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DnD Night: Ravioli Dog and Cheese Caramel Popcorn

Ravioli Dog

Sunday, April 26, 2020 – So I know people don’t like it when recipe writers spend too much time telling a story before they get to the recipe, but the setup is actually pretty important here.

It all started when I had my Dungeons & Dragons players play a parody of Guy’s Grocery Games. For this particular parody, they had to design a recipe using some ingredients from a table (either by rolling for it, or by playing an IRL simulation of skee-ball). This party was dealt a hand of hot dogs and canned ravioli, and then halfway through the competition, I threw in popcorn as a monkey wrench.

What did they come up with? Find out, after the cut!

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November/December 2016: Misc Cooking Adventures

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(Pictured: Migas Fried Rice, Tofu with Mint and Sauteed Bean Sprouts. See Bon Appetit Dinner Party below.)

My cooking was all over the place. (In a good way.) There is no coherent theme to today’s blog post. It’s just a bunch of stuff that happened over the last few months of 2016.

Some of the cooking adventures were on-going over the course of a few weeks. In some cases, I would start a cooking project, and then loop back on it a month and a half later. (More on that later.) So today’s blog post is organized by dish, not by event.

Also, the title says November, but our story starts as late as late October. More after the cut!

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Ingredient Challenge #5, Take Two: Rose Water Croissants

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Saturday, January 9, 2016 – So if you’ve been following along at home, you’ll remember I was really unhappy with the previous version of this challenge. Long story short, the 3-layer parfait got all mushy and turned into a 1-layer soggy parfait. Not good.

And I said I still wouldn’t be making baklava, but rather rolling stuff up into puff pastry and calling it a croissant variant. And that’s exactly what I did. The challenge was chocolate, nuts, rose water, honey, and cinnamon. The chocolate and nuts is rolled up in the puff pastry. The pastry is baked and soaked in rose water, glazed with honey, and sprinkled with cinnamon and sugar.

And it was good.

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Cookie Crust Pumpkin Pie 2: The Pumpkining

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Hey humans! So you know how last year, I made a pumpkin pie with a no-bake filling in a cookie crust? Well, I tweaked the recipe a bit, added more sugar (because it wasn’t sweet enough), reduced the cloves (because it was too clove-y), and overall tweaked the recipes. And I also discovered that they do sell butter-flavored shortening in tub form, although you might have to check larger safeways, possibly maybe even Whole Foods. And butter-flavored shortening prolly made a big difference this time.

And I like what I got (and so did my Thanksgiving cohorts), so I figured I’d share the recipe with you this time.

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Ingredient Challenge #6: Salmon with Kimchi Slaw

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Sunday, November 29, 2015 – And now for our last ingredient challenge of the season. My coworker Eric S picked salmon (good protein base), orange juice (I can make a citrus glaze for the salmon), cantaloupe (I guess I could infuse it into the orange juice), artichoke hearts (I can work with that), and… kimchi. Okay, we’ll see what I can do.

Lucky for me, I decided to try mixing the kimchi with the roasted artichoke hearts and mayo and call it a Kimchi and Artichoke Slaw. And you know what, it kinda worked.

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Ingredient Challenge #5: 3-Layer Parfait

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Monday, November 16, 2015 – Something a little different this time. My friend Spiro picked rose water, honey, nuts, cinnamon, and chocolate. Now, the rose water, honey, and nuts immediately screams baklava. Which was too obvious, so I didn’t want to do that. In fact, I figured I’d avoid the whole pastry thing altogether. So my next thought was pudding.

The next problem, of course, is that rose water, cinnamon, and chocolate don’t really blend as flavors. So instead of making one pudding, I’d make three. And I’d layer the honey and nuts in between them. And call it a parfait.

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Ingredient Challenge #4: Roasted Veggies with Veloute Sauce

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Saturday, October 24, 2015 – Another ingredient challenge. My friend Crystal picked beets, parsnips, fennel, chicken stock, and onion. The chicken stock was an interesting one. Now, I could make soup, but that would be too obvious. So instead, I made a sauce, roasted the veggies, and topped them with the sauce.

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Ingredient Challenge #3: Duck with Orange Ginger Sauce

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Saturday, October 17, 2015 – Another week, another ingredient challenge. This time, it’s neither all meat nor all veggie.

My friend Alice picked walnuts, duck, cabbage, ginger, and blood orange. Sadly, it seems blood oranges aren’t in season right now, so I had to make do with regular oranges. The orange and the ginger make a pretty good sauce. The rest? Well, I’m getting ahead of myself.

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Ingredient Challenge #2: Roasted Pumpkin

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Sunday, October 11, 2015 – Last week, the challenge was full of meat. It’s only fitting that this week’s challenge is entirely vegetarian.

My friend Fenella chose chard, pumpkin, green beans, parsley,and tomato. And she’s a vegetarian, so the subtext was the dish had to be vegetarian. And a salad was too obvious, so not a salad.

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