Roasted Brussels Sprouts with Crispy Shallots

roasted brussells sprouts

For our Thanksgiving Eve Dinner, I wanted to roast a side dish of Brussels sprouts but make them a little more exciting than usual. I found this recipe for Roasted Brussels Sprouts with Shallots and Wild Mushrooms and used it as inspiration. I didn’t have the time (or extra mushrooms) for the whole recipe, so … Continue reading

Roasted Garlic

Roasted Garlic

I love garlic — it just makes every dish so much better!  But garlic can be more of an accent ingredient; it can also be a highlight dish on its own.  I was first introduced to roasted bulbs of garlic with my favorite Whole Roasted Branzini dish at Bohemian.  Roasting garlic is a super easy … Continue reading

Yakisoba

yakisoba-15

Yakisoba is normally in Japanese cuisine and translates to “fried noodles.” The noodles are made from wheat flour, similar to ramen noodles. To make this dish, I would compare this closely with fried rice, as both dishes are stir fried and can use similar ingredients. Feel free to add different meats and veggies in your … Continue reading

Baked Peppers with Anchovies

Baked Peppers with Anchovies

I had some leftover anchovy fillets after making the Honey Mustard Glaze for the Herb-Crusted Rack of Lamb and so I was exploring what other recipes could use them up.  I decided to use half of them for my Chicken Puttanesca and the other half for this simple baked peppers meze dish I found from my … Continue reading

Purée of Garlic Potatoes

Pureé of Garlic Potatoes with Roasted Asparagus

When I first made my own mashed potatoes, I went with a Potato and Oil Purée in my attempt to avoid using fatty ingredients like heavy cream and butter that most recipes required, and instead substituting stock and olive oil.  However, I eventually caved because, well, there is clearly a reason why the majority of … Continue reading

Roasted Asparagus

Roasted Asparagus (with Sauteed Chicken with Tarragon and Mashed Potatoes)

Asparagus is a spring vegetable that is in season mid-April to June.  It is bright green, tender, sweet, and is a great balance to rich, savory and salty foods.  I usually serve asparagus with my Baked Chicken with Sun-dried Tomatoes and Artichokes and so I decided to roast some asparagus to serve with another chicken … Continue reading

Mango Pomegranate Guacamole

Mango Pomegranate Guacamole

Natalya and I are obsessed with guacamole.  Pretty much anytime we are craving a snack, we will make guacamole.  Whenever we have people over, we make guacamole.  When we go to a friend’s house and we ask if we should bring anything, a typical response is: guacamole.  For a long time we have always made … Continue reading

Garlic Soy Chicken Wings

garlic soy chicken wings

In honor of the BCS Championship (I was rooting for Oregon, if anyone cares), I decided to make some chicken wings to accompany beer and legitimize the game watching. I researched various recipes, trying to minimize the unhealthiness of the dish. I came across this one, which was essentially just baking with spices, and decided … Continue reading

Garlic Bread

garlic bread

As I was cooking the Leek Tops Mac & Cheese, I wanted to try making my own garlic bread to serve with it.  Natalya has made garlic bread in the past, usually just combining crushed garlic with olive oil on bread.  I decided to fatten it up a bit with some butter and herbs because, … Continue reading

Roasted Brussels Sprouts

Roasted Brussel Sprouts

After a friend brought Brussels sprouts with bacon to our Thanksgiving Eve dinner, I couldn’t help but want to make my own as soon as possible!  Roasting Brussels sprouts, or any vegetable for that matter (such as asparagus), is quite simple — all you need is a little bit of olive oil, salt, and pepper.  There … Continue reading

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