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Friday, March 27, 2015

Color Me Pink - A Quick Strawberry Sauce + Strawberry Panna Cotta

From the kitchen of One Perfect Bite...Buying strawberries at this time of year can be a crap shoot. They look gorgeous but often taste more like cardboard than the sweet juicy fruit of summer shortcake memory. I was happily surprised today when the Silver Fox brought home several quarts that actually tasted as they should. I think we all have special recipes that we keep to use when certain ingredients become available. Strawberries fall into that category for me, and my problem is deciding which of the many in my recipe cache I actually should use. I settled on these two for tonight's feature. The first recipe is making its debut appearance and the second has been brought back for an encore performance because it looks so pretty on a plate. Both recipes are easy to make and if you have a source for tasty berries I urge you to give them a try, perhaps for Easter Sunday. The effortless fresh strawberry sauce is wonderful on ice cream and the panna cotta is a perfect way to end a special meal. I urge you to try both recipes. You really will be pleased. So will your family and friends.

Thursday, March 26, 2015

Table for Two - Sweet and Hot Pork Tenderloin with Apricots

From the kitchen of One Perfect Bite...When we were very young, food played a special role in recovery from childhood ailments. A bit like birthdays, when special foods were the order of the day, sickies were plied with favorite foods in hopes that they would help comfort and speed recovery. For most kids, that meant chicken soup and Jello, but I was born a contrarian and eschewed soups and weak tea for club sandwiches and apricot nectar. That nectar was the start of my love affair with apricots. While I don't always have fresh apricots in my kitchen, my pantry is never without the dried variety which I use liberally in cooking. This recipe is one that I developed for a meal when there are just two or three people at the table, and it, of course, gets much of its flavor from dried apricots and the water they soak in. The Silver Fox likes sauces that combine hot and sweet flavors, so it would be an understatement to say he like this pork dish. It is really simple to make and I think you will enjoy it. While the recipe can be doubled, I suspect you will want to keep this an adult meal. Young children will find it too spicy for their tastes. If you are into fast, simple and delicious, I hope you will give this recipe a try. The pork is wonderful when served with rosti potatoes or rice. Here is how it is made.

Wednesday, March 25, 2015

Golden Butter Cake

From the kitchen of One Perfect Bite...Those of you who made the Daffodil cake that was featured earlier in the week, have six egg yolks taking up space in your refrigerator. I know I did in mine. I spent some time this afternoon searching for a single recipe that would use them all in a one-shot.  I finally found one for a yellow layer cake on the Joy of Baking site that was perfect for my purposes. The recipe is easy to follow and the cake is simple to make. This is not a fancy cake, but if you are looking for a large layer cake that your family will enjoy, this one will do nicely. For best results, be sure ingredients are at room temperature, sift both cake flour and confectioners' sugar before measuring and do not over-bake the cake. Mine was done in about 25 minutes and at that point it was still moist and had a lovely crumb. The rich chocolate icing is especially nice for a cake of this type. If you are a chocolate lover, I think this fudgy frosting will become a favorite of yours. It, too, is remarkably easy to make. So, if those leftover yolks are driving you crazy and you need a plan, I hope you'll give this recipe a try. Here is how the cake is made.

Tuesday, March 24, 2015

Table for Two - Cherry-Glazed Braised Chicken Thighs

From the kitchen of One Perfect Bite...The collection of recipes that I've personally created keeps growing and the Silver Fox thinks it's time I share at least some of them with you. I've been hesitant to do that because I suspect you already have a wealth of recipes and kitchen wisdom at your fingertips. While adding to that bounty has always struck me as overkill and a bit of a conceit, I need a place to save the recipes for my daughters and the blog is the safest and most logical place to do that. So, ready or not, once or twice a week, the recipes that I feature here will be my own creations. I'm putting the more difficult recipes aside, at least for the time being, and will be concentrating on those that are reasonably quick and simple to prepare. Many of them are designed for small family tables and I think those of you who have been following my Table for Two series will enjoy them. Tonight's recipe is simple in the extreme and it is perfect for a weeknight 30 minute meal. I do hope you'll give the recipe a try and let me know what you think of it. While I use boneless thighs to make this dish, boneless breasts can be substituted. Here is the recipe.


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