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Posts Tagged ‘dkscooks’

by Caitlin Saniga

Slow cooker kielbasa and sauerkraut with skin-on mashed potatoes

I love when I’m home and Mom puts on a CrockPot of kielbasa and kraut for dinner — it’s a Saniga family favorite. The longer it cooks, the better the taste, with both components swapping some of their signature flavors. And no plate of kielbasa and kraut is complete without a small mountain of mashed potatoes. No frills here, just a simple, beloved meal.

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by Caitlin Saniga

Maple pumpkin cornbroad

Baking is one area where I’m frightened about making substitutions and getting creative, so I took baby steps with this New York Times recipe. Instead of honey, I used maple syrup (and was curious about using molasses), and I added a dash of cinnamon. I considered adding zest from a mandarin orange but then chickened out. Maybe next time …

  • 1 cup canned pumpkin puree
  • 1 cup low-fat milk
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon pure maple syrup
  • 2 eggs
  • 1 1/2 cups stone ground yellow cornmeal
  • 1/2 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1 teaspoon salt
  • 1 tablespoon unsalted butter

Heat the oven to 400 degrees, and place a 2-quart baking dish on a rack in the middle of the oven.

Whisk together the pumpkin puree, milk, olive oil, maple syrup and eggs.

Place the cornmeal in a large bowl, and sift in the flour, baking powder, baking soda, cinnamon and salt.

Stir the dry ingredients into the wet ingredients and mix together without overworking.

Remove the baking dish from the oven, and add the butter. When it is melted completely, brush the sides of the pan with the pastry brush; tip the excess melted butter into the batter, and quickly mix it in. Scrape the batter into the hot pan, and return it to the oven. Bake for 35 or 40 minutes until a toothpick inserted in the center comes out clean. Remove from the oven, and allow to cool in the pan for at least 20 minutes before serving. Slather warm pieces with butter, and drizzle them with more maple syrup.

Makes 12 servings.

Recipe adapted from: nytimes.com

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by Caitlin Saniga

Chai spice palmiers

Chai spice palmiers: part pastry, part cookie, part candy, part addiction problem.

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by Caitlin Saniga

Artichoke-red pepper flaky pastry pies

A recent trip to a Middle Eastern grocery store in my neighborhood has had me thinking about seasonings like dill and sumac — a deep maroon-colored spice with a sparkly, citrusy flavor. I sprinkled a bit of each into this lovely mix of marinated artichoke hearts and smokey red peppers, and the combination was dynamite — made even better when folded inside flaky, golden puff pastry.

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by Caitlin Saniga

Buffalo-Parmesan popcorn

Buffalo sauce is my new favorite. (How have I waited so long to become hooked?) The sauce recipe I include here tastes very authentic. I recommend using Frank’s Red Hot, if you can find it, and not another type of hot sauce, as the flavor is distinct. If you’d like to add an extra kick to the sauce, add 1/8 teaspoon cayenne pepper.

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by Caitlin Saniga

Potato-leek soup with herb oil

I love soups with swirls. This soup features a really nice fresh herb and sauteed shallot oil that can be drizzled on top of each serving, and then twirled into the soup with a toothpick.

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by Caitlin Saniga

Buttered popcorn with panko, sesame, poppy seeds, and caraway

A toasted, buttered “everything” bagel was my inspiration for this popcorn. Can you tell?

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