Fancy up some egg salad with smoked salmon and dill and slather it on a buttery croissant for a perfect, easy sandwich. I never get egg salad at a deli because nothing could be less appetizing than eggs and mayonnaise that have been giving time to sit under florescent lights, but when you make it yourself, the freshness of the ingredients makes you appreciate the salad's merit.
Recipes »Smoked Salmon Egg Salad
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Recipes »Beef Wellington
(First Christmas Dinner I Prepared)
My sister discovered this luxurious recipe on Martha Stewart and we found it perfect for the first Christmas dinner we ever cooked ourselves. Either this recipe is deceptively simple or Meghan and I make a dynamic duo in the kitchen, because the results were astounding. Flavorful, impressive to look at, and tender, this is a recipe that will impress your family, guests, and even yourself.
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Posted on January 1, 2007
Recipes »Banana Bread
Like chocolate and milk, bananas are considered a happy food. So how do I benefit from a fruit I am not terribly fond of? Why warm scrumptious banana bread, of course!
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Posted on December 25, 2006
Recipes »Tomato and Mozzarella Quesadillas With Basil
Ok, let me explain. There is nothing inherently depressing about a Tomato and Mozzarella Quesadillas With Basil . They can be pronounced in funny ways, and this version is particularly delicious with its simple combinations of flavors (think a caprese salad melted between two tortillas).
But it can become depressing when you are me and you love to cook and you won't have a kitchen for a couple months and it's the only thing you can fathom being able to make for dinner, only you would have to locate the panini maker within your piles and piles of crap to even do that. So, delicious meal, depressing because I can't make it.
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Posted on December 18, 2006
Recipes »Garlicky Hoisin Beef
Delicious stir fry with that unique Hoison flavor. Also great the next day reheated. Make sure to get a nice tender cut of beef.
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Posted on December 11, 2006
Recipes »Pork Tacos
Tasty and flavorful but not too spicy. Pork Tacos make an easy meal with ground pork and beans. Don't skimp on the additions, sour cream, tomatoes, lettuce and salsa.
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Posted on December 4, 2006
Recipes »Beanie Weenies
Beer, beans, and hot dogs, oh my!
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Posted on November 27, 2006
Recipes »Pasta Amnesia
Nothing is more indulgent that caviar. Well, to truly be indulgent I would have used the black caviar listed in the recipe but what am I, made of money?
This dish is equally good with the more affordable red salmon caviar.
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Posted on November 20, 2006
Recipes »Italian Style Mini Meat Loaves
I didn't think it possible to make a bad meat loaf, just like I didn't think it was possible to make a bad dirty martini but I found out it is possible on both fronts.
Both Galapagos (too much vermouth) and Antarctica (just bad) have served bad martinis. And I am ashamed to say I served the bad meat loaf.
This recipe was bland and basically ended up tasting like I had just cooked a pound of ground beef with ketchup put on it. I was worried about the limited ingredient list, and it ends up rightly so.
One of the few recipe missteps this year, both of us barely ate anything. I didn't even take a picture because they looked gross too.
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Posted on November 13, 2006
Recipes »Crab Cucumber Curry
This would be my specialty if I ran a restaurant.
Here's what I said then (Oct 13- 22):
From “Vegetable Love” by Barbara Kafka and Christopher Styler
Serve with white or black rice. If there is tamarind paste, an intriguing acid often used in curries, in the house, use it sparingly in place of the lime juice. The bigger the crabmeat lumps, the better. Serves 4 as a main course with rice.
1 pound lump crabmeat
1 large Kirby cucumber, trimmed, peeled, halved and seeded*
2 tablespoons unsalted butter
4 large scallions, trimmed, white parts finely chopped, green parts thinly sliced
4 teaspoons minced peeled fresh ginger
4 teaspoons curry powder
1 cup coconut milk
3 to 4 teaspoons fresh lime juice or unsweetened tamarind paste
1/2 teaspoon salt
Hot red pepper sauce (optional)
2 tablespoons chopped cilantro
Almost inexplicably good. If this was available at a restaurant, I would order it all the time. The only drawback is that lump crab can be a bit pricey (about 29 dollars a can), but there was plenty for Jim and I to have left overs and still get totally stuffed. Stuffed and happy.