Wednesday, October 27, 2010

Chicken Pomegranate Stuffed Shells with Gorgonzola Sauce and Pine Nuts

This is a neat twist on pasta shells.  The pomegranate arils add fantastic flavor and contrast to an otherwise traditional meal.  And the pine nuts don't hurt, either.

Monday, October 25, 2010

Penuche

This is a classic New England candy.  It has the consistency of fudge, though I don't think it technically qualifies since it doesn't have any chocolate.  I've also heard it referred to as caramel fudge and brown sugar fudge.  I call it a diabetic coma.

Cut into 1" x 1" x 1/2" pieces, you'll end up with approximately 160 pieces, so you'd better have some friends to help you eat them.  (And if you don't have friends then this candy can only help your odds )

Friday, October 22, 2010

Forgotten Jambalaya

This is the slow-cooked tasty goodness that you're looking for a cold day.  The spicey cajun taste combines three types of meat to create a fantastic dish.

Monday, October 18, 2010

Braided Bread

The loaf comes out pretty big (about the size of two normal loaves), so make sure you've got a buddy to help you eat it after following the recipe.

A cool variation to try would be to add parmesan cheese to the toppings...


Friday, October 15, 2010

Braided Fruit Coffee Cake

I made this with raspberry jam and frozen blueberries, though  you could do it with just about any fruit you'd like.  Strawberries would be pretty good...


Wednesday, October 13, 2010

Lemon Chicken

I found a recipe for lemon chicken that sounded pretty good.  I modified the sauce to have a stronger lemon taste (because sauces are meant to be strong!).  It turned out pretty well.

Also, making his debut: sous-chef Jon.

Monday, October 11, 2010

Chocolate Caramels

This is a soft, chewy, chocolaty candy that will get your mouth watering.   It takes a fair amount of time to wrap them at the end, but the end result is worth the effort.

You can scale the size up or down pretty easily by multiplying by the ratio of the area of the pan you'll be using.


Monday, October 4, 2010

Toffee Drops

I love the hard, buttery taste of toffee.  Dipping in dark chocolate is optional, but I think it really completes the flavour.  The recipe below is for a 9x9 inch batch.

You can scale the size up or down pretty easily by multiplying by the ratio of the area of the pan you'll be using.