Artwork by Jacob

Artwork by Jacob

Friday, November 17, 2017

Salmon with Lentils

This week at I Heart Cooking Clubs we were challenged to make a dish Jeffery, Ina's husband, would love. I don't think I have seen a dish that Jeffery didn't like so the choices were endless. My riff on this challenge was making my husband's favorite dish, salmon with lentils. 

I have had varying success in making lentils but this recipe turned out to be a good one. We both thought they were delicious and kept going back for more. I made a half of recipe which would easily feed four. Also I cooked all of my liquid away but the photo on the Food Network showed it with broth. This meal got two thumbs up and a make-again request.
Salmon with Lentils page 136 and available from Food Network website.

Friday, November 10, 2017

Apple Clfouti

This week at I Heart Cooking Clubs we are cooking from this month's featured ingredient; apples or pears. The recipe from Barefoot in Paris by Ina Garten is made with pears but I made mine with apples.

A clafouti is a new French dessert for me. Ina describes it as a pancake-like batter poured over fruit. It was really a custard dessert with no relation to a pancake. It was an easy dessert and tasty but you need to really like egg-base or custard desserts for this one.

This recipe is available from BarefootContessa.com or page 186 from Barefoot in Paris.

Tuesday, November 7, 2017

Kerrin's Multigrain Chocolate Chip Cookies

Tuesdays with Dorie
Dorie's Cookies

These multigrain chocolate chip cookies were a big hit even without the secret ingredient kasha. I was unable to obtain the correct brand and size that Dorie recommended so I just left it out. The substitution is finely chopped toasted nuts but I wanted my son to be able to eat them, he is allergic, so I left those out too. With three kinds of flour; all-purpose, whole wheat and buckwheat they had a wonderful flavor. The addition of bittersweet chocolate sent these cookies over the top with all my chocolate lovers. Definitely a make again recipe. 

Kerrin's Multigrain Chocolate Chip Cookies page 122.

Friday, November 3, 2017

Cranberry Orange Scones

Scones are a popular breakfast item in my house. These Cranberry Orange Scones from Ina Garten are a great way to usher in the flavors of Autumn, the theme of the week at I Heart Cooking Clubs.

I made these on a Friday then popped them in the freezer before baking so I could bake fresh Saturday morning without all the cooking! I made half a recipe which worked well and I also increased the serving size. I like to make 12 scones from about 2 cups of flour. I also never put a confectioner's sugar drizzle on my scones. I used the zest of one orange and did not measure, I think the more the merrier. One change I would make, I usually add my dried fruit to the flour mixture before the wet ingredients are added. This ensures an even distribution of fruit. I followed Ina's instructions of adding them in the end and I did not get an even distribution. This was also my first time using a mixer for making scones. I usually do it by hand with a pastry blender.

Reviews: These were more cake-like than my usual scone but delicious none the less. The orange essence with the cranberries was a great combination. I eat my scones plain but my husband loves jam. He enjoyed these with orange marmalade. Definitely worth a repeat.

This recipe is available at BarefootContessa.com, from the cookbook Barefoot Contessa At Home and at  FoodNetwork.com.

Tuesday, October 31, 2017

Two-Bite One-Chip Cookies

Tuesdays with Dorie
Dorie's Cookies
These Two-Bite One-Chip Cookies were a big hit in my house. The dough is wonderful with some whole wheat flour and a little cinnamon. Dorie suggests chilling the dough for 2 hours before scooping. I found the chilled dough easy to work with. I have a one teaspoon cookie scoop so making these were a snap. I have been putting them in my son's lunch for school and I think they are appreciated. Although, making cookies snack size are a bit dangerous:)

Two-Bite One-Chip Cookies page 119.

Monday, October 30, 2017

Pumpkin Cupcakes with Burnt Marshmallow Frosting

These burnt babies went with me to a pumpkin carving party we went to with friends. Everyone that had one liked them. I thought they were a lovely pumpkin flavor with all the spices; cinnamon, nutmeg and cloves. Of course the marshmallow frosting was the star of the dish.


The recipe is available from the Foodnetwork website.

Friday, October 27, 2017

Stuffed Eggplant with Lamb and Pine Nuts

It is potluck week at I Heart Cooking Clubs and I chose to cook from Yotam Ottolenghi. From Jerusalem A Cookbook I made Stuffed Eggplant with Lamb and Pine Nuts.


Not a photogenic meal and I was worried that the eggplant would not survive the move. We served this Turkish style meal with Basmati rice.

This dish is a labor of love due to the long cook times, not a week day meal. The eggplant is cut in half and brushed with olive oil, salt, pepper and roasted for twenty minutes. While the eggplant cooks, saute an onion with cumin, paprika, and ground cinnamon. After cooking for eight minutes, add the lamb, pine nuts, parsley, tomato paste, sugar, salt and black pepper. After another eight minutes of cooking, the meat mixture is topped onto the eggplant. The entire dish is then cooked for one and a half hours.

We enjoyed this dish as it was something different. My husband did not think it had enough spices. We did not have tamarind paste and I am not sure if that was it. My husband also thought raisins would be a good addition to the dish.


Stuffed Eggplant with Lamb and Pine Nuts page 166. The recipe is available from Epicurious.