Entries Tagged 'Dylan Report' ↓

I did not cook this - my husband did!  It was yummy.  (Even Dylan thought so!  Kind of!)

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These were made just for Dylan.

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I didn’t mean to, I swear!  It’s just that, well, there aren’t many recipes *left* in the WF market cookbook that I want to make.  So I’ve been cheating and cooking other things and not blogging about it.  Jess fail.

Tonight I made the fabulous fresh salmon burgers from America’s Test Kitchen: Best Classic American Recipes.  I’ve made these several times before and they are always delicious.  Continue reading →

If I didn’t live on the 4th floor, I would have done the chicken on the grill.  It was still pretty darn good in the oven.

Jerk marinade / sauce:

• 1 habanero, Scotch bonnet or jalapeno pepper (remove seeds & ribs if using habanero or Scotch bonnet)
• 2 scallions
• 3 cloves garlic
• 4 sprigs fresh thyme
• 1 tbsp allspice, freshly ground if possible
• juice of 2 limes
• 1/2 cup ketchup
• 1/2 cup pineapple juice (or 1/2 cup pineapple - it’s all going in the blender anyway)

Combine everything in a food processor, puree until smooth.  Reserve 1/2 a cup for dipping.

Combine the rest with 1 whole chicken (cut up) and marinade overnight.

Preheat the oven to 400F.  Cook chicken for about an hour.

Serve w/ beans and rice (those recipes have already appeared in this blog).  Make sure you have extra limes for squeezing on top.

Dylan Report: He loved the beans but wasn’t interested in the chicken.  He generally doesn’t like rice, so we haven’t tried this version on him yet.  (Maybe I’ll make a rice cake and tell him it’s a spinach pancake…)

These were adapted from The Best Recipe, and were just about as a perfect kick-off to spring/summer as I could have wanted.  They were exactly right for an outdoor early supper, and dead easy to make while still looking kind of fancy and impressive.  This recipe makes 8 small pizzas.  If you don’t want to make that many, you can freeze the dough in individual rounds (separated by wax or parchment paper). Continue reading →

I wanted ice cream and I wanted it fast.  This is as quick and dirty as recipes get.

• 1.5 cups heavy cream (NOT “whipping” cream or anything with preservatives or stabilizers.  Ingredients on label should read “milk”)
• 2 giant spoonfuls strawberry preserves (about 1/2 cup total) preferably something made out of strawberries, sugar, and not much else.  You could also use a pint of really fresh strawberries if you have access to a farmer’s market and they are in season.
• 4 oz block cream cheese
• 1/2 cup sugar
• Whole milk (opt) to correct consistency if needed

Put everything in the food processor.  Spin until cream cheese and jelly are evenly distributed.  If the mixture seems too thick, add whole milk and process until you like the way it looks.  Freeze according to your machine’s directions, then transfer to freezer for a couple of hours to harden.

No pics yet as this is still in the freezer, but the early Dylan Report based on a spoon-licking sample was “more.”  I think we have a winner here.

This was an almost oppresively healthy meal, but the potatoes in the griddlecakes made it filling, and the rosemary, spinach and feta made it tasty.  The lima beans were also amazingly good - dry cooking them makes them fluffy without becoming grainy, and there is almost no vegetable that the addition of Italian herbs and chopped green olives can’t improve. Continue reading →

So, apparently I haven’t posted in 2 and a half weeks.  I am officially the World’s Worst food blogger.  But I have been cooking, so here are some pictures:

This is a vegetarian version of my Cincinnati-Style Chili.  (Vegan, actually, if you don’t put cheese on top.)  You can make it fat-free by omitting the olive oil, but you won’t get the flavor benefits of the fat-soluble elements in the chili powder or cumin.  This is the first time I have ever made it in a slow-cooker, and it was quite successful!  The beef version of this chili really does need high heat in the beginning to brown the meat and develop a fond, but the veggies did quite well simply simmering on low for about 8 hours while I went about my day.  The other change I made on this round was to use a can of crushed tomatoes instead of diced, which I think was a good change.

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I think the title of this one may be too much for Twitter.  We shall see!  It looks like a lot, but the only part that was any real work was the meatballs (the cauliflower I had in the fridge already).  Continue reading →