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Beer Marinated Lamb

Beer Marinated Lamb

with Chimichurri

Posted on December 08, 2016
To celebrate National Lager Day, I decided to make something that I haven’t tried in a long while - Beer Marinated Lamb with Chimichurri. Okay, let me clarify. I’ve made loads of lamb after falling in love with this meat when I started working on this blog; however, I haven’t tried chimichurri in a while. Not being a fan of cilantro, it’s kind of obvious why. I figured that my tastes have expanded and evolved since making Ted Reader’s Mesquite Planked Leg of Lamb. Still not a huge fan of cilantro, or chimichurri, but the lamb was cooked to perfection, and the lager marinade made up for that. 
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Goat Cheese Risotto

Goat Cheese Risotto

With Roasted Red Peppers

Posted on December 08, 2016
I wanted to make a meatless meal that was rich and satisfying. I was at a loss, searching until I saw a title - Goat Cheese Risotto and my search was over. I just went from there, adding roasted red peppers, a couple kinds of cheese, peas, and fresh herbs until I had a filling dish that would be suitable for both a side dish and a full meal. In the end, this meal was so much better than I could have imagined. 
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White Chocolate and Peppermint Tart

White Chocolate and Peppermint Tart

A Sweet Christmassy Treat

Posted on December 08, 2016
The idea for White Chocolate and Peppermint Tart came about shortly after making the  Chocolate & Espresso Tart. I was writing the recipe to share, and suddenly it hit me. What if I used white chocolate?! From there the recipe evolved as I considered what would taste great with the white chocolate. Initially, I had a vision of a beautiful white tart with swirls of green and crumbles of peppermint on top. Things went a little sideways when I accidentally overheated the white chocolate and it bound. (That means that chocolate went from this smooth and creamy mixture to a hard and grainy blob.) I was able to fix it a little, but the liquid separated out. To rescue this, I topped the whole thing with a layer of dark chocolate ganache. Feel free to make this look however you like, though. Swirl the white, dark, and mint chocolate together, or layer them all separately. It’s up to you and how you feel this dessert should look. 
Posted in: Desserts
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Asian Style Beef Ribs

Asian Style Beef Ribs

Cooked Using Joule by ChefSteps

Posted on November 30, 2016
For some strange reason, it’s actually difficult to get big beef short ribs from the butcher section of my local supermarket. You can get the thin Korean-style ones most times, but never the meaty and thick ones. When I finally got my mitts on some, I knew they were going to need some pretty special treatment. These Asian Style Beef Ribs Cooked Using Joule, by ChefSteps are like butter. Seriously melting in your mouth, while being simultaneously crispy! A long and slow cook using Joule, followed by a slice and sear in a Napoleon Cast Iron Skillet makes these delightful morsels an umami bomb of a dish to remember. 
Posted in: Beef
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Turkey Club Soup

Turkey Club Soup

A lot of good soup

Posted on November 30, 2016
No, we didn’t start an exclusive, member’s only, league for people who are strange birds. Turkey Club Soup has all the amazing deliciousness of a club sandwich without the bread and mayo! I am sure that you are super tired of hearing about turkey after such an amazing Thanksgiving; but if you are like me, and had 9 lbs. of a 12 lb. turkey leftover, you will want to try this recipe too. Making the stock is supremely easy. Actually, the whole recipe is! You get to set-and-forget twice! The end result is a better bowl of soup than anything that comes from a can. If you think you don’t have time to make delicious, healthy soup, think again! 
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Smoked Cream Chocolate Mousse Cake

Smoked Cream Chocolate Mousse Cake

Subtly Smoky

Posted on November 30, 2016
My all time favorite dessert was Great Grandmother Hazel’s Chocolate Mousse. Fluffy, creamy, and it was only ever made around this time of year. It’s been a great many years since I’ve had homemade Chocolate Mousse, always being too scared to try making it myself. (All those eggs and double boilers and such were scary!) I decided that this year would be the year to get over a lot of food fears. To celebrate Chocolate Mousse day, I resolved to make a Smoked Cream Chocolate Mousse Cake that even Great Grandmother Hazel would be impressed by. I am certain, after tasting the results of this festive dessert, that she would have been… had we saved her a slice. Just remember to make this recipe at least 5 hours in advance of serving so that it has time to set. 
Posted in: Desserts
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Sous Vide Thanksgiving Turkey

Sous Vide Thanksgiving Turkey

Finished with Green Tea and Apple Smoke

Posted on November 16, 2016

This turkey recipe requires a little forethought and some extra equipment, but this Sous Vide Thanksgiving Turkey Finished with Green Tea and Apple Smoke has to be the best turkey I have made on the grill, ever. I followed the recipe as laid out in the Joule app, cooking the butchered turkey in a water bath for just over 12 hours in total. Then I finished the turkey on the grill by smoking it with Apple Wood Chips and Cranberry Green Tea from Steeped Tea then searing the skin on the Infrared SIZZLE ZONE™. Leaving me with the most succulent turkey I have had the pleasure of tasting. EVER.

The portable Sous Vide cooker, Joule, by ChefSteps is probably the most interesting and versatile tool in my cooking arsenal, besides my grill. The Joule is easy to use. Once out of the box, I was able to set it up within about five minutes or less. To the layman, sous vide sounds like boil in a bag, however the geniuses at ChefSteps have done their research and created a super easy way to cook gourmet food. The calculations are all done for you. Follow the directions in the app, which even tells you when the food is ready.

Posted in: Poultry
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Potato Leek Soup

Potato Leek Soup

with Smoked Cream and Three Cheeses

Posted on November 16, 2016
If you are looking for a soup that will fill you up and then some, this Potato Leek Soup with Smoked Cream and Three Cheeses is a soup that blasts “eats like a meal” out of the water! This soup eats like an all you can eat buffet! It’s rich, smoky, creamy, and super thick. It is packed with so much flavor! I’m not known for being a soup person (probably why there aren’t that many soup recipes on the blog), but this one will make a believer out of you. Or at least a soup lover.
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Maple Dijon Roasted Carrots

Maple Dijon Roasted Carrots

on the Grill

Posted on November 16, 2016
I’ve made these Maple Dijon Roasted Carrots a few times. It is the dish most often requested when I offer to bring something to family functions. The relatively simple glaze is loaded with Umami flavor. Read more about The Science of Barbecue – Why Grilled Food Tastes Good to learn more about Umami. This is a side dish that adds a bright pop of color to your table. The deep roasted flavor of the carrots pairs perfectly with whatever dish you serve. You can use regular carrots, go fancy with young carrots with the green tops still on, or even get really crazy and use brightly colored heirloom carrots.  However you slice or peel them, this side dish is de-lilsh! 
Posted in: Veggie & Fruit
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Chocolate & Peanut Butter Cake

Chocolate & Peanut Butter Cake

With Reese Peanut Butter Cups

Posted on November 16, 2016
After another quiet Halloween, we ended up with a ton of chocolaty treats. What better way to use up leftover candy than to make a Chocolate & Peanut Butter Cake With Reese Peanut Butter Cups. This dense and rich cake is bracketed by light and fluffy layers of peanut butter icing, topped with chopped peanut butter cups and drizzled with silky ganache. This dessert was a little too much after a big turkey dinner, but you’ve got to go big when it comes to dessert! 
Posted in: Desserts
Comments: 0
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