Recipes

When making tarts, I put a ball of dough into each cup and loosely cover the pan with plastic wrap. Using my fingers, I press the dough into a tart shape through the plastic. Then I peel off the wrap—it's a neat and easy process. —Rita Adams, Sunbury, Pennsylvania

In saucepan, cook onion with garlic, oregano, and thyme in butter until tender. Stir in soup and water; cook over low heat 15 minutes. Stir now and then. Meanwhile, dip luncheon meat slices in egg, then in bread crumbs. In skillet, brown meat on one side in shortening; turn and pour sauce over. Top with Mozzarella; sprinkle with Parmesan. Cover until cheese melts (about 3 minutes).

Rinse corned beef. Place in large heavy pan; add soup and seasonings. Cover; cook over low heat for 3 1/2 hours. Add carrots, potatoes, and celery. Place cabbage on top. Cover; cook about 1 hour or until all ingredients are tender. Remove meat, vegetables, and bay leaf. Gradually blend water into flour until smooth; slowly stir into sauce. Cook, stirring until thickened.

Based off of the Monkey's Lunch cocktail. The Monkey's Lunch dessert features a chocolate cake layer at the bottom, topped with a chocolate ganache layer which is topped by a panna cotta layer made with kahlua, banana liqueur, bailey's irish cream, and godiva liqueur. The dessert is served with vanilla whipped cream on top and a vanilla cornmeal cookie.

11 days. It’s been 11 days of no beef, no pork, no poultry. I’ve had fish up the wazoo; sushi for lunch, seared salmon for dinner. In fact, last night’s salmon–which was very good salmon, from McCall’s in Los Feliz–made me a bit queasy, probably because, at that point, I’d become a human aquarium. Today, at lunch, I had a vegetarian meatball hero at The Oaks near where we live and though the vegetarian meatballs were impressively good substitutes for the real thing, they weren’t the real thing. And all afternoon today, after going to the gym, I’ve been craving a hamburger. A big, juicy hamburger. I think I may just snap. Click here to read the rest of this Amateur Gourmet post »

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