The idea for this salad came from a wrap I ordered for lunch one day - a bad wrap. It consisted of poorly seasoned grilled chicken pieces and a medley of vegetables with a peanut dressing on the side. The wrap was overstuffed with vegetables and when I tried to pick it up and eat it, it fell apart. I gave up on its false identity as a wrap and consumed it with a knife and fork like a salad. Although the wrap was technically a failure, I loved how those vegetables tasted with that dressing. I decided to recreate that wrap, as a salad, without chicken. The salad was not . . .
This roulade is perfection: it has a crispy, buttery crust (my tried and true recipe), and a gooey, savory filling. If you are going to try any one of my recipes, do yourself the favor and make this roulade! (Yield: 12 pieces) Pastry: 2 c all-purpose flour 1 tsp salt 6 oz butter ½ c ice water Filling: 1 tbsp butter 3 c chopped spinach 1 egg, beaten 1 c farmer cheese 1/2 tsp salt + 1/2 tsp black pepper Start by making pastry: cut butter into small cubes and place into freezer for about 10 minutes. Place flour and salt in a food . . .
I found this recipe on Smitten Kitchen and I just knew I had to make these. I've been meaning to make Linzer bars for a while but was waiting for the perfect recipe to come along and now it finally has. However, I also added a sliced peach to the blueberries. These crumbly, buttery, fruity treats are super-easy to make... The dry ingredients are combined first... Then the butter is cut in and the egg is added. Half the dough is then pressed into a pan, fruit goes over that and the rest of the dough is crumbled over the fruit. Into the oven for 45 minutes and . . .
Since I didn’t have work today, I thought it’d be the perfect time to bake something sweet and intricate; well intricate for me – we all know my fear of frosted cakes. I decided on a carrot cake recipe I’ve had marked for a while in my Abel and Cole cookbook. I followed the cake recipe exactly but slightly modified the icing. This cake is moist, soft and dense in the middle, and the icing is the perfect compliment. I always thought carrot cake was supposed to be a boring dessert but this is anything but. (Adapted from the Abel and Cole Cookbook, 2006) The cake: 6.5 . . .
My good friend Michelle invited some of us ladies over last night to make sushi. Although we are all avid sushi eaters, I was hesitant and intimidated by the hassle at first but caved eventually. She bought all the technical necessities in Chinatown, our friend Irina bought vegetables and I bought the fish. Teamwork! We had no idea what we were doing but thank God for YouTube’s how-to videos. The ingredients we prepared were fresh salmon, smoked eel, shrimp, crab, avocado, cucumbers and mango, and then each of us improvised with the combinations. The sushi . . .
My good friend Ally went to Georgia over last week, where she got to eat in Paula Deen's restaurant The Lady & Sons. She was sweet enough to send me the cookbook... with this note, LOL. The book is packed with awesome, homey recipes from the Deen family. The recipes are unpretentious and sound delicious. While flipping through the book last night, I spotted "T.J.'s Cream Cheese and Strawberry-Stuffed French Toast" which I instantly knew would have to be for breakfast this morning. I didn't have any strawberries in the house so I opted for canned peaches . . .
Farmer cheese, “tvorog,” is a popular ingredient in Russian and Ukrainian cuisines, in sweet and savory dishes alike. It can readily be found in supermarkets. This is a great dish to make for friends, a weeknight dinner or a cocktail party. It’s fast and easy to prepare, and if you have kids, they can definitely help. It's like ricotta in consistency but slightly denser, and it’s very versatile. In fact, the filling in this dish can be used for fresh tomatoes or bell peppers, blintzes or just on crostini. (Yield: about 14 rolls) Ingredients: 1 large . . .