Adapted from Bon Appétit, November 2006

After New Year's Eve I had both leftover bread and leftover vegetables. Along with some leftover Christmas ham, I made what I'm now dubbing "Ghetto Quiche". Is it nutritious? Hell no. Though I've made notes about where you can make modifications to make it a bit less heart-attack inducing.

Yield: Makes 10 ( Read more... )

Last week a coworker volunteered that she had a super-productive italian plum tree and asked if anyone wanted a bag of plums. I took her up on it, and came home earlier this week with a serious quantity of plums. This means I gave some to formicadinette and plan on making freezer jam this weekend. Last night, I also made cake. I found this recipe on Epicurious, ( Read more... )

On Saturday night formicadinette and I got together to make some Indian food, we had the usual rice and naan, a kale dish that seemed to call for far too much kale in proportion to the other ingredients, some tasty stewed tomatoes, a variation on the spicy baked chicken I started making a few years ago and my favorite new dish of the night-a variation on mughlai ( Read more... )

Recently for a party, not having condensed milk on hand, no graham crackers, and no key lime juice, I was forced to make a lime bar recipe that used, *shudder* Jello. At the time I made it clear that what I'd made was not my usual recipe (which I'd actually taken to work not long before making the substandard lime bars). My recipe is mildly ( Read more... )

Bon Appétit, February 2009

This was made for my Valentine's Day dinner with my friend Gabriela. It was lovely. Custardy, tart, fluffy and cake-like in bits. And the creme fraîche was such a better counterpoint than traditional whipped cream ever would have been.

Ingredients3/4 cup plus 2 tablespoons sugar, divided ( Read more... )

Needing to find something to take with me to work that celebrates Tuesday's occasion, I'll be taking this recipe that originally appeared in Family Circle's presidential bake-off article.

Michelle Obama's Shortbread Cookies

6 dozen 2-inch x 3-inch cookies

Ingredients1-1/2 cups (3 sticks) unsalted butter, softened ( Read more... )

Adapted from Bon Appetit

Dough
1/4 cup warm water (105°F to 115°F)
4 teaspoons dry yeast
2/3 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup warm milk
1 1/4 teaspoons salt
2 large eggs
4 1/4 cups (or more) all purpose flour

Glaze1 1/4 cups (packed) golden brown sugar ( Read more... )

I'm generally underwhelmed by pumpkin pie. I like custard, I like pumpkin, but the traditional pumpkin pie (which is indeed a pumpkin custard) is generally uninteresting to me. This has led me, in recent years, to try new pumpkin recipes for Thanksgiving. My favorite of the lot so far has been the pumpkin bread pudding recipe I stole from Bon ( Read more... )

What is now becoming my standard for chocolate cupcakes (when I'm not feeling lazy and do vegan wacky cake)... Tonight they are getting frosted with orange colored buttercream and topped with candy corn.

Chocolate Cupcakes24 regular cupcakes / 350 degree oven ( Read more... )

A coworker requested peach pie for her birthday this week, excellent timing on her part for the beginning of the end of peach season.

From Bon Appétit, July 2000

Ingredients

Crust (I will likely make my usual crust recipe, but add the spices and sugar called for ( Read more... )