Omelette Molière
I was staring at the bookcase and saw one of my favorite books by Elizabeth David called An Omelette and a Glass of Wine, which was her last published work that came out in 1984. She was the doyenne of English Cookery writers. Her standards were very high and she was highly critical. Her main theme was simplicity. She thought most simple dishes were ruined because we can never quite leave things alone. There was a restaurant in Avignon that she used to go to about twice a week called Le Molière. Their speciality was this delicious cheese omelette. David preferred to have white wine with eggs and described it as “a soft bright golden roll, plump and spilling out a little at the edges”. She passed away in May of 1992 at the age of 78.
By - Prep: 5 mins
- Cook: 5 mins
- Yields: 1 Serving
White Knight
Last year, the British grocery chain Waitrose published an article on “Whisky Cocktails You’ve Never Heard Of” and the White Knight one caught my eye. A Scottish milkshake for adults, the White Knight is basically a Scotch-focused Brandy Alexander and is perfect for after dinner, when a nightcap and dessert become one.
By - Prep: 5 mins
- Yields: Makes 1 Cocktail
Beef Pot Pies
This Beef Pot Pie recipe is adapted from the Pioneer Woman. It's hearty and comforting and just what we needed. If you don't have puff pastry, you could cover it in mashed potatoes or even tater tots!
- Prep: 20 mins
- Cook: 1 hr 5 mins
- Yields: 6 Servings
Sheet Pan Chicken with Fennel & Orange
I found this Sheet Pan Chicken with Fennel & Orange recipe from Waitrose, which is a British supermarket. I have to say, their recipe was wrong! I fixed it and it's delicious. Fennel has a strong licorice flavor, though when it's cooked mellows out and becomes lighter. The fennel fronds may be used as a garnish to other meats or roast fish, or chop it and use them instead of parsley and dill in sauces and soups. The best thing about these sheet pan dinners, is that there isn't much to clean up!
- Prep: 15 mins
- Cook: 45 mins
- Yields: 4 - 6 Servings
Miso Ginger Dumpling Soup
I made this Miso Ginger Dumpling Soup using frozen dumplings and Trader Joe's Miso Ginger Broth. I have also included an easy recipe for the broth if you don't live near a TJ's. You could add other ingredients like sautéed baby bok choy, mushrooms, tofu, etc. It's a light and healthy comforting soup that's ready in about 10 minutes.
- Prep: 5 mins
- Cook: 10 mins
- Yields: 4 Servings
Sesame Mayonnaise
I got this Sesame Mayonnaise recipe from my cousin-in-law's sister Julianne. It reminds me a lot of my Asparagus with Wasabi Mayonnaise. It's a mayo-based dressing (which is rather obvious!) with a burst of sesame flavor. I think this recipe was adapted from Julee Rosso & Sheila Lukins, The Silver Palate Cookbook, 1982. Anyway, it's really delicious and different. You can serve it with crudité or pita chips.
- Prep: 5 mins
- Yields: Makes about 3½ cups
Turmeric Honey Salmon with Coconut Crisp
I think I have about 28 salmon recipes on my blog. I am always trying to come up with new and different ways to make it. I saw this recipe from the December issue of Bon Appétit and was intrigued. However, I changed the recipe completely. I guess you could say the recipe was inspired by Bon Appétit! The coconut crisp brings texture and heat to the salmon.
- Prep: 15 mins
- Cook: 15 mins
- Yields: 4 Servings
Ham Croquettes (or any other leftover meat and mashed potatoes)
I don't really like leftovers. It's because I do not want to eat the same thing again, so I love to reimagine leftovers in a different way. These Ham Croquettes (or any other leftover meat and mashed potatoes) is a perfect example. By the way, I just ate these and they are to die for! These crispy Ham Croquettes are little logs of seasoned minced ham and mashed potatoes. They would also be good as an appetizer with a cold glass of rosé wine. What's not to love!?
- Prep: 20 mins
- Cook: 20 mins
- Yields: 4 Servings
Butternut Squash Bacon Spinach Quiche
I made this Butternut Squash Bacon Spinach Quiche, which is crustless (your welcome, my gluten-free friends!). The base is actually wilted spinach. I also took the liberty of adding a small sliced sautéed zucchini because I had it. You can basically use whatever you have on hand. Also, add your own seasonings to taste.
- Prep: 15 mins
- Cook: 45 mins
- Yields: 6 Servings
Citrus Pound Cake
I found this recipe from Melissa Clark in The New York Times. It's a great recipe because you have the option of using olive oil, coconut oil, sunflower oil, melted butter, whatever you’ve got, and plain yogurt or buttermilk or sour cream, or whole milk and 1 tablespoon of lemon juice. I have tons of citrus growing in my backyard, so I decided to make it. I always make 3 little loaves instead of one big one and freeze one for later.
- Prep: 15 mins
- Cook: 45 mins
- Yields: Makes 1 loaf
