It’s springtime, and for me that means asparagus. I always enjoy finding new and exciting ways to eat asparagus, but sometimes the simplest recipes are the best. This is one of those recipes. This roasted Asparagus Tart with Fontina and Lemon pairs asparagus with soft and tangy fontina cheese and frames it up in a flakey and crispy puff pastry crust. It is sophisticated, light, crispy and flavorful, and is a great way to take this oft-maligned vegetable to new heights.
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A warm and satisfying soup is usually what’s called for on a chilly day. A good sturdy bowl of minestrone soup is just the thing! And, a great soup does not have to take all day to put together. Here is a recipe for a minestrone that can be put together in less than an hour.
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When you can’t be in Philadelphia, improvise! This little experiment turned out way better than I could have ever hoped. With leftover grilled medium-rare strip steaks, I turned this into one of the most delicious cheesesteak sandwiches I have ever had. Using fresh peppers and onions I fried them along with the chopped steak until browned. But then I topped it all off with melted slices of one of my favorite Wisconsin cheeses – Brick – and the Wisconsin Cheesesteak was born!
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Chilaquiles have gained popularity, showing up on menus in Mexican restaurants even here in the northern states. But years ago when I first tasted chilaquiles, this was an obscure menu item. It is a unique departure from the usual tacos, enchiladas, and burritos that those of us outside of Mexican households are familiar with.
Yet chilaquiles for Mexicans is the equivalent of the casserole or hot dish to the Midwesterner. It is a quick meal made from common household ingredients such as leftover tortillas and salsa. It can make a satisfying morning breakfast with fried eggs or a quick lunch topped with shredded chicken.
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Grilled Vegetable Tostadas start with grilled seasoned vegetables served on fried tortillas and topped with tomato salsa, fresh guacamole, and a drizzle of hot sauce. It is a delicious summer meal. With the proliferation of vegetables in the summer, grilling is a great way to bring out their best. The combination of vegetables, salsas, and crunchy tortillas is a fulfilling meatless way to enjoy the bounties of a summer garden or farmers market!
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If you’ve been making enchiladas the wrong way your whole life like me, these Chicken Enchiladas with Chili Rojo will expand your view of Mexican cuisine. The most time-consuming part is making the sauce, which is really not at all complicated. See my previous post on how to make an authentic Chili Rojo.
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Chili Rojo or Red Chili Sauce is one of the base sauces used in Mexican cuisine. This deep rich red sauce is made of dried chilies that are toasted, reconstituted, and blended with spices to a smooth consistency. It is most commonly served with enchiladas and tamales.
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This beef stew is crazy, melt-in-your-mouth good. And despite the long cook time, it is super simple to pull together, place in the oven and forget it. Then out of the oven comes a mouthwatering fancy and full meal for a special Sunday night dinner. Big win.
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Egg Foo Young is a dish of vegetable-stuffed egg patties served over rice with a dark gravy. It is standard fare on American Chinese menus. Egg Foo Young a compilation of many types of vegetables and meats mixed with eggs and fried, most often containing bean sprouts, mushrooms, and Napa cabbage. Egg Foo Young is simple to make at home, and a great way to use up leftover vegetables.
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Sometimes quiche is the perfect supper. It is almost always the perfect lunch, and better yet the perfect brunch. Asparagus and Tomato Quiche is an answer for any meal. Serve it with a lemony salad and you have yourself an elegant and satisfying meal. Add a glass of wine and now you are just plain classy.
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Coconut ribs are a sweet and highly flavorful way to enjoy barbeque ribs. This version is my adaptation of a Hawaiian recipe originally from Keo’s Thai Cuisine in Honolulu that was featured in Bon Appetit September 1995. Using a marinade of lemongrass, ginger, garlic, cilantro, soy sauce, brown sugar, and coconut milk this recipe hits all the high points of South Pacific cuisine.
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I went to the farmers market today and saw these beautiful heads of cabbage. The first thing I thought of was stuffed cabbage rolls, or in my house, we call it “golumpki”. I can never make this dish too often for my husband. Coming from a strong Polish background, this is how his grandmother would make it. All the Polish households that I know cook golumpki in a tomato sauce using cans of condensed tomato soup. As much as I’d like to make a homemade sauce from scratch, tomato soup gives it that smooth and creamy sauce that does not have all the acidity of a regular tomato sauce. Besides, this is the classic recipe, why mess with what the grandmas have already perfected.
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Crispy hash browns topped with sautéed vegetables and melted cheddar cheese—simply brilliant. This recipe is inspired by Keys Café and Bakery in Minneapolis. A family run business originating in St. Paul, Keys has been a fixture in the Twin Cities since the 70’s. They have since expanded out to a number of locations around the metro. When I worked just a half block from the Keys in downtown Minneapolis, I would order the #9 Potatoes Etc. for an occasional. A meal in itself, this is a hearty and satisfying favorite for either breakfast or lunch. I’ve created a simple version of this that is also great for a quick one pan weeknight supper.
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I learned how to make pierogis from Magda, our au pair from Poland. The dough is soft, tender, and not at all sticky, so you need no flour when rolling out the dough. This is important, because adding flour as you roll makes the dough tough. Virtually any type of filling works with pierogi, from savory to sweet. We love these recipes for potato and cheese, sauerkraut, and mushroom and cabbage.
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