Wednesday, June 4, 2025
New recipe, June 3, 2025
Pisco Negroni, from an inquiry to ChatGPT. It is a classic Negroni, with Barsol Pisco in place of gin. Very nice, we give it a 4.
Monday, June 2, 2025
New recipe, June 2, 2025
Lentil Salad with Roasted Vegetables from NYT Cooking. We made this because we had some extra radicchio to use. It makes a big salad, and is delicious. The sweetness of the roasted vegetables, the bitterness of the radicchio, the acidity of the sherry vinaigrette—they play beautifully together. we give this a 5!
Sunday, June 1, 2025
New recipe, June 1, 2025
Pad Prik King (Red Curry Chicken and Green Beans) from NYT Cooking. I was ready to cook when I realized with horror that I didn't have red curry paste in the fridge. It still tastes great with green curry paste, and the makrut lime is a key component. We are fortunate to have a small makrut lime tree in a pot, but if you don't, get some frozen leaves, or dried if you can't find frozen. It is a critical and distinctive flavor in this dish, which we give a 5!
New recipe, May 31, 2025
Peppery Beef and Shishito Stir Fry from
NYT Cooking. This was ok—we give it a 3. In our experience, shishitos are best when well blistered. This called for taking them out as they start to blister, but while they do cook a bit more at the end, they can't blister and char. We think this would also have benefitted from a little picante heat in addition to the ginger and garlic.
NYT Cooking. This was ok—we give it a 3. In our experience, shishitos are best when well blistered. This called for taking them out as they start to blister, but while they do cook a bit more at the end, they can't blister and char. We think this would also have benefitted from a little picante heat in addition to the ginger and garlic.
Friday, May 30, 2025
New recipe, May 30, 2025
Cherry Gazpacho from The Dalí Museum Cafe Gala Cookbook. We love gazpacho, and the addition of the cherry adds a lovely dimension. We give this a 5.
Thursday, May 29, 2025
New recipe, May 29, 2025
Chicken Pesto Pasta from the Mediterranean Dish. This is a pretty quick dish to cook, and is really flavorful. We give this a 5.
New recipe, May 28, 2025
Today's recipe is Cherries Jubilee with the recipe delivered by ChatGPT. Missed the photo. It is a pleasant dish, and gets a 3.
New recipe, May 27, 2025
Ullr Old Fashioned, created by ChatGPT. Ullr is a cinnamon flavored peppermint schnapps. Even in this old fashioned it is a pretty dominant flavor. We give this a 3.
New recipe, May 26, 2025
Macadamia Mai Tai created by ChatGPT. This was fine but didn't really stand out to us. We give it a 3.
New recipe, May 24, 2025
Lamb and Pistachio Patties with Suman Yogurt from Ottolenghi SIMPLE. These patties are delicious, and the yogurt is a delightful accompaniment. We give this a 5.
New recipe, May 23, 2025
Roasted Cauliflower Caesar from NYT Cooking. The cauliflower is roasted with capers, the served with a Dijon Caesar dressing. It is delicious! We give this a 5.
New recipe, May 22, 2025
Marigold Bee's Knee, created by ChatGPT. Adds a little marigold flavor to the classic Bee's Knees. This was pleasant, nothing that stood out to us. We give it a 3.
New recipe,May 21, 2025
Carbonara Quiche from Food and Wine. This is a quiche that contains pasta as well as the other usual components of carbonara. It has all the flavors, but the pasta gets chewy as it bakes. It definitely has the flavors of carbonara, which Carl loved, but I felt the texture was a bit off with the chewy and in places crunchy pasta. Overall, this gets a 3.
New recipe,May 20, 2025
Superiority Burger's Crispy Fried Tofu Sandwich. I kept resisting this because it is fussy. You have to fry the tofu, then marinate it, then dip in Dijon and spiced flour a couple times, and then fry it again. It is served on a bun with dill pickled and shredded cabbage. Definitely fussy, and totally worth it. We give this a 5.
New recipe, May 19, 2025
Easy Chicken Tacos from NYT Cooking. Skinless thighs marinated in garlic, lime juice, hot sauce, onion powder and oil with salt and pepper, then seared, cut into smaller pieces, and added back to the pan with some water to create a sauce. Then served with toppings. Easy, and very flavorful. We give this a 4.
New recipe, May 18, 2025
Asparagus Gomaae with Chilled Tofu from NYT Cooking. Chilled silken tofu served with seared asparagus and a goma sauce of soy sauce, sesame seeds, rice vinegar, sugar and vegetable oil. An incredibly simple dish, and very satisfying. We give this a 5.
New recipe, May 17, 2025
Sheet Pan Shrimp with Tomatoes Feta and Oregano from NYT Cooking. Very quick, very simple. Each ingredient brings a key component, and the fresh oregano was particularly nice. Can't argue with the ease of a sheet pan meal. This gets a 5.
New recipe, May 16, 2025
Peach and Fennel Slaw from Food and Wine. The fennel is wilted briefly with salt and white balsamic, the served with fresh peaches, lemon zest, parsley and fresh tarragon. Each component brings a key flavor, and the dish is spectacular. We give this a 5.
New recipe, May 15, 2025
Miso Honey Chicken and Asparagus from NYT Cooking. The marinade gives the chicken a lot of great flavors, which blend nicely with the roasted asparagus. Very nice. We give this a 4.
New recipe, May 14, 2025
Count of Żubrówka from Liquor.com. This uses a Polish vodka infused with bison grass moved with Amaro Montenegro, lemon juice and hard apple cider. It was pleasant but did not really stand out to us. We give it a 3.
New recipe, May 13, 2025
Pork Bulgogi with Spring Vegetables from NYT Cooking. We loved the rich Korean flavors in this dish. We give it a 5.
New recipe, May 12, 2025
Crispy Halloumi with Tomatoes and White Beans from NYT Cooking. The flavors of this dish are really good, but we would have liked more of it! The four servings barely made the two of us happy. We give it a 5.
New recipe, May 11 2025
Our contribution to Mother's Day Brunch, this is a Tropical Fruit Salad inspired by Dinner at the Zoo. It calls for papaya, mango and pineapple, and raspberry, but we skipped kiwi and added blueberry. It gets a lime honey dressing and was very tasty. We give it a 5.
New recipe, May 10, 2025
Chickpea Picadillo from NYT Cooking. This uses mushrooms, chickpeas and shredded tofu in place of ground meat. The mushrooms do give it a lot of umami, but somehow this didn't feel quite like a picadillo to us. We give it a 3.
New recipe, May 9, 2025
Grilled Asparagus with Burrata and Furikake from NYT Cooking, here served with some elk bratwurst. The asparagus was grilled with scallions and then served with the burrata, some olive oil and furikake. It is very simple, but was very good. We give it a 4.
New recipe, May 8, 2025
Ribollita from Food and Wine. This is a vegetable stew. On the first day we found it somewhat monochromatic, and the kale was tough in spite of having been cooked for over 20 minutes, and we give it a 3. On the second day, as is often the case with stews, the flavors were more interesting, and the kale was much more tender.
New recipe, May 7, 2025
Bang Mi Smash Burger from Food and Wine. Pork is seasoned with ginger and cilantro, then cooked smash-burger style and topped with a mayo chile garlic sauce and pickled vegetables. Very tasty! We give this a 5!
New recipe, May 6, 2025
Tofu Rendang from NYT Cooking. Tofu is caressed in this Indonesian style curry with a ginger lemongrass spice paste and a curry sauce with coconut milk, tamarind and makrut lime leaves. This was really good, and we give it a 5.
New recipe, May 5, 2025
Pan Seared Asparagus with Cashews from NYT Cooking. The asparagus is jazzed up with cashews, coconut, sunflower seed, sesame oil, garlic, and soy sauce with lime juice. It wasn't clear what all of these were meant to add to the dish. We thought it was ok, and it gets a 3.
New recipe,May 4, 2024
Hangover Kimchi Soup from NYT Cooking. We really wanted to love this, but the kimchi and gochugaru and doenjang kind of usurp all the other flavors. It feels very monotonal to us. We give it a 2.
New “recipe” May 3,m 2025
As we are preparing to hike the Colorado Trail, we are testing out some freeze-dried meals, and today it was this Strawberry Granola. It was fine, and we give it a 3.
New recipe, May 2, 2025
Sheet Pan Chicken with Potatoes Arugula and Garlic Yogurt from NYT Cooking. Chicken and Potatoes, with added interest from harissa, cumin, leeks and the yogurt. The arugula seemed completely unrelated to the rest of the dish, and we think the dish would be better without it (it was, when we had leftovers and skipped the arugula). As written, we give this a 3, but it jumps to a 4 without the arugula.
New recipe, May 1, 2025
Steak with Ginger Butter Sauce from NYT Cooking. This has only 4 ingredients, but the ginger, butter and soy sauce combine to form a delicious sauce. We give this a 4.
Wednesday, April 30, 2025
New recipe, April 30, 2025
Cauliflower Alfredo Pasta from NYT Cooking. The textural contrast of the pasta and the cauliflower is wonderful. And this is the way Alfredo sauce should be—subtle and delicious in spite of the rich ingredients. We give this a 5.
New recipe, April 29, 2025
Slow Cooker Mushroom and Wild Mushroom Soup from NYT Cooking. Very easy, of course, and with lots of umami. This is a comforting dish and tastes great. We give it a 4.
Tuesday, April 29, 2025
New recipe, April 28, 2025
Herby Asparagus Salad with Beets and Prosciutto from NYT Cooking. This is simply delightful. Every component adds something and you can taste each component. This gets a 5!
New recipe, April 27, 2025
Lemony Shrimp Scampi with Herbed Orzo from Food and Wine. This is not a complicated dish, but the elements work really nicely together, from toasting the orzo, through the lemon and butter and the finishing tarragon. We give it a 4.
New recipe, April 26, 2025
Mie Goreng from NYT Cooking. This is an Indonesian stir fried noodle dish, which has tons of different flavors in it. We enjoyed it thoroughly—it gets a 4.
New recipe, April 25, 2025
Roasted Butternut Squash and Red Onions from NYT Cooking. Those two items are delicious as it is, but this is jazzed up with pistachios, mint, and a tahini sauce. Yum! This gets a 5!
Thursday, April 24, 2025
New recipe, April 24, 2025
Sheet Pan Quesadillas from NYT Cooking. These have the convenience of going in the oven, but also get jazzed up with chile added to the cheese with some corn kernels. We would do this again—it gets a 4.
New recipe, April 23, 2025
Spiced Chickpea Stew with Coconut and Turmeric from NYT Cooking. Great combination of flavors from lots of elements. This gets a 4.
Wednesday, April 23, 2025
New recipe, April 22, 2025
Stir Fried Soba Noodles with Long Beans Eggs and Cherry Tomatoes from NYT Cooking. I blanched the long beans for 3 minutes before adding them to the stir fry (we have learned this makes them a bit more tender than just stir frying. The sauce with soy, sesame oil, rice vinegar, sugar, ginger, garlic and hot peppers makes this spectacular. It gets a 5.
New recipe, April 21, 2025
Sea Scallops with Cider Glaze and Cauliflower Two Ways from NYT Cooking. This has 4 separate, though not very complicated, steps. The combination is really fantastic—a cauliflower puree, roasted cauliflower and romanesco with onions, and a delicious apple glaze drizzled over seared scallop. Really nice—it gets a 5.
New recipes, April 20, 2025
I completely forgot to take photos of our contributions to the Groshek Easter Dinner. We brought veggies with Muhammara (Red Pepper and Walnut Spread), Strawberry Shortcake, and Chocolate Easter Egg Nests, all from NYT Cooking. The muhammara is a delicious spread with toasted walnuts, roasted red pepper, scallions, pomegranate molasses, olive oil and breadcrumbs, and gets a 4. The shortcakes were spectacular, and get a 5. The nests are apparently an English tradition and are fun and quite sweet. They get a 3.
New recipe, April 19, 2025
Narjissiya with Asparagus Halloumi and Sumac from NYT Cooking. This is a fun dish, with eggs served over sautéed asparagus ands halloumi and drizzled with sumac oil and lightly salted yogurt. We like the flavors, but found it a bit salty—this may have come from the halloumi, which I might use a little less of next time. Overall, we give this a 3, would easily be a 4 with a bit less salt.
New recipe, April 18, 2025
Greek Salad Rice Bowl from Food and Wine. The flavors of Greek salad are classic and delicious (there is a reason you can get them everywhere in Greece), and it turns out they work really well in a rice bowl as well. We give this a 4.
New recipe, April 17, 2025
French Onion White Bean Soup from NYT Cooking. There is a reason French Onion Soup is a classic, and here it is blended with white beans to make a delicious meal. We give this a 5.
New recipe, April 16, 2025
One Pot Coconut Curried Lentil Soup from Food and Wine. Yum! The combination of flavors is familiar in southeast Asian cooking, but they really shine in this dish. It gets a 5!
New recipe, April 15, 2025
Huevos Enfrijolados (Eggs in Spicy Black Beans) from NYT Cooking. From the photo, it is hard to tell there are eggs in there, but there are. The beans are spiced with chipotles in adobo, and it is all topped with queso cotija, avocado and cilantro. A new dish with the familiar Mexican flavors. We give this a 4.
New recipe, April 14, 2025
Vignarola from Food and Wine. This is an Italian spring vegetable stew which we enjoyed a lot. We give this a 4.
New recipe, April 13, 2025
Cambodian Chicken Stir Fry from Food and Wine. I was inspired to try this after we saw the excellent exhibit about Angkor at the Denver Museum of Nature and Science. It uses a large amount of a lemongrass paste called Kroeung that I ended up having to order, but it was well worth the wait! It is a unique flavor and is delicious. We give this a 5.
New recipe, April 12, 2025
This is Sloppy Jacks, from The How Not to Die cookbook. It uses jackfruit instead of meat in a sloppy joe. You can use canned jackfruit or fresh. We found out the hard way how hard it is to separate the edible parts from a jackfruit—if you try this, use canned! It calls for date sugar, which I did not have, so I used brown sugar. Overall, this was too sweet for us. We give it a 3.
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