Creamy Macaroni and Cheese (w/ Ham)

This is a delightfully easy and delicious rendition of a creamy (vice baked casserole style) macaroni and cheese. I will admit that it is reminiscent of boxed mac n' cheese, but it is one of the few hot dishes our toddler will share with us. And although I have included ham here, it is entirely optional (and frankly just a great way to use up leftover Christmas ham). A tweaked version of this Southern Living recipe.

MacNCheese.jpeg
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Small Batch Eggnog

Courtesy of Smitten Kitchen.

1 large egg, ideally pasteurized [see Note]
1 tablespoon plus 1 teaspoon granulated sugar
6 tablespoons rum, brandy, whiskey, or a combination thereof
1/4 teaspoon vanilla (optional)
1/8 teaspoon ground cinnamon (optional)
4 to 6 tablespoons milk
4 to 6 tablespoons heavy cream
Freshly grated nutmeg

Separate your egg, placing the yolk in one bowl or jar and the white in another.

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Salmon Burger

Jon was very skeptical due to lingering dislike of salmon patties from his youth, but he admitted these were actually quite good. Courtesy of Bon Appetit. Serves 4.

1½ pounds boneless, skinless center-cut salmon, patted dry
5 scallions, green parts finely chopped, white parts thinly sliced
1 1-inch piece ginger, peeled, finely grated
1 garlic clove, finely grated
2 tablespoons plus ⅔ cup mayonnaise
Kosher salt

1 teaspoon toasted sesame oil

Salmon Burger
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Cobbler

This can work with berries or stone fruit. Adapted from https://www.savingdessert.com/wprm_print/22737

  • 1 double pie crust
  • 1 cup granulated sugar
  • 1 to 2 tablespoons cornstarch (see notes)
  • ⅛ teaspoon ground cinnamon
  • 1 cup boiling water
  • 4 cups blackberries
  • juice of ½ lemon (if needed to add tartness)
  • 1 tablespoon cold unsalted butter, cut into small cubes
  • 1 egg, lightly beaten
  • coarse sugar for topping

Instructions

Prepare a double crust pie pastry and refrigerate until needed. (See link in notes)
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Creamy Corn Pasta

A tasty summer pasta recipe, courtesy of The New York Times.

Fine sea salt
12 ounces dry orecchiette or farfalle
1 tablespoon olive oil, plus more for drizzling
1 bunch scallions (about 8), trimmed and thinly sliced (keep the whites and greens separate)
2 large ears corn, shucked and kernels removed (2 cups kernels)
½ teaspoon ground black pepper, more for serving
3 tablespoons unsalted butter
½ cup grated Parmesan cheese, more to taste
⅓ cup torn basil or mint, more for garnish

Creamy Corn Pasta.jpg
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Easy Shrimp Scampi

Based on this New York Times recipe, this dish was a snap. Use peeled frozen shrimp for an even easier dish that can be made almost entirely of pantry staples.

Serves 2

2 tablespoons butter
2 tablespoons extra-virgin olive oil
4 garlic cloves, minced
½ cup dry white wine or broth
¾ teaspoon kosher salt, or to taste
⅛ teaspoon crushed red pepper flakes, or to taste
Freshly ground black pepper
3/4 pounds large or extra-large shrimp, shelled
⅓ cup chopped parsley
Freshly squeezed juice of half a lemon

Shrimp Scampi.jpeg
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Tomato-centric Panzanella Salad

Modified from https://www.washingtonpost.com/news/voraciously/wp/2019/07/31/fr...

  • 2 cups packed, torn pieces sourdough bread, including crusts (into small bite-sized pieces)
  • ½ cup olive oil
  • 3 medium ripe heirloom tomatoes, hulled and cut into bite-size wedges
  • 1 teaspoon kosher or sea salt, plus more as needed
  • 1 teaspoon minced garlic
  • 1 minced shallot
  • 1 tablespoon white wine vinegar
  • Freshly cracked black pepper
  • 10 fresh basil leaves, cut into very thin slices
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Sourdough (discard) crackers

This is adapted from the https://www.kingarthurflour.com/recipes/sourdough-crackers-recipe">King Arthur recipe

  • 1 cup (113g) King Arthur White Whole Wheat Flour
  • ½ teaspoon sea salt
  • 1 cup (227g) sourdough starter, unfed/discard
  • 4 T (57g) unsalted butter, room temperature
  • 2 T herbs (rosemary)
  • olive oil, for brushing
  • coarse / flakey salt (such as kosher or sea salt) for sprinkling on top

Mix together the flour, salt, sourdough starter, butter, and herbs to make a smooth (not sticky), cohesive dough.

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Sourdough Bread

This recipe is based off of the New York Times' "No-knead" Sourdough. Though as far as I can tell most sourdough is "no-knead" so… Anyhow, it is at least a straight-forward and "simple" (in the world of sourdough) recipes.

  • 3 ½ cups (475g) bread flour, plus more for dusting
  • 1 teaspoon/6 grams kosher salt
  • ¾ cup (180g) sourdough starter, “fed”

The Day before

Feed your starter to wake it up.

The night before

In a large mixing bowl, combine the flour and salt.

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Spicy Shrimp Salad

A very tasty and very easy recipe from The New York Times. Especially easy if you use peeled and deveined shrimp.

3 ounces lime juice (from about 3 limes)
3 tablespoons fish sauce
1 ½ tablespoons sugar
2 tablespoons nam prik pao (Thai chile paste in oil -- we used our supermarket's sweet thai chili sauce)
2 finely chopped Thai bird chiles, or to taste
1 pound large shrimp
2 stalks lemongrass, outer layers removed and white parts finely sliced
1 large shallot, thinly sliced

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