There is nothing revolutionary about this dish. It’s just southern greens and pot likker served over cheese grits. I make it often, and have never shared it because it’s so simple. I’ve always figured if this is the kind of thing my readers want, there are a million recipes out there. The only thing is,…
Creamy Smoked Gouda and Ale Soup
Arne and I honeymooned at his parents’ rustic cabin in Woodland Park, up a mountain pass from Colorado Springs. At that time neither of us drank alcohol, so I’m not sure what led us, while we were exploring the Springs, to venture into Phantom Canyon Brewing Company. At any rate, in we did venture. We…
The Science of Cooking: Harvard EdX, Week 2 (Sous Vide Eggs Lab)
Turkey and stuffing croquettes with a 62-degree egg Arne and I were pretty excited for the second week of our food science class, on temperature and heat. For our lab, we were going to play with sous vide cooking, a major darling of today’s chef’s, that I addressed briefly before when I made sous vide…
Fluffy Lemon-Blueberry Cottage Cheese Pancakes
I have never been a fan of blueberries. I know many people love them, but I almost always find them disappointing. Their color is so vivid, their shiny roundness so tempting, but then you bite into one and… meh. Most blueberries taste to me like they’ve been diluted. What flavor there is, is nice, but…
Ricotta-Stuffed Fried Squash Blossoms
This is the culmination of a dream. I don’t even remember where it is that I once tasted a battered, fried zucchini blossom. But ever since, I’ve wanted to make them myself. They’re so elegant, so unexpected, even kind of crazy. I mean, we do eat flowers – broccoli, for instance, or artichokes – but…
Sweet Potato and Green Chile Quesadillas with bonus recipe: Spanish Brown Rice
I must give credit for this recipe, or at least for its outline and method, to my boss (and friend), Angela. It came up during the office lunch break a week or two ago. As so often happens in conjunction with eating, we were talking about food. I’m not sure how sweet potatoes came up….
French Cabbage Soup with Blue Cheese and Cream
Well, here they are: the January doldrums. It’s cold – at least, it’s been freezing in Albuquerque for the last couple of weeks. I need new gloves. Anyway, it’s cold outside. And while it’s no colder than usual in the refrigerator, winter bleakness has settled in there as well. What’s in the crisper? Cabbage. Carrots….
Pumpkins Stuffed with Everything Good
You probably don’t need to hear any more than the name to know that this would be a great vegetarian holiday entree. The “everything good” in the vegetarian version is bread, cream, cheese, garlic, and herbs. Not looking for a vegetarian option? By all means add a few slices of cooked bacon – not to…
Baked Wild Mushroom and Brown Rice Risotto
Welcome to Unfussy Epicure’s 100th post! Woooo! Party! Thank you to all the guests at this table. I am so grateful that you’re with me on this journey. I’ve been saving this very special recipe for post number 100, and I’m so glad to finally get to share it with you! I found this…
Loaded Baked Potato Soup
After St. Patrick’s Day, I had a bag of leftover baked potatoes in the fridge. As I was trying to think of something interesting to do with them (not that I don’t love a simple baked potato, but I do adore transforming things), I recalled that stalwart standby, baked potato soup. I really like baked…