58 posts categorized "Cream"

Honey Walnut Bars

In Butter, Chefs, Cookbooks, Cookies - Bars, Cream, Dessert, Nuts, Recipe, Salt, Walnut
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Finished cookies - Blog 3863

Just a quick post today as I have such a busy weekend what with the Easter holiday AND a family birthday to shop-plan-cook for, but it's been a while since I posted and I'm anxious to check in with you all.

First, I had a GREAT week working my new gig at America's Test Kitchen.  Everyone I've met, and especially my teammates at Cook's Illustrated have been awesome.  They've been incredibly helpful, welcoming and PATIENT as I work to quickly learn the ropes and become a fully contributing member of the team.  After a few days of HR and IT "new hire" stuff I was in the kitchen getting started on two new recipes I'm developing.  I've got a ton to learn, but I'm already having a blast in the mix with some seriously talented cooks.  So fun!

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Rice Pudding with Boozy Fruit Compote

In Cream, Dessert, Dried Cherries, Eggs, Fruit, Milk, Raisins, Recipe, Rice and Grains, Vanilla
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Full bowl - Blog 3809

I've had a lot of time to catch up on food magazine reading over the past few weeks as the Northeast has been pounded with FOUR significant snowstorms that have kept us all locked up and out of harm's way.  As luck would have it I had all of the ingredients for this special treat on-hand during the first of these big snow events, which was a blizzard that dropped 31" of snow on us, and required that we stay put for 3 days until a plow could finally reach us and clear the drive.

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Mexican Hot Chocolate

In Chocolate, Cream, Drinks, Milk, Recipe, Snacks
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Cocoa with cream - Blog 3808
The finished elixir topped with a dollop of freshly whipped cream


As I write this post winds are whipping outside my home at the rate of about 60 MPH, the snow continues to fall (18" and counting), and the wind chill sits at about 4℉.  

Yeah....it's a cocoa day.

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Bananas Foster Bread Pudding

In Banana, Bread, Butter, Cream, Custards / Puddings, Dessert, Eggs, Fruit, Milk, Recipe, Sauces / Condiments
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Pudding with sauce on ice - Blog 3788

Now that most people's New Year's resolutions about eating healthier and shelling out for a gym membership have been summarily dismissed, how about we get back to some fun, sugar and fat fueled cooking.  I made this little number as a dessert over the holidays - just about mid-binge - and it was a solid hit with everyone at the table.  The meal we had just enjoyed was similarly rich (in good holiday form) so I was a little concerned that talk of dessert would be met with moans and pleading from the table that no one could stand to eat another bite.

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Sugar Pumpkin Soup with Curry and Orange

In Cilantro, Cream, Curry, Main Course, Onion, Parsley, Pumpkin, Recipe, Soup & Stew, Vegetarian
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Whole bowl - Blog 3770


For the first year in a VERY long time, I didn't carve a Jack-O-Lantern at Halloween this year.  Given that my kids are finally all old enough that they've outgrown "trick or treating", and that I live in such a low-density neighborhood that we are NEVER even a blip on the radar screen of the young ghosts and princesses out looking to score candy, I was finally able to let the "holiday"  (can you tell I've never really been a fan?) slip by  practically unnoticed. 

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Bittersweet Chocolate Truffles

In Butter, Candy, Chocolate, Cream
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Whole truffles - Blog 3768


Not to sound like too much of a snob, but THIS is what chocolate truffles should look like.

Not that I really have anything against the perfectly round and smooth confections that most commercial chocolatiers (even very high-end ones) sell as truffles, as many of them can be quite excellent.

But for me, truffles should look like the gnarly little fungi that inspired their name, and not something so perfectly formed that they look like they were machine made.  There....I'll step down off of my soapbox now.

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Happy Thanksgiving!

In Carrot, Chard, Cream, Fennel, Kale, Main Course, Pea, Recipe, Sweet Potato, Turkey
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Blog 1143


Just a quick note to wish you and your families a happy, safe and tasty Thanksgiving!  Whether your feast is at a table set for twenty, or is an intimate dinner for two, I wish you a day filled with joy, love, plentiful eats, and lots of laughter.

Today, I am grateful not just for the bounty on my table, but for the abundance of love that graces my life and those that I hold most dear to me, we are very lucky people, indeed.  I am also, of course, grateful for all of you and your continued interest in our little food blog, thank you so much for being a part of our community and cooking along with us every week.

This is a re-post of a recipe I did some time ago but I thought it might prove useful for all of you looking for new ways to re-purpose Thanksgiving leftovers.  Use it as a template for combining whatever you have left for turkey and veggies into a free-form "pie-less" turkey pot pie.

Cheers - Steve


Turkey Pot Pie-less

by: Steve Dunn

(Print Friendly Version)



  • 1/2 fennel bulb, cored and diced
  • 1 sweet potato, peeled and cubed
  • 2 carrots, peeled and roughly chopped
  • 4 cups, chard, spinach or kale, stemmed and chopped
  • 1 cup peas
  • 3 sun dried (or oven roasted) tomatoes, minced
  • 6 tablespoons butter
  • 8 tablespoons flour
  • 4 cups chicken stock
  • 1/4 cup dry white wine
  • 1/2 cup heavy cream (optional)
  • 1 cup plain greek yogurt
  • 3 tablespoons dijon mustard
  • 1 tablespoon finely mined tarragon
  • 2 teaspoon finely minced thyme
  • 5-6 cups diced, cooked turkey
  • 6 pre-made (or scratch made) buttermilk biscuits



  1. Heat the oven to 400℉.  Toss the fennel, carrots and sweet potato in a bowl with a little EVOO and some salt and pepper.  Pour out onto a rimmed baking sheet and roast in the oven until nicely caramelized and tender, about 25-35 minutes.  Stir once about halfway through cooking.  Remove from the oven and reserve.
  2. Put a large pot of salted water on and bring to a boil.  Set up a large bowl full of ice water.  Add the chard or kale and blanch for 2-3 minutes.  Remove the greens from the pot and plunge them into the ice bath.  Let sit until completely cooled, then remove with your hands, squeeze out any residual water and reserve.
  3. Rinse out the blanching pot then put it back over a medium flame.  Add the butter, and when it has melted add in the flour and whisk continuously until it has browned slightly.  Add the chicken stock and wine and cook, whisking occasionally until it has thickened to a sauce consistency.
  4. Whisk in the yogurt and dijon, then add the roasted vegetables, the turkey, peas, minced tomato, chard, and the herbs.  Cook until heated through, then lower the heat and add the cream (if using).  Check for seasoning and adjust as necessary.  Pull from the heat and cover to keep warm.
  5. Split each biscuit, coat the cut surface with butter, then toast (butter side down) in a skillet set over medium-low heat until nicely browned.  Remove each biscuit to a plate, cover the bottom of each biscuit with a helping of the chicken mixture, top with the other half of the biscuit and serve.

Serves 6


Twisted Turtle Bars

In Butter, Chocolate, Coconut, Cookbooks, Cookies - Bars, Cream, Dessert, Nuts, Oats, Peanut, Recipe
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Turtle bars wide 2 - Blog 3754


 I call these "Twisted Turtle Bars" because they are my spin on the classic as presented  by Matt Lewis and Renato Poliafito in their second cookbook, Baked Explorations: Classic American Desserts Reinvented .  I made these to bring to my eldest son and his cronies at college a few weekends back, and decided to modify the original recipe NOT because I thought I could make it any better, but because I didn't have all the ingredients I needed on-hand and so decided to make a few substitutions.

"Turtles" have always been, are now, and will always be candies that are made from caramel, chocolate and pecans.   I love them in a way that is probably unnatural for a grown man, but really what's not to love about them.  They're chewy, crunchy, sweet, and salty...and oh so cute if made properly so that they resemble little turtles with the pecans forming their legs and head.

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Creamed Mushroom Soup

In Butter, Cream, Leek, Main Course, Mushroom, Peach, Recipe, Soup & Stew
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Mushroom soup top - Blog 3750

 When my Mom was laid up sick in bed for a few days last week she was craving not a chicken noodle soup, but rather a cream of mushroom soup.  Not the famed Campbell's from a can version, but something closer to the velvety perfection she remembered enjoying on a cruise we took together many years ago.

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In Cheddar, Cheese, Chili, Cilantro, Cream, Hors d'oeuvres, Recipe, Sausage, Snacks
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  Choriqueso wide - Blog 3740


There are as many variations on this queso dip as there are sports bars here in the States, and though I am late posting recipes to enjoy during this year's football season due to my inability to watch the Patriots SUCK in early season play; now that they have gotten their act together and are REALLY playing football I thought it high time to share this awesome game day treat.

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"Oui, Chef" exists as an extension of my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food communities and our planet at large. By sharing some of our cooking experiences, I hope to inspire other families to start spending more time together in the kitchen, passing on established familial food traditions, and starting some new ones. Read more...
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