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Kent
Do you like homemade apple pie? Do you not want to make a full-size pie that you have to eat by yourself over several days? I agree… no matter how much I like something (even apple pie!), I don’t want to eat it every day and I certainly don’t want to waste it. Well, here is a recipe for making a skillet apple pie for one. Yep, that’s right… a real deal apple pie for one person – YOU! I wanted to make a delicious pie that did not take extra effort (like pre-cooking the apples, making a caramel sauce, etc) and I think I have succeeded by blending several recipes together. So here you go… a…
Remember in one of my first posts I mentioned planning to reduce the possibility of waste. Well, when I used the ricotta in two recent recipes (Simple Stollen and Lemon Blueberry Ricotta Waffles), I still had approximately 1/4 cup remaining. Not wanting to waste it, I built this recipe around it. It is a simple recipe and easy to adapt to other ingredients like chicken instead of sausage; brussel sprouts, green beans or cauliflower instead of broccoli; etc. Just know that for all the planning, sometimes you just have to wing it. So, are you ready to try something new and delicious? If so, then dive right in! Save Print Orchiette with Italian Sausage and Broccoli with Lemon Ricotta Sauce Prep time: 10 mins Cook time…
Today I am sharing a recipe I received via a friend for oven baked crispy french fries. Much like mashed potatoes for one, I bet french fries are something most people do not make at home, especially if you are cooking for one. The myriad of problems with deep frying at home to get the desired results are just not worth the effort. That’s why I jumped on this oven baked option. And of course, I have twisted it slightly based on the most delicious french fries I can recall ever eating – the togarishi french fries at Redfin in Seattle (that unfortunately has since closed). I challenge you to try this recipe… and even create your own special fry seasoning, sharing your results in…
Let’s start the new year with an often overlooked dish that deserves more recognition. I will admit even I forget about this simple, but versatile meal. So today I want to correct that and bring some love to egg foo yung. This recipe is just one of many variations possible – this dish is truly one where you can let your creativity run wild. And did I mention that it is fast to make? Quick, versatile, and tasty… this is a winner I need to make more often! Save Print Egg Foo Yung Prep time: 10 mins Cook time: 10 mins Total time: 20 mins Serves: 5 Ingredients 4 large or extra large eggs ¼ cup bamboo shoots, julienned ¼…
Tonight I paired my dinner with the Friday night cocktail, French 75, I made. So I opted to make a simple dish – prawns with asparagus in a sherry cream sauce served over capellini. Simple, rich, and delicately spiced, I figured this meal would accompany my Friday night cocktail superbly. And I was spot on, it did. So if you want a versatile prawn pasta dish, I suggest you give this one a try. With a few adjustments, you can change the flavor profile. Some adjustments that come to mind are adding lemon and/or capers, substituting spinach for the asparagus or chicken/scallops for the prawns, whisking in parmesan cheese for a quick alfredo style sauce, etc. Adjustments and tweaks like those are the things that keep…
Just in time for New Year’s Eve comes a fantastic cocktail that incorporates bubbly, gin, lemon and a hint of sweetness. Tonight I bring you the French 75 – a classic cocktail that is often overlooked or forgotten, but shouldn’t be. In researching this cocktail, I read a story that said it was named after the 75mm artillery piece. This artillery piece devastated German attacks in World War 1, so I suspect the French 75 probably wreaked havoc on soldiers who drank too many of them. But don’t let this cocktail’s reputation scare you. I bet after you try this simple recipe, you will happily enjoy and not overlook or forget the French 75 in 2017 and beyond. Save Print…
Today I felt like waffles and bacon, but not just simple waffles. I wanted more to fill my waffle desire. Since I recently used half a container of ricotta in the Simple Stollen recipe, I decided to use up the leftovers by making ricotta waffles based on my Ricotta Pancake recipe. Seeing that I also had dried blueberries in the pantry from the Simple Stollen recipe and a lemon handy, why not make Lemon Blueberry Ricotta Waffles? If you liked the Ricotta Pancakes, I think you will really like this recipe too! Save Print Lemon Blueberry Ricotta Waffles Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 1 Ingredients 5 tbsp all purpose flour 3 tsp granulated sugar 1…
Leftovers… they are going to occur sometime, especially around the holidays or other large group meals. Well, I had mashed potatoes left from the duchess potatoes I made for Christmas dinner, so I was challenged with what to make with them. In contemplating what dish to cook that would use up these delicious mashed potatoes, one thing came to mind… shepherd’s pie. Easy to make and oh so delicious, now I am eager for dinner. Using frozen vegetables like petite corn and a pea and carrot mix just enhances the simplicity of this dish. Of course I had some of my ground beef, pork, and lamb mix in the freezer as well, so all that was left was to put it together. Shall we…
I enjoyed Christmas dinner with my brother Roger, a wizard in the kitchen himself. We decided on rib eye steak, duchess potatoes, and asparagus with Gruyere wrapped in prosciutto as our menu. I opted to cook the steaks and potatoes sous vide style, a method he had not used before. To say he was converted would be an understatement. The steaks were cooked at 122.5 degrees for 90 minutes then seared in a screaming hot cast iron skillet and finished with a pat of butter. The potatoes were cooked sous vide at 195 degrees for 90 minutes, hand mashed and mixed with sour cream and shredded Gruyere cheese, then baked in buttered ramekins. The asparagus was easy with a quick blanch in the 195 degree water bath…
For many years on Christmas morning I have enjoyed eggs benedict for breakfast. Of course, I enjoy drinking a mimosa or two with said breakfast. There is something so satisfying to this dish – crunchy toasted English muffins, salty slightly sweet Canadian bacon, and silky poached eggs draped in a velvety lemony hollandaise sauce spiked with a light dusting of paprika. This time I tried a new technique for poaching the eggs (i.e. I used my Anova immersion circulator to cook the eggs sous-vide) and to be honest, I need a bit more practice with this technique to cook the eggs exactly the way I like them. But I will share with you the pictures of the results. I think you will find them appetizing and…