Orange Cardamom Flan
This custard dessert courtesy of ATK has a great complexity due to the additions of orange zest and cardamom.
(more…)A personal gathering of recipes and food
This custard dessert courtesy of ATK has a great complexity due to the additions of orange zest and cardamom.
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The quintessential Spanish breakfast/snack of oil poached potatoes and onions bound with egg. When I first started making these, it was kind of a pain in the butt. It was solely a stovetop affair and at one point there involved multiple plates and a skillet to flip the damn thing to get both sides cooked properly. It was challenging to the point where I only wanted to make it on special occasions. The lovely folks at ATK have developed a hybrid stove/oven method that eliminates the need for flipping and I am here for it.
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This recipe comes from Sip and Feast who’s author’s love of Costco endears himself to me each time I watch one of his Youtube videos. He also has the best recipe for winter squash that I have ever had. Anyways, stroganoff, mom always made some form of this from a can of cream of mushroom soup. This version is a bit more sophisticated and the best that I have had in my life.
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Hailing from the Iberian Peninsula, a dish combining smoky, spicy sausage, sauteed peppers, fried bread and eggs. I had only heard of the Tex-Mex version. Thank you America’s Test Kitchen for broadening my horizons.
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This recipe for dakgangjeong (a variation of Korean fried chicken) comes from Korean Bapsang. Super crispy chicken nuggets in sweet, spicy sauce.
A rich, meaty pasta sauce from Sip and Feast. Spicy sausage and pancetta simmered with red wine and tomato served with hearty pasta.
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A great, simple eggplant recipe from Pasta Grammar. Roasted eggplant tossed with a bare-bones vinaigrette with aromatics.
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A simple recipe from Sip and Feast. Roasted acorn squash boats topped with ricotta, honey and hazelnuts. No real measurements for this one.
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Sliced, fried, sauced, cheesed, and reconstructed eggplant from ATK’s Cooks Country. Probably definitive proof that I do not do enough with eggplant.
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It’s like a bowl of soft boiled eggs. The secret is a low long cook with constant stirring. Yup, it’s an ATK variant.
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