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Maker’s Mark Bourbon-Soaked Dark Chocolate Bundt Cake
Lisa and I tag teamed to make this cake as a welcome-home-from-your-birthday-weekend treat for Abbie. The recipe in the New York Times doesn’t specify any particular brand of bourbon, but this is a Maker’s household, so that’s what we used. [donotprint] Lisa says: Smell it and see if you can guess the secret ingredient! Thad […]
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Quinoa & Gruyère with Sauteed Mushrooms and Broccolini
This was the first dish we’ve made from Super Natural Cooking: Five Ways To Incorporate Whole and Natural Ingredients into Your Cooking, and it didn’t disappoint. Shrooms and broccolini sauteed with red pepper flakes sit on a bed of quinoa and onions cooked in wine and mixed with a bit of gruyère cheese — sounds […]
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Brussels Sprouts with Pancetta and Pine Nuts
This recipe comes from the Washington Local and Seasonal Cookbook, a great find that features, oddly enough, recipes that are appropriate for the current season, and ingredients that are readily available in Washington state. As a former Brussels sprouts hater, I can pretty much guarantee that if I hadn’t already been won over by the […]
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Roasted Sweet Potatoes with Mushrooms and Shallots
This side-dish just looks like Fall. Once again, the interweb earned its weight in vegetables by providing a recipe to match what arrived in the CSA box: yams and cremini mushrooms! I wasn’t sure that the combination of mushrooms and yams was going to work out that well, but wow, was I pleasantly surprised. Roasting […]
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Apple Bread Pudding
Lisa made us personal-size apple bread pudding in ramekins the night Carrie came over for dinner. We had a ton of apples from previous CSA shipments, and Lisa has recently been experimenting with Agave Nectar as a sweetner, so this recipe that Cathy found on About.com fit the bill. Lisa says: So, this recipe is […]