Donna's Daily Dish
Inspiring people to create every day recipes
|
Inspiring people to create every day recipes
|
![]() My husband’s birthday was the end of August and celebrated during Labor Day weekend. With the summer being so hot and sticky and company over the weekend, in lieu of his traditional carrot cake, we celebrated his birthday with ice cream sandwiches from Sundaes the Ice Cream Place in Manasquan. Now that summer and our vacation adventure are done, our air conditioning decided to spring a leak. I felt I owed my husband his birthday carrot cake. However, I had something much easier to prepare and it didn’t involve an oven, carrot cake pancakes. The recipe for these pancakes appeared in the holiday issue of Southern Living Magazine in December 2012. I already tried the red velvet pancakes from the same issue and they were divine!
0 Comments
![]() I can't get enough of this summer's corn! It has been so sweet and delicious and I've been scouring my files for any recipe I can find. Find one I did. In July 2010, but I picked up a flyer at my local Williams-Sonoma store. The flyer was Technique Class: Farm to Table and featured sweet corn. Among the recipes in this brochure was one for cherry tomato frittata with corn, basil and goat cheese, all my favorites. ![]() It’s been almost four weeks since my hip replacement surgery. Sitting still is not something I can easily do. I was, in my mind, very good the first two weeks of recuperation. Since then, I’ve been able to move better and being careful at what I chose to do. I’ve missed cooking during this time. The meals that we prepared were easy and unimaginative. However, as my recuperation progresses, the meals are getting better. Some of the things I have made in the past, but I do have a few new ones. I was able to try out some these recipes on my family this weekend. ![]() We survived our first official weekend of summer. Despite the heavy rains at the Jersey shore on Sunday, Thursday through Saturday were beautiful weather days. If you live at the Jersey shore, you see an uptick in summertime guests. This past weekend my daughter and granddaughter came down for several days to take advantage of the beautiful weather. ![]() My husband’s cousin was passing through New Jersey on her way to pick up her daughter from college. She planned an overnight visit with us, which was so thoughtful of her as we haven’t seen in a very long time. In preparing for her visit, I decided to make a British-style currant scone, a recipe from America’s Test Kitchen which looked very easy to do. The first part of the recipe is done in the food processor. I made the scones from start to finish in under an hour. As soon as they came out of the oven, I couldn’t resist breaking into one. The scones had a delicate, soft texture and a fine crumb. They were enjoyable without the addition of jam or clotted cream. ![]() In building a rotation of breakfast egg dishes for my husband, I came across a recipe for a Baked Asparagus and Yellow Pepper Frittata from the April 1999 issue of Gourmet Magazine. This recipe seemed appropriate as it being spring and asparagus is now in season. Besides the asparagus, the frittata has yellow bell peppers, a zucchini and some fresh flat leaf parsley for brightness. There is a small amount of heavy cream, but with 10 eggs a little richness will go a long way. ![]() My husband recently decided that he wanted to reduce his carbohydrate intake. He switched to lettuce wrap sandwiches instead of using bread and occasionally he wanted eggs for breakfast. I don’t know about you, but at 5:30 neither he or I are ready to scramble eggs. Instead, I decided to dig through my breakfast file and came up with two great recipes that are working as a pre-made breakfast. ![]() Like all good cooks, sometimes you find yourself in a rut preparing the same, easy recipes you’ve grown accustomed to. However, I did get motivated the other day. A few years ago my daughter requested lemon ricotta pancakes, which I dutiful found and prepared for her. This week I thought I would surprise her and make them again at her house. However, a search of my files turned up nothing. A search of the web didn’t turn up any recipes that I wanted to try. However, that changed when I went to the Williams-Sonoma website and located a delicious and easy recipe for their lemon ricotta pancakes. Your grocery list needs to include a fresh lemon and a 15 ounce container of ricotta cheese. ![]() Mother’s Day is a few short weeks away. You could take mom out on her special day, but do you want to spend it with hundreds of other families in a crowded restaurant? One thought is to treat mom to a special meal at home. I know, you don’t cook, but that doesn’t mean that it’s too late to try. I think any mom would be thrilled if someone cooked for her for a change! Back in December 2012, Southern Living Magazine had an article entitled “All I Want for Christmas is a Magical Morning.” The magazine took classic southern cake recipes and turned them into layered pancake recipes. The recipes included Hummingbird, Italian Cream, Carrot Cake, Red Velvet, German Chocolate and Caramel Cake pancakes. The only one that I have tried so far is the red velvet and my, oh my, are they decadent! ![]() Just about every morning I make the quick version of oatmeal dressed with a bit of brown sugar, chopped walnuts and craisins. On the weekend my husband makes his long cooked version of oatmeal topped with bourbon infused maple syrup, chopped walnuts and craisins. However, in the March 21st issue of the New York Times food section, Melissa Clark’s A Good Appetite column had a recipe for Brown-Butter Chocolate Oatmeal. Intriguing, right? |
|