November Nov 1415:49 pm CDT
Comfort food at its finest. I can’t stop eating these. So good. Sinfully good with maple syrup drizzle. Recipe courtesy of Giada De Laurentiis.
- Butter, for greasing the pan
- 2 tablespoons extra-virgin olive oil
- Two 3-to-4-ounce sweet or spicy Italian sausage links, casings removed
- 2 cloves garlic, minced
- 1 cup shredded smoked mozzarella (4 ounces)
- 4 large eggs, at room temperature
- 2 cups milk, at room temperature
- 1 1/2 cups all-purpose flour
- 2 small green onions, pale green and white parts only, finely sliced to yield 1/4 cup
- 3 tablespoons chopped fresh basil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground black pepper
- Maple syrup, for drizzling
- Special equipment: One 12-cup nonstick muffin pan, each cup about 1/2-cup capacity, or a 12-cup popover pan, each cup about 1/2-cup capacity
Place an oven rack in the center of the oven and preheat to 400 degrees F. Butter the muffin cups.
Heat the oil over medium heat in a medium nonstick skillet. Add the sausage and break it into 1/4-to-1/2-inch pieces using a wooden spoon. Cook until brown and cooked through, about 6 minutes. Add the garlic and cook until aromatic, about 30 seconds. Spoon about 1 1/2 tablespoons sausage into each muffin cup. Sprinkle the cheese on top of the sausage.
Blend the eggs in a blender until frothy, about 15 seconds. Add the milk, flour, green onions, basil, salt and pepper. Blend until just incorporated. Pour the batter into the muffin cups, filling each cup to just below the rim. Bake, without opening the oven door, until puffed and golden, about 35 minutes.
Place the popovers on a platter and drizzle with maple syrup.
filed under food and tagged food, italian, popovers. | | | No Comments »
April Apr 0610:10 am CDT
A recent New York Times article on the split of wine from food had me thinking. A significant percentage of wine in the United States is not drunk during a meal, according to a new consumer survey. Has there truly been a separation of enjoying wine with food? What happened to wine pairing? Do cheeses and truffles play a part anymore? My mind is spinning and I haven’t even had anything to drink!
The more important question is: how does this change wine-making? Does the industry start making and blending wine for a palette that doesn’t have any food with their glass of vino? One good thing I take away from this article is that the number of wine drinkers has gone up. It is good to see that wine has become more accessible to a larger audience over the last few years. Hopefully, with the influx of wine bars, proprietors in the wine industry continue to strike a balance with different ways that wine can be enjoyed. In my hearts of hearts, I believe that wine and food should stand together. Maybe not necessarily full-on meals but definitely snacks, cheeses, chocolates, nuts, etc. You can try to separate wine and food but ultimately the two will always have a symbiotic relationship. To me, wine just tastes “better” paired with a complimenting bite of food. If anything, wine, when paired with an hor d’ourve, can bring out many more dimensions and notes to the experience than on its own. Sure, good wine can stand alone…but it sure is a lonely world out there.
filed under wine and tagged article, food, leisure, life, separation, wine. | | | No Comments »
January Jan 0315:14 pm CDT
Hearty winter comfort food at its best. Eat your heart out pot roast. Anything cooked in a Le Creuset Dutch Oven makes it *that* much better.
filed under food and tagged braised short ribs, food, le creuset, recipe. | | | No Comments »
February Feb 2608:08 am CDT
Check out Sword ‘Oeuvres. They’re those cute little swords you find holding your mile high deli sandwich together or for jabbing those olives for your martini — only larger and flatter. Next time you’re at a party and really want to spread some fancy dip onto your cracker or piece of toast, one of these should come in handy. I still prefer finger foods myself.