I love the Thai Green Curry Sauce. Simmer 6 skinless chicken thighs in the sauce and make some basmati rice. Great flavor!
This is one of our favorite ways to serve fish. Great for entertaining since you can prep it ahead of time and serve right out of the oven. Another great one from Ina.
Wow, you are really distracted. Are you in love?
While I totally second the bread suggestion, I would make your favorite braise. Pot roast, lamb shanks, soups and stews. I just look at my Le Creuset dutch oven and I want to start cooking. You will love these!
I hate to sound pedestrian, but I love Ina Garten's approach that preparing good food for people you love is the cook's greatest joy.
I grew up eating Bagna Cauda with my dad's Italian family, but had never made it for my family until this recipe prompted me. They were a little skeptical--anchovies?? But they lapped it up with broccoli and cabbage. We also use a slice of bread to catch the drips and mop the corners of the pan. Now my college-age kids ask for it!
The one I'll be on next week to Seattle. All hotels, flights, etc are paid for with various points so told DH that I intend to eat VERY well!
I was surprised to see the sauteed spinach with raisins, as that was my go-to dish at my favorite tapas place, La Bodega in Kansas City.
I totally second the pizza idea. Stir it into some mayo for a great sandwich spread or dip for veggies. Stir it into hot pasta with a little pasta water and add broccoli or asparagus with some chicken or shrimp--which would be great hot or cold. Add to about any soup. It also freezes beautifully.
I have to second the notion of baking your own bread. It is not difficult or mysterious. Two books to check out at your local library are "Artisan Bread in Five Minutes a Day" and "Kneadlessly Simple." The techniques work for busy people.
Also, seasoning and flavors become important when you're working with "blank canvas" foods like beans and poultry. Think smoked paprika, garlic, ginger. Caramelize a pan of onions and eat them with everything.
Yes, I did. It was going well at first, then about half way through it broke. I think I added too much oil at once. I started with another yolk and whisked in the broken sauce. It worked beautifully after that. It was reallly thick and basically formed a ball in the bowl. I added a few drops of water which thinned it out and lightened the color a bit.
Sounds like I need to try it on a potato salad. I have a some baby reds on hand.
french tart - It was David's post that inspired me!
We are enjoying the Buttermilk Ice Cream recipe posted by Deb at Smitten Kitchen. It calls for 12 egg yolks, but on her advice I cut that back to 6 or 7. Still very rich and delicious with that slight tang from the buttermilk. Heaven with summer fruit. I don't think I'll be able to face store-brand vanilla again!
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