Tag: dinner
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espresso-rubbed sliders with cherry jam and bacon
SPRING BREAK = free time = nonstop cooking! i made these sliders in the midst of a cooking frenzy, somewhere in between baking a five-layer apple cake and a kosher-for-passover chocolate roll. the desserts are a bit seasonally inappropriate — the apple cake has a thanksgiving vibe, and the chocolate roll looks like it belongs in a christmas dinner…
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spring risotto
everyone always laughs when i say i want to be a firefighter. i do, though! i know it’s a super strenuous job (both physically and mentally), but i think it’d be incredibly rewarding. also it would be cool to live with all my firefighter friends. anyway, today is may day! may means REAL spring, not fake cold april…
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roasted sweet potatoes with figs, goat cheese, and balsamic reduction
the middle east has mastered cuisine in a way unparalleled by any other region. most dishes are extremely healthy, consisting of seasonal produce, fresh meat, local cheese, or a combination of the three. middle eastern flavors are vibrant, diverse, and loaded with character. no offense to france, but i would much rather go on a…
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gorgonzola dolce risotto with mushrooms and charred pistachios
in greek mythology, gods and goddesses eat ambrosia as their primary form of sustenance. it’s never clarified what ambrosia actually is, physically, but i’m betting that it changes based on the preferred tastes of the consumer. i’m thinking that this risotto is probably what ambrosia tastes like to gaia (mother earth). it tastes like.. a forest? a creamy,…
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avocado uova di raviolo
i’m declaring this the new avocado toast. start with a soft pasta dough, subbing avocado for one of the eggs. roll it out thin, cut out circles, and pipe on fluffy ricotta barricades. an unbroken yolk gets slipped into each cavity, held snugly into place by each ring of cheese. the ravioli is gently boiled…
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poblano black bean quesadillas with pico de gallo
how do you feel about spicy food? that’s a pretty broad term. we’re talking food that gives your mouth a red-hot blast of flavor. do you the fierce complexity of a spicy curry? the kick of a jalapeño? the deep intensity of a homemade chili? personally, i tend to opt away from super hot, mouth-on-fire,…
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deep-dish granny smith chicken pot pie with a cheddar crust
makes four servings This autumnal entrée takes everything you thought you knew about apple pie and throws it out the window. There’s no cinnamon, no nutmeg, no sprinkling of turbinado sugar to make for a caramelized crust. Instead, we’re taking onions, thyme, and sautéed chicken and sealing them in a flaky, buttery, made-from-scratch dough. I pressed the…
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caramelized onion and goat cheese empanadas
makes six (one empanada each) servings The best appetizer I’ve ever eaten was a caramelized onion and goat cheese cheesecake. I experienced this sweet-but-not-dessert cheesecake on the Isle of Skye in Scotland. Almost every restaurant on the island had a menu of twenty variations of fish & chips, and after the nausea-inducing ferry ride, seafood was not something…
LENA'S LUNCHBOX 