Blog

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https://www.foodnetwork.com/recipes/ina-garten/pear-apple-and-cranberry-crisp-recipe-1953072

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I am still celebrating Italy! What a loss that country has incurred! So I made Eggplant Timable or Timballo(drum) depending on what part of Italy you are from. What part of Italy also decides if this is encased in a vegetable, rice or potatoes. This is a something that is made on special occasions and holidays. I can not say how amazing this tastes! Of course I mashed the recipe up. I used Debi Mazar’s method and buttered my spring form pan and coated it an a mixture of bread crumbs and parm. https://www.foodnetwork.com/recipes/eggplant-timbale-recipe-2095694

This soup was amazing! I left out the pulled pork part of the recipe. I did not make Chinese chicken stock. I used organic stock and added part of a large boullion cube. I added pork and shrimp wontons that I put in the freezer when I made dim sum. Yum!!! https://www.foodnetwork.com/recipes/tyler-florence/hot-and-sour-soup-recipe-1914206

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Again from The Smitten Kitchen! This book may have been published in 2013, but it rocks! I am so glad that it was on the shelf at my local library.

So its quite obvious that my go to cookbook this week is The Smitten Kitchen by Deb Perelman. This Middle Eastern inspired dish is so amazing. The sumac is so nice. I needed a few other elements. I added red onion to the chickpeas and a little yogurt on the side, which made this all come together. https://www.fancycasual.com/blog/2014/3/28/sesame-spiced-turkey-meatballs-smashed-chickpea-saladr.

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I love Starbucks Bacon Gruyere Egg Bites. I found a copy cat recipe online and tweeked it to suit me. You can buy a Sous Vide stick that goes into any pot for about 90.00. I have a Hamilton Beach that is a Sous Vide and a Slow Cooker! It runs about 150.00

2 Slices of cheese cut into quarters

Meat of choice, Bacon, Ham etc..

5 Eggs

1/2 c Grated cheese

1/2 c Cottage cheese

1/4 c cream

1 Tbls of Brown rice flour

Salt and pepper

Spray 8 jelly jars with non stick cooking spray. Put a quarter slice of cheese in the bottom of each jar and top with the meat. Add all other ingredients to a blender and puree for about 2 minutes. Pour the mixture between the jars dividing evenly. Put on the lids and rings for the jars. Put the jars into the water. Cook at 170 degrees for 1 hour. I take them out and let them cool. I can sometimes tap them out onto a cutting board. Most of the time I run a butter knife around the edge and tap the out on the board.

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My leftover wonton wrappers from last weeks dim sum just became a vessel for ravioli filling. Ricotta, parm, oregano, lemon zest and salt and pepper. I used the sauce from the attached Emeril Lagasse recipe. https://www.foodnetwork.com/recipes/emeril-lagasse/goat-cheese-ravioli-with-creamy-walnut-sauce-3645208

Again from The Smitten Kitchen. I soo did not make dough. I bought Annie’s Organic Crescent roll dough from the refrigerator section and used the filling from the recipe. OM!!!!