When we were planning our date night this week, there was only one place on my list of suggestions: The Hollow Bar & Kitchen on North Pearl Street in Albany. I was craving the eggplant stack, which I’d had the first time we visited. I don’t care if you think you don’t like eggplant, you will love this. Trust me. It. Is. Incredible. So off we went, in search of eggplant and gnocchi and craft beer and wine. Read more
When a friend gave me a week of her CSA share, I knew I had to act fast. I had bags of beautiful summer abundance sitting on my counter and only a few days to use them before we headed out on our own vacation. Thank goodness for Google. I did a search of a few key ingredients and found the most amazing pasta dish using almost all of the veggies. It was a huge hit with all three kids, and that’s saying something for a dish featuring eggplant. Here’s the recipe for pasta with roasted vegetables, tomatoes, and basil from Epicurious. Tweak as needed. If you don’t have eggplant but have tons of zucchini, use that. Don’t be afraid to mix things up. The beauty of this kind of pasta dishes is that it allows you to get creative. There are no set rules. Other than making sure the pasta is al dente. Read more
We’re dusting of the old Foodie Friday file today to bring you a super easy, super delicious slow cooker recipe. Pop it in the crockpot before you head off to work or the pool and return to dinner ready and waiting. And your house will smell amazing.
We serve this over Basmati rice with a side of steamed snow peas. It’s a favorite with everyone except the vegetarian, but even she has to admit that it smells delicious. Thanks to Dennis for discovering this one. He’s made it quite a few times, but I hadn’t had a chance to sample it until last week because for so long I wasn’t eating meat. Glad I finally got a chance to try it. Read more
I actually Googled “sweet potato black bean chili, Not Strictly Spiritual” this morning to find this recipe I had posted here months ago. It was easier than searching for it in the piles of cookbooks in my kitchen. This is what’s on the menu tonight at the Poust House. It’s de-lish! Give it a try, if you didn’t do it the first time around. Read more
Foodie Friday is back after a long hiatus, thanks to a favorite recipe that inspired me to kickstart the old weekly recipe post. The beginning of soup season always makes me a little giddy, in a foodie sort of way, and this week we dove into the cool weather cooking with a hearty and satisfying lentil soup that also happens to be vegan. I didn’t do that on purpose but it’s a nice coincidence. Try this on a cool autumn or winter night, and you won’t be disappointed. Read more
Vacation is under way here at the Poust House. Last night we fired up some S’mores. Today we are packing our annual single-serve sugar-loaded we-never-eat-this-any-other-time breakfast cereals. Every year the kids look forward to eating this stuff with abandon. (Shhh, don’t tell them most of these marshmallow-packed and chocolate-flavored cereals were considered healthy eating when I was little.)
“Pink hearts, yellow moons, orange stars, green clovers…” They’re magically delicious!
We will spend the next seven days eating some of the best worst food ever. Fried Oreos, waffles and ice cream, pizza and more pizza, and sugary cereals of every kind. Maybe I’ll post some shore food photos along the way. Stay tuned…
This is one of Dennis’ specialities. I’ve never made it. But it is so good, I have to share it here. If you don’t like tuna steaks, the sauce is so amazing you need to make that and put it on something else — grilled veggies, a baked potato, tortilla chips, the back of your hand. Yeah, it’s that good. Make extra.
This recipe is from Bobby Flay’s Boy Gets Grill cookbook. Serve it with fresh corn-on-the-cob for a perfect summer dinner. Read more
I’m rerunning this Foodie Friday post because I spotted some zucchini blossoms on a Facebook friend’s page yesterday (Hi, Rita!), and now I can’t stop thinking about this delicious and easy treat. I may have to get to the farmer’s market tomorrow morning to see if I can grab some up for an appetizer. Here’s the original post and why you need to go get zucchini blossoms, too:
When I went to Rome almost three years, I wandered from restaurant to restaurant, desperately asking (in my pathetic version of Italian): “Fiori di zucca fritta?” Fried zucchini blossoms? And the answer was a resounding: “No, not in season.” Argh. Read more
This is a yummy salad that’s easy to make and really tasty. The last time I made it, we had it alongside some Trader Joe’s dumplings and spring rolls. It was a quick dinner that felt gourmet, sort of a semi-homemade kind of thing. Four out of five people at our house loved it, which is pretty good for us. It’s perfect as a side dish for supper or as a main course for lunch. Read more