By mlb, on December 30th, 2007%
Here’s a holiday side dish that we had on Christmas. It has all the things that make a holiday meal great — fatty, delicious, forbidden pork products, heavy cream and cheese. But, you know, it’ll still work after the holidays. It’s just a bit harder to justify…maybe if you only have a small taste. Yeah.
Parsnip and Hazlenut Gratin with Pancetta
Adapted from a recipe in Bon Appétit
2 oz pancetta, chopped
2 pounds parsnips, peeled, trimmed, thinly sliced lengthwise
1/2 cup hazelnuts, chopped, toasted, divided
2 cups whipping cream
1 tsp dried, rubbed sage
1 cup low-salt chicken broth
1 1/2 tsp kosher salt
1 tsp ground black pepper
1/4 cup parmesan cheese + 2 more tbsp
2 tbsp minced fresh sage
Preheat oven to 400 degrees F. Sauté the pancetta in a heavy, medium skillet over medium-high heat until golden . . . → Read More: Tasty, Tasty Side Dish: Parsnip-Hazlenut Gratin with Pancetta and a PSA
By mlb, on December 27th, 2007%
My mom came to visit us and we had a very nice holiday. We ate a little fruitcake and a lot of pix and today, I knocked the leftover Shazam! over and broke it. That’s okay — it’s still tasty!
Here’s a picture of the holiday table featuring — Cornish Game Hens, Stuffing, Roasted Vegetables, Cranberry Relish and a Parsnip-Hazelnut-Sage Gratin. I’ll try to post the gratin recipe this weekend as it was so very good.
Let’s see — we also got a futon for my office/the guest room. I like it a lot so far and it looks a lot better than the hairballed, cat-stained, old, cheap couch that was there. Go figure…
Hope everyone had a great . . . → Read More: When the Shazam! Breaks…You Know the Party’s Over
By mlb, on December 20th, 2007%
I recently came across Running with Tweezers call for chili recipes and I remembered that I had the most perfect cookbook for this — Chili Nation by Jane and Michael Stern. This is basically a collection of 50 chili recipes, one from every state. Now normally, when I make chili, it’s veggie chili and I just throw a bunch of stuff in a pot. But, since I had an actual chili cookbook, I decided to follow (well, kind of) an actual recipe.
So, I went with Montana and the “Working Person’s Green Chili Bowl”. Supposedly, it is from a tiny place called El Burrito in Billings, MT. I wussed out on all the peppers, though. The original recipe calls for 6 New Mexico chiles. Intead, I used 2 pasilla chile . . . → Read More: RWT Chili Cook-Off: Working Person’s Green Chili Bowl
By mlb, on December 18th, 2007%
This month’s Weekend Cookbook Challenge is hosted by Mel’s Diner with the aptly chosen, Celebration Dishes as the theme. For this, I chose my newest cookbook, Nigella Express and made a lamb stew from it.
She calls it a tagine, but since I didn’t cook it in an actual tagine and I’m not familiar enough with Moroccan cooking to judge it’s accurateness, I’m certainly not going to call it a tagine. So, uh, no one get their knickers in a twist.
Anywho….I used a mix of olives here, mainly because that’s what I had — nicoise, kalamata and a handful of plain black, pitted olives. But, I’m thinking oil cured might be super tasty here. I also just made my own caramelized onions, rather than hunting down a jar . . . → Read More: WCC 23: Celebratory Lamb Stew with Olives and Caramelized Onions
