Yep, I had leftover biscuits one day, so I made breadcrumbs out of them and put them in the freezer. In the back of my mind, I was thinking they would be good on top of chicken casserole, as an … Continue reading Pork Tenderloin Schnitzel with Biscuit Crumbs
Quiche gives my husband cognitive dissonance. Continue reading Bacon Gruyere Quiche with Fresh Herbs
This recipe won’t win me any fans among the low and slow scramblers, because it’s the total opposite of that process. It’s so fast, you don’t even have time to salt and pepper in the pan, and you need to … Continue reading Scrambled Eggs in Brown Butter
Because a whole pound of butter and two loaves is just too much for us. This is the second pound cake I’ve posted here. The first was one from Michael Ruhlman, which we ate with a grilled peach compote. Very … Continue reading Ginger Half-Pound Cake
It’s not that I don’t have two ripe bananas, it’s just that desire for a fall pumpkin flavor that inspires this play on my favorite banana bread. I stole a can of pumpkin from my dog’s pantry (she gets one … Continue reading Skip the Bananas, Add Pumpkin: Nut Bread
My husband mildly hates bananas, but really, really hates coffee, so he can’t complain that I am trying to make him fat with this bread. I’m using my favorite banana bread recipe, making adjustments for the coffee. [Pause while I … Continue reading Espresso Banana Walnut Bread
So one way not to cook so many hamburgers on the grill is to smush all the ground beef into a meatloaf, right? There is a lot of inspiration on the web for wrapping rolls of meat in bacon and … Continue reading Grilled, Bacon-Wrapped Meatloaf
This is the basic pound cake recipe from Michael Ruhlman’s Ratio (2009) 61-62, which he notes could become a sponge cake if the ingredients are mixed in a different order. How cool is that? Just working together the same ingredients … Continue reading Pound Cake with Grilled Peach Compote
So, I asked, “Do you want some kind of a dessert for the Fourth, something with fruit, berries, maybe whipped cream or cream cheese?” And he says, “Yeah. Coconut cream pie.” What? Not the kind of fruity, easy to throw … Continue reading Coconut Cream Pie
These bars came out with just the creamy texture I was looking for, unlike some of the pasty, gummy bars I’ve tried in testing. As I suggested in my post about searching for the right buttermilk bar, I think most … Continue reading Buttermilk Coconut Bars
Unless I have a recipe written down from who knows where or I have it in a cookbook, I generally, like you, search for something on the web and see how I can adapt it. Some things are easier to … Continue reading Cookies: Ratio of Butter to Sugar
I’m using coconut two ways in this dish, coconut flour to bread the pheasant chunks, and coconut milk to cook the rice. You could make the same dish with chicken or turkey or pork cut in strips, but as I … Continue reading Crispy Orange-Ginger Coconut Pheasant
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