Steve Dunn

A Sublime Brownie

March 22, 2013 By Steve Dunn Leave a Comment

My friends over at Food52 showcased this recipe recently in their "Genius Recipe" feature, and if the picture above doesn't sell you, a single bite will convince you that the Food52ers sure know how to pick'em.

It's been a while since we've made brownies around here, so I suppose there's a chance that brownie deprivation had something to do with the ravenous welcome these treats received among my gaggle of chocoholics. That said, I don't care if you've been eating a brownie every day for the past month, if dark, fudgy brownies are your thing, these killers are gonna rock your world!

Curried Lentil Soup with Shrimp

March 19, 2013 By Steve Dunn Leave a Comment

This meal started out as a “Meatless Monday” dish, but when I came across a few shrimp in the freezer begging to be put to good use, I decided to bend the rules a little and toss them into this veggie soup. The technique behind this soup is outstanding and could be put to use for many a grain or bean based meal. Add meat or seafood if you’re in the mood, or make it meatless…it’s your call.

Lamb and Prune Stew

March 15, 2013 By Steve Dunn Leave a Comment

While we've had a lovely stretch of weather over the past week, and my thoughts are turning to cleaning off my outdoor grill for the spring season, we've still got a few more weeks of winter to navigate here in the northeast and we're not ready to leave behind our braises just yet. Schedule wise, this week has been a bit of a challenge. Between the onset of the kid's spring sports, a Cooking Matters class I'm teaching, and Peyton's evening drivers-ed classes, dinner-time is a bit of a revolving door event these days. That being the case, a one pot meal like this that sits warm on the stove, patiently waiting for anyone with ten minutes to spare, is a busy-weeknight mealtime coup of a dish.

Roasted Tomato-Basil Tart with Sharp Cheddar

March 8, 2013 By Steve Dunn Leave a Comment

For those of you itching with the early onset of Spring fever and longing for the flavors of a new season, this post is for you. Like many of you reading this blog I seldom buy fresh tomatoes once the height of tomato season has passed, preferring instead to cook with high quality canned tomatoes through the fall, winter and spring. As is the case with their seasonal compatriots, asparagus and corn, I'd rather go without than suffer through tasteless, woody tomatoes in the off-season.

Chocolate Chunk Blondies

March 5, 2013 By Steve Dunn Leave a Comment

Anyone who has spent any amount of time visiting Oui, Chef knows that we're a household of chocolate freaks and brownie aficionados of the highest order. There are countless ways to kill yourself with chocolate here, and at current count 6 different brownie recipes with which to indulge even your darkest cocoa-laced fantasy.

You will also note that up until this point we haven't posted a single "blondie" recipe.

Why?

Coq Au Vin

March 1, 2013 By Steve Dunn Leave a Comment

Ahhhh – Coq Au Vin, is there any dish more French than this one?

Well….yes, there are plenty of other foods that scream France, like Beef Bourguignon, Tartiflette, Confit de Canard, and Cassoulet, but when it comes to everyday fare few match the simplicity, deliciousness and charm of Coq Au Vin.

Meatless Monday – Almond Soba Noodles with Edamame

February 26, 2013 By Steve Dunn Leave a Comment

Yeah, I know it's Tuesday already and that this is a "Meatless Monday" post, but time slipped away from me yesterday and I never got it finished in time….Je suis désolé. I could have saved it for next week to actually post on Monday, but this dish was so good I couldn't wait to share it with you all.

As is the case with many vegetarian dishes, this treat is equally delicious, hot, room temperature, or cold from the fridge. This dish satisfied in many ways, from the exotic flavor of its nut sauce, to its meatless pedigree and use of soba noodles which are made with buckwheat flour and perfect for my gluten-sensitive wife.

Cheese Fondue with Veggies and Toast

February 22, 2013 By Steve Dunn Leave a Comment

I remember with great fondness the fondue meals of my youth. Sometimes it was the traditional melted gruyere with wine into which we dipped cubes of bread, sometimes the more dangerous hot oil into which we slipped cubes of beef, chicken, or shrimp to cook and then dredge through an assortment of savory sauces. Whatever the type, I remember fondue night being a lot of fun and a total departure from our normal meal time routine.

I didn't experience fondue again until I lived in France when the boys and I would enjoy it while on our ski getaways to the alps. There were a number of great restaurants at Courchevel that specialized in fondues, as it is a nearly perfect après ski meal. As my boys are all cheese-hounds, they loved the meals as much as I did and they became an important part of our ski trip tradition as long as we lived there.

Chicken Tagine with Olives and Lemons

February 19, 2013 By Steve Dunn Leave a Comment

This dish, which I pinched from Saveur's November 2012 issue of 100 Greatest Dishes, is one of the tastiest we've made in a while, beautiful straight from the oven and even better as leftovers! As I am always a big proponent of cooking with an eye to having leftovers for a second meal, this dish is a natural to cook up on a weekend and then enjoy again a few nights later as an easy re-heated dish on a busy work night.

Buffalo Chicken Meatball Sub

February 15, 2013 By Steve Dunn Leave a Comment

As we are decidedly a family that drowns its sorrows with sweets and not spice, we didn't fully finish the Buffalo Chicken Meatballs we made for the Patriots v. Ravens AFC Championship Game a few weeks back. As our team went down in flames we turned from our spicy nibbles to something cool and sweet to help ease the burn of our loss. This was devastating news for the few pints of ice cream we had in the freezer, but good news for the few remaining Buffalo Balls that were spared to live another day.

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