Lunch - the meal before dating*

Yummy Bites: Black Bean and Veggie Enchiladas with Avocado Cilantro Crema

Sat, 02 Jul 2011 01:23:41 -0400

Yummy Bites: Black Bean and Veggie Enchiladas with Avocado Cilantro Crema:

A few nights ago I had some avocados and a bunch of cilantro that I wanted to use and opted to try out this recipe. I actually don’t really like cilantro (it kind of tastes like soap to me) but I can tolerate it. I’m glad I didn’t let the “cilantro” in the title deter me— this was absolutely…

emphasisadded: Rosé Sangria Recipe 2 bottles of rosé wine ...

Fri, 10 Jun 2011 20:08:13 -0400

emphasisadded:

Rosé Sangria Recipe

2 bottles of rosé wine

1 cup white rum (or Sprite to cut down the alcohol)

1/3 cup Grand Marnier

1/2 cup orange juice

1/3 cup sugar

1 cup sliced strawberries

2 peaches, thinly sliced

1 lemon, thinly sliced, seeds removed

1 lime, thinly sliced

Handful of blueberries

Handful of raspberries

Instructions:

Combine all ingredients except fruit in a large pitcher. Stir until sugar is dissolved. Add fruit. Refrigerate. Enjoy!

[via:hitchcockismyhomeboy:divinesecrets:muchtoyourchagrin:simplyjess]

Yummy Bites: American Style Potato Salad

Fri, 03 Jun 2011 15:13:51 -0400

Yummy Bites: American Style Potato Salad:

yummybites:

I served this potato salad with my oven-fried chicken, and it was a hit. Ellie and I whipped this up together, and it was pretty simple to make. I loved the crunch of the celery and the onions, and the sweetness of the pickles (we used my favorite- Trader Joe’s Sweet Bread and Butter Pickles!) I…

boyfriendreplacement: Mini bread bowls filled with delicious...

Thu, 21 Apr 2011 21:29:46 -0400

boyfriendreplacement:

Mini bread bowls filled with delicious spinach dip

Recipe

delishyourdish: “In Seitan We…Encrust”- Panko and Rosemary...

Mon, 18 Apr 2011 13:05:22 -0400

delishyourdish:

“In Seitan We…Encrust”- Panko and Rosemary Encrusted Homemade Seitan with Mushroom Sauce and Truffled Mashed Potatoes

This weekend I had a great one-on-one cooking class with a client! Yes- you heard right, Delish Your Dish does private, in-home cooking classes! We had a blast cooking up a storm in her kitchen and indulging in our creations. The menu consisted of; Butternut Squash Soup with Croutons and Creme Fraiche, Truffled Mashed Potatoes, Panko and Rosemary Encrusted Homemade Seitan, and Wine Poached Pears with Vanilla Bean Creme Anglaise. Let’s just say, it was a delicious time!

Want to learn how to cook? Vegetarian? Vegan? A little Macro? Send me an email!

What You Need (Serves 2):

For the Seitan Medallions:

1 lb Seitan (sliced into medallions)

1 ½ Cups Panko Breadcrumbs

2 Tbs. Chopped Rosemary Leaves

Oil, for frying

1.       In a small bowl, combine the panko crumbs and rosemary. Pour mixture into a shallow pie pan or plate. Next, if you have Seitan broth, dip the cutlet into the broth (allowing excess to drip off) and then dredge the cutlet in the panko mixture. Set cutlet aside until all have been encrusted.

2.       Pour about ½“ oil into a sauté pan and set over medium heat. Once the oil is up to temp, carefully place the cutlets into the hot oil. Allow the Seitan to fry until golden brown on both sides. Remove from oil and place on paper towels to absorb excess oil.

For Marsala Sauce:

2 Portabello Mushroom Caps, diced

2 Shallots, minced

3/4 Cup Sherry Wine

2 Tbs. Butter

1 Cup Vegetable Stock

2 Tbs. Olive Oil

1 Tbs. Cornstarch + 2 Tbs. Water (to create slurry) *Note: can use Arrowroot or Kuzu too

Salt and Pepper, to taste

1.       Heat a medium sauté pan over medium heat. Add in butter and olive oil. Once the butter begins to melt and bubble, toss in shallots and mushrooms.

2.       Saute the mushrooms and shallots until they begin to brown. Deglaze the pan with the Sherry wine and vegetable stock. Scrape up and brown bits from the bottom of the pot.

3.       Allow sauce to simmer about 10 minutes. If sauce needs to thicken, then add in the cornstarch slurry a little at a time, stirring all the while. Once sauce has thickened, remove from heat and serve with medallions. (We did not end up needed the slurry, because we just let the sauce reduce until all liquid was gone).

For the Potatoes:

2 lb Potatoes, peeled and chopped

2 Tbs. Butter

1 Cup Milk

Truffle Salt, to taste

Truffle Oil, to taste

Directions:

1.       Place diced potatoes into a pot of cold, well-salted water. Bring pot to a boil and cook potatoes until knife tip tender. Drain and place into a bowl and cover.

2.       In a small saucepan, heat butter and milk over low-heat until butter melts.

3.       While the milk and butter warm, process potatoes through food mill, potato ricer or masher.

4.       Slowly blend the milk and butter into the potatoes. Season to taste with truffle salt and oil.

prettyfoods: Warm Toasted Marshmallow S’more Bars (by Betty...

Thu, 14 Apr 2011 00:45:52 -0400

prettyfoods:

Warm Toasted Marshmallow S’more Bars (by Betty Crocker Recipes)

boyfriendreplacement: Mediterranean Chickpea Burgers Recipe

Thu, 24 Mar 2011 10:40:08 -0400

boyfriendreplacement:

Mediterranean Chickpea Burgers

Recipe

boyfriendreplacement: Pretty matcha mousse pies, in remembrance...

Tue, 22 Mar 2011 22:05:11 -0400

boyfriendreplacement:

Pretty matcha mousse pies, in remembrance of the people in Japan. :)

#Pray for japan

Recipe

Delish Your Dish: "Go FIGure"- Fig and Honey Goat Cheese Tortelloni with Brown Butter and Sage

Mon, 21 Mar 2011 23:33:31 -0400

Delish Your Dish: "Go FIGure"- Fig and Honey Goat Cheese Tortelloni with Brown Butter and Sage:

delishyourdish:

It’s rare that I have the time to cook up a fancy pants meal for myself, but lately I’ve had some yummy ingredients in the house that have gotten the old brain cookin’ up some new recipes. This is an easy way to get your “fancy dinner” fix, but without all the hassle.

What You Need:

12 oz…

http://markbittman.com/pan-cooked-vegetables-with-crunchy-fish

Mon, 21 Mar 2011 22:19:18 -0400

http://markbittman.com/pan-cooked-vegetables-with-crunchy-fish

Recipe: Chickpea Casserole with Lemon, Herbs & Shallots Cookbook Recipe | Apartment Therapy The Kitchn

Fri, 11 Mar 2011 18:38:50 -0500

Recipe: Chickpea Casserole with Lemon, Herbs & Shallots Cookbook Recipe | Apartment Therapy The Kitchn

zzzeee: This recipe came out so good that I’m reblogging my pic...

Sun, 06 Mar 2011 20:54:08 -0500

zzzeee:

This recipe came out so good that I’m reblogging my pic with a link to the recipe. I’ve been looking for a good cornbread recipe for a while. This cornbread is not super healthy, but it came out light and fluffy and had a perfect flavor. It wasn’t too sweet or too savory. It’s wonderfully moist too :) Give it a try the next time you want to make some cornbread :)

Philly Fluff Cake Recipe

Fri, 25 Feb 2011 00:46:05 -0500

Philly Fluff Cake Recipe

Milk and Booze! How To Make Sweet Milk Liqueur | Apartment Therapy The Kitchn

Wed, 02 Feb 2011 01:19:45 -0500

Milk and Booze! How To Make Sweet Milk Liqueur | Apartment Therapy The Kitchn

Brunch Recipe: Cinnamon-Cream Cheese Breakfast Bars | Apartment Therapy The Kitchn

Wed, 02 Feb 2011 01:16:52 -0500

Brunch Recipe: Cinnamon-Cream Cheese Breakfast Bars | Apartment Therapy The Kitchn

ffoodd: Beer Cheese Soup Recipe

Sun, 16 Jan 2011 11:42:38 -0500

ffoodd:

Beer Cheese Soup Recipe

heylaney: After all the rich holiday eating, I wanted something...

Wed, 29 Dec 2010 11:50:40 -0500

heylaney:

After all the rich holiday eating, I wanted something healthy & easy for dinner last night.

Real Simple to the rescue (per usual).

This crispy breaded shrimp with cannellini beans and arugula recipe is highly recommended for those nights where you want something good but can’t be bothered to be in the kitchen for longer than 20 minutes.

caseyculture: Latke Love from Mario Batali Raised 1/2 Jewish,...

Wed, 01 Dec 2010 20:02:40 -0500

caseyculture:

Latke Love from Mario Batali

Raised 1/2 Jewish, 1/2 Christian means I get the best of both holidays come December. And while I may not be lighting a menorah tonight, I will certainly be making some crispy latkes! As Mario Batali is the Italian chef behind some of my favorite New York restaurants (Babbo, Otto, Casa Mono, Eataly), I trust that his recipe will produce a mmm-inspiring meal for the first night of Hanukkah.

MARIO’S HANUKKAH LATKES

2 large russet potatoes

2 medium Yukon gold potatoes

3 tablespoons milk

1 egg

1/2 teaspoon baking powder

4 tablespoons matzoh meal

Salt and pepper, to taste

1/2 cup extra virgin olive oil

Wash the potatoes but do not peel them. Grate the 2 russet potatoes on the large holes of a grater and grat the yukon gold on the medium holes. Add the milk, egg, baking powder, and matzoh meal. Season with salt and pepper and stir to blend well and toss into a colander for about one minute to drain just a bit of the juices. Replace in the mixing bowl.

Heat a scant 1/2 inch of oil in a large skillet until it is very hot but not smoking. Drop the potato mixture by large spoonfuls, then flatten slightly with a spatula to create a lacey edge. Turn them once.

When they are golden brown on the bottom side, cook them several minutes longer and drain them on paper towels (the latkes will have crisp edges).

Serve hot with marscarpone and /or applesauce

delishyourdish: “Do the Brussel”- Roasted Brussel Sprouts with...

Wed, 01 Dec 2010 15:09:17 -0500

delishyourdish:

“Do the Brussel”- Roasted Brussel Sprouts with Crispy Shallots and Dijon Vinaigrette

Back from hiatus! Between starting a job at a brand new restaurant and heading home to Florida for a Thanksgiving Feast, I’ve had little time to delish my dish.

But, now that I am back in LA and settling into a new schedule, I’m ready to get back in my shoebox of a kitchen and start delivering food porn to your computer screen. We’ll start with the goodies that I made for Tofurky Day!

What You Need:

For the Sprouts:

1 Large Pkg. Brussel Sprouts (halved if large)

3 Large Shallots (thinly sliced)

Olive Oil

Salt/Pepper (to taste)

For the Dijon Dressing:

1 Tbsp. Dijon Mustard

1 Tbsp. Minced Shallots

1 Clove Garlic (minced)

3 Tbsp. Red Wine Vinegar

1/4 Cup Olive Oil

Salt/Pepper (to taste)

Heat oven to 450 degrees.

1. Lightly grease a sheet pan with olive oil. Spread the sliced shallots onto the pan, then drizzle the shallots with olive oil. Make sure the shallots are light coated. Season lightly with salt and pepper. Place the sheet pan into the heated oven and cook the shallots until they begin to crisp. They should turn brown and lightly charred. Remove from oven and set aside.

2. Wash and trim the ends of the brussel sprouts. In a bowl, toss the sprouts with olive oil, salt and pepper (just enough to lightly coated the sprouts.) Spread the seasoned sprouts onto another greased baking sheet. Place the pan in the heated oven and allow sprouts to roast. Every now and then, move the sprouts around so that they roast evenly.

3. While the sprouts are roasted, make the dressing. Combine all dressing ingredients to the bowl except for the oil, salt and pepper. Whisk the ingredients as you slowly pour in the oil in a steady stream to form the vinaigrette. Season to taste.

4. Once the sprouts are roasted, combine the shallots and sprouts in a bowl. Toss the veggies with the dressing and serve warm.

What were your favorite dishes at Thanksgiving?

lacuisine: Roasted Corn Pudding in SquashFollow the link for...

Wed, 29 Sep 2010 10:00:36 -0400

lacuisine:

Roasted Corn Pudding in Squash

Follow the link for recipe.

Thanks to 101 Cookbooks