Beef Strogan-zola

We made this Emeril recipe for "Beefy Mushroom Gorgonzola Sauce." It was a cross between a Stroganoff and a creamy Gorgonzola sauce. Probably not very good for us, but damn delicious, and used up lots of things we had lying around: one last sprig of rosemary, a pound of CSA mushrooms, some gorgonzola cheese, the rest of the cream and beef stock...

Cookies n' Cream Cupcakes

Cookies and cream cupcakes, made per Tim's request. The frosting kinda looked like mud in the end, but it tasted pretty damn good!

Hash!

Last night we had Mom's BBQ pulled pork sandwiches for dinner (mmmmmm), and this morning, Chuck, Tim and I all have the day off, so I made hash with the leftovers. I used regular and purple potatoes, an onion, and eggs fried over easy from my CSA, sprinkled with cilantro. Finally, we topped it with some of the leftover BBQ sauce. Pretty damn good.

Lovin' the latkes.

These honey-ginger carrot & parsnip latkes are the BOMB! I made them out of necessity (many carrots and parsnips came in this week's CSA share), but ultimately, with the addition of some great applesauce and some sour cream, they were totally worth it.

Also, the perfectly cooked pork tenderloin wasn't too bad either ;-) Made on my double-burner cast iron grill pan.

If you're wondering about the lack of green veggies in this meal, don't fret. We had big green salads using the baby greens from the CSA. They just didn't make the photo...

Sticky Buns!

Mmmm... sticky buns! Care of my favorite (and only) bread book.

Green eggs, no ham.

I had a craving for this egg recipe that I had when I visited Liz in Atlanta. This Rachael Ray recipe seemed reasonably close to what I remembered, and it was. Pretty good overall, but I think I liked the restaurant's version better. I finally remembered the name of the restaurant, the Flying Biscuit, and it turns out they have the recipe online! I think the feta is key, rather than the cheddar that Rachael calls for...

Pizza for Grandmother's 95th...

We made pizza for Grandmother's 95th birthday. We used the dough recipe from ye olde bible of quick and easy bread-making, and improvised with our own toppings. Martha discovered how to not slide the pizza off onto the pizza stone (the key is low angle and small shimmy-shakes, NOT high angle and giant shove, which makes a calzone-like pile of dough and toppings, and sends the olives flying). They came out great, everybody loved them.

White pizza with marinated artichokes, mushrooms, prosciutto and kalamata olives (on mine, Theresa's and Martha's, at least).

Red pizza with Italian sausage and mushrooms (on half).