Tomato and Pepper Gazpacho with Sherry

Our CSA produce delivery gave us 4-5 lbs of tomatoes in a single week (3 varietals). That’s a lot of tomats! There was also a couple cucumbers so making a gazpacho was a no-brainer. This José Andrés recipe was delightful.

Recipe link
Bon Appetit /September 2010

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° & 10 min on 325°) just for a tad more gooeyness.

Recipe link
Bon Appetit Magazine / September 2010

Roasted Pepper Bruschetta


Best Bruschetta EVER! We made two changes to the recipe —

1) added garlic to the tomato mixture (a must!)

2) we used mozzarella & parm because that’s what we had in the fridge.

The peppers are hard to see but they are underneath the cheese & tomatoes

This was even better than many of the tapas we had in Spain and a great way to use up the end of summer heirlooms.

Recipe link
Bon Appétit | September 2002

Shrimp and Fingerling Potatoes in Tomato Broth


My bread was super happy to slop up this broth. It was tasty and hearty but next time I would add some more variety of fish. Maybe scallops and halibut.

Recipe link
Bon Appétit | February 2009

Corned Beef Sandwich


I hope everyone had a wonderful St. Patrick’s Day! This year I kept things simple. Corned Beef, Swiss cheese and Emeril’s Horseradish Mustard on Irish soda bread. I really wanted to make rye bread but couldn’t figure out a way to do it in less than an hour so that’s how soda bread made it into the sando equation. Soda bread is the simplest thing to make and has a very similar flavor to rye. See recipe  here

We picked up the beef from Costco and prepared it according to the directions on the package. Drop in pot, cover with water, bring to a boil, cover and simmer 3 hours. So easy!

I’ve said it before and i’ll say it again…boiling meat sounds wrong but in this case it is sooo right! The result is succulent and tender.

If you want to see the Guinness corned beef we made last year go here

Yum!

Thanksgiving 2009 Recap


I hope everyone had a wonderful Thanksgiving. This year Mike and I were given the task to make a turkey, green beans, cranberry sauce and gravy.

After much deliberation and many hours looking through foodie magazines we decided to go with the following recipes:

  • Sage Butter-Roasted Turkey with Cider Gravy (Bon Appétit, November 2009)
  • Bacon Braised Green Beans by Emeril Lagasse (Food Network magazine, November 2009)
  • Cranberry, Pomegranate, and Meyer Lemon Relish (Bon Appétit, November 2008)

Mike and I have yet to master the art of cooking a turkey. It gives us problems every year. It just never seems to cook all the way through. Even with all the trouble the breast meat was nice and the gravy was fantastic but next year I want ham! The cranberries were tart and lovely but the green beans were the star of the meal. I lost track of all the compliments I received. These were super simple to prepare and I have a feeling I will be asked to make these again next year!

Recipe link – beans
Recipe link – turkey & gravy
Recipe link – cranberries

Tip: if you try the turkey recipe make sure you remove most of the salt rub before cooking the bird. Also, clean out the bottom of the pan so your gravy isn’t too salty.

Pork Tenderloin with Sauteed Onion and Fennel and Fennel Cream

porkleaks

In our produce delivery we received fennel. I thought —Yuck! I despise black licorice so I thought that would also be the case for this vegetable. I was wrong, I found out I love fennel. It has the aroma of black licorice but the flavor of sweet onions once sauteed. This dish turned out to be brilliant.

We cooked the pork 10 minutes on the stove and 10 minutes in the oven and it came out just right. Juicy and tender. Pork is so easy to prepare and tastes amazing without having to do much to it. A little salt and pepper and it’s gold.

Recipe link

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