Profile

newRDcook

I am a registered dietitian with a great appreciation for food who is looking to expand my culinary horizons! I’m also newly married with a passion for local, seasonal foods and supporting sustainable agriculture. I love the Food Network, too!

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  • Location: Philadelphia, PA
  • Favorite foods: ice cream

Weekend Cook and Tell: A Farewell to The Minimalist Column

I tackled the No-Knead Bread recipe and agree it is a classic! I also loved his Ginger Fried Rice recipe.

Cook the Book: 'Sarabeth's Bakery'

My Aunt Mary - when I was little, I used to look forward to her coming to visit so we could bake a Duncan Hines' yellow cake mix from the box and then frost it with chocolate icing.

Weekend Cook and Tell: Cookie Recipe Swap

Seriously Delicious Holiday Giveaway: Charles Chocolates' Edible Chocolate Holiday Box

Flourless chocolate cake or brownies with chocolate chunks...

Seriously Delicious Holiday Giveaway: Charles Chocolates' Edible Chocolate Holiday Box

Flourless chocolate cake or brownies with chocolate chunks...

Weekend Cook and Tell: Edible Giftables

I usually make fudge or cookies, but this year I decided to experiment with biscotti with seasonal pumpkin and cranberries for a bit more sophistication. Perfect with the morning cup of tea or coffee before a long day of holiday shopping!

Cook the Book: 'The Gourmet Cookie Book'

Peanut Butter cookies with Ghiradelli dark chocolate pieces...made in my own kitchen.

Cook the Book: 'Bobby Flay's Throwdown!'

Cook the Book: Barefoot Contessa, 'How Easy Is That?'

Baked ziti - pasta, fresh homemade tomato sauce, and mozzarella. Sometimes I add ground beef or turkey. Simple, delicious and comforting.

Weekend Cook and Tell: Processor Power

The quintessential wedding gift, I've used my food processor a couple times in the past year since I've been married. I agree it's helpful for a pie crust (just in time for pumpkin pie season) and for a peanut pesto. It's fast and get's the job done, but definitely adds to clean up time.

Weekend Cook and Tell: A Fond Farewell to Summer (Produce)

Summer has left me with I had a ton of tomatoes, so I made my first-ever tomato sauce from scratch. I used a variety of tomatoes - a collection from my CSA share, my backyard, and a gift from a gardening neighbor. The sauce worked great in a baked ziti dish:
http://coldcerealandtoast.com/2010/09/12/garden-gold-diggers-meaty-tomato-sauce/

Weekend Cook and Tell: Squash Invasion!

Squash is so versatile! I've actually been using it in baked goods to add a layer of nutrition and to help lower the fat content. Most recently I created Raspberry Oat Bars using the sweet kabocha squash. I love Barbara Kingslover's recipe for Zucchini Chocolate Chip Cookies - it's a must-try for cookie lovers.

In Season: Tomatoes

sliced in grilled cheese sandwiches. a bit of salty and sweet. yum.

Podcasts worth listening to?

I just started listening to the Splendid Table -- another recommendation I have is Food Sleuth by Melinda Hammelgarn on KOPN radio which has a nutrition slant:
http://kopn.org/aasp?u=http://kopn.org/a/showrss4.php?n=http://kopn.org/dc/dircaster2.php?p=fs

Weekend Cook and Tell: You Say Tomato...

I recently made a Tomato & Peach Salad using tomatoes from my backyard:
http://coldcerealandtoast.com/2010/07/30/humble-beginnings-tomato-peach-salad/

Great as a side dish, or chop it up further for a great salsa. Since the tomatoes are coming in fast and furious these days, I'm looking to do a cucumber, tomato and feta salad next!

What's for dinner tonight?

I just sauteed some onion in a little bit or garlic oil, and added Portabella mushroom slices, a sliced green tomato from my backyard, and some swiss chard from my CSA share this week. I topped the mixture on some artisan whole grain bread. Quick vegetarian meal on the stove top - too hot to turn on the oven tonight (what else is new!)

The Crisper Whisperer: How to Handle Eggplant Overload

Brushed with a bit of garlic-infused olive oil and placed directly on the grill - turns out nice and meaty. I like to place the grilled eggplant on some toasted whole grain bread and top with a slice of tomato and cheese for a quick and easy eggplant parm sandwich!

Cook the Book: 'Farm to Fork'

This season's peaches at the farmers' market are ripe and sweet - so juicy that it's impossible not to get sticky after eating one!

Weekend Cook and Tell: Salad Days

I love salads, especially in the summer. Since I belong to a CSA, I got tons of fresh vegetables each week to get creative with - many on a bed of greens. I love topping salads with beans for a non-meat source of protein, like in this white bean and radish salad:
http://coldcerealandtoast.com/2010/06/09/easy-green-white-bean-and-radish-salad/

What's The Best Thing At Your Farmers' Market?

I love watching the seasons turn at the farmers' market each week so that I can experiment with new, fresh foods and gather ideas from the growers on how to prepare it. Lately I've been enjoying the Lancaster Farm Fresh Co-op stand (www.lancasterfarmfresh.com) where I most recently purchased some spring onions and garlic scapes - they seem to always have first-of-the-season produce to keep things interesting in my kitchen :-)

What to do with too much bottled bbq sauce?

Pulled pork in the slow cooker! Season a pork shoulder with salt and pepper and then cover with a bottle of barbeque sauce and cook on low for about 6 hours.

The Crisper Whisperer: 7 Things To Do with Garlic Scapes

Thanks to this intriguing post on garlic scapes, I sought them out at my farmers market this past weekend. I ended up chopping mine up and mixing with some sweet Italian sausage to create these Garlic Sausage Burgers, delicious!
http://coldcerealandtoast.com/2010/06/06/a-share-and-a-scape-garlic-sausage-burgers/

Weekend Cook and Tell: Handmade and Homemade Local Favorites

DiBruno Brothers (http://www.dibruno.com/) in Philadelphia for french bread, artisan cheeses, and fresh pastas. What started in the Italian Market has now boomed in practically every neighborhood in the city, and even ships items across the country. I love making crostinis with the french bread:
http://coldcerealandtoast.com/2010/04/09/chorizo-and-cheese-crostini/

The Crisper Whisperer: 10 Tips to Take to the Farmers' Market

Wow, looks like you've covered everything! I definitely agree on BYOB (bring your own bag) and asking farmers how items are grown and how to prepare them. I also appreciate trying new things- great way to increase fruit/vegetable intake and discover a new favorite. Shopping around for best price and quality is also a great recommendation -- although I try to spread out my purchases to support as many farmers as possible.

Got a tasty, easy tart recipe?

I made a caramelized onion, mushroom and goat cheese tart thanks to an abundance of mushrooms in my CSA. I didn't use a tart pan, but I would imagine you can certainly adapt this recipe to one:
http://coldcerealandtoast.com/2010/03/29/caramelized-onion-mushroom-and-goat-cheese-tart/
Good luck!

Celeriac Gratin

If you're a fan of cheesy, creamy, and healthy comfort food (and great leftovers), this recipe's for you -- especially if you've never tried celeriac before. It's comfort food, sophisticated.

Celeriac Gratin

If you're a fan of cheesy, creamy, and healthy comfort food (and great leftovers), this recipe's for you -- especially if you've never tried celeriac before. It's comfort food, sophisticated.

No-Knead Bread Recipe

This classic recipe from the New York Times reveals a tender, sweet, and moist bread with a crusty exterior, rivaling any artisan bread from the farmer's market or a fancy restaurant. Sliced and lightly toasted, it's the perfect soup-dipping tool.

Zucchini Brownies

Taking a cue from a previous Serious Eats article using yogurt as a substitute for oil, I created these zucchini brownies as a way to use up zucchini from my CSA share, satisfy intense chocolate cravings and create a healthy option for dessert.

Sweet Pickles

This pickling experiment is an homage to all foods in jars. Personal, unique, homemade. One giant cuke from my CSA share and now I can't wait to experiment with other produce and pickling solutions!

Weekend Cook and Tell Round Up: School Lunches Reimagined

For last week's Weekend Cook and Tell we asked you to revisit the meals that you were served while in school. For most of you these school lunches didn't bring back the fondest of memories and weren't anything you'd care to repeat. So for this week's round up we'll share some of your most fond and frightful cafeteria memories along with a few reimagined versions of elementary school fare. More