I could say I feel bad about how many squash recipes I have posted over the last several months, but that would be a lie. I don’t feel bad. Squash is delicious! With that proclamation, I give you another recipe with squash in it. Once again, the February issue of Bon Appetit is pulling through big time, this is now the third delicious recipe I have made from it! Perhaps I should become a recipe tester for them?
Anyways, back to the recipe. After looking through the magazine, this one caught my eye, so I made a mental note to try it out. When I ended up with leftover butternut squash puree in my fridge a few days later, I knew this would be the perfect opportunity to use it!
This months issue of Bon Appetit is really appealing to my taste-buds! I’ve done the Chicken & Dumplings, the Peanut Butter-Sriracha Toast (which I tried out of pure curiosity and it was actually delicious), and now this pork chop. Not to mention a number of other recipes that have piqued my interest. In my efforts to reduce the amount of meat I keep in my freezer, I will be on a steady diet of pork chops and chicken until it’s all gone!
Last night after thawing out a pork chop, I realized I had some fennel in the fridge, along with a butternut squash puree that I thought would all go perfectly together. Recalling the Fennel Crusted Pork Chop recipe from Bon Appetit, I gave it a go with a few alterations!
Lately I’ve been thinking, rather than trying to cook things off the top of my head, throwing this and that together, I should pick a few recipes to try cooking each week from magazines, blogs, and cookbooks. I’m hoping it not only gets me cooking with different ingredients, but just gets me cooking more in general! I have been eating too many sandwiches for supper lately…
Browsing through my favourite magazine (Bon Appetit of course!) I came across this simple and delicious looking recipe for Citrus Marinated Chicken. Taking some chicken out of the fridge, I went about assembling the marinade when it took a bit of a left turn! Cutting into what I thought was an orange, but was actually a small, very orange-esque grapefruit, I had to make a little change of plans! Undeterred, I went with it, using grapefruit as my main citrus and making a few changes here and there to the recipe.
In the end, it all worked out and I had myself some tasty chicken. It had some great teriyaki flavour with hints of citrus and a really nice caramelization from the sugars in the marinade. Served with some rice and fresh veggies, it made an easy and delicious meal!
Once again Bon Appetit is appealing to my taste buds with this recipe. Pork chops are a regular staple in my diet, I love acorn squash, AND simple recipes! Although I’ve never been a huge fan of cilantro, it was perfect in this recipe, really complimenting the flavour of the squash seeds, I actually found myself eating the extra seeds mixed with fresh chopped cilantro! As always, I made a few modifications to the recipe, cutting it down to a single serving, and using the acorn squash seeds instead of pumpkin seeds. It also said to shell the seeds, which I definitely was not going to take the time to do! Instead I left them whole and roughly chopped them as stated in the recipe, and it tasted great!
Every time I cook a recipe from Bon Appetit, I am consistently impressed with how good it is, and this one is no exception! What a great trio of flavours this dish had. At it’s base there was rich, flaky salmon with a beautiful pan-seared crust, on a bed of hearty collard greens, finished off with a side of cool, refreshing Radish Raita. Having never actually eaten collard greens, and having seen them recently at the local Sobey’s, my interest was peaked when I came across this recipe in Bon Appetit’s March issue.
A dedicated Bon Appetit subscriber (and recipe maker), it wasn’t until last month (when I saw foodie friend Dan’s Goodside’s pork chop) that I noticed they encourage you to “Cook the Cover” and then feature some of the recipes. Given how delicious their February cover looked, I had to give it a go! I adapted the recipe to fit to the ingredients I had on hand, swapping out the ground pork for ground turkey, as well as cutting most of the ingredients in half. I should also mention, that at 5:00PM, when I was just about finished cooking the ragu (or so I thought), I noticed it’s supposed to simmer for 4 hours…!!! Well I sure as heck wasn’t about to wait until 9:00PM to eat the delicious smelling ragu in front of me! So I simmered it until the pasta was done boiling and enjoyed my shortened version. Even though I didn’t cook it nearly as long as the recipes suggests, it had great flavour. If you’re in a rush, and don’t want to simmer it for 4 hours, don’t worry, it will still taste great!
Here is a quick and easy drink recipe slightly adapted from Bon Appetit. Opting for a sweeter drink, I swapped out the salt rimmed glass with a sugar rimmed glass, but please feel free to choose salt or sugar!
Having received an excellent bottle of reduced balsamic vinegar, then coming across a drink with balsamic vinegar(!?) in Bon Appetit, my favourite foodie magazine, I felt the stars had aligned! Now I’m not much of a drinker, but I enjoy a casual beverage here and there, and this unique drink was right up my alley. The sweet and tart balsamic vinegar paired really well with the fresh fruit, cucumbers, and earthy flavour of the gin. Continue reading →
While this post may be a little untimely as summer has reached its end, there is never a bad time for anything coffee related, at least not for me! I actually made this in June, but haven’t gotten around to posting it because it’s another VIDEO POST! Of course I shot it, started editing it, made the music, and when it was almost finished, got busy with other things and didn’t wrap things up until now! But alas, here it is, the delicious cold brewed coffee for your reading/viewing pleasure.
Prior to making this, I kept seeing and hearing things about Cold Brewed Coffee and how great it was, then it showed up in the July 2012 issue of Bon Appetit (which I subscribe to) and being the coffee addict I am I had to try it! As stated in the name, what sets this coffee apart is the fact that it’s “cold brewed”. Instead of running through your regular coffee making method (pouring some steaming hot water over your beans for a brew), you let it sit at room temperature in cold water for around 15 hours! Now that’s a long time when you’re fiending for a cup of joe, but that’s why you make it ahead of time, resulting in an even quicker way to get your fix when you really need it.