Holiday TM_HL_CHBALL_FI_001

’Tis the season for neighborhood treat exchanges, family get-togethers, and New Year’s celebrations. And so comes the yearly appetizer conundrum. Appetizer spreads have become a competition as we all try to out-hor-d’oeuvre one another. Each year, we try to bring something a little more sophisticated and spectacular to the party. But whatever happened to the classics? Why re-invent the wheel? That’s why, this holiday season, I’m going old-school. I am making cheese balls. (Please, hold your gasps of horror!)

It would not be a Lamoureux Christmas without a cheese ball. Even though some may see the cheese ball as the quintessential cheesy (if you will), retro (but not in a good way) appetizer, I look forward to the annual cheese ball gracing our table at Christmas. So it perplexes me why everyone snickers at cheese balls when they hold such a fond place in my heart.
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The Larder TM_TL_SAVJAMS_FI_001

If you’re like most of the English-speaking world, when you hear the word jam, your mind goes first to a sugary sweet fruit spread that is best spread on toast or stirred into yogurt.

However, I’d like to float an entirely different idea of jam. I propose that we open up our minds to a world of jams that includes spicy, tangy, and even savory flavors. These are jams (and butters) that can enhance grilled cheese sandwiches. They can enliven roast chicken. They can even take the place of ketchup as a burger and roasted potato topping. MORE

DIY TM_DY_ESPANO_FI_001

“Un pincho de tortilla y un café con leche, por favor.”

It was an almost-daily order. The café near my little casa in Madrid had the best tortilla española around. And with a cup of espresso with milk, I was a happy girl. My options at such cafés were usually limited because I was a vegetarian. I had underestimated how difficult studying abroad in meat-loving Spain would be. I usually had two possibilities: tortilla española and gazpacho. As winter was approaching in my time in Madrid, the chilled gazpacho was not usually served, so tortilla was my go-to dish. MORE

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Higher Vegucation

Stuck in a veggie slump? Vegetable Literacy can help

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I have been in something of a cooking slump since mid-February. When the Brussels sprouts first arrived in late fall, I bought them by the stalk and brandished them joyfully. Now, I recoil slightly at the bin of sprouts at Iovine’s. I’ve been similarly unmoved by potatoes, kale, and dense winter squashes for weeks.

I thought it was simply a general weariness with winter that was causing my resentment towards the available produce. However, now I realize that I was simply suffering from the effects of a rut – because since a copy of Deborah Madison’s new book, Vegetable Literacy, arrived last week, I have found myself picking up beets, carrots, and onions with fresh inspiration and no small amount of giddiness.
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The Larder homemade chips and salsa

I am the daughter of a devoted sports fan. My father follows most major flavors of professional athleticism (he is lukewarm about hockey). He is devoted to college sports, regularly attends triple A games, and even stays up-to-date with football scores from the high school my sister and I attended.

And so, though I don’t care a whit what happens in the world of football, basketball, or baseball, I pay a tiny bit of attention for my dad. I make a point of reading to just enough each fall to be able to talk about the World Series with him. I listen to his thoughts about the Oregon State Beavers and the University of Oregon Ducks. And come Super Bowl time, I provide the game day snacks. MORE