Tag: recipes
spanish tortilla

This is a great brunch dish, and I’m lining up my arsenal of brunch, make-ahead, and feed-a-crowd dishes for the festive season. My other set of in-laws and one of my brothers-in-law are coming for Christmas, so we’ll be eating. A lot. And this recipe eats really well.

I’ve made quiches, but never a proper egg tortilla. This recipe was from the America’s Test Kitchen Skillet Recipes special edition magazine (it might also be in the Best Skillet Recipes book). I kind of loved the lack of crust, and the firmer-than-an-omelette texture. Also, I would say chorizo has been my other favorite ingredient this year (next to beef short ribs). I’m going to have to try this again and experiment with some other flavors, but this one was super delicious.

6 Tbsp plus 1 tsp olive oil
1.5 lbs. Yukon Gold potatoes, peeled, quartered, and cut into 1/8″ thick slices
1 onion, halved and sliced thin
Salt and pepper
8 large eggs
4 oz. chorizo sausage, casings removed
4 scallions, thinly sliced

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Smitten Kitchen grilled cheese

Hannah and I had lunch yesterday with my good friend Kathy, a music journalist who is just so fierce–I’ll be posting more about her in the new year when she starts popping up on my television regularly. We ate at Spuntino, home of the supremely yummy small plates and burgers and truffle fries. She told me I’d “finally” posted another recipe (that baked ziti). Her devotion to this little blog of mine earns her all of the hugs and a quilt that I just delivered. More on that later. In the meantime, here is another recipe. I fully believe in giving the person what they want…or something?

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baked ziti

Dishes like this are what cold weather is for. It’s what makes it tolerable. Cheese, tomatoes, pasta, plenty of leftovers or enough to share. This is such a great option if you’ve got a crowd to feed over a holiday weekend and are tired of the Christmas leftovers. I might even make this for Christmas Eve this year.

Read more on Skillet Baked Ziti…

applecranjam1

Last year in early November, with the very last remnants of my spoils from apple season, I made this fantastic jam for Thanksgiving. I gave jars of it to Hannah’s teachers at school the day before Thanksgiving break last year (but not this year, she was out sick with an ear infection the whole week). We served it at the table for the big feast. We served the last jar of it last week for Thanksgiving, and I still forgot to take photos of the jarred goodness instead of the giant pot of hot goop.

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gnocchi with bacon and tomatoes

I guess it’s a bacon-and-greens kind of month. This one is a super easy weeknight dinner from the April 2014 issue of Food Network Magazine. It’s amazingly substantial without using many ingredients, which I always appreciate.

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IMG_5683-001

This was a totally improvised dish inspired by the amazing brussels sprout frittata recipe I found last winter in Food and Wine. I actually made this not long afterwards, and I’ve made it once or twice since. I am creative in many ways, but improvising recipes usually isn’t one of them. This is an exception!

Read more on Pasta with Brussels Sprouts and Bacon…

portbeefstew

Short ribs, short ribs, short ribs. Another amazing short rib recipe from the November ’13 issue of Food & WineIt was a good meat issue. I’m finally getting around to posting this after making it way back in March or April. It was delicious. Maybe not as delicious as the Bourguignon, but it was also a little less involved. More manageable on a weeknight. And I rarely cook anything with port, it was yummy.

2 tablespoons extra-virgin olive oil
3 pounds well-trimmed boneless beef short ribs, cut into 1 1/2-inch pieces
Salt
Freshly ground pepper
2 large Spanish onions, very thinly sliced
3 medium carrots, cut into 1/2-inch chunks
1 cup ruby port
1 1/2 cups dry red wine

Read more on Portuguese Beef Stew with Ruby Port…

apple pie filling

A few years ago, when I first started canning, I put up some apple pie filling. It was fine, but the apples were so mushy by the end of the canning process that they practically disintegrated in a baked pie.

I didn’t try again until last fall, when I read a whole bunch of recipes for canning apple pie filling in the hopes of finding the one that would work.

Read more on Apple Pie Filling Part Deaux…

preserved lemon mixture

It has been a week, and for dinner I had two slices of cold pizza scarfed down while manning the book fair cash register at Back to School Night. I am suddenly starving, but I can’t eat this late without repercussions. So, let’s talk about Roasted Chicken Breasts with Preserved Lemon instead. That’ll help.

When I made this weeks ago I was too busy eating it to actually take a picture of the finished product, but you can see from the above photo that the chicken was slathered in amazingly good goodness. This was another summer recipe from The Splendid Table’s How to Eat SupperI made 2 breasts instead of 6, but I only halved the rest of the recipe. A third of a third was just more than I could calculate while hungry (which I almost always am when cooking). Hungry math is just bad math.

1/4 to 1/2 preserved lemon (rinse it lightly)
1/6 cup extra-virgin olive oil (I eyeballed half of a 1/3 measuring cup)
1/4 cup fresh coriander (cilantro) leaves
1 large garlic cloves
1/2 “generous” tsp whole cumin seeds
2 large bone-in, skin-on
Freshly ground black pepper

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chicken adobo

I’m not going to show the final photos I took of this dish, because it is just a sticky, saucy, delicious mess. I’ll leave it with the cleaner looking photo of the chicken and onions, but know that after that point I covered this dish in the amazing sauce until it was unrecognizable and absolutely not pretty. But pretty is skin deep, and delicious is to the bone.

Again, this year was the summer of The Splendid Table’s How to Eat SupperThis is a famous Filipino dish, and I did use breasts instead of thighs (still cannot convince Adam that chicken thighs are worth considering). But the overnight marinading and the sweet and vinegary sauce are just pretty amazing, and this is a cuisine I haven’t tried before. I’m really glad I did.

1/4 cup soy sauce
10 large garlic cloves coarsely chopped
1 Tbsp fresh-ground black pepper
1-1/4 cups Filipino palm vinegar, cider vinegar, or white distilled vinegar ***I used cider vinegar
1 cup whole canned tomatoes with their liquid
2 bay leaves, broken
3 lbs. (about 8) bone-in, skin-on chicken thighs ***Still can’t convince Adam to try thighs, I did skin-on, bone-in breasts instead
Extra virgin olive oil
2 medium onions, sliced thin
2 whole scallions sliced thin (optional)

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