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Entries tagged with 'Bruce Weinstein'

Cooking Light's Pork Medallions with Port Wine-Dried Cherry Pan Sauce

Serious Eats Caroline Russock Post a comment

This recipe for Pork Medallions with Port Wine-Dried Cherry Pan Sauce is a warm, rich wintry dish that treats pork tenderloin the way it wants to be treated; cut into rounds and seared to retain plenty of juiciness and porky flavor. It comes together in a half hour. More

Cooking Light's Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream

Serious Eats Caroline Russock 6 comments

These Ancho Chicken Tacos with Cilantro Slaw and Avocado Cream from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook aren't quite as quick as opening up that yellow taco dinner box complete with hard shells and seasoning packet, but they're certainly worth the ten or fifteen minutes of extra prep time in tastiness alone. More

Cooking Light The Complete Quick Cook's Roasted Cauliflower, Chickpeas, and Olives

Serious Eats Caroline Russock Post a comment

For this Roasted Cauliflower, Chickpeas, and Olives the oven is cranked up to a scorching 450°, a temperature that browns the cauliflower florets to a golden crisp, roasts the roughly chopped garlic giving at a mellow spice, and renders the olives and chickpeas crunchy-chewy all in about 22 minutes. It's one of those fantastically simple sides that can be tossed together in a manner of minutes but once it comes out of the oven is filled with wonderfully complex tastes and textures. More

Cooking Light's Red Cooking Tofu

Serious Eats Caroline Russock 5 comments

If you're one of those tofu averse cooks who has been discouraged by too many crumbly, mushy tofu recipes, we encourage you to give this one a shot. The quick-cooking process ensures that your tofu cubes stay intact while still having a chance to soak up all of that spicy-delicious red sauce. More

Cooking Light's Farfalle with Creamy Wild Mushroom Sauce

Serious Eats Caroline Russock 9 comments

At first glance this Farfalle with Creamy Wild Mushroom Sauce from Bruce Weinstein's and Mark Scarbrough's Cooking Light The Complete Quick Cook just looks like a great plate of pasta but upon further inspection, the recipe reveals two great tips for time-saving meal prep. More

Cooking Light's Grilled Goat Cheese Sandwiches with Fig and Honey

Serious Eats Caroline Russock 1 comment

These Grilled Goat Cheese Sandwiches with Fig and Honey from Cooking Light The Complete Quick Cook by Bruce Weinstein and Mark Scarbrough might just revolutionize your morning breakfast routine. Spreading cinnamon raisin bread with honey and lemon zest-spiked goat cheese, fig jam, and little shreds of basil, all toasted together until good and gooey brings to mind a plate of stuffed French toast minus nearly all of the effort. More

Cook the Book: Goat Cheese Blintzes

Serious Eats Caroline Russock 2 comments

If you've never made blintzes at home, this recipe for Goat Cheese Blintzes from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough is a great place to start. As you might have surmised from this week's slew of goaty recipes, this version swaps out the usual cow dairy in favor of goat—in this case goat milk—cheese, and even goat butter. These subtle substitutions make for an elegant blintz, not cloyingly sweet like the Jewish deli versions filled with sugary farmers cheese and topped with canned cherries. More

Cook the Book: Goat Cheese Danishes

Serious Eats Caroline Russock 1 comment

The recipe's intro begins by saying, "after a gazillion hours in the kitchen, you'll emerge covered with flour, holding a platter of eighteen filled sweet rolls"—every bit of which was true but entirely worth every flour-covered second. Weinstein and Scarbrough's recipe was spot on, making for a perfectly light and flaky dough with countless layers of rich goat butter. More

Goat Skewers with a Vinegary Herb Sauce

Serious Eats Caroline Russock Post a comment

[Photographs: Marcus Nillson] Bruce Weinstein and Mark Scarbrough, authors of Goat: Meat, Milk, Cheese, are quick to tell you that most people's aversion to goat meat stems from curry, more specifically the very goaty sort that's popular in Jamaican takeout... More

Cook the Book: Goat Cheese Brownies

Serious Eats Caroline Russock 5 comments

These Goat Cheese Brownies are an ideal introduction to the world of goat-centric desserts, all moist and chocolatey upfront but made with enough chèvre and goat butter to give them a bigger goat flavor. Adding goat cheese in place of some of the butter makes for brownies with an intriguingly light texture—not chewy and dense or crumbly and cake-like—these have a lovely, almost melting softness about them. More

Cook the Book: Braised Goat Meatballs with Artichokes and Fennel

Serious Eats Caroline Russock Post a comment

Meatballs generally fall under the category of cold-weather eating but these Braised Goat Meatballs with Artichokes and Fennel from Bruce Weinstein and Mark Scarbrough's Goat: Meat, Milk, Cheese couldn't be springier. Spiced with a wonderfully Greek combination of oregano and dill, these meatballs are simmered in a light tomato broth scented with cinnamon and lemon. More

Cook the Book: Goat Mole Rojo

Serious Eats Caroline Russock 3 comments

Goat shows up on menus all over Mexico and if you're particularly lucky, at your local taqueria in the form of tacos de cabrito or tacos de chivo. We thought we'd start out our week of goat-centric cooking with Goat Mole Rojo from Goat: Meat, Milk, Cheese by Bruce Weinstein and Mark Scarbrough. The rich, chile simmered stew is a wonderful introduction into the world of cooking with goat. More

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