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Monthly Archives: July 2017
Here is a pasta dish I believe will really satisfy you. This is a variant of a dish I posted in March – Tortellini with Prosciutto and Asparagus. The difference is perfect for summer – a basil sherry cream sauce. Using fresh basil is a must for this dish and the hardest part of this dish is timing all the parts. So take a chance and expand your repertoire with something new… like this dish! Save Print Tortellini in a Basil Sherry Cream Sauce Prep time: 30 mins Cook time: 15 mins Total time: 45 mins Serves: 1 Ingredients 2 oz prosciutto, diced 4½ oz fresh tortellini 5 oz asparagus, sliced into 1½ inch lengths ½ cup basil leaves, fresh…
Tonight’s recipe is based on Claire Saffitz‘ recipe on the Bon Appetit website, which I found delicious. Like many stir fry dishes, this one is easy to prepare and full of flavor. Instead of serving it with rice I opted to make it with thin rice noodles (like the ones used for Phad Thai), a wonderful change-up. I also added oyster sauce to the dish to increase the umami aspect as a contrast to the spicy red pepper flakes and sour rice vinegar/rice wine combination. The sauce was a nice thickness – coating the chicken and green beans nicely and soaked into the rice noodles completely. Try this recipe and see for yourself, this simple dish has a lot going on! Save Print…
Tonight’s cocktail is a tweak on Greg Mays’ Chata Cafe Cream cocktail of rumchata, rum, Kahlua, and cream. In my tweak, I used Malibu rum and substituted vodka for the cream. This cocktail looks subdued but has a nice little kick – definitely proving the adage don’t judge a book by its cover. The coffee flavors and sweetness from the Kahlua combined with the spicy sweetness from the Caruva Horchata and coconut notes from the Malibu make for a lot going on. The key to managing the sweetness was in the proportions – surprisingly more Kahlua and horchata than Malibu rum – and adding vodka to extend the drink without diluting it. This is a wonderful summer happy hour drink filled with Mexico…
Here is a dish that will bring fireworks to your taste buds, just in time for the Fourth of July. I have been meaning to make this dish for you, but sadly I keep pushing it down the list. Well, tonight is the night and I am doing it. I used Chef John’s recipe as a base, of course adjusting it for a single diner and tweaking it with part of the recipe from America’s Test Kitchen. The combination of the Chef John’s simplicity and ATK’s flavor boosting technique take this dish to new heights. The lip-smacking tingle of heat from the pepper, the slight smokiness from the paprika (my idea!), the sweetness from the tomatoes, the brightness from…
With Summer weather here in the Pacific Northwest for this Fourth of July weekend, I decided to prepare a small flat iron steak with chimichurri for dinner tonight. Of course, regular visitors to the blog will know I love cooking beef sous vide style to get incredible results and this meal is no different. Cooked at 125 degrees F using my Anova One immersion circulator and finished on the grill, just writing about this dinner has my mouth watering. This is my first foray into making chimichurri and I am excited to enjoy this Argentinian delight with my steak. And is this meal easy? You bet it is. Simply it is a vacuum sealed steak taking a bath for a few hours before meeting the grill for some…