Author Archive | Kristen Desmond

The Guide: A Pantry Pilaf

I suppose it comes as no surprise that I keep a stocked pantry. When I say pantry, I mean staples that can be found in the cupboard, the refrigerator and the freezer. These days, I’ve been making a lot of what I call “Pantry Pilafs.” Hearty and satisfying, they can be served hot or cold, over […]

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Quick Mango Sorbet

Quick Mango Sorbet comes together in minutes. The ingredients are simply frozen mango, fresh lime juice and water. If you need a little sweetener, you could always add a splash of apple juice or honey. Or, to make the texture more creamy, add a frozen banana to the mix. It reminds me of Golden Door’s Blueberry Lime Ice, which I fondly recall making during my apprenticeship there. Find both recipes here!

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Navigating the Winter Farmers’ Market

The winter produce scene is not nearly as bleak as some may think. Our global economy ensures that most markets have a variety of fresh produce available all year long. However, if you are trying to cook seasonally and locally, you will certainly be bound by a narrower list of ingredients then you enjoyed all […]

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Rosemary Focaccia

Warning. This recipe makes enough Focaccia to feed a crowd. It freezes well, so don’t let that stop you! It takes about 3 hours, but most of the time is spent in between steps. It’s a good weekend project!

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Fresh Pasta!

Pasta is a project – but a delicious one! It’s disarmingly simple. It just takes time.  Without a pasta machine, it also takes a fair amount of elbow grease. I’ve done it both ways with success, so don’t let that stop you.  This recipe makes enough for 1 serving, so just multiply it based on how many mouths you’re feeding. I’ve made Fettuccine and several versions of Ravioli stuffed with a three-cheese filling, spinach filling, and a sausage filling. Sauce it up with pesto or marinara or browned butter and pine nuts. It’s hard to go wrong. Give it a go!

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Weeknight Chickpea Curry

This Chickpea Curry is a delicious weeknight meal. It is surprisingly substantial and delicious for how quickly it comes together. I’m also including my guide to cooking with gluten-free grains, so you’ve got directions for preparing rice or quinoa to go with it. Loving this and making it again – SOON!

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Pot Pie Palooza

I love making a pot pie and I have several in my rotation. Even though I typically cook for two, I like having leftovers and they freeze well. I also like making individual pot pies for dinner parties. Any of these recipes can be made into one large 9-inch pie or divided into small oven-proof bowls and topped for baking individually.  I’m happy to come over to help you eat them!

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Rustic Jam Tart

This simple jam tart is delightful. Make one dough. Use 2/3 of it to line the tart pan and sprinkle the remainder on top, along with pine nuts, for a crumble-like topping. I like to use apricot preserves, but any variety will work. Great for entertaining!

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Weeknight Menu Inspiration

Meal planning. We all do it! Yes, that means me, too. How else is anyone supposed to prepare meals from scratch? Here is my simple strategy. Typically, I come up with three dinner ideas and make a shopping list for ingredients. I always buy ingredients for making fresh green salads, which become part of the weekly mix. I usually have some leftovers that can then be combined with fresh/frozen pantry items, dry goods pantry items, or unused “extras” to become other dishes and/or meals. See what I’m cooking this week!

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