The Walsh Cookbook

To a kid, fava beans never sounded like something I would want to eat. In cartoons, lima beans and fava beans were the "gross" food that all the kids despised. As an adult, I had heard fava beans were a pain in the... neck... to peel. Based on these two important pieces of evidence, I avoided them for 25 years. Until we went to dinner last summer at Grain & Gristle and I was feeling bold and brave (probably after a glass of wine) and I ordered Grilled Fava Beans. After sucking down two plates, let's just say I'm a convert.  I still have not personally experienced peeling uncooked fava beans but I can attest that grilled fava beans are cake to peel. They sort of pop open like edamame! Grilled Fava Beans have become one of my favorite low-key summer sides. I like to make it with salt, red pepper flakes, and lemon zest. If you have another combination you like, please let me know! One year ago: Campfire Breakfast Burritos Two years ago: Caity's S...

  Growing up in my family, you learned that dinner did not happen at 5 PM. It also didn't happen at 6, or even 7. It was not abnormal for us to eat at 8 or 9 PM because someone in the family (dad) HAD to exercise after work (why didn't I get that gene???), which frequently pushed dinner out until right before bedtime. It was/is a common subject of discussion at our house, "Dad HAS to go on a 30 mile bike ride and THEN we can eat". It always made sense why we ate late; dad worked late, then he exercised, then we ate late. 1 + 1 = 2. Then I grew up, moved out of my parent's house, and became responsible for feeding myself and somehow we STILL don't eat dinner until 8 or 9 PM. And now I can't even blame my dad for it! I guess a late dinnertime it was ingrained into me at a young age... or maybe I am just unprepared until 8 PM. Who knows? Let's not assign blame just yet. Now that it is staying light longer, dinner is usually served at abou...

    If you haven't tried Gina's Mom's Tart yet, stop what you're doing and make it... NOW! It is so good and so easy! I have been making a tart at least once a month and enjoying it thoroughly. With all the fresh rhubarb and strawberries right now I thought it would be great to make a Strawberry Rhubarb Tart and I am so glad I did. This tart is great for dessert but my favorite way to enjoy it is the next morning with a hot pot of tea. I must insist that you try it... NOW!   One year ago: Balsamic Roasted Chicken , Banana Crunch Muffins , Pan Roasted Radishes in Browned Butter Two years ago: Fried Egg Arugula Roll Up , Fresh Bowls , Brazilian Lemonade Three years ago: Chorizo and Smoked Paprika Brussels Sprouts , Sicilian Carrots Four years ago: Garlic Grands , Mint Sugar , Fresh Basil, Arugula, Spinach and Tomato Pilaf  

  Whenever the sun is shining, I crave Mexican food. And whenever I get Mexican food, I need a Margarita (obviously!). And whenever I get a Margarita, I may need a second one (this is starting to sound a little "When You Get a Moose a Muffin"-y to me). But what if I want to enjoy my Mexican food and margarita(s) in the privacy of my own sunny backyard? I can get my food to-go but they tend frown upon giving anyone alcohol to-go. I am condemned to margarita mix or squeezing a thousand limes. OR I can have these delicious Pomegranate Margaritas which require very little effort (hence the two minute title) and have great flavor! This recipe comes from Kay Hartz, my friend Rachael's mom, who introduced my college roommates and our parents to fast and tasty margaritas that you make by the pitcher. I think she changes the ratio of the tequila to beer, but I usually like to do 1 to 2 cans tequila then the rest cheap beer. Adding the pomegranate juice makes it taste goo...

  There are some days when I am entirely uninspired to cook anything. I am hungry but nothing sounds good. First world problems right?. I am sick of making the stuff I usually cook and I can't seem to think of anything that makes me feel excited about making dinner.  Am I resigned to ordering pizza??? Sometimes. But usually, I like to open Erin Gleeson's cookbook, "The Forest Feast", and flip through her fresh and easy recipes and I am inspired to whip up something delicious! If you haven't seen it, this cookbook has gorgeous pictures of fresh food that doesn't require a million steps (perfect for when you're feeling lazy!). This recipe for Butternut Caprese comes from her cookbook and I highly recommend it. It's perfect as a light lunch or I served it for dinner with baked chicken thighs and Summer Zucchini Noodle Salad and it was fantastic! I recommend serving it as soon as it's ready to prevent any avocado browning.  Serves 3-4 ...

  This recipe is an old Walsh Cookbook favorite, from way back when the Walsh Cookbook was still in the .doc phase.  It is so easy to make and fantastic comfort food for any season.  Here is my mom's excerpt from the original recipe: " This is another great recipe from our kitchen builder/restaurateur friend, Andrea.   This is a favorite of Dad’s, especially because he’s become quite fond of polenta.   This is a warm, homey, comforting one-dish meal that seems especially perfect in the winter.   As with most of Andrea’s recipes that he taught us, this is deceptively simple and quick to make, but very delicious.   In the summer when I put zucchini in absolutely everything I make, I add some cubed zucchini and sauté it with the meat.   Very yummy.   Sliced fresh mushrooms would be very nice, too. " An additional note: Andrea is also the creator of "Keegan's Rigatoni Pasta with Broccoli and Sausage" , another delicio...

This is my favorite easy way to do cauliflower, something about the combination of the olives and cauliflower, and then with the crunch of the bread crumbs it's just delicious!  I got the idea from Mark Bittman's Kitchen Express book ( here ), but my love for olives goes far beyond "a handful" so I had to write my own version up.  You could easily go with a fancier olive if you wanted to, and I'm sure it would be amazing too.  I usually end up cutting the recipe in half because I love olives too much, and end up eating half the can while I'm chopping them up.  Oops. what you will need: 1 head cauliflower, core removed and chopped roughly 1 can large black pitted olives, drained and chopped roughly 2 Tbsp olive oil 2 cloves garlic, finely chopped juice of 1/2 a lemon 1/4 cup panko or other breadcrumbs freshly chopped parsley salt and pepper