|
|
By mlb, on September 27th, 2011%
I’m not going to go into too much introduction here except to say, oh my, why have I never put a little bacon on a pizza before? Also, this is one of the best flavor combinations I’ve ever put on a pizza. Yay!
Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
Adapted from a recipe in Ancient Grains for Modern Meals by Maria Speck, although, I used a different pizza dough recipe entirely, so there were no ancient grains here. If you want to try the original Spelt Crust, the recipe is here.
1lb pizza dough, homemade or store bought
Olive oil for drizzling, etc..
1/2 cup Parmesan cheese (divided)
1 sprig of rosemary, leaves removed and chopped
2 cloves garlic, minced
1 cup low fat yogurt
1/2 cup marscapone or cream cheese (full fat)
3/4 cup grated mozzarella cheese + 1/4 cup more
2 Tbsp capers, rinsed and . . . → Read More: Seriously Awesome Fall Pizza with Bacon, Apple, Fennel & Rosemary
By mlb, on September 20th, 2011%
So, hey, here’s something fun to do with millet! It’s kind of like risotto (except, not really), but it is creamy and delicious. And, you don’t have to stir in continuously like real risotto. Just simmer under a cracked lid, stirring every so often.
I was actually surprised at how good this was. I think jwa was too. You know, I think he’s kind of humoring me with all the new, out-of-the-ordinary grains and stuff, but this one he really liked. He seemed pleasantly surprised by that.
Sorry, I don’t have a good image of the roasted butternut squash, just believe me, it was there and I roasted it. Also, it’s very apparent that I really need to replace my one burnt out light above my stove top. Buying an appliance bulb tomorrow, I think, because one light bulb there just isn’t enough for good pictures. . . . → Read More: Millet Risotto with Butternut Squash, Goat Cheese & Leeks
By mlb, on February 3rd, 2011%
Okay, wow, so first off, this is the first recipe that I have ever made with LESS cheese than the original recipe called for. Well played, Saveur Magazine. I have never been out-cheesed on a recipe before! You, sirs and madams, are magnificent cheese bastards.
The recipe called for 12 oz. — 4 cups grated cheese (I ended up using about 9 oz, or 3.25 cups) and I decreased the feta from 1 3/4 cup to about 1/2 cup. And it was plenty cheesy and rich, believe you me. Aside from all that, I’d like to comment that the dill here is delicious! In fact, I think this is my favorite mac and cheese recipe ever…jwa agrees and called it his favorite too.
Now typically, when I make macaroni and cheese, I use low-fat milk for the béchamel sauce. My thought is that it’s already . . . → Read More: Greek Macaroni and Cheese
By mlb, on January 21st, 2011%
I love this chili! I’ve made it twice in the past month. It’s really good…not mouth-burningly spicy (but it has a kick), very complex and if you are not from Texas, it’s perfectly appropriate to add beans, imho. Hooray! If you want your chili all meaty and Texas-like, just increase the meat to 3 pounds and loose the beans. How you prefer your chili is between you and your kitchen, that’s what I say. This is just how I like it.
The second time I made it, I actually grabbed a boneless rib eye steak from Trader Joe’s, cubed that up and used that for the meat. I think it was about $5 and I liked that better than the $12 worth of short ribs I used originally. Go figure.
Oh and this leftover chili makes EPIC NACHOS. Seriously. Just load some tortilla chips up on a baking . . . → Read More: Not Really So Texas-Style Chili
By mlb, on January 10th, 2011%
This is now my favorite Brussels Sprouts recipe ever. As a late convert to sprouts, I thought I had done almost every delicious thing with them so far — braising, roasting, shredding & tossing with tasty things, but this roasting + tossing with tasty things has them all beat!
The original recipe was for frying, but due to the other items I was making for dinner (salmon w/ a feta and artichoke topping and couscous) and the attention they would need, I opted for roasting, since I know that produces a fairly golden, crunchiness that would work just as well here. And, most importantly, I was able to just pop it in the oven, while leaving the stovetop and my hands free for other things. Yeah, it worked well.
My substitution are included below in the recipe ingredients. Originally, the dressing was chopped/minced and whisked together and . . . → Read More: Roasted Brussels Sprouts with Walnuts and Capers
|
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.
|
