Well, here we are at the end of 2013.
I’ve had a lot to be thankful for this year – great parents, wonderful friends, a sweet little pup, a job that lets me work with some seriously brilliant people…and The Table. After talking about starting a cooking blog for several months and metaphorically sitting on the website for a few more, Laura and I finally got The Table up and running in 2013. We’re so glad that we did!
We’ve enjoyed sharing our favorite recipes with you and hearing what you think of them. To all of you who have pulled up a seat at The Table this year: Thanks for your support! We’re happy you stopped by.
In 2014, we’d love to hear even more from you. Please leave a comment to let us know if you tried one of our dishes and liked it – or if something didn’t work out. Maybe we can help find what went wrong. If you riffed on a recipe or found a way to make it better, we’d be thrilled to know about your variations. And please let us know if there are any recipes that you’d like us to tackle. We take requests!
Before we move into the new year, we want to look back at a few of our favorite recipes from the blog in 2013.
Laura’s 2013 Favorites
Let’s wrap up the year with one final recipe. If you need a quick appetizer for a New Year’s shindig, these broccoli bites are ideal. You’ll need to plan ahead to make and freeze them, but that means you won’t be frantically cleaning up the kitchen right before the party starts (or after all the guests have arrived, which is usually the case for me). Broccoli bites are savory and cheesy, with enough vegetables to
convince delude you into believing they’re a little bit healthy. That means you should eat several.
Happy New Year, everyone! May 2014 be blessed and bright!
adapted from Block Parties & Poker Nights
2 (10- or 12-ounce) packages frozen chopped broccoli
2 cups stuffing mix (herbed, chicken, or any other type)
1 cup grated Parmesan cheese
1 1/2 tsp. cayenne pepper (optional)
6 eggs, lightly beaten with a fork
12 tbs. butter (1 1/2 sticks), melted
1. Cook the broccoli according to the directions on the package and drain. (I put the broccoli in a covered dish with a bit of water and microwaved it for 8 minutes.) If your broccoli pieces are bigger, chop them until they’re about a half inch in size. In a large bowl, mix all the ingredients.
2. Line two baking sheets with parchment paper. Using a large spoon, a small ice cream scoop, or a 1/8-cup measure, scoop out balls of the broccoli mixture and place them on the cookie sheets. Freeze the broccoli bites for at least three hours. At this point, you can either proceed with the recipe or freeze the bites in tightly-sealed containers for up to eight weeks.
3. Preheat the oven to 350 F. Place the bites directly in the oven on the the parchment paper-covered cookie sheets. Bake for about 15 minutes or until they begin to brown. Serve while hot.