Showing posts from April, 2014


I wanted an easy dinner and thought a fancified grilled cheese sounded like just the thing. When I saw a website called grilled cheese I figured I would try one of those.  I opted to try the Cheshire.  It was pretty good but really hard to eat! The Cheshire 4 tablespoons mayonnaise 1 clove garlic, minced 8 slices French-style country bread 4 slices Wisconsin Edam cheese 1 head Bibb lettuce 2 beefsteak tomatoes, sliced 2 ripe Hass avocados, sliced 8 slices bacon 4 eggs 4 slices Wisconsin Cheddar cheese 6 tablespoons butter, at room temperature Mix mayonnaise with garlic. Spread 1 tablespoon of the mixture on each of 4 slices of bread. Top each with 1 slice Edam, a few leaves of lettuce, a slice or two of the tomato, and 1/4 of the avocado slices. Set aside. Fry bacon in cast-iron or nonstick skillet until crisp; remove to plate lined with paper towels and drain and pat dry. Remove all but 1-2 tablespoons bacon fat from skillet. Crack eggs into skillet an

Bacon and Egg Pizza

I know I have been neglecting the blog.  Partly, I've lost momentum on new recipes, partly, it's because I have had a proper job for the last 8 months, and partly because I just don't want the extra fuss at dinner time.  If I do make a new recipe, I'll post it here, but I'm not shooting for more than one a week.  I also want to re do the look and organization of the blog. We will see how much I actually get done ;).  In the mean time we had this pizza tonight.  I think I liked it best, but everyone enjoyed it. Bacon-and-Egg Pizza   6 ounces thick-sliced bacon, cut crosswise into 1/3-inch lardons 4 large eggs 1 tablespoon heavy cream Kosher salt 2 tablespoons unsalted butter All-purpose flour, for dusting 1 pound pizza dough 1/3 cup crème fraîche 3 ounces Brie, thinly sliced (with rind, if desired) 2 ounces fresh mozzarella, shredded Snipped chives, for garnish 1. Set a pizza stone in the oven and preheat the oven to 500°. Spread the

Snapper with Spicy Crab and Andouille Sauce

Well the husband is a raving lunatic about this dish!  Best I've ever had, fish dish, meal ever!!  This is it the recipe to end all recipes.  Well at least according to him it is.  My husband was in charge of the grocery shopping.  He was shopping for the roast sea bass we had last night, and when there was no sea bass, he asked about substitutions, to which the internet replied and I filtered down to tilapia or snapper.  We had some tilapia so I didn't think he bought snapper and when I cooked last night, I used the tilapia never seeing the snapper.  Well now I had these lovely snapper fillets and no plan.  A quick pinterest and food and wine search turned up this dish.  It was a happy accident because as you read above my husband really lost his head over this dish! Its a little fussy to make, but still quick and if everyone you serve this to likes it a quarter as much as my husband, you will find yourself drowning in accolades. Snapper with Spicy Crab and Andouille Sauce

Roast Sea Bass with Chickpea Puree and Parsley Sauce

Ok, writing this way after the fact, but we loved it, that much I know :)  We ate it outside on our new  picnic table.  The picnic tables deserve there own post.  (there is a story there;) Blurry Picnic Table Shot :)       Roast Sea Bass with Chickpea Puree and Parsley Sauce 1 cup extra-virgin olive oil 1 1/2 teaspoons finely grated lemon zest 1/2 teaspoon hot paprika Four 6-ounce, skinless sea bass fillets (1/2 to 3/4 inch thick) Salt Pepper 4 fresh bay leaves 4 small rosemary sprigs, plus 1/2 teaspoon minced rosemary 2 cups lightly packed parsley leaves 2 tablespoons fresh lemon juice Two 15-ounce cans chickpeas, rinsed and drained 1/2 small garlic clove     Preheat the oven to 400° and line a rimmed baking sheet with parchment paper. In a medium baking dish, mix 1/4 cup of the olive oil with 1/2 teaspoon of the lemon zest and the paprika. Season the fish with salt and pepper. Add the fish to the marinade and turn to coat, then nestle the bay le

Seafood-Chorizo Tacos

My husband digs himself some chorizo!  He is also a fan of tacos, so when I saw this on food and wine, I knew I had to pin it for him, and of course it was what he went straight for it when I asked him to pick out a dinner.  It originally called for squid, but that isn't always easy to come by and I am not the biggest fan.  Subsequently, I  am not particularly in a hurry to learn to cook with it, so we substituted small scallops.  The boys loved these, and I really liked them despite some texture issues I had with the shrimp.  Don't skip the avocado, they really add something to the final dish Seafood-Chorizo Tacos   2 tablespoons extra-virgin olive oil 1/2 pound fresh chorizo, casings removed and meat crumbled Salt Pepper 1 small red onion, minced 1 garlic clove, minced Pinch of ground cumin 1/2 pound shrimp, shelled, deveined and chopped 1/2 pound bay scallops patted dry 2 tablespoons Mexican lager 2 tablespoons fresh lime juice Corn tortillas, avocado, ci

Creamy Garlic Pasta

Having had 2 successful one pan pasta dishes, I decided to try another.  It was great too!  I actually have made this twice now that I am writing the post.  The second time for meatless Monday, I used mushroom broth and I liked it even better.  (I think)  I also did drizzle a little truffle oil on mine, so...  Totally a dish to add to the repertoire!  Perfect for new cooks (or college kids) Creamy Garlic Pasta 2 tsp olive oil 4 cloves garlic, minced 2 tbsp butter ¼  tsp salt ½ tsp pepper 3 cups chicken stock ½ lb spaghetti or angel hair pasta 1 cup grated parmesan cheese ¾ cup heavy cream 2 tbsp chopped fresh parsley   Recipe and Instructions here