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Welcome to Emmy Cooks! You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar (here are July, August, and September). If you like what you see here, you can sign up on the sidebar to receive a daily recipe by email, add the RSS feed to your blog reader, or follow Emmy Cooks on Facebook, Twitter, or Pinterest.
What’s Halloween like in your neck of the woods? We here at Emmy Cooks are bracing ourselves for a sugar-fueled whirlwind of a day, complete with daytime and nighttime trick or treating (in the rain), hot apple cider, and an unreasonable number of plastic spider rings that will repeatedly turn up in the washing machine for months to come.
And oh, woah, what do you do about the candy? In past years I’ve simply spirited it away after the one night of debauchery (and by “spirited it away,” of course I mean “I ate all the good stuff”). But my big girls are older and wiser now, and it seems like the right time to teach them something meaningful about making good food choices and moderation. So, yeah, any tips you have on that front would be welcome!
Also welcome will be returning to real food after tomorrow’s sugar overload. The recipes below were some of my favorites this month.
Hello, friends! Once again, thanks so much for reading and cooking along this month. If you like what you see here, please remember to sign up on the sidebar to receive a daily recipe by email! You can also follow Emmy Cooks on Facebook or Twitter or Pinterest. And can I ask you a favor? If you are enjoying what you read here, will you share this website with some of your friends who might like it too?
With so many recipes flying through the Emmy Cooks kitchen and across the pages of this blog, I like to take a moment at the end of each month to choose and highlight some of my favorites. (You can see more of my favorite recent recipes by clicking the “My Favorite Recipes” category on the sidebar; here are April, May, and June.)
Hello, friends, and welcome to my first-ever attempt to post from my mobile phone. [Update: It was not so successful, but I've cleaned it up from a real computer. I also downloaded the mobile app and will try that next time!] Live reporting: we’re in the Man Van heading north through Oregon. There are so many people sleeping in back (three little girls plus my sister, hooray!) that J and I don’t dare indulge in conversation. That leaves me happily leafing back through this blog’s pages to see what’s been cooking this month. As usual, it’s hard to pick just five of my favorite recipes from this month, so I’ve cheated where I could below.
The truth about how J and I met is kind of boring, so we usually make something up when people ask us. For a long time we used to say that we’d met in an internet chat room, back when that sounded scandalous, but now everyone meets online and we have to be more creative. We met underwater off the Great Barrier Reef? We were seated side by side for jury duty in small claims court? We both worked at Baskin Robbins in high school?
That last one is true, actually, although the establishments in question were thousands of miles apart. But it proves an important point: we have a long history with ice cream around here.
So I am well-qualified to tell you that this one is outstanding. I already sang its praises here, but I feel wrong depriving you of this recipe for Seattle’s iconic ice cream flavor from Molly Moon’s Homemade Ice Cream. Especially since, get this, you don’t need an ice cream maker to make it. Some magic having to do with the salt and the cream keeps the texture sublime, even if you make it with a pan and fork instead (directions below). If you do have an ice cream maker, you can save yourself a few minutes of stirring. Either way, this recipe will make your summer better. And probably the entire rest of your life.Continue reading Salted Caramel Ice Cream (click for recipe)
Well, the nice thing about this endless Seattle gloom is that the lettuce isn’t bolting.
When I first moved to Seattle, J and I lived in a tiny house, and one of the first things we did was put in a tiny garden. We built four raised beds in the grassy strip between the sidewalk and the street. Everyone does that now, I know, but this was more than a decade ago and I liked to think of us as pioneering urban farmers back then. (We got chickens too, of course.)
There was just one problem. I’m from California. And when I moved to Seattle, I was cold. I consulted with my local garden store about what kind of vegetables I could grow in this inhospitable climate and planted things like lettuce, arugula, and broccoli. And then I bundled them up as warm as I could. I put hoops over the beds and sheathed them in clear plastic, trapping the heat to create toasty little greenhouses for my tender plants. They thought it was high summer and went happily straight to seed, of course. Learning that some plants prefer cooler temperatures was the beginning of my education about the benefits that a cool climate has to offer. (Others include not needing much of a summer wardrobe, only needing an air conditioner a few days each year, and the blueberries. Oh, the blueberries!)
In any case, delightful lettuces grow in this part of the world nearly year-round. They are floppy or pert, frilly or reserved, pastel green, deep maroon, or freckled. They are the stars of the show at springtime farmers markets, and I find them irresistible. Here’s a nice thing to do with any sturdy, crunchy lettuce. (Romaine is the classic, of course, as we’re riffing on the Caesar salad here, but it gets much more exciting than that.)Continue reading Sorta-Ceasar Salad (click for recipe)