foodiefanatics

This has been a busy couple of weeks.  I've made spicy carrots with parsley and cilantro from food and wine (march, 2005) with my CSA veggies. I actually added broccoli and it was really tasty. I'll make that again. We served it both warm and cold and liked it better cold. 
I made a pea shoot stir fry which was kind of just like green things with garlic. I still haven't found a pea shoot recipe I really like.
Traditional hashbrowns "21" club from gourmet Nov. 1995. These were very yummy. You boil potatoes then fry them with onions, butter and oil. 
German Apple Pancake from Cooks Illustrated (Jan/Feb 2003) which actually wasn't very good. It didn't puff but instead was kind of like a firm custard (sort of). Didn't have a lot of flavor.
Pasta with vodka and cream.  The kids liked this but I found it a bit too mild.  Plus my Parmesan cheese didn't really melt which was strange. 
I made my own Caesar dressing (well, I don't think it's really Caesar) but it works and it uses what's in the fridge. I took mayo, dijon, worcestershire a bit of olive oil, garlic and bal vinegar and whipped it up.  It needed to be thinned with a bit of fresh lime (lemon would probably work too). Very flavorful and everyone loved it.

Last night we tried some creative mex.  Chicken tostados (using the chicken tandoori I'd made a few nights before which was great by the way--more on that later) and carrot mole.  I was the only one who liked the mole, but for a quick dinner side dish, I highly recommend it for those who like mole (it's from The Border Cookbook, by Bill and Cheryl Jamison).  The Chicken Tostados were great, from the quick section of Gourmet (July 2008)

Thursday, the menu included avocado tomato stacks (cooking light, June 08) and Welsh rarebit burgers (Rachel Ray, 7/08). We had pecan pie for dessert.  The avocado tomato stacks were fantastic and looked good too. If I can ever figure out how to get the pictures on her, I'll post one.  Of course, once you cut into the stack the whole thing falls apart.  They were drizzled with a cilantro buttermilk dressing.
The Welsh rarebit burgers are fantastic if you like the flavor of the rarebit sauce (cheddar/Worcestershire/Guinness).  The burgers are browned in the skillet and then placed on pumpernickel bread with broiled rarebit sauce, tomato and bacon.