cooking adventures crafts

Made and Making: February 2016

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Baked brie is PRETTY AMAZING and quite simple! I adapted this to use almonds and rosemary instead of hazelnuts and thyme. I will definitely be making it again.

Egg Stuffed Baked Potatoes: I was hoping this would be a really great portable lunch. It was okay, but I think either needed bigger potatoes or more substantial fillings.

Arborio Rice Pudding with Cinnamon Caramel: Based on this recipe, although I used a different caramel sauce since the original had disappeared. Great creamy rice pudding, and the cinnamon caramel was a perfect complement.

Honey Baked Apples with Cardamom Custard Sauce (Crabtree & Evelyn): *heart eyes emoji* I’ve had baked apples before and not been wild about them, but baking them with the right filling + basted with their own juices, AND THEN making a cardamom custard sauce = YES PLEASE.

Chicken Pot Pie with Leeks and Wild Mushrooms (Crabtree & Evelyn): I used baby portobello mushrooms, not wild ones, but this was still really, really, really good. The flavors were subtle but delicious and the crust was crisp and buttery. This is a rich potpie, but if you’re planning on eating it over the course of a couple of days, just perfect.


Lionberry: I’m almost done with this one, which I’m knitting in Knit Picks Stroll Fingering. The color (Duchess Heather) is absolutely gorgeous and the yarn is lovely. I’m finding the pattern frustrating, but I’m not sure if that’s due to me preferring charted lace patterns, or if it’s confusingly formatted. I’m guessing possibly a little of both.


cooking adventures crafts

Made and Making: September 2015

Pear Bread: It seems that Pear Bread is okay but not my favorite; it reminded me a little too strongly of banana bread which I’m not a fan of at all. Re-reading Deb’s introduction to the recipe this seems like a problem I should have anticipated.

Jammy Roasted Onions: This is easy and delicious, and wonderful to put on sandwiches or add to other vegetables. Or eat out of the pan, as I have been known to do.

Baguette & Wensleydale: I ate a lot of baguette and cheese sandwiches in the early part of September.

Carry Out Casserole: This was a family favorite growing up, and I have a nostalgic fondness for it. I always use ground beef (not ground turkey as this recipe says) and left out the peppers this time (because I didn’t have any).

Horseradish Potato Salad: Creamy and horseradishy, this was a nice variation on potato salad.

Yogurt & Brown Sugar Cake: I meant to make this as written, but my yogurt had gone bad so I used buttermilk, and I added sliced plums to the top. I would like to make it again with yogurt, because I think it would be a little denser, but it’s hard to argue with buttermilk & plums.

Tvorog: This sounded interesting, so I decided to try making it. It’s a long process, though not particularly involved. The cheese itself has a nice tangy flavor from the buttermilk.

Red Wine Cabbage: I used white cabbage instead of red as that’s what I had, but made the recipe pretty much as written otherwise. A nice side dish with bratwurst.

Apple, Olive Oil, and Lavender Cake from Le Pain Quotidien: I wasn’t sure how I would feel about apple and lavender together, but I ended up liking the combination quite a bit! I warmed honey and dried lavender together and would probably drizzle a little in the batter next time, rather than just letting it collect in the apples.

Easy Mushroom Gravy: Made this and served it over rotini. I really liked the flavors here and would definitely make this one again.

Sauteed Black Beans: Something I made up and didn’t love but which fed me.

Egg Sauce from Moosewood Cookbook: I added a bit more seasoning, as I often find Moosewood recipes a little bland for my taste. I served this over rice and I suspect it would better on potatoes or pasta. Oh, and I didn’t blend the egg into tiny bits because the very thought made me gag; it’s still good with the eggs simply diced.

Plum Muffins: Heavily adapted from the Poppy Seed Plum Muffin recipe in the Smitten Kitchen Cookbook.

Macaroni and Cheese: Just the cheese sauce recipe I always make, although I added paprika and mustard this time for a slightly zippier sauce.

Apple and Honey Challah: So good! I’ve been eating it toasted, with creme fraiche, and with butter, with honey, and even soft boiled eggs.

Oatmeal Scones: I cut down on the butter a bit, which seemed like a good idea at the time, but they’re a little on the dry & crumbly side. I like the texture of the oats, however!

Kichidi from Cooking Season by Season: Lentils, butternut squash, and rice. I think the proportions of lentils to rice were off; if I made this again, I would add more lentils for a heartier meal. But the flavors were nice.

The big project of the month is Wheatsheaves! This made with a bulky yarn and there’s not much shaping, so once you get past the shoulders it goes pretty quickly. I really like the effect of the border. Now, of course, I have to do the sleeves. I wish I liked vests as clothing, because I want to knit all of the sweaters and none of the sleeves.

After this, I plan to knit a Damask shawl. I already have the yarn for it. We’ll see if I manage to get through without crying over Code Name Verity; it’s not looking very likely.