New recipe I've been working on: a sweet corn soufflé, with bits of roasted poblano pepper, bacon, and cheddar cheese.
Cherry-Almond Tarts, made with leftover pâte sucrée and almond paste from the holidays.
What would you call a brownie, covered in peanut butter fudge, salted caramel, and chocolate ganache?
Moist gingerbread mini-bundt cakes, drizzled with orange glaze, to wrap up a fall supper.
One way to deal with leftover sweet potato: work it into brioche dough.
Homemade pretzel rolls, starting with a basic 5:3 bread dough ratio and a little knowledge of chemistry...
Leftover pulled pork, dressed with a vinegar-pepper sauce that's taken a detour through Vermont, then dressed in hot water crust and presented as an English-style pork pie, very loosely interpreted. Served up with South Carolina-style mustard sauce.
Cranberry-Walnut Squares, made with homemade whole-berry cranberry sauce.
A buttery cake laden with sliced apples and cranberries, and topped with a sweet-tart cranberry layer.
An orange chiffon cake, layered with Grand Marnier-spiked strawberries and whipped cream. Served as my wife's birthday cake this year.
Peanut-butter swirl banana bread.
Sweet corn ice cream, in custom "Hoodsie Cup" form.
Sunday dinner this week: smoked-paprika-rubbed grilled chicken with steamed asparagus on a bed of quinoa with dried cherries and pecans, with some chicken stock/hard cider reduction for a sauce.
Candied habanero peppers, inspired by a blog post by David Lebovitz.
Homemade strawbery-rhubarb and chocolate-Nutella "Pop-Tarts"
Flourless Chocolate Cake with Cherries, made on a recent camping trip in my dutch oven.
Apricot-Pecan Upside-Down Cake, baked in a dutch oven.
"Chicago-Style" deep-dish pizza, using the recipe from America's Test Kitchen, but cooked by the campfire in a cast iron Dutch Oven.
Nice, moist mini-bundt cakes soaked in ginger-lime syrup and topped with a lemon-lime glaze.
An experimental recipe that was a hit at Easter this year: brilliant red cupcakes with lemony frosting, inspired by an episode of Good Eats, my favorite carrot cake recipe, and a little help on color from Harold McGee's illustrious tome.
Another variety of macarons baked up for Easter this year: lemon shells with a lemon-flavored Italian buttercream filling.
Early start on Easter baking this year: this is one of three varieties of macarons I turned out this past weekend, pairing mint-flavored almond cookies with a chocolate/creme de menthe ganache.
A few slices of home-made Canadian-style back bacon frying up in a pan, with some shredded cheddar melting on top, en route to becoming a BLT with cheese for dinner a few nights ago.
A batch of cream biscuits made using a 3:2:1 flour:liquid:fat ratio. Flaky, tender, and buttery.
One of my go-to quick meals: a few eggs cracked into pre-made salsa, with a little cheese and fresh herbs.
Chocolate cookies with semisweet and white chocolate chunks, Grand Marnier, and candied orange peel....