Monthly Archives: May 2012

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

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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!… Continue Reading

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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.… Continue Reading

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Grilled Vegetable Ratatouille

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Print Grilled 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.

Ingredients

  • 1 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

Instructions

  • Heat a charcoal grill.
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    Monday Market Special: Fresh Pasta

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    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.… Continue Reading

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    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.… Continue Reading

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    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.… Continue Reading

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

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    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.… Continue Reading

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    Creamy Dill Dressing

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    Print Creamy Dill Dressing

    Yield: Makes 1 cup

    Ingredients

    • 2 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

    Instructions

  • In 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.
  • 2.6http://feedmephoebe.com/2012/05/creamy-dill-dressing/wk_bootstrap();… Continue Reading
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