tomatillo salsa

http://www.epicurious.com/recipes/food/views/Tomatillo-Salsa-239969

http://www.foodandwine.com/recipes/fettuccine-alfredo-with-asparagus

We tried this one tonight with broccoli. The amount of cream and butter is a bit scary but oh, the end result is delicious!

spinach and artichoke bread budding

Experiment
Mixed these ingredients:
Lemon zest of one lemon
juice of one lemon
3 eggs
1/2 c half and half
1/2 c heavy cream
1c soy
five cups spinach
three small loafs italian bread
1/4 cup artichoke/garlic/dip
sprinkled mozzarella cheese

Results:
Either need more egg, more cheese, or less liquid next time-- ends up a little overly moist. The lemon is delightful and helps break up the richness of bread pudding. Would tweak and make again...

Grand Central Market

Oh LA, so many places to try!

http://www.tastingtable.com/entry_detail/la/18136/What_to_Eat_Now_at_Grand_Central_Market.htm?utm_medium=email&utm_source=la&utm_campaign=Operation_Grand_Central_Market_2014_10_21&utm_content=Dining_editorial

marshmallow

Marshmallow failed.
Still tasted good broiled over chocolate pancakes for smore pancakes but not quite the right texture

This was helpful after the fact....

http://shaunasever.com/2012/11/homemade-marshmallow-troubleshooting.html

Another keeper

Tried this for an afternoon snack -- we had pastries for breakfast / lunch...


http://www.tastingtable.com/entry_detail/chefs_recipes/12181/Brussels_Sprout_Oyster_Mushroom_and_Sunchoke_Recipe.htm

Methods:
I used eyeball estimates for the dressing. We have a local farmer's market that sells delicious greek yogurt from sheep's milk (lactose free). We omitted the egg yolk and kept most of the rest the same. J doesn't like garlic so I also took that one out, but would keep it in if others were coming for dinner.

We had a bag of trader joe's fresh brussel sprouts and a plate of shitake mushrooms so that is what we used...We did not have sunchokes.

I am terrible at following directions and J washed and sliced the mushrooms before the brussel sprouts. So I sauteed the mushrooms first. Then I removed them. I cooked the brussel sprouts in the skillet for about 4-5 minutes. Then I poured the mushrooms over the brussel sprouts and popped them into the oven for about 10 minutes at 450.

Results:
Definitely delicious and a keeper.

drunken noodles

http://www.foodandwine.com/recipes/drunken-noodles