Rewind:Chocolate Creme Sandwich Cookies

Since I joined up with Tuesdays with Dorie in January after getting Dorie’s Cookies during the holidays, I took the January Rewind week as an opportunity to make the Chocolate Creme Sandwich cookies that the group made in November 2016. Granted, I made the dough after we put in an 11 hour day working on…

Week Night Dinners

Weeknight dinners are always thrown together. I don’t live with my boyfriend full time yet, and I work full time. This was a quick and easy pasta using elbow noodles out of the pantry, frozen pesto and store bought balsamic glaze, carrots, peas and shaved Brussels Sprouts. …and I may have been having dinner alone….

Pesto Gouda Cream Sauce

This dinner was my answer to my guy picking up Pesto Gouda cheese at Trader Joe’s and wanting to try it. Granted, I was intrigued too. So, as for any pesto, I looked to pasta to serve it with. I made a very simple cream sauce of pesto gouda, cream, and milk. Tossed it with…

Chicken Orzo Soup

So it’s been awhile… life has been busy to say the least. But I have a few entries worth of meals and things I’ve made in the last month! My guy wasn’t feeling the best last weekend (so much so that our Valentine’s morning breakfast of Raspberry-Strawberry Sweet Rolls had to be postponed) and his…

Rutabaga Gratin

We had picked up a rutabaga at the store a couple of weeks ago as an experiment of sorts. Neither of us had ever had rutabaga before, and I decided to give it a shot. I thinly, thinly sliced the peeled rutabaga on my mandolin and then layered the pieces in a pie dish. I…

Sauteed Asparagus with Fleur De Sel

“It doesn’t take much to make asparagus great- just great asparagus. But a little butter, flour de sel, and truffle oil don’t hurt,” Amanda Hesser, The New York Times Essential Cookbook No truffle oil for us. I would have loved it, but I had to track down flour de sel this week and just didn’t have…

Pistou Soup

“A straight-shooting version of soupe au pistou (a sort of French minestrone), and although the vegetables lose their brightness and vigor the day after, the soup tastes even better then as the flavors relax and integrate. The recipe comes from Le Perigord, one of the early offshoots of Le Pavillon (New York’s first modern French…

Zucchini and Vermouth

I liked this flavor combo, however, I don’t know about the shredding of the zucchini. It could have used a bit more texture to it. Zucchini is soft, and shredded is even worse.  My guy was a different story though- he didn’t like this AT ALL. He barely finished the portion on his plate, and…