recipes: numnums

  • beet salad in sour cream dressing
    Beets have been on my radar for a while. I often associate them with the delicious salad they serve at SF’s House of Prime Rib and with the salad bar at Portico’s. I’ve never prepared them myself though, but with the onset of the CSA food basket that my friend Brent bequeathed to me, I was obliged to finally try. I went to the index of my favorite go-to resource, Jacques Pepin’s Essential Pepin, and found this recipe for beet salad with sour cream and onions. Like many of this recipes, this one turned out delicious. beetsonionsour creamcider vinegarsaltblack peppersugar
  • broiled grapefruit supreme
    Broiling the grapefruit mellows out the grapefruit and adds a nice crunchy char. The addition of butter makes this a comforting and satisfying dessert! grapefruitlight brown sugarunsalted butter
  • Buckwheat Soup with Soft-Cooked Eggs
    We found this recipe through the Uniqlo cooking app and tried it out since we had buckwheat groats on hand. It turned out to be a delicious light breakfast that we now make regularly. We adapted the soft-cooked egg technique from Cook's Illustrated. We also adjusted the proportions for eggs and broth to our taste. eggschicken stockroasted buckwheat groatssaltsesame oilsesame seeds
  • celery root remoulade
    celery rootsaltlemon juicemayonnaiseDijon mustardwhole grain mustardlemon juicewhite wine vinegarsaltpepper
  • chicken caesar salad recipe from the anthonys
    When our family travelled to Washington DC in 2010 to visit the Anthonys, their long-time family friends, they came home with this amazing chicken caesar salad recipe. We'll often make this after a trip to Costco. We'll shred the breast from the rotisserie chicken, make the croutons from their roasted garlic bread, and cut up romaine lettuce from there. This is a versatile and tasty dish that can be portioned as an appetizer or as a meal. We are always excited when this dish is on the menu for the day. chicken breastsolive oilgarlic breadgarlicsaltlemon juiceWorcestershire saucelight mayonnaisesalt and pepperanchovy pasteextra light olive oilromaineparmesan cheese
  • chiffon cake
    This recipe comes from my mother-in-law's archives. floursugarbaking powdersalteggswateroilvanilla extractlemon zestcream of tartar
  • cook's illustrated basil pesto (doubled)
    This is the first pesto recipe that we've really liked. Other recipes were either bland or had too much olive oil. The flavors in this one are super fresh! Adapted from Cook's Illustrated. Parmesan cheesegarlicfresh basilparsleyextra-virgin olive oilpine nutssaltsalt and pepper
  • cook's illustrated thai chicken soup (doubled for parties and to store)
    We made this soup for friends and family during the 2013 holiday season. Everyone loved it! Processing the lemongrass and shallots felt like the most time-consuming part, so next time we will try chopping it all up in a food processor. Adapted and adjusted from the base recipe published in the January-February 2007 issue of Cook's Illustrated. vegetable oillemongrassshallotscilantrofish saucechicken brothcoconut milkcoconut milksugarwhite mushroomsskinless chicken breastslime juiceThai red curry pastefish saucecilantro leavesserrano chilesscallionslimes