Cinnamon-Flavored Black-Eyed Peas from Raghavan Iyer's 660 Curries. Probably one of my favorite recipes from SE's Dinner Tonight column!
Mom started me off at a young age! I knew her chocolate chip cookie recipe by heart by age 10!
This is not necessarily a dessert, but a freshly baked scone with clotted cream in a little pub somewhere on the way to the Rock of Cashel in Ireland.
Great remembrance, thanks for sharing! My maternal grandma took a liking to Filet-O-Fish sandwiches in her later years as well, which I never could understand, given her usual avoidance of fattening foods!
Definitely Fuzzy's in Fort Worth.
Chana masala or grilled veggie kabobs, especially if they include eggplant!
Chocolate chip cookie bars. It's a sure-fire way to get fat cookies, and no fussing with repeated dropping onto the cookie sheet!
For me, "sweet" means fresh fruit and homemade granola with a drizzle of honey.
@lokomotion, I totally go for the peanut butter and banana combo for breakfast!
Ha ha ha, this is fantastic and disgusting! Those little beheaded Peeps are equally disturbing and hilarious! Thanks for the creativity!
In How to Cook Everything, Mark Bittman has a great, simple recipe for soft fruit sorbet that I love. I usually make it with fresh strawberries, but I'm sure any fruit would be lovely:
2 C. any soft, ripe fruit (cherries, berries, mangoes, melons, etc., picked over, pitted, peeled, washed, etc.)
About 1 C. superfine sugar (I use regular and it's fine ... and usually only about 3/4 C.)
About 1 Tbsp. freshly squeezed lemon juice
Step 1: Puree fruit in blender with most of the sugar and a bit of lemon juice. Taste and adjust as needed.
Step 2: Remove seeds (if necessary) using a sieve.
Step 3: Refrigerate until cool, then churn in ice cream maker according to instructions.
More often than not, I eat them hard boiled, with a little sea salt and white pepper (great on-the-go snack for a busy grad student!), but when I'm in the mood, I like them scrambled (soft and creamy, not tough!) with some goat cheese.
I love learning background information on topics like this. Thanks for such a detailed article, Katie!
I made weekly visits to Grand Central when I lived in Portland, and I miss it now that I'm gone! They definitely top my list!
I shamelessly use it as a condiment for almost anything - pretzels, celery (ants on a log, anyone?), carrot sticks, banana slices, or a spoonful in oatmeal. I also love using it in baked goods, especially frosting for chocolate cupcakes.
Hear, hear! I love throwing the stems in when I cook with broccoli! They can indeed taste even better than the florets at times!
An electric contraption called "The Short Order Cook" that looked a bit like a waffle iron and had two football-shaped pockets where you could cook omelets, sandwiches, etc. The best part was the cartoon chef insignia on the front - he was wearing a white undershirt, a paper cook's hat, and had a five o'clock shadow. He really was a short order cook!
I've used applesauce as a partial replacement in some muffin and quick bread recipes and have enjoyed the results. I would probably avoid a complete replacement, as the moisture from the applesauce can definitely change the overall texture of the product.
Chili, made with plenty of potatoes, beans, assorted veggies and freshly roasted green chiles from my favorite local grower/roaster in New Mexico.
Gas house eggs.
I second the vote for Fry Street. Lots of good, cheap places with a good college town vibe.
In the town square, check out Beth Marie's for ice cream and Jupiter House for coffee. Just off the square is Hannah's (http://www.hannahsoffthesquare.com/), which is great for any meal, but I especially like their Sunday brunch. Also check out the Greenhouse (http://www.greenhouserestaurantdenton.com/).
Have fun in Denton! It's a quirky and fun city!
Thanks all. I think dbcurrie hit on what I was looking for - I love to bake, and enjoy the process of bread making, so I think I would feel like something was missing in "no knead" process. But it may be worth a try just to see what it's like!
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