FoodPress

Serving up the hottest dishes on WordPress.com.

Serving up the hottest dishes on WordPress.com.

Crispy Brussel Sprouts with Garlic Aioli

Brussel sprouts have a really delicious flavor and are almost like a more flavorful mini cabbage. This recipe can be served as an appetizer (think updated artichoke) OR as a vegetable side. You can omit the aioli if serving as a vegetable side or you can offer it separate and your guests can spoon it over the top. I made this with pork chops the other night and my husband freaked out it was so good.

Sundried Tomato and Goat Cheese Salmon Burgers

Writing this post, I starting thinking that I only bring the polarizing food… pork, sweets, chocolate, comfort food, dairy, beer, fish and the like.  Which brought me to another realization, there’s no such thing as polarizing food, yes, we all have opinions, likes and dislikes, but no matter what, there’s something out there, and on here, for everyone.  Never let anyone tell you that mayonnaise sucks, or that tofu is nasty, if you like it, eat it, and if you don’t – let the others eat their cake!

Sweet Potato Agnolotti with Sage Cream

Here’s the advice: make this dish, because it may be the best thing I’ve ever eaten. The dish in question, “Sweet Potato Agnolotti with Sage Cream, Brown Butter and Prosciutto” – is from the The French Laundry Cookbook, and while it is insanely calorific, it’s also cheap and – relative to the rest of that book, anyway – easy. I’ll admit up front to leaving out one element of the dish – the brown butter – for reasons that will become apparent by the end of this post.

Citrus Marinated Roasted Chicken

I love a good roast chicken. There’s just something homey and warm about a good, old-fashioned chicken dinner. I have made countless roasted chicken recipes over the years. I’ve fed my family some wonderfully flavorful, delicious chickens and some other chickens that we’d prefer not to remember. I’m always on the lookout for another good roast chicken recipe and I was thrilled when I ran across this one in Fine Cooking magazine last week.

Mushroom and Lentil Pot Pies

In the spirit of daydreaming about farming and all things homemade, Trevor and I have been dabbling in cheesemaking recently. I’d love to say that it’s as simple as following a recipe and that we were pretty much ready to run out and buy a cow, but making cheese is hard. It’s more science than cooking. Very precise science. Like, whip out your digital thermometer and pH-meter precise science.

Cinnamon Buns with Cream Cheese Frosting

So I haven’t posted here in a while. Guess I lied when I said I would post more. But it’s a new year! I shall find time to write and cook at a consistent basis, especially since I have a day off from school on Thursdays. I love making food, but I just haven’t found the time or motivation recently. Since this year started, though, I have been cooking more and yesterday I made my first post-worthy recipe in a while. Cinnamon buns!

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