This inspired dish comes to us courtesy of my friends at Cooking Light Magazine. Culled from its "Summer Cookbook 2014" edition, it is a recipe that couldn't be easierto make or more delicious! I used halibut here because I'm such a fan, but any meaty mild fish would work well.
Ham and Peas Pizza
This recipe is from Jim Lahey, the owner of Sullivan Street Bakery and Co. Pizza in NYC. In addition to the success he enjoys as a baker and restaurateur, Jim became an internet sensation a few years back when his "no knead" bread recipe tore through food blogs like a wild-fire. Those of you who have been with us a while may recall our experience with his awesome homemade loaf which has become my go-to scratch bread recipe.
Well….Jim has taken his no-knead approach to bread and applied it to the realm of make-at-home pizza, and has recently released a cookbook with all the gory details entitled My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home . With so many great pie recipes in the book I struggled for a bit to decide which to try first, and ultimately chose the one shown on the cover of the cookbook, his Ham and Peas pizza. I figure that if it's good enough for the cover, it's good enough for me!
Double Strawberry Cheesecake
I made this gorgeous Melissa Clark dessert a few nights back to cap off a special "thank goodness EVERYONE is finally done with school" meal.
It was a huge hit!
Roasted Potato Salad
I first came across this salad over a year ago on my friend Stacey's awesome blog, Stacey Snacks. I filed it away in Evernote where it has sadly resided unused ever since. I first reached for it a couple weeks ago when we gathered friends together for a BBQ to celebrate Jordan's graduation and it was such a hit that I made it again just the other day when my folks were in town as a side to one of my favorite steak dishes.
Chocolate-Oatmeal-Walnut Cookies
Ever go to a top-notch bakery and buy a huge, delicious chocolate chip cookie and wish that you could make one just like it at home?
Well now you can.
These behemoths, from the famed Tartine Bakery in San Francisco are the ultimate bakery case cookie. Fully 3" wide, they are packed with chewy-earthy oats, crunchy walnuts and decadently rich bittersweet chocolate. The addition of molasses gives them a depth of flavor that brown sugar alone can't quite match, and their generous size will satisfy even the biggest sweet tooth at your table.
Baked Potatoes with Chive Butter
Fresh home from college, my oldest son and I enjoyed these awesome baked potatoes the other night when sitting down to a nice home-cooked steak dinner. It was my first foray into cooking steaks sous-vide, and while I'm sure to dedicate a post to that cool experience soon, I'll just tell you now that they were simply amazing!
Farro, Cherry and Walnut Salad
This Cooking Light recipe is one that was love at first sight for me. As soon as I saw the photo of it in the June issue of the magazine I knew I had to make it, and once I read through the list of ingredients, I decided to whip it up for dinner that very day.
Spicy Sriracha Chicken Wings
I feel like I’m on the verge of another “chef crush”.
First there was Thomas Keller, the super talented and famous chef behind “The French Laundry”, “Per Se”, “Bouchon Bakery” and “Ad Hoc”. Over the years I’ve cooked and shared a number of his recipes here, and each has been the perfect expression of what the dish should be. From quiches, to brownies, to fried chicken, a Keller recipe never disappoints.
So who is the subject of my new “chef crush” you ask?
Bittersweet Chocolate Cake with Cream Cheese Frosting
I came up with this little number to serve at a family graduation party for Jordan (Arthus), who graduated from H.S. last week….HUZZAH! When asked what type of cake he wanted he immediately reached for our go-to bittersweet chocolate cake and opted this time to have it finished off with a cream cheese frosting.
Spiced Lamb Chops with Chickpea and Ramp Purée
For someone who loves lamb as much as I do, I don't cook it nearly enough. Be it grilled chops, a roasted butterflied leg, or braised chunks of lamb shoulder….I love it any way I can get it. Interestingly, as good as the spiced lamb is in this dish, we enjoyed the chickpea purée so much too that it's hard to say which was the star of the plate. This is one of those dishes that is so perfectly conceived that the whole adds up to way more than the sum of it's parts.