How can I not include a recipe here for Crackslaw, since it’s been a diet mainstay now for almost 6 months.
I love that I can vary it to fit what’s on hand in my fridge, and that it’s tasty & filling, freezes well, and I don’t seem to get sick of it.
I’ve tried several variations, the best is still the main one, but I make it with chicken fairly often… 6 months ago
I’ve made this 4 times now – a big hit. It’s delicious, beautiful and easy to have done all the prep before people come over but throw in the oven when they are there.
My husband thinks its one of my best dishes – recipe really works
http://www.familycookbookproject.com/recipe/595636/braised-monkfish-with-pistachio-gremolata.html 7 months ago
This was delicious (everything I’ve made from Food52’s “genius recipes” has been great).
Super easy, bursting with flavor, good served at room temperature or hot
http://food52.com/recipes/26899-molly-stevens-roasted-fennel-red-onion-and-orange-salad 8 months ago
Cooking is like love….I really enjoy trying new recipes without being restricted to one cuisine! We should try each & every cuisine as there is so much to taste in the word.
If u r fond of food, you can check out my blog :)
http://i-recipes.blogspot.com 2 years ago
I might have made other recipes in the past few weeks – I’m finding it hard to find the time for regular check ins here right now.
I made this classic French appetizer salad this week. I liked it, didn’t love it, and it turns out my husband who eats everything told me he’s not a big fan of celery root (he also said my version was among the best he’s ever had, it’s just the vegetable itself he doesn’t like). My stepson ate it and even took seconds, but given that my husband is not a big fan I don’t see making this very regularly. I’m kind of like him with this celery root thing in general – I eat it when it’s served to me, but I’m not a big fan (and I like vegetables a lot, it’s just that I like most other veggies better than this one).
http://www.foodnetwork.com/recipes/emeril-lagasse/classic-celery-root-remoulade-recipe/index.html 2 years ago
I picked up some bok choy (Chinese cabbages sort of like small swiss chard) at the Asian market, then searched Google until I found a recipe that looked simple and good.
Success, with chicken broth, butter and a drop of sesame oil, and it’s a cooking technique that could be useful for many other veggies (although the bok choy were delicious & I’ll make them again!) 2 years ago
When you taste it you’ll swear there is cream in it.
As a cook you will marvel at the specific steps.
It’s one onion, one head of cauliflower, and water.
I will try the technique with broccoli and with zucchini, but I get I will keep it in rotation just as is. 2 years ago
I made this recipe as a side dish this week. My husband liked it a lot and he’s not a big veggie person. I thought it was too much, too many flavors, too powerful, but I like veggies a lot and I like them pretty plain, so maybe that’s the big difference.
I’d make it again, but cut back on the “dressing” (only half as much) and use a milder form of goat cheese (the one I used was quite strong). I actually think the dish would be just as good without the cheese, but my husband said that was what made it interesting.
I did use regular slivered almonds, not smoked almonds like the recipe calls for (I try to avoid processed foods and artificial flavors) 2 years ago
Bought two kilos of organic clementines and started looking for recipes. I’d bookmarked this before but never tried it.
My husband really liked it, and it was super easy to make. It seems to need a sauce to liven it up a bit – we’ve tried yogurt and also I made a clementine caramel (with segments of clementine floating in a light caramel sauce).
Would add this to keeper recipes for cakes that are super easy and hold up over several days. 2 years ago
Another of the recipes learned last weekend in cooking class that I wanted to make myself rapidly.
Everything came out well, even the elements we hadn’t done in class.
Will change a few things for next time, such as better seasoning (I’m always hesitant to add salt to a recipe until I’ve tried it even if it seemed under seasoned while I was preparing it). Will also try my husband’s suggestion to cut the scallops in half (height) to see if the ratio of crunchy filo to scallop is better.
The sauce was awesome and no doubt will be good on many other things. 2 years ago
We learned this recipe at cooking class last week, and I wanted to make it at home quickly, to make sure I don’t forget it, and to play with variations
In class we filled the chicken breasts with crawfish and spinach, and made a seafood sauce. I loved the presentation and the technique, but I’m not a fan of fish and chicken in e same dish.
I made this batch with spinach prosciutto and parmesean. They were too salty and not peppered enough, so need to refine this further.
On the plus side, the technique is great, easy to do ahead as well, and probably there are tons of variations that will work. The family loved it, so I will definitely keep working with this. 2 years ago
I made this spicy semi-Italian shrimp dish for dinner last night. It was a big hit with all of us, and it’s sure to become a regular feature at our dinner table.
I did modify it by cooking the shrimp in the sauce at the end instead of cooking them in their own step, I figured they’d have more flavor this way & it was simpler. Next time I’d probably dice a zucchini & throw it in to up the veggie quotient.
Three reasons this recipe will stick around :
1) Recipe & prep is really easy, and spices etc can easily adapt to what you have on hand
2) It’s easy to have all the ingredients on hand for a “what’s for dinner?” night when nothing is planned (just need to keep packages of frozen shrimp in the freezer, which I will now that I have a go-to recipe for them)
3) Can make the sauce part ahead and cook the shrimp in the sauce when you’re ready to actually eat. My husband often misjudges time and comes home late, so this is a great thing for us.
http://www.thesplatteredapron.com/shrimp-fra-diavolo 2 years ago
It was a brave way to start cooking more fish by starting with a whole poached fish instead of just filets, but the recipe worked and the technique is easy. I’d do it again, although I’d like to try it with less liquid, and frankly I was pretty grossed out by the whole fish (eyes, teeth!) so I’ll stick with filets for a while.
The lemon cream sauce was kind of dull. I need to find some other quick sauce recipes for fish, I wouldn’t make is one again. 2 years ago