Dory in the Kitchen

In case you haven't already guessed, I adore browned butter. But I didn't always. As a child, I distinctly remember my mother falling in love with browned butter and mizithra cheese on pasta. The cheese was just too funky to me and I refused to eat anything that resembled that dish or had any of its components. A few years ago, while trying to think of a creative way to spice up my annual Thanksgiving pies, I thought of increasing the inherent nuttiness of my pecan pies by using browned butter. It was at that moment that the browned butter love consumed my arteries. This recipe I'm about to share only deepens my love of browned butter. Deepens it to an ultra dark, nutty, fragrant, and rich level. I use bourbon twice in the recipe but you're welcome to omit it if you're not a fan. picture and original recipe :: here :: Ingredients For the buttered pecans: 1 1/2 cups pecans, finely chopped 2 tablespoons butter 2 tablespoons bourbon For...

If you've never heard of ruby chocolate, don't worry, you're not alone. No, it's not colored white chocolate. No they don't do anything crazy to flavor it or change it. It's REALLY pink chocolate and I REALLY love it. I was first exposed to ruby chocolate in Norway where I bought a stupid amount of ruby chocolate Kit Kats at various train stops and convenience stores. Of course its shiny newness intrigued me, but what really got me was the unique flavor. Slight sweetened and tangy like fresh berries, this is a kind of chocolate I can really get behind. Finding it in stores is difficult and buying it online just seemed a little out of my price range, so you can imagine how excited I was to find that Trader Joe's began selling it! I quickly snatched up three bags and started thinking about how to best use it. It's subtle flavor didn't need to be muted by competing ingredients, and I knew immediately that my browned butter blondie would be the p...

That review came from one of the pickiest eaters I know. Though I love nearly everything that I make, I often tire of leftovers after a day or so, so the day after I made this soup, I brought in a container of it to work. Debra remarked that she was really cold and asked if I had anything to warm her up. My Mary Poppins office is usually full of cold medicine, OTC pain relievers, vitamin c, various condiments, and antacids, but I also have a drawer full of blankets and heating pads. When she didn't want one of those to warm her, I offered her some soup at lunch. Then someone from HR wanted some. Then two other colleagues. Needless to say, there are no leftovers for me to trudge through. I must admit that I'm a little sad not to have some for dinner tonight..... Oh well, I guess I'll just make more! Here's everything you'll need to join me in making the best soup you'll ever have: Ingredients 1 pound Italian sausage, ground 1 onion, chopped ...

I love that this recipe appeals to nearly every diet. Carnivores....add a meat of choice. Vegetarians...add some cheese. Vegans....follow the recipe as is!  However you eat it, it'll warm you from the inside out and it's so healthy that you won't feel guilty about going back for a second bowl. Or a third. Ingredients 1 teaspoon coconut or olive oil 1 medim yellow onion, chopped 2 celery stalks, chopped 3 carrots, chopped 4-5 cloves of garlic, minced or grated 2 jalapenos, seeded if you don't want heat, and chopped 3 1/2 cups water 1 large can of diced tomatoes (28 ounce can) 1 can of black beans, rinsed and drained (15 ounce can) 1 1/2 teaspoons ground cumin 2 teaspoons fine sea salt 1/2 cup quinoa, dry and uncooked 1/4 cup chopped fresh cilantro 1/8 teaspoon cayenne pepper freshly ground pepper Garnishes Cilantro, lime, radishes, pico, avodaco or guacamole, chips, cheese, sour cream, crema, whatever your little heart desires In a medium ...

First of all, plan on two days prep time. I feel I should warn you NOW and not surprise you as you get into the instructions. Trust me, it's worth it and not really all that much hard work. You just need the time for the natural pectin from the fruit to get extracted. Ingredients 4 cups sliced Cara Cara navel oranges 6 cups water 6 cups sugar My Cara Cara oranges were of varying sizes, and I wound up using two bags of them from my local Trader Joe's. I'd guess 10-12 oranges.... Slice them into very thin slices and add the slices to a large dutch oven. I like a sturdier pot as there's a long cook time and I don't want any burning. Also, the acids in the fruit will react to aluminum, so play it safe with stainless steel or ceramic. To the slices, add the water and sugar, stir well to combine, and bring the mixture to a slow boil. Remove from heat, cover pot, and allow to sit at room temperature overnight. The next day, slowly bring the pot to a slow ...

Ingredients 1 stick of butter, browned and slightly cooled 1 cup brown sugar 1 large egg, beaten 1 tablespoon vanilla extract 1 cup all-purpose flour 1/4 teaspoon salt 1 cup milk chocolate chips After browning your butter, add to it your brown sugar whisk by hand for one minute. Add beaten egg and vanilla and whisk by hand for one minute. Sift your flour and add it to your wet ingredients. Add salt. Gently fold dry ingredients into wet until just combined. Fold in chocolate chips. Pour into a greased and parchment paper lined 8x8 pan. Bake at 350 degrees for 21 minutes on the second highest oven rack. This will yield an ooey gooey chocolatey blondie.