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.
30
May
2010
Truffled Potato Soup with Chives
I love this soup because it’s the proverbial king of the paradox – earthy potatoes are simmered with a homey stock, but then whipped to a smooth majesty of a soup. The top is kissed with truffle oil, with the earthiness of the truffle essence delivered via the clarity of the oil. It’s all glorious, grand and a reminder that we shouldn’t waste a single second dining on anything less than awesome.
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.
28
May
2010
Pan-Fried Pork and Chive Dumplings (Jiao Zi)
The best part of this recipe, and all homemade dumplings, is that the quality is much higher than what you’ll find at restaurants and dumpling joints. You control exactly what is added to the little delicacies, and you still end up keeping the price down. Fresh ingredients at a low price is a hard thing to come by these days, so definitely celebrate a little when you tuck into a plate of these bad boys.
4
Apr
2010
Baked Ham with Rosemary Hurricane Glaze
This recipe is straight out of my memories of childhood – Dad would get the Smithfield smoked hams from the grocery for Easter or Christmas and bake them to perfection.
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.
2
Mar
2010
Kanom Jeeb (Steamed Thai Dumplings)
Ah, kanom jeeb – you have officially earned platinum status in the dumpling ranks. You are a mere morsel of goodness, a two-bite treasure, and I thank you for gracing me with your presence. I love you for your simplicity in preparation – no rolling of dough or advanced pinching. No overfilling or fussiness. You are so damn cool.
15
Feb
2010
Jiao Zi (Boiled Pork Dumplings)
In celebration of Chinese New Year (heck yeah, tigre!), my sister-in-law and I got to work prepping, boiling and crisping up a serious pile of dumpling deliciousness. We’re going to call our new business Kitty Yum-Yum’s Dumpling Emporium. What? Is that name taken already?