Transformers
More than meets the eye: Shorn purple cauliflower transforms into a ruddy creamed soup garnished with oyster (mushroom) crackers that taste like bacon.
Tag Archives: cream
Doing Without
Creamy wild rice and mushroom soup is paired up with a very unusual scone recipe calling for ricotta cheese in place of butter.
I ♥ Chanterelles
In honor of LiveSTRONG Day 2010, I prepared a yellow menu full of hearts: luscious golden chanterelle soup and spiraled pesto rolls using daikon greens and flaxseed.
A Bowlful of Sunshine
A bowlful of sunshine is always welcome on an autumn afternoon, and this golden tomato soup with filling barley and fresh shelling beans fits the bill.
A Fusion Fricassee
Fricassurry? Curricassee? Whatever you want to call this curried chicken fricassee with tender apples and salt-roasted fingerling potatoes, it makes a delicious autumn meal. Amazing where some collard greens can take you!
Tuna Corks and Apple Tourtes
Tuna corks with shredded carrot salad, and a svelte apple tart for dessert---a French-style dinner perfect for the transition to fall.
Peach Butter Barbecue Chicken
Peach butter is transformed into a sweet and tangy barbecue sauce for slathering on roasted chicken. I rounded out this Southern-inspired meal with braised collard greens and super-cheesy potatoes.
Chicken Tetrazzini
A classic casserole using spaghetti, mushrooms and leftover chicken, this version favors scratch-made sauce over canned soups.
Breakfast (Radishes) for Dinner
Using all parts of the radish: Raw for snacking, greens for soup, and even shredded into focaccia bread. Also a white bean-Caesar flatbread with prosciutto and arugula.
Chocolate Pavlovas with Mascarpone Mousse
The June 2010 Daring Bakers challenge featured chocolate pavlovas or meringues topped with chocolate mascarpone mousse and a creme anglaise drizzle.
Finocchio Alfredo
Homemade fettuccine alfredo with a sneaky twist: strands of fennel woven into the noodles for a dish that even the fennel-averse could appreciate.
Better Than a Restaurant?
A discussion of the state of food in Salem, simply baked Copper River salmon topped with sauteed mushrooms, and a luscious potato-turnip gratin.
Meet Betty
A homey, adaptable dessert made with trashy white bread, fresh fruit and panko breadcrumbs, in fun individual portions. This version uses Oregon strawberries, and garnishes of whipped cream and strawberry-balsamic syrup.
Halibut Hi-jinx
My attempts to butcher a large piece of halibut, plus two sauces to serve over it: scallion-butter and tomato-dill. A green salad with scallion vinaigrette complements either version.
The Polenta Coup
This was the first polenta my husband ate without complaint, perhaps because it is enriched with all sorts of yummy cheese and cream. While creamy, I served it under brat-seasoned pork chops and apple compote;…
Chile Colorado
Chile colorado stuffed in homemade flour tortillas is a perfect way to celebrate Cinco de Mayo. This beef is meltingly tender and richly flavored, but not spicy.
Orange Tian
The March 2010 Daring Baker's challenge featured homemade orange marmalade, pate sablee and caramel sauce in a French dessert called an orange tian. My variation used sweet Cara Cara oranges, a buckwheat-tinged crust, and a…
A Different Kind of Green Bean
An introduction to green (or fresh) garbanzo beans, and a recipe for prosciutto-wrapped chicken with sun-dried tomato sauce.
Tea-ramisu
The February 2010 Daring Baker's challenge featured that coffee-lover's dream, tiramisu, with homemade ladyfingers and mascarpone cheese. My version substituted vanilla and chai teas for the coffee and Marsala wine, since we don't drink either.
Salmon Glue
A trio of salmon recipes: Roasted with caper-anchovy butter; sauteed and served under a satiny beurre rouge sauce; and crusted with crispy rounds of potato, with a simple salmon mousse serving as edible glue and…