Food goodness

This is another recipe adapted from, you guessed it! I's Rest. & Deli. But whatever, the recipes are good and if they weren't, I would never have bothered to copy them. Anyway, this was a very popular item on the catering menu and I can't believe I've never posted it here until now. Note: this dip does not have to be served hot. Room temp is fine but I wouldn't serve it cold straight-outta-the-fridge. It just doesn't taste as good. 8 oz. block cream cheese (I used 1/3 reduced fat) 3/4 C sour cream (also 1/3 reduced fat) 1 T grated horseradish (I prefer Long's from Central Market but use what you have) 1 T Old Bay Seasoning 1 T lemon juice 1/4 C finely minced red onion or shallot 6 oz lump crab meat (if using canned, be sure to pick thru for pieces of shell first) cut veggies or toast points or crackers for serving In a large microwave safe bowl, add cream cheese and microwave in 30 sec. intervals until soft and creamy. Add in sour cream and beat

This isn't really a recipe as much as it's a technique. We had friends over last night for a crab boil and I wanted to serve sweet potato fries but I wanted crispy fries that weren't fried in oil. Kind of a tall order for a juicy sweet potato, I know. So, here's the deal: *cut your potatoes into 1/4" half moons and toss them into a big bowl (we used about 2lbs) *drizzle over about 2 Tbs canola oil *sprinkle in about a pinch of the following: salt, freshly ground pepper, cinnamon and cayenne pepper (this is to taste--add more if you see fit) *toss to combine and set aside. Preheat your oven to 375 (preheat for at least 30 minutes) and line a large baking pan with foil and place in the oven while preheating. When oven is fully preheated, remove pan and spray foil with cooking spray. Spread potatoes in an even layer and return to oven. Bake for 12 minutes and then, using a spatula, turn potatoes. Return to oven for about 10 minutes and then reduce heat to 200.

Whoa me-oh-my. This is one delicious pie. A very candy bar-like pie. Not an every-day pie at all. Holy moly, rich, dense, gooey, not too sweet (surprisingly). Beautiful, presents very well. Perfectly balanced between sweet, salty, crunchy, chocolately, perfect. Once again, my supervisor hits a home-run in the dessert department. She made this for my birthday and everyone LOVED it. You want to make this. From: King Arthur Crust 1/2 cup (1 stick, 4 ounces) soft unsalted butter 1/4 teaspoon salt 1 teaspoon vanilla 1/3 cup (1 1/4 ounces) glazing or confectioners' sugar 1/4 cup (3/4 ounce) Double-Dutch Dark Cocoa or dutch-process cocoa 1 cup (4 1/4 ounces) King Arthur Unbleached All-Purpose Flour 1/2 cup (2 ounces) chopped pecans, toasted Caramel Filling 2 cups (12 ounces) caramel (about 35 individually-wrapped caramels) 1/2 cup (4 ounces) heavy cream 1 cup (6 ounes) white chocolate Chocolate Glaze 1 cup (6 ounces) chopped bittersweet chocolate 1/2 cup (4 ounces) heavy cream 2 t

Geoff and I had this last night, and it was really good. We used 2 pounds of pork tenderloin, since that was the packaged weight, and we didn't feel like reserving 1/2 pound for some other use. More leftovers! Two 12-ounce pork tenderloins, cut into 2-inch lengths and pounded 1 inch thick Salt and freshly ground pepper 1 teaspoon all-purpose flour, plus more for dusting 2 tablespoons unsalted butter 2 tablespoons extra-virgin olive oil 1 large onion, very thinly sliced 1 tablespoon grainy mustard (we used a coarse ground dijon) 1 cup low-sodium chicken broth 1 tablespoon chopped fresh dill (we used more, because I had some that needed to be used) Buttered noodles, for serving (we served it with roasted sweet potato) Season the pork with salt and pepper and dust with flour. In a medium, deep skillet, melt the butter in the olive oil. Add the pork and cook over high heat, turning once, until lightly browned, about 3 minutes. Transfer the pork to a plate. Add the onion to the skille

This was really, really good and not that hard to make. adapted from Simply Recipes 2 Tbsp olive oil 1 pound sliced button mushrooms 1/4 cup chopped red onions 3 large garlic cloves, chopped (or through the garlic press) 1/2 cup dry white wine 1 cup chicken stock 1/2 cup heavy cream 1/4 cup bourbon whisky Salt and pepper 1 large egg 2 Tbsp water 4 pork chops 2 cups fresh bread crumbs granulated garlic vegetable or peanut oil Sauté onions, garlic, and mushrooms in 2 Tbsp of olive oil in a large skillet on medium high heat until the mushrooms are browned - about 10-15 minutes. Add the wine, increase the heat to high, and boil down until the liquid is reduced to almost a glaze, about 4 minutes. Add the chicken stock and bourbon, boil until reduced by two thirds. Add the cream and simmer several minutes until the sauce thickens. Whisk an egg and 2 Tbsp of water in a shallow baking dish. Dip chops egg mixture, then breadcrumbs (seasoned with garlic), c

Or, you could call it cheese bread. Really good cheese bread. Your preference. From the same cookbook. for a 2-lb loaf (I think. The directions say: for a 1 1/2 or 2-pound loaf, which is unhelpful when you have settings for both. I went with 2 pound, because the amount of flour looked similar to other 2-pound loaf recipes) 1/2 c. plus 1 Tbsp. water 3 large eggs 3 Tbsp. olive oil 3 1/4 c. bread flour 3/4 c. grated Asiago or Locatelli cheese (mmm...Asiago...Parm, Romano, or a mixture of all three would work here, too) 1 1/2 Tbsp. nonfat dry milk 1 Tbsp. sugar 2 tsp. gluten (just an FYI -- if you've been looking for gluten, I found it in Whole Foods) 1/2 tsp. salt 2 1/2 tsp. bread machine yeast Place all ingredients in the pan, based on manufacturer's instructions. Set crust on medium, and program for Basic or Tender cycle. (tender? I have no tender cycle. I feel sad.) When baking cycle ends, remove from pan and let cool before slicing.

This is also from "The Bread Lovers Bread Machine Cookbook." Eventually, I guess, I'll have to branch out, but there are 300 recipes in this book, which should keep me busy a good long time. I made this recipe twice before I got it right. The first time I used the Basic setting, which is what the author called for, and the bread was dense and hadn't risen enough. Second time around, I used the Wheat setting, and it was just perfect. Good with our soup, and good for peanut butter and jelly sandwiches later on in the week. for 2 lb. loaf 1/2 c. water 2/3 c. milk 1/3 c. honey 1 large egg 1 1/2 Tbsp. butter, cut into pieces 2 2/3 c. bread flour 1 1/3 c. whole wheat flour 1 Tbsp. plus 2 tsp. gluten 2 1/2 tsp. salt 1 Tbsp. plus 1/2 tsp. bread machine yeast Place all ingredients in the pan according to the manufacturer's instructions. Set crust on medium and program for Wheat cycle, press start. When the baking cycle ends, immediately remove and place on a rack. Let cook

Since both of these recipes were adapted from their original sources by Annie and Deb, respectively, and I didn't do my own adaptations, I'll just post the links. Brazilian Shrimp Soup Ina's Lemon Cake Okay, I lied. I made a tiny adaptation to the soup. I had some leftover Thai jasmine rice in my freezer and I added that at the end of cooking instead of in the middle since, well, it was already cooked. Also, I thought it would go well with the tropical tone set by the coconut milk. Additionally, I used raw, shells-on shrimp and poached them in the soup until pink and then fished them out. I like the extra shrimpy flavor you get by using the shells. So, I let them cool, shelled them, cut them up into bite-sized pieces and then threw them back in to warm up. This soup was very good. I used lite coconut milk by Thai Kitchen, btw. Makes about 6 servings. I served with a mixed greens salad and whole wheat sourdough bread. As for the cake, I made it as Deb presented it.

Hi Heidi of 101cookbooks, love ya sometimes. ciao, hefk This was delicious. I'm not sure I've ever cooked with fresh marjoram before and it smelled so fresh and fragrant that I might rub the last few leaves I have left over on the hub in the morning as his aftershave. Use a short pasta here, I happened to have a farro strozzapreti, which was great, the sauce got caught up in its little curls. In the book Mona uses a ruffled edge farro pizzichi. [whole wheat rotini gave a nice texture and bite too] 3/4 cup / 3.5 oz / 100g walnuts 1 clove garlic, peeled, germ removed if garlic sprouted 1/4 teaspoon fine grain sea salt 2/3 cup / 5oz / 150ml extra-virgin olive oil 3 tablespoons marjoram, chopped 3 tablespoons parsley, chopped 1/2 cup / 1 oz / 30 g pecorino Romano, grated salt & pepper 1 pound / 16 oz / 460g short farro pasta Start by heating a large pot of water, it will take a while for it to come to a boil. In the meantime, toast the walnut

Last Thursday when I made smittenkitchen's barley risotto, I had already attempted a Lydia Bastianich arborio risotto earlier that same week, and hadn't gotten it quite right. I had been assisted in the kitchen by a toddler and my husband had been happily discussing his new position at work. Distractions, folks? Not so good for rice risotto. The barley risotto recipe was a different story. While I cooked, I played a game on the floor with my daughter, standing up occasionally to stir. Nothing bad happened. In fact, it was a really lovely dinner. I loved the texture of the barley - the barley remained individual, chewy grains instead of blowing up and getting fluffy on the outside like they do in soup sometimes. Even though I was skeptical, the barley indeed cooked beautifully in the 35 min smitten predicted. This is a fantastic recipe. Kev also liked that I made him two sausages on the side to put on top of his dish. I liked it as is and will make it many times in the future.

Pick a weekend to make this recipe when you'll be home quite a bit the second day. It's very little work, but the timing is important. I've never made bread I was more proud of than this recipe. It's a very pretty, very tasty loaf. I used flour in step 3, which means I only needed three ingredients. It feels like magic; you'll be so happy and so will everyone who lives with you. Adapted from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 14 to 20 hours’ rising 3 cups all-purpose or bread flour, more for dusting ¼ teaspoon instant yeast 1¼ teaspoons salt Cornmeal or wheat bran as needed. 1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees. 2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; spri

I had one of these Quebecois specialties when I was in Ottawa more than a year ago. (Yes, I know Ottawa is in Ontario.) I also had this dish at an Irish bar. So I'm not sure how authentic it was anyway. All I know is that it was delicious, and I hadn't been able to put my hands on a recipe...until the Jan/Feb 2010 issue of Cooking Light . Thanks, CL! This isn't a super-fast dish -- there's a lot of chopping and it takes a while for everything to be ready. I don't think this is a good candidate for a weeknight dinner. However, I think you could probably prep the meat pie filling one day, refrigerate it for a day, then top it off with crust and bake it. Spiced meat pie dating back to the Middle Ages is a holiday tradition in Québec. The dish is often made in a pie plate with top and bottom crusts. Our version calls to bake individual pies in ramekins with just a top crust—a simple way to shave both fat and calories from each serving. If you don't have ramek

Last week Gaby asked when she could cook dinner for everyone again, which had been part of a punishment she'd had a few months ago. I was surprised, but got out the cookbooks I use when she asks to cook -- and let her pick a recipe. This is the one she picked, and although the name of the cookbook (It's called Yum-O, and is by, you guessed it, Rachel Ray) makes me cringe a little, the recipe is remarkably solid. And easy for Gaby to make, which I suppose means it's easy for anyone to make. 1 tablespoon extra virgin olive oil (EVOO) 2 pounds ground chicken 1 tablespoon grill seasoning, such as McCormick brand Montreal Chicken Seasoning 1 medium red onion, chopped 1 small red bell pepper, seeded and chopped 3 tablespoons red wine vinegar 3 tablespoons dark brown sugar 1 tablespoon Worcestershire sauce 1 can tomato sauce (14 ounces) 1 tablespoon hot sauce 4 crusty rolls, split and toasted 1 cup dill pickles, chopped For the slaw: 1/3 cup

I'm not feeling great, so a bowl of hot soup and a slice of homemade bread sounded really good tonight. So that's what I made. The original recipe is from Ina Garten, but I found it here , adapted. And then I adapted it to fit our tastes, and based on what I had in the house. So good. All four of us devoured it. For the meatballs: 3/4 lb. ground turkey 1/2 lb. ground Italian sausage (turkey Italian sausage would work, too) 2/3 cup fresh white bread crumbs 2-3 garlic cloves, minced 1/4 cup grated Romano cheese 1/4 cup grated Parmesan cheese 3 tbsp. milk 1 egg, lightly beaten Kosher salt and black pepper For the soup: 2 tbsp. olive oil 1 cup minced yellow onion 1 cup 1/4-inch diced carrots 3/4 cup 1/4-inch diced celery 8 cups chicken broth (I used homemade) 1/2 cup dry white wine 1 cup small pasta 2 Parmesan rinds 1 10-oz box frozen whole spinach Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper. For the meatballs, place the ground chicken, Italian sausage

From: Mark Bittman/New York Times Bittman suggests topping the soup with some chestnuts sauteed in butter. I did not do that, but I could imagine a topping like that going well with this dish. I love thick, creamy soups, especially those that don't use a lot of cream or butter to attain that consistency. I tasted a few spoonfuls out of the bowl and know this will be a satisfying lunch tomorrow. Also, it's quick and super easy. I used 2 tsp of a sweet curry powder, and it provided a mild curry flavor. I might increase the amount of curry next time, but adjust to taste and the type of curry you're using. Ingredients 1 tablespoon butter 2 teaspoons curry powder, or to taste 1 big or 2 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into chunks 1 cup dried apricots, about 1/2 pound Salt to taste 4 cups chicken or other stock Method 1. Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the swe

Because there aren't enough sausage soup recipes on here already. Ok, seriously, I was in the mood for sausage and I knew I wanted to make soup. I also wanted that soup to have sweet potatoes and some sort of greens in it. I was also planning on some white beans, but you know what happens when you eat too many beans? Well, I left them out this time. This recipe is adapted from epicurious.com. 2 tablespoons extra-virgin olive oil 10- to 11-ounce fully cooked smoked Portuguese linguiça sausage or chorizo sausage, cut crosswise into 1/4-inch-thick slices (I used a spicy chicken sausage) 1 large yellow onion, chopped 2 large garlic cloves, minced 2 pounds red-skinned sweet potatoes (about 2 large), peeled, quartered lengthwise, cut crosswise into 1/4-inch-thick slices 6 cups low-salt chicken broth (I used 4 C and 2 C water) About 9 oz greens of your choice, washed and chopped (I used kale) 1 C rice, cook according to pkg directions or you can use minute rice and add at the end of

I just love when you look at a recipe you've been making for a while and realize it says "serves 12-14" and know that you and your husband can polish off the whole thing in two nights. Um, yeah. This is one of those. So simple, so good. This is from a former co-worker named Stacey, and I thought for sure I'd posted it here before but when I went back through the archives, I couldn't find it. Make this. And, I'm sorry. Because you'll eat a whole bunch of it at once. 1/2 c. butter (you can use 1/4 c. instead, but it's not quite as good) 1 c. sugar 1 c. flour 2 tsp. baking powder 1 c. milk 1 can fruit (whatever kind you want. I often use sweet cherries or pineapple, but it's good with peaches or apricots, too) Preheat oven to 350. Melt butter in 9 by 13 pan. I just plop the butter in the pan and stick it in the oven until it all melts. Mix together sugar, flour, baking powder, add milk. Pour over melted butter. Do not mix the two together. Seriously.

Okay, so I made this recipe harder (in the beginning) than it needed to be. But it was worth it in my mind. You can read the original recipe (by Pioneer Woman) here . So first things first. Get a whole chicken, or chicken parts. Your choice. Roast it. Let it cool, take the meat off the bones and shred. Make stock with the bones. (in the crockpot, if you're lazy like me) Or, alternately, buy an already-cooked rotissere chicken. And a couple cans of chicken broth. 2-½ cups Cooked, Shredded Chicken 2 cups Reserved Broth From Chicken 3 Tablespoons Canola Oil 12 whole Corn Tortillas 1 whole Large Onion, Diced 2 4 Oz Cans diced green chilis 1/2-1 whole Jalapeno, Seeded And Finely Diced (depending on how hot you like it) 1 teaspoon Paprika ½ cups Heavy Cream 2 Tablespoons Butter 2 Tablespoons Flour 1 cup Sour Cream 2-½ cups Monterey Jack Cheese, Grated Salt And Pepper, to taste Picante Sauce (optional) Cilantro, Chopped (also optional, IMO) Hea

I adapted (barely) this recipe from one I found on Serious Eats . Super easy. 2 pounds Yukon Gold potatoes, cut into chunks 4 raw sausages (I used a chicken, artichoke, garlic sausage) 1 box white mushrooms, stems removed and halved Olive oil as needed Salt and pepper to taste fresh rosemary, chopped Preheat the oven to 400°F. Wash and scrub the potatoes and cut into bite-size chunks. Transfer to a roasting pan or dish that holds all the ingredients snugly. Douse the potatoes quite generously with olive oil and toss with salt, pepper and rosemary. Roast, undisturbed, for about 20 minutes. Remove the pan from the oven and stir up the potatoes gently. Distribute the mushrooms into the pan and toss them to coat with the oil, then nestle the sausages near the center. Drizzle the sausages with a bit of oil and return to the oven for 20 to 30 minutes, depending on the size of the sausages and potato chunks. Season to taste with salt and pepper. Serve alone or perhaps with a little mustard.

Every once in a while I make something that is so incredibly good that I eat it, sit back from the table and think "I am a really good cook." This was one of those things. from Pioneer Woman 8 (or 10) whole Beef Short Ribs Kosher Salt & Pepper To Taste ¼ cups All-purpose Flour 6 pieces Pancetta, Diced 2 Tablespoons Olive Oil 1 whole Medium Onion, Diced 3 whole Carrots, Diced 2 whole Shallots, Peeled And Finely Minced 2 cups Red Or White Wine 2 cups Beef Or Chicken Broth (enough To Almost Cover Ribs) 2 sprigs Thyme 2 sprigs Rosemary Season the flour with salt and pepper, then dredge the ribs. Set aside. In a large dutch oven, cook pancetta over medium heat until complete crispy and all fat is rendered. Remove pancetta and set aside. Do not discard grease. Add olive oil to pan with the pancetta grease, and raise heat to high. Brown ribs on all sides, about 45 seconds per side. Remove ribs and set aside. Turn heat to medium. Add onions, ca

I cannot say enough good things about this polenta. I ate two servings, Ernie ate two servings, Katie devoured hers (and some of mine) and Gaby liked it, too. So, so good. from Pioneer Woman 1 cup Yellow Cornmeal 1 teaspoon Salt 2 Tablespoons Butter 4 ounces, weight Goat Cheese (I probably used more like 6 or 8, because I like cheese) Bring 4 1/2 cups water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed. When polenta is done, stir in butter and goat cheese. Check seasonings, and add salt to taste.

From The Joy of Cooking . Oh, my lord, these are delicious. And irresistible. And just what I wanted. And I can't recommend making them enough. Seriously. You should go make these right now. 2 1/2 sticks butter, softened but still cool (about 65 degrees) 1 1/3 C sugar 2/3 C packed brown sugar (I used dark brown sugar) 2 large eggs 1/2 t vanilla 2 1/2 C AP flour 1 t baking soda 1/8 t salt 1 C mac nuts, chopped 1 C white chocolate chips Turn oven to 325 and place rack in the center of the oven. In a stand mixer with paddle attachment, beat butter and sugars on medium speed until fluffy and well-blended. Add eggs one at a time and then add vanilla. In a separate bowl, whisk together the dry ingredients and then add to mixer, stirring until just combined. Turn speed to low and add nuts and chocolate chips. Line cookie sheets with parchment (or use a silpat) and drop by the tablespoon-full 1.5 inches apart. These cookies will spread and will run into each other so be sur

I think, when I originally bookmarked this recipe, that Alton had said his family makes this soup around Christmastime. I also noticed it is red and green, which adds to the whole Christmas thing. In any case, it's good soup. The original recipe is here . I adapted it. 1 pound kielbasa, sliced 1/4-inch thick on bias (you could easily substitute another kind of sausage here) Olive oil, as needed 8 cloves garlic, minced (really!) 1 pound red kidney beans, soaked at least 4 hours and up to overnight 2 quarts chicken broth 1 lb. potatoes, cut into 1/2-inch cubes (I used some fingerlings I had in the fridge) 6 ounces fresh kale, approximately 4 handfuls 1/4 cup red wine vinegar 1/2 teaspoon freshly ground black pepper Place the kielbasa into a 7-quart Dutch oven and set over medium-low heat. Cook until the kielbasa has browned well and rendered its fat, approximately 15 minutes. If you do not have at least 2 teaspoons of fat, add enough oil to make 2 teaspoons

It's freezing -- high of FOUR one day, seriously -- outside, and J and I have both been sick, so super-garlicky chicken in the crockopt seemed like the perfect thing. The amount of garlic seems insane, oh yes, but it comes out all mellow and fragrant. Important note: You don't add water or any other kind of liquid to this. I must have read the recipe (including the crystal-clear sentence, "Do not add water.") 72 times to make sure, but it's true, and you don't need it. Onions or garlic or chicken or something magically produces plenty of cooking liquid. 3-4 pounds chicken [I used drumsticks, and this recipe is extra awesome because you do not have to touch the chicken. score.] 1 large onion, sliced [I used two] 1 tablespoon olive oil 2 teaspoons kosher salt 2 teaspoons paprika 1 teaspoon pepper 20-40 garlic cloves, peeled, but intact [yes, this takes a long time, but is totally worth it] Place onion slices on the bottom of the stoneware insert. In a large mix

Adapted from Vegetarian Times (because I can't leave well enough alone). This a great soup to make when you don't have a ton of time and I promise that both husbands and study partners will like it. 3/4 C quinoa, rinsed and drained 1 tsp cumin seed (or more) 2 1/2 C of roasted corn (frozen from TJs which requires one whole bag plus some) 1/3 of a medium red onion, finely diced 1 C fingerling potatoes, scrubbed and chopped into bite-size pieces 4 C veg broth 12 oz can fat free evaporated milk (you can use soy and make this a vegan soup) 1 medium bell pepper, finely diced 1 chile in adobo sauce, minced S&P to taste In a large sauce pan or dutch oven, toast quinoa and cumin seeds over med-high heat for 3-4 minutes or until it smells toasty and the quinoa takes on a golden color. Set aside and return empty pot to burner. Spray bottom of pot with cooking spray and add the onions, potatoes and corn. Saute until onions become translucent. Pour in veg broth and milk and brin

This bread was so, so good. We had it with pasta and I made a simple compound butter with roasted garlic, to eat on top. So, so tasty. from "The bread lover's bread machine cookbook" for 1 1/2 pound loaf 1 1/3 c. water 2 Tbsp. olive oil 1 3/4 c. bread flour 1 1/4 c. semolina flour 1 Tbsp. plus 1 tsp. sesame seeds 1 Tbsp. gluten 1 1/2 tsp. salt 2 1/2 tsp. bread machine yeast Place all ingredients in th epan according to the order in the manufacturer's instructions. Set crust on dark and program for the French Bread setting and press start. When the baking cycle ends, immediately remove the bread from the pan and place on a rack. Let it cook before slicing.

I made this last night to use up some of the leftover pork in my freezer (from the girls' birthday party). It was easy to put together and pretty tasty. I think it'd be good with leftover chicken, too. adapted from this recipe 2 c. cooked rice 1 1/2 pounds leftover roast pork, cubed 2 (10.75 ounce) cans condensed cream of mushroom soup (cream of broccoli would be good, too) 1/2 cup sour cream or plain yogurt 1/2 teaspoon ground black pepper 1 teaspoon curry powder 1 (10 ounce) package frozen broccoli, thawed Preheat the oven to 350 degrees F. In a large bowl, mix together the cubed pork, rice and broccoli. Stir in the soup and sour cream/yogurt, then season with pepper and curry powder. Transfer to a 9x13 inch baking dish, and cover with aluminum foil. Bake for 45 to 50 minutes in the preheated oven, until evenly heated through. Remove the aluminum foil for the last 5 minutes in the oven.

from Simply Recipes I thought this was tasty and something different from our usual side dishes. Use the best carrots you can find. I used CSA carrots, and I didn't peel them - just gave them a good scrub with a vegetable brush before slicing into rounds. My adaptations are in parentheses. 2 lbs carrots, sliced into 1/2-inch rounds Salt for salting cooking water 1 cup whole milk (I used 1%) 1 cup Saltine cracker crumbs (I used Ritz) 3/4 cup grated sharp cheddar cheese 1/3 cup minced onion (I used caramelized onions) 1 Tbsp room temperature unsalted butter (I omitted) 1 teaspoon Kosher salt 1/8 teaspoon cayenne 1/4 teaspoon black pepper 3 large eggs Method 1 Preheat oven to 350°F. Butter a 2-quart baking dish and set aside. 2 Place carrots in a saucepan and cover with an inch of water. Add about 1 teaspoon of salt to the water. Bring to a boil and cook for about 10 minutes, or until the carrots are tender. Strain the carrots and purée in a food processor or with an immersion blende

Barely adapted from Cooking in Season (thanks, Alissa!) These were a nice alternative to regular pancakes and it's a good way to use up milk that's languishing in the fridge. And it's low-fat to boot. 2 C rolled (old fashioned) oats 2 C buttermilk or plain yogurt (I used skim milk and added a glug or two of vinegar to sour it) 2 eggs lightly beaten 2 T canola oil 1/2 C flour (I used whole wheat pastry flour and AP flour) 2 T sugar 1 t baking powder 1 t baking soda 1/2 t cinnamon (I used a smidge more than that) 1/4 t salt The night before, mix together the milk and oats and put in the fridge. While you're at it, mix together the dry ingredients. In the morning, preheat your griddle and whisk together the eggs and oil and add to the oat mixture. Stir in the dry ingredients and make your pancakes. I served mine with chunky apple butter but served with butter and syrup would be tasty as well. Serves 3-4.

MMMMMMMMMMMMMMMMMMM. The chocolate-to-cookie ratio here is delightfully low, even without the nuts. Original recipe here , and I didn't change much. 1/2 cup (100 grams) granulated sugar 1/2 cup (120 grams) firmly packed light brown sugar 8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces 1 large egg 1 teaspoon vanilla extract 1/2 teaspoon baking soda 1 1/4 cups (175 grams) all-purpose flour 1/4 teaspoon salt or 1/2 teaspoon flaky sea salt (Deb option) [I just used regular] 1 1/2 cups (200 grams) semisweet chocolate chips 1 cup (130 grams) walnuts or pecans, toasted and chopped [I skipped] Adjust the oven rack to the top third of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper. Beat the sugars and butters together until smooth. [Gwen's note: I'm not sure if it's just because I only have a crappy hand mixer or what, but this was really hard. The butter was super cold, the sugar was kind of hard, I h

Made with my homemade brioche from yesterday. Mmm... This is a really simple recipe, but it's also really good. Especially with homemade bread. 3 large eggs 3/4 c. milk 1/2 tsp. vanilla extract 1 to 2 Tbsp. butter, as needed Four or five pieces of day-old bread Using a whisk, beat the eggs, milk and vanilla together. Add the bread and soak both sides, until all the milk mixture is absorbed. Melt the butter in a large skillet, and sauté the bread until it's a deep golden brown, 3-4 minutes on each side. Serve with fruit sauce (see peaches below) or maple syrup.

You guys! I got a brand new bread maker for Christmas! I am, in the words of Gaby, in bread paradise. from "The Bread Lover's Bread Machine Cookbook" by Beth Hensperger for a 1 /2 pound loaf 1/3 c. milk 2 large eggs 2 c. bread flour 2 Tbsp. sugar 2 tsp. gluten 3/4 tsp. salt 1 3/4 tsp. bread machine yeast 7 Tbsp. unsalted butter, cut into pieces Place the ingredients, except the butter, in the pan according to the order in the manufacturer's instructions. (for mine it's wet, dry, then yeast) Set crust on medium and program for the Basic cycle. Press start. About 10 minutes into the second knead, open the lid while the machine is still running. Add a piece or two of butter at a time, until it is all incorporated. Close the lid. When the baking cycle ends, open the lid and let sit for 15 minutes. Remove the loaf from the pan and cool to room temperature before slicing.

I made this peach sauce this morning to go on top of french toast. It was pretty good. 1/2 cup water 3 tablespoons sugar 2 tablespoons cornstarch 1 dash ground nutmeg 1 16-ounce bag frozen peaches 1/8 teaspoon almond extract Put the water, sugar, cornstarch and almond extract in a saucepan, and bring to boil. Add the peaches, and cook until peaches are warmed through (maybe 5 minutes?). Add nutmeg and serve on top of french toast (or waffles...or pancakes...or eat it straight out of the pan...)