Monthly Archives: May 2012

What’s Eating You: How to Not Burn Your Garlic

Steph_Garlic

What’s Eating You? is a weekly advice column where I answer all of your burning cooking questions. To get the ball rolling, I’ve asked some of my friends to send me theirs. If you’d like your kitchen dilemma solved, feed it to me here. Steph M. is newly married and still working out how to make her kitchen life reflect her married life: supportive of one another, while still having her own space! Also a new California resident, Steph is loving the availability of incredible fresh produce. Her husband, Rodrigo, asked this question last week! I feel almost ashamed to admit this, but I still burn my garlic! I consider myself a decent cook, but this culinary dark spot leaves me stressed and frantic when standing over the stove. Rather than browning the garlic in oil initially, I have started … Continue reading

Comment5 Share This!

What’s Eating You: How to be a Meat-Free Grill Master

Rodrigo_Grill

What’s Eating You? is a weekly advice column where I answer all of your burning cooking questions. To get the ball rolling, I’ve asked some of my friends to send me theirs. If you’d like your kitchen dilemma solved, feed it to me here. Rodrigo is a Tijuana native studying in Palo Alto after living in New York and Madrid. He’s recently married and enjoying student life with his beautiful wife! After moving to California late last year, my wife Stephanie and I have been slowly but surely setting up our home in sunny Palo Alto.  Our house has plenty of outdoor space (a novelty after living in urban apartments), and we have taken full advantage of this by setting up a nice gas grill and some patio furniture.  As you can imagine, I have found a new passion for … Continue reading

Comment6 Share This!

Grilled Vegetable Ratatouille

IMG_72631

PrintGrilled Vegetable Ratatouille Serving Size: Makes 2 servings This can be executed on an indoor grill pan, but it will take forever. If that’s all you have at your disposal, save yourself the trouble, and just make regular ratatouille! Additional instructions on grilling veggies can be found in the July/August 2011 issue of Cooks Illustrated.Ingredients1 small eggplant, sliced lengthwise 1/3 inch thick 1 zucchini, sliced lengthwise 1/4 inch thick 1 yellow squash, sliced lengthwise 1/4 inch thick 1 orange or yellow pepper, cored and sliced into rings 1 red pepper, cored and sliced into rings 1 medium red onion, peeled and cut into rings 1 pint cherry or grape tomatoes ¼ cup roughly chopped basil 1 tablespoon fresh thyme leaves, chopped 1 tablespoon balsamic ¼ cup olive oil Sea salt Skewers InstructionsHeat a charcoal grill. In a shallow dish, place … Continue reading

Comment3 Share This!

Monday Market Special: Fresh Pasta

IMG_0278

These days you are more likely to find me teaching a cooking class than taking one. But what a shame that is! I am always learning new things in the kitchen. As a self-taught cook, you often do. And I realized recently the huge breath of things that I’d like to learn more about and get better at. So educational food adventures has been my theme this month. I’ve trekked out to Amagansett to fillet fish with Charlotte of Stuart’s Seafood. I’ve broken down a 250 pound pig with my pals at Knickerbocker Meats around the corner from my apartment. I’ve brushed up on my knife skills at ICE. And as of this past weekend, I have foraged with Wildman Steve in Central Park for mustard greens and sorrel. A little while back, I learned about the new start-up Course … Continue reading

Comment2 Share This!

Phoebe’s Friday Favorites: The Perfect Stain-Free Hostess Outfit

Hostess Outfit

I used have a serious fear of cooking in front of other people. But once I moved into my first apartment after college, the open kitchen (plus roommate) made cooking alone virtually impossible. I still try to make most of my dishes ahead of time when I’m entertaining, but there’s always something to do last minute, whether it’s tossing a salad or topping crostini. And no matter what that something is, it always manages to get all over me. While cooking in my underwear is fine when no one is watching, I’ve had to find strategies for choosing transitional cooking to hosting outfits that look good enough to greet company in, and won’t risk being ruined when I inevitably splatter tomato sauce all over the front of my shirt. I try to stick with black for the most part, but … Continue reading

Comment5 Share This!

What’s Eating You: How to Add Avocado To Every Meal

Avocado

What’s Eating You? is a weekly advice column where I answer all of your burning cooking questions. To get the ball rolling, I’ve asked some of my friends to send me theirs. If you’d like your kitchen dilemma solved, feed it to me here. Matt is a 27-year-old So-Cal native. He cooks nothing and eats everything. He does so very slowly, and in huge quantities. His girlfriend, Caitlyn, asked this question about cast iron skillets. She once stopped him from pouring soap all over Phoebe’s. Phew. I would classify a large portion of what I eat as “vehicles for avocado”, and sometimes I just go for them straight. Any suggestions for diversifying my avocado snacking? — Matt N.  What an excellent vice! High fives all around. I know one of my issues when it comes to avocado snacking is that … Continue reading

Comment7 Share This!

The Balanced Diet: Wedge Salad with Dill Dressing and Bacon Bits

IMG_9808

My mom raised me to think of iceberg lettuce as the Fruity Pebbles of salad greens. That means cheap, trashy, and lacking any identifiable nutritional components. But what I came to know it as, via other kids’ birthday parties at Pizza Hut, was a vehicle for delicious delicious creamy salad dressings. These were also a no no in my house, probably because my mom never had to slather my lettuce in mayo to get me to eat it. But somehow Hidden Valley ranch dressing became a major player on my cravings list, with Gushers and Fruit by the Foot in first and second position. Now that my tastes have evolved, I rarely will indulge in iceberg lettuce or creamy salad dressings. But for the Mad Men premiere, when I hosted Caitlyn and Matt for dinner at my apartment, wedge salad … Continue reading

Comment11 Share This!

Creamy Dill Dressing

IMG_9743

PrintCreamy Dill Dressing Yield: Makes 1 cup Ingredients2 tablespoons chopped fresh dill leaves 8 ounces plain Greek yogurt 1 tablespoon Dijon mustard Juice of 1/2 a lemon 1 garlic clove 1 small shallot ½ teaspoon salt 2 tablespoons extra virgin olive oil InstructionsIn a small food processor, combine all the ingredients and pulse until finely chopped. Add 2 tablespoons water and puree until the mixture is very smooth. Depending on the consistency you like your creamy dressing, add more water to thin it out.  If you make this, share a photo and tag me @PhoebeLapine #feedmephoebe – I would love to see it!3.1http://feedmephoebe.com/creamy-dill-dressing/

Comment Share This!

Phoebe’s Friday Favorites: Tea Time

TEATIME

Every so often I decide it’s time to replace my morning coffee with tea. You know, to keep my addictions in check. After the headaches wear off, and I’ve mentally readjusted into my more zen, less jittery tea-loving self, it becomes a welcome change. I love the ceremony of tea drinking. My grandmother used to have my cousins and I over for tea in the late afternoon when I was growing up. She also used to speak with a slight British affectation, even when it wasn’t tea time. But that’s another story. There’s also a lot of “stuff” that makes tea time feel like ceremony – superfluous, pretty stuff that my cabinets don’t currently have room for. One day I hope to be old-school like my grandma and host some lazy afternoon teas of my own. But that will be … Continue reading

Comment1 Share This!