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appetizers and snacksbaked pita chipsi really loved the spice blend of garlic, onion and herbs. it was just the right flavor and did not overwhelm or get in the way of the hummus. black bean zucchini and tomato quesadillasthe superbowl is sunday! that means a day full day of eating. really...what could be better - football and food.
i haven't fully planned the entire day of food just yet, but these black bean, zucchini and tomato quesadillas are definitely going to be on the list.
cheese straws
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when i saw the great one make these, i knew they would go into the "need to make this" line up and probably go straight to the top. cheese straws with puff pastry...oh so good. (sorry no pictures...yet) Read More
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fingerling potatoes with garlic lemon aiolihow can you go wrong with potatoes and a garlicy lemon aioli? simply put - you can't. i make this for an appetizer and sometimes alex and i even have it for dinner with a green salad. they are addicitive beyond your wildest imagination!garlicy hummusthis hummus is garlicy, smoky and bright. the cumin and paprika play together very well, the garlic is prominent - but not overpowering. the lemon - as usual - brightens it up beatifully. the texture was creamy but not baby food. i definately recommend drizzling the top with a bit of the extra virgin olive oil.vegetable gyoza i am a huge fan of any kind of vegetable dumplings - whether it be potstickers or gyoza (i am not sure of the difference). and i have a some really good ones in my day, but this is the first time i have ever made them myself.
alex and i decided to make these on new years eve white drinking a bottle of champagne. i am not sure it was such a good idea to do while drinking - but it made it a lot of fun.
these take some time to assemble - but this recipe makes a lot (about 40) and we froze the majority so they are ready to make when we want more.
the flavor was great - but i think i got tired near the end because i should have steamed them longer - some were a little chewy. but all in all - they were excellent and worth the labor.breadlemon brioche rolls
 this broiche dough is nice - it is eggy and buttery. these rolls are a good balance of lemon and brioche. i would make them again. i would definately add an egg wash to the tops before baking to crisp up the exteriror a bit more and i would take the time to make the lemon curd. might as well do it right! Read More
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parmesan pull-apart rollswhen i went to check on my parmesan pull-aparts halfway through the baking time- i opened the oven door a crack and was nearly knocked over by the incredible smell. i wish there was a way to make a scratch-n-sniff sticker to put on this recipe. the yeast and the parmesan - oh dear - it was incredible.
the results were equally as divine. the smell was amazing - the texture was perfect - and the thin layer of crust was perfect. breakfast and brunchbanana sour cream pancakesi LOVE these pancakes. we have them for breakfast, lunch and dinner. even alex, who isn't a big pancake person, loves them. buttermilk berry muffinsif i had time to bake every morning - this is what i would make. they are perfection!cinnamon rolls with vanilla cream cheese frostingi don't even want to hear about how long these take to make ... THEY ARE SOOO WORTH ITfrench toastthis is another staple that you must make for breakfast. it turns up the volume on french toast.lemon poppy seed muffins with lemon glaze
 these muffins are spring in a muffin cup! i increased the amount of lemon zest and the intensity was perfect. the tiny little specks of blue from the poppy seeds and the vivid yellow flecks of lemon zest are too much to handle - so pretty. These lemon poppy seed muffins are incredibly moist and the lemon glaze is the right amount of sweetness to top them off. Read More
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meyer lemon and fresh cranberry scones i first saw this recipe over at smitten kitchen. i was at first taken aback by the fresh cranberries and figured i would use dried - but at the grocry store i decided to take Deb's advice and use the fresh. i am so glad i did! this was my first baking expierience with fresh cranberry and it did not disappoint. as a matter of fact - the fresh cranberries MADE these scones.my favorite buttermilk pancakesthese are a staple for weekend mornings. the recipe is even better if you make them on a well seasoned cast iron griddle.pear and granola muffinsalex loves pears - he feels about pears the way i do about pumpkin. so when i saw this recipe i knew it had to be made. it needed a few tweaks, but they are excellent.porridgethis a hearty breakfast on a cold winter morning. it is a staple around our house for football sunday. it keeps will in the fridge and heats well in the microwave.pumpkin sconesi love anything pumpkin and i searched for a long while for the perfect scone recipe. i think this is it.raspberry crumb cakethe great one (ina garten) does it again. be really careful not to overbake. it happens quickly!raspberry syrupdefinately the simpliest recipe on the site - and it is yummyraspberry white chocolate sconesi decided this year i would make all my christmas presents. i made these for my brother's fiance. i used more berries than the recipe called for. they seemed fine when they went into the oven - i would even argue they looked damn good. i checked on them halfway through time - and oh my - it was not good. because i used too many berries - they started to "slide" over and just didn't look that great. even though they didn't look perfect - they tasted wonderful (thank god). alex now refers to these scones as "busted scones" - so without further ado - i give you busted scones a la picky cook.steel cut oatmeala simple yet hearty recipe. it practically makes itself.dessertapple pear and raspberry crumble
 my go-to crumble combination is this pear, apple and raspberry one. i
always use the same recipe - adapted from the great one - it is the
best topping for a crumble i have ever eaten. i believe i have
perfected the spices to perfectly enhance the fruit. the apples and
pears go so well together and the raspberries give a bit of tartness
and color that makes it so very pretty. crumbles are easy to make and
everyone loves them. Read More
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apple puff pastry squares
 an easy bite size take on a classic apple tart Read More
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apple raspberry pie i love fruit desserts - particularily the combination of apple and raspberries. the raspberries add a nice depth of flavor and a beautiful color. if you haven't tried to do a lattice top to a pie - you must. it is a "ooo" and "ahhh" maker.
berry marscapone cupcakes
 these cupcakes are a crowd pleaser. they are simple, perfectly moist and so good. i added some sugar decorations to the tops to pretty them up even more. Read More
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blood orange yogurt cakethis cake is incredibly moist. the blood orange zest is not as potent as regular orange zest - so if you want a more potent flavor i would recommend adding the zest of a regular orange to the mix. i happened to like the more delicate flavor of the blood orange zest. the syrup adds a bit of sweetness and moisture to the cake and the glaze - well - its gorgeous.brownie roll-out cookiesthese cookies are amazing! the are moist just like a brownie - but still has the essence of a sugar cookie. i decided to add some instant espresso powder to the dough and it was wonderful - it enhanced the chocolate flavor while not overwhelming. i would definately reccommed this addition. i would make these cookies over and over again. alex is still talking about them. buttermilk chocolate cupcakes with vanilla bean buttercream
 i am not a huge fan of chocolate - i like it but don't love it but
these cupcakes have converted me to a chocolate lover. my biggest
complaint with chocolate desserts is the chocolate is never vibrant
enough for me. to bring out the chocolate flavor more - i always add
espresso to any chocolate dessert i make and this recipe, with its
large addition of espresso, is simply amazing.
the cupcakes are so moist and chocolaty and the vanilla bean
buttercream is the perfect frosting. there is nothing more classic than
a really great chocolate cupcake with vanilla frosting. both of these
recipes take that classic cupcake to a whole new level. you will never
look at another chocolate cupcake the same way again. Read More
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caramel peanut topped brownie cake
 if you like chocolate, peanuts and caramel this is the cake for you Read More
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chocolate fonduethis chocolate fondue is silky and smooth. the espresso and vanilla enhance the chocolate so well i can't imagine not using these two flavors in it. there are so many things you can serve with fondue but our favorites are strawberries, pound cake, pineapple and bananas. this is the perfect easy to make yet very special dessert. i hope you enjoy it as much as we do!chocolate white chocolate biscottithese biscotti came dangerously close to what i wanted. the chocolate flavor was intense - the white chocolate chunks added some good texture - but the raspberry flavor didn't come through as much as i had hoped. the addition of the espresso powder was good- it really enhanced the chocolate. all in all - these biscotti are amazing - and so close to what i hoped they would be.
chunky peanut butter cookies
 i had a crazy craving for peanut butter cookies - but there is a catch, they must contain actual peanuts. Read More
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french apple tartthis french apple tart is perfection. not only does it taste beyond lovely - it is very very simple to make. not many ingredients go into making this and i think it is the simplicity that makes it so delicious. the flaky crust - the tender apples and the punch of the apriot preserves combine to be the most tender slice of tart you could hope for. top it with creme fraiche and it is complete.
grapefruit barsi am not sure how the weather has been where you live - but winter in minnesota this year has been brutal! i think i heard that we had over 35 days below zero - IN A ROW! alex asks all the time "remind me again why we live here?". i have no answer to this question.
one of the only things that gets me through the brutal minnesota winter is citrus season - namely texas ruby red grapefruits. they are a bright spot in a rather dull and wicked cold winter. grapefruit yogurt cakei eat grapefruits (when the are in season) like they are going out of style. to me they are the perfect amount of tart and sweet. a while ago i made ina's lemon yogurt cake. it was delicious as usual. we had been getting a lot of blood oranges at the time and i thought that would be pretty killer to sub in for the lemons with a few adjustments. haven't tried it yet - but it is on the list. then i saw smitten kitchen did a grapefruit yogurt cake based on ina's recipe. needless to say - it had to jam thumbprint cookiesas i was paging through the December 2008 issue of gourmet and i came across an ad..."only at gourmet.com - gourmet's favorite cookies: 1941-2008 - the most amazing recipe from each year".
the coolest part about the feature is that they have them exactly as they were printed. the ones from the 40's are in one paragraph. no list of ingredients - no separate instructions - just one chunk of text. as annoying as it was when i was making the cookies - it was kinda cool at the same time.
i choose to start with the "jelly centers" as they called them. i call them jam thumbprints because that is how i have always known them. i have always enjoyed these and had to try the best cookie of 1948 had to offer.
la palettes strawberry tartthis recipe is from dorie greenspan. it is wierd yet wonderful.lemon curd desserts
 this is perhaps the most perfect lemon curd recipe ever! the lemon flavor is intense and the texture is perfect. i have used it in so many ways and they are all wonderful. you can spread it on scones, make little tartlets and put a raspberry or blueberry in the middle, bake off a shortbread crust and best of all - just eat it plain.
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lemon ricotta cookies with lemon glaze
 calling these cookies is a little deceiving. they are more like little cake cookies. they have a crumb like a cake but they are the shape of a cookie. the lemon flavor needed to be punched up so i doubled the amount of zest and i am really glad i did. the lemon flavor was bright and vivid as it should be since it is really the only flavor in these cookies. there is no ricotta flavor rather it - i believe - is what creates the fabulous moist texture. the glaze adds the perfect amount of sweetness and is definitely needed because the cookies alone are not sweet enough. Read More
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lime squares with pistachio graham cracker crust
 the crust on these bars in unbelieveable! would it be wrong to just eat the crust?? Read More
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madeleines
 whenever i see madeleines - i buy them. i bought a madeleine pan and was terrified to make them. surprisingly - they are really easy. Read More
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malted chocolate covered espresso bean cookies
 these are very unique and interesting cookies. i made gale's malted chocolate chip cookies and absolutely loved them. i decided to try an alternate version of the cookies using chocolate covered espresso beans. i really loved this version - even more than the original version!
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molten chocolate cakes with raspberry coulis
 this molten chocolate cake is everything you would expect it to be and then some. as i usually do, i added espresso powder to enhanced the chocolate flavor. it never fails, it ALWAYS makes chocolate better. when you open the cake up the molten chocolate pours out and mixes with the raspberry sauce - it is amazing. the best part is you can make these ahead of time - keep them in the fridge - and bake right before serving. tastes amazing and convient - what more could you ask for? Read More
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oatmeal chocolate chip cookies
 this is my staple cookie recipe. whenever cookies are needed - this is the go to recipe. these oatmeal chocolate chip cookies are perfectly chewy and flavorful. the best part is how versitile they are - you can change-up the ingredients on a whim. Read More
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pear apple raspberry turnovers
 i have made these with just pear and apple...they were wonderful...but i love raspberries so i thought i would try. these turnovers are not only delicious - they are super easy to make. Read More
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pecan shortbreadpumpkin cake with honey cream cheese frosting
 if you love pumpkin the way i love pumpkin, you are gonna love this. this cake and frosting are excellent! Read More
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pumpkin cupcakes with maple cream cheese frosting
 the pumpkin cupcake itself was moist with an excellent crumb and had
just the right spice. i was a bit freaked out by the addition of black
pepper in the cupcake - but it added that extra spice that make these
cupcakes a favorite of mine. the maple cream cheese frosting was the
perfect finishing touch - not too sweet. i sprinkled the tops with a
bit of cinnamon for decoration but it was a nice flavor addition as
well. a vanilla buttercream would be equally wonderful but would
probably up the sweet factor. Read More
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raspberry oatmeal bars
 when i make these raspberry oatmeal squares they are gone almost immediately. once you have one - you just can't stop. the original recipe for these bars was great - but i made it better with adding fresh raspberries to the filling. now they are perfect! Read More
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sprinkles strawberry cupcakes with strawberry frostingi have heard about the great Sprinkles' cupcakes but have never actually had one myself - but if they are anything like this recipe - i might have to move that trip higher up on my list. the strawberry flavor of these cupcakes is vivid and fresh. i am glad i upped the vanilla a bit and the addition of lemon zest gave them a nice brightness. i hope you enjoy....vanilla bean rice pudding
 vanilla bean rice pudding is the ultimate comfort food! the vanilla flavor is obvious without being overwhelming and the pudding is so perfectly creamy you won't be able to stop eating it. the best part is - it is even better the next day. i served it with apple and pear compote although it is equally amazing on its own. Read More
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vanilla cheesecake squares with minted berriesthis is the easiest cheesecake recipe i have ever made. it comes out perfect and even yours truly couldn't mess it up. the crust is amazing - think a caramel crust with almonds. the cheesecake itself is smooth and decadent. i chose to use a mix of berries for the top rather than just blackberries because all the berries at the market looked lovely. i bought some peppermint sugar a little while ago and used that and lemon zest for maserating the berries. these minted berry cheesecake squares are vanilla pound cake
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this recipe is adapted from dorie greenspan's book baking from my home to yours. its like the baking bible. i just added a bit more flavor. Read More
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vanilla pudding
 this is the best vanilla pudding i have ever eaten - i am not kidding! i serve it with shaved chocolate on the top. espresso flavored chocolate is killer on top. Read More
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walnut tartsthe shortbread crust is a perfect buttery container for the filling. the filling is not overly sweet - i would venture to say that it is more spicy than it is sweet. the original recipe called for aniseed which i am not a fan of - so i substituted cinnamon and a bit of apple pie spice. the result was wonderful - the cinnamon, orange zest and apple pie spice give these tarts a spicy warmth unmatched by pecan pie. the best part is the filling bubbles up in the oven and overflows to cover the pastry in a gooey caramel. main coursegrilled vegetable tostadas with black beans
 these tostadas are really flavorful. the vegetables have excellent texture and have a bit of grill "char" that adds a lovely smokiness. the addition of the black beans simmered in salsa with a little bit of cumin is what makes this dish excellent. without it - i believe it would have been a bit blah. the avocado added a wonderful creamy texture to the crunchy vegetables. everything "played together" so well! i thought it sounded a little weird to add feta to this - but that tart bite on top was perfection. Read More
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open faced roasted vegetable sandwichmy vegetable sandwich is a totally winner! the grilling of the bread gives the sandwich a wonderful crunchy base. the hummus or borsin cheese prevent the bread from getting soggy and also lends additional flavor. the roasted vegetables - well - they rock. they are not over done and actually have flavor. last but clearly not least - you can never so wrong with some really good cheese. roasted vegetable stuffed peppers
 not only are these peppers really good - they are really pretty with all the colors
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roasted vegetables with mushroom gravy
 far and away the best meal i make. i make it every thanksgiving - and whenever alex asks for it.
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soft polenta with baked veggies
 i love polenta - it is versatile and if you make it right - really delicious. Read More
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other stuffapple and pear compote
 the apples and pears hold their texture well in this compote. i was a little nervous about the apple cider vinegar but it really gives this a complex flavor. i had to substitute apple juice for apple cider but adding some spices made it very similar. Read More
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egg salad sandwiches
 i love egg salad but i am not a fan of egg yolks and i believe mustard makes egg salad - so there is lots in here. the lemon brightens it all up. Read More
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my favs of 2008personally - i am really glad 2008 is over. way too many ups and downs for my liking. i am really hoping 2009 has more ups than downs.
one of the ups was this website. thank you all for your support and kind comments. i really love the pickycook and such fun baking and cooking. i thought it would be fun to try to pick my favorite recipes of 2008.pastabaked ziti
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every time i make this i think of the soprano's. i wonder what carmela's is like? Read More
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bell pepper and olive pasta
 this bell pepper and olive pasta is now one of our favorites. the briny
olives combined with the peppers and onions is crazy good. the best
part of this recipe is it is flexible. you really could use whatever
vegetables float your boat - it is all about the olives in my opinion.
as long as that briny flavor from the olives is there it will be
amazing. Read More
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mushroom ravioli with creamy sundried tomato sauce
 i also use this sauce with penne - it makes for a really yummy "adult mac and cheese. Read More
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orzo with roasted vegetablesthis is another lovely pasta dish adpated from the great one (ina garten). the orzo goes nicely with the roasted vegetables - it is small enough to not get in the way of the vegetables - but does a nice job of providing some substance to the dish. the bright lemon vinaigrette pulls the vegetables and orzo together. i totally forgot the pine nuts but the feta was a nice bite on top of the dish.pasta and vegetables with warm lemon vinaigretteoh my - talk about an improvement to pasta salad. the warm vinaigrette with the garlic, mustard and lemon juice - this is an instant hit in our house. i thought of calling it "clean out the produce drawer pasta" because you could really use any vegetables that you like raw. the best part about it - besides the taste - is it is so quick to make.penne with 5 cheesesthis pasta dish of Ina's is to die for. it is a creamy and cheesy adult style macaroni and cheese with the volume turned up. the combination of all the cheeses give it an incredible flavor - and whatever you do - DO NOT skip the smoked mozzarella. i made it without it once and i missed it the whole time i was eating it. recently i decided to add some sundried tomatoes to it and it was a welcome addition. the nice part is i can make it early in the day, keep it in the fridge and right before people arrive i throw it in the oven - it is a perfect entertaining dish.roasted vegetable raguroasting the vegetables gives them the "heartiness" they needed to stand up in this ragu. baking the sauce after roasting the vegetables gave it a great depth of flavor - rather than it tasting like a marinara with some vegetables added. the vegetables and the sauce baked together and gave it that slow cooked taste i so miss in a meat sauce. i think even meat eaters would agree that this is an excellent substitution.spagetti with no meat sauce
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i was too busy watching the superbowl to take a picture of the spaghetti and "meat" sauce but here is the recipe... Read More
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stuffed shells
 i got this recipe from a friend and made a couple tweaks to make it veggie. it takes some time to stuff the shells, but it is so worth it. and it keeps well in the fridge as leftovers. Read More
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tortellini pasta salad with tomatoes olives mozzarella and carrots
 i make all different kinds of pasta salad - the variations are endless really. the one constant is the warm lemon vinaigrette. it is the best thing since sliced bread - no joke. something magical happens to a vinaigrette when warmed. all the flavors are a bit more available and bright. it seems to penetrate the tomatoes, carrot, olives, mozzarella and pasta more than a cold vinaigrette. don't believe me - TRY IT! you will not be disappointed. Read More
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sidesasparagus and peas
 i love asparagus and peas. they taste good and are so easy to make. this side got some heat from red pepper flakes.
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mustard roasted potatoesthese potatoes are near perfect. the tanginess of the mustard and the bite of the garlic go so well together. the result is a vivid mustard flavor on the crispy roasted potaotes. it is a match made in food heaven.
the best buttermilk mashed potatoes
 these mashed potatoes are perfect because you can make them how you like them. i prefer mine not too wet and a bit chunky with lots of black pepper. you can adjust the amount of whole milk, butter and buttermilk to get the consistency you love. you could even mash in some parmesan, roasted garlic or lemon zest. the great one sends her potatoes through a food mill but i use an old fashioned regular potato masher. Read More
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soup and saladcaesar salad with hard-boiled eggs
 we wanted a light dinner...this fits the bill. Read More
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grapefruit avocado and kumquat salad i miss summer. i miss the farmer's market. i really need summer, but because that is at least 4 -5 months away, i decided to try to recreate a bit of summer in the kitchen.
since the citrus is so stunning right now - i decided to start there. by now we know my love of grapefruit - so that was the starting point. then i remembered an episode of barefoot contessa where she made a avocado and grapefruit salad. then i figured that a lime vinaigrette would be pretty good with that - i headed to the grocery store.
in the store i stood in front of the fruit section. i grabbed a couple texas ruby red grapefruit and limes. then i saw kumquats. i have had them once before and their color reminds me of the sun - so they were gonna be part of this. finally i got a couple avocados and mixed greens and went home to create my version of summer on a plate.
mixed greens salad with strawberries and candied almonds
 this salad has everything - the sweet strawberries play very well with the acidic vinaigrette. the candied almonds provide the perfect crunch to make this salad one of my favorites. it is simple and quick and utterly wonderful. Read More
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potato leek soup
 when i bought the ingredients for this potato leek soup it was cold out. (typical minnesota) today was beautiful and warm so it was a little weird eating warm soup, but it was still delicious. Read More
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spicy vegetable barley soup
 this soup is probably my most requested meal - it is near perfect. there are a couple secrets that make this soup so amazing...paprika, sundried tomato paste, and the lemon juice at the end. this is not your typical boring vegetable soup .... it is the best vegetable soup you will ever eat. i could eat it everyday! i have served it for dinner with a salad, or alone for lunch. Read More
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vegetable minestronei have decided it is about time that i get over my fear of beans. i have never been a fan of the texture - but i figured it is time to get over it. i knew i wanted to start with cannellini beans because i knew they were a creamier texture that most.
during my semi-regular sorting of my "recipes i want to make" folder i came across a recipe for minestrone from Cooks Illustrated magazine. i figured i would give it a whirl.
reading through the recipe i immediately had problems with it. it swarm tomato salad
 i made this salad with the vegetable tart. they were perfect together...it was like a spa meal. its light, refreshing and different with the warm tomatoes. Read More
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febuary 2, 2009
