By mlb, on September 28th, 2008%
Strawberry Frozen Yogurt! What’s that? You say it’s September? You say, “Isn’t Strawberry Frozen Yogurt kinda silly in, uh, September? You know, like 2 months after berry season?”
Yeah. So what’s your point? I managed to find some strawberries at Trader Joe’s a couple of days ago, was just walking by and I smelled them and man, did they smell good. So I bought them and then they sat for a couple of days. Then they got moved into the fridge for another day or two because they were getting pretty ripe and NO ONE was eating them. And then yesterday they turned into delicious and amazing strawberry frozen yogurt. I am just kicking myself for not making this earlier in the Summer.
If you can still find berries by . . . → Read More: The Best Thing I Have Ever Made with My Ice Cream Maker
By mlb, on September 24th, 2008%
I know they’re healthy, but quite honestly, I really like bran muffins. Chewy and dark and dense. Especially with tasty things in them liked dried peaches, pecans and brown sugar.
But, they are still good for you because they have apple sauce instead of oil. Now, go make some.
Whole Wheat Peach & Pecan Bran Muffins
Adapted from a recipe in Bon Appétit
Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup diced dried peaches (they have these regularly at Trader Joes — you can also use dried mangoes, dried apples, dried figs, or other dried fruit of your choice)
1/2 cup chopped pecans
1/2 cup (packed) golden brown sugar
1/3 cup apple sauce
2 large eggs
1 1/4 . . . → Read More: Hooray for Bran Muffins (and Clams)!
By mlb, on September 22nd, 2008%
Oh! Garlic! This is the Weekend Cookbook Challenge I was born to post about. I love the garlic. Thank you so much to Carla at Chocolate Moosey for hosting this month and choosing one of my most favorite things in the whole world!
This is a crazy, old school recipe from a time, to paraphrase Gourmet Magazine, when tons of butter was the norm and one clove of garlic was scandalous. Now? Uh, not so much. Bring on the garlic! As it is 2008, I reduced the butter slightly and upped the garlic. This will feed 2 people as a small (but not sensible) dinner or be split in one bigger dish for more as a shared first course.
I used medium sized shrimp. You can totally use jumbo shrimp, but . . . → Read More: WCC 32: Shrimp De Jonghe (Garlic!!)
By mlb, on September 16th, 2008%
But we ate them instead. Damn, these were huge. But so very good. Instead of baguette, which I thought would be too hard for the fish, we used 2 sandwich rolls. They worked quite well. Basically, look for bread that is of like size and shape to your fish and you will be fine.
The herb-mayo that I made included a few hamburger pickles that we had in the fridge, giving it more of a tartar sauce appeal.
You will get this on your plate and think, man, there is no way that will fit in my mouth. Well, you will be right, but I found turning it on its side a bit and approaching it like a taco worked. Also, it looks like a lot of ingredients below, . . . → Read More: The Halibut Sandwich That Ate Portland (or At Least Tried To…)
