tag:blogger.com,1999:blog-19724495070281971692011-09-04T07:10:35.780-04:00Delightful Delicacies from My Kitchen to Yoursmaranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.comBlogger411100tag:blogger.com,1999:blog-1972449507028197169.post-19889090558888777942010-12-05T22:26:00.009-05:002010-12-06T03:52:32.097-05:00

I must say, November came and went faster than I could blink an eye. But somewhere amidst the madness so many really good things happened. I mean, two friends from Philly visited, I consumed pounds upon pounds of roasted brussels sprouts (which i wrote about here ), lavished in an exquisite, albeit expensive, meal at Somerville's new locavore hotspot Journeyman and, most importantly, my

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com0tag:blogger.com,1999:blog-1972449507028197169.post-33024937477978371582010-10-13T22:58:00.003-04:002010-10-13T23:07:08.033-04:00

Granny Smith Apple and Arugula Salad with Honey-Shallot Vinaigrette Enter the party: an apple, arugula and some walnuts. Things look pretty good, certainly better than okay. Then enter: the Dubliner. Please pass the Guiness, things just got turned up a notch. Every fall as the apples roll in, there is a clamor of excitement--we drive 45 minutes into the countryside to pick our own, or grab an

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com4tag:blogger.com,1999:blog-1972449507028197169.post-68766726568548511872010-10-07T17:14:00.008-04:002010-10-14T13:08:40.509-04:00

I'm not sure I have much to say today, except that my enduring job search, as well as my food column for Post Somerville have taken precedence over this blog, which has once again been shoved under the bed to collect dust. I am developing plenty of new recipes, but the drive to write about them twice is daunting and time consuming, while the thought of reposting something specifically written

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com3tag:blogger.com,1999:blog-1972449507028197169.post-48947234619308446802010-09-27T16:01:00.009-04:002010-09-27T20:58:27.230-04:00

Bear with me. I am on a bit of a scone kick right now (a pickling kick too, as we speak I have my first batch of kimchi fermenting on the counter top). I can't help it--there is something about fresh baked scones and jar of homemade pickles that speaks to me. At a dinner party the other night, as my friend Adam filled my glass with bourbon, he said "We drink whisky because it makes us feel

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com3tag:blogger.com,1999:blog-1972449507028197169.post-55144087558191777872010-09-21T14:38:00.003-04:002010-10-14T13:10:10.293-04:00

Had you offered me a scone at age seven, or even seventeen, I would have rolled my eyes at you. Perhaps my tastes were less developed than yours at such an age. Maybe you loved scones and snatched them up, greedily pinching every last crumb from the plate, carefully bringing them to the tip of your tongue and savoring the goodness that I was late to realize. Scones didn’t merely disinterest me

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com3tag:blogger.com,1999:blog-1972449507028197169.post-3842480643244346412010-09-11T21:30:00.004-04:002010-09-12T09:56:19.480-04:00

Another perfectly fall day spent in the kitchen, windows wide open, walls dappled by golden September sunlight. We stopped off at Sherman Cafe for breakfast before heading to the farmers market to browse this week's selections. I ordered the Little English, a home baked English muffin sandwich filled with boiled egg, ham and mustard, and an iced coffee, of course. I can't help but to feel

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-59095874043133099712010-08-14T12:25:00.001-04:002010-08-16T17:17:56.512-04:00

It's finally here, Post Somerville . What is Post Somerville? After returning to Somerville, MA I came across a few people starting up an online news journal for the city of Somerville (located just north-west of Boston). There are already several local papers in town, but many of them fail to address the issues most relevant to young adults (of which there are many) in Somerville. I offered to

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com2tag:blogger.com,1999:blog-1972449507028197169.post-33752912202034479412010-08-07T12:23:00.005-04:002010-08-16T16:15:16.883-04:00

It's sad how little I have posted this summer. Sure, I've cooked. I made gazpacho a few times, I baked a strawberry rhubarb pie and countless loaves of zucchini bread. I even marinated and grilled kabobs and fish. But mostly I sliced up the endless summer tomatoes, fat, juicy and unforgivably red, drizzled with olive oil, sprinkled with salt and pepper. With so many fresh, local summer foods

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com0tag:blogger.com,1999:blog-1972449507028197169.post-89869407700169202822010-06-24T16:02:00.007-04:002010-06-25T15:53:19.535-04:00

The truly notable thing about breakfast, aside from its monopoly over the most important meal of the day, is the fact that it's the only meal for which it is 100% acceptable to eat dessert. Yes, we've all seen it done, donuts, chocolate croissants, chocolate chip pancakes,  the glorified, bald cupcakes we know as muffins.  The list of confectionary breakfast items is a long one, and makes me

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-38375408987016067182010-05-17T12:51:00.003-04:002010-05-17T13:29:33.057-04:00

Reliable Mart proved not so reliable when I swung by thursday, early evening-ish to pick up the ingredients for a bourbon chicken recipe I'd been dying to make all week. To my disappointment the market was closed and I would have to wait yet another day to prepare my bourbon marinade. Reliable Mart, my local Asian grocery store,  is Korean run and features, in addition to all the usual,

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com3tag:blogger.com,1999:blog-1972449507028197169.post-65202750311775750912010-05-02T16:30:00.008-04:002010-05-02T22:30:03.206-04:00

So you might be thinking, oh no, another salad post, boring. But I promise you that boring this salad is not. Last night when I laid it out on the table aside pesto rubbed grilled chicken and shrimp scampi it more than held its own. In fact, one might even say it turned out to be the star of the evening. The beets are hearty and sweet, robust in color and flavor. Their sweetness is cut by the

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com2tag:blogger.com,1999:blog-1972449507028197169.post-66049563674766020282010-04-15T16:21:00.009-04:002010-09-24T18:26:57.864-04:00

So, this is my first food related post in a very, very long time, and I am not even sure  where I want to begin because much has changed since that sweet potato fry post in December. What has changed? You may ask. Well, in early January I embarked on a seven week journey through South America with my friend Lesley. We started in Lima, Peru and packed in everything from Machu Picchu and the

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com2tag:blogger.com,1999:blog-1972449507028197169.post-58306182613799996512010-04-09T15:13:00.003-04:002010-04-11T14:52:17.463-04:00

It's been far too long since I last posted, and now that I am back in the states and have settled into my new routine, for the most part, i owe this blog a bit of attention. I promise to post something new and delicious within the next five days. PROMISE. I've been exploring international grocery stores and restaurants in my neighborhood, and am delighted to find everything from Brazil to Nepal

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com3tag:blogger.com,1999:blog-1972449507028197169.post-55151410569290474102009-12-19T00:20:00.001-05:002010-04-23T11:20:21.282-04:00

As of late I have taken to watching the Food Network. A lot. Part of me loves it, but there is some part of me that just can't take it anymore. The celebrity chefs, the glitz, the glamour, the roux and reductions, the boxes of crappy surprise ingredients. Just the other day I watched a Chopped contestant stuff a freakin' turkey with marshmallows. That's disgusting, but he didn't really have a

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com7tag:blogger.com,1999:blog-1972449507028197169.post-59589790628863701362009-12-08T12:58:00.018-05:002010-04-23T11:20:54.560-04:00

Write when the inspiration is hot, right? Last week I set out on a mission: to bake the PERFECT ginger cookie. Not a ginger snap, no these cookies were to be soft and chewy little morsels spiked with gingery heat, gentle notes of cinnamon and a hearty dose of molasses.  I tried two recipes. The first not being quite what I had hoped for prompted a second attempt and the recipe was

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-46031323255519405362009-11-27T00:45:00.003-05:002009-11-27T00:54:01.448-05:00

This year instead of heading north to see my parents or to a local Philly friend's house to chow down on a turkey and all the fixings with a new set of somebody else's relatives,  I opted to spend the day quietly reading, writing and drinking tea and pinot noir. The most important goal for me today was to be completely alone.  I've been constantly surrounded by people lately, which has surely

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-17046045592285718572009-11-06T20:58:00.019-05:002009-11-07T14:05:52.973-05:00

I think I the first time I ever had blueberry pie was only last year over a thanksgiving vacation to my grandparents home in the upper peninsula of Michigan. I think my grandma had thew it together one morning before i even got out of bed, i believe she also made a pumpkin and apple pie as well. Again, all before I even had my first cup of coffee. The kitchen wouldn't even look like anything

Jasonnoreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-85040428862786300252009-10-14T18:58:00.008-04:002009-10-14T20:28:45.724-04:00

It has come to my attention that I have an "anonymous" following of friends, acquaintances, coworkers, exes, strangers, stalkers and frenemies (just kiddin!) who read TutiFoodie. This is wonderful news! I just wish you guys would make yourselves known so I could better cater (get it?) to your every whim and craving. But seriously, I love feedback, so if you have any suggestions, flattery,

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com8tag:blogger.com,1999:blog-1972449507028197169.post-8126203803437452642009-10-13T00:12:00.003-04:002010-09-24T18:27:48.558-04:00

I feel a little ambivalent about writing this post. Not because the food wasn't delicious. It was. The ingredients were fresh from the Italian Market. Do I love that place, I can't even begin tell you all that I gleaned for a measly 5 or 6 dollars: collard greens, onions, garlic, radicchio, fennel, tomatoes and radishes. I didn't have a specific plan in mind, just some potential pairings. The

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-62914916655477776252009-10-07T19:10:00.025-04:002009-10-07T20:54:49.113-04:00

My old friend Jason and I chatted today about blueberry pie, and the prospect of his guest blogging on Tutifoodie. His plan was to use the remaining blueberries he had stored in his freezer from the summer months to create a sort of fall-meets-summer kind of treat. I mean the kind of treat that pulls you out of bed in the morning when the Michigan winds wake you with their howling and you know

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com3tag:blogger.com,1999:blog-1972449507028197169.post-81018139469994376032009-09-21T22:36:00.020-04:002009-09-22T23:51:52.118-04:00

I realize that the last time I made a dessert for you was maybe a month or so ago, I am not exactly sure, but I recall a reference to my humid august kitchen. Well, for better or for worse, my kitchen is no longer humid, and with only a hint of regret I admit that it is no longer August. These days my kitchen is sort of cool, and when you open the window a gentle breeze wafts through the screen.

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com4tag:blogger.com,1999:blog-1972449507028197169.post-65371878673478211522009-09-16T21:49:00.014-04:002009-09-18T18:27:39.795-04:00

Truth be told, I didn't eat garlicky-lemon broiled flounder for dinner tonight. In fact, I didn't even eat it last night, or the night before that. I decided to make it, sort of on the fly, last friday for four friends. And not just any four friends, four very special, ladies : Thea, Ellen, Emily and Melissa. I think it's about time that I mention them, because there wouldn't be much point in my

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com5tag:blogger.com,1999:blog-1972449507028197169.post-1358575663875841552009-09-14T20:52:00.028-04:002009-10-08T11:13:03.490-04:00

I can't believe how tired I am. I mean incredibly exhausted. Exhausted to the point where I can't even sleep. But, I really wanted to post something, so here I am, in the height of this deprivation, writing about mac and cheese. I don't mean Kraft mac and cheese, not even Annie's. I am talkin' 'bout the real thing baby. The REAL thing. Oozy, gooey, cheesy noodles, baked in the oven to golden

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com2tag:blogger.com,1999:blog-1972449507028197169.post-57112029802844235782009-09-08T20:29:00.009-04:002009-09-09T13:41:10.884-04:00

Labor day eating got you beet? If you're anything like me, despite a more refined palette, you still can't shake your head at processed pork products and cheap beer. And who's to blame you, these things, despite complete lack of nutritional content, are delicious. The only problem is that now I'm feeling a bit like an overstuffed rag doll and I don't think I ate a single vegetable all weekend,

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com2tag:blogger.com,1999:blog-1972449507028197169.post-75965528320958333092009-09-05T13:21:00.013-04:002009-09-05T15:28:34.122-04:00

I am a true New Englander, displaced in the strange and marvelous city of Philadelphia for quite some time now. I love it here, but nothing brings me back to my down easter routes more than the falling of fall. The cool wind howls apple crisp and lentil soup. Roasted squash and beat salad. The warm sunshine, and crisp breeze make me want to open all my windows, put some water on the stove, and

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-31439083457302719962009-08-24T21:05:00.023-04:002009-08-24T22:38:15.421-04:00

I must say, the Head House Square Farmers Market is a sight to behold. I wish I had brought my camera along with me to document it. I didn't have any particular plan in mind when I ventured over there. All I knew is that I had a much needed day of domestic activity ahead of me. Fueled by La Colombe iced coffee (with a splash of half and half and a dash of raw sugar; i love the surprise sweet

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-40418420541806581502009-08-22T13:09:00.014-04:002009-08-22T17:56:43.962-04:00

I am unbelievably happy about this tart. I had no idea custardy, fruity, jiggly things in golden, buttery shells could instill in me such a great sense of satisfaction, and not just the final product, the entire process, start to finish, provided me immense joy. As the final days of summer are upon us I realized that I have yet to create a single confectionary treat of the summer variety. I am

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com2tag:blogger.com,1999:blog-1972449507028197169.post-75858982530472830182009-08-20T23:10:00.008-04:002009-08-21T08:44:29.027-04:00

Lately I've found myself sucking in the last bits summer has to offer, trips to the seaside, fresh tomatoes and corn on the cob, clams, shrimp, oysters, all of it. It's just too good to be taken for granted. August is the best month of summer, sure it's hot, but it's not until August that I ever really start to realize that it IS summer, right now, and with fall just around the corner I have to

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-77257432399150698152009-08-19T22:09:00.015-04:002009-08-20T22:55:05.599-04:00

This is my first post in far too long, and although there's no one to blame but myself, I will say it's just been soo darn hot out and I've been so busy that I've barely had time to eat let alone actually cook a meal. But the good news is, I am back and full of culinary inspiration. I had kale on my brain all day, but I wanted to do something a little different. I've been eating a lot of sea food

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com2tag:blogger.com,1999:blog-1972449507028197169.post-70782999410861362802009-06-28T22:48:00.011-04:002009-06-30T08:59:38.348-04:00

When I decided to prepare a simple summer chopped salad a few of my favorite ingredients immediately came to mind, namely avocados, cucumbers and cherry tomatoes, three little morsels that blend together marvelously. I generally prefer the taste and seedless texture of English cucumbers, to the usual ones, but out of the corner of my eye I spotted some tiny little guys that I'd never tried before

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-15201785384201166802009-06-18T22:12:00.013-04:002009-06-23T13:09:17.741-04:00

Something about this muggy temperamental weather brings me straight back to Brazil. The musty smells, the slightly damp feeling that follows you everywhere you go, the lush green of every tree and plant, and strangely enough, an unyeilding desire for soup. Hot soup.Although I was there in July which meant about 70 degrees everyday, winter is still winter and therefor still soup season. Even in

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-83216524520704252272009-05-16T18:58:00.022-04:002009-05-30T14:53:56.064-04:00

Mmmmm, I love pizza and always have. One of life's greatest pleasures. I have never been much of a pizza snob, I've loved many pizzas of all shapes, sizes, flavors and textures. In fact I've been known to eat a slice of that cardboard like pizza they serve up at Evan's Varsity and enjoy it too(okay, maybe I shouldn't admit that, but seriously with some peppers and onions it's not too bad). When

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com4tag:blogger.com,1999:blog-1972449507028197169.post-78317292821164509442009-05-13T20:00:00.040-04:002009-06-30T13:07:02.284-04:00

This evening as I imagined up my newest concoction Blueberry Yogurt Cake with Twist, I arrived at an alarming realization: today, the thirteenth of May 2009, it seems that nearly everything culinary has already been invented. Remember grandma’s secret recipe for vanilla bean custard with sour cherry compote? Well, it’s not a secret anymoreThere are no secrets and now and at the apex of Internet

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com3tag:blogger.com,1999:blog-1972449507028197169.post-62272709328563653482009-05-04T22:46:00.016-04:002009-05-13T22:55:43.685-04:00

var gaJsHost = (("https:" == document.location.protocol) ? "https://ssl." : "http://www."); document.write(unescape("%3Cscript src='" + gaJsHost + "google-analytics.com/ga.js' type='text/javascript'%3E%3C/script%3E")); try { var pageTracker = _gat._getTracker("UA-8695756-1"); pageTracker._trackPageview(); } catch(err) {}After eating the first batch of gnocchi with basil pesto I decided to try

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com0tag:blogger.com,1999:blog-1972449507028197169.post-46768440597107830232009-05-02T16:22:00.024-04:002009-09-05T15:19:41.152-04:00

GnocchiMakes 6 servingsPrep time is about two and a half hours from start to serve. I recommend making the gnocchi a day or so in advance.Ingredients3 Sweet Potatoes2 Cups All Purpose Flour1 Egg1 Pinch Ground Nutmeg1 Clove GarlicPreparationBoil the sweet potatoes until soft (you should be able to poke with a fork down to the middle) this will take around 35 minutes.Cool potatoes in ice cold water

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com4tag:blogger.com,1999:blog-1972449507028197169.post-73422228537156778482009-05-02T08:55:00.011-04:002009-05-28T14:46:24.674-04:00

IngredientsServes 63 Bosc Pears (ideal for cooking)3Tbs Brown Sugar1 Tsp Vanilla Extract2 Tbs Jameson Irish Whiskey (your favorite brand will do and bourbon works well)6 Pats of Fresh Butter1 Tsp Cinnamon4 Cinnamon SticksPreparationSlice Pears lengthwise in half and carve out the seeds and arrange in a shallow baking dish.Preheat oven to 350 degreesIn a small saucepan melt butter over medium

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com2tag:blogger.com,1999:blog-1972449507028197169.post-29848653772484568762009-04-29T13:31:00.009-04:002009-05-04T12:55:48.616-04:00

English vegetable names have become a point of contention in my household, and for a good reason. Recently, my Israeli roommate pondered aloud why a summer squash is called a squash, when it doesn't appear to be a squash at all but, in fact, a yellow zuchinni. It came up again when I prepared these Smokey Bacon Baby Cabbages, aptly named in Tamar's honor when once again she mused "Why is it

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com0tag:blogger.com,1999:blog-1972449507028197169.post-30644452068270336062008-12-12T13:22:00.006-05:002009-05-03T15:03:01.991-04:00

This is one of my favorite, simple winter dishes. The ingredients are inexpensive, and the finished product is a delightfully satiating meal that will leave a smile on your face. Better yet, are the bi-products of this meal, use the leftover meat for a homemade chicken salad sandwich and freeze the chicken carcass for a warming soup.We used a whole chicken Ethan had a frozen from his Greensgrow

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com0tag:blogger.com,1999:blog-1972449507028197169.post-72528891650355282742008-11-22T17:45:00.004-05:002009-05-03T14:43:38.673-04:00

Deviled eggs are not something I would typically prepare for myself, but I had a soul food themed dinner party to go to and it was just about freezing outside. I refused to leave the house in favor of working with what I had to create a delectable southern-style treat.Ingredients6-8 Servings8 Eggs1/4 Small white Onion (Chopped finely)1/2 Stalk of Celery (Chopped finely)3 Tbs Mayonnaise1 Tsp Curry

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-56931968546143153512008-11-17T12:44:00.003-05:002009-10-08T11:14:05.935-04:00

This tasty side dish is wonderful served aside any fish or poultry dish. Its preparation is simple and the kale is rich with iron and other essential nutrients.IngredientsServes 41 Medium Bunch of fresh Kale2 Cloves of Garlic1 Tablespoon Extra Virgin Olive Oil3 Tablespoons of Pine Nuts1 Tablespoon Fresh Lemon Juice1/2 Teaspoon Sea Salt1/2 Coarse Ground Black Pepper CornsPreparationChop garlic

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1tag:blogger.com,1999:blog-1972449507028197169.post-59670790095441982172008-05-06T15:05:00.001-04:002009-05-05T08:37:02.681-04:00

I think a good starting point for any food blog is a classic tomato sauce that can be whipped up with minimal prep work and left to simmer. Afterall, a good sauce recipe is the key to so many simple yet delicious Italian dishes. A good tomato sauce should lay at the crux of any self-proclaimed chef's repertoir, and here I offer my own rendition of a timeless classic.This recipe was derived from

maranaomihttp://www.blogger.com/profile/14277874705710876522noreply@blogger.com1