Well Dined – Page 6

25
Feb
2016

Try The World – Japan; Zaru Soba

It’s time for another Try The World review (see my first here)! In my Japan box, I had: Otafuku Foods okonomiyaki kit; Aoi Tea blueberry match tea; House Foods ginger paste; Takaokaya seaweed snack; Akagi soba noodles; Kasugai gummy candies; and Morinaga milk caramels. I thought that those butter coconut cookies came in the box, but I actually must have picked them up at the Asian grocery store. So, ignore those (but really don’t, cuz they are super awesome and yummy).

The caramels are are firm and not super sweet, I like them a lot. I haven’t tried the tea, gummies, or okonomiyaki kit yet; but I used the rest to make Zaru Soba.

Zaru Soba is a cold soba dish usually made in the summer (whatever, don’t judge me). The noodles are cooked, then rinsed, chilled, and drained. Normally, you would serve them on a woven bamboo mat that lets the extra water drain out; but I don’t have those! So I dried them on paper towels.

The noodles are topped with seaweed and sesame seeds just before serving, and dipped in a sauce made of dashi, soy, mirin, sake, sugar, and ginger paste. Wasabi and scallions are served on the side and mixed into the sauce to taste. (more…)

23
Feb
2016

Slow Cooker Parmesan Tomato Soup

categories: Recipes

I have been really digging the slow cooker lately, I think it’s the long dreariness of the middle of winter. This soup is sure to brighten even the dreariest day, warm you up, and make you smile. Plus it is easy and mostly hands off.

Tomatoes, onion, celery, and carrots soften for hours with chicken broth, oregano, basil, and bay. Then you make, essentially, a bechamel and stir it in along with Parmesan to make it thick and creamy an luscious. This simple but lovely soup was met with rave reviews from the friends I served it to. I hope you enjoy!

Slow Cooker Parmesan Tomato Soup
adapted from Today’s Mama

2 (14 oz) cans diced tomatoes, with liquid
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
4 cups chicken broth (use vegetable broth to make it vegetarian)
1 tsp dried oregano
1 tbsp dried basil
1 bay leaf
1/2 cup flour (use sweet rice flour to make it gluten free)
1/2 cup (1 stick) butter
1 cup Parmesan cheese
2 cups whole milk
1 tsp salt
1/4 tsp black pepper

Add tomatoes, celery, carrots, onions, chicken broth, oregano, basil, and bay leaf to a large slow cooker. Cover and cook on low for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving, melt butter over low heat in a saucepan and add flour. Cook, stirring, for a few minutes until the floury smell is gone. Slowly stir in the milk, a little at a time, until the mixture is smooth.

Add to the vegetables along with the Parmesan cheese, salt, and pepper. Taste for seasoning and add additional basil and oregano, if needed.

Cover and cook on low for another 30 minutes or so until ready to serve.

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Daube Provencal (French beef stew with red wine)
Three Years Ago – Spiced Carrot Soup with Crispy Chickpeas and Tahini
Four Years Ago – Roast Beef Sandwiches
Five Years Ago – Aji de Gallina; Kheer

16
Feb
2016

Valentine’s Day Beef Wellington

categories: Recipes

This year for Valentine’s Day we decided to stay in, and we both agreed that I should make Beef Wellington – a very special occasion dish of filet mignon and mushrooms wrapped in puff pastry. You can find many recipes out there for this dish, but mine has some secret weapons to keep the puff pastry from getting soggy, the beef from getting overcooked (look at how nice and pink it is, even after 20 minutes in the oven), and to add extra flavor. It is not difficult, but it is time consuming with many steps – which is why it is a special occasion dish (plus it’s soooooooo rich). So read on!

First up, sear the filet. (I made 4 servings because it would use a whole package of puff pasty – I have never had good luck with refreezing it.) You want to get a nice sear on all sides, including around the edges, but don’t cook the steak all the way. Remove the filets to a plate and allow to cool a bit, then cover and transfer to the refrigerator to chill for at least 30 minutes. This step is what will keep the beef from overcooking in the oven. (more…)

11
Feb
2016

Boozy Butterscotch Chocolate Cookies

categories: Recipes

In my last post, I talked about my February assignment for Secret Recipe Club – Jessie Weaver, The Vanderbilt Wife. I decided to make the Honey Parmesan Pork from her blog, but also really wanted to make the Boozy Chocolate Butterscotch Cookies… so I did!

The cookies were actually really easy to make – just melt chocolate chips and butter together (it will be a thicker mixture); then add to a beaten mixture of brown sugar, eggs, butterscotch schnapps, and vanilla; then add flour, baking powder, and salt. Let the mixture sit to firm up, then scoop onto baking sheets.

Bake for 10-15 minutes, and you’re done! I thought these tasted fudgey like brownies, and they were a big hit at my game night. (more…)

08
Feb
2016

SRC – Slow Cooker Honey Parmesan Pork from Jessie Weaver

categories: Recipes

It’s time for the first Secret Recipe Club post of 2016! Yay! My assignment this month was Jessie Weaver, The Vanderbilt Wife.

Jessie is a wife and mother of 3, she started her blog as an encouragement to write regularly. She also hoped to support women who feel imperfect, writing that she is an awful housekeeper and lazy. I love that, because I am also those things and I don’t even have the excuse of being busy with kids. She is really down to earth and I like that about her writing.

I felt like there weren’t a ton of recipes for me to choose from, but the ones that I liked, I REALLY liked. My top picks were Oxtail Stew, Sweet Potato and Sausage Hash, Honey Parmesan Pork, and Boozy Chocolate Butterscotch Cookies.

I’ve been really digging the slow cooker lately, so I decided to go with the Honey Parmesan Pork.

Start by browning a boneless pork roast on all sides (I made a half recipe, so this roast is only 2 lbs). (more…)

04
Feb
2016

Snickerdoodle Martini

categories: Recipes

I have a group of girlfriends that get together on a regular basis and take turns providing snacks and drinks. A few of them have a mighty sweet-tooth (we call them hummingbirds); so I knew that when it was my turn to bring a cocktail, I wanted to make something sweet. I found a quick and easy cocktail recipe that is sure to please lovers of sweets (especially cookies) – the Snickerdoodle Martini. It also features one of my all-time favorite liquors, RumChata.

Snickerdoodle Martini
adapted from Dawn Nicole
serves 4

cinnamon sugar (I use 8 parts sugar to 1 part cinnamon, some people use 4:1)
honey
12 oz half and half
4 oz RumChata
4 oz vanilla vodka
2 tsp powdered sugar
dash cinnamon

Pour cinnamon sugar onto a small plate, and honey onto another. Dip the rims of 4 glasses into the honey, then the cinnamon sugar.
In a cocktail shaker, pour remaining ingredients over ice. Shake until chilled and mixed well.
Divide evenly among cinnamon sugar rimmed glasses and enjoy!

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Massaged Kale Salad; Broccoli Pesto
Three Years Ago – Mini Pie Party
Four Years Ago – Roasted Salmon with Grapefruit
Five Years Ago – Moussaka

28
Jan
2016

Try The World – Paris

categories: Reviews

Try The World is an international food subscription service that I have written about before (first post here). The first box that I received was Marrakesh (post here), and it was awesome. The second box I received was Paris, France. The items included were: La Mere Poulard sables (butter cookies), Maison D’Armorine salted butter caramels, Domaine Des Vignes whole grain mustard, Le Palais Des Thes fine teas, Le Saunier De Camargue fleur de sel, Maison Peltier artisanal honey, and Charles Antona fig jam.

Unlike the Marrakesh box, these items were less suited to a single recipe, but they were some of my favorite items that I’ve received so far. The honey and fig jam went on to many a cheese plate, the mustard and sea salt went on to everything, and the cookies and caramels were gone the first day because they were ridiculously good. For more information on the Paris box, click here.

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Butternut Squash and Kale Pizza with Smoked Mozzarella and Bacon
Three Years Ago – Broccolini and Feta Tart
Four Years Ago – Sourdough Pancakes
Five Years Ago – Spiced Pumpkin and Lamb Tagine; Thai Pumpkin Soup; Spiced Carrot Soup

26
Jan
2016

Jasper’s Chili

categories: Recipes

You may have heard about Snowzilla, the crazy blizzard that dropped 30 inches of snow in as many hours on the east coast this weekend. People were were panicking about it all week and preparing for the end of the world. (Not that they were wrong, our street still hasn’t been plowed, 3 days after the end of the storm.) I knew that we would want some comforting food options, so I made a big batch of chili and decided to revisit and revamp my old recipe for you.

Hubby likes both ground meat and tiny bits of steak, and not too many beans or extra frills. So this chili is his extra special version made just for him. Plus I made it in the slow cooker so that it would be easy – that part’s for me. (more…)

19
Jan
2016

Copycat – True Food Kitchen’s Chia Seed Pudding

categories: Recipes

This is True Food Kitchen’s Chia Seed Pudding Pudding, made with banana and coconut milk, it is one of my favorite desserts ever. I crave it, I dream about it, I love it so much! I used to stop by after working out to treat myself (it’s a healthier dessert, but still sugary). And then I moved from 5 minutes away to 35 minutes away. Sad day!

So I hit the web to find a recipe to make it for myself at home and it turns out that it was incredibly easy to find! Success! Then it turned out to be incredibly easy to make, too – double success!

Please try this wonderful treat for yourself, and enjoy!

Chia Seed Pudding
adapted from Dallas News
serves 6-8

2 1/2 to 3 large ripe bananas (divided use)
18 oz canned coconut milk, or coconut cream if you can find it (not cream of coconut, just unsweetened coconut cream)
1/2 cup lightly packed brown sugar
1 1/2 tsp vanilla bean paste or vanilla extract
1/2 tsp lemon juice
1 small pinch kosher salt
6 1/2 tbsp chia seeds
3 tbsp toasted coconut chips, for garnish

Combine 2 large bananas with the coconut cream, sugar, vanilla, lemon juice, and salt in a blender. Purée until smooth, about 1 minute.

Add the chia seeds; blend on low speed to combine. Place mixture in a sealed container to set; stir after 20 minutes. Chill for at least 4 hours before serving (may be prepared to this point up to 48 hours in advance). Top with banana slices and toasted coconut chips.

One Year Ago – Apple Galette with Salted Bourbon Caramel
Two Years Ago – Miso Tahini Soup
Three Years Ago – Quinoa with Butternut Squash and Broccolini
Four Years Ago – Lasagna with Cinnamon
Five Years Ago – Spiced Pumpkin and Lamb Tagine; Thai Pumpkin Soup; Spiced Carrot Soup

15
Jan
2016

Vegetarian Shepherd’s Pie

categories: Recipes

I actually made this Vegetarian Shepherd’s Pie back in March for Pi Day with Melissa from Smells Like Brownies. We made it with Irish Stout beer so that it would also be appropriate for St Patrick’s Day. But I was in the middle of moving, and so never actually posted about it. The weather right now is making me crave warm comfort food, and I thought that this dish would be appreciated. So here I am!

One of the tricks to this recipe is to use grated tofu, which is accomplished by freezing the tofu, then thawing slightly so that it will be the right firmness. So make sure to freeze your tofu at least a day ahead of when you want to cook.

Next, saute an onion, and add toasted walnuts and the shredded tofu. Add soy sauce and lemon juice, and cook until the liquid is gone. (more…)