Homemade Herbed Goat’s Cheese. Turkey Day Troubles - Installment #2. I just finished reading a book (Cooking for Mr.
Latte) written by Amanda Hesser, a food writer for the New York Times. In one of her chapters she writes, "I have a few favorite dishes, I rarely make them. " She goes on further to describe those old tried and true recipes, "You know, ones that I'll want to return to for years and years. You make it again and again, altering it to your liking, it becomes an expression of you aesthetic, of your palate, of who you are. And when you serve that dish to guests, they come to understand you a little better.
" I couldn't help but connect with her words. Growing up I was a very picky eater. Golden Macaroni and CheeseAdapted from Southern Living 2004 Annual Recipes Ingredients COOK macaroni according to package directions; drain well. PLACE milk, flour, and onion salt in a quart jar; cover tightly, and shake vigorously 1 minute. STIR together flour mixture, 3 1/2 cups cheese, and macaroni. BAKE at 350 degrees for 45 minutes or until golden brown. 1. 2. Potatoes or Green Beans? « Croque-Camille. Does this ever happen to you?
You’re going through your workday, thinking about dinner, picturing the oven fried fish and homemade tartar sauce you have planned, but when it comes to the side dish, you’re stumped. On one hand, you have some lovely little haricots verts rapidly going south in the fridge, and on the other, you have some freshly dug new potatoes doing the same in the cupboard. A quick green bean sauté sounds easy and virtuous, but maybe steamed potatoes in an herby vinaigrette would be better. You remember that there are no fresh herbs in your kitchen, but now you really want those potatoes.
It would really be a shame to see those green beans go to waste. So there I was, with the great potatoes-or-green beans debate waging on in my head, when lunchtime rolls around. The resulting salad was just what I was looking for. French Potato and Green Bean Salad Never again succumb to the starch-or-vegetable dilemma! For the dressing: For the salad: Serves 3 as a side dish. Like this: Spinach artichoke dip recipe. Spinach artichoke dip a few of you asked for the spinach artichoke dip recipe from my last post, and as you demand, so i deliver. this dip is incredibly tasty, really easy to make and even works for people who proclaim to not like artichokes (like me). anything with spinach and artichokes instantly classes up a party, and your friends will think you spent a lot more time on it than you did. enjoy!
Spinach artichoke dip 2 cups parmesan cheese 10oz box frozen spinach, thawed 14oz can artichoke hearts, drained 2/3 cup sour cream 1 cup cream cheese 1/3 cup mayonnaise 2 tsp garlic, minced 1. Thaw the spinach in the microwave and mix with the drained artichoke hearts in a casserole dish. mix in the cheese. 2. Don't Make Dad Settle for Boring Potatoes: Hasselback Potatoes. Dad’s going to remember exactly why he loves steak and potatoes when you serve him these.
And you (along with the kids, fingers crossed!) Will love them, too. Because of the way they are baked, a nice crunchy crust forms on the bottom. That, along with the soft interior and dollop of sour cream and fresh herbs, and you’ll know the best reason potatoes are the most commonly eaten vegetable in our country. So see you later, french fries! Looking for something fantastic to serve these with? Hasselback Potatoes medium sized potatoes (about 1 per person) 1 clove fresh garlic, very thinly sliced butter coarse salt (sea or kosher) pepper sour cream (optional) dill (optional) fresh chives (optional) 1. 2. 3. 3. 20 Salads Hearty Enough for Tonight’s Dinner10 Ways to Eat Breakfast for Pizza10 Recipes Everyone Should Know How to Make30 Crazy, Wacky, and Useless Kitchen Gadgets25 Healthiest Foods for Under $1.