Cheesy, garlicky, and tender, even Jim ate half of his portion and if you knew how much he hates veg, you'd be impressed.
Recipes »Roasted Garlic Cauliflower
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Recipes »Mississippi Mud Pie
Definitely one for the sweet tooth. Graham cracker crust gets a layer of very sugary cream cheese/whipped cream and is then layered with chocolate and vanilla pudding before getting another layer of whipped cream and finally topped with, my personal touch, butterscotch chips. At a recent charity pie sale, all who ate it were pretty much bouncing off the walls happy. (I also baked previous Picks blueberry/cherry — only this time blueberry/raspberry, and apple cheddar pies).
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Posted on October 8, 2007
Recipes »Beef with Green Onion
As I was making this sauce, I was concerned that the oyster sauce would make it overwhelming and intense, but the mixture mellowed as it simmered and all the ingredients blended to make a restaurant quality dish with very little effort. Being a fan of green onions helps, but even if you're not, I'm sure other veggies could be substituted. It calls for flank steak, but I used braciola, an inexpensive and tender cut.
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Posted on October 1, 2007
Recipes »Flatlander Chili
At the first sign of Fall I immediately made a batch of this delicious, lighter than most chili. An expert blend of vegetables, beef, and spices, nothing was too overpowering. Of course, do play with the amounts of ingredients to suit your own taste.
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Posted on September 24, 2007
Recipes »Olive Oil Avocado Creme
Who would have thought Mr. Dufresne, center of this week's blog universe, Michelin star chef, would have a recipe this easy? Of course it's delicious and, as he has stated, does go amazingly well with shrimp.
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Posted on September 17, 2007
Recipes »Latkes
Latkes, or as the Gentile know them as, “potato pancakes” are a traditional Hanukah dish which represent the oil which lit the lamps for eight days and eight nights. They are also a supreme comfort food. This recipe is the standard potato, but tons of variations can be made including sweet potato, apple, ricotta, and any flavoring you want to add like feta or curry.
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Posted on September 10, 2007
Recipes »Veggie Sandwiches
I was hardly expecting this recipe to make much of an impression, but beware those that underestimate the taste of an excellent sandwich. Is it the ranch dressing or the melted cheddar? The sprouts or the avocado? It matters not, just that this is one worth remembering for a quick dinner or lunch.
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Posted on September 3, 2007
Recipes »Trout With Yogurt Sauce
I rarely, if ever in my life, have had trout and I know that's a shame. From the flesh to the cheeks (which came along with the head–also the first time I've cooked a full fish) this recipe was scrumptious with its bones hardly a bother at all. The yogurt sauce accompaniment would work with any fish and the whole thing took less than thirty minutes total and only seven ingredients.
Trout are desirable for recreational fishing due to their fight, but a bit of trout tickling calms them down if you've managed to snare one.
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Posted on August 27, 2007
Recipes »Baked Lamb Chops
This recipe is the Great Compromise of our apartment. It may not have shaped the way states are represented in congress, but it helped to win Jim the option of eating lamb.
See, lamb is not my favorite meat, so I have to find new ways of preparing it to appeal to my palate. And I'm not alone in my dislike of the meat (Americans consume less lamb by far than any other country), it's got a bad reputation in the states that stems from the bloodshed caused by the animal's introduction and competition with cattle in the 1800s. As everyone knows, if you cause bloodshed and mess with cattle, even two hundred years isn't enough time to mend the wounds–just ask bovine tuberculosis.
You will notice that in restaurants the meat is making a resurgence, appearing on many high end menus around town. If you'd rather not pay lots of money for the culinary treat, then try this recipe, it's simple and excellent with mashed potatoes. Even a girl like me (not a lamb fan) was won over.
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Posted on August 20, 2007
Recipes »Manhattan Clam Chowder
Jim says this is the best chowder he's ever had (keep in mind his only previous Manhattan Clam Chowder experience was Campbell's). Of course, I think the Manhattanites got the soup right, even though many people would dispute me (the people of Maine in particular, who in 1939 actually introduced a bill to outlaw the use of tomatoes in chowder in that state, but such an action seems so ludicrous that one wonders if the historians are mistaken and whatever the Mainers were asking for was just misunderstood because of their insane accents).
This version either originated as Coney Island Clam Chowder, or Fulton Street Clam Chowder, both names were popular during the “Mauve Decade” of the 1890's, where Ragtime was all the rage and Chekhov was king. No surprise, the new dish was served at the seriously inventive restaurant, Delmonico's.