When David Lebovitz posted a recipe for caramelized shallot chicken, I knew I had to try it. Chicken is a cheap, healthy, and easy dinner, and I was blown away by how great his looked and then later by how great mine tasted. This has become a favorite Monday night dinner of mine.
I love shallots, and recently started using them in place of regular onions in many of my recipes. I always have shallots in my onion bowl, so after reading this recipe, I didn’t have to do much shopping, and that totally added to the awesomeness of this dish.
Head on over to Kosher in the Kitch for our Pad Thai recipe!
Here is a meatless yet satisfying soup for Meatless Monday:
Whenever I go into a Williams-Sonoma, even if I don’t buy anything (you know I want to!), I always leave with something: one of those free recipe cards they give out. This recipe for curried carrot soup is just that. It was hanging on my refrigerator since I moved in over a month ago, but I didn’t have the tools to make it yet. Luckily, I got an immersion blender in the mail (thanks, Claudette and Moe!) and got to make this delicious soup for my guests. Continue reading
Even though we like frozen desserts all year ’round, they’re especially refreshing when it’s hot out. And being that Summer is right around the corner, I’m sure you’d all agree that it’s the perfect time to make gelato!
From what we can tell, Ina Garten really likes chocolate. Everything chocolate that she makes is really chocolatey. So it isn’t a surprise that her Deeply Chocolate Gelato is rich, creamy and, just like the title says, deeply chocolatey. If you really like chocolate and gelato, make this.
And if you like chocolate, you should make her Outrageous Brownies, which we’ve made a pareve version of a bunch of times (but they were pre-blog, so unfortunately we didn’t take photos… next time!)
Where were we? Oh, yes. Chocolate gelato. You should probably serve it with something not as chocolatey, like a fruity syrup or whipped cream.
Here is a meatless yet satisfying dinner for Meatless Monday:
This was the first time we’d ever cooked with fresh peas; we usually use the frozen variety. But since peas (as well as asparagus) are in season, this recipe from the Williams-Sonoma Bride & Groom Cookbook seemed like a perfect recipe to try. We used Alton’s recipe for the pasta.