|
|
 For Thanksgiving one year, my whole family rented a house at the Jersey Shore for a reunion. My job was providing dinner rolls. The nieces’ and nephews’ eyes got round when they saw me mixing flour, water and yeast. I put the sponge on top of the fridge and let it bubble, and then later I fed it. ‘Most people buy dinner rolls,’ my sister said, eyeing me quizzically. ‘Wait till you taste them,’ I said as I trundled off to bed.
via Crowd-pleasing Dinner Rolls « Sortachef.
From one of my favorite food and cooking blogs:
This is a delicious dish perfect as an appetizer or main course. We had bacon wrapped shrimp at two of our favorite restaurants on our recent trip to Gatlinburg over the Christmas holiday. My son loved them so much, I decided to recreate them at home.
via Bacon Wrapped Shrimp with Bourbon Sauce | Southern Grace Gourmet.
Is there nothing better than French toast for Sunday breakfast? Thick slices of bread, soaked in a mixture of beaten eggs with milk and cinnamon, toasted in a frying pan, and served with butter and maple syrup, this has to be one of our favorite breakfast dishes. It works best with several day old French or Italian loaf bread, thickly sliced. Fresh bread, or bread that has been sliced too thin tends to get mushy and fall apart when soaked in the egg milk mixture.
via French Toast Recipe | Simply Recipes.
Beef Stroganoff is a very popular dish of Russian origin that has evolved into many different interpretations. It is a easy to prepare dish that is a classic comfort food. In this recipe, I have combined great flavor combination for a very tasty dish. Spicy paprika and Dijon mustard give the dish an extra flavor boost. In the traditional recipe, there is only beef, and no mushrooms or onions. So if you prefer, you can omit the mushrooms and onions. When choosing the beef for this recipe, make sure to get a very tender cut, such as top sirloin.
via Beef Stroganoff | Southern Grace Gourmet.
Apple season is here!!
I sometimes wish that my future self could just pop into my present world just to… you know… say hi, and let me know that everything in the future is going along just swimmingly. That never happens, but maybe I just haven’t given future me enough guidance. With this in mind… here’s a quick letter to future me. Now maybe 48 year old me will get crackin’ on some answers. Slacker.
via Joy the Baker » Blog Archive » Spiced Apple Cake.
 This is a quick and easy stir fry with chicken, baby bok choy and fresh shiitake mushrooms. The flavorful garlic and ginger balance with the sweetness of the honey. I add dry wine to the dish to make a simple sauce. The sweetness in the bok choy compliments the sauce very well. You can add any kind of vegetables you like, however I like to include bok choy in this dish. When I was a kid, we found bok choy at the commissary
via Honey Garlic Ginger Stir Fry | Southern Grace Gourmet.
 Chicken Piccata is one of my favorite Italian dishes. The salty little capers that burst in your mouth are so wonderful paired with the zesty lemon. I have a secret ingredient that gives another layer to traditional piccata, white pepper.
via Chicken Piccata | Southern Grace Gourmet.
I’ve never been a fan of scones until I met Kathy Winkler, the owner of a local cooking school that I used to teach at. One day, I walked in, arms full of ingredients to prep for a class I was teaching that evening and Kathy handed me blueberry scone that just came out of the oven. I almost didn’t try it, because the scones I knew were dry, dense, flavor-less and so hard you could use it as pumice stone.
So I stood there in the studio kitchen, wondering where I could hide this scone without Kathy seeing, and then she looked at me and said, “Try it! It’s still warm from the oven!”
Well, dang it. If I threw it out now, she’d notice. In fact, even if I was sly and just dropped it in the trash can, it would probably have clunked so loudly like a rock that she’s sure to hear. I grabbed a big glass of water as my chaser and broke into it with my hands.
via Blueberry Scones with Lemon Glaze Recipe.
 This recipe is one of my favorite dishes, pulled pork simmered in barbeque sauce. This is what I use to think Alabama Barbecue was, I did not learn about the mayonnaise barbecue until much later in life. My mom always made barbecued pulled pork this way, and it was such a treat.
via Slow Roasted and Simmered Pulled Pork | Southern Grace Gourmet.
I tried to be virtuous. I could have figured out a way to bake these rather than fry them. I caved. I’m weak. What can I say? But let’s look at this another way. About 2 years ago, I was terrified of deep-frying anything – not because of the extra calories, but because of an overwhelming fear of singeing my eyebrows and going up in flames à la Michael Jackson. Well, I got over it and now there’s no stopping me. I have fried risotto balls, donuts, pakoras, and English muffins filled with Nutella (seriously – these are drop-dead good. I’ll share the recipe at some point). I am happy to say that I have not ventured into the fried Twinkie and Oreo realm. The line has to be drawn somewhere.
via Cookin’ Canuck: Fried Eggplant Balls with Melted Mozzarella Centers Recipe (Polpette di Melanzane).
|
|
