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By mlb, on February 24th, 2008%
Now this is one of the ultimate comfort foods, ever. I actually tried to make a chicken pot pie before — maybe 5 years ago — and it was a complete disaster. Flavorless, too much work and just kind of meh. It’s taken me 5 years to want to attempt another one. Wow, am I glad I did! This chicken pot pie is anything but meh…it is awesome!
It’s also a great project for a Saturday or Sunday, it seems like there are a lot of steps, but it goes very quickly. Plus, you can use up lots of vegetables, pretty much add any combination that you have. I subbed frozen lima beans for the peas and added about 4 stalks of cut up (about 1 inch pieces) of asparagus right before I added the flour.
Oh, diced butternut squash would probably be wonderful in this, or maybe even . . . → Read More: Chicken Pot Pie with a Feta-Parmesan-Herb Biscuit Crust
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 brown, about 6 minutes. Using slotted spoon, transfer to large bowl.
Stir in . . . → Read More: Tasty, Tasty Side Dish: Parsnip-Hazlenut Gratin with Pancetta and a PSA
By mlb, on September 23rd, 2007%
First off, goodbye Summer theme…hello again Autumn theme! I’ve missed you!
Now, this recipe is from my friend Vanessa. We met at DePaul freshman year of college and then both transferred to other places. We managed to stay in touch for a few years after school, then kind of went on with our lives for a few years after that and just recently got back in touch. Hooray!
She even gave me this awesome recipe for tuna and white beans as a great week night, comforting, quick dinner. It really is…and it fits right in with my (and jwa’s reluctant) goal to eat more economical fish. Frozen tuna is about $6.99/pound at Trader Joe’s. That’s vs. about $20/pound fresh. So, while I will always love the fresh, seared, rare ahi more than anything, it’s good to have a few tricks with frozen tuna. Add this to the list . . . → Read More: Baked Tuna & White Beans: Another Good Fish Dish of Modest Means
By mlb, on April 13th, 2007%
Ah, the roll of polenta. So full of fun and possibilities. Slice it up and make a lasagna. Have it on the side of some pasta. Leave it in the cabinet and make polenta yourself. All of these options will work just fine. But what about using it in Mexican food? Oh hell, why not?
Like a lot of the recipes I’ve made lately, this one is based on something I saw recently from Bon Apetit (the Too Busy to Cook section). I’m not really too busy to cook of course, just easily intrigued by recipes that call for packaged polenta tubes in an unexpected genre. I saw this one and went, “huh…”. Polenta as a stand in for a tamale, you say? Moosh it all up and make it a tasty Mexican casserole topping, you say? Okay, I say. I’ll give it a try.
The result . . . → Read More: Experimental Chicken Fauxmale Pie: It’s Good!
By mlb, on March 20th, 2007%
Just when I start to think about changing the blog theme to something more Springy, it gets all cold again. The kind of weather where you want to make a creamy sauce and bake something in it. Something like potatoes. The kind of weather where there’s a pork tenderloin involved in the whole thing as well.
I started with an idea — mmmmm…lavender and goat cheese — and ended up with a whole meal.
Lavender-Goat Cheese Potatoes
This made two 1-cup ramekins. In fact I had a little extra sauce left over. I’m sure I will be able to figure something out. My point is though, if you want to double this, add another potato, then double the whole recipe, and it should serve around 6).
3 small yellow potatoes, scrubbed and sliced thinly, peeled or unpeeled, your choice (figure about 1.5 potatoes per person for a generous serving)
1 clove . . . → Read More: Lavender-Goat Cheese Potatoes…Oh and Some Pork
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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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