Garlic shrimp with marinara

February 26, 2011

 

Garlic shrimp pasta | Photo by Brave New Food

There’s something about garlic and shrimp. They go together like peas and carrots.

Yes, I just made a Forrest Gump reference. Yes, I’m over the fact that since 1994, (1994!) people have been torturing me with quotes from this movie (even though my name — Ginny — is spelled completely different). But, I digress. *deep, dignified breath* Read the rest of this entry »


Ricotta fritters

February 25, 2011

Ricotta fritters | Photo by Brave New Food

What’s better than ricotta cheese? You guessed it … fried ricotta cheese!

I’ll be honest, I had no idea how these were going to turn out. The anticipation reminded me of the time I made homemade funnel cakes for a county fair-themed luncheon at work (totally my idea).

Did you know that funnel cakes are made by dripping batter through a funnel in a swirling motion? Because I didn’t. Guess that’s where the name comes from, eh? *slaps forehead* Read the rest of this entry »


Classic pizza

February 18, 2011

When the moon hits your eye, like a big pizza pie, that’s amoooreee!

Classic pizza | Photo by Brave New Food

[In honor of an upcoming interview with Gregg Brannan, owner of Leonardo’s Pizza of Millhopper in Gainesville, FL, this week will pay tribute to an Italian and Chicago classic: pizza.]

When I first met my husband, Dave, his four food groups consisted of the following: Wendy’s, chicken patties, popsicles, and pizza. I have managed (with a lot of persistent nagging helpful nudges over the years) to break him of all except for the latter. Read the rest of this entry »


Lovers’ lasagna

February 13, 2011
Lovers' lasagna

Lover's lasagna | Photo by Brave New Food

We’ve all heard the tired phrase: opposites attract. Maybe you’re a liberal agnostic Buddhist and they’re a conservative Southern Baptist. Maybe they’re into the White Stripes and you’re into Tim McGraw.

Sure, it makes for interesting, divergent conversations over espresso (for you) and a white chocolate mocha with whip (for them). However, when it comes to sticking it out for the long haul, you want someone who has similar interests.

But what if in life there were perfect compromises and shared bliss in opposing ideologies?

With that, I bring you the mix ‘n’ match lovers’ lasagna.

Like a craftmatic adjustable bed, this lasagna allows for each person to cater to their own preferences. Meat lovers and veggie lovers unite in one glorious, cheese-filled oblivion! Read the rest of this entry »


Cream and butter sauce

February 12, 2011

 

Cream and butter sauce (over tortellini) | Photo by Brave New Food

Let’s see. How can I describe this drool-inducing sauce? It’s kind of like if salted butter and heavy cream hooked up one night and made the most delicious baby ever.

Those of you (see: me) who have long given up on your new year’s resolutions to lose that pesky “who-cares-if-it’s-eight-pounds-of-chocoloate-it’s-xmas” holiday weight will love this sauce. Read the rest of this entry »


Chicken parmesan

February 6, 2011

Chicken parmesan | Photo by Brave New Food

 

 

Chicken parmesan, how do I love thee? Let me count the ways. …

I am ordinarily (fairly) modest when it comes to the culinary outcomes of my kitchen. But this recipe is spot on. If you have two hours to kill (ie: are avoiding your graduate thesis like me), then it is so worth the effort.
Read the rest of this entry »

Tomato bruschetta

February 5, 2011

 

Tomato bruschetta | Photo by Brave New Food

Like cold drink on a warm day, tomato bruschetta is both light and refreshing. There are a variety of different ways to make this delicious and easy appetizer, though most American versions involve some sort of combination of tomato, olive oil, and toasted bread.

Read the rest of this entry »


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