meredithla
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Posts posted by meredithla
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Very nice, meredithla - is the recipe from a book? It looks great, I'm a huge sucker for anything with Gruyere in it.
Chris, I got the inspiration here Cauliflower Onion Tart. I used a creamy ricotta in place of the mascarpone. It really was delicious!
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After years, I finally got around to trying the Todd English White Chocolate Challah Bread Pudding recipe. Topped with raspberry sauce and berries.
P.S. Anyone know how to resize a photo so it doesn't look like the bread pudding that swallowed the world?
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I've also rotated the photo 180 degrees to make it look like less of a face with the lemons as the eyes ...
LOL!
Dinner here was a carmelized onion, gruyere and roasted cauliflower tart.
Served with a tangle of arugula dressed with olive oil and lemon.
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Post "Snowicane" we needed some comfort food. I tried Marcella Hazan's Beef Roasted with Onions. Could not be more simple. You poke bacon and garlic into little slits made all over the brisket and roast on a bed of bacon and onions.
You are left with a delicious bacon, onion jam in the bottom of the pot to ladle over the sliced brisket.
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Anyone have ideas for my dried fruit collection (apricots, cranberries, raisins)? A fine spring fruitcake??
Cheers, Jen
Maybe a moustarda with dried fruit.
How about granola? You could use any nuts you may have as well.
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This is brilliant!!
Regarding ideas for using the various foods discovered in the freezer:
Whenever I come across a recipe online (often in this forum) for a recipe that includes an item that I know I have in the freezer, I immediately print it out and place it in a Ziplock bag with that item and leave in the freezer.
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Had a craving for rice pudding today...
ARBORIO RICE PUDDING WITH BANANAS & PISTACHIOS
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Two recent desserts I've made...
PASSIONFRUIT MACARONS
MOMOFUKU CRACK PIE
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I've missed you, dinner thread. Had the time this morning to catch up on 3 months of your inspired dinners, everyone. Gorgeous!
I have started something with my kids (ages 5 & 7). They each pick the dinner menu one night per week. They are responsible for writing the shopping list, including a vegetable
and doing any prep they are capable of. Here are some of their recent dinners:INDONESIAN GRILLED SWORDFISH
PARMESAN ROASTED BROCCOLI
SOLE MEUNIERE W/CONFETTI CORN
CHICKEN PAILLARDS W/CLEMENTINE, AVOCADO & SCALLION SALSA
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I meant this burger...I'm a little slow this a.m.
Plated - on English muffins with bacon and caramelized onions:
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Kim, that burger looks mouthwatering!
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Great ideas, all. I'm doing a salad with blood oranges during the meal and chorizo caramel lollipops as an appetizer course. That may knock out the candied bacon and orange/clementine ideas. I'm thinking the golden raisins hydrated with verjus or dried cherries hydrated with spices, sugar and port or the reduced spicy red wine pear poaching liquid. They might hit an element I'm missing. That sort of goes along with my recent Spotted Pig mulled wine obsession!
Thanks for all the inspiration, keep it coming!
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Pimenton pop rocks!
I love it-like Chuao's Firecracker bar-chocolate, sea salt, chile and pop rocks. How would I create Pimenton pop rocks, just buy pop rocks and dust them with Pimenton? Can I make them myself?
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I am cooking for a Spanish themed dinner party and for dessert we are doing an adult "Compose Your Own Sundae" bar. I'm looking for ideas for creative toppings...
Current ideas are:
Cinnamon Chile Fudge Sauce
Dulce de Leche
Almond Brittle
Spicy Candied Pecans
Reduced Balsamic Syrup
Any other suggestions?
Thanks!
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Any recommendations for BBQ catering? I'm in the Montclair/Glen Ridge/ Bloomfield area.
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Anyone know a northern NJ liquor store that carries Peruvian Pisco? I'm in the Montclair area.
Thanks!
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Varkenshaas
Don't ask me how to pronounce this, but this was the most tender pork tenderloin I have ever eaten with a fabulous mustard sauce.
Thanks for posting this. I made this the other night and the sauce was delicious. My husband is coming up with different ways to use the leftover sauce.
I too made it and it was indeed tasty. Thanks for posting!
I made it as well for Easter. Thumbs up! I also made a savory onion and gruyere bread pudding which I can recommend. Kim's French Onion Bread Pudding
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In honor of Earth Day I went all crunchy...Greek yogurt, homemade granola, bananas, strawberries and honey.
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At the risk of being redundant, I want to LAVISH praise upon the Roasted Shrimp and Broccoli recipe. This is like the definition of a recipe that rocks - fast, easy, unfussy, dirties just one pan and one bowl, and totally delicious. If you weren't convinced already, go and make it now!
Emily & dividend-so glad you liked it! I have another quick and delicious recipe recommendation for you. It's from Nigel Slater: Pasta With Sausage, Basil & Mustard
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I have a recipe to add from Melissa Clark found on The Wednesday's Chef blog. It's Roasted Shrimp and Broccoli. Fast, uses one pan and is so delicious! Try it and let me know what you think...
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Thanks to this thread Nigella's Sausage and Chicken Bake is a staple. Going to try the Tomato Gorgozola Sauce this week and the Bolognese Ragu!
My contribution is this quick and easy pasta that everyone in my home and guests rave about:
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I actually have that pan and it works quite well. But I've never seen one with a removable bottom. I have a mini cheese cake pan with a removable bottom though.
Marlene,
That's good to know that pan works for you. I may buy it. I currently have individual stainless steel molds that are a nightmare to use! My crusts always stick.
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I'm trying to find a non-stick mini tartlette pan with removable bottoms. Something that can make 12 mini tart shells at once. Similar to this but with removable bottoms:
Does such a thing exist? I can't find anything on the web.
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Mrs. C and grandma collaborated on a delicious salad – spinach, shredded carrots, lingonberry-soaked apples, walnuts, and blue cheese, tossed with raspberry vinaigrette.
BEE-YOU-TEE-FULL!!!!
Dinner! 2010
in Cooking
Posted
emmalish-beautiful pics!
Kim-can't wait to see food pics of your NOLA trip...
Prawncrackers-the fig tart is gorgeous!
First time using the grill since fall. Grilled asparagus, grilled steak on a bed of spinach and leeks in gorgonzola sauce with a side of farro with bacon and dates.