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By mlb, on December 13th, 2006%
This is a recipe I found on Epicurious about a year ago, emailed it to myself and then forgot about it. While cleaning my recipe folder out last week I came across it. Good things happen when you tidy up your email folders, people!
While the lentil soup was good, the meatballs make it awesome. In fact, a great appetizer would be to whip up a batch of the meatballs and serve them with some cherry tomatoes, chunks of cucumber and kalamata olives. Oh, okay, throw in some feta cubes, the yogurt and flat bread too. You could also impale the meatballs, cucumber and olives on wooden skewers and pretend you are Sandra Lee (but, you know, with actually appetizing and edible food).
Epicurious says that this recipe is adapted from Wolfgang Puck, “Adventures in the Kitchen”.
Lentil Soup with Lamb Meatballs
This makes 8-10 servings, so halve . . . → Read More: Wolfgang Puck’s Lentil Soup with Lamb Meatballs
By mlb, on December 11th, 2006%
It’s a good thing they are damn tasty. I’m participating in a “cookie exchange” at work for Friday and there are nine bakers involved. That means 10 dozen cookies — one for each person making cookies and one for the “table”. When I signed up, I was told six to seven people typically participate. Riiiight. Oh well, it’ll be fun.
To get a jump start, I’ve measured out all of my dry ingredients and have that stored in freezer bags, as well as my chopped white chocolate, diced apricots and almonds. I’m all ready to go except for the eggs, vanilla, butter and almond extract.
I found this recipe on the Food Network site, easily influenced by the promise of an easy recipe. Well, aside from being easy these are absolutely delicious. I’m even going to make a few extra so that we have some at home. I kept . . . → Read More: I’m Going to be Making 120 of These: White Chocolate Apricot & Almond Cookies
By mlb, on December 10th, 2006%
This was a meal from a couple of weeks ago — a cold, windy and rainy Friday night. A huge Italian, hearty, cheesey meal. The recipe is originally from Tyler Florence and Food 911 (a show I used to really like watching). I don’t even think I changed very much from the original recipe. Oh wait, I did use a cheese blend instead of fresh mozzarella, but just because I had the blend (mozzarella, provolone, fontina & Parmesan) and didn’t have any fresh mozzarella.
The olives were a great addition to the sauce and the two cloves of garlic in the original recipe mysteriously morphed into four cloves. I wonder how that happened?
Chicken Parmesan
This recipe is easily halved, which is what I did for jwa and I
1/4 cup extra-virgin olive oil, plus 3 tbsp
1 medium onion, chopped
4 garlic cloves, minced (eh, you don’t have to halve this part!)
2 . . . → Read More: Old School Chicken Parmesan — ‘Cause it’s Cold Out !
By mlb, on December 8th, 2006%
So far, I have made Turkey & Cranberry Ravioli, Turkey-Tomatillo Soup and Turkey Green Curry. I have one more zip lock bag full of diced turkey in the freezer and I am looking for ideas. Help!
Below are the recipes for the soup and the curry that I came up with. They were both sort of spur of the moment dishes, so I’ve recounted them to the best of my recollection. Should be close enough.
Turkey & Tomatillo Soup
12 tomatillos, husks and cores removed
1 1/2 cups diced, cooked turkey
1 tbsp canola oil
1 1/2 – 2 cups turkey stock (or chicken stock)
1 white onion, diced
1 clove garlic, minced
1 large sweet potato, peeled and cubed into bite-sized pieces
1 jalapeno, diced
1 can of black beans, drained
1/2 tbsp of your favorite Mexican spice blend (ideas — a mix of cumin, Mexican oregano, red pepper flakes & dried cilantro flakes)
2-3 tomatoes, diced
cilantro leaves and lime . . . → Read More: So…What Did You Do With Your Leftover Turkey?
By mlb, on December 5th, 2006%
This recipe is based on a mix of recipes by Alton Brown and Michael Chiarello. You know, a little from column A and a little from column B. I’d never made gnocchi before when I tried these and it was pretty easy. A bit tedious but very much worth it.
As it was pre-Thanksgiving, my first impulse was to make pumpkin gnocchi but jwa has a low tolerance for pumpkin even during the holidays. Strangely, though, he has no problem with butternut squash. He’s weird.
Butternut Squash & Potato Gnocchi
1 pound russet potatoes (about 2 medium potatoes)
1 pound butternut squash
1 egg + 1 egg yolk
1/2 cup freshly grated Parmesan
1/4 teaspoon freshly grated nutmeg
2 cloves garlic, minced
1/2 kosher salt
1/4 teaspoon freshly ground black pepper
1 to 1 1/2 cups all-purpose flour, plus more for dusting board and dough
Peel and quarter the potatoes. Boil until very fork tender, 15-20 minute. Here’s a good . . . → Read More: Butternut Squash & Potato Gnocchi (with a Rosemary-Sage Parmesan Sauce)
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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