Anyway, I also know that I write about way too many of Smitten Kitchen’s recipes, but they always look and sound so amazing on Deb’s blog that I can’t help myself. So you’ll have to forgive me if I post about another one now– a recipe that’s going to become a weeknight staple at my house for sure. I could’ve put off posting about it until I’d had the chance to make a more photogenic version, but it’s so good I knew you’d want to try it ASAP.
Deb calls it a Taco Torte and she adapted it from the Mom 100 Cookbook, but “torte” just sounds too fancy for what is actually a very homely, comforting dish. And it doesn’t just have a bunch of vegetables in it (enabling me to call it “healthy” despite the cheese all over it)– it’s actually vegetarian and full of flavor, making it a great dish to serve to any audience!
I fried up a bunch of bacon last week to make a savory bread pudding (for the record, it was kale/bacon/onion bread pudding and it was amazing), and found myself with almost half a cup of leftover bacon fat. I poured it into a ramekin to chill in the fridge, and set about trying to figure out what I could use it in.
With the advent of chillier weather, biscuits seemed to fit the bill nicely. I decided to substitute chilled bacon fat for butter, and to punch up the flavor with some wilting green onions and some cheddar cheese I found in the fridge. Basically these biscuits were a delicious way to use my leftovers, and they turned out wonderfully!
When I was a kid my dad would occasionally make eggplant for dinner– he’d slice it lengthwise, put some kind of seasoning on the cut side, and roast it in the oven until the insides went all brown and mushy. I thought it looked disgusting. This was not aided by the fact that Dad would tell us that the brown part in the middle was actually a giant worm that lived inside every eggplant and was extra tasty when cooked. Ugh!
That story put me off eggplant for a while, honestly, and while I eventually recovered enough to enjoy eggplant parmesan and Chinese-style eggplant with spicy bean sauce and pork, I never really felt the urge to make eggplant myself.
That being said, when my local farmer’s market had a $1/lb. deal on eggplant, I decided it would be worth a shot to get myself a bagful. After a little digging online, I found this recipe, originally from Giada de Laurentiis but re-blogged by Smitten Kitchen. I tried making it with a few substitutions (canned tomatoes instead of the more expensive freshly roasted cherry tomatoes, omitting the pine nuts because I didn’t have any in my pantry), and it was pretty darned good! I decided to tweak it a little more to make it amazing, and the resulting recipe is something I’m definitely going to put into the rotation.
So I mentioned the post-Christmas brunch we hosted earlier– along with sweets we also had several savory items, including a trio of delicious savory tarts. I was originally only going to make two– cauliflower and onion, and apple and fennel– but ended up having extra cauliflower, onions, and pie crust, and didn’t want to let it go to waste. The tarts didn’t turn out perfectly (cracks in the crusts allowed egg to leak through, making the bottoms soggy), but they were pretty tasty and provided inspiration for future recipes!
Okay, so “Butternut Squash with Gouda” isn’t exactly the most exciting name for this dish, but I couldn’t think of anything better so there it is. Besides, while the name may be boring, the recipe is anything but– it takes a few simple ingredients and combines them into a rich, flavorful, autumn-centric (new word!) dish. You get tender chunks of butternut squash, mixed with sweet and savory caramelized onions, a hint of sage, a creamy strata of gouda cheese, and it’s all topped with a crunchy layer of toasted panko. It would make a fabulous side dish for this year’s Thanksgiving.
So despite the lack of a photo of the finished product (the above picture is pre-baking) this is a really good lasagna recipe. Hot sausage, gooey cheese, just enough spinach to make you feel virtuous… what more could you ask for? Seriously, it’s great, which is why it’s my go-to recipe to bring to new moms and dads who have just come back from the hospital and are too worn out to cook. In fact, I made this one for two friends (and baby makes three!) who are just now emerging from their haze of sleep deprivation and late-night feedings, so I hope they enjoy it! This is also why I don’t have a picture of the cooked dish.
Even if you don’t have a new baby, of course, this is a hearty, delicious dish for autumn and winter dinners. I took a few shortcuts with regard to some steps (jarred sauce is just fine for something like this!), so you could conceivably make this on a weeknight if you started early. I prefer to make it on weekends, though, and take the (ample) leftovers to work for lunch to combat the Monday blues!
Hey, everyone! I can hardly believe it, but this is my 200th post on this blog! It’s been just over a year and a half since I started, and you’ve all been a great audience. Thanks for all the support! So, without further ado, my 200th post! (hope it lives up to your expectations)
Mmmm, cannolis… there’s nothing quite like a fresh cannoli when you’re in the mood for something rich, creamy, and decadent. Unless, of course, it’s cannoli ice cream. What’s that, you say? Cannoli ice cream? Sounds amazing, doesn’t it? It totally is. Rich, creamy ricotta ice cream, flecked with orange zest and studded with chocolate chips and pistachios. It really is delicious, and when served in a sugar cone or with a pizzelle cookie, really does taste like a frozen cannoli. I will note, however, that it freezes pretty hard– harder than many homemade ice creams– so you may want to remove the container from the freezer about 10 minutes before serving to make it more scoopable. Totally worth the wait. (the scoop pictured above is a bit small because people ate it all before I got my camera out, not because it was hard to scoop!)
Ready to make some?