It’s about this time of year I start craving something different for dinner. I want to set my taste buds to dancing and Thai food is the answer. This quick, easy-to-make dinner uses Panang curry paste which is milder than red curry paste and usually includes peanuts. The ingredient list is short. You should have most of the pantry ingredients. Panang curry can be found in the Asian section of the supermarket but you can substitute red curry paste.
There is a very good reason why we return again and again to the classic dishes like Fricassee of Chicken. This tried and true recipe delivers a rich depth of flavour that has you moping up the very last of the sauce with bits of crusty bread. White wine, chicken stock and double cream creates the magic that enhances this often neglected part of the chicken. All chicken thighs or all legs can be used. The crisp combination of onion, garlic and potatoes compliment this dish. The dish presents beautifully and makes a wonderful dinner party main course.
This is one of those desserts you like to make over and over again. It is so simple – requiring just one bowl. The ingredients are pantry friendly. It takes just a few minutes to whip up. Served warm fresh out of the oven it is an absolutely splendid way to end a meal. Rich caramelized butter and brown sugar combine with tart pineapple in this cake that you bake it one way up – and serve it the other way down!
This super quick recipe has dinner on the table in twenty minutes. The recipe is easily adjusted for a single serving or doubled for six to eight people. Best of all if you keep a well-stocked pantry you will have most of the ingredient. Serve it with oven roasted yellow potatoes quartered and liberally sprinkled with olive oil, salt and pepper.
The anchovies melt into the pepper mixture adding a savory, salty quality. If you don’t like anchovies use three tablespoons minced olives.
MEDALLIONS OF PORK TENDERLOIN WITH RED AND YELLOW PEPPERS
Take the ingredients of this classic sandwich and put them together in this new way and you’ll have a salad that is meal in itself.
I like to tear my croutons into medium sized pieces. I think it looks better. I am also generous with the bacon. The buttermilk dressing adds a delicious tangy flavour and the combined results are superb.
BLT SALAD serves 4 as a main course . Prep time:20 minutes. Total time: 55 minutes (if you make croutons in the oven)
8 slices bacon (8 oz)
½ baguette (8 oz) sliced into ¾ inch cubes (about 4 cups)
2 tablespoons olive oil
Kosher salt and freshly ground pepper
⅓ cup buttermilk
3 tablespoons mayonnaise
2 tablespoons apple-cider vinegar
1 scallion, trimmed and thinly sliced
1 pound romaine hearts coarsely chopped
1 pint cherry tomatoes, halved.
l. Preheat oven to 375 F. Arrange bacon in a single layer on a rimmed baking sheet lined with parchment paper. Bake until browned and crisp, about 15 minutes. Transfer to a paper towel-lined plate to drain. Cool, then crumble into large pieces.
Meanwhile, make croutons: Toss baguette cubes with oil, and season with salt and pepper. Spread in a single layer on a large rimmed baking sheet (or divide among two smaller ones). Bake until golden brown, rotating sheets and tossing croutons halfway through, 15 to 20 minutes.
Meanwhile, in a large bowl, whisk together buttermilk, mayonnaise, vinegar, and scallions; season with salt and pepper. Add romaine, tomatoes, and croutons; toss to coat with dressing. Sprinkle with bacon. Serve immediately.
If you prrefer you could do the bacon in skillet on the stove, and also do the croutons the same way.
I like to tear my croutons into medium sized pieces. I think it looks better. I also used a little extra bacon. I used the thick sliced bacon.
If you haven't buttermilk on hand make your own; Mix one-third cup milk with one teaspoon freshly squeezed lemon juice or white vinegar, and let sit for 15 minutes before using. Adding buttermilk is a good way to thicken dressings without a lot of oil
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