Close

Introducing: ‘The Dish’

I have an announcement! Each Friday I’ll be posting a brief round-up of cooking tips, tricks, revelations, and experiments to keep everyone up-to-date on what’s happening in my kitchen. I hope you enjoy!

The past two weeks have been incredibly hectic. I don’t ever recommend starting a blog during finals week and just before a move! I have been packing boxes and writing final assignments like a fiend. Unfortunately, most of my cookware is already packed, so please forgive the lack of pictures in this first edition of ‘The Dish’. (I know nobody wants to see me eating chambord berries off of a paper plate!) However, I’m finally done with this semester and will be settling into my new apartment next week, so things can only get better from here. Here’s a few of my culinary musings for this week:

  • I made a big ol’ pot of three bean turkey chili in my slow cooker this week, and naturally, I found myself having to chop quite a bit of onion for the recipe (and some extra for topping). Onions always frustrate me. I know that there is a nifty, professional chef-type way of easily slicing and dicing them, but my knife skills aren’t exactly top-notch. However, I finally gave it a try, and it was well worth the experimentation. (And there was no blood involved!) Here’s a how-to video from chef Jamie Oliver:
  • While I was home for spring break this year, I swiped a pretty peculiar piece of kitchen equipment from my mother—a spiralizer. In all honesty, the contraption looks like a Play-Doh machine that has been given a chef’s makeover, but after fooling around with it for a few weeks, I am in love! I don’t think my mom’s ever getting this thing back… Here’s a link to the one I have stole: http://www.williams-sonoma.com/products/paderno-sprializer/?pkey=e|spiralizer|12|best|0|1|24||4&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules
  • Lastly, strawberries are in season and I have been absolutely craving a recipe my mother used to make with macerated berries and pound cake, topped with liqueur-infused whipped cream. Sounds heavenly, right? Sadly, since I don’t currently have a mixer, this heavenly whipped topping is out of the question. However, I did decide to tackle my own version of this dessert on my own and it couldn’t be easier. The best part is you can’t really mess it up!

    Chambord Macerated Berries

    • 1 pint of strawberries, hulled and cut into bite-size pieces
    • 3 Tbsp. granulated sugar
    • 1/3 cup Chambord Liqueur

Mix cut berries, sugar, and Chambord in a bowl, cover, and let sit in the fridge for at least an hour. Depending on the tartness of the berries and your personal taste, additional sugar may be necessary. (I like my berries quite fresh and not overly sweet.) You can also try this with other kinds of berries or a mix! Serve atop ice cream, pound cake, or both!

That’s this week’s ‘Dish’! What’s been going on in your kitchen this week?

About the author The_Twine

I am the lady behind the twine. Let's cook, learn, and eat together!

All posts by The_Twine →

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Italian Home Kitchen Blog

Italian Home Kitchen Blog

Food Fellowship and Wine

A celebration of all things good

My Meals are on Wheels

Life and Cooking from a Wheelchair

Cooking Without Limits

Food Photography & Recipes

Round Two

"Life is better than we expected."

Cooking Up The Pantry

Feeding a hungry family!

Crafty Coin

Tips for how to budget and live frugally

Plant Based Protagonist

Protagonist: An advocate or champion for a particular cause or idea

%d bloggers like this: