Search

FOOD-VERSE

Coconut, Golden Oreo Desserts w Cream Cheese Whipped Cream

You guys, look at these desserts. They are the first installment of my two-part collaboration with SupaCute Desserts! It’s their cups that made these desserts turn out so stinkin’ cute.

2015-06-12 16.19.46

Tart, creamy, and rich with a smooth vanilla and coconut finish. These little trifle cups are minimum guilt, with maximum satisfaction.

Continue reading “Coconut, Golden Oreo Desserts w Cream Cheese Whipped Cream”

Buffalo Cauliflower Bites

2015-05-22 23.16.18

If you’re a lover of chicken wings, and these seem too good to be true, hold on to your pants because you’re about to be blown away. The bit of tempura coating adds that little bit of guilt we all welcome when eating buffalo wings so it doesn’t make it feel like you’re only eating vegetables with hot sauce. The outside gets crispy (really), the inside well steamed, and seasoned as spicy or mild as you like.

2015-05-22 23.05.54

I read a couple versions of the recipe and of course, ended up making it the easiest way, batter and bake before tossing in glorious buffalo sauce.

Start off with a nice big head of cauliflower, and begin cutting into florets. They do stay in the oven for quite some time so make cut into fairly large pieces so the vegetable doesn’t overcook in the process. I recommend making a whole cauliflower per person, trust me. They’re that good.

Continue reading “Buffalo Cauliflower Bites”

Pasta with Sausage, Chard, Mushroom, Beans in a Mascarpone Sauce

Recently, I took a trip to Bologna, Italy where they created bolognese sauce. All I had to eat were carbs, pasta, pizza, more pasta!

The bolognese there was the best, I came home and tried to recreate a traditionally 3-hour long sauce in a little over 30 minutes and called it “good enough.” This creamy mascarpone sauce has a much more forgiving recipe and I recommend eating the whole thing the night you make it, somehow it loses it’s magic when it spends the night in the fridge and become next-day leftovers.

DSC_2140

Sausage, chard, mushroom, beans, mascarpone. Boy, is that a mouthful. Of words. And ingredients. I suppose you could omit one if you wanted to, if I had to choose I would leave out the beans. No, the chard. Maybe the mushrooms? I can’t decide, they are all so good together and each serving a purpose to uplift the dish as one harmonious meal

DSC_2148

The sausage imparts is spicy, pork drippings which is crucial.

The chard adds a healthiness so you don’t feel so guilty eating three bowls of pasta.

DSC_2150

The mushrooms add body to the sausage and gives a different meatiness, a vegetable meatiness, if that makes sense. I don’t know, I love mushrooms. If this is not you, please do not feel obliged to cook them but I highly, highly recommend it.

DSC_2157

Continue reading “Pasta with Sausage, Chard, Mushroom, Beans in a Mascarpone Sauce”

Frico Egg

This is another 2 Ingredient wonder.

It’s a cheese crusted egg. A frico is what happens when melted cheese crisps up kind of what happens to the crispy edges when you make a grilled cheese sandwich.

DSC_0497

The oil from the cheese will allow the egg to slide right off the pan so you don’t need to add any extra.

Continue reading “Frico Egg”

Chocolate Banana Stuffed French Toast

If you guys keep up with the blog, you know that I recently made lobster rolls stuffed inside brioche for Sean’s birthday. This time I went the more traditional route and made the more well known sweet version.

DSC_1601

Oh yeah. This is the kind of breakfast people leave their house early in the morning and pay for.

Continue reading “Chocolate Banana Stuffed French Toast”

Stuffing Waffles

I’m not the genius that invented stuffing waffles but that does not stop me from taking so much pride in these creations.

If your family is anything like mine, you will not have any leftover stuffing the day after Thanksgiving. So do yourself a favor and do what I did, practice your stuffing skills and make a whole batch before the holiday. A whole batch to dedicate to these waffles.

DSC_1472

Look at the gravy pools! The best part about these waffles is how crispy they get. If you know me at all you know that texture always piques my interest and gets me more excited than any flavor profile. I actually made these waffles the day before and can attest to the fact that waffling the leftover stuffing will transform the stale bits into crispy goodness (yes, there is a huge difference!)

DSC_1456

Continue reading “Stuffing Waffles”

Spinach Orzo Salad

This has got to be one of the best flavor payoffs for minimal ingredients and effort.

I was making spinach and orzo soup and made a little side dish with the leftover orzo.

DSC_1393

The soup was okay, but that’s not the star of this show. This orzo side dish, man, was so good! Don’t let the simplicity fool you, this is spectacularly pleasant to eat. You’ll understand when you try it, it doesn’t need one extra thing.

DSC_1394

Oh yeah, this baby right here. I took a picture of this as soon as I made it because I wasn’t planning on it to be so good. Took one bite, then went to grab the camera. Other add ons I’ve included since love at first bite that I highly recommend is a handful of arugula and cucumber, maybe a pinch of flake salt to make this more of a “salad.”

Continue reading “Spinach Orzo Salad”

Garlic Soy Soba Noodles

This was my I’m too lazy to cook, too lazy to go out and get food but hungry for something delicious – meal experiment that turned out so well I made it again the very next day. No it did not have anything to do with the fact that I didn’t go grocery shopping that night. Well, maybe I didn’t but I honestly didn’t mind! Not with my bowl of garlic soy soba.

The sauce tastes like Korean BBQ marinade and I like the pepperiness of the radishes to play with the sweet soy.

DSC_1429

Continue reading “Garlic Soy Soba Noodles”

Savory Lobster Stuffed Brioche

Last year for Valentine’s Day, instead of going out, I made lobster rolls as a romantic gesture because what says ‘I love you’ more than dressing down and eating sandwiches together?

This idea came to me as I was wandering up and down the bread aisle looking for those classic New England lobster roll buns. They basically look like the world’s shortest brioche loaf split in hotdog proportions. So drawing inspiration from my latest visit to IHOP, instead of cutting the whole loaf into slices I decided to make stuffed sandwiches! The more I thought about it, it became more and more apparent that this was a genius idea. It’s neatly packaged so it would prevent any of the lobster to spill out making it the ultimate handheld meal.

3

Continue reading “Savory Lobster Stuffed Brioche”

Create a free website or blog at WordPress.com. | The Baskerville Theme.

Up ↑

Follow

Get every new post delivered to your Inbox.