Fresh and fruity is the theme this week at I Heart Cooking Clubs. I chose these yogurt parfaits as blackberries are in season. To macerate the berries you add seeds of half of a vanilla bean to 1/4 cup of sugar and blend with your fingers. Add two cups of blackberries and one cinnamon stick…
Tag: IHCC
Pan Bagnat
This is the recipe that my husband chose for Father’s Day lunch. Given that it was a hot summer day, a cold sandwich seemed to fit the bill. “Pronounced phan-bahn-yah, the ingredients in the Nicoise-style sandwich are a good match for soft, crusty ciabatta bread”. We had a fresh tuna steak so we grilled that…
Risotto with Shrimp, Arugula, and Lemon Cream
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….
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…
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…
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….
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…
Oatmeal Coconut Butter Cookies
It has been a long time since I have had an epic baking failure so I guess I was do. I made these oatmeal coconut butter cookies from Curtis Stone’s What’s For Dinner. My first batch cooked up as one big cookie, talk about spread. I think there were several factors to this cookie’s failure….
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