These were inspired by a shiitake and tofu lettuce wrap that my husband and I tried at the Yard House. John was not inspired by the sound of them, but was pleasantly surprised at how good they tasted. He also says that they don’t look particularly appetizing to him, but happily gobbles them up. At…
If I had a “signature dish,” this would be it. I’ve been making it for years, before I started cooking regularly, and it is always a crowd favorite: goat cheese filled poblano peppers, in a soufflé batter, and drenched in either a fresh salsa verde or nogada sauce with pomegranate seeds.
This is a classic dish, and there are a lot of recipes for it out there. I like to add a little red chile flakes for just a little bit of a kick.
Gnocchi often ends up dense or gummy from too much flour or being over worked. Knowing that this is often a problem, making your own home-made gnocchi will probably be the best gnocchi that you’ve ever had. Here, I used sweet potatoes, which are high in protein, balanced with the smokey-
spicyness of chipotles.
These wonderful spinach filled puffs make an excellent side to dinner, or a stand-alone breakfast. These are also a good way to get children to eat their spinach*.
(*Probably…I don’t actually have any….).
I love a bread that only needs a light toast and a little butter to be a great breakfast or snack. This recipe is a little more time consuming than making regular bread, but it’s worth it.
I was inspired to do this kind of pie when I was in a stint of watching The Great British Baking Show. I loved the idea of a filling pie stuffed with delicious savory flavors.
This five course tasting menu is versatile and satisfying. Roasted poblano cream soup, roasted brussels sprouts in escabeche, sopes with fresh jicama salsa, folded enchiladas in mole poblano, and chile chocolate mousse.