This is a salad that is directly from the gods of delicious things. I used to work right by the Whole Foods in Bridgeport and oh man, I would buy a little containers of this salad at least once a week. It’s so good! It’s also a dangerous salad because it is made up of broccoli, so you can easily kid yourself into thinking that it’s healthy. But, oh no, if you are doing it right, it is not.
We recently went through a whole bowl of this. It’s very addictive, as well as being unbelievably tasty, crunchy, bacony, oniony and sweet.
I think this is pretty close to what Whole Foods sells. A lot of the other recipes on the subject that I’ve seen don’t include the bacon or the candied cashews but, in my opinion, both are crucial. If you wanted a vegetarian version, you could of course skip the bacon, but that’s your decision. My personal preference is to very briefly steam the broccoli so that it is crisp-tender, to be honest, I’m not sure if Whole Foods uses raw or lightly steamed broccoli in their version, but that is . . . → Read More: Broccoli Crunch Salad (à la Whole Foods)
Peanut butter and jelly really is a timeless combination — just like macaroni and cheese. Olive oil and vinegar. Pizza and beer. The X-Files and Sunday nights. You get the idea. Also, be warned, these peanut butter scones are very habit-forming and a little well of jelly in the middle makes them even better.
A nice thing about these scones is that they also include whole wheat flour and wheat germ. They aren’t overly sweet (for instance, you’re not going to get confused and think you’re eating an oatmeal cookie), but they don’t taste completely healthy either. They’re a little decadent but not too much.
The recipe below is for a full batch of scones but it can easily be halved to make 4-6 scones. I tend to think the delicious factor on baked goods is about two – three days, so I tend to make a lot of half recipes. If you think you can eat 8-12 scones in that amount of time, definitely go for it. When you pat your dough in into a circle, just use a pizza cutter to for 4 larger or 6 smaller scones. Repeat if that’s what you’re . . . → Read More: For Breakfast and for Snacks: Peanut Butter and Jelly Scones
Cheese popcorn should not involve powdered cheese — that is a fact. I was recently looking for a recipe and I came across a bunch online that called for powdered cheddar cheese. Where do you even get that?
I thought about this cheese-related problem for a bit and came to the conclusion that I could probably just melt cheese on popcorn. The only tricky part is not burning the popcorn under the broiler. Whatever you do, when you are at that step, do not walk away from the oven. Just stand there patiently. Just. Stand. There. Trust me on that.
This is also a very versatile technique for getting tasty things to stick to the popcorn. I recently switched it up a bit and did a lemon, garlic and Parmesan cheese popcorn a little while back. Yes, of course just sprinkle Parmesan cheese onto popcorn, but if you toss some garlic butter and lemon zest with the popcorn and then sprinkle a little freshly grated parmesan on top, then do the broiler trick — well, it sticks a lot better. The lemon popcorn, by the way, was our snack during the 30 Rock finale . . . → Read More: Apple, Cheddar & Rosemary Popcorn
On the last shipment from Copper River Salmon, I got a package filled with smoked and canned salmon goodies. Such a nice way to end my time on the Fresh Catch Crew! The canned salmon was the last to be used and here’s what I did: Salmon Cakes.
So easy to make, something like this is perfect for a weeknight dinner! And if you do have an avocado, I recommend making the sauce too. Very zippy and creamy. Unfortunately, my avocado was extremely pale, so the photos don’t really do the sauce justice. You’ll just have to trust me. It was delicious and very avocado-y. Also, this could certainly be made with leftover, cooked salmon if you had some.
I also find that there’s no definitive recipe for meals like this — a can of salmon (5oz? 7oz? doesn’t really matter!), an egg, diced onion, bell pepper, maybe chopped olives, salt, pepper, whatever and then bread crumbs until it’s the right consistency. This is a great type of recipe to experiment with, so have fun!
Copper River Salmon Cakes with Spicy Avocado Sauce
Adapted from a recipe . . . → Read More: Copper River Salmon Cakes with Spicy Avocado Sauce
This French Friday with Dorie pick, for me this week, was the perfect recipe. It was super quick and chocolatey and aside from the nutella, I actually had all the ingredients already. Perfect!
Instead of brioche, I used challah as the recipe suggested as an alternative. But not just any challah — I had some cranberry challah rolls in the freezer. This was the perfect excuse to defrost one, slice it up, and slather it with goodness. Plus, I thought the cranberries added to the overall flavor.
1. I kind of wish the other side of the bread was toasted too. If I do this again, I’d probably toast the one side, flip it over and then spread the butter and toast up the second side.
2. I had no patience for a double boiler and just gave the nutella two 15-second cycles in the microwave.
3. I used chopped pecans for the top, as I didn’t have any hazelnuts.
That’s pretty much it. Here’s a link to everyone’s posts and my photos below.
The makings of a delicious snack.
Challah buttered and toasted, orange marmalade on.
Here . . . → Read More: FFwD: Nutella Tartine