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An ongoing exploration of taste.


Bruschetta

While shopping this weekend on our weekly Whole Foods run, I was greeted by a display of beautiful fresh basil plants at the entrance to the building. This basil plant was just calling to me to take it home and make delicious meals with it’s leaves - and so that’s what I did…and that’s how Baby Basil came into my life an inspired this weekend’s appetizer to pair with a glass of wine: Italian Bruschetta. Bruschetta can be made in many different ways, but personally, I like mine with cheese on it… everything’s better with cheese! So here’s my take on a classic Italian appetizer (or side dish!)

Cheddar Bacon Chive Scones

There are few things in life that I feel are 100% perfect; something that in no way shape or form should be altered at all, something that is the epitome of greatness…and this dish is one of those things. The combination of flavors is evidence that food really is close to divinity and I am happy to share such a dish with anyone and everyone. It’s a great side dish for any meal (especially Thanksgiving) or can be your creative bread basket instead of an average plain bread. So all I feel like I need to say at this point is, "You're Welcome" because trust me, you'll thank me for this recipe...

Umami Powder

Umami - a savory taste, is one of the five basic tastes (together with sweet, sour, bitter and salty). My husband introduced me to the world of Umami Powder after reading about and eating at the all famous, Umami Burger. After thoroughly researching Umami and all the uses for such a powder, we tested it out on nothing other than…..a BURGER. At first I was thinking we should cook the burger with the Umami Powder on it, but the hubbster, after careful research told me otherwise. We cooked the burger, then sprinkled the magical powder ON TOP! Well let me tell you, despite my reservations due to the ingredients (thinking it would wind up too fishy tasting), I must say this was the perfect compliment to a burger in all it’s ground beef glory! The perfect combo of sweet, salty, and sour, this was honestly as perfect on a burger ...

Broccoli Pakoras

My love for Indian food started in high school, and one of the first few dishes I ate were vegetable Pakoras - basically fried veggies (for those who are familiar with Japanese Food, it’s like the tempura of India). These are super easy to make, and are a great appetizer. Even if you’re not a fan of Indian spices, these are super mild….not to mention this recipe is also gluten free!

Apple Cinnamon Monkey Bread

I love Monkey Breads....for those who've never seen nor heard of such a bread let me tell you how amazing it is. Imagine layers of delicious dough, stuffed with yummy filling, and glazed - it is then cooked in the form of a loaf of bread however, with it's layered quality, the bread becomes this "pull-apart" bread. Almost like a loaf sized Cinnamon Bun. Ok, clearly my explanation is less than subpar, however, I guarantee you will love this bread. It's a great change up from an Apple Pie, easy to make, and easy to transport if you want to bring it to someone's house!

Sesame Green Beans

I find I so rarely order in Chinese food because everytime I do, I feel like my body goes into salt shock. So as an alternative, I've taken to making some of my favorite dishes at home, like this dish. Green beans, roasted in sesame oil and spices topped with Sesame Seeds is a great side dish to any meal - Asian or not. I like to roast my green beans in this recipe, but you can also blanch them and then toss in the rest of the ingredients. To blanch Green Beans: Bring a pot of salted water to a boil. Add in your string beans. Cook for about 3 - 3 1/2 minutes, remove and imeediately plunge into an ice bath to stop the cooking process.

Sara Bojarski, Founder & Chef