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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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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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January, 2009

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Chicken Breasts Stuffed with Raclette, Herbs, and Prosciutto

(Saveur, January, 2009)

Raclette has a delightful nutty flavor and melts perfectly over potatoes, vegetables, or, as in this recipe, works as a great stuffing for chicken.
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Vegetarian Lasagne

(Saveur, January, 2009)

This is a vegetarian take on the classic, creamy lasagna bolognese.
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Healthful Info:

Lots of veggies, but also lots of fat from butter, milk and cheeses. Enjoy a small slice!

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On February 9, 2009, 1:54 pm foodieprincess said:

Keeping with my commitment to eat more vegetables, more whole grains, and less meat I've been trying out all sorts of new veggie recipes. I've become so busy looking for something "different" that I forgot about this classic. A vegetarian dish that even the biggest meat and potatoes fans will enjoy.


Worcestershire Sauce

(Saveur, January, 2009)

This delicious homemade version is bolder and bigger than its bottled cousin.
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On January 11, 2009, 10:18 am cyager said:

Once I made my own Teriyaki sauce, I never looked back. I can't wait to try my own Worcestershire!


On January 11, 2009, 4:45 am aleach61 said:

This would make a great gift for my "Foodie" friends.


Asian Greens with Garlic Sauce

(Saveur, January, 2009)

If you can’t find choy sum, whole baby bok choy makes a fine substitute.
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Cassoulet

(Saveur, January, 2009)

The hearty, meat-studded dish from southwestern France known as cassoulet may be the ultimate one-pot meal.
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Fried Chicken Livers

(Saveur, January, 2009)

These crisp, delicious bar snacks are stellar accompaniments to an ice-cold beer.
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Harissa

(Saveur, January, 2009)

This North African condiment is based on a recipe in A Mediterranean Feast by Clifford Wright.
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Hot Sauce

(Saveur, January, 2009)

This homemade version is in a league of its own.
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Ketchup

(Saveur, January, 2009)

Sweetened with brown sugar, this homemade condiment pairs well with everything from french fries to meat loaf.
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Mussels with White Wine, Parsley, and Garlic

(Saveur, January, 2009)

This recipe for mussels steamed with wine is based on one from Resto, a Belgian restaurant in New York City.
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Onion Tart with Goat Cheese

(Saveur, January, 2009)

This gorgeous tart has it all—sweetness from the caramelized onions, earthiness from the goat cheese and a subtle saltiness from the anchovies.
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Pineapple Upside-Down Cake

(Saveur, January, 2009)

This recipe comes from the chief of the Arcata Fire Department in Humboldt County, California and is considered an all-time favorite among the fireman.
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Rosé Wine Vinegar

(Saveur, January, 2009)

The process of making this homemade wine vinegar takes 2-3 months, but is well worth the wait.
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Sara’s Roast Chicken with Sage and Garlic

(Saveur, January, 2009)

This simple but delicious roast chicken is based on a recipe in Olives and Oranges by Sara Jenkins and Mindy Fox (Houghton Mifflin, 2008).
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Sautéed Collard Greens

(Saveur, January, 2009)

These Brazilian-style greens are more brightly flavored than the long-simmered collards popular in the American South.
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Shrimp and Oyster Perloo

(Saveur, January, 2009)

This Lowcountry specialty is our favorite one-pot rice dish.
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Sicilian Greens and Bulgur Soup

(Saveur, January, 2009)

This classic Sicilian soup is made with seasonal greens and a local variety of bulgur wheat.
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Sofrito

(Saveur, January, 2009)

This recipe is courtesy of Oswald Rivera, author of Puerto Rican Cuisine in America.
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Spaghetti with Oven-Roasted Tomatoes and Caramelized Fennel

(Saveur, January, 2009)

This recipe was shared with us by a New York City-based opera singer and creative home cook.
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Spicy Guinness Mustard

(Saveur, January, 2009)

Our favorite mustard recipe uses brown mustard seeds and Guinness beer (which lends a malty character and hints of sweetness).
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Swedish Venison Burgers

(Saveur, January, 2009)

Loaded with capers, pickles and beets, this recipe is a Swedish classic.
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Thai Red Curry Paste

(Saveur, January, 2009)

This is one of the most versatile and flavorful curry pastes found in Thai cuisine.
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The Ultimate Grilled Cheese Sandwich

(Saveur, January, 2009)

The secrets to making a perfect grilled cheese sandwich are low heat and lots of butter.
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Vegetable-Stuffed Rolled Flank Steak

(Saveur, January, 2009)

Oven-cooked meats, which work their wonders without much intervention, are a boon to home cooks.
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Whole Roasted Red Snapper

(Saveur, January, 2009)

Our favorite method for whole roasted fish is a Portuguese-inspired preparation that combines red snapper, sausage, potatoes, clams, olives, and fennel.
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