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2010-09-25 14:51
Goat Cheese Stuffed Squash Blossoms a Jennifer original 2 TBSP pine nuts, toasted 1 TBSP heavy cream 3 oz. goat cheese 1/2 tsp thyme 6 squash blossoms olive oil 1 egg panko Immediately upon… Read More
2010-04-13 01:44
Lamb Rib Chops with Mustard-Thyme Crust 5 TBSP dijon mustard 1 TBSP minced garlic 2 TBSP chopped fresh thyme 1 TBSP olive oil 6 lamb rib chops 1 cup panko Preheat oven to 400 F. Season lamb… Read More
2010-03-30 01:22
I'm still rather put out that Conde Nast decided to discontinue publication of Gourmet and finish out my subscription with issues of Bon Appetit. I've been trying to decide whether I will re… Read More
2010-01-07 03:02
AKA Rabbit Braised in Oil Piedmont Style from Fiamma by Michael White 4 young rabbit hind quarters or 1 young rabbit, cut into serving pieces sea salt and freshly ground pepper 1/2 pound fre… Read More
2009-11-11 01:04
Dressy Chocolate Loaf Cake w/ Raspberry Coulis adapted from Baking: From My Home to Yours by Dorie Greenspan 1 1/2 cups all-purpose flour 1/2 cup unsweetened cocoa powder, less 1 tsp 1 tsp e… Read More
2009-11-10 01:50
Duck Breast with Orange Chipotle Sauce adapted from Gourmet (October 2005) For sauce 1 1/4 cups fresh orange juice 1/8 cup fresh lime juice 1 1/2 tablespoons maple syrup (preferably dark amb… Read More
2009-11-10 01:45
Alton Brown's Perfect Fingerling Potatoes 1 1/4 pounds kosher or rock salt 2 quarts water 2 pounds small fingerling potatoes, cleaned 4 tablespoons butter, optional Freshly ground black pepp… Read More
2009-10-24 20:55
Creme Brulee from Glorious French Food by James Peterson 3 cups heavy cream 1 vanilla bean, split in half lengthwise, or 2 tsp vanilla extract 8 egg yolks 3/4 cup granulated sugar (for the c… Read More
2009-10-20 02:50
At a recent farmers' market, I ran across -- and bought -- Japanese eggplant, which I had never cooked with before. In fact, I haven't consumed any variety of eggplant in a very long time af… Read More

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