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Hot August Nights

7 Jul

I am excited to announce that my second Cookapp Dinner Event has been posted! Reserve your seat today!

Check out the menu below:

Smoked Salmon Burrata Crostinis
Crisp Apple and Prosciutto Skewers

First Course
Heirloom Caprese Salad
Chilled Avocado Soup

Main Course
Roasted Chicken with Clementines, Fennel and Ouzo
Israeli Couscous with Cherries and Arugula

Semolina, Coconut and Marmalade Cake with Ice Cream

Wine and Beer will be available with dinner, but feel free to BYOB :)


Come on over and enjoy an evening filled with tasty food and good company. I have chosen a menu of some of my favorite dishes. All will leave your belly full and soul happy. Feel free to bring a friend, date or just yourself. If everyone is up for it – we can also finish the night with some really fun board games!

Cocktail hour is from 6:00 – 7:00
Dinner from 7:00 – 10:00

Be prepared to walk up a flight on stairs to get to the front door. Street parking available.

Roasted Chicken with Fennel and Citrus


Cooking with Morgan

19 Sep

Sometimes I want to cook a labor intensive meal… and other times I want to cook something tasty, but simple… and not from a recipe. Last night was one of those nights. I had my friend Devora over for dinner – I needed to do some serious catching up with this girl. I wanted to cook something simple and that didn’t require my attention too much. So what did I cook you may be asking yourself? A fresh veggie and sausage ragout over quinoa penne pasta. BTW – I am getting to know my DSLR camera… so bare with me on some of these images :)

I used a basic tomato and basil sauce but added some fresh veggies – zucchini, onion, garlic, tomatoes, more basil, crimini mushrooms and some mild italian sausage. I also added some Rockwall Zinfandel… about a 1 1/4 cup of wine. I kind of just glugged it into the sauce.

This was a nice weekday meal. It was flavorful, healthy and simple to make.

I also served a caesar salad – with a fantastic dressing! Recipe here.

Remember last week I said I was going to make Cranberry-Pecan Cheese Wafers?! Well I did. They are fantastic!

They don’t look as pretty as the picture… but they are yummy. Next time, I will add some lemon zest and maybe some sort of cream on top – greek yogurt? Crème fraîche? I will have to do some testing. (Thank you Devora for the tip!)

  • 1 1/2 cups chopped toasted pecans
  • 1 1/2 cups coarsely chopped sweetened dried cranberries (I also used dried pomegranate seeds and some other random dried fruit I had in my pantry)
  • 2 cups butter, softened
  • 4 cups (16 oz.) freshly shredded extra-sharp cheddar cheese
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons ground red pepper
  • 4 cups all-purpose flour
  • Parchment paper

Boil the dried fruit in water for about 15 minutes. When done, drain and pat dry with a paper towel.

Beat the butter, cheese and salt in a stand mixer until blended. Gradually add the flour into the butter mixture. Then mix in the dried fruit and toasted pecans.

Shape dough into 4 (12-inch-long) logs. Wrap each log with plastic wrap and chill for 8 hours or over night.

Preheat oven to 350˚.  Cut each log into 1/4 inch pieces and place on a cookie sheet lined with parchment paper. Bake for 13-15 minutes until lightly browned. Let cool for about 20 minutes and enjoy! Nom nom nom!

This recipe made sooooo much… I froze the other logs for later :)



10 Sep


This blog is about my adventures in food… whether I cooked it, my family cooked it, my friends cooked it… you get the idea. I need a place where I can share my photos, thoughts and ideas. So here I am! I love to learn and I want to learn more about food. That’s where you come in. Yes. You! You will help me learn all I can about food – different techniques, styles, spices, appliances, anything you can think of.

Will you join me in this fun journey?! You will! I am so excited :)

The above photo is an image of how I prep and get ready for a meal… I put everything on the table and dive right in. With that said… Let’s get started!

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