Pour half of a box of brownie mix into the pan. Add a layer of peppermint patties. Pour remaining mix on top. Bake as directed.
Always taking a bite while it was way, way to hot. Burned the roof of his mouth every time.
fig and proscuitto.
With arugula and a sous vide egg.
A copy of a photograph that has hung in my grandmother's kitchen for as long as I can remember. The photo was taken by my dad (who has passed away) and is of his prize 4-H pig and her piglets.
Makers mark and brown sugar as a glaze for pork chops.
Some fresh mint is a nice addition to the strawberry-balsamic combo.
At home, butter and truffle salt.
If I'm at the movies I dump a box of junior mints into the bag.
Either way, yum!
I started canning a couple of years ago and loved Well-Preserved. I haven't yet made anything verbatim from the book, but it has been great for inspiration.
If it's good prosciutto the best way to eat it is by itself. A little cheese won't hurt anything though.
I second Mon Ami Gabi, I love the escargot there. Also, we had an awesome meal at Auriole in September, don't know if it's too spendy (we were there during Restaurant Week so we got a pretty good deal).
I actually wrote a blog about Roasted Zucchini Soup a couple of weeks ago which includes instructions for if the zucchini you are using have gotten out of control. Hope you enjoy.
I had some leftover grilled corn from a party on Saturday so for dinner tonight I made corn pancakes and topped them with diced tomatoes, a wee bit of chopped bacon and sour cream.
My friend and I each had an eyeball, which we liked, and a little bit of brain which neither of us liked (but at least now I can say I've tried brain).
Thanks for the advice.
Today's lunch was home-grown cherry tomatoes tossed with homemade pesto with basil from my garden and fresh mozzarella.
I used to love eating frozen peas when I was a kid, so I would have been down for one of these.
Roasted squash soup is great. Just cut your squash in half (scoop out the seeds if they are very large), lay them out on a baking sheet cut side up. Next, julienne an onion (sweet onions this time of year) and spread that out over the squash. Drizzle with olive oil and season with salt and pepper. Roast in a 450 degree oven until the squash are tender and a little charred. Toss the squash into a pot and cover with chicken or veggie broth (and a splash of cream if you want to get crazy) then take a stick blender to it. Add a little more broth if the soup is too thick and check the seasoning. This freezes great and works well with zucchini too.
Make infused vodka. Last year I made both cantelope and watermelon infused vodkas. Round about January it was delightful to have a little sip of summer.
I like frozen peas while they are still frozen.
I harvested my very first tomato from my garden and made Pasta with Fresh Tomato Sauce. Yummy.
You can read about it here: http://blog.notesfromhomeplates.com/2009/07/pasta-with-fresh-tomato-sauce.html
La Pichet for a french style breakfast, or even better, for dinner. You must have the roast chicken!
Set up a charcoal grill for indirect cooking. Add wood chips so it's good a smoky. Put russet potatoes directly on the grill grate (no foil as it defeats the purpose of the smoke). Let them roast for an hour or so then enjoy with the usual baked potato toppings. So good.
I made shrimp tacos with mine. http://blog.notesfromhomeplates.com/2009/06/shrimp-tacos.html
Clean it off then let it dry. If you have as much as I did last year, you and all of your friends will be able to use your oregano all winter.
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