I can't believe I'm about to say this, but there is just too much good food in the world.
Every day I seem to add to my list of recipes to try - some pulled from magazines, others clipped from favorite websites. There are some recipes that I've had in my "to cook" queue for years now and I am starting to wonder "will I ever get to them?"
Continue reading "Burnt Caramel Pudding" »
How many of you out there watch the PBS - Masterpiece show Downton Abbey?
Well, for those of you who do and would like to whip up a little "period appropriate" treat to enjoy when watching the show, then this Treacle Tart is for you. Quintessentially British, and with a pedigree that goes WAY back, this is exactly the kind of dessert that the Crawley's would have eaten after an exhausting day spent lounging about the castle.
Continue reading "Treacle Tart" »
This is one of those classic "steak house" dishes that I could never pass up when dining out and enjoying a well-marbled Rib Eye, but never thought to make at home. Not sure why, as it's really a pretty simple dish to make but up until very recently creamed spinach was only a restaurant treat for me.
It could be because the word "cream" relegated the dish to special occasion status in my mind, or perhaps it's "old school" reputation left me searching for a more modern twist like this Creamed Kale dish I came up with a while back. Whatever the reason, I'm so glad I finally came around to trying this dish because you know what....it's a classic for a reason.
Continue reading "Creamed Spinach" »
How lucky am I today that I can tuck into a hot bowl of this amazing oatmeal while I gaze out my window at the SECOND blizzard we've had already this season. School was preemptively cancelled yesterday, so I knew I'd have some late-rising hungry mouths to feed today and planned ahead by getting a batch of this oatmeal prepped last night for an easy finish this morning.
Continue reading "Gingerbread Steel Cut Oatmeal" »
Happy New Year everyone! I hope you've all enjoyed a festive, peaceful and wildly indulgent holiday season. For those of you who are waking up today with an eye toward acting on the New Year's resolutions you proclaimed last night in a drunken stupor, hold your horses. You're gonna want to make AND eat a batch of this amazing ice cream before you head down to your local gym to re-activate your membership.
Continue reading "Gravel Road Ice Cream" »
As I prepare to pack my bags for some holiday travel I thought I'd toss this quick post together, one last little culinary sharing before Christmas. For all of you out there who have never made your own eggnog, and gag when served the artificially sweetened and thickened sludge bought pre-made at the market, you are in for a treat. One sip of this magical elixir and you'll feel like Ebenezer Scrooge quaffing the "milk of human kindness" in the musical version of Dickens' "A Christmas Carol" starring Albert Finney.
This is not a drink for the faint of heart, what with a dozen eggs, copious amounts of whole milk and cream, a couple cups of sugar, and over 6 cups of booze.....but hey, if you want to get giddy like old Uncle Ebenezer, you gotta take some health risks!
Continue reading "The Best Eggnog" »
As a child my favorite sandwich was peanut butter and banana....hands down. That's not so say that a PB&J (especially one heavy on the J) didn't make me smile too, but if I had my choice of the sweet component in the salty-sweet sandwiches of my youth, it was always banana.
To this day if I see a few perfectly ripe bananas sitting on the counter my first thought is not to eat it straight-up, blend it up in a smoothie, or craft it into a banana bread. No, my first thought is to slice it on a bias, nestle it into a deep layer of rich peanut butter spread onto some good old-fashioned white bread (don't judge me), and take a psychic trip back to grade school while eating my favorite sandwich with plenty of potato chips thank you very much.
Continue reading "Peanut Butter and Banana Steel Cut Oats" »
Desserts don't get much easier or more rewarding than this one. With hardly any work at all and just a few ingredients you can have this restaurant quality treat on your table tonight. Hands-on time to craft this dynamite pudding is no more than 15-20 minutes, though you do need to plan for cooling-in-the-fridge time to set the panna cotta before serving. Two hours is probably enough.
Continue reading "Bittersweet Chocolate Panna Cotta" »
This dish, what the French would call "Moules a la Moutarde", is traditionally made with a dijon mustard but when my friends from Coleman's Mustard sent me a beautiful collection of their dry and prepared mustards to try, I couldn't resist giving this classic French meal a British mustard make-over!
The results? Jolly good nosh, if I do say so myself....the Dog's Bollocks, really!
Continue reading "Mussels with Coleman's Mustard Cream" »
Hey gang, guess I spoke too soon when I told you that with summer travels over we were ready to roar back into the Oui, Chef kitchen to share some great new recipes. It's been over a week since my last post.....oops.
Truth is, our summer schedule has been busier than anticipated and has kept me from my regular twice a week posting schedule as of late, and circumstances are unlikely to change until all the kidlets are back in school. I really do miss being here with you all more regularly, and am looking forward to things getting back to normal as all of the kids start heading back to school in a couple weeks.
Continue reading "Roasted Strawberry and Buttermilk Ice Cream" »