Freezer Favorite: Perfect Turkey Meatballs

Growing up, I never ate spaghetti and meatballs, pot roast or macaroni and cheese, which many consider the trinity of family dinners. My parents were more the type to make roast chickens and other meat roasts or steaks and lamb chops with salads and other veggies. So, it wasn't until I got to college that my dumbfounded roommates introduced me to these wonders of American cuisine. At the time, they came from the diner or out of a box, but these days I make them myself from scratch and mainly from local and organic meats, produce and dairy.

My First Daring Bakers' Challenge: Vol-au-Vent

I think I may have missed my calling as a pastry chef not so much because of my talent, but because of the relaxed state I was transported to while working on this month's Daring Bakers' Challenge (my first!). The Daring Kitchen, founded by the fabulous Lisa of La Mia Cucina and Ivonne of Cream Puffs in Venice, started out as a fun challenge to try the same recipe for soft pretzels and compare notes. It's now grown into a monthly challenge among foodbloggers and foodies all over the world who all bake the same recipe and then post their results simultaneously. I'm thrilled to now be a part of this amazing group of cooks and bakers. The September 2009 Daring Bakers' challenge was hosted by Steph of A Whisk and a Spoon. She chose the French treat, Vols-au-Vent based on the Puff Pastry recipe by Michel Richard from the cookbook, Baking with Julia by Dorie Greenspan.

Nancy Silverton's Graham Crackers

Baby girl isn't really a baby any more. Actually, she's nearly two, running, talking, dancing and exerting her will. I finally realized that this week as I jumped into the imbroglio that is preschool applications. You see, in New York City, applying to preschools is a stressful mad rush where parents are expected to write mission statements for their children, the kids are interviewed and there's a very good chance your smiling, sweetness and light of a child may not get in to her first or second choice. Or, should I say, your first or second choice.

Stewed Etna Beans with Apples and Herbs

I've always enjoyed bean soups, baked beans and other bean dishes, but I generally used dried beans from the grocery store. This year, as I've become more and more involved with my local Farmers' Market, I've also become more and more adventurous. I'm no longer shy, sticking to what I know rather than asking the farmer how to cook something. Now, I realize going to the market is about more than purchasing food and supporting your community. It's also about building relationships and educating yourself.

Garlic and Herb Crusted Pork Loin

Like everywhere else in my life, in the kitchen I've had successes and failures. And, while I generally cook tasty meals, the one I made for our friends this past Sunday was out of control with deliciousness and seasonality. You see, last week the very first signs of Fall suddenly blew through New York in the form of gusty rain storms and chilly air. I was in the midst of planning a menu for a small dinner party and my perspective immediately switched from fresh stone fruits, fish and crisp vegetables to stewed beans, a pork roast and, as I wrote about yesterday, Molasses Spice Cake.

Martha Mondays: Molasses Spice Cake

Brette Sember over at her blog, Martha and Me, has been hosting Martha Mondays for the past couple months where every Monday readers and admiring bloggers like myself all endeavor to cook, craft or do some other fabulous Martha Stewart good thing. Last week, I couldn't resist the task at hand: baking Martha's Molasses Spice Cake. Now, the beauty of Brette's blog is that she's brutally honest. If a project is a disaster, she'll tell you all about it, but if it's a success, she'll be just as enthusiastic. I'm so happy to say that for me - for Brette too - this cake was a smashing success.

Tofu Rice Bowl with Ginger and Lemongrass

Maybe it's the economy for maybe it's because baby girl loves them so, but I have been on a serious rice and pasta kick lately. What used to be either noodles and sauce or chicken and rice is now Pork Sausage and Red Wine Meatsauce over Peppardelle or Greek Pastitso (recipe coming soon!). Over the weekend, as I was making La Fuji Mama's From Scratch Tofu, I happily brooded over what I might make with it.