Food bloggery and general decauchery since 1953
I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
I guess I never spoke about the holidays, but sandwiched between the stress of the season and the trials and tribulations of finals, which make The Paper Chase look like Paper Moon, it slipped my consciousness as quickly as the turkey caused me to.
Continue reading “Lapsang Souchong Poached Apple Tart”
I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
Winter is never, ever coming, and nothing I can do here will coax its existence. No puffer coats, Bean boots, or large, fluffy dogs will compel it beyond 65 and sunny here. I’ve grown content with simulating the chilly snap of mid-November in what I now know as late holiday August by blasting my air conditioner, opening the fridge and making soup in a wool robe. Remember my awesome Hood dinner? And the ensuing e-cookbook? Well, here’s where that soup recipe comes from. The first of my winter soup-a-thon dives into the creamy and dreamy with sherry-spiked corn chowder. The base features sweet corn, caramelized shallots, a little Hood cream, and chives, and I made it my own with some bell peppers and some crispy rendered bacon.
Continue reading “Corn Chowder with Hood #ad”
I participated in an Ambassador Program on behalf of Influence Central for Hood Cream. I received product samples as well as a promotional item to thank me for my participation.
Remember that awesome dinner I attended in August? Remember the delicious macros I shot for you, and the hilarious selfies that I took? I’m still partnered with Hood on this amazing cream #ad campaign and I have an incredible treat for you. You can now create my evening in the comfort of your own home– all of the steak, delicious peach melba with creamy vanilla bean ice cream, cockles and cod with tomato cream, and more! Perhaps you’re an expert and are already one with the cow or are just dipping your toe into dairy and are looking for some new and fresh ideas outside of the classic favorites. The recipes are minimal, clever, and easy for a budding or experienced chef to recreate from scratch or use as a jumping grounds for inspiration for your own recipes using cream. Hood is releasing an amazing e-cookbook with Chef Chris Coombs of Deuxave featuring all of the recipes from that dinner and more, all with Hood cream. Continue reading “Hood E-Cookbook #ad #CookWithHood”
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BOOItForward #CollectiveBias
Halloween is approaching. This means a few key things: your FaceBOOk is going to be bombarded with cutesy memes about the “first day of Halloween”. Stop that. It’s October, and you’re pushing it. This also means candy, parties, and a shockingly stark expose on the most popular costumes of the year, considering that they’re worn for about four hours before being discarded and repurposed as a t-shirt when you haven’t done your laundry. But we all know what the best part of Halloween is- the tricks, natch. I’ve partnered with MARS and Social Fabric to bring you a spooky-sweet can cake that will help you ‘BOO’ your friends this Halloween. Continue reading “#ad Red Velvet + Ginger Root Beer Can Cakes”
Pittsburgh, you have so much good, weird food. Burgers? Check. Pizza? Hell yes. Dessert? For the love of god, are you Alanis Morrisette? Because I am aware of the irony of going on a 3mi hike through town and then sniffing around Prantl’s. Not okay, Steel City, not okay. In any case, snarfing a single-sized burnt almond torte, arguably the specialty of Pittsburgh, in four sittings gave me an interesting idea when a package from Quest arrived late last week. The cake on the package of the vanilla almond crunch bar looked strikingly similar to my favorite, albeit nutritionally devoid cake. Could I make it and add an assload of protein? I absolutely could.
Continue reading “Prantl’s Burnt Almond Torte, Proteined Up”
I participated in an Influencer Activation on behalf of IC for Blue Dragon. I received product samples and a promotional item to thank me for my participation. No bias, no BS, no bad recipes. Enjoy. 
I love Chinese food. Unfortunately, the Chinese food around Hartford, with the exception of the lip-tingling Shu, tastes as if it’s all sourced from one underground tap-based factory gurgling from the bottom of the city somewhere near Waterbury. It’s bad. And it’s all the same- bad takeout containers, lukewarm food. Thankfully, we have a massive Asian grocery close by and a few decent places to whet my whistle for decent Chinese cuisine, so I’m able to try my hand at it when I have the chance. And the more I enjoy the authentic recipes and flavors, the more weird, hipster things I can do in the privacy of my own home, hence this pink peppercorn orange chicken and soba salad. Continue reading “Pink Peppercorn Orange Chicken and Soba Salad”
I know, I know, I’m pretty damned lucky. But really, there’s no reason to be jealous. While the rest of you sit in your temperate, average weather zones, I’ll be in an exotic polar vortex, or Storm Juno as the Weather Channel insists on trending. Don’t malign me for my fortune, for my charmed interactions with the kind people of West Hartford as I traverse Whole Foods, wincing as every clementine and free-range maple syrup candy is decimated from the shelves.
Continue reading “JFK to GDL Sandwich”
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. Let it be known that this will buy an undisclosed amount of imaginary cupcakes, because my personal trainer would prefer those over the real ones. 
Where has Foodette been? Is she an international mess of mystery? Has law school eaten her up and spat her out, briefs and all? Questions that nobody has asked thus far! Never fear, I’m relatively back- I’m cooking up recipes, crying into the 1934 Securities Act, and traveling out and about. A brief weekend in Austin yielded apartment flooding, a dead car battery, and a very angry Siamese cat upon return. Oh, and five Thanksgiving invitations to plan for. What’s an anonymous writer spitting words on the internet to do? Maybe cry. But better yet, maybe make a pizza. And whether you’re one of those adorable, charming hosts or hostesses with perfect Christmas parties on a Samsung commercial or an absolute wreck like me, this is a party appetizer that will certainly please you and your guests.
Continue reading “Holiday Appetizer: Grilled Thai Chicken Pizza”
I participated in an Influencer Activation Program on behalf of Millenial Central Consulting for the Beef Checkoff. I received products to facilitate this review and a promotional item to thank me for participating.
Basic bitches everywhere are freaking out because pumpkin spice lattes are back, as they are every year, like some sort of seasonal emotionally abusive crutch. I’m here to take that to the next level, thanks to the National Beef Board (all of these meat boards courting me makes me misty-eyed, but seriously, NBB, where’s my full cow?) with these brisket sandwiches, made with pumpkin spice mayo (WHAAAAAT), paprika and butcher spice-rubbed brisket, salami, and Melinda Mae cheese from the Mystic Cheese Company. Continue reading “Pumpkin Spice and Chipotle Brisket Sliders”
Disclaimer: I wrote this for Price Chopper on behalf of Collective Bias and developed this recipe for this campaign. All opinions are my own, all concepts are delicious, and my first day of school outfit was awesome, just thought you should know.
My school schedule changes each semester- depending on what classes I’m taking, I don’t know if I’ll have to prepare a dinner to take to school with me or an early breakfast in the morning. If you’ve got a hectic schedule like mine, maybe you’ll want to give my cheesy deli sandwich bake a try! Using products from Hillshire Farm’s all-natural line and Jimmy Dean frozen entrees, I shopped at Price Chopper supermarket and made an easy, breezy, and assuredly cheesy egg bake that can be eaten fresh from the pan, stored for quick baking, or cut into squares for on-the-go breakfast, lunch, or dinner at any time of day.
Continue reading “Cheesy Deli Sandwich Bake”