Donna's Daily Dish
Inspiring people to create every day recipes
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Inspiring people to create every day recipes
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Thursday is my babysitting day for my granddaughter. After spending the day with her and the commute home in rush hour traffic, I want to prepare a dinner that is quick and easy to prepare.
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Once during a visit to Williams-Sonoma, I picked up a recipecard for Butternut Squash Risotto. The recipe sounded delicious. While Williams-Sonoma does sell organic butternut squash puree ($16.95), I find it easier to purchase fresh butternut squash and cook in a pressure cooker to make my own puree. You can also cut the squash in half, remove the seeds and roast till tender. With a spoon, scrape out the tender flesh and mash. Another cooking method is to peel, cube and place the squash in a pot with a steamer basket and cook until tender. You’ll also need unsalted butter, fresh sage, vegetable or chicken stock, caramelized onion, olive oil, Arborio rice, fresh rosemary, white wine and grated Parmigiano-Reggiano cheese. Prep and took time is 50 minutes each. The peak season for cauliflower is now through November. With that in mind, I recently purchased a small head of cauliflower at Delicious Orchards, Colts Neck. Many, many years ago when I use to make weekly trips for my produce (now I use their personal shopping service and have my husband pick up my order), I used to grab their recipe handout sheets. Last week, Whole Foods had bone-in pork chops on Prime Member special for $4.99/lb. I couldn’t resist finding a recipe in which to stuff the pork chops. I found a few recipes, but nothing that particularly caught my eye. I changed my search to a stuffing recipe and found a interesting one from Ina Garten on the Food Network website. The recipe was Herb and Apple Stuffing made with bread cubes, butter, yellow onion, celery, Granny Smith apples, fresh parsley and rosemary and chicken stock. Unfortunately, this recipe made enough for 8 to 10 servings, I was merely stuffing two pork chops. I can’t believe summer 2019 is over. We had a little more company than in past summers and we thoroughly enjoyed them. I was quite busy cooking this summer, be it for visiting out of town guests, our daughter and her family or our son and his wife. I enjoyed this season’s tomato crop, especially with Duke’s Mayonnaise courtesy of @karenmc824 and @salexander3575, it was a game changer. We especially enjoyed fresh sliced tomatoes on lightly toasted Delicious Orchards English muffin bread with a smear of Duke’s. The NJ sweet corn too, was especially delicious this summer. Pierre Franey’s Sautéed Chicken Breasts with Fresh Corn, Shallots and Cream, combined two of husband and mine’s favorite, chicken and corn. This was another quick and delicious recipe, good for those September suppers while Jersey corn still tastes delicious. In a recent weekend edition of the Wall Street Journal, there was a recipe for charred romaine with flank steak and olive tapenade. The recipe appeared in the column called “Slow Fast Food” with a recipe by Chef Caroline Glover. Ms. Glover’s owns the restaurant Annette in Aurora, Colorado. What appealed to me in this recipe was the cut of beef and the simplicity of the recipe. The flank steak in this recipe is merely season with salt and pepper and grilled 5-6 minutes per side. One of the things that makes this recipe quite good is the accompanying charred romaine lettuce that has a nice smokey flavor and the roasted shallot dressing that goes over the romaine.
Are you finding this year’s crop of Jersey tomatoes exceptional in flavor? I have been purchasing mine at Delicious Orchards in Colts Neck and they have been terrific. My favorite lunch this summer has been sliced DO English Muffin bread that is lightly toasted, Duke’s Mayonnaise on each slice of bread and 1-2 thinly sliced field tomatoes, yum! I clipped from the September 2017 issue of Southern Living Magazine, a recipe for roasted tomato macaroni and cheese. What appealed to me in this recipe, other than the roasted tomatoes topped with fresh oregano, was the combination of cheeses, Monterey Jack, Cheddar and fontina. I also like that the tomatoes where cooked twice, once roasted alone, then placed on top of the macaroni and cheese topped with grated Parmesan. The selection of ingredients for this recipe made it a savory dish, with a light tasting cheese sauce.
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