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I finally tackled a recipe I've been meaning to recreate for years: from-scratch green bean casserole (over at The Kitchn.) As if fresh green beans bathed in a creamy, dreamy mushroom béchamel wasn't enough, I topped it off with grated sharp cheddar and crispy beer-battered Vidalia onions. Campbell's, eat your little heart out!
I never get sick of homemade peach ice cream, but I decided to mix things up a bit by making peaches and cream semifreddo. Semifreddo means "half frozen" in Italian and doesn't even require an ice cream maker. You freeze it in a loaf pan overnight, then thaw for 10 minutes before serving, which gives it a fluffy, mousse-like texture!
And leave it to me to share some with a friend, then return it to the refrigerator instead of the freezer. Luckily my melted masterpiece re-froze like a dream. Sometimes I really don't understand how I function at all with this brain...
Need to lighten things up? Try my simple recipe for corn & summer squash gnocchi. This quick and healthy dinner comes together in a flash and is perfect for those lingering nights of summer. (May they never end.)
Just in time for Thanksgiving: here's my modernized version (i.e. no canned soup) of a traditional broccoli casserole, over at The Kitchn
Valentine's Day came and went, leaving February (almost) in the dust. I made this sexy pork loin for The Kitchn Walter, but after spending two hours photographing it, I didn't even want to take a bite. So we ordered Mellow Mushroom instead! Talk about romantic.
Don't worry, though. We reheated the pork for lunch the next day and it was absolutely divine! So good, in fact, that we just stood over the kitchen island eating it with our hands. No forks, knives, or plates. That's usually a good sign (in our house, at least.)