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 […]
Author Archive | Kristen Desmond
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!
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 […]
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!
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!
Sesame Noodle Salad was a customer favorite at Flagstone Pantry. I made it the other day and was reminded why! It makes for a great lunch and a great side dish for grilled chicken or seafood. Enjoy!
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!
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!
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!
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!