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FOODIE PAM

Rising to the Occasion

A few years ago I was bit by the bread-baking bug. While I own several stellar bread-focused cookbooks, I can't help myself from pouring over every new release--always searching for ways to improve my technique, or for unique bread...

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Foodie Talk

FOODIE PAM

Wine Country Cheese Explorations

Sonoma County is well known for wine and has great restaurants, but did you know it has cheese treasures? The rolling hills and mild climate are also ideal for...

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Bon Appétit

MAGAZINE

October, 2006

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Company Main(1) | Company Side(1) | appetizers(4) | beef(2) | bread(4) | cake(4) | chicken(2) | desserts(9) | eggs(2) | fish(6) | fruit(7) | lamb(2) | main(14) | nuts(6) | pork(2) | salad(4) | salmon(1) | shrimp(2) | sides(11) | soup(2)

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Apple and Dried Cherry Custard Bread Pudding

(Bon Appétit, October, 2006)

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Beef Tenderloin Steaks with Mustard-Cognac Sauce

(Bon Appétit, October, 2006)

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Cauliflower Soup with Seared Scallops, Lemon Oil, and American Caviar

(Bon Appétit, October, 2006)

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Celery Root Puree

(Bon Appétit, October, 2006)

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Chickpea Puree

(Bon Appétit, October, 2006)

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Chipotle Deviled Eggs

(Bon Appétit, October, 2006)

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Chunky Date, Coconut, and Almond Granola

(Bon Appétit, October, 2006)

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Coconut Shrimp with Sweet Chili-Lime Sauce

(Bon Appétit, October, 2006)

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Deep Dark Chocolate Cheesecake

(Bon Appétit, October, 2006)

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Ginger-Cilantro Chutney

(Bon Appétit, October, 2006)

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Golden and Crimson Beet Salad with Oranges, Fennel, and Feta

(Bon Appétit, October, 2006)

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Comments:

On March 14, 2009, 11:41 am pam said:

I really liked this beet salad. It has lots of flavors that all work together really well. It is now one of my favorite beet dishes.


Grilled Vegetable Salad with Lemon-Mustard Vinaigrette

(Bon Appétit, October, 2006)

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Lamb Kebabs with Pomegranate-Cumin Glaze

(Bon Appétit, October, 2006)

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Mashed Potato and Vegetable Patties with Ginger-Cilantro Chutney

(Bon Appétit, October, 2006)

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Poached Egg Crostone with Wilted Spinach and Bacon

(Bon Appétit, October, 2006)

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Pretzel-Crusted Pork Chops with Orange-Mustard Sauce

(Bon Appétit, October, 2006)

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Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Puree, and Flatbread

(Bon Appétit, October, 2006)

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Savory Mint Lamb Chops

(Bon Appétit, October, 2006)

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Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats

(Bon Appétit, October, 2006)

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Spiced Butter-Glazed Carrots

(Bon Appétit, October, 2006)

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Tuna and Avocado Tartare with California Caviar On Sesame Wonton Crisps

(Bon Appétit, October, 2006)

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White Four-Cheese Pizza with Basil and Garlic

(Bon Appétit, October, 2006)

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Candied Kumquats

(Bon Appétit, October, 2006)

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Healthful Info:

There's added sugar, but not a bad dessert choice over low-fat ice cream or yogurt.

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Comments:

On June 20, 2008, 5:33 pm foodieprincess said:

Last month sometime I picked up some kumquats on a whim not really sure what I was going to do with them. I remembered seeing a recipe for Kumquat preserves but quickly changed my mind when I came across this recipe instead. Just as Bon Appetit suggests I served it over a scoop of Vanilla Ice Cream (actually Frozen Yogurt), just perfect. Maybe next time I'll make preserves.


Buckwheat Blinis with Smoked Salmon and Creme Fraiche

(Bon Appétit, October, 2006)

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Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

(Bon Appétit, October, 2006)

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