5 year Blogaversary! Chocolate-Stout Brownies


Something sweet for this special occasion. This was deliciously dense,¬†chocolaty¬†and moist. You won’t be able to eat more than a tiny square. Soooo rich! More like fudge than a brownie.


Note: hit the foil with some cooking spray to ease the removal.

Recipe link
Bon Appetit Magazine / February 2012


Risotto with Leeks, Shiitake Mushrooms & Truffle Oil

This was the  first recipe I made with items from my Full Circle organic produce delivery. Mike is not a fan of truffle oil but he loved this dish. All the ingredients worked together magically!

Tip: It was hot out and I was not about to turn on the oven… so for the mushrooms I just¬†sauteed¬†them in a pan!

shrooms & onions                     leeks & cream                              rice & stock

Recipe link
Bon Appétit | September 2007

Guinness Float

Our St. Patrick’s day was spent as usual making corned beef. This year we made reuben sandwiches and for dessert I decided to make floats. I’m not a Guinness kinda gal, but my Irishman is, so this was my gift to him. It’s a pretty involved cocktail to make but he thoroughly enjoyed it so it was worth the time. I downed the ice cream and the whipped topping but most of the bitter stout remained in the glass. All that was left of Mike’s was a bit o’ cream on the tip of his nose.

Recipe link
Bon Appetit magazine / Feb 2011


Past corned beef recipes:
Guinness Corned Beef and Cabbage
Basic Corned Beef Sandwich
Corned Beef Hash with Fried egg

Bacon-Infused Carolina Fish Stew

We arrived late in the morning to the fish booth at the Los Gatos farmers market and missed out on the lobster tail special they had so the fish lady suggested we try her insanely huge prawns instead. She said they tasted just like lobster and she was not kidding! I knew exactly how I wanted to use them… I had just read the Feb. issue of BA and this recipe jumped out at me. To go with the massive shrimps we picked up some cod and halibut from Whole Foods.¬†The result was a pool of¬†wonderfully sweet, salty,clammy, smokey flavors.¬†I will for sure make this again in the future.

BTW -we used polenta instead of the suggested grits but I’m sure it would be great with grits or rice.

Note: The real name of this dish is Bacon-Infused Carolina Fish Muddle but the word muddle is unappetizing to me so I changed it.

Recipe link
Bon Appetit magazine / FEBRUARY 2012

Momofuku Crack Pie

Everyone under the sun has swooned over the “crack pie” from Momofuku Milk Bar in New York. When I saw the recipe in Bon Appetit I thought I better make it since I have no plans to visit NYC in the near future. I gotta say I was a bit worried about the lack of ingredients. All it really called for was butter, eggs, sugar, oats and cream. How could that be a pie? It sounded more like a cookie so I looked around the web to see how other people’s pies turned out. The only thing I found was a bunch of inconsistencies. There are many recipes on the net and none are the same. Baking times & temp to ingredients differ. I think pastry chef Christina Tosi doesn’t really want us all to know how to make her addictive pie! But in the end it turned out fabulous. It smelled and tasted like a gooey buttery caramel oat bar.

Tip: I read that some people complained that the pie was a runny pool of butter. You have to cook it for at least 30 minutes AND let the pie rest 2 hours then sit in the fridge preferably overnight. Don’t be impatient…it’s worth the wait!

Also, the BA recipe said to bake for a total of 50 minutes. I did it for 45 because the online comments said it was a bit overcooked. Next time I’ll probably bake for 35 (25 min on 350¬į & 10 min on 325¬į) just for a tad more gooeyness.

Recipe link
Bon Appetit Magazine / September 2010

Our Holiday Feast

Christmas dinner was at our house this year. Here was the menu:

Filet mignon with port sauce and horseradish cream, radish apple and onion salad, sherry vinegar and molasses glazed carrots, potato mushroom gratin and caramel banana bread pudding. It was a meal to remember!





Everything turned out fantastic. I would make any one of these recipes again and again and again…

Spiced Pumpkin Soup

We received a Sugerpie pumpkin in our produce shipment from Farm Fresh to You. I really didn’t know what to do with it. My plan was to stick it by the front door and see if it would make it to Halloween but Mike had other ideas. He wanted to make soup and that’s exactly what he did (with a little help from me….).

spiced pumpkin soup garnished w/ heavy cream, cilantro & roasted pumpkin seeds

The ingredients used in this dish were pretty unique for a pumpkin soup (banana, coconut and curry) but they all melded perfectly. The flavor was not overly sweet and the spice was subtle. I actually added a little extra condensed milk because I prefer the sweetness. When we make this again I might even use regular coconut milk instead of unsweetened. I wish I had smell-o-vision because this had a wonderful aroma. If you want an early taste of the holidays try this sumptuous soup. I’m glad Mike saved the pumpkin from its Halloween demise…

Recipe source: Bon Appétit Magazine РNovember 2002
Recipe link
Need instructions for cooking a pumpkin? Look here

Note: This is my entry for the First Thursday: Color orange event (Hey, it started out orange!) held by Michelle @ Thursday Night Smackdown

Cheddar Burger with Balsamic Onions and Chipotle Ketchup

So which burger looks better? On the left you have the cover model of the July 08 bon appetit mag and on the right you have our version. We made a couple substitutions to the ingredients. First, we didn’t have cheddar so we used swiss. Next, instead of searching for canned chipotles we mixed in a ground chili chipotle spice to the ketchup that we had on hand. Finally, I wasn’t in the mood for an english muffin so we used soft, fresh ciabatta. They said they used a muffin but that sure looks like a bun. If you ask me the bon appetit burger had some work done and some retouching.

Either way you look at it, it was a bangin’ burger. The ketchup had a spicy kick and the onions were sweet. Variations of this burger will grace our table for years to come… gotta add some bacon and maybe avocado or shrooms next time!

Recipe link

Curried Lamb Burgers

So did the h-u-g-e burger on the July cover of bon appétit call to you as you stood at the checkout in the grocery store? That burger looked so darn good I had to have it. The cover story gave recipes for a variety of burgers. The 1st burger Mike chose to recreate was the Curried Lamb Burger with Grilled Vegetables and Mint Raita.

I found the texture of the lamb patty to be wonderful and it was super juicy. Much nicer than regular beef. The sauce was minty fresh, and I will use that naan more often. It is a nice alternative to a bun. The only thing I wasn’t crazy about was the curry flavor. I have never been a fan. It was cool to be adventurous and try something new but I think I’ll stick to my royale with cheese.

Recipe link

Next on the list: Cheddar Burger with Balsamic Onions and Chipotle Ketchup. The bon app√©tit covers have been really enticing this year, so much that I just ordered a subscription. It’s much cheaper than buying the individual issues.

Deep Dark Chocolate Cookies

While in Mendocino Raquel made the deep dark chocolate cookies from the bon appetit June 2008 issue. Wow, these were sinful. They were great right out of the oven but I think I preferred eating the balls of dough. They tasted like dark chocolate truffles! Made without butter or flour you can pretend they are healthy.

Tasty tip: watch the oven closely or these bad boys will burn. Recipe link


%d bloggers like this: