I’ve attempted making Coq au Vin (for help pronouncing this French name, click here) once before and it was alright, but this time, it was truly lovely. This is because I’ve acquired a Dutch oven since then and was able to braise the chicken the way it was meant to be. The meat was super tender – it literally fell off the bone – and the sauce thickened to a perfectly rich consistency. *The preparation of Coq au Vin usually starts with the rendering of bacon fat but I skipped this step. I know, I know, this is nuts and totally unlike me but I recently found out I . . .
This idea came from... Wait, I'm gonna let you guess... Why yes, it was Bon Appetit magazine! But I only used it for inspiration this time, the recipe is entirely mine. I should just rename this blog "Bon Appetit-Inspired Recipes by Sasha." Also, note this beautiful, asymmetrical serving dish, which was another part of my birthday present. My friends sure do know me well. (Yield: 4 servings) Ingredients: 2 tbsp vegetable oil 1 small yellow onion, diced 3 garlic cloves, minced 1 orange bell pepper, diced 1/2 tsp cumin 1 heaping tsp yellow curry powder Cayenne . . .
God, I love this stuff. I have now attempted three variations of it. Besides apple, I've stuffed French toast with canned peaches and fresh strawberries. Next time I think I'll flambé the apples with brandy before putting them into the sandwich. (Yield: one mouthwatering breakfast) Ingredients: 2 slices white Wonderbread 1 heaping tbsp cream cheese, divided 5-6 thin apple slices 1 egg 2 tbsp milk 1/2 tsp cinnamon 1 tsp butter Maple syrup or powdered sugar for the grand finale Procedure: In a shallow dish, beat together egg, cinnamon and milk, seasoning with a . . .
Right now, and presumably for another month or so, New York City is experiencing perfect weather. It's chilly early in the mornings and at night, but still warm and often sunny in the afternoons. It's a good time for light sweaters and cardigans but there isn't yet need for a jacket. I don't know about you (and feel free to share in the form of a comment) but this type of weather makes me painfully nostalgic; and hungry for warm, rustic foods. Like this stew. Although the cooking time is approximately two hours, they are mostly inactive, so you don't have to . . .
The recipe for these meatballs is loosely based on Alton Brown's recipe - watch the video. It's quite educational. But the sauce was all my idea. This is one of those recipes with lots of ingredients and several steps so I recommend reserving it for a weekend dinner. (Yield: 18 balls/about 6 serving) Ingredients: 1 1/2 lbs. ground turkey 1/2 c grated Parmesan cheese 1 egg, beaten 1/2 c bread crumbs, divided 1 tsp dried parsley 1/2 tsp salt, 1/2 tsp pepper Sauce: 4 red bell peppers 2 tbsp olive oil, divided 1 tbsp butter 1 yellow . . .
I went over to my friend Michelle's house the other night to unwind after a long work day and we decided on the perfect activity - we made tiramisu. I'm not a fan of tiramisu, or creamy desserts in general, but Michelle adores the stuff and she had all the ingredients ready to go. Neither of us had made it before so we followed this recipe. Michelle's awesome photos of the process: We didn't have whipping cream so we whipped egg whites instead. Mascarpone mixture + egg whites Dipping ladyfingers into espresso Then in Kahlua Dusting with cocoa powder And dark . . .
This breakfast is creamy, sweet, delicious and beautiful. It works wonders on significant others. Doesn't it just implore to be eaten in bed? I assure you the other in question will be impressed. And you might even get some. You're welcome. "T.J's Cream Cheese and Strawberry-Stuffed French Toast" from the Deen Family Cookbook, 2009 (Yield: 1 luscious breakfast) Ingredients: 2 slices white Wonderbread 1 heaping tbsp cream cheese 4-5 strawberries, sliced 1 egg 2 tbsp milk 1 tsp butter Maple syrup or powdered sugar for the grand . . .