[Update] There are 3 new posts in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for mobile.kuliner.mailbox@blogger.com Oven Baked Sweet Potato Fries Butterscotch Pudding Rabbit Stew with Mushrooms There are 3 new posts in "Simply Recipes" Oven Baked Sweet Potato Fries These. Are. So. Addictive. And once you know how to make them, you will never have an excuse to not cook sweet potatoes again. Those kids that won't eat their veggies? Hah. They'll eat so many of these fries their skin will turn yellow from beta carotene. Munch. Yum. Munch. Yum. I'm still eating them in my mind. I brought these over for dad to try. I think he only got to eat one or two because he was also eating the rest of his dinner, the dinner I abandoned in favor of these. Continue reading "Oven Baked Sweet Potato Fries" »   • Butterscotch Pudding You asked for it, you got it. Please welcome guest author Garrett McCord as he shares this outstanding butterscotch pudding recipe. ~Elise When I was interning at Grange restaurant the most popular dessert item on the menu was the butterscotch pudding. People just loved it, and the second it came off the menu the demand for its return was so high that we would inevitably put it back on. Maybe it was a dessert you had to grow up with? Maybe it was a generational thing? Who knows? Either way, I didn't get it. What was so darn great about butterscotch? Eventually, I decided to take one of the puddings off the cart and see what the fuss was about. People, I get it now. Continue reading "Butterscotch Pudding" »   • Rabbit Stew with Mushrooms I have been bugging Hank Shaw for years for a good rabbit stew recipe and he's finally delivered. Thanks Hank! ~Elise At the BlogHer Food conference recently, I asked Michelin-starred Chef Dominique Crenn what dish she was most proud of. She said rabbit with mushrooms, the way her mother made it. I never did get her recipe, but I love rabbit, and love mushrooms, so here is my take on a dish I imagine Chef Crenn might like. This dish celebrates the onset of cooler weather. The combination of rabbit (you can easily substitute chicken if you are unable to find rabbit) mushrooms, butter, stock and roasted garlic are as wonderful as that first crisp day, when leaves are falling, schools are back in session, and football is on the TV. Continue reading "Rabbit Stew with Mushrooms" »   •

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[Update] There is 1 new post in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for mobile.kuliner.mailbox@blogger.com There is 1 new post in "Simply Recipes" Quick Macaroni and Cheese I don't know about you, but I could really use some comfort food right now. Updated, from the recipe archive. Originally posted a gazillion years ago. ~Elise A few months ago I prepared macaroni and cheese this way for some young friends in a sly attempt to broaden their Mac-Cheese horizons away from Kraft. At first the girls were tentative, but as there was no other lunch apparently forthcoming, they each tried a nibble on one piece of cheese-covered elbow macaroni. Aldie, who can take 30 minutes to eat a slice of apple, wolfed hers down in 2 minutes flat and asked for seconds. The other girls devoured theirs as well. Continue reading "Quick Macaroni and Cheese" »   •

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[Update] There are 4 new posts in "Simply Recipes"

Simply Recipes Here is the Simply Recipes update for mobile.kuliner.mailbox@blogger.com German Pork Burger Sichuan Style Stir-Fried Chinese Long Beans Slow-Cooked Turkey with Mustard Sauce Sautéed Kale with Toasted Cashews There are 4 new posts in "Simply Recipes" German Pork Burger My father turned to me the other day and remarked, "I like anything made with pork." No duh dad. With a name like Bauer, what do you expect? The man practically has sauerkraut juice running through his veins. Here is a burger that does my daddy proud. We call it German not because they make them this way in Germany (who knows?) but because of the ingredients often found in many German dishes—caraway seeds, ground juniper berries, black pepper, sour cream, and of course, pork. Oh yes, and you top it with grainy mustard and sauerkraut. Any more German and this burger would be wearing lederhosen. This is one hellava burger, the kind that makes you close your eyes and smile while you eat it. The kind that makes you want to steal a bite from your dad's plate when he isn't looking and you ate yours too fast and finished before he did, but you don't because you know better than to get between your dad and the food he loves. Enjoy. Continue reading "German Pork Burger" »   • Sichuan Style Stir-Fried Chinese Long Beans Ever order Chinese long beans at a Chinese restaurant? So so good. Guest author Garrett McCord shows us how to cook them up quickly, Sichuan style. ~Elise Chinese long beans (also called Chinese green beans, yardlong beans, and chopstick beans) are a staple vegetable in much of Southeastern Asia. While they can be eaten raw they're often thrown in stir-fries, curries, and omelettes. They taste like the European-American style of green beans but the flavor is sharper and they have a crunchier texture. Incredibly healthy and now widely available in most supermarkets, Farmers' Markets, and Asian markets, they're a new and affordable option for adding to main courses or using for simple side dishes. Continue reading "Sichuan Style Stir-Fried Chinese Long Beans" »   • Slow-Cooked Turkey with Mustard Sauce The cool weather has finally arrived here in Sacramento, and with it the first rains of the season. Goodbye fresh corn and tomatoes, and hello stew! Over the years several of you have requested slow-cooker recipes and I've had to defer, because we didn't have a slow cooker. But, that has changed and we're now experimenting with it. By the way, the best book I've found on slow cooking is by Andrew Schloss, Art of the Slow Cooker. The trick to slow cooking is to brown the meat first, before you put it in the slow cooker. You'll just get more flavor that way. Also root vegetables like carrots and parsnips will hold up better with long cooking than potatoes, so if you want potatoes in your stew, add them later in the cooking. This stew is a braised riff off of one of my favorite recipes on the site, BBQ turkey with mustard sauce. Turkey is a wonderful protein, inexpensive and available, but can also be quite strongly flavored, especially the dark meat. I love the way that a mustard sauce holds its own with the turkey, mellowing the turkey flavor while at the same time enhancing the overall flavor of the stew. My parents each gave this one a two thumbs up. Hope you like it too! Continue reading "Slow-Cooked Turkey with Mustard Sauce" »   • Sautéed Kale with Toasted Cashews Anyone will tell you, "eat your greens"! And they're right. Bitter greens especially—kale, collard greens, mustard greens, etc. They're good for you, packed with vitamins, and they help digestion. That said, frankly I never knew what to do with them until I started learning how to cook from my parents. Now I can't get enough of them. Usually we offset the bitter with bacon. But you can also use nuts to provide balance. With this simple and easy side of sautéed kale I've added toasted cashews. Not much more is needed. A little lemon juice, some onion, a dash of salt, and a sprinkling of chili pepper flakes for zing, and there you have it. The cashews pair beautifully with the kale. Now, go eat your greens! Continue reading "Sautéed Kale with Toasted Cashews" »   •

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