Good Luck Potatoes
My friend Donna Natale Mason…what can I say other than that Texas is not nearly as colorful without her? She is a vibrant, loud, gorgeous bit of Texas stomping through the snow in Indiana in red cowboy boots. We were debutantes together in Wichita Falls and she keeps threatening to come back to Texas and have a get together where we all wear our (very small sized yet shockingly poufy) deb dresses and eat lots of food and tell raunchy jokes. In the meantime she has given me a very decadent, yet simple recipe that is dear to her heart. You know I have a soft spot for recipes that are truly an embodiment of love. This recipe not only yields a baked mashed potato dish that will make you tear up with delight, but the story behind it will make you a little weepy, as well. This is part of the note that Donna sent to me: “My sweet Momma made these for me when I was pregnant with my daughter, Molly in 2005. Hence, I call these Donna’s Good Luck Potatoes. Notes: In closing: Thank you, Donna.
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Butter Chicken
Note: By popular demand, we’re featuring this recipe again. Great reports across the board! I originally loved the looks of this recipe, submitted by Tasty Kitchen member lillieknits, because I knew I had almost all the ingredients in my kitchen (important, since I don’t live around the corner from a grocery store)…and because the sauce contained both tomatoes and cream. Yum. My favorite. But after I made it…oh, boy. You need these spices…AND ground coriander, which I didn’t have in my pantry. Chop up several cloves of garlic. And throw everything in a mixing bowl! After marinating the chicken, dice up a whole onion. Heat 1/4 cup (1/2 stick) butter in a large skillet. Let the onions cook for several minutes… …Until they’re golden brown and translucent. Next, Add the chicken breasts to the pan. Cook the chicken for a couple of minutes, then flip it to the other side. Pour in the tomato sauce… And the diced tomatoes. Right before serving, pour in the cream. Come on. And that’s it! Butter Chicken
Swing Wine Bar in Olympia: Menu
Call for our nightly specials. Menu items subject to change. Vegetarian (V), Vegan (V+), Dairy Free (DF), Gluten Free (GF) options available Happy Hour Jarlsberg and Caraway Fondue | 5 jarlsberg cheese, caraway, cream, with house made cheddar and stout bread (V) Gorgonzola Stuffed Mushrooms | 5 mushroom caps, Gorgonzola cheese, shallots, garlic, panko, served with wildflower honey (V) Thai Peanut Wraps | 5 artisan romaine, chicken breast, bamboo shoots, red bell pepper, thai peanut sauce (DF) Chévre Toast Points | 5 cheddar stout bread, imported chévre cheese, parmesan, sundried tomato and roasted red pepper tapenade (V) Truffled Popcorn | 5 popcorn, black truffle butter (V+, GF) Appetizers Jarlsberg and Caraway Fondue | 10 jarlsberg cheese, caraway, cream, served with house made cheddar and stout bread (V) Gorganzola Stuffed Mushrooms | 9 Thai Peanut Wraps | 9 Chévre Toast Points | 10 Olive Medley | 10 imported olives, spiced almonds (V+) Olive Oil Trio & Housemade Bread | 6 Swing Flatbread | 11 Soup Salads
Ratatouille
The boyfriend and I saw Ratatouille last week. Besides it being a cook/animation lover’s wet dream, it inspired a discussion afterward about Pixar movies in general. We surmised that they rule. Or, to expand a bit, we agreed that we’ll be watching Finding Nemo, Toy Story, and The Incredibles well into our ‘80s, while films like Shrek and Shark Tale will be obsolete by the next Olympics. See, where most current animation relies on pop culture references and kitschy radio tunes, Pixar concentrates on story and character. In honor of Pixar’s most recent winnah, I whipped up this Ratatouille dish from the February 1995 issue of Bon Appetit (via Epicurious). (Note that the cheese is optional, and leaving it out cuts the cost almost in half.) Ratatouille on the Run 6 servings (Bon Appetit says ½ c per serving, but mine came out to about 1 c per serving) Adapted from Bon Appetit/Epicurious. 1) Heat oil in big Dutch oven over medium heat. 3) Preheat oven to 350°F.
Lasagna Timpano
I went to see tUnE-yArDs on Monday night with some friends, and as always we wanted to cook a meal that somehow related to the show we were heading to. Sometimes this is hard to do, but other times it seems to come naturally. Finding culinary inspiration in Merrill's lyrics seemed like it would be tough, but my sister knew what she wanted to make without hesitation. Start by making a lasagna crust. Finally got it together. Now it's easy, just start building the layers! Alfredo sauce with some salami goes first. After 3 alfredo layers, I switched to pesto. A cheese only layer, just for fun. Tomato sauce is last. It's important to press things down as you go. In my opinion, it can't be lasagna without at least a little ricotta! I painted on some alfredo at the end as a glue. All sealed up. After baking. The flip is always a scary moment. Unveiling. A thing of beauty. Cutting is another tense event. Glorious! I still can't believe how great this came out and how awesome it actually tasted!
100 Calorie Snacks
