Unfettered F-U-N . . . Rainbow Jelly Shooter!
Rainbow Jelly Shooter Its been a whirlwind at the test kitchen. The book is progressing (crossing fingers that it is going to press in early December!), we have been working on a little something (three little somethings, actually) for Saveur.com, and about a million more actions items cropping up here and there, many of which have not received appropriate attention and are currently housed in a bin marked "anxiety provoking".
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.
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.
Grilled Cheese with Avocado and Heirloom Tomato
This opening photo…was it the most put-together shot I had? …no. But I think it captures the glory that is this sandwich. Gooey gruyere cheese smashed between thick slices of buttery avocado and heirloom tomato, and “grilled” between two slices of sourdough toast.
Pioneer Woman's Favorite Sandwich
Mmmmm…this is it, folks: The Sandwich That Brings Me the Most Happiness in Life. Granted, it’s no Marlboro Man’s Favorite Sandwich, which has surprisingly turned out to be the most popular recipe on this website to date, but it’s still oh-so-good. Years ago, I fell in love with a sandwich siimlar to this at a lunch place in the big city near my hometown. It’s basically a glorified Grilled Cheese made with rye bread, sliced red onion, bright red tomato, whole green chilies and two kinds of cheese. The bread is slathered in butter before grilling to ensure maximum taste and maximum calories, which I’m like, totally all about. Like, totally.
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!
Garlic Cheddar Biscuits (a la "Red Lobster") Recipe
TGIF, friends. Hope that you all have had a lovely week, and that a relaxing weekend lies ahead. I’m looking forward to some friend’s-birthday-celebrating, farmers-marketing, coffee-(friends)-dating, cake-baking, church-enjoying, and sleeping-inning here in my little corner of the world this weekend. OH, and the thing I’m perhaps most excited about — choir-directing.
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.
Creamy Avocado/Guacamole Egg Salad Sandwich
While I was thinking about the creamy avocado dressing a few weeks ago the combination of avocados and mayonnaise got me to thinking about other things that it could be used in and the first thing that came to mind was an egg salad sandwich. Egg salads are normally made by mixing hard boiled eggs with mayonnaise to give it an addictively creamy nature and I figured that adding mashed up avocados could only make things better! Although using more traditional egg salad flavours sounded good, I could not resist once again going with the flavours of guacamole with lime juice and cilantro to brighten things up and the jalapeno chilies to add a hint of spicy heat. Adding the avocados to an egg salad sandwich like this was even more amazing than I thought it would be and I am now completely smitten with these sandwiches! Avocados and bacon are a match made in heaven and the addition of bacon makes this sandwich even more irresistible!
Sandwhiches
Photo by: Sarah ShatzProsciutto, Nectarine and Fontina Panini on Rosemary Focaccia-Before making it, we were pretty sure we'd like this sandwich, but we weren't positive we'd want more than a couple ... more Photo by: Sarah ShatzProsciutto, Nectarine and Fontina Panini on Rosemary Focaccia-Before making it, we were pretty sure we'd like this sandwich, but we weren't positive we'd want more than a couple of bites. We were wrong. The sweet juicy nectarine, lightly caramelized, and salty prosciutto are a fantastic contrast, and the woodsy rosemary studding the buttery, crispy focaccia is a great complement to the fruit. Oozy fontina pulls it all together, and plenty of black pepper and arugula cut through the richness.
