Cooking from Scratch
What’s your favorite comfort food? Mac ‘n’ cheese? Grilled cheese sandwiches? Tomato soup and rice? Well, move all of those off to the side and meet your new comfort food: Risotto al Pomodoro. If you’ve had risotto, that creamy, cheesy, infinitely variable Italian dish, you already know that it’s a 10 on the patent-pending comfort-o-meter. This tomato-based risotto turns the comfort dial up another notch.
Continue reading “Risotto al Pomodoro (Tomato Risotto)”
It being that time of year, we’d hoped to bring you a recipe for Pan de Muerto, but we weren’t super happy with the recipe we tested. Maybe next year. Instead, we’ll have something completely different.
The other night we decided that we’d have something simple for dinner, something a bit lighter, yet something tasty. We’d had a larger breakfast out, and we just couldn’t face eating a large dinner, so we decided on Crispy Cauliflower Nuggets. With some sort of dipping sauce. We could have gone with something easy, such as chipotle mayonnaise, but we remembered this recipe we wanted to try.
Continue reading “Sweet Tomato Chutney”
How would you like to make the cake that’s the best in the world, according to Pierre Hermé, named the world’s best pastry chef in 2016? Are you thinking that it’s going to be some super-complex recipe, with difficult to find ingredients, hard to follow instructions, and specialized equipment, that would be far beyond your capabilities? Well, it’s not true. This cake is simple, contains just five ingredients, and you can mix it up with a spatula and a fork. It’s true.
Continue reading “The Mi-Cuit”
Don’t you love the light, crumbly, flaky bite of a good scone? Along with the taste of nuts, and a bit of sweetness? Not too sweet, because sometimes we like to have more than one. We sure do, which is why we feel fortunate to have the best scone recipe ever. Really. It’s perfect, and it’s super flexible. We’ve used this recipe as the base for at least a half dozen different scones, and all of them tasted great. You can use the same base recipe, too.
Continue reading “Maple-Glazed Pecan Scones”
We don’t think we’ve ever had Brussels sprouts from our Tucson CSA, but we really happen to like them, so, once in a while, we break down and pick up some at the store. As with just about everything we buy, we don’t know exactly how we’ll cook it, we just know that we’ll figure out something when the time comes. We started with a batch of our Maple-Glazed Brussels Sprouts, but, we noticed that these sprouts tasted slightly mustard-y. Interesting.
Continue reading “Brussels Sprouts in a Mustard Cream Sauce”
To be honest, we can’t remember the last time we ate fast food. We just don’t do it. Even when we’re traveling we won’t hit a fast food place. Instead, we’ll bring a lunch with us, or we’ll find a local restaurant where we can sit down and properly enjoy our meal. But, we can tell you that our Crispy Cauliflower Nuggets won’t be anything like that greasy chicken paste that fast food establishments shape into nuggets, coat with breading, freeze, ship around the world, then deep fry. We think they’re far better.
Continue reading “Crispy Cauliflower Nuggets”
This is another “lost recipe.” Unlike the Corn nuts from yesterday, we remember this recipe because we like it. A lot. It’s a super simple chutney that you can make in just a few minutes, plus, it’s quite adaptable by using other fruits or nuts. Since this recipe never seems to have been posted, we don’t seem to have photos, or really anything else to go with it, so we can’t even give credit where it’s due. Enjoy anyway.
Continue reading “Kashmiri Chutney”