more tomato and a little more vinegar to increase the amount of sauce. And I would add some seasonings to the orzo which was dull and boring. Other than that, the basic idea of this recipe is a nice one and it was relatively quick to whip up.

I wasn’t excited about this recipe, then I saw Martha and Sarah Carey make it on tv and thought I would give it a try. I did a major cheat though – I used boneless, skinless breasts. But it actually worked out. You brown the chicken (I did this quickly) then cook onion and garlic. … Read more →

This week’s Martha Mondays was chosen by yours truly. I picked Pane Integrale, the no knead bread in April Living. I’ve never made no knead bread, but I’ve read a lot about it. My mom got the Jim Lahey cookbook that is about this for Christmas and I’ve looked through it. I’ve always been deterred by a few things. First of all, the bread always looks so dark, almost burnt, that it never appealed to me. Secondly, the timing is hard to manage. The bread has to rise about 14-20 hours total which means you can’t quite start it at dinner time one day, you’ve got to start it late at night if you want it to be ready for dinner the next day.

The recipe in April Living was pretty simple. You mix the ingredients together (nothing unusual here) and you put it in a bowl and let it sit out for 12-18 hours. It’s supposed to double. Mine did not double but it got bigger. Then you knead it once, let it sit in a towel for a couple more hours, then dump it in a preheated Dutch oven and put it in your preheated oven.

I admit I fudged the timing a bit and mine sat for longer than it was supposed to at the different stages, but that was the only way I could get it done (I had a hellacious week last week – a kidney stone AND a burst ovarian cyst in one week – more than anyone can handle really, so it is simply a miracle I made this at all).

I admit it was pretty easy to make. I took it out of the oven before it got as brown as the photos in the magazine.

It was hard to slice because the crust was really hard. I thought it looked nice, but honestly I wasn’t wowed by this. It tasted like bread. That’s it. Nothing exciting. Now maybe if I borrowed my mom’s cookbook and explored some of the interesting variations there I would be more excited, but this was not worth the effort as far as I was concerned. I’m glad I got to try it because I’ve always wanted to make this, so Martha gets points for including it.

If you made it, how did it turn out for you?

This week’s Martha Mondays was chosen by yours truly. I picked Pane Integrale, the no knead bread in April Living. I’ve never made no knead bread, but I’ve read a lot about it. My mom got the Jim Lahey cookbook that is about this for Christmas and I’ve looked through it. I’ve always been deterred … Read more →

I’ve got a thing for mango. Firstly, it reminds me of Hawaii, so that’s an automatic point. Secondly, it is sweet and smooth and citrusy but not tart, so I love it. Obviously, I had to try the Mahi-Mahi with mango relish from April Living. Cut up one mango and one small peeled cucumber. Mix with the juice of one lime and some chopped basil and salt and pepper. Let that sit awhile and grill your fish. Serve with the relish on top and ENJOY. Usually I end up adding lemon juice to any fish, but this did not need it at all. And Mr. MarthaAndMe, who generally is not a cucumber fan, didn’t even notice the cukes. The mango takes center stage and it is just divine with the fish. I’m definitely going to be making this one again and again. I could almost hear the waves on the Hawaiian beach….

I’ve got a thing for mango. Firstly, it reminds me of Hawaii, so that’s an automatic point. Secondly, it is sweet and smooth and citrusy but not tart, so I love it. Obviously, I had to try the Mahi-Mahi with mango relish from April Living. Cut up one mango and one small peeled cucumber. Mix … Read more →

Someone please help. I’m being held hostage by Martha’s double chocolate brownies, from April Living. OMG these are SO good. They’re evil. Melt 8 oz bittersweet chocolate with a stick of butter (I did it in the microwave, heck on that double boiler insanity). Then whisk in 1 1/2 cups sugar and 3 eggs. Fold in 1/2 cup and 2 tbsp flour and 1/4 cup cocoa and 1/2 tsp salt. That’s it! Bake at 350 for 20 minutes and then prepare to get out the fat pants. This is deep, rich, moist, crunchy at the edges and simply heaven.

Someone please help. I’m being held hostage by Martha’s double chocolate brownies, from April Living. OMG these are SO good. They’re evil. Melt 8 oz bittersweet chocolate with a stick of butter (I did it in the microwave, heck on that double boiler insanity). Then whisk in 1 1/2 cups sugar and 3 eggs. Fold … Read more →

Martha's rice pudding

When I was in high school, I worked in a Greek ice cream shop. One side was a chocolate shop and the other was an ice cream shop. The ice cream shop also sold homemade (actually made at home by the owner’s wife) rice pudding which was delicious. I’ve never tried to make it though, so when I saw that Martha had a recipe for honey rice pudding in April Living, I decided to give it a go. The recipe called for arborio rice, which seemed sort of odd to me. I know my grandmother never used arborio rice in hers. I went with it though. The recipe is simple – 3 1/2 cups milk (I mixed skim milk and some heavy cream), 1/2 cup arborio rice, 1/2 tsp salt, and a tsp of vanilla with 2 tbsp sugar (I added more since I decided I didn’t want to add honey to this). That’s it. Martha says to cook 20-25 minutes. Mine took MUCH longer – about 45 minutes to get the right consistency. I sprinkled cinnamon sugar on top when serving (you have to do this – it makes it taste even better).

After I made this, I called my mom and got my grandmother’s recipe and made it for comparison. Don’t tell anyone, but Martha’s is much, much better! My grandmother’s recipe involves egg and gets baked in a water bath.  It tastes very eggy, not nearly as creamy and it just more complicated. Martha’s method is straightforward and totally fab. In fact, it all disappeared within 12 hours. So now I’ll be making some more since there is rioting.

When I was in high school, I worked in a Greek ice cream shop. One side was a chocolate shop and the other was an ice cream shop. The ice cream shop also sold homemade (actually made at home by the owner’s wife) rice pudding which was delicious. I’ve never tried to make it though, … Read more →

The next Martha Mondays pick is mine. I haven’t chosen one in a while, so I gave this some serious thought! For 4/5 let’s make Pane Integrale, the no-knead bread in April Living. The recipe is not online yet, so if you need it, just let me know and I’ll send it along.

If you would like to join Martha Mondays, you are welcome to! Anyone can play along and if you would like your name added to the official list and would like a turn choosing a project, drop me an email or just leave a comment.

The next Martha Mondays pick is mine. I haven’t chosen one in a while, so I gave this some serious thought! For 4/5 let’s make Pane Integrale, the no-knead bread in April Living. The recipe is not online yet, so if you need it, just let me know and I’ll send it along. If you … Read more →

We made an excursion to The Broadway Market, a market in downtown Buffalo that is a traditional place to visit during the Easter season. It struck me as something Martha would enjoy, so I snapped some photos and thought I would share the experience. The market is open year round, but the Easter and Christmas seasons are when it is in full swing. In fact, the market makes all of its money during those seasons and is in danger of closing because no one comes to it at other times of the year (organizers are trying to revitalize it and I hope they are able to since this is a tradition everyone who lives in Buffalo knows and loves).

Pussy willows

At this time of year, there are many traditional items at the market that people come from miles around to buy. Pussy willows are always for sale and people take bunches of them home. Horseradish is another popular item – whole or ground.

Butter lambs

Butter lambs are a beautiful addition to an Easter table and I buy one every year.

The market is also home to many Polish baked good specialties. This year I

Chrusciki

bought some chrusciki – a deep fried dough covered in powdered sugar. There are lots of breads and pastries for sale as well, but it’s hard to maneuver with the lines and crowds of people to get to the counter and place your order.

We also usually buy some local specialties, such as Crystal Beach sugar

Crystal Beach sucker

waffles and suckers. Crystal Beach was an amusement park across the border in Canada (now closed) and my dad’s family spent summers there and most people of his age have fond memories of it.  They were also famous for their loganberry drink.

The market is also famous for its holiday meats. Polish sausage is a popular item, as well as hams. Another food you can find everywhere is pierogis – dumplings stuffed with potato, cheese, onion, or other combinations. I have to admit I’m not a fan of the pierogi, mostly because I find it weird to have a dumpling filled with potato ( I don’t like knishes for the same reason).

Smoked and regular Polish sausage

It wouldn’t be Easter without candy, so there are lots of candy bunnies for sale, as well as jelly beans, chocolate bark, chocolate covered apples, and more.

While the food that is available is pretty amazing, the market also has lots of Easter eggs for sale, many made in Poland, Russian, or Austria. They come in every design imaginable, as well as every color. For about $10 each, they are a nice souvenir to take home. If you’re ever in Buffalo at Easter, I urge you to visit this landmark market.

Easter eggs

We made an excursion to The Broadway Market, a market in downtown Buffalo that is a traditional place to visit during the Easter season. It struck me as something Martha would enjoy, so I snapped some photos and thought I would share the experience. The market is open year round, but the Easter and Christmas … Read more →

I must admit I don’t know the difference between burritos, enchiladas, etc. I’ve made a variety of these things, tossing different ingredients into tortillas, but never thinking about what they are. April Everyday Food has a recipe for a Bean and Cheese Burrito. The recipe called for refried beans. I’ve never bought these before. In the past when I’ve wanted to use beans in Mexican food, I take a can of kidney beans, add some water and cook it down till it is mushy. Then I add whatever seasoning I want to it and cook it to the right consistency, so this was new for me. This is also the first time I’ve put rice in a burrito. I’ve always concentrated more on adding veggies and wouldn’t have thought to add more starch to it. The recipe also calls for lettuce, cheese, salsa and sour cream. I added some avocado I wanted to use up. This was good, but I would like it with more veggies – some tomato and maybe some shredded carrot. While this isn’t a recipe I would want to rip out and keep, it was good inspiration to make my own burritos in the future.

I must admit I don’t know the difference between burritos, enchiladas, etc. I’ve made a variety of these things, tossing different ingredients into tortillas, but never thinking about what they are. April Everyday Food has a recipe for a Bean and Cheese Burrito. The recipe called for refried beans. I’ve never bought these before. In … Read more →

Pea pesto? Seriously? Seriously. This recipe was in March Everyday Food. I’m a sucker for pasta and for pesto and was intrigued by the idea. It sounds weird, but it actually was pretty good. Here’s the deal. Cook one cup frozen peas then whiz them in the Cuisinart with one cup parsley, 1/2 walnuts (I used pine nuts), 2/3 cup Parmesan and 3 cloves of garlic. Add a little water and then slowly add 1/3 cup olive oil. Add salt and pepper. Cook linguine (I used whole wheat spaghetti) and at the very end toss in another cup of peas. Drain it and mix it with the pesto.

I thought this was actually pretty darn good and a good cheap, quick substitute for real pesto. I liked the garlicky-ness of it but needed to add a little cheese on top.  It was something different, which I always appreciate.

Pea pesto? Seriously? Seriously. This recipe was in March Everyday Food. I’m a sucker for pasta and for pesto and was intrigued by the idea. It sounds weird, but it actually was pretty good. Here’s the deal. Cook one cup frozen peas then whiz them in the Cuisinart with one cup parsley, 1/2 walnuts (I … Read more →