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12 posts tagged recipes
12 posts tagged recipes
Rib Eye With Slow-Roasted Fennel And Steamed Broccolini
I’ve made this meal twice now - it’s perfect for a night when you’ve got a full DVR, as it comes together in less than an hour of entirely active cooking and feels indulgent (without potatoes! without cheese! What is this devil’s magic?)
My only modification suggestion (coming from someone who hates recipe modifications) is to crank the heat up on the oven. The fennel really doesn’t caramelize at 325, so to achieve the results shown I’d aim more for 400-425.
Parachute in the Avondale neighborhood of Chicago serves an array of Korean-influence cuisine in an intimate setting. However, the main attraction will always be the Bing Bread. While bing bread is Chinese, this version is stuffed with potato, cheese, and bacon and served with sour cream butter. Perfect for the Midwestern appetite!
While dining there on Tuesday night, I mentioned that I would give all the monies to be able to pick it up before a holiday soiree. Apparently, I released this wish into the universe at precisely the right moment because on Wednesday, I opened my January issue of Bon Appetit to find that bing bread is expected to be a hot dining trend in 2015 and to illustrate the point - the very Parachute recipe I so desperately needed! To be tried the very moment I can procure the ingredients…
Salted Caramel + Nutella Double Chocolate Chip Cookies
These were my contribution to the cookie exchange last week. I went big and was rewarded justly with the miracle of the recipe producing exactly five dozen cookies when tripled. If you live in Chicago, don’t be a hero - outsource the salted caramel to the adorable jars available at Publican Quality Meats (they sell the fudge and salted caramel used at Publican). It provides exactly enough for the tripled recipe (with quality control tasting).
Manchego, Brussels Sprouts + Prosciutto Spaghetti with Brown Brown Butter Pistachio Pangrattato
There is a ton going on in this recipe. First, crisp prosciutto in the oven, then grind it up with pistachios and bread (or you cheat and use panko bread crumbs), then brown butter and toast that mixture. Then, you boil the spaghetti and saute the Brussels. THEN, you make a kale/sage pesto (not even mentioned in the longest recipe title ever) and add it to the saute pan. THEN, you combine the pesto and the sprouts with the pasta and then throw in some goat cheese (again, not title-worthy) and some manchego and stir it up before you top with the panagrattato and shaved cheese and pomegranate arils.
That said, I made the full recipe on Sunday for lunches on a stressful workweek and I am delighting in it every single day. It looks like Christmas and it tastes like heaven, even if I have to check my teeth thoroughly after every dining. Highly recommended.
All the Spring Vegetables Covered in a Creamy Lemon Goat Cheese Sauce
How good is this? So good I ate leftovers as “post-cocktail nourishment” this weekend. You will end up with way more goat cheese sauce than you need (or maybe not, I don’t know your life), but it keeps in the fridge long enough to roast up another batch of leeks, yellow squash, and potatoes and saute some additional broccolini and asparagus and go to town.
Make these now (wait, that chicken takes 3 ½ hours, so… make these this weekend!):
Herbed Faux-tisserie Chicken: This was a lock for Sunday dinner last week as Tony watched that last scene of the Game of Thrones season premiere roughly ten times last week. I can’t vouch the potatoes as I gave them up for Lent (Whole Foods baked potato, we shall be reunited soon), but the chicken is tremendous. I’ve been enjoy the leftovers in a kale salad with diced apple, smoked ricotta (a new-to-me cheese), these garlic chickpeas and this creamy lemon-mustard dressing all week. Just turn up the heat for the last half-hour or so to encourage crispy skin.
Spice-Crusted Carrots with Harissa Yogurt: totally worth buying mustard powder (which I’m guessing is not already in your pantry). I did already have harissa in the fridge… so international. I splurged on the fancy multi-color carrot bunches for ultimate presentation. I’ll probably make these again within the week… as I have the mustard powder and all.
In spite of it being my first time cooking lamb, these Lamb Chops with Pomegranate (and feta and olive) Relish were pretty scrumptious AND perfectly hued for the holiday season.
Also, how did it take me so long to put pomegranate arils on cereal?
…is my favorite thing in the world right now and I guard it fiercely.
I start at Little Goat Bread, with a latte and a toasted plain bagel with half of the peanut butter butter (not a typo, rather peanut butter and butter combined) normally slathered on.
Then I head to Whole Foods, at a time where the shelves are fully stocked, the two-tiered carts are plentiful and it’s too early for toddler naptime so all is peaceful. I grab a freshly-squeezed juice as a reward for when all the bags are emptied at home.
Yoga at noon, with my favorite teacher - a lengthy sweat session that occasionally leaves me sore well into the week.
I get home in time to watch the end of the noon football games, jump in the shower, start my laundry. I take my time drying my hair.
Evenings are for a low and slow dish - sometimes beef stew served with crusty bread purchased at the bakery in the morning, tonight it’s red wine-braised short ribs minus a stolen glass for the cook. The aroma fills the house.
Lately I’m Loving…
What’s cooking?
With me, it’s these three recipes: