Un-Fried French Fries
August 31, 2010
Stir Fry Ginger Beef
August 30, 2010
The trick to a good stir-fry is working with a very hot, relatively stick-free pan. I say relatively stick-free considering you don’t want one of those stick-free pans with the coating that peels off, but say more like a well-seasoned wok or a cast iron frying pan. Hard anodized aluminum …
Two-Cheese and Rosemary Mashed Potato Casserole
August 29, 2010
Delicious!
Simple recipes hand-picked to create convenient meals often in less than 30 minutes.
Easy Chicken Parmesan
August 29, 2010
Only 4 ingredients…great for a weeknight meal!
Simple recipes hand-picked to create convenient meals often in less than 30 minutes.
Basil Vinaigrette
August 29, 2010
Have additional basil in your garden right now? Here’s a quick and easy vinaigrette dressing you can invent with it that you can use not only as a salad dressing, but plus as a sauce for fish, chicken, potatoes, tomatoes, or white beans. Here’s an concept, use that dressing with some chop…
Melon Sorbet
August 27, 2010
Garrett McCord came by the other day to build these melon sorbets. So good! Refreshing on a hot summer day. ~Elise
Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of …
Zucchini & Yellow Squash Gratin
August 26, 2010
Breakfast Pizza
August 26, 2010
This yummy breakfast pizza is easy and quick. You can customize it to your own tastes.
Simple recipes hand-picked to create convenient meals often in less than 30 minutes.
Curried Ground Turkey with Potatoes
August 26, 2010
Ground turkey has to be one of my favorite meats to work with. It’s lean, takes to spices well, and is relatively inexpensive. We were brainstorming ideas for something that would use ground turkey, potatoes, and onions the other day and were inspired by a classical Indian dish called “Al…
Provencal Seafood Bisque
August 25, 2010
Hank made that seafood bisque for us the other day and it was so outrageously good I begged him to manufacture it again. I served some of it to a friend from Provence whose eyes lit up upon tasting it, “This is just like we have at home! ‘Bisque de Fruits de Mer’”. The saffron is fundament…