Rabbit with Morels Recipe. Sometimes you just gotta go for it.
Every spring I get overwhelmed by all the new ingredients that make this such a special season for food: morels, asparagus, fiddleheads, ramps, nettles, green garlic, fava beans — the list goes on. Spring is also when I start to move away from red meats and toward lighter fare like fish, turkey and rabbits. You’ll see these foods a lot in the next couple months, but I thought I’d start spring off with a recipe that is concentrated springtime. Slow-poached rabbit (an almost-confit), shredded off the bone and tossed with a flavorful oil to keep it moist, simply seared morel mushrooms, barely cooked fiddleheads (or asparagus or favas or fresh peas), a little garlic and some very special gnocchi.
Sometimes I add some lemon juice to brighten things up, sometimes I skip it. The flavors shine strongly and each thing on the plate tastes somehow “clean” and fresh. The gnocchi are made with stinging nettles, but any spring green would work. Black Forest Mini Cheesecakes. These beautiful Black Forest Mini Cheesecakes are scrumptious and beautiful.
Who could ask for more than that? Those of you who are familiar with my blog know that I love to bake mini cheesecakes. Indeed I do! They are perfect little treats that will keep your sweet tooth in check without having to spend hours and hours on the elliptical. They are a cinch to make and it will look like you spent hours creating these gorgeous Black Forest Mini Cheesecakes. So whip up a batch for your next party or soiree. Black Forest Mini Cheesecakes Ingredients Pam nonstick baking spray 1 1/4 cup chocolate graham cracker crumbs 1 tablespoons sugar 4 tablespoons butter melted 2 tablespoons heavy cream 1/2 cup bittersweet chocolate chips 12 ounces of cream cheese softened (1 1/2 boxes) 1/4 cup sugar plus 2 tablespoons 2 tablespoons unsweetened cocoa 1 egg 1 can cherry pie filling (21 ounce) Instructions Preaheat oven to 325 degrees and spray mini cheesecake pan with Pam.
Slow-Cooker Beef Shank Osso Buco With Lemon-Parsley Gremolata Recipe. Braised Lamb Neck Ragu with Parmesan Polenta. Isn’t it funny how every holiday has somehow ended up with a trademark meat?
These meats have turned into the culinary mascots of each respective holiday, stamping themselves onto your brain and your memory, and even making their way into the doodles that mark calendar each and every year. Think about it: Thanksgiving has obviously laid claim to turkey; St. Paddy’s day is the day of corned beef and bratwurst; Fourth of July is notorious for grilling hamburgers and hot dogs; Christmas has somehow turned into a catch-all for meats, welcoming the likes of hams, turkeys, and beef tenderloins among others; and Valentine’s day welcomes chocolate. Okay, so not a meat. Raspberry Moscato Sangria - One Sweet Mess. Raspberry Moscato Sangria Sweet, fruity raspberry moscato sangria.
Spring has finally arrived. The sun is shining, the air is warm, and the birds are chirping. The Perfect Mint Julep Recipe. Mojitos Recipe : Michael Chiarello. Smooth Sweet Tea Recipe. Go Hot or Go Home Beef Chili (Award-winning!) Serendipity.
This is what happened when Corey, a new faculty member, happened to mention his past experience starting a BBQ club at school, to Mike, a hardcore Q-er. Mike mentioned it to me, and we hatched the idea of doing a smaller test of the idea at school -- a chili cook off at Homecoming. I talked to a few other fellow foodies, including Kate, whose Amish friendship bread gets a lot of hits on this site, and Julia who's been featured here several times.
Before you knew it, we had a full-fledged cook off planned, including a logo, nicknames, and a lot of smack talk among the six contenders. The good lookin' chili crew with aprons made with a logo designed by Julia, who has been a guest blogger here. For my first cook off, I decided to use my new, favorite toy. Can you guess? The Big. The Big Green Egg at work. I won ... by a mere two votes, and the chilis were all within five votes of each other. All the chilis were excellent. 1) Beef. 2) Smoky, deep, rich undertones. 5) No beans. Big, Bold, Beautiful Food: Go Hot or Go Home Beef Chili (Award-winning!) Elizabeth's Edible Experience: 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. Baked Beans. Happy Memorial Day!
I hope you are enjoying this beautiful day having a barbecue with family and friends and honoring all the great men and women who serve our country. If you are having a gathering today and still need to get your side dishes together I have one for you. Baked beans are such a staple side dish at summer picnics. How often do you find yourself just picking up a can of baked beans at the market to heat up. Classic Bistro Style Gratin Dauphinoise - French Gratin Potatoes Recipe.
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