Tag Archives: Gourmet Magazine

April 26, 2016 · 12:12 pm

Layered Taco Salad

layered taco salad

I love Mexican food and there is no other words to describe this salad but fantastic!  The salad part is just like any other salad with lettuce, tomato, olives, cheese, and avocado.  The stars of this main dish are the meat and the dressing so don’t change a thing when you make this because they are perfect as they are.  This is an easy to prepare so you will win all around.  The most time-consuming is chopping the onions, peppers, lettuce, tomatoes and cilantro.   It does make a lot.  I mean that I served 10 people and had 2 servings as leftovers.  The leftovers are still good the next day if you don’t add the dressing to the top.  I do like it with some heat so I put really  hot jalapeno peppers with seeds and all in there.  You adjust the heat to your taste.  I love serving this with some crunchy tortilla chips and homemade Pico de gallo.  Yummy!   Make this for your next get together,  serve it on your deck or patio or take it to  your friends to enjoy.  They will thank you!

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January 8, 2012 · 9:19 pm

Goat Cheese with Olives, Lemon, and Thyme

This appetizer from Gourmet is just what we all want and need.  It is so good and can literally be ready in 20 minutes.  What else could you want?  Deliciousness?  Yes, it has that.  I love it!  You might need this for your next football party or when you and your friends get together for dinner.  It is the perfect appetizer!    I don’t have fresh thyme at my beck and call so I purchased some three times to make this.  It did not happen and now I am left wondering why.  Maybe because it is just too easy!

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July 29, 2011 · 4:17 pm

Butter Pecan Ice Cream

I chose this ice cream to make for my reading club.  It was a big hit!   There is just something about Butter Pecan Ice Cream that make it great.    I think it is the rich flavor of the toasted pecans that are then mixed with butter and salt.  Or it could be the brown sugar and heavy cream.   I had to make it twice because a lot of it got eaten before my meeting.  I’m not saying who ate it, but it was eaten quickly!  Writing  that it is very good would be an understatement.  It is so rich and creamy and the toasted pecans,  good gracious who doesn’t love them?    It does have a few steps, but it is well worth it.  I will say it is easier than my other favorite chocolate that I absolutely love.  One bit of advice though,  make sure that you have some good quality pecans.  They are not in season until November so anything that you buy now is last year’s crop.   The ones  you buy from the grocery store are probably not going to be the best quality.    Buy from a reputable dealer that stores their pecans frozen.  They will last indefinitely. Clean them from any of the debris between the meaty part of the nut.  It is bitter and even a small bit can ruin a good recipe.

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July 25, 2011 · 11:49 am

Angel-Hair Pasta with Fresh Tomato Sauce

This could be the absolute best pasta dish that I have ever made.  It’s one of those dishes that you don’t want to stop eating.  It is just amazing.  The recipe has  been waiting  for some great home-grown tomatoes to put with my fresh basil.  It’s so simple yet the flavors and texture scream complexity.  A perfect meal  for summer.

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July 13, 2011 · 11:09 am

Corn-and-Tomato Scramble

If you don’t try any new recipes this summer you have to try this one!  It’s absolutely one of the best side dishes I have ever had.  Promise.  It is amazing.  The whole truth and nothing but the truth.  It could be that I used corn from my CSA box and tomatoes from Waldrop’s, but I’m betting that  any summer corn and tomatoes will work.  This is going to be a new summer favorite for you and me.

I did a great thing when I picked up this Gourmet Quick Kitchen almost a year ago.  Every single recipe has been fabulous!!  This one is no exception.  You should get yourself some corn, tomatoes, and scallions  and put this dish together.  Rave reviews will be flying from everyone.  It is so easy and quick, too.  I’m still in awe of its deliciousness.  Is that a word?  Enough gushing.  So here you go fresh home-grown tomatoes and corn that will make your head swim.

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May 11, 2011 · 8:41 pm

Sophisto Joes

Who doesn’t love a great sloppy joe?  When you bite into the toasted bun that has soaked up the sauce it is just plain good.  I have some great childhood memories of sloppy joes, but have not made them in years.  When I saw this recipe in Gourmet I just had to make it and I was not in the least disappointed.  These are as the name says a little more sophisticated than Manwich. Serve them up with some of your favorites whether it might be chips or fries.  I thought these pan-fried Smashed Potatoes and a salad were a great choice.

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June 16, 2010 · 12:11 pm

Skirt Steak with Green Beans, Corn, and Pesto

 

There is nothing that I love better than a good steak.  When I was perusing through my Gourmet Magazines last weekend I found this one that caught my eye.  I was not only interested in trying it because reading the recipe made me drool, but it is a 10 minute main dish.  Really?  It is quick, but 10 minutes I don’t think so.  The side dish also was different.  Pesto sauce can add a good flavor and I was interested to see what it would do to two of my favorite vegetables corn and beans.  The original recipe calls for haricots verts, but my CSA box provided me with just plain green beans which were larger than haricots verts. 

Skirt steak is new to me.  When shopping I had a good discussion with the butcher about how to cook it as well as cut it.  Gourmet did not say to marinate it and when mentioning this to the butcher he raised his eyebrow and looked puzzled.  He said, ” Mam,  I really don’t think you should cook this without marinating.”  I went with his advice.  It was a very good idea.  He suggested using salsa or an Italian dressing.  I decided to use Cile’s Marinade that I use for flank steak. Skirt steak is similar to flank steak, but much thinner and longer.  Marinades  only penetrate about 1/4 inch or so of the meat making skirt steak perfect for the marinade.  Cut the steak across the grain which will break up the connective tissue making it easier to chew. Cost wise it is about $2.50 a serving which is not too bad.  Another good thing about this steak is that it can be prepared in a skillet.  

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