Culinary Goods

I was really excited to try these because of the ingredients and because the comments section was filled with glowing praise (I got the recipe off annies-eats.com), but I wasn't a fan. I would give them a 5. They weren't crispy, which I like in a waffle, and I couldn't really taste the spices. If I make these again, I'll probably double the spices or I'll serve it with apple butter instead of the cinnamon whipped cream. Gingerbread Waffles Yield: depends on the size/shape of your waffle iron Ingredients 2 cups all-purpose flour ¼ cup sugar 1 tsp. baking powder 1 tsp. baking soda ¾ tsp. salt 1½ tsp. ground cinnamon 1 tsp. ground ginger ¼ tsp. grated nutmeg ¼ tsp. ground cloves 4 large eggs 6 tbsp. unsalted butter, melted and cooled 1 cup milk ½ cup sour cream 3 tbsp. unsulfured molasses Directions In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.  Whisk to blend.  In a medium bowl, combine the

I forgot to take a picture of this when it was spooned all nicely into a bowl, so this is more of an afterthought. This had good flavor, but was a bit dry because I didn't follow the instructions like I should have. You're supposed to soak the beans, which helps create a sauce, and I just used canned beans, so I only have myself to blame. Plus, I didn't have scallions, I used brown rice instead of white (white soaks up more of the sauce), and bought the wrong kind of parsley. Overall, it actually worked out pretty good considering I botched it up so badly, but this has the potential to be great if done correctly. As it was, Jared and I both gave it a 6. We also sprinkled Cajun seasoning on top, which was a a great addition. I got the recipe from my Fine Cooking magazine. 1 lb. (2-1/2 cups) dried Anasazi beans I used 2 cans of red beans  1 Tbs. pure olive oil 6 oz. fully cooked andouille or other spicy smoked sausage, halved lengthwise and cut crosswise into 1/4-inc

Now that my 3-month spell of morning sickness is finally over, I am back to trying new recipes. This one is a winner. Jared gave it an 8 and I gave it an 8.5. I got it off of annies-eats.com and thought it was really rich and decadent. I added a homemade caramel sauce on top, which the recipe didn't call for, but this made it extra good. Also, I don't have tart pans, so just cooked this in a regular pie plate and it turned out fine. Chocolate Truffle Tart Yield: about 10-12 servings INGREDIENTS For the tart shell: 1 large egg yolk 1 tbsp. heavy cream ½ tsp. vanilla extract 1 cup (5 oz.) all-purpose flour, plus more for dusting the work surface ¼ cup (¾ oz.) Dutch-process cocoa powder 2/3 cup (2 2/3 oz.) confectioners’ sugar ¼ tsp. salt 8 tbsp. cold unsalted butter, cut into ½-inch cubes For the filling: 12 oz. good quality bittersweet chocolate, finely chopped I used Callebaut 6 tbsp. unsalted butter, softened 1 cup heavy cream 1 tbsp. liqueur, such as Kahlu

  My friend Lisa served these at a book group, and they were fantastic. I have no picture because I have only eaten them and I didn’t get a picture before I ate it. I give them an 8.5. Cream Cheese Brownies 2 cubes butter 2 cups sugar Cream these together, and then add 4 eggs. Cream. Add 4 ounces of melted unsweetened chocolate (this is about 4 wrapped squares). Add 1 cup flour. Put this in a 9x13 pan Then, in a separate bowl add softened brick of low-fat cream cheese, 1 egg, and 1/3 cup sugar. Add 1 cup semi sweet chocolate chips. Glop evenly over the top, and then fold into batter with a fork. Bake at 325 for 50 minutes, until the cream cheese will brown and brownies crack.

This is another recipe from Fine Cooking magazine, and it was really, really good. I like it better than my other black bean burger recipe, but I think the guacamole is what makes this dish so fantastic. John used ranch dressing because he is allergic to guacamole, and he wasn’t as big of a fan. I give these an 8,and have noted my changes below in bold. For the burgers 1 cup lower-salt chicken or vegetable broth 1/2 cup quinoa (white, red, or black), well rinsed 1/3 cup plus 2 Tbs. olive oil; more as needed I used less oil to pan fry these, probably 1/4 cup 1 small fresh poblano chile, finely chopped 4 scallions, thinly sliced 2 large cloves garlic, finely chopped 1 15-oz. can black beans, drained and rinsed I used a bit more, probably an additional half cup 1/2 cup chopped fresh cilantro It could use a bit more, but not much 1/2 cup plain panko 1 large egg, beaten 1/2 tsp. mild pure chile powder, such as ancho 1/4 tsp. ground cumin Kosher salt 6 English muffins, toasted I thin

  My picture might sucks, but this was really great. I give it an 8. It came from Fine Cooking magazine, and I have noted my changes below in below. 2 Tbs. unsalted butter I used half olive oil 4 oz. fresh mushrooms (any variety), trimmed and coarsely chopped (about 1 cup) I used cremini, and added way more than this Kosher salt 2 medium scallions, thinly sliced on the diagonal I used 4 scallions 1 medium clove garlic, finely chopped 2 oz. snow peas, sliced 1/2 inch thick on the diagonal (about 1/2 cup) Freshly ground black pepper 2 Tbs. olive oil 2 cups quinoa, preferably white, well rinsed 1/2 cup dry white wine I left this out and substituted broth 4 cups lower-salt vegetable or chicken broth; more as needed 1/3 cup crème fraîche I used sour cream instead, but needed probably 3/4 cup 1/2 oz. finely grated Parmigiano-Reggiano (about 1/2 cup using a rasp grater) 2 Tbs. coarsely chopped fresh flat-leaf parsley I put this in, but I’m not the hugest fan of parsley, so I could g