Just the other day I got an email from the New York Times “What to cook this week.” Do you get them? They’ve become kind of a highlight for me, just a minute or two of reading Sam Sifton talk about food. One of the food items he mentioned recently was German Chocolate Cookies.
German Chocolate Cookies
I have really fond memories of this recipe, Chicken Bordeaux from the New York Times Cookbook. At least Chicken Bordeaux was in a New York Times Cookbook in the early ’80’s. In Craig Claiborne’s day, I think. This harks back to when I was young, and if the pictures are correct, wearing a bikini!
Chicken Bordeaux from the New York Times Cookbook
Well, some of you may have noticed I’ve been a little awol over the past few weeks. After my fave octogenarians, the folks, moved into a gorgeous assisted living center, their house was settled and I came back to the Twin Cities – along with Homer & Chance, of course.
Pumpkin Bundt Cake With Maple Bourbon Brown-Butter Glaze
Awhile back, I declared, after eating the delightful Blackberry Yogurt Swirl Popsicles that I made, that this might be the year of the popsicle. Well, I haven’t made one since. But I noticed I’ve been making an awful lot of pancakes; it just snuck up on me. So maybe this is the year of the pancake, instead.
David Eyre’s Pancake or Puffy Pancake
I’ve been making little summer cakes all summer long, and one I especially wanted to make was the famous Original Plum Torte by Marion Burros of the New York Times. The times published this recipe every year from 1983 to 1989 and pledges every year the recipe will be available to all.
Original Blackberry Torte – a riff off of Marion Burros Original Plum Torte
It must be a really good year for blueberries and I swear I’ve made a ton of blueberry desserts – some with success, some not. This Blueberry Nectarine Buckle was perfect (even if the pics aren’t the greatest) and just loaded with fruit.
Blueberry Nectarine Buckle
Those of you who know me know I’m kind of a sucker for Mexican food. Or Southwestern. Or Tex-Mex. When I saw these old school Tex-Mex type enchiladas pop up in an email from the New York Times, I was all over it. Enchiladas con Carne from El Real Tex-Mex in Houston.
Enchiladas con Carne from El Real Tex Mex in Houston
Slow cooked to perfection, this fall off the bone, tender pork was featured in “Slow Cooker Redeemed” in the New York Times. “It results in a vaguely Vietnamese tangle of pulled pork that is best accompanied by a bright and crunchy slaw, and served on warm flour tortillas…” I made you wait for Vaguely Vietnamese Slow Cooker Pork Tacos, yesterday when I posted the Vaguely Vietnamese Slaw recipe, and I think these Tacos are worth that little delay.
Vaguely Vietnamese Slow Cooker Pork Tacos
Here’s the other sauce to go with Momofuku’s Bo Ssam, and it’s a heady brew of ginger and scallion.
Momofuku’s Ginger Scallion Sauce
When I made Momofuku’s Bo Ssam, I was worried that I wouldn’t be able to find the ingredients for the Momofuku’s Ssam Sauce to go with it. And I just HAD to have that Ssam Sauce!
Momofuku’s Bo Ssam
What happens when a lentil/yogurt/kale and green smoothie person stays on to help out her solidly Midwestern parents? Things like this, I’m afraid! This is one gorgeous pork roast from Chef David Chang of Momofuku. Momofukus Bo Ssam is crazy good. Served with rice, two simple sauces, and lettuce for wrapping, along with a few, simple accompaniments, this is absolutely one insane dinner.
Momofuku’s Bo Ssam
What goes better with Cajun food, like my Shrimp & Grits, than Bananas Foster? Or Bread Pudding? How about Bananas Foster Bread Pudding?
Banana Foster’s Bread Pudding
New England Spider Cake. Have you had it? If not, you’ve been missing out on not just the dish but an experience.
Spider Cake – just look at that custardy goodness!
