|
|
By mlb, on May 30th, 2011%
These were truly epic lamb burgers. A few factors that made them so good — the lamb was very local. I got it a couple of weeks ago (frozen!) at the Flying Fish Company, which is conveniently located about five blocks from our house on the weekend. Yeah, I know it’s lamb and not fish but if you stop by there you’ll find they have all manner of delicious and local things in the freezer that you can buy.
The lamb was from Hawley Lamb Ranch in Cottage Grove, OR. They don’t seem to have a website, but wow, was this great lamb! I will definitely be getting more soon!
Another awesome thing about these burgers is the cheese I used. It is leftover roadtrip cheese from Beehive Cheese, just outside of Ogden, UT and was local while we got it. My burger had Barely Buzzed . . . → Read More: Wondering What to Grill Today? How About Herbed Lamb Burgers!
By mlb, on May 23rd, 2011%
Ah, Oregon! Where it’s pancake weather until at least mid-June! This was a very nice brunch after our return from vacation and it was honestly very awesome to cook in my own kitchen again. Sigh. I missed you kitchen!
These pancakes are very light and flavorful, with just a hint of nutmeg and a good, lemony flavor. This recipe will make 2-3 servings (okay, maybe one serving if you really like pancakes).
They also go really well with mimosas. I’m just saying.
Lemon Ricotta Pancakes with Blueberries & Toasted Walnuts
Adapted from a recipe by Bobby Flay
3/4 cup AP flour
1 tbsp baking powder
1/4 tsp ground nutmeg
1/4 tsp salt
2 tbsp granulated sugar
1 cup ricotta cheese
2 eggs
2/3 cup fat free or low fat milk
1 lemon, zested and juiced
Butter, for pan or griddle
1/2 pint fresh blueberries, washed
1/4 cup toasted walnuts, broken up into pieces
Maple Syrup
Preheat a nonstick griddle or large . . . → Read More: Lemon Ricotta Pancakes with Blueberries & Toasted Walnuts
By mlb, on May 6th, 2011%
Short and sweet today, because I am tired. French Fridays with Dorie: Goat cheese cheesecake edition. Delicious! Go!
1. I was the lazy this week and used store bought crust. Oh, the shame!
2. But to make up for that, over half the chevre I used was homemade! In that mound, I layered in dried lavender and orange zest so my tart had those flavors too.
3. Berries on top were delicious!
4. I hope it freezes okay, because half of mine is now sitting in the freezer.
5. My springform pan is about 6 inches, so I kinda of 2/3rd-ed the recipe. Seemed to work fine!
6. I couldn’t decide between vanilla or brandy so I added a smidge of both.
7. I really liked this. Next time, I may try to make it just a bit sweeter or serve with more fruit.
Check out everyone’s posts here. Okay, on with the . . . → Read More: FFwD: Tourteau de Chevre
By mlb, on May 1st, 2011%
This was sort of a happy accident in that I had no idea what to make for dinner and then I absentmindedly pulled a magazine from my desk drawer and came across this recipe. After doing a mental inventory of the fridge and cabinet I discovered that yes, I had all the stuff at home and yes, this is what I would be making for dinner. Happy! Accidental? Hmm, well, maybe not.
Anyway, this was very good! Creamy and orangey and cheesey. With healthy carrots on top.
And yeah, you can have fun with the leftovers too. Although, I did bake rather than fry my risotto balls but still quite delicious. Okay, let’s go with the recipe.
Risotto All’Arancia con Carote (or Orange Carrot Risotto)
Adapted from a recipe in La Cucina Italiana Magazine — about 3-4 servings)
3 medium carrots, diced
1 large orange
3 tbsp olive oil (divided)
1 shallot, . . . → Read More: Risotto All’Arancia Con Carote (or Orange Carrot Risotto)
By mlb, on April 7th, 2011%
Ah, Spring! Rain, freak hail storms with thunder, mud…asparagus! This was a tart that I was very happy to make because I was super excited to try out my new, skinny, rectangular tart pan and also because I love asparagus. My expectations were met as this was a very good tart and honestly, it could be a much simpler meal if you used pre-made pie crust and skipped the roasted garlic and Parmesan chips.
But, if you want to go all out and you have some time, make your own crust and do the garlic and Parmesan! You won’t be sorry.
Asparagus Tart with Roasted Garlic and Parmesan Chips
Adapted from Bon Appétit Magazine
1 ready-to-use pie crust (or your favorite pie crust recipe made and ready to go. Mine is this one by Dorie Greenspan. When I use it for a savory pie or tart, I replace the 1/4 . . . → Read More: Asparagus Tart with Roasted Garlic and Parmesan Chips
|
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.
|
