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mama cooks

as i’ve mentioned before here at icf, my mom is a superior cook. she can handle the i’ve-got-a-hungry-family-no-recipe-and-30-minutes-to-get-dinner-on-the-table style cooking, as well as extensively planned out multi-course dinner parties. she is also a fabulous baker. oh, and she makes a wicked cocktail.

since she occasionally sends me pictures of what she makes, i thought i’d share them with you too, dear readers. just pictures, no recipes, but they surely deserve documentation.

strawberry-rhubarb shortcake

strawberry-rhubarb shortcake

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homemade grilled fish banh mi

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banana muffins – some with chocolate chips, some with walnuts

savory rhubarb pasta

savory rhubarb pasta

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grilled shrimp and veggies

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morning glory-esque muffins

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salmon with my favorite asparagus and lentil salad

cinnamon buns

cinnamon buns – ready for the oven

triple ginger cookies

triple ginger cookies with dried apricots and candied ginger

cranberry-orange breakfast goodies

cranberry-oat bars

cranberry-apple rustic pie

apple-prune yum

brown ale braised chicken

salad of grilled figs (locally grown!) with feta and arugula, balsamic vinaigrette

special edition: grandma cooks! grilled striped bass with butter caper sauce

st. germain sangria

grilled bronzinos

cinnamon-raisin swirl bread

cinnamon-raisin swirl bread

the best citrus chicken

thai-style fried rice with chicken, pineapple, and cashews

german chocolate cake

mushroom barley soup packed for a soup swap

cranberry tartlets with honeyed goat cheese rosettes

raddichio and cauliflower salad

cinnamon pull-apart bread

plum cake

more orange tomatoes – this time, in a savory tart

st. germain sangria

orange tomato pizza

new hampshire blueberry jam

rustic blueberry pie with crumble topping

salad of arugula, watermelon and feta, with dressing of lime, fresh thyme, shallot and thin slices of serrano pepper

lillet, st. germaine, orange bitters, a splash of champagne and a homemade maraschino cherry!

le gateau basque

supper al fresco – beet salad, lentil salad and onion & blue cheese salad

rice salad with asparagus and cashews

unidentified dinner!

boston college screaming eagle cheese-steak subs

vanilla ice cream with chambord

new york-style crumb coffee cake with jam filling

coconut layer cake

poached eggs with brussels sprout ribbons and bacon crumbles

cod in a thai red curry sauce with banana, cilantro and peanuts on jasmine rice

banana-ginger scones

authentic british currant scones

2010 christmas stollen – one with almonds, one without

mini chocolate stout cakes, for holiday giving

baked apples

roasted sweet potato & beets with sauteed beet greens & leeks, and quinoa hash with a fried egg

the “hayride” – bourbon, cider and a little lemon juice

swiss chard tart with roasted baby carrots

corn relish – in the pot, then in the jar

almost-vegan sno cap cupcakes

slow roasted cherry tomatoes with garlic and mint (yes, mint!)

mama cooks on vacation – bread salad, shrimp and corn on the cob

mussel and corn boil

quinoa salad from a new york times recipe

icicle radish and butter on farmer’s market bread

georgetown cupcakes’ chocolate with cream cheese frosting, dressed for a graduation party

cherry almond coffee cake

tom sietsema’s favorite quick dessert*

* details here.

thumb print cookies with marmalade and rosemary

seeded whole wheat loaf

molasses ginger muffins

hot cross bun (bread) pudding with whiskey sauce

hot cross bun throwdown

pignoli macaroons

fried brown rice with an egg, crunchy garlic and ginger

quinoa salad with avocado, almonds, apricots and raisins

homemade pork and shrimp dumplings

martha stewart’s meyer lemon sour cream coffee cake

walnut whole wheat baguette with raisins

slice of pecan chocolate torte

christmas stollen, pre-oven

marinated goat cheese

whiskey tart

mumbiscotti

chocolate almond biscotti packed for gift-giving

mumappleblackberry

apple-blackberry tea cake

mumapplecrisp

apple crisp in a pool of brandy-infused creme anglais

coconut impossible pie

coconut impossible pie

sweet-sour chicken with currants and peperoncini

sweet-sour chicken with currants and peperoncini

banana bread with chocolate chips and candied ginger

banana bread with chocolate chips and candied ginger

mini pumpkin spice cupcakes with raisins and pecans and a frosting of brown sugar, molasses, orange zest and cream cheese

mini pumpkin spice cupcakes with raisins and pecans and a frosting of brown sugar, molasses, orange zest and cream cheese

grass-fed beef sliders on multi-grain bread with caramelized onions

grass-fed beef sliders on multi-grain bread with caramelized onions

peach and blueberry rustic fruit pie

peach and blueberry rustic fruit pie

slow oven-roasted herbed tomatoes on a roll with parmesan shavings

slow oven-roasted herbed tomatoes on a roll with parmesan shavings

soba noodle salad with organic shitake and oyster mushrooms

julia child's gateau a l'orange et aux amandes

julia child’s gateau a l’orange et aux amandes

mark bittman's pad thai style rice salad with chicken and shrimp

mark bittman’s pad thai style rice salad with chicken and shrimp

  1. that pie situation needs to make its way to my belly immediately!

  2. So how was the pad thai rice salad? Worth making?

  3. The rice salad was well worth making. There’s a lot of strong flavor there; the recipe is great as printed, but it’s also great to use as a guide, using whatever you have on hand. Serve room temp.
    http://www.nytimes.com/2008/07/30/dining/304mrex.html?_r=1&pagewanted=all

  4. Mama Cooks…and Papa likes!

  5. how shameful !! good food !! yum yum no recipes

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