donna's daily dish

December 27th, 2022

12/27/2022

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Sometimes I prepare so many new and exciting recipes, that we never have them twice.

As it’s been so cold the past few days, I would like to suggest a Broccoli and Arugula Soup. This recipe was found in the January 2022 issue of “Charleston Magazine.” The soup was thick and creamy despite there being no cream in the soup. Both my husband and I thoroughly enjoyed it.

Some of the best recipes from 2022 came from The New York Times/NYT Cooking. One such recipe is Kay Chun’s Korean Cheeseburgers with Sesame-Cucumber Pickles. These are not your parents’ cheeseburgers. The burgers are flavored with soy sauce, scallions, garlic, pepper and sugar. They’re served with a mayonnaise dressing flavored with the same ingredients as the burgers plus toasted sesame oil. These burgers were incredible. I also made Ali Slagle’s Chicken Parm Burgers that were fabulous. Between the aromatic basil, the intensity of the tomato paste, these burgers were packed with flavor.

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hot honey is the hot thing

8/24/2022

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While this recipe calls for using a slow-cooker, I used my pressure cooker aka InstaPot. I used split chicken breasts 1/2 cup of homemade chicken stock along and cooked under high pressure for 8 minutes.

Slow-Cooker Hot-Honey Chicken Sandwiches
By Sarah Digregorio
From The New York Times|”Here to Help” column July 19, 2022

Time: 4 to 5 hours and 20 minutes
Servings: 4

Ingredients
2 pounds boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 teaspoons red-pepper flakes, plus more to taste
1½ teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon ground sweet paprika
¼ teaspoon ground smoked paprika
Kosher salt and black pepper
¼ cup honey

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for Nancy

12/28/2021

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The last time I posted to my blog was on December 10th. Since that time, I was called upon to watch each of my granddaughters on two separate occasions as they were unable to go to daycare. Despite my babysitting duties and working several days I week, I was still able to prepare home cooked meals. However, after being on my feet all day, I was unable to focus my energy on writing. This led me to post an image on social medial with minimal text which prompted my friend Nancy to post on my Facebook page, “Where r the recipes to all these things u post? The pork chops look delicious!”

I’ll start this blog by listing the recipes I’ve made since early December; then follow up with my review and comments to help you prepare these dishes in your kitchen. Meals prepared since December 10th are: Crockpot Beef Stew found on Food52 website, my sale find at Williams-Sonoma was their Soup Starter for Fast/Slow Cooking – Mushroom Wild Rice, from Lidia Bastianich Jumbo Shrimp Buzara Style, from The New York Times and Melissa Clark, a recipe for Porchetta-Style Pork Chops and lastly, Flank Steak with Caper-Walnut Sauce and Roast Beets from The Wall Street Journal.

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Before microwaves....

10/27/2016

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there were pressure cookers. My mother made her gravy (what non-Italians call tomato sauce) in a pressure cooker. She also made beef stew using a can of Veg-All. About five years ago, I purchased a Fagor pressure cooker from Williams-Sonoma. I searched their website for a recipe for beef stew. What I found was a recipe for 20-Minute Beef Stew. It made for a great supper the other night as I could make it ahead and my husband only had to reheat it.

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