Category: Recipes
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Pumpkin Cardamom Souffle
Souffles are one of those things you see on cooking shows and MAYBE you’ll make one or two throughout the course of your life. I’m not sure why this is the case. Perhaps it’s because there is an old myth in the kitchen that souffles are temperamental and impossible to get right. This is malarkey! …
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Smoked Mozzarrella, Eggplant, and Mushroom Fritters
The inspiration for this recipe came from the book Artisan Cheesemaking at Home, which is a FABULOUS way to get hooked on a new hobby. Before I even started making my own cheese, though, I had to try this recipe. The only problem was that I didn’t have most of the ingredients it called for,…
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Scotch Eggs
I had never heard of a Scotch Egg until I watched MasterChef season 1 and Ramsay was bemoaning the lack of a Scotch Egg appearing in an egg challenge. When I heard what it was…a boiled egg wrapped in sausage, breaded, and deep fried…I was bound and determined to offer up a Scotch Egg to…
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Candied Ginger
Every tried to buy candied or crystallized ginger in the spice rack at the grocery store? It is ridiculously overpriced…a single small bottle can cost upwards of $10, which is silly because you can make your own for about $10 a POUND. To get started, you’ll need: 1 pound of fresh ginger root To make…
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“Pumpkin”nickel Bread
You all know how obsessed I am with pumpkin. This recipe was birthed years ago for one of my legendary Fall Dinner Parties where I wanted to marry the dark autumn flavors of pumpernickel bread with my favorite ingredient: pumpkin. The first incarnation was not a success, I have to say. Recently, for our all-pumpkin…
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Mind-Boggling Life-Altering Earth-Shattering Mac and Cheese
It’s everyone’s favorite food. And I confess, I even get excited about eating a fake-orange bowl of the artificial stuff from the box or at a restaurant. Who doesn’t like macaroni and cheese? The problem is that we get accustomed to this impossibly-creamy texture that we get served at chain restaurants, which contain processed cheese…
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Homemade Sriracha (fermented red pepper sauce)
If you have a garden, like me, and have more than a couple of pepper plants, chances are in the early fall you’re INUNDATED with so many chiles that you can’t give them away fast enough. What on EARTH do you do when you’ve got pounds of hot peppers? If you’re me, you preserve them…
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1-Hour No-Knead Yeast Dinner Rolls
Bread. It can be a problem with dinner, because sometimes you just don’t have 4-5 hours to prep contemporary yeast bread or roll recipes. You all know that I prefer to use long, slow fermentations with my yeast breads to produce incredible flavor and crust. But that requires me to start the bread the day…
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Guava and Cream Cheese-Stuffed Pumpkin Muffins
It finally got cool in Dallas, and even though it’s still mid September, pumpkin season is calling me. One of my local markets finally started stocking sugar pumpkins (I didn’t get any planted in time in my garden this year), so I stocked up yesterday and made some puree. And since I have a friend…