Over the course of the two-plus years that I have been writing this blog, I have had many people tell me that they are nervous to cook fish. One of the no-fail ways to cook fish is to keep it as moist as possible, which makes it very hard to overcook — and the best way to keep fish moist is by baking it in a packet (otherwise known as a papillote if you want to be fancy).
This recipe would be perfect for a newbie fish cooker. It is quick, simple (only three ingredients!), delicious, and really hard to overcook. When you open the packets, the fish will have cooked in its own juices (and the butter, of course), keeping it moist and delectable. The rosemary fragrance and flavor is just right. I served this with heirloom tomatoes with a splash of olive oil, and Camembert Mashed Potatoes.
My Butternut Squash Bisque, which I revisited for lunch the other day.
My family’s Thanksgiving is very traditional – we pretty much eat the same thing every year. For the past few years, I have been doing one “different” side dish to mix things up a little bit. If you’re looking to do the same, here is a list of my favorite recipes that would be a lovely addition to your Thanksgiving Table.
Rustic Herb Stuffing
P.S. If you cook something off Sweet Life Laur on Thanksgiving or any other time, I would LOVE to see photos! You can upload them to my Facebook Page, or email them to sweetlifelaur (at) gmail (dot) com.
Happy Thanksgiving preparation week!
If you’re on the hunt for a new, exciting mashed potato recipe for Thanksgiving this year, look no further. Every bite of these mashed potatoes is infused with the special tang of Camembert cheese, and it’s a noticeable (yet mild) surprise for the taste buds. This recipe is unique because the Camembert (with its high fat content) adds all the creaminess that butter and cream would add – so all the mashers need is the cheese and a little milk and you’re set.
I just used a simple Camembert from the grocery store for this recipe, and while it turned out very well, I know a higher-quality cheese would have been even more amazing. A triple-cream cheese, such as Cowgirl Creamery’s Mt. Tam, would be lovely, and a fresh chevre would add a lot of extra tang if your family is more on the adventurous side.
Salted Brown Butter Milk Chocolate Chip Cookies – say that three times fast! These cookies are a unique twist on the classic chocolate chip cookie. Usually I use a semi-sweet chocolate chip, but I saw these extra-large Guittard Milk Chocolate Chips and wanted to try them out (though I think dark chocolate would be even better). The browned butter adds a special richness and delicate sweetness to the cookie, and the sea salt balances the sweetness out. These would be a fantastic addition to a cookie tin for the upcoming holiday season.
Pumpkin Lasagna sounds a little strange, right? Even though it gets put in a lot of sweet seasonal things, pumpkin is just another squash when it comes down to it, and it makes an absolutely delicious lasagna! I made a full batch of this and it has made many a lovely lunch and dinner for Tim and me. If you’ve never tried pumpkin in a savory dish, I would definitely recommend trying this out – it is definitely going to become a regular dinner item in this house!
There is nothing as fun as Bloody Marys for breakfast on a lazy Sunday. Last weekend, our friends Lindsey and Trevor came over for football…and whenever football is on, I feel the need to start cooking (What can I say, I don’t like to watch football and I love to feed people!).
I like my Bloody Marys fancy and spicy. Since we were entertaining, I made these fancy skewers that worked amazingly as stir sticks. They kept the spices from settling at the bottom, and infused the juice with extra garlic, jalapeno, and lime kick. Have fun with these!
One of the things I make often when Tim is on the road is pizza (and calzones). They allow me to get a ton of veggies into my dinner, make the house smell awesome, and one batch of dough makes plenty of pies (4 personal size to be exact, so I always have a few in the freezer). I had a bunch of Rainbow Chard from my first CSA basket, and found this delicious looking recipe from Food & Wine – it was a date! (with my oven…)
I have been on a veggie kick, and have found a great way to get lots of servings. When I halve a recipe, such as this calzone recipe or any number of pasta recipes, I halve the “bad” stuff, like the dough/pasta/cheese/oil, but keep the vegetables at the original amounts. It’s essentially doubling the vegetables, which makes me feel like I’m pigging out and gets me extra nutrients, without extra calories or bad fats.
Fancy crust skills from my days at Pizza Express