Food Minia

I had a good handful of Gruyere cheese leftover from making zucchini pizza  the other day but no more squash so I was trying to figure out a good way to use it up.  I considered sprinkling it over some fingerling potatoes that I had gotten in my Boston Organics delivery, but then I had an eureka moment and decided to make French onion tater totchos! They're French onion because I caramelized onions and then deglazed the pan with sherry and beef bouillon.  They're totchos because it's melted cheese and other toppings on top of tater tots that you'd eat like nachos.  But whatever you want to call them, they're amazing. I ended up using a 10" skillet to bake the totchos in, but you could use another similarly sized pan or even double the recipe and make this in a sheet pan.  Using a full bouillon cube in the recipe as is makes a pretty salty dish, so if that's a concern for you, you can use half a cube; I was just too lazy to try to halve the cube myself. Fren...

The ultimate comfort food Hot, melty, cheesy and potato-y vegetarian lasagna  Perfect for these cold winter days Happy New Year everyone!I hope your holidays were relaxing, fun-filled, and as delicious as mine. If you follow me on Instagram (DO YOU?!? ... if not, you better click here  now!), you might know I went back home to Venezia, Italy visiting family, eating lots of great food, and

Start your dinner party with this irresistible appetizer Your guests will absolutely love these savory bundles filled with creamy radicchio This post is sponsored by Cavit Wines in collaboration with Honest Cooking. Thank you for your support! Want to outshine every other appetizer this year at your holiday party? Now you can, with this beautiful and scrumptious vegetarian dish. It will

I only needed one bite of the Portuguese Chicken Rice from Double Chin to know that I needed to figure out how to make it at home.  I hadn't even ordered it myself; my friend Alvin was nice enough to let a bunch of us try his, and I'm so grateful he did.  Sadly, it's not a very photogenic dish, but once you try it, you won't care. It starts with a layer of chicken fried rice topped with a mild coconut curry sauce and finished with a sprinkling of shredded cheese.  Then everything goes under the broiler until it gets all bubbly and gooey.  I know it's kind of strange to have cheese on an otherwise Asian dish, but it works so well in this case.  I think the key is to use a mild, melty cheese so that it doesn't overpower the rest of the dish.  I ended up using a mix of mozzarella and provolone.  I thought it was interesting that when I was looking for recipes on-line to use, a lot of them just listed "shredded cheese" as the ingredient without any refere...

I used to cringe a little whenever I got zucchini or summer squash in my Boston Organics delivery because while I liked the vegetable enough not to add it to my "No List", I didn't like it enough to know what to do with it other than to stir fry it with garlic or grate it into an amnesty bread .  But that all changed when I saw Smitten Kitchen's post about summer squash pizza . I tweaked the recipe (which is originally from Jim Lahey of no-knead bread  fame) a little by using my favorite pizza crust  instead of the one in her post because I already had some on hand.  I also tossed the breadcrumbs in a little olive oil for a little extra crunch and to protect it from burning too fast. I wasn't really sure about having to buy the Gruyere cheese and even made it for the first time without the cheese and substituting with some minced garlic and olive oil (which, by the way, ended up being pretty darn good and worth trying if you don't eat cheese).  But then I cav...

In the last post I gave you the recipe for focaccia, but what I didn't tell you is that this dough makes an excellent base for pizza. All I did was roll it out thinner than the focaccia and top it with some: tomato passata, stoned olives, thinly sliced chorizo grated mozarella cheese a few dried herbs: origano or thyme Allow it to rise for about 30 minutes and cook in a very hot oven until brown and bubbling. One of the advantages of pizza over all other doughs is that you don't have to leave it to get cold before digging in.

If you love your soups thick and creamy, then this is a recipe you have got to try.  The potato pairs perfectly with the buttery dill flavor, and to drive it two degrees north of amazing, I've added cheese and bacon.  You're welcome.   Ingredients: 5 medium potatoes, peeled and cubed 1/2 cup chopped onion 1 1/2 cups chicken broth 1 Tbsp. butter 1 Tbsp. flour 1/4 tsp. salt dash black pepper 1 cup milk 1 sprig of fresh dill 3/4 cup shredded cheddar cheese 4 slices of bacon, cooked and chopped Directions:  Cook the potatoes and onion in a large saucepan with enough boiling water to cover the vegetables for about 15 minutes or until tender.  Drain the water out and reserve 1 cup of the potato/onion mixture.  Dump the rest of the vegetables and the chicken broth in a blender or food processor and blend for about 1 minute or until smooth.  Set aside.  In the same saucepan, melt the butter.  Stir in the flour, salt, and pepper.  Add in the milk...