Well Dined

18Feb/172

FFF ICC – Spicy Rosemary Chocolate Chip Cookies

Well Dined | Spicy Rosemary Chocolate Chip Cookies

I have a double post today! Fantastical Food Fight had a Chocolate Covered Treats theme, and Improv Cooking Challenge had a Chocolate and Chiles theme!  What a perfect time for a crossover recipe!

Well Dined | Spicy Rosemary Chocolate Chip Cookies

I found this super interesting recipe that took chocolate chip cookies and added cayenne and rosemary, then dipped them in dark chocolate and topped them with sea salt.  Perfect!

19Jan/178

ICC – Lemon Rosemary Cake and Martini

Well Dined | Lemon Rosemary Cake and Martini

Time for another Improv Cooking Challenge!  I haven't done one in a couple months due to the holidays and not being super interested in the ingredients.  But this month the challenge was Rosemary and Lemon, and that pairing sounded great to me!  I was torn between a cocktail and a cake recipe, so I decided - why not do both?

Well Dined | Lemon Rosemary Cake with Cream Cheese Icing

The cake is light and fluffy from whipped egg whites, dotted with rosemary, and iced with a lemon cream cheese frosting.  Delicious.

Well Dined | Lemon Curd and Rosemary Martini

The martini is sweet (but not too much) and tangy, with a base not of rosemary.  Dreamy.

Well Dined | Lemon Rosemary Cake and Martini

Together they are absolutely perfect.  I don't like overly sweet anything, and these were so well balanced.  I brought them to my book club and they were a huge hit (not an exaggeration, they were the most popular items I've ever brought).  Some of you may roll your eyes at the mention of a book club, but don't worry - we aren't the pretentious kind where everyone hates the books.  We are sci-fi, horror, and fantasy only and we have a great time!

20Oct/163

ICC – Curry Carrot Soup with Coconut Cream

Well Dined | Curry Carrot Soup with Coconut Cream

This month for the Improv Cooking Challenge, our ingredients were Carrots & Curry.  I knew immediately that I wanted to make a soup, so I looked back through my archives and found three soup recipes that I'd previously made.  I used these three recipes to help me come up with a new one: Spiced Carrot Soup with Chickpeas and Tahini, Spiced Carrot Soup with Crispy Prosciutto, and Thai Pumpkin Soup.

Well Dined | Curry Carrot Soup with Coconut Cream

I started by cooking madras curry and grated ginger in olive oil (though it occurs to me now that I could have used coconut oil), then adding carrots, onion, and garlic.  I seasoned with salt and cooked for 15 minutes, until the vegetables started to brown.  Then I added chicken broth and coconut milk and simmered covered for 20 minutes.  You can use vegetable broth to make this vegetarian/vegan.

18Aug/163

ICC – Orecchiette with Chicken, Garlic, and Rosemary

Well Dined | Orecchiette with Chicken, Garlic, and Rosemary

I have recently joined a group called Improv Cooking Challenge (see my first post here), where we are assigned 2 ingredients to incorporate into a dish each month.  This month, the challenge was garlic and rosemary - perfection!

Well Dined | Orecchiette with Chicken, Garlic, and Rosemary

I chose to make a simple pasta with shredded rotisserie chicken, garlic, and rosemary; tossed together with starchy pasta water and Parmesan to make a light sauce.  Five ingredients, 30 minutes, easy and delicious.  You're welcome, world!

21Jul/166

ICC – Peach Cobbler Trifle

Well Dined | Peach Cobbler Trifle

I've joined a group called Improv Cooking Challenge, where each month 2 ingredients are chosen for us to make dishes with.  This month was peaches and cream - yum!  I scrolled through my saved recipes on Pinterest and found this Peach Cobbler Trifle that looked perfect for the challenge!

Well Dined | Peach Cobbler Trifle

Pound cake is layered with a pudding mixture, peaches, and a crumble topping.  My trifle dish is actually a punch bowl, so I only made 2 layers.  But with a taller, narrower dish - you could make 3 layers.

Well Dined | Peach Cobbler Trifle

I really liked that the pudding mixture used orange zest and sour cream to take it out of too sweet territory.  I added a pinch of salt to the crumble mixture and the peaches to help in this regard, too.