This is one of my favorite cookbooks! If you like ranch dressing, you’ll love this. It’s exactly what you remember ranch dressing to be, without a lot of stuff that you don’t have in your kitchen. It amazed me the first time that I made homemade ranch dressing. We’re enjoying this tonight, with a huge salad with other veggies (radishes!) and ham, as soon as I finish writing this up.
One last apple recipe for 2013. This is from “The Sprouted Kitchen: A Tastier Take on Whole Foods” by Sara Forte.
From the book:
The contrasts in both temperature and texture—from the crunchy crust, to the cold ice cream, to the warm apples—put this ice cream pie in a class all its own. And, believe it or not, all the components can be made in advance, so all you have to do is simply warm up the apples when you’re ready to serve. If you or someone you’re serving has a nut allergy, 1/2 cup more oats can be substituted for the pecans in the crust.
Note that if you put all the warm apples on top of the ice cream pie, you will end up with a big mess. I suggest cutting the pie into pieces and serving each with an individual scoop of warm apples. Alternatively, you can serve the sautéed apples at room temperature, which will keep the ice cream from melting so quickly.
From Bon Appétit.
I’m a big fan of cooked lettuce. Try this and see what you think.
Adapted from a recipe from Whole Foods. Simple recipe, delicious results.
A recipe from Mark Bittman’s How to Cook Everything (Completely Revised 10th Anniversary Edition).
This recipe is from chef Eddie Hernandez of Taqueria del Sol – a low-fat spread that he prepares “all the time at home” for a healthy, flavor-packed snack. Maybe you have some peppers tucked away in the freezer from this summer? Those will work fine.
This is the year my husband gets what he’s always wanted for Christmas – gussied up bacon. This is a recipe from Southern Living. They suggest for easy cleanup, line jelly-roll pans with aluminum foil.
Preheat oven to 350 degrees F. In a 10-inch oven-going skillet melt 2 tablespoons of the butter over medium heat. Add apples; cook and stir 5 minutes or until tender. Remove from skillet. In same skillet combine remaining butter and brown sugar. Cook and stir over medium heat until butter melts. Bring to boiling. Remove Read More…
This starter, one of the most popular offerings at Boone Tavern, which has featured the specialty for more than 60 years, is a creamy-centered cornbread pudding that rises like a soufflé.
Is there anyone who doesn’t love carrot soup? The carrots in my CSA box were on the large side so they’ll be perfect for soup. This is a recipe from Southern Living.