Tuesday, December 3, 2013
4 cups frozen raspberries
2/3 cup sugar
1/2 cup water
Wednesday, November 27, 2013
Frying a turkey means you can't have stuffing inside the turkey, but, it also means your cooking time is way, way less. We had I think a 13 pound turkey and it cooked in an hour. It takes a while to get the oil warm, so that you have to start up sooner, but the turkey cooks very quickly. The skin is crispy, the meat is juicy, and it's just fun. You have to be super careful (I don't know if you've seen these pictures?), but it's fun and tasty. I used this recipe.
Friday, November 22, 2013
This is a great, great weeknight meal. The bread crumbs keep the pork chop super juicy and are crispy and flavorful. You can use any herbs you want/have. I served the pork chops with roasted purple potatoes and green beans.
2 pork chops
1 slice bread, crusts removed
big handful fresh herbs (I used tarragon, rosemary, thyme, and parsley)
lemon slices for serving
salt and pepper
1 tsp dijon mustard
Wednesday, November 20, 2013
this post from Cup of Jo and went and got three round cheeses of different sized and made a little birthday cake of cheese. This is good for cheese lovers and cake averse.
Monday, November 18, 2013
Everyone is afraid of making souffle, but it's really not that difficult. I had some time to kill the other day when I was making dinner and I already had all of the ingredients, so I whipped up a few individual souffles. Cook's Illustrated (thanks for the book, Kara!) has a good recipe for make-ahead souffles where you assemble them and then just put them in the freezer until you want them. They were really chocolatey and rich and perfect with a scoop of ice cream. There's still one in the freezer - maybe I'll eat it tonight. This would be great to do the night before you have people over, then just throw them in the oven 15-20 minutes before you want dessert.
2 tbsp unsalted butter, cut into 1/2" pieces plus 1/2 tbsp softened
2 2/3 tbsp sugar, plus 1/2 tbsp
4 oz bittersweet or semisweet chocolate (I used my favorite, Belgian chocolate, Cote d'Or - it's the best. It's hard to find in the US, but I just found that the Garden of Eden on my street sells it, so I'm thrilled. Another point for Brooklyn Heights.)
1/4 tsp vanilla extract
pinch of salt
3 large eggs, separated, plus 1 large egg white
2 tbsp powdered sugar
pinch cream of tarter
Wednesday, November 13, 2013
2 big handfulls grape tomatoes, halved
1 piece of bread
1 clove garlic
pinch of thyme
Heat oven to 400. Pulse the garlic in a food processor until finely chopped. Add piece of bread and pulse to get course crumbs. Add 2 tbsp of olive oil and pulse. Add a tsp or so of olive oil to the bottom of the ramekins along with the thyme and a big pinch of salt.