Monthly Archives: November 2010

Bronzini w/Potato Puree (& dorsal boning technique)

This seems a bit beyond the basics but, when broken down, it’s really quite simple.  And elegant.  Total cooking time is less than one and a half hours, but the end product looks like so much more.  The technique covered in this recipe is boning round fish through the back.

deceptively simple

So break it down into three parts:  preparing the puree, boning the fish, and assembling the final product….

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Filed under Main Courses, Sauces & Stuffings, Seafood, Technique & Dirty Secrets

Honey Bread [by Table Daughter]

Honey bread, or “honey bear bread” as my sister calls it has become a permanent fixture in our household.  It is a deceptively simple bread to make, and only requires one bowl (which I love because it means less dishes for me!).  Despite the name honey bread is a white bread with subtle hints of honey and not overly sweet.

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Filed under Baking, Sides, Table Daughter

Bread Sticks

This is a nice touch to a special meal.  It’s also a great snack to have around.

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Filed under Baking, Sides

Garlic & Olive Oil Dipping Sauce

Ever get too much garlic and wonder what to do with the excess before it turns?  Try making garlic & olive oil dipping sauce.  It will last for months in the fridge without loosing flavor or texture.  You can use it as a condiment on bread, a marinade for meat or poultry, or a substitute for pesto in pasta.

the perfect use for aging garlic

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Filed under Condiments, Vegetarian

Mushroom Quiche w/Homemade Crust

Served warm in the winter or cool in the summer this is a prince among comfort foods.  If you use a store-bought crust this can be ready in 40 minutes, add another 30 minutes for the adventure of making your own crust.  Either way it fits well with a busy schedule.tastes lie a warm hug

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Filed under Baking, Main Courses, Vegetarian

Pizza

45 minute for delivery?  It takes about the same time to make one and it won’t run you $19.99.  This recipe calls for fresh tomato instead of sauce.  You should play with the ingredients to find a mix of toppings that works for you.

takes about an hour and there's no need to tip

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Filed under Baking, Main Courses, Vegetarian

Shrimp Dumplings In Tomato Sauce

Fluffy dumplings contrasted with a vegetable sauce.  The sauce is tomato-based for this recipe.  You can also use an alfredo sauce or some other dairy variant.

simple & elegant

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Filed under Main Courses, Seafood, Technique & Dirty Secrets

Utilitarian Tomato Sauce

This is a workhorse.  A basic tomato-based sauce that can morph into a finishing ingredient for protein or vegetable main courses, the base for a stew or soup, or a pasta sauce.

getting the most out of tomato & garlic

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Filed under Sauces & Stuffings, Vegetarian