Puff Pastry Wrapped Asparagus Makes 40 appetizers Read the original post here. Ingredients about 40 asparagus spears 1 package puff pastry, defrosted in the fridge for 24 hours oil in a spray bottle, or a few tablespoons in a small bowl to apply with a brush 1/4 cup finely grated Parmesan salt Preheat the oven […]
Author: cara_bgsk
Basil-Parsley Pesto
Basil-Parsley Pesto Makes 1-2 cups Read the original post here. Ingredients 2 garlic cloves 2-3 cups basil 1 cup parsley 1/4 cup pine nuts, toasted 1/4 - ½ cup olive oil 1/4 cup grated parmesan 1 lemon, juiced Combine the garlic, herbs, and nuts in a food processor. Pulse to grind. Add the oil slowly […]
Soy Sauce and Sesame Tofu Satay
Soy Sauce and Sesame Tofu Satay Makes 60 pieces Read the original post here. Ingredients 3 boxes (about 3 lbs) extra-firm tofu 1/4 cup canola oil 1 teaspoon dark sesame oil 1/2 cup soy sauce 4 tablespoons sugar 1/4 mirin (rice wine)* 1 tablespoon sesame seeds *Mirin is a great pantry item. If you don’t […]
Mom’s Potato Pancakes
I love latkes. Their crispy edges, their faint flavoring from onion and salt. Here’s my go-to recipe. Serve with applesauce or sour cream. **Recipes** My Mom’s Potato Latkes Serves 3-4 These are absolutely best eaten fresh, within 10 minutes of coming out of the pan. If you can avoid it, please don’t reheat them. Ingredients […]
Cooking For One: Grilled Eggplant Salad
DISH: Grilled Eggplant Salad MAIN INGREDIENT: Eggplant OCCASION: Vacation Day Lunch Sometimes, during the work day, backseat chef and sister, Jill, sends me links to recipes she’d like to see made. Sometimes they’re one hundred percent mouthwatering, and sometimes passing them up is as easy as a fruity pie. The latter is particularly true when […]
New Potatoes with Butter and Chives
New Potatoes with Butter and Chives Makes 6 side dish servings Read the original post here. Ingredients 2 ½ lb new potatoes 2 tbsp butter 2 tbsp finely chopped chives salt Bring a large pot of heavily salted water to boil. Add the potatoes (whole or halved) to the water and cook until a knife […]
Asparagus with Tarragon Vinaigrette
Asparagus with Tarragon Vinaigrette Makes 4 servings (I doubled it for this party) I improvised this dish using my newfound Julia technique of tying the asparagus into bundles, and finished it with a tried and true tarragon vinaigrette I often use with simply prepared vegetables. Read the original post here. Ingredients 1lb asparagus 1 tbsp […]
Boeuf Bourguignon
Boeuf Bourguignon Makes 10 servings Since we quarter-lifers today don’t necessarily have as much time or space as the average American home cook of Julia’s era, I mixed and matched her techniques with a simplified version of this dish in Ina Garten’s Barefoot Contessa Cookbook. The ingredient ratios were also adjusted to fit my crowd of […]
Patty-Pan Squash Sauté
Patty-Pan Squash Sauté Makes 3-4 servings Read the post that accompanies this recipe here. Ingredients 2 lbs Patty pan squash, scrubbed until clean, and cut into thick slices 1 Vidalia onion, thinly sliced 2 tbsp olive oil salt ½ cup basil leaves, chopped In a large Dutch oven or sauté pan with a lid, heat […]
Double Apple Walnut Cake
Double Apple Walnut Cake
Makes 1 loaf
The double apple contains both applesauce and diced apple. Together with the syrup and nuts, they make this version of the cake deliciously rich. Read the original post here.