This week’s cooking assignment for IHCC is surf and/or turf, I chose to surf it with this shrimp risotto from Curtis Stone’s Good Food, Good Life cookbook. I chose this recipe because it has some of my favorite ingredients; shrimp and arugula. This is more than a 30 minute recipe but well worth the effort….
Author: Diane Zwang
Quick-Braised Spring Vegetables
This week on I Heart Cooking Clubs we are cooking local and seasonal. My dish is not farmer’s market fresh but it is seasonal. Armed with my list, I headed to my local Trader Joe’s as I figured it was my best bet to find all the ingredients for this vegetable dish. I tried to…
May Potluck!
Sometimes it takes a recipe to make something so simple that tastes so good. Roasted Chicken and Brussels Sprouts with Rice Pilaf from What’s For Dinner by Curtis Stone. The recipe calls for whole chicken legs but I just had thighs so that is what I used. Coated with olive oil, salt and pepper the…
Tarte Tropezienne
This weeks baking assignment for Tuesdays with Dorie is Tarte Tropezienne from Baking Chez Moi. This is a brioche cake with a pastry cream filling. This cake has quite the legend and you can read more about it at La Tarte Tropezienne. I have one rule for baking and that is to decrease the liquid in…
Morning Toast with Melted Raspberries
Breakfast during the week usually consists of cereal in our house; it’s quick and convenient for getting out the door on time. I decided to mix it up this week and make this Morning Toast recipe from Curtis Stone’s Good Food, Good Life cookbook. This recipe is definitely doable for weekday breakfast. I used brioche…
Monthly Featured Chef- Yotam Ottolenghi!
Yotam Ottolengi is our featured chef this week at I Heart Cooking Clubs. I handed my husband Jerusalem A Cookbook and told him to pick a recipe. He asked if it could be one we have made before and I said yes. My poor husband he gets a dish he likes and chances are he…
Betty’s Chocoholic Cake
I made Betty’s Chocoholic Cake from Baking Chez Moi by Dorie Greenspan as part of my Mother’s Day Brunch. This rich chocolate cake is not for the faint of heart, comprised of three layers of cake which are more brownie-like than cake and topped with ganache. The finished product was impressive. I served the cake…
Mango-Pineapple Smoothie
This week on I Heart Cooking Clubs we are making drinks. The theme is Wet Your Whistle and we are to make any drink by Curtis Stone. I chose to make a smoothie. Smoothies are pretty easy and a popular snack in our house. I prefer to use frozen fruit and forgo adding ice to my smoothies….
Cocoa Crunch Meringue Cookies
This week on Tuesdays with Dorie I made Cocoa Crunch Meringue Cookies from Baking Chez Moi on page 293. This is my first attempt at a meringue type cookie and I was a bit nervous to get it right. My fellow bakers who had already made these commented that they had trouble getting the total recipe…
Bow-Tie Pasta with Corn, Thyme, and Parmesan
I love pasta in any way, shape or form. This bow-tie pasta caught my eye from Curtis Stone’s What’s For Dinner cookbook. Besides the obvious this recipe includes olive oil, shallots, garlic, dry white wine, thyme, corn, heavy cream and Parmesan cheese. I enjoyed this pasta but my husband gave it a meh. I think…
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