Gorgonzola Cream Sauce – Now with Cream!
Unlike what’s passed off as the real stuff at casual dining chains, a true cream sauce contains nothing but heavy cream, and is on another level when it comes to taste and texture. A regular diet of cream sauce isn’t recommended, but once in a while, it’s nice to take a break from the old 2%, and the technique is dead simple. Simmer cream in a saucepan until it reduces and thickens slightly, flavor it however, and toss in some hot (hopefully stuffed) pasta. Done and done.
Since my mini-ravioli delivery system featured a squash filling, I decided to finish with diced apples and toasted walnuts. It was perfect with the rich sauce, and I recommend it if you’re using a similar pasta. Since the sauce itself is so easy, as in one ingredient easy, you can spend all that extra brainpower thinking of things you can add to it. I hope you give this great sauce technique a try soon. Enjoy!
Ingredients for 2 large or 4 smaller portions:
1 cup heavy whipping cream (36% fat)
salt and pepper to taste
cayenne to taste
3 ounces Gorgonzola cheese, crumbled
2 tbsp chopped Italian parsley
finely grated Parmigiano-Reggiano, optional
6 ounces dry mini-ravioli (double to 12-oz if using fresh ravioli or tortellini)
1/2 apple, diced
1/4 cup chopped toasted walnuts
Happy National Chocolate Day!
According to Twitter, today is National Chocolate Day, and to celebrate I'm re-posting one of my all-time favorite ways to enjoy this ancient pleasure, the Savory Chocolate Sea Salt Crostini. You can read the original post here, but to summarize, these are awesome. Enjoy!
Halloween Treat Special: The Devil’s Dentures!
I kind of like the minimalist look here, but there are dozens of ways you could up the grossness factor with these. Maybe some fancy fruit gummy worms, or rice pudding “maggots?"
It’s been a while since we posted a “scary” Halloween treat, and since most tend to be sugar bombs, I thought it’d be nice to share something a little healthier. I’m assuming there will be no shortage of candy around. Enjoy!
Next Up: Terrifying Halloween Treat
I'm about to post a Halloween treat that's so scary, I actually had to pixelate the photo! Stay tuned...if you dare.
The Best Ever Haunted Halloween Party - Simplified
We are so excited to partner with Smirnoff to bring you our Haunted Halloween Party. Party planning is some of the most fun I will have all season long. To make the party tons of fun and completely memorable I like to simplify the party plan and allow myself plenty of time to mingle and enjoy the event.
Click here for Recipe»
Boozy Bloody Mary Salsa
Appetizers
,
Boozy
,
Gravy-Sauces
,
Halloween
,
Mexican
,
Tomatoes
,
Vodka
No comments
While we were in the midst of planning our Haunted Halloween Party I was brainstorming all sorts of cool party food and I realized that I could turn my favorite salsa into a bloody mary salsa just by adding a few ingredients. What appetizer could be more fun for an adult party?
Click here for Recipe»
Enjoying Pomegranates with Less Mess
This time of year pomegranates make their annual appearance in produce aisles, and despite being beautiful, delicious, and nutritious, many shoppers avoid them because they simply don’t know how to work with the colorful, but mysterious fruit. This video shows a great method for harvesting all those juicy seeds without any mess. By the way, the individual kernels are water-proof, so don't worry about them losing any flavor in the bowl. Enjoy!
The Vampire's Kiss Martini - How to create a blood rimmed cocktail glass
The count has been working feverishly on a new potion in his lair in his castle in Transylvania in honor of All Hallows' Eve. He has mastered the perfect creepy blood drips on his cocktail glasses this Halloween, let him show you how. The Vampire's Kiss Martini is sure to 'turn you' with just one sip of this sweet and seductive cocktail.
Click here for Recipe»
“Local” Roasted Beets with Goat Cheese and Walnuts – Kill Once, Cook Twice
I was obviously kidding about vegetables being able to sense pain, but the more I think about it, who knows? Anyway, until I find out otherwise, I’ll assume the bloody root didn’t suffer for my pleasure, and just enjoy its incredible goodness. It’s the same assumption I use when eating chicken wings.
I really can’t think of a more perfect fall lunch. By the way, in addition to making a great mid-day meal, this would also work nicely as a fancy side dish come holiday time, and you have plenty of time to practice. I hope you give this a try soon. Enjoy!
Ingredients for 2 portions:
1 or 2 tbsp walnut oil
1 roasted beet (*about 8 oz)
2 oz goat cheese
salt and pepper to taste
1/2 cup roasted chopped walnuts
2 tbsp champagne or sherry vinegar
thinly sliced beet greens and fresh chives to top
toasted walnut bread to serve with
*Note: Since beets come in all sorts of sizes, you’ll just have to go by feel. Roast a beet or two, slice it up, see how much you have, pick a baking dish that large enough for one layer, cover the bottom with walnut oil, toss in the beets, fill in between with goat cheese, season, bake and dress as you see fit.
Bolognese Sauce – Hip Hip Hazan!
One thing that always surprises people making this recipe for the first time is the absence of garlic. Hazan railed against the common belief that garlic should be added to any and all Italian recipes. She once wrote, “the unbalanced use of garlic is the single greatest cause of failure in would-be Italian cooking,” and “Garlic can be exciting when you turn to it sporadically, on impulse, but on a regular basis, it is tiresome.”
Anyway, I really hope you give this classic bolognese a try, and if you do, and there’s some extra wine around, please raise a glass, and toast the “Nonna” of Italian cuisine in America. Enjoy!
Ingredients for 6 portions:
1 tbsp olive oil
2 tbsp butter
1 cup finely diced onions
1/2 cup finely diced celery
1/2 cup finely diced carrot
1 1/2 tsp salt, or to taste
freshly ground black pepper and cayenne to taste
1/8 tsp ground nutmeg
1/8 tsp ground nutmeg
1 1/2 lb ground beef
1 1/2 cups milk
2 cups white wine
1 can San Marzano plum tomatoes (28-oz), about 3 cups
2 cups water, or as needed
Italian Sausage and Pepper Soup in Just 30 Minutes
Chicken
,
Italian
,
OnePotMeal
,
PARADE
,
Peppers
,
Soups-Stews
,
Vegetables
No comments
Can you really ever have enough soup? I think not. I am not big on whimpy soups. I like hearty flavorful, 'beefy' soups. The kind of soups that stick to your ribs that you can walk away from the table without needing to eat a whole loaf of bread too and really feel satisfied.
Click here for Recipe»
Not That Mole
I saw a tweet about October 23 being National Mole Day, which served to remind me that I’ve still not done a take on this magical Mexican sauce. The video below is from my friends at Allrecipes.com, and looks like a great place for me to start my experiments.By the way, as I searched for more info on how National Mole Day came to be, I realized it wasn’t “Mole” the sauce; it was actually “Mole” the scientific unit of measure. Now, why would scientists name a unit of molecular weight after this delicious Mexican sauce? Anyway, enjoy the video (you can see the written recipe here), and if you have any secret mole-making knowledge, feel free to pass it along. Enjoy!
Apple & Cheddar Cheese Soufflés – Great for People Who Stink at Folding Egg Whites
I pressed on, and despite my tragic encounter with gravity, the resulting soufflés were simply fabulous, which just goes to show that maybe we need to relax about this whole folding thing. Sure, more bubbles would make it go a little higher, but if you’ve never made a soufflé before, I hope this gives you some new-found courage.
If you decide to give these a whirl, please promise me you'll use a great cheddar. I used a sharp and creamy Cabot, but any other quality, aged cheddar will work. These apple cheddar soufflés are very versatile, and would make a great appetizer, a special holiday brunch starter, or deliciously different dessert. I hope you give them a try soon. Enjoy!
Ingredients for 4 (I used Le Creuset 4 3/4-ounce size):
For the apples:
1 tbsp butter, heated until edges start to turn brown
1 apple, cubed
1 tbsp sugar
For the batter:
2 tbsp flour
2 tbsp butter
1 cup milk
1/2 tsp salt
pinch freshly ground black pepper
pinch cayenne
pinch nutmeg
pinch nutmeg
3 oz sharp white cheddar, or almost 1 cup grated
2 eggs, separated
Bake at 400 degrees F. for about 22 minutes
*Assuming you don’t drop a measuring cup into your folded egg white fluffed batter, you should have about 2 cups of batter. You can divide each 1/2 cup portion into whatever sized ramekin you have, but a 4 3/4 to 5 oz size is ideal. Basically, when it’s fully puffed and browned, it’s done. And for goodness sake, serve very warm, but not piping hot!
One Skillet 3 Cheese Manicotti with Meat Sauce in Just 30 Minutes
30Minutes
,
Italian
,
OnePotMeal
,
PARADE
,
Pasta
,
Skillets
No comments
With a devotion to pasta and cheese it should come as no surprise that I love manicotti. But like so many old favorites, I just don't take the time to make it. Well, time is no longer an issue. I have created a new favorite 3 Cheese Manicotti with Meat Sauce. Its made all in one skillet and ready in just 30 minutes!
Click here for Recipe»
Building a Bigger Baguette
People are asking if you can make larger loaves, and the answer is a definite yes. Here you see a batch of dough made into two larger baguettes, which took about 20 minutes to bake, I think. I should have timed it for you, but I was mesmerized by their beauty as I kept peeking to see if they were done, and never checked the clock. It's hardly my fault.You can also make one giant loaf, but may want to reduce the temperature to 450 F., since the baking time is going to be longer, maybe 35-40 minutes or so. By the way, you can always test with a thermometer, and pull the bread at an internal temperature of 190-200 F. Enjoy!
Root Beer Float Martini Dessert Cocktail
Saturday is game night around these parts. Spades, Poker, Uno, Skipbo, Rummy and even Farkle or Yahtzee from time to time. I tell ya we are wild and crazy like that! We invite a handful of our best friends over and we catch up over some yummy snacks that I will serve and from time to time our friends will bring our favorite game night treat. Root Beer floats!
A 2 liter bottle of root beer and a 1/2 gallon of ice cream is all it takes to satisfy this crew. But from time to time Chad and I enjoy our favorite root beer float in a grown up version. The Root Beer Float Martini is a cocktail that will wow you and your guests!
Click here for Recipe»
Perfect French Baguette at Home – Only Impossible If You Don’t Try It
I’d explain about the water, the flour, the centuries old starters, and the steam-injected ovens. I told them what I’d been told; that it was simply impossible, or as the French say, "impossible!"
That was, until I actually tried to make some. Much to my amazement, not only was it possible, it was really pretty simple. The key is water. That goes for the dough, and the baking environment. The dough must be very sticky, as in hard-to-work-with sticky. This is nothing well-floured fingers can’t conquer, but I did want to give you a heads-up.
Anyway, who cares why it works, the important thing here is that real, authentic, freshly-baked baguette is now an everyday reality. One thing worth noting; I adapted this no-knead version from a recipe I found herelast year. The original is in metric, so I’ve converted it, but also included the original flour and water units in case you want to get it exact. I hope you give this easy, and so not impossible baguette recipe a try soon. Enjoy!
For 4 smaller or 2 large baguette:
1/4 tsp dry active yeast (I used Fleischmann's Rapid Rise Yeast)
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
(Note: if you want to use a traditional bread technique, add the whole package of yeast (2 1/4 tsp) and proceed as usual)
1 1/2 cups water (325 grams)
1 3/4 tsp salt
18 oz by weight all-purpose flour (500 grams), about 4 cups
- Mix dough and let rise 12-14 hours or until doubled
- Punch down and shape loaves, let rise covered with floured plastic 1 to 1 1/2 hr or until almost doubled
- Bake at 550 F. about 15 minutes or until well-browned
- Spray with water before baking, at 5 minutes, and at 10 minutes during cooking time
Candy Corn Oreo Cookies and Cream Fudge Bars
My husband is a huge fan of candy corn. As soon as you see them in the stores they will certainly be in my pantry. Well this year we happened to be at Target and Chad spotted the candy corn Oreo's. He surprised me with them. You see he loves candy corn and I love Oreo's. It is like a match made in a sugar heaven.
Of course I could have just devoured the whole bag of Oreo's, which to be honest did originally sound like the best option. But I decided to create a fabulous dessert that would combine these fun Oreo's and candy corn.
Click here for Recipe»
Cheesy Chicken and Broccoli Casserole in 30-Minutes
30Minutes
,
Broccoli
,
Casseroles
,
Chicken
,
PARADE
No comments
I never really embraced casseroles until I moved out on my own. Once I became a busy mom, simple has become a way of life that carries from the kitchen to travel and back again. Casseroles truly embody a simple dinner. Especially on the weeknights after a long day of working, schooling, play dates and taking care of the family a simple dinner is perfect.
Click here for Recipe»
Kicking Off Side Dish Season with Roasted “Wild” Mushroom and Potato Salad
“Wild” mushrooms have never been less so, and that’s a good thing. Not that hunting for mushrooms in a dewy forest isn’t fun, but I’ll take a nice safe grocery store over actual labor anytime. Especially since the selection has gotten so much better over the years. You can easily find 5-6 varieties of mushrooms in the big markets, and they all will work.
Not only is this salad good hot, room temp, and cold, but it also works for breakfast, lunch, and dinner. I hope you give it a try soon. Enjoy!
Ingredients for 6 portions
2 tbsp olive oil, more as needed
2 lbs new yellow or red potatoes
1 lb trimmed wild mushrooms
2 oz pancetta
salt and pepper to taste
3 tbsp sherry vinegar
2 tbsp tarragon
2 garlic cloves, finely minced
Note: I roasted the potatoes at 400 F. for 30 minutes, then turned the oven up to 425 F. to finish with the mushrooms. For simplicity’s sake, just use 425 F the whole way. It’s 30 minutes for just potatoes, then about 20-30 more with the mushrooms, tossing a few times. Don’t stop until everything is looking awesome.
Homemade Cream Cheese – The Labneh Way
Like I say in the video, the taste is a bit bolder and tangier than that stuff from Philly, but when is that ever a bad thing? Michele found some amazing sheep’s milk yogurt at a local farmer’s market, and it was incredible in this, but I've used regular yogurt and it works wonderfully as well.
Most recipes for this say you can eat it after one day, but I really think the two-day “aging” and pressing process does great things. The taste mellows out a bit, and the texture gets even denser and richer feeling. Besides, if you don’t press it, you won’t get those signature, and ultra sexy cheesecloth fabric marks! I hope you give this homemade cream cheese a try soon. Enjoy!
Ingredients for about two heaping cups of cream cheese:
1 quart yogurt, try to get something really nice from a dairy, or use Greek-style
1 tsp kosher salt or to taste
cheesecloth
*If needed, use a paper towel to blot off any additional moisture that come to the top during the 2-day pressing in the fridge.
*If needed, use a paper towel to blot off any additional moisture that come to the top during the 2-day pressing in the fridge.
Note: I’ve only made this one way, so I’m not sure what happens if you deviate from the recipe and use low-fat yogurt, etc. Let me know if you try something different!
Best Ever Top 10 All Time Copycat Recipes
Everyone has their all time favorite dishes, we have many and have created copycats of our top 10 here. Whether you are jonesing for a cheddar bay biscuit from Red Lobster, Magic Shell, Starbuck's Cranberry Bliss Bars or Chipotle's Cilantro Lime rice have we got treats for you. Tried and true recipes from scratch that the whole family will love.
Click here for Recipe»
Salt-Roasted Chicken – Tastes Like Chicken
The problem is we get so tied up in adding things, that we forget how amazing roast chicken can be when we take things away…like everything, except a very generous dusting of kosher salt.
Of course, no matter how juicy and chickeny your chicken tastes, it can only get better garnished with a little spoonful of thyme butter sauce. I wanted to remind everyone how simple it is to make these quick, butter-based pan sauces. If you know how to make one, you know how to make a thousand.
The important thing to remember is that any time there’s a pan sitting around crusted with caramelized meat drippings, you’re always only three minutes away from a world-class sauce. I hope you give this a try soon. Enjoy!
Ingredients for four portions:
1 big chicken, about 3 1/2 to 4 pounds
lots of kosher salt (coat the entire surface of the bird, inside and out, with the salt, being extra generous on the breasts)
– Roast at 450 F. for 50-60 minutes
For the sauce:
1 tbsp thyme leaves
1 lemon, juiced
1/3 cup chicken broth (plus all extra juices from rested chicken plate)
2 tbsp cold butter cut in 4 pieces
salt and pepper to taste
cayenne, to taste
(Note: I’m totally guessing at measurements here, since you kind of just splash stuff in. Use the force.)
Sriracha Honey Chicken Wings
Appetizers
,
Asian
,
Chicken
,
GameDay
,
Sponsored
No comments
This giveaway has ended.
We are so excited to be partnering with Terrapin Ridge Farms. We love fun dips, sauces and toppings and that is just the beginning of what we found on their site. Playing with their sauces, spreads, dips and glazes was so much fun. I can not believe all the flavors that are available.
I remember, a few months ago while vacationing we ran into this great boutique shop that sold salsas, jellies and jams. We spent hours in there sampling the different flavors. I have such appreciation for unusal flavor combinations and we were looking for something to really knock our socks off.
After working with Terrapin Ridge Farms over the last few months I am completely and totally blown away by the fabulous flavor combinations available from one brand. I was most taken by their commitment to quality. They use the very best ingredients and most are all natural and gluten free. Which makes me feel great about serving them to my 3 year old.
While I enjoyed playing with all of their products, and believe me there are an array of amazing flavor combinations, my favorite was their Sriracha Sauce. I swear it is perfect heat for me. Living in the southwest we eat a lot of hot peppers, spices and hot flavors. I like heat but I am more of a medium heat kinda girl. Where Chad loves Serrano and Habaneros, they can be a little much for me. This Sriracha Sauce is perfect. It starts off with the classic sriracha and they add tomato puree and some smoky spices to really knock it out of the park.
Click here for Recipe»
National Pizza Month? Sure, Why Not!
Of course, man cannot live by crust alone, so you'll also need some sauce, a few creative topping ideas, and a brilliant technique to reheat those cold, leftover slices. You know the drill; simply click the links to watch/read the original recipe post. Enjoy!
 | No-Knead Pizza DoughSo easy and fun to make, unless you like kneading, then maybe not so much. |
 | Wolfgang's California Pizza DoughThe original chef-to-the-stars shares this very user-friendly, all-purpose pizza dough recipe. |
 | Pizza SaucePizza sauce is almost as important as the dough, so don't even think about using something straight from the can. |
 | Asparagus, Ham, and Ricotta PizzaI generally don't like a lot vegetables on my pizza, since that's what salads are for, but asparagus with ham and ricotta is another story altogether. |
 | Sausage and Egg PizzaEggs on pizza? Yes, yes, and yes. Yes. |
 | Potato Pesto PizzaDo you love pizza, but wish it had more carbs? Well, this potato-topped pesto pizza is just what the "doctor" ordered. |
 | How to Reheat PizzaThis went viral for a reason. Simply put, this method produces a better slice of pizza than when it was first made. |
Cheesy Crackers – The Simple Joy of Homemade Crackers
I’m happy to report that they are better anything I’ve ever had out of a factory-sealed package. They have a much better texture with more crunch, and way more real, cheesy flavor. The only thing they have less of is ingredients; like by 45 to 5.
As far as the cheese goes, I went with three parts sharp cheddar to one part Parmigiano-Reggiano. I’m giving the cheese measurements below in weight, as the proportions to the rest of the ingredients are critical, and as you’ll see in the clip, measuring by cup is highly inaccurate. Since I used a fine grater on the very dry, hard cheese, it looks like well over a half-cup of cheese, but in fact was only one ounce.
Okay, I feel better. I hope you give these delicious homemade cheese crackers a try soon. Enjoy!
Ingredients for about 36 crackers:
(Note: This is a half recipe, you should double to make enough for a party)
Based on this recipe from Joy the Baker
2 tablespoons room temperature unsalted butter
3 ounces sharp cheddar cheese, grated (about 3/4 cup lightly packed)
1 ounce Parmigiano-Reggiano cheese, finely grated (about 1/3 cup lightly packed)
1/2 tsp paprika
pinch of cayenne
1/4 teaspoon salt
1/2 cup all-purpose flour (2.25 oz by weight)
1 tablespoon cold water
Caramel Apple Pie Martini - The Ultimate Fall Cocktail
Some of my fall flavors are apples and caramel. I have a ton of favorite apple dishes; savory and sweet. But, caramel... Caramel truly invades my every thought during the fall and winter. Caramel and apple are the perfect combination in desserts.
My brilliant husband has transformed my favorite fall flavors and perhaps my favorite pie into a magnificent cocktail. The Caramel Apple Pie Martini is everything I could ask for in a fall cocktail, all in one glass. The caramel and apple flavors truly come through in this cocktail. It is silky and perfectly balanced with just a little kick to keep you warm.
Click here for Recipe»
Tomato Bisque – Soup Might Not Count as a Meal, but Bisque Certainly Does
There are different opinions on what makes something a bisque. Technically, it’s made from some sort of shellfish puree, but modern usage includes vegetables as well. Above and beyond that, it has to have cream, and be thickened with rice.
One problem with many of the tomato soups I’ve had, is that they are either thickened with tons of tomato paste, which is like eating a bowl of pasta sauce, or they’re thickened with a flour roux or cornstarch slurry, which leaves them too pasty for me. A little rice thickens the soup just as well , but also gives it a nice silky texture.
As far as the canned tomatoes go, we’re using the same argument here we use for tomato sauce. Unless you have some amazingly sweet, vine-ripened specimens around, that you’ve peeled, seeded, and cooked down to get rid of the excess moisture, then chances are San Marzano tomatoes will produce a superior product.
I tried to stress in the video how important it is to adjust the seasonings to your liking, especially the sweetness. Many of us were raised on Campbell’s tomato soup (and grilled cheese sandwiches, of course), and because that flavor is so ingrained in our taste memories, you need to get this at least close for it to work. Taste, adjust, taste, adjust, and as always, enjoy!
Ingredients for 6 Portions:
1 tbsp olive oil
1 cup diced onion
1/2 cup diced celery
3 cloves garlic
1 quart chicken broth, plus more as needed
1 (28-oz) can crushed San Marzano tomatoes, or about 3 1/2 cups of other crushed tomatoes
1/2 tsp paprika
3 tbsp white long grain rice
1/2 cup heavy cream
1 or 2 tsp sugar, or to taste
1 or 2 tsp sugar, or to taste
salt and pepper to taste
cayenne to taste
basil to garnish
Subscribe to:
Comments
(
Atom
)
No comments :
Post a Comment