Stuff anything and you got my attention. Pork is one of my favorite meat. Madeira wine is one of my favorite sweet wines and while prunes are not one of favorite things, I can totally go gutsy on this one and replace it with other delish stuff - like Oh, I don’t know… apples? Mushrooms? Raisins, the golden kind. The pork has just become a palate.
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Ok.. I had making souffle in my bucket list for a while now. I think I’m going to make this and if the Soufflé layer is a hit, I’m marking that off my bucket list. Who else got gutsy with this one. I bet (knowing Raymond) this is going to be a good one.
Asparagus, tarragon, cream.. what is not to like about this? How did you guys gutsy this one up? Leave you links and post in the Pinterest Board
This month Raymond from Your Just Desserts is our feature Gutsy Cook and boy is he bringing it, wait until you see his choices! I been baking/cooking alongside Raymond for over 3 years - has it been 3 years? Let me tell you he is an amazing baker (and totally more gutsy that I am) and I’m getting to know his style of cooking with our club and I’m loving it. I hope you will be as exited by his choices for our May Line up as I am.
Hey Raymond, who knew? I have one of those books in my bookcase!
Week of May 5th - Creamy Asparagus Tarragon Soup from The Celebrate Cookbook by Sheila Lukins
Week of May 12th - Parmesan Souffle Rolled with Greens and Leeks with Red Bell Pepper Sauce from The Earth to the Table Cookbooy by John Ash
Week of May 19th - Fruit Stuffed Pork Loin from The Silver Palate Cookbook by Sheila Lukins and Julie Rosso
Week of May 26th - Tahini Marinated Chicken with Honey, Yogurt and Ginger Sauce from The Olives Table by Todd English
Seriously how good do these sound?
Get ready, set and get gutsy!
I could not resist throwing this one as a bonus. There is always time for a quick cake to put on top of the kitchen counter so we can snack on.
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Recipe can be found here.
Can you believe that mussels are not one of my favorite seafood staple? But, this one called out to me, what is the point in living around water and not eating all the offerings of the sea? How you guys do on this one?
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Recipe can be found here.
Did you have fun cooking these? I’m curious to see who took a creative approach to them, since these were basically more like an appetizer/snack dish than an entree.
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Recipe can be found here.
My “nonna” use to make these, and I looking forward to the results.
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Recipe can be found here.
Leave your links! and comments.. cannot wait to see these.
So this month is my month and I have been itching to try the recipe from 2 of Lucinda Scala Quinn books - Mad Hungry and Mad Hungry Cravings. I love the way she cooks, it’s to the point, simple and always full of yum. So I decided that I’m going to choose 2 recipes from each book.
Let’s start wtih MAD Hungry first
Week of April 7th - Bake Chicken with Honey-Whole Grain Mustard Glaze
Week of April 14th - Steak Pizzaiola
And finish off the month with 2 more from MAD Hungry Cravings
Week of April 21 - Sun-Dried Tomato-Parmesan Crips
Week of April 28 - Malaysian-Style Mussels
Bonus round, because I wanted to make this for a couple of weeks now - so why not? - Greek yogurt Cake
So there you have it, April’s menu. I hope you enjoy them, and I cannot wait to see how everyone fares with the choices!
Get ready, set and get gutsy!
Sunday, May 19, 2013