Butternut Squash Lasagna
Green Salad with Watermelon Radishes, Mutsu Apple, Fennel and Vinaigrette
Sweet Italian Sausages and Parmesan Meatballs
Classic Ted Bread
Browned butter and dark brown sugar combined equals something delightful. These cookies are pretty sweet yet I’m pretty sure you’ll find yourself reaching for a second one.
We came across the original recipe in Cook’s Illustrated. While we enjoy reading the magazine and watching TV programs by the same producers, I think they tend to overwrite their recipes. I’ve tried to simplify the instructions while giving you advance notice that some ingredients are used in different steps.
Brown Sugar Cookies
Servings: ~30 cookies
Prep time: 5 minutes
Total time: 90 minutes
I use a #40 disher to get ~30 cookies. You can tell the disher size by the number stamped into the sweep inside the bowl of the disher. In theory, the stamped number indicates the number of scoops necessary to fill a 32 oz. container. Dishers are widely used in food services to control portion size.
I have also made these with chocolate chunks added. I roughly chopped 8 oz. total of chocolate “wafers” that I bought back in September at King Arthur Flour. I used 4 oz. of Guittard Bittersweet Onyx Chocolate Wafers and another 4 oz. of Belcolade Bittersweet Chocolate Wafers. Rather than trying to scoop these, I weighed out 40-gram portions.
The menu for this week’s dinner changed pretty significantly between when I wrote my grocery list on Thursday night and when I started cooking. I originally planned to make a curry, improv some kind of tandoori flavored pork and rice. Then I realized I had some cooked farro slowly wasting away in the fridge and that our vegetarian friend would probably not be coming for dinner. So I shifted plans, still used most of the ingredients from my shopping trip and found a home for the farro.
Mustard-glazed Pork Loin
Za’atar Roasted Sweet Potatoes
Green Beans with Red Peppers
Chewy Brownies, Jubliee Roll
Every year I try to think of things I can make in advance that will simplify the days leading up to our annual after-the-holidays holiday party. This recipe certainly fits in that category. It can be made up to 6 weeks in advance and stashed in the freezer to unexpected guests or a planned gathering. Plus it includes one of the current “it” ingredients, bacon.
One added bonus of this recipe is that you can substitute to your hearts content and produce a new variant of bacon bites with whatever you have on hand. Replace the cream cheese with any spreadable medium, switch up the cheese, replace the peppers with salami, or black olives, or gummy bears. Well maybe not gummy bears. Make them your own.
Servings: 60 pieces
Prep time: 30 minutes
Total time: 1 hour 10 minutes
There’s no need to thaw these if you are pulling them from the freezer after they are fully frozen. Just bake an extra 5 minutes or so and they should be good to go.
I usually bake these in 2 batches so that the folks who come later in the evening are able to enjoy the bacony goodness. You might want to bake them all off at once though to encourage your guests to arrive in a timely manner. 🙂
As best I can remember the original recipe I used came from King Arthur Flour’s website.
It’s been almost 8 weeks since we’ve hosted a Saturday night dinner. Between other commitments and an assortment of holidays we haven’t managed to sit down together for a meal in longer than I like. Today I elected to go back to some tried and true recipes just to get back in the groove.
Baked Meringue, Spiced Apples, Chocolate Sauce, Whipped Cream
A while back I was lured in by a glossy picture of Parmesan and Herb Potato Stacks in an retailers Instagram post. The recipe seemed straight-forward, the image looked inticing and I’m always seeking a new way to present potatoes at Saturday night dinner.
While the result was good I thought of several ways to improve the recipe. Here’s the result with my update ingredient list and rewritten in my own words. Enjoy.
Potato, Herb and Cheese Stacks
Prep time: 10 minutes
Total time: 45-50 minutes
Don’t be tempted by the cheese in a plastic jar which is found in the pasta aisle of your local megamart. You should find a wedge of Romano, and another of Parmesan, in the “fancy” cheese case near the deli counter. Yes, you’ll pay more than you will for that plastic jar however the flavor will far exceed the price difference.
As is our tradition we hold our annual Winter Holiday party in January. This usually works out well however this year we had a snow storm, like you do in January, which prevented about half of our guests from joining in the revelry. That just went that those who did make it enjoyed lots of tasty food.
Brown Sugar Cookies
Assorted store-bought treats
When you are having Christmas Day dinner at your godmother’s, and she asks you to bring “a vegetable for 16”, you kind of freak out. At least I do. I decided on roasted Brussels sprouts because it’s a vegetable I’ve learned to enjoy as an adult. I added a some lucious fatty/salty bacon and a bit of sweet to make it a festive dish.
Roasted Brussels Sprouts with Bacon and Dried Cranberries
Prep time: 10 minutes
Total time: 45 minutes
This reheats well, either in a low oven or in the microwave.
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