The Walsh Cookbook

  Bouef Bourguignon. If you can say that without doing it in Julia Child's voice, you are a much more mature person than I. If you must do so in her voice, we obviously have a lot in common and I already like you a little bit more. If you have no idea what I'm talking about please watch this SNL skit as soon as possible.  Even if you've already seen it, watch it again!  Beyond all the laughs, Bouef Bourguignon is amazing and while this is not Julia Child's recipe, this classic French dish became popular in the US because of her. It's not just beef stew (which is also great in it's own category). Boeuf Bourguignon builds flavor from the base (meat cooked in bacon grease and deglazed with red wine, yum!). It is quintessential "cold weather" food, I know you'll enjoy it. What is even better is that it tastes better the day after - SO make it on a slow Sunday and save it for a busy weekday! It can be served straight up, or over mashed potat...

An October without a trip to the pumpkin patch is a sad October in my opinion. Yes, you could go to the grocery store and struggle to get your large pumpkin out of the bin while some jerk steals your cart as you say "Oh um... that's actually my cart" and he says "Doesn't look like it" as he continues taking your cart, leaving you struggling with the heavy awkward pumpkin.  Sigh... Apparently I'm still not over it. Pumpkin patches, on the other hand, are great places where you can feast on roasted corn while enjoying a nice cold beer and casually peruse the pumpkin selection before taking a hay ride back to your car.  The  Pumpkin Patch on Sauvie's Island sports a small market where you (or your friend's 5 year old daughter, Lily) can select all sorts of squash you didn't know you needed. Lily chose me a lovely little delicata squash which I am happy to say, was put to good use in this Autumn Arugula Salad. I have complained for ye...

It's still tomato season in Utah!  In our garden we are fortunate enough that they're still going strong.  But I know from some of the food blogs and Instagram accounts that I follow that in some parts of the country tomato season is officially over.  Even if your season is done, perhaps the cherry tomatoes are hanging in there--if not at your house, then definitely at the farmer's markets.  Erin and I went last Saturday to Salt Lake City's huge downtown farmer's market, and the stands there had so many cherry tomatoes in all colors and shapes.  They were all so beautiful!  Here at my house, we definitely still have plenty, though... But you won't catch me complaining.  No way!  Not even when all of my counters, bowls, everywhere--are covered with tomatoes, tomatoes, tomatoes.  And even though I keep canning them, supplying all of my friends with them, and we keep eating them, we still seem have so, so many tomatoes! But ...

  Of all the plants I grow, tomatoes are by far my favorite. I love coming home to see the bush covered in bright little dots, waiting to be picked and eaten. Even the smell of a tomato plant is wonderful! During tomato season, I eat tomatoes with every meal: pan fried tomatoes with breakfast, tomato sandwich for lunch, and Caprese with dinner. I am a very happy eater during tomato season!  On the flip side, tomato season can become overwhelming. In May, it may have seemed like a really good idea to buy all those cute little tomato plants. But now, in September, they are overflowing with ripe little tomatoes nagging you to be picked. Meanwhile the ones you picked earlier this week cover every surface of your counter and the fruit fly population threatens to conquer the house. It's a love hate relationship sometimes. I hear you.  This recipe is a most wonderful recipe because you can use your beautiful little cherry tomatoes (especially those from the reall...

  There is something about sangria that says, "kick back on the patio and enjoy life". And I am listening! I love sangria in the summer and this Stone Fruit Sangria (stone fruit refers to the pits inside of the fruit) is an excellent addition to any summer get together. With all the beautifully ripe produce around, I insist you try it this weekend! You will not be disappointed. Try serving it with Caprese Salad , Salmon with Blackberry Chimichurri , and Grilled Fava Beans . Instead of peach brandy, I used High West's Peach Vodka and it was great! This recipe comes from the website, The Kitchn.  One year ago: Watermelon Popsicles Two years ago: Fig Crostini , Greek Layered Dip with Pita Chips Three years ago: Blueberry Banana Bread Four years ago: Spicy Edamame , Chocolate Zucchini Cake Serves 4  

    I have a serious love for paella. We got to know each other very well when I studied abroad in Barcelona and some of my favorite memories there involve paella. I feasted on Paella de Marisco with friends while we explored El Born neighborhood after school. My classmates and I admired (then demolished) two 5-foot-wide pans of Paella Valencia while touring the Valencian countryside. My friend Kristin and I decided to stop for a quick drink after we watched the Magic Fountain on Monjuic and ended up eating a whole Paella Mixta and polishing off two pitchers of sangria. Man, life sure was rough!  For those of you who don't know what paella is and may not understand my devotion; paella is a Spanish rice dish flavored with saffron. Depending on the type of paella, it might include vegetables, meat, sausage, seafood or any variation.  Traditionally, it was made of whatever was handy: tomatoes, garlic, onion, snails (eek!), rabbit, duck, chicken, beans, and la...

This recipe is one that was inspired many years ago while standing by the takeout case at a wonderful local restaurant, Oasis in Salt Lake City, admiring a gorgeous, colorful salad.  I read through the ingredients and decided that I'd better try to make it at home, and it's been a family favorite since then.  It's full of color and flavor, but the recipe is not terribly specific, so feel free to adjust to your taste.  Great for a summer barbeque! One year ago: Watermelon Popsicles Two years ago: Grilled Cornbread Panzanella , Quick and  Easy Blueberry Freezer Jam Three years ago: Rice, Bean and Many Veggie Gratin   Four years ago: Grilled Lemon Chicken Salad , Panzanella ,  Grilled Salmon with Sundried Tomatoes

'Tis the season to refuse to turn the stove on and cook everything on the grill! In Brendan's words "It's a good summer meal if I can cook 100% of it on the grill". Wise words my friend! This salad fits the ticket perfectly. It is made with grilled corn and red onion, fresh tomato and topped with Fresh Basil Vinaigrette. Amazing! This has been a summer staple for us since I realized it's a) easy to make b) tastes amazing c) can be eaten hot, cold or room temperature. This recipe is slightly adapted from "The Gardner and the Grill". Instead of grilling the tomato, we grill the red onion. But I bet any variation of the sort would be perfect. Use the leftover vinaigrette on grilled veggies like squash, peppers, zucchini, tomatoes, mushrooms, etc etc. Try serving with Rosemary and Oregano Pork Chops , Pan con Tomate/Tomato Bread , Caprese Salad (oh man I love summer tomatoes!!!) and a Porch Swing .   Serves 4 to 6 One year ago: G...

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...