Category Archives: Recipes (Savory)

Good To The Last Bite — Spiced Apple, Ham, and Raclette Sandwich

My husband eagerly gave this thumbs up. You will, too.

My husband eagerly gave this thumbs up. You will, too.

 

My husband can be brutally honest.

Especially when it comes to food. Which can be a good thing if you want real criticism in order to judge something with complete honesty.

There have been times in which I’ve tried a new dish on him, only to have him swallow hard and say, “Where the heck did you dig up this recipe?”

But there are other times, where he’ll take a bite, and say, “Oh! You should make this more often.”

The latter was his response to “Spiced Apple, Ham, and Raclette Sandwich.”

This sammy, which he loved from the get-go, is from the new cookbook, “Eat In My Kitchen” (Prestel) by Meike Peters, a Berlin-based writer and photographer who created the blog, Eat In My Kitchen.

eatinmykitchen

The cookbook, of which I received a review copy, contains 100 recipes for seasonal food with a laid-back European attitude. In other words, it’s food that isn’t fussy. The lovely photos will make you want to cook and eat everything, too, from “Sauteed Endive with Balsamic Butter and Marjoram” to “Pumpkin Gnocchi with Roquefort Sauce” to “Riesling and Rhubarb Cake.”

Sandwiches are typically not hard to prepare. This one fits that simple mode, but delivers extra big on flavor.

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My Favorite Italian Chard Stuffing

Stuffing at its finest.

Stuffing at its finest.

 

Over the years, I’ve made my share of stuffing recipes. But hands down, this one remains my favorite.

It’s not necessarily unusual. It’s not cutting-edge. It doesn’t feature rare ingredients.

Instead, it’s the quintessential Thanksgiving stuffing recipe that takes simple French bread, Italian sausage, Swiss chard, and herbs, and turns it all into a savory, satisfying amalgamation that never ceases to be a crowd pleasure.

I, for one, look forward to it every year.

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Festive Sweet Potato Orange Cups

Wouldn't these be perfect on your Thanksgiving table?

Wouldn’t these be perfect on your Thanksgiving table?

 

Are you already planning your menu, and checking it twice?

Then, make room on it this Thanksgiving for “Sweet Potato Orange Cups.”

How adorable and special are these hallowed-out orange halves, filled with coconut-scented mashed sweet potatoes and crunchy pecans?

Sure, you can make a big bowl of sweet potato puree and call it a day. But serving the creamy sweet potatoes mounded in individual orange cups like this just makes it all more fun and distinctive.

The recipe is from the new cookbook, “Celebrations: A Year of Gluten-Free, Dairy-Free, and Paleo Recipes for Every Occasion” (Ten Speed Press), of which I received a review copy. It’s by Bay Area food writer Danielle Walker, founder of the grain-free blog, againstallgrain.com.

celebrations

The 125 recipes all eschew gluten, dairy and grain. They are arranged by occasion, such as “Game Day Buffet,” “Birthday Party,” and “Christmas Breakfast.”

However, that doesn’t mean you can’t mix and match. For instance, the recipe for “Sweet Potato Orange Cups” is actually listed in the “Easter Brunch” chapter. But I think it’s also ideal for Thanksgiving.

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“Soup Nights” Part II: Roasted Carrot, Parsnip & Garlic Soup

A simple looking soup that has a deceptive depth of flavor.

A simple looking soup that has a deceptive depth of flavor.

 

Here’s the funny thing: As much as I liked the “Pumpkin Brownies with Maple Cream Cheese Frosting” from Betty Rosbottom’s new cookbook, I liked this soup recipe even better.

Duh!

After all, the book by this food writer and cooking teacher is called, “Soup Nights” (Rizzoli).

Soup is the focus to be sure — every kind imaginable from “Creamy Smoked Trout and Cucumber Chowder” to “Vietnamese-Style Shrimp Soup” to “Icy-Cold Watermelon Soup with Whipped Feta and Mint.”

But what’s genius is that Rosbottom also includes recipes for salads, sandwiches and desserts to round out the soup meal.

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“Soup Nights” Part I: But First — Pumpkin Brownies with Maple Cream Cheese Frosting!

Pumpkin spice bars with a cloud of fluffy, marshmallow-y cream cheese frosting.

Pumpkin spice bars with a cloud of fluffy, marshmallow-y cream cheese frosting.

 

Leave it to me to thumb through a soup cookbook, and end up making a dessert recipe first.

I may subscribe to the philosophy that “Life is short; eat dessert first.” But I’m usually too guilt-ridden to follow through on it.

So I did have a proper dinner beforehand, but my attention was always on what was to come.

Namely, “Pumpkin Brownies with Maple Cream Cheese Frosting.”

soupnights

It’s from the new cookbook “Soup Nights” (Rizzoli) by food writer and cooking teacher Betty Rosbottom, of which I received a review copy.

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