Posted in Pastries

Pasta Three Ways, or Cooking for One

I’ve been living at home so I’m used to cooking for three (often with a bit left over)–and I’ve always baked for an army. I’m going through a bit of an adjustment period cooking for just me.

For example, Friday night I decided to make myself pasta and homemade sauce (pictured above). I only used a small can of diced tomatoes, a bit of tomato paste, some sauteed mushrooms, and some olive oil to make the sauce. But I really wanted it to be light on the pasta, mainly just chunks of tomato, mushrooms, and olive oil, none of this heavy red sauce that I could have just gotten out of a jar. So to get the ratio of sauce to pasta right I decided to make a whole box of pasta. Apparently the fact that a whole box was easily enough for three  with seconds or leftovers for one slipped my mind. I should have just used half a box and half the sauce and frozen the left over sauce.

Hindsight is 20/20 as they say. So I was left with enough pasta to feed a family of 3-4 for just me. I’m on a budget so I didn’t want to wind up tossing the leftovers. On the other hand, I didn’t want to eat the same thing for three (admittedly large and satisfying) meals in a row.

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The first night: shrimp and pine nuts

Continue reading “Pasta Three Ways, or Cooking for One”

Posted in Pastries

Recipe for White Chocolate and Rhubarb Mini Loaves

When I made the rhubarb bars, I had nearly half the bundle of rhubarb left over. I’d owed baked goods to some people and figured I’d use up the rhubarb, because who doesn’t like rhubarb? I always like giving away mini loaf cakes: they are easily transportable, a good size, yummy, and easily modified to work with nearly any flavor combination.

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Posted in Pastries

Strawberry Rhubarb Crumb Bar Recipe

A local farmer’s market near me had rhubarb. I don’t generally do much with rhubarb. I like it, but it’s not my favorite thing to bake with. Still, these stalks were a beautiful deep red and I couldn’t help getting a dozen stalks of this sweet vegetable. (Don’t forget, you can only eat the stalks, the leaves are poisonous).

Obviously strawberries and rhubarb are a classic pairing. I didn’t want to make pie. I like pie, but I don’t love it. Continue reading “Strawberry Rhubarb Crumb Bar Recipe”

Posted in Pastries

The Ultimate Roast Beef Sandwich

Sometimes you just want a sandwich. I find myself especially interested in sandwiches during the hot summer months. You don’t need to turn on the oven or wash too many dishes. Now you can always slap some deli meat between two slices of bread and call it a day; many times I do just that. But sometimes I want a bit more. Inspired by ‘Wichcraft, a local NYC chain and cookbook entirely devoted to making gourmet sandwiches, I kicked my sandwich up a couple of notches.

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