I tried three new recipes today...

14 years ago

The first was Ginger's Cheese Puffs. It reminded me of fondue that you can pull out of the freezer and bake for a hot appetizer. I have yet to try it, but it looks good and was fun to make.

I also made some home-made yeast rolls, trying to find a better recipe than the one I tried at Thanksgiving and failed so miserably with. There was the tail end of a pot of Ham and Corn Chowder that needed some rolls to go with them. I'm also experimenting with the overnight rise, and baking the extra pan tomorrow.

Last but not least, were some Cream Cheese Pecan Cookies from a recipe I have saved for at least a year, and rediscovered today. Delicious!

Tomorrow, I'm making Linda's Blue Cheese Cocktail Cookies, which would be a good pairing with Ginger's Cheese Puffs, as the cocktail cookies use the egg yolks I had left from the egg whites I needed for the cheese puffs.

I may also try another bread, so I can do a taste test. It looks like we may have snow tomorrow, so baking seems like a good thing to do.

It's very odd for me to make three new recipes in one day, and then plan to do it again tomorrow. I saw Linda is making a new bread today; I hope it turns out well! Did anyone else experiment today?

My kitchen is a complete mess and I don't care!

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Comments (7)

pkramer60
14 years ago
I tried a new one for me too, a cassoulet from Saveur magazine and my house smells wonderful. I just subbed the duck and duck fat with bacon fat and chicken thighs. It is a keeper.

Here is a link that might be useful: Cassoulet recipe
claire_de_luna
Original Author
14 years ago
Wow Peppi, that sounds wonderful!
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I watched Giada making this while I was riding my exercise bike a few weeks ago. It was very good. Though I eat meat I can go without it for days/weeks - this was a nice no meat meal. I used smoked Gouda instead of Mozarella and skipped the mushrooms since I'm not a big shroom fan. I also used whole grain pasta and skipped the butter and added salt to try to make it a little healthier. Baked Penne with Roasted Vegetables 2 red peppers, cored and cut into 1-inch wide strips 2 zucchini, quartered lengthwise and cut into 1-inch cubes 2 summer squash, quartered lengthwise and cut into 1-inch cubes 4 cremini mushrooms, halved 1 yellow onion, peeled and sliced into 1-inch strips 1/4 cup extra-virgin olive oil 1 teaspoon salt, divided 1 teaspoon freshly ground black pepper, divided 1 tablespoon dried Italian herb mix or herbs de Provence 1 pound penne pasta 3 cups marinara sauce (store bought or homemade) 1 cup grated fontina cheese 1/2 cup grated smoked mozzarella 1 1/2 cups frozen peas, thawed 1/4 cup grated Parmesan, plus 1/3 cup for topping 2 tablespoons butter, cut into small pieces Preheat the oven to 450 degrees F. On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander. In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined. Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes. Here is a link that might be useful: Baked Penne with Roasted Vegetables
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Took the the leftovers to my grandson's mother and she left message on Facebook that it was delicious :o)
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lpinkmountain
14 years ago
Sunday is my day to cook, so if Im going to try a new recipe, it is usually on Sunday. Today I made an agrodolce cabbage with sausages (veggie italian ones for me), which was good, but too hot since the recipe called for too many hot pepper flakes, IMHO. Ill make it again but without all the pepper. Then I improvised something I had been wanting to make for a while, macaroni with cheese and butternut squash. I had seen several recipes for it but they all seemed too bland to me. So I made a cheese sauce with a bunch of cheese I had that was going moldy, (I cut off the moldy parts!), added dried mustard, lemon pepper and bouquet garni seasoning to the sauce, plus some of my slow cooker onions, and then mixed in a 1O oz. package of butternut squash puree. Topped with seasoned bread crumbs and baked at 375 for 3O min. If I do it again I will grease the casserole dish and not cook at as high a heat. The sauce made a crust on the bottom of the pan. Not burned, but a little too crunchy for my taste. Otherwise, delish. Another good way to make this might be to grate fresh butternut squash into the dish before baking. I dunno, the frozen squash was dead easy!
claire_de_luna
Original Author
14 years ago
lpink, I normally don't eat a lot of squash, but think I would definitely try that. Sounds good!
lowspark
14 years ago
I made Awesome Oven Ribs for which Cathy (mustangs) posted the recipe for me on the Menu thread last night. I love trying new recipes and have a box FULL of them. I keep promising myself I will make more of them....
lpinkmountain
14 years ago
I love trying new ones too. I think I have about a year's worth in my "to try" file. I just do not have enough time anymore. :(
claire_de_luna
Original Author
14 years ago
Well, not only do I have complete files with new recipes to try, I found a stack of printed recipes today cleaning out my office. (It's needed cleaning for a while.) I could probably spend an afternoon on just those alone. One at a time...one at a time!

I tried three new recipes today...

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I tried three new recipes today...

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