Erica

Our Wedding 9.20.14

November 20, 2014 by Erica

Exactly two months after our big day, I am so excited to finally be sharing some wedding photos with you!

When we got engaged last November, we decided almost immediately that we wanted to get married back in Boston near my family and so many of our mutual friends. Come to think of it, I was probably pushing that conversation before Nate even proposed! Anyway, choosing a venue from afar proved to be difficult. Luckily we had my mom, who was willing to drive all over Massachusetts, whether I was in town or not, scouting out venues. We finally settled on The Estate at Moraine Farm in Beverly, MA, less than 30 minutes from my parents’ house.

While I am absolutely one of those girls that’s dreamed about her wedding day since she was little, when it came to planning the details, I wasn’t super into it. I’m not a DIYer, and (especially planning the wedding remotely) I wanted a venue that would take care of most of the hard stuff. Moraine Farm was perfect because they’re owned by a catering group and have a coordinator to ensure everything runs seamlessly. It was the best.

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Butternut Squash Ricotta Cheesecake

November 18, 2014 by Erica

It’s inevitable that some recipe ideas cool their heels on my to-make list for months (or even years), while others make their way from brain to belly in a matter of hours. After waxing eloquent about the butternut and ricotta combo last week, I’ll let you guess which category this cheesecake falls into…

Cut to me preheating the oven while I make a 10 pm grocery store run for squash, ricotta, and eggs.

With my brain swirling with butternut and ricotta recipes after making those twice-baked squash, I became so enamored with the idea of a squashy dessert that I almost scrapped the savory recipe altogether in favor of this cheesecake. Luckily, I convinced myself that you could handle two butternut ricotta recipes in the span of a week. And you totally can, can’t you?

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Creamy Cajun Cauliflower Pasta

November 13, 2014 by Erica

Remember that time I spent a weekend in the Big Easy (does anyone actually call it that?!) eating alll the food? I promised you (and myself) that I’d create some Cajun-inspired recipes when I got home, and what do you know, here I am doing just that.

Emphasis on the Cajun-inspired. Because the “cream” in this creamy pasta is, well, a vegetable. Cauliflower, to be exact. And, in my experience, that doesn’t come close to authentic Cajun cooking. The restaurant that inspired this recipe certainly did not let any cruciferous florets near their creamy Cajun pasta. Nope, they used a heavy hand with the real cream, and it was deeeelicious. But in our own kitchens, we have to do things a little differently, right? That’s where the cauliflower comes in.

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Twice-Baked Butternut Squash with Ricotta and Sage

November 11, 2014 by Erica

Twice-Baked Butternut Squash with Ricotta and Sage, a.k.a. The Day I Fell In Love With Ricotta Cheese.

Discovering new ingredients is one of the most rewarding parts of writing this blog. I can only imagine what a cooking rut I’d be stuck in if I wasn’t always brainstorming new recipes!

But seriously, in 2+ years of writing this blog, why has no one told me about ricotta?

I mean, I knew about ricotta, but I’d be surprised if I’ve ever used it. I’ve only ever known it in stuffed shells and lasagna, dishes which (let’s be honest) I’m too lazy to make. But as I was planning this twice-baked butternut squash, Deb from Smitten Kitchen made these Squash Toasts with Ricotta and Cider Vinegar. I served them as an appetizer a few weekends ago, and though I ended up using goat cheese instead out of convenience, it occurred to me that ricotta would be the perfect thing to add creaminess to this twice-baked squash.

Waaaas it ever. The tangy ricotta and sweet, smooth butternut are a match made in heaven. Which brings me to the whole butternut part of the equation…

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Crispy Dry Roasted Edamame

November 6, 2014 by Erica

Let’s talk about a healthy snack that is blowing my mind recently: CRISPY DRY ROASTED EDAMAME.

Yes, edamame as a snack. Can you get into it?

I know I can. I love edamame in any form – even frozen – and I always sneak a few handfuls when I’m cooking with them. What is it with frozen legumes? I just love them.

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