A Bachelor's Weblog to Urban Cooking

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Submitted by olga

Submitted by olga

Submitted by olga

Submitted by olga

Submitted by kahartke

Submitted by olga

Submitted by olga

Store-bought crust and quick-cooking ingredients takes this pizza from the refrigerator to the dinner table in about 20 minutes. Use store-bought rotisserie chicken or any leftover you may have in the fridge.
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The savory coating of Dijon mustard and dried herbs also tastes great on chicken thighs or beef fillets. Herbes de Provence is a combination of several dried herbs--including lavender, thyme, rosemary, and basil--that evoke flavors from the south of France.
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Oatmeal in the breading adds crunch to these chicken tenders, which are sure to be a hit with adults and children alike. Serve with commercial honey mustard or light ranch dressing for dipping.
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Make the most of fall produce like butternut squash and kale in this hearty vegetarian soup. Pasta and beans make it especially filling.
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Braise your way to goodness in this one-pan dish seasoned with two types of mustard and fresh tarragon. The lamb emerges richly flavored and tender after only 30 minutes on the stove.
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Ancho chile powder is made from ground, smoked, dried poblano peppers, and it gives this rub a subtle smoky heat. For a milder flavor, cut back on the ground black pepper or ancho chile powder, and omit the ground red pepper. Total time: 32 minutes.
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Serve a stir-fry loaded with tender pork and crisp veggies. Stir-frying is a great reduced-calorie way to cook, because you use less oil.
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We came across this baked polenta recipe in an old Bon Appetit issue, and used up the last of our garden basil to make it. The recipe comes from an article on a unique Tuscan farm, Spannocchia, a working farm "eco" retreat, noted for its artisanal salumi. The casserole was delicious, and the farm looks even more intriguing. I love the idea of being able to hang out in a Tuscan kitchen taking cooking classes for vacation, don't you?

Continue reading "Polenta Casserole with Fontina and Tomato Sauce" »

We came across this baked polenta recipe in an old Bon Appetit issue, and used up the last of our garden basil to make it. The recipe comes from an article on a unique Tuscan farm, Spannocchia, a working farm "eco" retreat, noted for its artisanal salumi. The casserole was delicious, and the farm looks even more intriguing. I love the idea of being able to hang out in a Tuscan kitchen taking cooking classes for vacation, don't you?

Continue reading "Polenta Casserole with Fontina and Tomato Sauce" »

Add grilled steak to a bed of watercress and vegetables and toss with a tangy homemade dressing for a hearty main-dish salad. (This recipe is great with leftover beef.)
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