Basil- in sandwiches! « Channeling Contessa. A few weeks back, while making BLTs for dinner, my mom suggested we use basil instead of lettuce on the sandwich.
We only had arugula in the garden, and basil seemed like a much better pair with the tomato. The resulting flavor was so incredible, it quickly became apparent that we’ve been limiting our sandwiches! The thought that basil only belongs wedged between mozzarella and tomato couldn’t be farther from the truth. It belongs in many, many sandwiches. Here is my most recent sandwich creation substituting big basil leaves for lettuce. Toasted Black Forest Ham and Manchego Sandwich Makes one sandwich 2 slices whole wheat sour dough bread (sturdy whole wheat bread, rye, or white sour dough would also work) 4 slices high quality Black Forest ham.
Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis. Introduction Few stovetop skills can reward a humble cook with as much eating pleasure as the ability to make a decent omelet. A properly made omelet will be a little creamy in the center and perhaps lightly browned on the outside. It can be filled or plain, sauced or unsauced. The elegance is in the making, and making an omelet is easier than you might think. Elegant dinner rolls. September 13th, 2011 · 7 Comments When someone recommended I check out Nick Malgieri’s cookbook to get a recipe for chocolate cupcakes that surpasses all others, I had no idea that I would also find a host of other amazing recipes that I would come to love. Obviously, I love his cupcake recipe and his crescent roll recipe. Could his other recipes continue to impress? Today I did a “Nick Malgieri Bake-a-Thon” and made three more of his recipes. His dinner rolls and blueberry muffins turned out fabulously, so I am excited for the opportunity to share those with you!
These dinner rolls were super easy to make. P.S. From Modern Baker by Nick Malgieri These rolls are big on class, not on skill level. :) Ingredients 3 cups unbleached all purpose flour 2 tsp sugar 2 tsp salt 2 1/2 tsp (1 envelope) instant yeast 3/4 cup warm water 1 large egg 1 large egg yolk (save the white for the egg white wash!) 3 tbsp unsalted butter, melted and cooled. Espresso and Cream: Gluten-Free Mac and Cheese. The road warriors are back from Chicago! We traveled across the state of Iowa and over to Illinois for the weekend to stay with my sister-in-law (Joey’s sister) Amber and her hubby Jake.
They are expecting a baby in a little over four weeks so this will most likely be the last time we see them until the baby arrives. Fresh Spearmint and Chocolate Cheesecake. Lamb and Spinach Parmentier. Thinking of making a lamb burger and knowing how difficult it is to find ground lamb, I pre-ordered a couple of kilos of ground lamb in 500 gram packages from M. Parret’s butcher friend in Gron. Gron is a tiny, quaint village, population 465, about 15 minutes outside of Sens. I like it because they have a few ancient, well maintained, farm longeres at the town entrance. Sweet talk. Chotto-Ma is a month away from her 3rd birthday, and boy, is she talking her way into it!
She could teach a BBC reporter, with a long-standing career, a thing or two about exhaustive reporting, with a keen eye for detail. And, how to keep everyone updated on current affairs. Recipes for Pies and Tarts - Slide Show. Buckeyes {Recipe} Chocolate-Covered Cherry Cupcakes Recipe. I’ve purchased a few bags of cherries this season but you probably wouldn’t know it. The Toddler and I are big fans of just eating them straight out of the bag. But what we did actually cook with, none of those recipes made it to our blog. Oh, they were good (especially the cherry margarita!).
But when it came down to Eat or Shoot, we ate. So while I only have one single cherry recipe to show for all the cherries we’ve consumed, I made sure that it was a good one. These cupcakes combine a few absolutely wonderful things: Chocolate Cake – I’ve flip-flopped over the last few years on a favorite chocolate cake recipe. Fresh Cherries – They’re covered in chocolate and baked into the center of the cupcake. Swiss Meringue Buttercream Frosting - it’s frosting.
The recipe reads a mile long but it’s not as bad as it seems: You just have to make the chocolate-covered cherry centers, the cupcake batter, the frosting, and the chocolate-covered cherry toppers. Ingredients Instructions Notes. Chocolate Pumpkin Cake with Salted Caramel Cream Cheese Buttercream Frosting. OK. Please bear with me because not only did I go picture crazy with this post, but there is one whopping heck of a lot of recipes at the bottom.
This is a post of mammoth proportions, but I promise, it’s worth it! Seriously though, I very, very rarely do something fancy in the decorating department and I was so ridiculously happy with how this turned out that I can’t seem to help myself, so I hope you don’t mind too much! For this month’s Secret Recipe Club I received Ms. Amanda herself – that’s right! I decided, in honor of Amanda and all the hard work she does for us (and because she was recently orphaned in one of the month’s reveal dates and I felt like I needed to pull out all the stops here) that I would not only get my craftiness groove on (what there is of it) but that I would also dig through her archives and come up with something extra, extra special. Of course, you know I never leave well enough alone, so I always have to fiddle around.
So. And!!! But still. So.