Thursday, December 31, 2015

White Chili

White Chili

Do you like white chili? If you are not familiar with it, it’s sort of the calmer, nicer cousin of a Texas chili. No frantically looking for something to put out the flames from a beef and habanero fest. White chili is made with white beans, chicken (sometimes pork), and mild green chiles.

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Perfect Cheesecake

Perfect Cheesecake

Looking for the perfect cheesecake? It takes a bit of hubris to describe a recipe as “perfect”, especially for a recipe such as cheesecake, for which so many have their own personal favorite.

But, this is simply the best, most wonderful cheesecake I have ever had, and have ever made. It is based on a master recipe, from the master of baking herself, Dorie Greenspan.

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Monday, December 28, 2015

Pimento Cheese

Pimento Cheese

Pimento cheese! If you are from the South, you’ll know exactly what I’m talking about, of course. You likely have your favorite way of making it and may even take issue with our recipe that follows.

If you are not from the South, you might be scratching your head at this point. Pimentos? Those red things in olives, shmooshed together with cheese? Yep. Welcome to “Carolina caviar” or “Southern pâté”, a dip containing cheddar cheese, mayonnaise, pimentos, and cream cheese. Spread between two pieces of white bread for a quick sandwich, or stuff into celery sticks for the southern version of ants on a log. You can even put it on a burger.

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Thursday, December 24, 2015

Braised Red Cabbage with Chestnuts

Braised Red Cabbage with Chestnuts

Looking for a festive holiday side dish? One my favorite winter sides is my dad’s sweet and sour red cabbage. The following recipe takes that Austrian standard up a notch with the addition of apples, onions, bacon, and roasted chestnuts. So good! Pretty too.

Braised red cabbage with chestnuts is a traditional accompaniment to roast goose, but if goose isn’t on your menu it also works great alongside a pork roast or even prime rib. You can easily make ahead and reheat to serve.

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Wednesday, December 23, 2015

Cranberry Glazed Ham

Cranberry Glazed Ham

Ready for some holiday ham? Glazed ham is probably one of the easiest, festive, and cost effective roasts one can serve for a large gathering. The ham is already cooked when you buy it, so all you really have to do is heat it and glaze it. For this cranberry glazed ham, we are making a cranberry glaze with jellied cranberry sauce, orange juice, and whole grain mustard.

It’s sweet and tart, and with hints of orange and bursts of mustard. A perfect taste combination for ham!

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Classic Stuffed Mushrooms

Stuffed Mushrooms

Stuffed mushrooms should be in every home cook’s repertoire. They’re easy to make, they’re great for parties, and the variations are endless. Just regular button mushrooms, or the brown creminis, are perfect for stuffing. You can get as creative as you like with the filling, just look at the ideas from other food bloggers that we’ve linked to at the bottom of the recipe.

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Tuesday, December 22, 2015

Cranberry Nut Bread

Cranberry Nut Bread

One of the most festive loafs you can make during the holidays is this cranberry nut bread, brightly speckled with day glow fuchsia cranberries, orange zest, and walnuts.

It’s a great loaf for late fall, early winter as cranberries, oranges, and walnuts are all in season. Buy an orange and squeeze it fresh to get the best juice for this recipe (grate the peel first).

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Friday, December 18, 2015

Honey Hazelnut Baked Brie

Honey Hazelnut Baked Brie

One of the easiest and most elegant appetizers you can make for a gathering is baked brie. Baking a round of brie for a few minutes in the oven makes it all melty and oozy, and transforms it from something already wonderful to completely irresistible.

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Wednesday, December 16, 2015

African Chicken Peanut Stew

Like peanut butter? Chicken? Then this African chicken peanut stew by Hank is for you. Perfect for chilly weather. ~Elise

Chicken, sweet potatoes and peanuts are one of those magical flavor combinations that make me feel all warm and happy, especially because I never would have thought to do this 20 years ago, when I met some fellow University of Wisconsin students from Ghana who made this stew at their apartment. Chicken groundnut stew is, in various forms, common all over West Africa, and this is my version, inspired by my colleagues at UW.

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Sautéed Greens with Pine Nuts and Raisins

Have you ever had this classic Sicilian side dish? It’s made with leafy greens that you sauté with garlic in olive oil and toss with toasted pine nuts and raisins. It may sound like an odd combination, but it works; it’s sweet, savory, salty, spicy and just a little bitter. And as my mother would say—well balanced.

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Monday, December 14, 2015

Make Ahead Mashed Potatoes

When it comes to holiday dinners, the more dishes you can make ahead, the better, right? Mashed potatoes are central to our holiday meals (how else can you make gravy volcanos?) and they are the easiest thing in the world to make ahead. Stress-free! (At least the potato part.)

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Friday, December 11, 2015

2015 Holiday Gift Guide

Hello everyone and happy holidays! If you are still looking for gift ideas (it could be a gift for you too), I’ve compiled a short list of a few things that have caught my fancy this year. I love gifts that are useful, yet special. Be they gadgets or books, the best gift is something to cherish.

First up are these practical and elegant soy-based candles from The Thoughtful Gardner, a new project from Simply Recipes’ very own head of technology, Jesse Gardner and his wife Jessica.

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Eggnog Pound Cake

Have extra eggnog? (Is that even possible? It takes every ounce of self control I possess to not drink the entire quart if there is one in the fridge.)

If you do have some eggnog, here is a wonderful pound cake to make with it, a cake that celebrates all things eggnoggy (new word, just made it up). Like eggnog, it is well spiced with nutmeg, cinnamon, and allspice. It has flecks of sweetened dried cranberries and orange zest.

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Tuesday, December 8, 2015

Sausage Breakfast Casserole

What’s the one day of the year most breakfast casseroles are made? Christmas day! Christmas morning, actually. So many families are hosting family members in town from afar, a hot and cheesy breakfast casserole easily feeds a crowd.

You can assemble it the night before and just plop it in the oven in the morning. This way you, the cook, can enjoy the festivities of the morning with your guests instead futzing about in the kitchen.

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Sunday, December 6, 2015

Our Favorite Holiday Fruitcake

Are you a fruitcake lover? Though this traditional holiday cake is often maligned (guess some people don’t like candied fruit?), prepared well it’s wonderful.

This fruitcake is our family’s favorite, packed with dates, walnuts, raisins, and glazed cherries. Think raisin bread, on steroids. The recipe comes from the wife of a family friend, Patricia, who for years sent us a loaf every Christmas.

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Saturday, December 5, 2015

Pumpkin Ginger Nut Muffins

What I love about these quick pumpkin muffins is that they are easy to throw together, and hard to mess up. You can mix everything by hand with a wooden spoon, don’t need an electric mixer. Baking soda and eggs are the leavening agents, so you don’t have to worry about old baking powder that refuses to rise.

The one cup of pumpkin purée can come from a can, or from leftover baked squash, any winter squash will do – butternut squash, acorn, pumpkin—they’ll all work. If you don’t like nuts, keep them out. If you like raisins, add them in.

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Thursday, December 3, 2015

Spritz Cookies

Who knew the boy could bake? Here’s classic Christmas cookie from Hank. Enjoy! ~Elise

This cookie is my other favorite Christmas cookie, along with walnut snowballs. I am sure my mum made all kinds of Christmas cookies over the years, but none were as memorable as these two. Spritz, she called them, and little did I know that this was far more than a pet name she had for the cookie.

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Wednesday, December 2, 2015

Salmon Patties

Raising six kids on a teacher’s salary, my parents were always cooking on a budget. Being Catholic, with the requirement back then of meatless Fridays, Lent or not, this meant that we ate a lot of tuna macaroni salad and fried fish. My mother often made tuna patties for us, and less frequently, because they were more expensive, salmon patties.

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Tuesday, December 1, 2015

Slow Cooker Moroccan Chicken

♫ Would you know we’re riding on the Marrakesh express ♪

Moroccan chicken, my favorite! Chicken thighs, rubbed in more spices than you would ever think you could use at once, cooked until tender with olives and lemons.

This is a slow cooker riff off our popular tagine recipe. Boneless skinless chicken thighs are sprinkled with paprika, ginger, cumin, coriander, and more, placed on a bed of chopped onions, and slow cooked with green olives, lemon slices, and raisins until fork tender.

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