Entries Tagged as 'Uncategorized'

Quick Pickled Cucumbers- Add Crunch To Any Sandwich



I’ve never thought of myself as a “pickling” kind of gal-it’s one of those simple things that’s somehow mysterious to me. I was reminded of this when watching an episode of The Barefoot Contessa yesterday, when she noted the same phenomenon when it comes to vinaigrettes-which I have become comfortable making since reading about them in Thomas Keller’s Bouchon (I highly recommend this cookbook/tome).

Here, I’ve adapted a recipe from Epicurious to make these cucumbers to top a teriyaki bbq chicken sandwich topped with grilled pineapple. The combination was sweet, salty and crunchy-it made for a really satisfying meal.


Thinly slice one English/seedless cucumber and place in a bowl. Add 1/2 cup rice wine vinegar, 2 tablespoons sugar, 1 tablespoon kosher salt, 1/2 cup chopped cilantro, 6 chopped chives, several dashes of soy sauce. Mix, cover tightly and refrigerate for at least an hour, or overnight. Top hamburgers, deli sandwiches, or use as a side salad.

Tucker Says- We’re On The Road For A Few Days….


We’ll get back to you next week with lots of recipes, photos and market updates!

Happy St. Patrick’s Day, 2009

Frank and I, along with Tucker, enjoyed this year’s St. Patrick’s Parade in Old Town Alexandria. Enjoy the pics!

Oatmeal Pancakes- Oatmealpalooza Continues


(Oatmeal pancakes with butter, maple syrup and raspberry sauce)

I know, I know! Another oatmeal recipe. But, what am I supposed to do with 8 pooooooooooooouuuuuuuuuuuuuunds of oatmeal? Damn Costco!

Find. More. Oatmeal. Recipes.

Tired. Of. Oatmeal. For. Breakfast.

But am I? As it turns out–no!  I was a happy camper when I made ate these pancakes. I mean, really happy. I like pancakes. And waffles. But, frankly, I usually get bored with them after 3 bites. Not with these, however. The texture is phenomenal from soaking the oats overnight. To tell you the truth, when I looked at the oats and buttermilk after marinating all night, I thought “wow, this is so thick that I think I must have done something wrong”. But after adding the eggs, the mixture loosened up, then came together again once the dry ingredients were added. The honey and cinnamon added a delicious finish.


(Oatmeal pancake with real maple syrup and homemade raspberry sauce with a touch of balsamic vinegar)

As bloggers, we all know how dissappointing it can be to put forth the effort to make and photograph a meal, only to have it come up short and be unworthy of publishing. Honestly, these are now my “go-to” pancakes. I am beyond pleased. I do hope that you try them!

(p.s. I think that these pancakes might be good for you too)


Oatmeal Pancakes

makes 16 pancakes


  • 2 cups Old Fashioned Quaker Oats, or other quick-cooking oatmeal
  • 2 cups buttermilk
  • 2 large eggs
  • 1 tablespoon honey
  • 2 tablespoons vegetable oil
  • 1/2 cup flour
  • 1/2 teaspoon cinnamon
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt


Add oats and buttermilk to a mixing bowl. Stir to combine and cover with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight (this gives the pancakes their distinctive texture). Add eggs, honey and oil. Stir to combine. Add the remaining ingredients and mix together.

Lightly oil a non-stick pan or griddle. Pour batter in 1/4 cup increments. Watch for the tops to bubble. Turn pancakes and cook until golden on the second side.

Puttin’ On The Grits-Baked Cheese Grits With Rosemary


I’ve been in the mood for a startch “alternative” lately. My usual carbs are pasta and potatoes, but I’ve been in the mood for something different, like cous cous or polenta. I have neither at home. What I do have is plenty of grits.

I wanted to take simple and cheap grits, and make them into something beyond a bowl full of hot goodness for breakfast. As it turns out, something fancy-looking is equally easy to make. Here is a recipe for Baked Cheese Grits with Rosemary, which I paired with a Chicken “Cacciatore” concoction.

I would absolutely pair these grits with braised beef, lamb or veal. I think the dish would also be great for a special breakfast or brunch. The presentation is sophisticated, and the taste is savory with a creaminess that melts in the mouth. Oh, did I mention cheese? Lots of cheese? Yeah, that too.


Baked Cheese Grits with Rosemary

serves 6-8


  • 4 cups water
  • 1 cup quick cooking grits
  • 1 teaspoon salt
  • 1 1/2 cup (packed) shredded cheese-I used Colby/Jack, but you can use anything that melts easily
  • 2 Tablespoons fresh rosemary, minced
  • 1/2 cup milk
  • 2 large eggs
  • freshly ground black pepper
  • 2 Tablespoons butter
  • 1/3 cup Parmesan cheese, grated


Preheat oven to 350 degrees.

In a pot, bring water to a boil.  Slowly add grits while whisking constantly. Decrease heat to medium (simmer) and continue to whisk until slightly thickened, about 6-8 minutes. Remove from heat.

Add cheese and rosemary, and stir to incorporate.

Combine milk and eggs in a small bowl and whisk together until just incorporated.  Slowly pour eggs and milk mixture into grits, stirring constantly.

Add a couple grinds of freshly ground pepper and more salt if needed.

Pour into a 8×10 (or similar in size) casserole/baking dish that has been buttered on bottom and sides.

Bake in a 350 degree oven for 1 hour, or until set and firm to the touch.

Sprinkle Parmesan on top, dot top with butter, and return to oven with broiler on. Broil top for a couple minutes until golden brown. Keep a close eye on it!

Allow grits to sit for 10-15 minutes before cutting/serving to allow the grits to set.


Coming up next….I’ll post that chicken recipe!