I don’t know the origin of this recipe but it appears in a couple of my Junior League books with the title “Bridesmaid Chicken Salad”. It usually calls for pineapple plus slightly more lime juice and lime zest, but you really can taste the lime, so I like to tone that down a little.
Published on February 27, 2011
A few weeks ago I learned that freezing extra-firm tofu, thawing it and pressing the water out makes it crumbly and more like ground beef. It still taste like tofu and you have to really use your imagination if you want to think of it as meat, but it’s good in its own right, nutritious and inexpensive. I’m happy to have a child who loves tofu, so I made this chili just for her (Todd had left over Beef Bourguignon made with actual beef).
Published on February 7, 2011
Todd doesn’t like the texture of tofu, but even he thought this was okay because I’d pressed so much water out of it to make it chewy. Apparently another trick you can do to make your tofu chewier is to freeze it and thaw it. I have a block in the freezer right now.
Published on January 20, 2011
This recipe is from a McCormick ad in a food magazine — Food & Wine, I believe. It’s fairly low in fat, but you don’t notice it because of all the flavors and textures from the pancetta, rosemary and green olives. And even if you mess up the recipe by accidentally putting the bacon and the olives IN the sauce instead of sprinkling them on top (I was distracted because I was making a lemon cake at the same time), it’s still great.
Published on January 19, 2011
This recipe was last night’s dinner. I’m kicking myself for not taking a photo, but will add one next time. Maybe it stems from her French culinary training, but some of Marjorie’s sauces use a lot of butter. The thing with sauces is you can use as much as you want and I’ve found I’d rather make a sauce with lots of flavor-carrying fat and use a little of it then make a sauce that has half the butter and use twice as much. Not that it’s the case with every lightened recipe because there are plenty of good ones, but this recipe isn’t that rich if you just use a little bit of the sauce and ignore the part about using bread to soak up the rest. I left a lot of sauce in the pan.
Published on January 10, 2011
I don’t post a lot of savory recipes, but last night I tried one that’s been on my list for about, oh, 5 years. I needed to use up some Wine of the Month Club Pinot Grigio and this recipe was just perfect and very tasty. Unfortunately, the picture I took was awful — really, just very bad, so you’ll have to imagine a chicken breast (perfectly cooked, of course) with a white sauce and chunks for green onion and rosemary here and there. I served it with wild rice and green vegetables. This recipe is easy enough for a novice cook, but it helps to know that most of the grocery store chicken breasts aren’t 4 oz each. If you buy the “usual” ones rather than the air-chilled or organic, they can be about 8 oz each. When I’m using the large ones, I just cut them horizontally so I have two big pieces that are about 3 1/2 to 4 oz each.
Published on January 4, 2011
Final Verdict: This was a solid recipe, but I’m not sure I’d make it again because it was outrageously rich. I’m okay with rich desserts because you have the option to just eat a few bites, but entrees should be more balanced in protein/fat and carbs and this one just wasn’t. The filling has 12 tablespoons of butter and ¼ cup of cream and the pastry has 16 tablespoons. Not that everyone would eat a full serving of this, but some people (like my dad) would. So was it good? Yes, in a no-holds-barred splurge type of way. I liked this recipe and it was a lot of fun to make, but I wouldn’t put it in a regular rotation.
Published on December 19, 2010
Here’s one particularly good beef dish I made with Hershey’s cocoa. It was savory and colorful and all-around great, but I will admit to making one change. I stirred in about 2 teaspoons of sugar. If you make it, wait until the end, taste it, then make your decision. I think the sugar lifted the flavors, but they didn’t put it in the original recipe.
Published on December 9, 2010