muchdependsondinner.blogspot.com
Much Depends on Dinner: flourless chocolate-walnut cookies
http://muchdependsondinner.blogspot.com/2013/02/flourless-chocolate-walnut-cookies.html
Saturday, February 16, 2013. I'd like to think by now I have some some grasp of the mechanics of baking. But nothing in my makeshift culinary education can account for these cookies—a handful of ingredients culled together into chewy, crackly-surfaced goodness with nothing more than confectioners' sugar and a few efficient egg whites. A better baker would devote time to unraveling their dark (and gluten-free) mysteries; I choose simply to revel in the delicious results. 2 3/4 cups walnut halves. Spread t...
muchdependsondinner.blogspot.com
Much Depends on Dinner: fettuccine with peas and parmesan
http://muchdependsondinner.blogspot.com/2010/01/fettuccine-with-peas-and-parmesan.html
Tuesday, January 5, 2010. Fettuccine with peas and parmesan. My history with this pasta has already been well documented in the blogosphere. 8212;needless to say, I believe it to be worth a tiny bit of Internet stalking. Starchy, many-days-past-their-prime peas in June has taught me to appreciate the art of flash freezing. In other words, I eat frozen peas sometimes. Not often. Please don’t judge me. Fettuccine with Peas and Parmesan. Adapted from Mario Batali. Via The Wednesday Chef. In a large sauté.
muchdependsondinner.blogspot.com
Much Depends on Dinner: fennel with orange and sambuca
http://muchdependsondinner.blogspot.com/2009/09/fennel-with-orange-and-sambuca.html
Tuesday, September 15, 2009. Fennel with orange and sambuca. The idea of an “ultimate” recipe seems very shortsighted. Too often, convinced that I have discovered the best possible version of a thing, another recipe quickly surfaces to prove me wrong. It’s why, when it comes to food, I try not to abuse superlatives, and only rarely indulge in old favorites. (It’s also why I have little patience for Tyler Florence.). Fennel with Orange and Sambuca. Adapted from Urban Italian,. Zest of one orange. 2 tables...
muchdependsondinner.blogspot.com
Much Depends on Dinner: mushroom ravioli with ginger-cremini cream sauce
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Friday, January 11, 2013. Mushroom ravioli with ginger-cremini cream sauce. You may find it hard to believe that a plate of ravioli could evoke both Wolfgang Puck and Marcel Proust, but that is exactly what this one did. Wolfgang Puck, for its undeniable (and spectacular) 90s sensibility. (Asian-Italian fusion? Wild Mushroom Ravioli With Ginger-Cremini Cream Sauce. Inspired by 33rd Street Bistro; sauce adapted from Bon Appétit. 3 packages mushroom ravioli. 1/4 cup chopped cilantro. 6 tablespoons soy sauce.
muchdependsondinner.blogspot.com
Much Depends on Dinner: December 2010
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Thursday, December 9, 2010. They say a new child is born in the U.S. every seven seconds. I can’t be sure, but I suspect that, if you tracked the number of artisanal food stores popping up around Brooklyn, the statistic would be something close to that. What makes Formaggio so special? Formaggio didn’t invent the Salty Oats cookie (credit for that goes to Terri Horn), but they did introduce me to it about five years ago, and they’re the only place I’ve found that keeps them regularly in...I love both var...
muchdependsondinner.blogspot.com
Much Depends on Dinner: peanut butter cookies with milk chocolate chunks
http://muchdependsondinner.blogspot.com/2013/01/peanut-butter-cookies-with-milk.html
Monday, January 14, 2013. Peanut butter cookies with milk chocolate chunks. Peanut Butter Cookies with Milk Chocolate Chunks. From Baked: New Frontiers in Baking,. By Matt Lewis and Renato Poliafito. 1 3/4 cups all-purpose flour. 2 teaspoons baking soda. 1 cup (2 sticks) unsalted butter, softened and cut into 1-inch pieces. 1 cup firmly packed dark brown sugar. 1 teaspoon vanilla extract. 1 cup creamy peanut butter. 6 ounces good-quality milk chocolate, coarsely chopped. Use a tablespoon measure or small...
muchdependsondinner.blogspot.com
Much Depends on Dinner: gingerbread cake, turned trifle
http://muchdependsondinner.blogspot.com/2013/01/gingerbread-cake-turned-trifle.html
Wednesday, January 9, 2013. Gingerbread cake, turned trifle. When life gives you lemons, make lemonade." Well, consider this trifle my lemonade—a last-minute menu change necessitated by technical difficulties with our gingerbread cake. (Despite generously buttering our non-stick bundt pan, the finished cake refused to detach itself.). Adapted from Karen DeMasco. 2 cups all-purpose flour. 1 tablespoon unsweetened cocoa powder. 2 1/4 teaspoons baking powder. 1 1/2 teaspoons cinnamon. Grated zest of 1 lemon.
muchdependsondinner.blogspot.com
Much Depends on Dinner: January 2013
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Friday, January 25, 2013. Pasta with creamy roasted carrot sauce. This pasta feels like a seasonal variation on the (much beloved, and often aseasonal) Fettuccine with Peas and Parmesan. It's extremely comforting, in the way that most pastas—particularly monochromatic pastas—are, but complex as well: fragrant with roasted garlic, onions, and thyme; creamy and sharp from the crème fraîche and parmesan; and occasionally surprising with the crunch of toasted hazelnuts. Adapted from Traveler's Lunchbox.
muchdependsondinner.blogspot.com
Much Depends on Dinner: November 2010
http://muchdependsondinner.blogspot.com/2010_11_01_archive.html
Tuesday, November 30, 2010. A Whole Foods frozen turkey (and 24 hours of defrosting) threw a wrench in my “Judy Bird”. Plan But, as back-up plans go, Alton Brown’s Good Eats Roast Turkey is not so bad. Delicata Squash, Potato and Celery Root Puree. Roasted Brussels Sprouts and Chestnuts. For the requisite crunch. The perennial favorite, glazed with beef stock. Following the results of last year’s rigorous trial and error. We served our three favorite cranberry sauces: cranberry-horseradish,. 1 tablespoon...
muchdependsondinner.blogspot.com
Much Depends on Dinner: pasta with creamy roasted carrot sauce
http://muchdependsondinner.blogspot.com/2013/01/pasta-with-creamy-roasted-carrot-sauce.html
Friday, January 25, 2013. Pasta with creamy roasted carrot sauce. This pasta feels like a seasonal variation on the (much beloved, and often aseasonal) Fettuccine with Peas and Parmesan. It's extremely comforting, in the way that most pastas—particularly monochromatic pastas—are, but complex as well: fragrant with roasted garlic, onions, and thyme; creamy and sharp from the crème fraîche and parmesan; and occasionally surprising with the crunch of toasted hazelnuts. Adapted from Traveler's Lunchbox.
