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Elizabeth's Edible Experience: Turkey Day Troubles - Installment #2

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. 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. Related:  Recipes I've Made

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. I didn’t want to create a baked bean recipe that was basically just doctoring up beans that are already made. Friends, these are easy peasy. Once you try these, you’ll never want to buy the canned baked beans again. Baked Beans Ingredients Instructions In a large bowl stir together molasses, brown sugar, tomato paste, maple syrup, apple cider vinegar, ground mustard, garlic powder, onion powder. Nutrition Information Serving size: Serves 6

I Am Now In The Muffin Loop I am so sick. Of myself. Do you know what I mean? I'm just fed up TO HERE with me. Is it a stage or something? I was just going to write "I can't seem to get hooked into anything lately!" You know, I didn't have any real idea of what this ramble was going to be about but it actually came full circle for me, considering the recipe I'm going to toss out here. Let me just ask you this: have you ever had a muffin melt in your mouth? French Breakfast Muffins I never knew a muffin could be so exciting. 1/3 c. butter, melted1/2 c. sugar1 egg (preferably room temperature)1 1/2 c. all purpose flour1 1/2 tsp. baking powder1/2 tsp. salt1/4 tsp. nutmeg1/2 c. milk Topping (option: cut topping in half*)1/2 c. sugar1/2 c. butter, melted1 tsp. cinnamon Preheat oven to 350F. In a medium-large bowl, sift together all dry ingredients. For the topping, mix sugar and cinnamon in a small bowl.

Perfect Mac-n-Cheese « My Cooking Quest November 13, 2008 by joejhorn A few weeks ago I started a quest for some good mac and cheese. Nancy makes a killer mac-n-cheese but I wanted my own. I’m sure I frustrate the crap out of Nancy sometimes because I’m always looking for something better when it comes to food and recipes. My first attempt was with a Jamie Oliver version that didn’t include a bechamel sauce but instead called for mixing the cooked pasta with the cheese and then baking it. The second version, I made a few nights ago for my best bud Chad, Nancy and the boys. Chad is up from San Francisco and has been visiting for the past week. Last night was particularly funny though since you can customize your player characters. Well back to the mac-n-cheese. Chad, who is like me, super-competitive and a bit of a perfectionist said “Let’s do it again and do it right this time!” Perfect Mac-n-Cheese (serves 4 as a side dish) Preheat oven to 350 degrees. Beecher’s Flagship Cheese Sauce (makes 4 cups) Remove from the heat.

Big, Bold, Beautiful Food: 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.

Mozzarella Sticks When I told my friends I was planning on making homemade mozzarella sticks for a guy’s weekend out of town the idea was met with a profound lack of enthusiasm. Everybody knows that I like to experiment in the kitchen, but somehow the idea of making a bar food staple like mozzarella sticks from scratch seemed like a complete waste of time to the group. After being lectured about the innumerable brands available in the freezer section at the grocery store and a heated debate about whether marinara or ranch is the better dipping accompaniment, I decided to risk further heckling and see if I couldn’t one-up T.G.I. It might have been the alcohol, but the first batch was gone within a matter of seconds. With the right breadcrumbs, fragrant Italian spices and an organized assembly line for the essential double-dredging technique, perfect, scratch-made mozzarella sticks can be made at home in no time and with little effort. For the Mozzarella Sticks: For the Buttermilk Dip: Serves 4

Linguine with Garlicky Bread Crumbs With My Husband away on a business trip for a few days this week, I kept the cooking simple. Often letting the boys choose their dinner, thankfully, a vegetable was always chosen as part of the meal since they both have been learning about eating healthy foods. I don't always indulge my little men, but with Daddy away I thought I'd be extra nice to them - and, it doesn't hurt that their desires are simpler than what I normally make. I must admit that I am a pasta lover. I have managed to acquire a taste for whole wheat pastas, even though my family has not fully taken to them. So, what did I make you might be asking? My Oldest didn't care for it, but the garlic flavor was perhaps a bit much for his taste. Now, if you are in the mood for some pasta creations, you may want to check out these ideas: Good Things Catered made a Spicy Garlic Herbed Pasta that is a simple side dish for any night of the week.

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. My neighborhood is bustling with happy children playing ball, homeowners tending to their yard and gardens, athletes running at dusk, and bright-eyed dogs strolling down the sidewalk with their owners. Hibernation is finally over. Squirrel and I spent last weekend weeding, trimming, and preparing our veggie garden. While Squirrel was using his muscles to till the veggie garden and soften the dirt, I worked on weeding the flower beds and cleaning our upper deck and lower patio. Once the weather breaks, you’ll find me lounging on one of my many outdoor chairs with a glass of wine and a book. My preferred beverage of choice during the hot months of summer is an iced cold glass of sparkling sangria filled with sweet, vibrant seasonal fruit. Gallo produces three different types of Moscato: Yield: 1 pitcher Prep Time: 1 hour Total Time: 1 hour

Boy-Approved Spiked Pasta (Spaghetti with Vodka Cream Sauce) My boyfriend P has a busy, active job and is often too busy to eat a big lunch, if any lunch at all. It's no surprise then that he comes home hungry at only 5 p.m. For those days especially, I have a list of go-to meals that can be whipped up in no time. P's not much of a foodie. I'd actually seen many versions of this dish long before, yet was always scared off by their copious use of heavy cream. Do you also have a go-to list of quick, delicious meals for those really hectic days? Spaghetti with Vodka Cream Sauce [Printable Recipe] Slightly adapted from Cooking Light Serves 3 to 4 XIAOLU'S NOTES: I HIGHLY recommend using fire-roasted canned tomatoes for this recipe -- it adds that much more depth to the flavor! Cook the pasta according to the package directions. Heat oil in a large nonstick skillet over medium-high heat. IF you have stick blender, you can now puree the sauce right in the pan (easy peasy!).

The Ultimate Fettuccine Alfredo Recipe | Cooking... by the seat of my Pants! Classic Bistro Style Gratin Dauphinoise - French Gratin Potatoes Recipe cancel TOP Log In Sign Up Filters What's in Your Fridge? Browse By: Previous Recipe Next Recipe Stumped for dinner? Recipe Box Grocery List Print Share Total Time 1hr 45mins Prep 15 mins Cook 1 hr 30 mins This classic French potato gratin dish is world famous, and rightly so! Skip to Next Recipe Ingredients Nutrition 3 lbs waxy potatoes, peeled and thinly sliced (such as Desiree, Golden Wonder, Maris Piper, Idaho or King Edward) 6 ounces gruyere cheese, grated 3⁄4 pint double cream salt fresh ground black pepper 2 -4 garlic cloves, peeled and crushed 2 sprigs fresh thyme 1 ounce butter cheese, for topping (optional) Check Out Our Top One-Dish Meal Recipe Directions Preheat the oven to 300F/150C/gas mark 2. Reviews See All Reviews Write A Review Most Helpful Classic Bistro Style Gratin Dauphinoise - French Gratin Potatoes These we SO good. I followed the recipe, but needed more cheese, so I added some white vermont cheddar to the gruyere. Submit a Correction Related: Potato Cheese Serves

A Two Bite Breakfast: Bacon & Eggs in Toast Cups * Updated post from archive: Originally posted March 29, 2009 If you where to ask me what is my favorite meal of the day without a thought my response would be breakfast! I love breakfast! I love brunch! I love bacon! I love breggs! These little goodies are all of the above in a little two bite package. The other day I was scanning through my copy of William & Sonoma’s: Tools and Techniques. And, they are crazy easy to make. Pre-heat the oven to 400 degrees. Trim the crust and the corners off the bread, making wonky looking circles. Line a sheet pan with parchment paper and lay the bacon strips on it. Shape the cooled bacon into the toast cups, with the meaty side out. Also, if you aren’t a fan of creamy delicious runny eggs you can beat 4 eggs with a bit of milk, season and spoon into the cups. Lower the temperature of the oven down to 350 degrees. Run a knife along the edges and use a small spoon to pop them out. For the love of eggs, bacon and toast! Ingredients 6 slices of bread 6 eggs

cutesy jingles This meatless Monday thing, I’m getting the hang of it. Don doesn’t like the idea of meatless Mondays (Boys. They like meat). But! This is a tweak on the lemon garlic gnocchi that I posted a long time ago. Everything is eyeballed because this is one of those lazy day recipes, but you get the gist of it. Lemon Garlic Spaghetti – serves 2 4 oz dry spaghetti 1/4 cup grated parmesan 2 tsp olive oil 1 clove garlic 1/2 lemon 2 tbsp pine nuts 5-6 basil leaves, chiffonaded First, start your garlic oil. Chiffonade some basil leaves. Then you take some cheese… Some pine nuts… And dump it into a large bowl, with the garlic oil, garlic chunks and all. We paired it with some South African wine, which are always sulfuric and headache inducing (at least to me)*. * begin rant/ Okay, so since so many of you guys are outraged by my South-African-wine-is-sulfuric comment, I will note that this was a 6 dollar bottle from TJs. (image from Wikipedia)

Braised Lamb Neck Ragu with Parmesan Polenta | Porter Road Butcher 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. Many home cooks may stick to more familiar cuts of the lamb, like the shank, the leg, the chops, a shoulder, or even a rack of ribs, while the lamb neck remains a generally unchartered territory—but it is one that’s well worth exploring: super tender and incredibly flavorful. Grana Padano Polenta Photos by Kren Teren

I made this for Easter and it is a 10! The only thing I did different was I used a different noodle shape. by indyylu May 9

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