2010 Archives
Raspberry Gratin
I’ve had my eye on this Sunday Suppers at Lucques dessert for awhile. It’s really just fruit and custard, keeping the focus firmly where it belongs – on perfectly ripe, juicy, summer-bursting-in-your-mouth berries. (The recipe calls for raspberries; I used both blueberries and raspberries. It’s worth hitting the farmer’s market for the real deal –…
Creamy, Fluffy Hummus – The Way It’s Supposed to Be
Thanks to reader Michael G. for the following email: Stephanie, I make my own hummus but I can’t get it as creamy as others. I add a good amount of olive oil & lemon juice, but I want it creamier. Thanks, Michael Have you had the same problem – homemade hummus that seems more like…
I’m Back with…Crash Hot Potatoes
It has bothered me that I didn’t snap a pic of The Pioneer Woman Crash Hot Potatoes I made on July 4th. I know…I’m weird. But there it is, and here I am, and now I have a pic of the potatoes. Which is good, since I’ve made them three times since July 4th. What…
Berry Baking Bonanza! Summer Berry Crumbles
Every time I go to the farmer’s market, I come home with more berries – yesterday I found strawberries still poking around, and raspberries and blueberries out in force. Man do I love this time of year! If you, like I, get a little carried away and buy far more berries than your family can…
Summer Appetizer: Smoky Chipotle Guacamole
If you’ve eaten at Barrio Tequila Bar lately (and if you haven’t, you should…), you’ll recognize this guacamole presentation, with sliced jalapeños and radishes. I copied it because I’m absolutely smitten with the extra crunch and heat of the raw vegetables – as if I needed yet another reason to love guacamole. Or anything at…
Summer Appetizer: Bite-Size Tomato Tarts on a Parmesan Crust
Here’s a new twist on an old favorite, turning this lovely 101 Cookbooks tomato tart into little tomato tart canapés. Don’t worry, I didn’t mess with that perfectly buttery, cheesy crust. Oh no. I just baked it in a flat rectangle instead of in a tart pan, then cut the still-warm crust into bite-size squares….
An Ode to Breadcrumbs
Bored with broccoli? Tired of tilapia? Sick of scrambled eggs? Add breadcrumbs! A spoonful of buttery, toasty crumbs can make the most ordinary dish sublime. Like the portabella mushroom, endive gratin, baked eggs, and fried chickpeas, above. What began as potentially bland fare – vegetables, an egg, canned beans…
Grilled Steaks with Herb Butter
May I suggest adding a pat of herb butter to your grilled steaks? The butter melts over the hot beef, of course, pooling with the steak’s juices to create an obscenely addictive sauce. It’s a classic bistro presentation, alongside pommes frites, and is so delicious that you’ll soon be adding pats to everything. Grilled fish,…
Sangriaah!
John and I love to sip sangria on a warm evening, despite the fact that it goes down like dangerously icy buttah. Beware the smooth deliciousness – there’s alcohol in that glass even if it doesn’t taste like it. John in particular is a fan of Masa’s sangrias, one sparkling, one white, and one red….
Homemade Chocolate Ice Cream
Suffering in this heat wave? I suggest a little cool, creamy heaven. Save the egg whites and make Schaum Torte a few days later. Ice cream and meringue, the yin and yang of desserts. You heard it here first. The sun’s hot, mosquitoes are biting, I’m sipping gin & tonics, and I’m craving ice cream—’round…
Twin Cities Chef’s Table
I’m Stephanie A. Meyer…
…a recipe developer, cooking instructor, author, food photographer, and health coach. Whether through my posts here, Project Vibrancy Macro Reset, Project Vibrancy Meals meal plans, my cookbooks, or working with you one-on-one, I love nothing more than helping you transform your health through cooking nutrient-dense, flavor-bomb meals at home! See Recipe Index for AIP, Whole30, paleo, gluten-free, etc.
