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
homemade grilled fish banh mi
banana muffins – some with chocolate chips, some with walnuts
savory rhubarb pasta
grilled shrimp and veggies
morning glory-esque muffins
salmon with my favorite asparagus and lentil salad
cinnamon buns – ready for the oven
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
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
chocolate almond biscotti packed for gift-giving
apple-blackberry tea cake
apple crisp in a pool of brandy-infused creme anglais
coconut impossible pie
sweet-sour chicken with currants and peperoncini
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
grass-fed beef sliders on multi-grain bread with caramelized onions
peach and blueberry rustic fruit pie
slow oven-roasted herbed tomatoes on a roll with parmesan shavings
julia child’s gateau a l’orange et aux amandes
mark bittman’s pad thai style rice salad with chicken and shrimp
that pie situation needs to make its way to my belly immediately!
So how was the pad thai rice salad? Worth making?
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.
Mama Cooks…and Papa likes!
how shameful !! good food !! yum yum no recipes
I want all the recipes!