8
Jun
2010
Spicy Mac with Chorizo and Jack
So, my friends, it seems that the macaroni and cheese adventure continues with this spicy, south of the border version. Clever name aside (come on, you love that I rhymed mac with jack), this is full of piquant flavors and lovely texture that will become a welcomed departure from the usually cheddar pasta conglomeration.
8
Jun
2010
Easy Western Scramble
In an effort to recreate some atavistic memory of my childhood, I set upon a method of recreating this Western blend for a breakfast of my past. Served atop delicately scrambled eggs and sharp cheddar cheese, it may not be the low-brow brunch of my yester-years, but it still manages to make me smile.
29
May
2010
Loaded Baked Potato Soup
The soup gets its name from the fact that once it’s finished, you get to embellish it just as you would a baked potato. Bacon or ham, cheeses of all kinds, scallions and chives, even a dollop of sour cream – all make delicious toppings. Choose what suits you and tuck in to a hearty bowl of deliciousity. Yup, deliciousity.
20
May
2010
Southern-Style Mac and Cheese
Down south mac and cheese is all about the simple ingredients – no artisan cheese blends here. Just straight cheddar, jack and velveeta to round things out.
17
May
2010
Creamy Feta Spread
Similar to my fake-me-out Boursin recipe, this dip is a lot more impressive in taste than it’s humble ingredients. Lemon zest and garlic and depth of flavor and brightness, and olive oil smooths everything into a spreadable delight.
17
May
2010
Chicken Burritos
I know, I know – you’re saying right now what could be so glamorous about this burrito? For me, above all of the other perfectly seasoned toppings, is the inclusion of savory shreds of oaxaca cheese.
15
May
2010
Arancini (Sicilian Fried Rice Balls or Supplí)
Arancini are gorgeous – the name itself means “little orange” in Italian and is an homage to the glorious golden color of these tangerine-sized delights as they are removed from the fryer. Crunchy and light on the outside, and creamy and luxe in the inside, these little babies are comfort food at its best.
19
Apr
2010
Green and Gold Quiche (Quiche Florentine with Mushrooms)
This recipe is based on one of my favorite omlettes, Elephant and Castle’s Green and Gold. It combines gently cooked eggs with spinach and sharp white cheddar – I let my eggs cook delicately in the oven and add mushrooms for a little more veggie action.
18
Apr
2010
Quiche Lorraine
Real men don’t eat quiche? Garbage. Since when do men not like bacon, eggs and cheese in portable form? Quiche Lorraine is the ultimate symbol of breakfast majesty – it’s perfect for breakfast, lunch, dinner and late night trips to the fridge when you want a bite of a little something savory.
5
Apr
2010
Greek Pasta Salad
I like this pasta salad because it’s made from simple ingredients that most people love, and the flavors are bright and tasty. Nothing strange here – just crisp veggies and curly pasta sopping up lemony vinaigrette.
4
Apr
2010
Maitake Bread Pudding with Morel Velouté
This recipe, a lovely play on creamy, eggy goodness, is my entry into the Marx Foods 2nd Annual Morel Mushroom Competition. Hope you enjoy this taste of decadence as much as I did.
4
Apr
2010
Savory Breakfast Strata
This strata is a great make ahead recipe that requires little to no babysitting. Assemble leisurely and pop into the oven an hour before you want to eat. Drink mimosas until it’s time.
2
Apr
2010
Morel Mushroom Bacon, Egg and Cheese
Got a little time after a hard week and want to treat yourself to something lovely? Snag the ingredients for truly THE best bacon, egg and cheese of all time. I’m talkin’ eternity.
30
Mar
2010
Homemade Mac and Cheese
Mac and cheese has to be in the pantheon of ultimate comfort foods. Mine is a perfect reflection of my love of spice and texture – I give the sauce heat with a slew of different piquant ingredients, and add crunch with a lovely dose of panko (japanese bread crumbs). It’s some majesty.
22
Mar
2010
Boursin (for Fakers)
A combination of dried herbs, cream cheese and butter, this mock boursin is close enough to the original stuff that I can’t see a reason to spend the money on the real stuff. The whole mess is whipped up in the food processor in mere seconds, and I then get to watch as it’s systematically devoured at parties. The best kind of recipe of all :)