Fresh zucchini and snap peas become a quick vegetable medley when added with a dozen grape tomatoes. I had leftover uncooked vegetables, that each alone would not be enough as a side dish for 4 people, but when combined it was just right. The flavor combo worked well too – it had a slight Italian flair by adding the basil while cooking, and then removing from the dish – it was similar to adding basil oil, only subtler. This is a great dish to serve during the week as it takes less than 15 minutes from start to finish.
Five main ingredients to this pasta sauce: mushrooms, garlic, grape tomatoes, vermouth, heavy cream. And then of course the pasta, Bowties! This is easy to prepare, less than 30 minutes from start to finish, and I have to admit I did a “happy dance” in my kitchen at the first bite, when the flavors dance around in your mouth!
Not sure why Emma named these potatoes “boats” except that’s what my Mom always called them and this is her recipe. We had these long before potato wedges became popular and they are wonderful when served with chicken or meatloaf, but are good just all on their own. (Hint: if you are just eating the potatoes, serve them with mayonnaise or Aioli – they become gold at this point).
You gotta love the chemistry of Tom Hanks and Meg Ryan in just about any film they make (although Joe Versus the Volcano was kinda lame). While watching You’ve Got Mail this weekend I found I really liked the quick wit and banter between the two of them (the script was written by Nora Ephron, need I say more?). Sometimes it is just the way they say a line as in the “Happy Thanksgiving Back” scene where Kathleen (Meg’s character) is in the “cash only line” in the supermarket – makes me smile – here’s the clip: I’m confident that Kathleen was buying Brussels sprouts in that scene for Thanksgiving Dinner – maybe because I was flipping through my recipes and landed on Roasted Balsamic Brussels Sprouts at that precise moment in the movie…at the cash register. Was this
Halloween was only last week and yet I have been inundated with ideas on what to serve at Thanksgiving in mail, magazines, reality TV, and of course blogs. OMG the pressure to find the perfect vegetable to serve! Okay, just kidding. No pressure here… but when I went to Whole Foods I found a heaping mass of pumpkins, gourds, and a variety of winter squashes, at which I stopped counting when I hit the number 14.
Lyonnaise Potatoes is a french dish of pan-fried potatoes, that originated around 1845 in the city of Lyon, which is located in a region called Rhone-Alpes in France. In French, a la lyonnaise means the dish contains onions – think I originally learned how to make this dish watching Julia Child on TV way back when. A lot of recipes suggest blanching or par-boiling the potatoes in advance of the pan-frying to help expedite the cooking of the potatoes. I eliminate that step as I think it makes the potatoes too soft or mushy, and I definitely like this dish to be crispy!