Posted Sun, 09/30/2012 - 08:49 by Jon
Dad tells the story of his first experience with Chiles Rellenos, with tears running down his face from the heat of the peppers, but loving every bite. He worked long and hard to re-create that moment, and settled upon this recipe.
- 12 Anaheim peppers, skin removed (see note)
- 3 whole eggs
- 2 egg whites
- 1 Tbsp Flour
- 1 dash salt
- Queso Chihuahua (or Monterrey Jack) cheese cut in long "fingers"
Posted Fri, 11/16/2012 - 15:50 by Audrey
This recipe is a hybrid of Sharon's recipe and and a very intense online recipe. My guess is that both are derived from the Betty Crocker Cookbook.
Serves 6. Bakes in a 9x9 pan.
Meat sauce:
Cook and stir together until meat is brown and onion is tender:
- 3 Italian sausages (approx 0.5 lbs, mixed between mild and spicy; can substitute ground beef for all or part)
- ½ cup chopped onions
- 2 garlic cloves, minced
- ½ cup sliced mushrooms
Posted Sun, 01/03/2021 - 21:08 by Audrey
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.
Posted Tue, 08/25/2009 - 12:16 by Jon
This is a recipe created by Jon's Mom based on the amazing brunch tart from A Priori Thé in Paris, hidden in the Galerie Vivienne nearish to the Bourse. It is absolutely worth the effort to squeeze into a booth here, if only for this tart. The original has a dry cheddar-like cheese (Cantal) melted on top, but we find that unnecessary, given the massive amount of cream cheese and chèvre already being used. This dish is amazing in its simplicity.
For the tart's pastry
10" tart pan:
1½ cups flour
¾ tsp salt
½ cup butter (freeze)
Posted Sun, 01/27/2013 - 10:08 by Audrey
So, not really a true recipe, but pretty good and pretty easy. Maybe next time we'll get fancy and make our own empanada dough, but for the first try this turned out pretty good.
Posted Mon, 02/15/2021 - 21:23 by Audrey
I wouldn't necessarily make this again if I didn't have pumpkin puree in need of a home. But it was a great use for a bag of frozen pumpkin puree! Mildly adapted from Food and Wine.
1 pound lasagna noodles
2 tablespoons extra-virgin olive oil, plus more for tossing
1 onion, finely chopped
2 pounds Swiss chard, stems discarded and leaves chopped
2 garlic cloves, minced
Kosher salt and freshly ground pepper
Three 15-ounce cans pumpkin puree (or whatever is lying around in your freezer!)
Posted Sun, 03/03/2013 - 19:33 by Jon
We put together a simple-but-wonderful Neapolitan style pizza, largely following this SeriousEats recipe, as most other recipes required a wood burning oven or breaking your home oven's cleaning cycle lock.
Ingredients
- Pizza dough for 2 10" rounds
- 14 oz can of whole San Marzano tomatoes
- 1/2 tsp kosher salt
- 2 medium-large balls of fresh buffalo mozzarella
- Good quality olive oil
- Fresh basil leaves
Posted Sat, 05/15/2021 - 21:11 by Audrey
Courtesy of The New York Times
Serves 4
2 tablespoons extra-virgin olive oil, plus more as needed
2 (12- to 18-ounce) packages shelf-stable or refrigerated potato gnocchi
¼ cup unsalted butter (1/2 stick)
4 garlic cloves, thinly sliced
¼ teaspoon red-pepper flakes, plus more for serving
Kosher salt and black pepper
2 pints small tomatoes, such as cherry, grape or Sungold
¼ cup thinly sliced or torn basil leaves (optional), plus more for serving
