We tried this quick, chicken broth-based soup from Cook’s Illustrated. Soak ¼ oz dried porcini mushroom in hot water, then remove and mince the reconstituted mushroom. Set aside the mushroom soaking broth and save ½ cup dor the soup. Heat 5 ½ cups low-sodium chicken broth, ½ cup mushroom soaking broth, ½ cup uncooked long… Continue reading Mushroom and rice soup
Tag: western
Cream cheese swirl brownies
We tried this Cooks Illustrated recipe: https://www.cooksillustrated.com/recipes/7987-cream-cheese-brownies (Aug. 2016)
Buffalo chicken drumsticks with charred romaine hearts and blue cheese dressing
I grew up eating buffalo chicken wings, and we tried this ingenious supper version from Molly Gilbert’s Sheet Pan Suppers cookbook. The Buffalo chicken recipe is available here: http://fleurdelolly.blogspot.com/2015/04/sheet-pan-suppers-buffalo-chicken.html?m=1 and the charred romaine hearts recipe is here: http://fleurdelolly.blogspot.com/2015/04/sheet-pan-suppers-charred-romaine-with.html?m=1 (July 2016) Our modifications: We increased basic cooking time from 30/35 mins to 40 mins. We also… Continue reading Buffalo chicken drumsticks with charred romaine hearts and blue cheese dressing
Sage and butternut squash frittata
We tried this recipe: http://cookieandkate.com/2014/butternut-squash-frittata-with-fried-sage/. Instead of frying the sage, we added 2/3 of fresh, julienned sage to the frittata mixture before baking and saved the remaining 1/3 for garnish. We served the frittata with a simple salad and bacon strips. (May 2016)
Balsamic roast stone fruit and pear sundae
We followed this recipe but used two pears as well as peaches and cherries: http://cookieandkate.com/2013/balsamic-stone-fruit-sundae/. We modified by increasing balsamic vinegar to 4 Tbsp (¼ cup). (May 2015) Note: We like the following ratio of sugar to vinegar: 3 Tbsp vanilla-infused sugar and ¼ cup balsamic vinegar (3 Tbsp regular balsamic and 1 Tbsp fruit-infused… Continue reading Balsamic roast stone fruit and pear sundae
Caramelized pears a la mode
We tried this Chuck Hughes recipe that involves butter, brown sugar, pears, and a splash of bourbon. We garnished with Ben & Jerry’s vanilla ice cream and crumbled Biscoff (in lieu of graham crackers). Recipe here: http://m.cookingchanneltv.com/recipes/chuck-hughes/caramelized-pears.html (Apr. 2016)
Italian-style lemon polenta cake
We tried this almond and corn meal recipe from Nigella Lawson: http://www.foodnetwork.com/recipes/nigella-lawson/lemon-polenta-cake-recipe.html. The lemon glaze is a nice touch. Our cake was a little grainy due to the cornmeal texture; we recommend using a fine-grain meal. (Mar. 2016)
Shaved kohlrabi with apple and toasted almonds
This recipe has citrus notes with fresh spearmint and toasted nuts (originally hazelnuts, but we used almonds). Recipe here: http://www.epicurious.com/recipes/food/views/shaved-kohlrabi-with-apple-and-hazelnuts-51214700 We drizzled ½ tsp olive oil over the chopped, toasted nuts and seasoned lightly with salt. (Mar. 2016)
Chocolate-dipped ginger puff pastry twists
This is a relatively easy dessert to make from store-bought puff pastry. Make sure your fridge has room to hold two baking sheets, as refrigeration is required between steps. To retain crispness, store the finished twists at room temperature. Recipe here: http://m.puffpastry.com/recipe/50036/chocolate-dipped-spiced-twists (Feb. 2016)
Chocolate and pecan croissant bundles
We followed this recipe for triple chocolate bundles, but used only two type of chocolate chips (a 2:1 ratio of semi-sweet to milk) and added pecans in lieu of the third chocolate flavor. Recipe here: http://www.tasteofhome.com/recipes/triple-chocolate-bundles (Feb. 2016)
Cooking Adventures 