I'm making lamb chops tonight. I've never done them, so am trying to follow a recipe pretty closely. It calls for rib chops, which I could not buy locally except in the whole rack. So I bought those and cut them up myself. Should I trim them of some of the fat? Seems like an awful lot on there. They will be broiled with a glaze.
Every day for the past 2 weeks I've cut up a honeycrisp apple (can actually get little ones this year) and mix it in with my Fage yogurt, honey and walnuts. Awesome lunch!
I'm making this one for a birthday this weekend - Chocolate cake from a box mix, split the layers so you have 4. Beat 1 package of Jiffy fudge frosting mix (powdered) with whipping cream - more or less depending on how you like it - then slather it everywhere. My mother used to make this for my brother's birthday at least 50 years ago.
Previewed this tonight for a casual dinner party on Friday. Perfect! Fast, easy, flavorful. Love capers myself, but I think this would work well with kalamata olives also.
Fish of any kind, cheese of any kind, peanut butter and sour cream - or any foods that touched each other on my plate. I'm over it. Of course now there are things I ate willingly as a kid that I won't touch now - but I guess that's another whole topic!
I always check out the fat grams, protein and carbohydrate, calories, and just how miniscule the serving size is. I rarely use packaged food, so don't pay too much attention to the actual ingredients.
I just threw out about 2 dozen jars that I know are at least 9 years old - needed the pantry space. I can't remember the last time I used any of them.
A few of my favorites, along the lines of working to eat - a nice pink grapefruit eaten a section at a time - takes a while to get the membrane off. I also love frozen fruit, especially peaches and strawberries. Sometimes I thaw them partially in the microwave, but if I really want them to last, I just have a bowl full of little fruit popsicles. And if you've really got some time on your hands, a pomegranate!
I bought myself a mixer, due mostly to an amazing deal on Amazon.com. Not being much of a baker, I haven't had the lust for this appliance as so many seem to have. Alas, this deal was only for the meringue color, so at least I didn't have to agonize over the color. Got it a few days before Christmas, and am breaking it in - english muffin bread, oatmeal bread, cream puffs, focaccia bread crust for an appetizer, cinnamon rolls, whipped cream (of course!) and am now letting my first plain old white bread loaf rest.
I am in serious trouble
I don't really watch much anymore, as the evenings are filled with silly shows that have little or no cooking in them anyway. But - in the olden days when I first got cable TV - I developed an interest in cooking and learned many things from the Two Hot Tamales. I would watch all evening, through Emeril, the Tamales, and I think David Rosengarten . Also really liked Sara Moulton. As soon as the in-studio audience showed up, it was time for me to tune out. I do love AB, although I haven't seen a new Good Eats in I don't know how long. As annoying as I find many of the shows, I do use the FoodTV website and have gotten plenty of good recipes. I want just the kitchen and the chef - leave the fake friends, the audience, the band et al behind please!
I've been reading this site for a few weeks now, but haven't felt compelled to join up until this topic. I'll have one of those gigantic "turtles" with the caramel, pecans and chocolate.
I went apple picking recently, and I promised recipes for what I create with my excess. Here's the first!
I live right near an orchard, and I simply cannot resist a $10 bushel of No. 2 grades. My favorites:
Fresh Apple cake (with or without frosting)
Dried Apple Cake
Apple Date Cake
Apple pancakes - make regular batter, add a little cinnamon to it, pour into pancakes on the griddle, then arrange sliced apples into a little design on top. Be sure to have a well-greased griddle when you flip over. Serve with syrup- it's like pancakes and fried apples all in one!
Fried apples (cinnamon, sugar, and butter. No brown sugar)
Apple Strudel
I can't believe no one has mentioned Apple Turnovers! - Use layers of phyllo, puff pastry, or my personal favorite, homemade pie crust
Caramel Apples
Apple Fritters
Cream Cheese-Apple Danish
Apple-Sage stuffing in Turkey or Chicken
Canned Apple Pie Filling- Much easier to control sugar content that way
Apple Pie Variations-Crumb Topped Apple Pie
Deep Dish Apple Pie
Cranberry Apple Pie
That's all I can think of. Good luck!
I love the retro Waldorf salad and also add them to tuna salad:: Drain tuna in water and combine with mayonnaise, finely chopped, peeled apples and poppyseeds to taste. Use for sandwich filling or serve as tuna salad on a bed of greens of choice.
Spiced apple butter (cinnamon and cloves). Apple jelly. Apple breakfast bread (See King Arthur's website). For once, our little apple trees have produced and I have lots. I am even using honeycrisp (developed here in Door County, Wisconsin) for apple jelly.
Red cabbage, apples, wine vinegar, brown sugar, cook until soft, serve with ANYTHING! Always have this as a side dish at Christmas
Baked apples are big in my family. A sweet or sweetish apple works without any sugar or honey added; we core, stuff the core with raisins (or other dried fruit, chopped to raisin size if necessary), dust with cinnamon and other pie-like spices, and bake. Put a little water in the dish to get them started, and baste with the apple juices. We don't peel the apples; some people peel the top, or just make a line so the skin splits more evenly. I guess my family is into rustic.
If you want something richer, add some cream, whipped cream, vanilla yoghurt, or ice-cream when serving. The nice thing is that you can eat these any time of day.
You can add a bit of sugar or drizzle of honey if you think the apple needs it, but the right kind of apple needs no additional sweetness when baked.
Applesauce!! freshpreserving.com has recipe (12 lbs apples required) for canning. I've done it 3 times; sauce is fantastic, and I think will make great Christmas gifts. The applesauce is great in Applesauce Spice Cake (made twice to raves) from Real Simple (myrecipes.com).
I like a nice, tart Granny Smith sliced with some brie and a French baguette.
We like to grate equal amounts of apple & carrot, mix with a little lemon juice, raisins if you like, a bit of (skillet)toasted coconut. Delicious combination; very good in lunches. This morning we sauteed a sliced up honey crisp (seemed somewhat de trop til we tasted them) and piled them on top of french toast. In addition, of course, to all of the above--though that now sounds Palinesque, as in: we have an all of the above approach that now, with natural resources such as apples you know, darn right we will.
Eat as is, bake with butter, cinnamon, brown sugar, and pecans, tarte tatin, freezer can with raisins and cherries as a pie/tart filling...I haven't made Waldorf salad in a while...and we're getting all sorts of apples in here...I think that just made Saturday's menu.
Subscribe to our feeds:
Subscribe by email:
Website:
Location:
About:
Favorite foods:
Last bite on earth: