Christmas is over, and I’d say it’s no time to get soft, except that’s kinda the name of the game this time of year.
How bout, “It’s no time to slow down.” At least in the kitchen.
Enter – my mini collection of 3 recipes perfect for you New Year’s Eve table. A cocktail, blinis, and goat cheese truffles.
No room… No room!
Things I fill up on when engaged in game day festivities: beer, and cheese laden delights.
Rarely, if ever, do I have room for dessert. Until this.
It’s here, it’s here, it’s finally here! My absolute favorite time of year for cooking. BBQs, picnics, cook-outs, grilling, fresh produce everywhere, sun, fun, beer, entertaining, ahhhh – what could be better?
The table is set… Decadent sides. Deep fried turkeys. Indulgent desserts. We need some libations!
It’s been a long held belief of mine that hand pies would be the next big thing to hit the food truck craze. They’re small, they’re cute, they’re portable, they’re easily adapted for the sweet or savory lover.
They also conjure images of Patti Lupone stuffing them with humans… but I digress.
“No time! No time! There’s never enough time!” I don’t enter into caffeine pill induced freak outs, but I do wish for more time when I look at the stacks of food magazines and books that clutter my floor. My list of things to make and bake grows longer by the day, and there’s never enough time to test and post. Someone find me a longer day, please.
Case in point, this showed up in the December 2010 issue of Bon Appetit, and I’ve been dying to make it ever since. A year and a half later, here she is – wow, look at that turn around time.
Another Valentine’s Day is upon us, and before you go gettin all surly about whatever state your love life is in (or out), may I suggest celebrating this holiday with other intentions. Rather than scoffing at the ladies who get flowers in your office, or the heart shaped balloons floating over-head, or tacky lingerie with feather boas that line the racks, let’s use today as a reminder of all the people in our lives that maybe we’ve forgotten to show love. Who couldn’t use a little extra love, a smile, a thank-you, a “hey, thanks for listening to my crap all day long,” or the like? And of course, oh, of course, couldn’t these same people use an extra special meal in their lives?!
This dish of pork love is a showstopper, and paired with a gorgeous salad, which I’ll be sharing Thursday, and some creamy Mac n Cheese, which I’ll be sharing next week, it’s a meal fit for a king or queen.
I’ve devised a scale to be used with dip related food items… from now on they’ll be rated from “eh”, decent, good to – insights mindless addictive dunking behavior.
This dip would fall into the latter category. Creamy, funky, delicious and slightly out of the ordinary – you might wanna make two batches.
And the gruyère… oh the gruyère. Let’s not relegate this delicious cheese to French onion soup my friends. He should be making far more appearances, and this is the perfect way to spotlight his goodness.
The other added bonus of this dip, your house will smell of onions and bacon for the entire day, should that be something you’re in to.
If you don’t know me in “real” life or follow me on Twitter (@megpowesq) you might not know that Cleveland is one of my favorite cities in the whole wide world. I know, I know. Their sports teams suck… GO TRIBE, GO BROWNIES! Economic hardships are prevalent. I don’t care what you say, burn on big river, burn on! I truly love Cleveland.
If I’ve ever interviewed for an episode of “The Best Thing I Ever Ate” they’d have to do an entire show of me gushing over the meal I had at Lola, Michael Symon’s insanely amazing restaurant in C-land. Seriously, words cannot describe the tastebadic orgasm that happened the night I dined there.
So naturally, when this recipe for Roasted Butternut Squash Soup came across my email with the fabulous Derek Clayton from Lola as the author, I had to try it.
There’s heat, there’s maple syrup, there’s cream and roasted, and sweet and yum! Oh, it’s divinity… I swear!
You remember those caramel apples on a stick that you loved as a kid, I don’t know too many people that don’t like them, except for maybe those with dentures or braces.
This is a great grown up version of caramel apples, or a great substitute for baking an entire apple pie. This caramel sauce is creamy divinity and makes enough for you to add to anything you put in your mouth, at least for the next few days!