This is an easy, and YUMMY, take on a dish my mom used to make when I was growing up. The pork works really well in this, as does the sour cream. You can also use nonfat Greek yogurt in the place of the sour cream if you want to save some fat and add some protein - it's got the same taste and texture.
Entrees
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Categories: Entrees, vegetarian
What I love about this dish is that, while it does involve bechamel (the classic French white sauce), the endive makes it a bit lighter and less overwhelming. The sautéed leeks, peas and herbs give a bit of sweetness, which nicely offsets the bitterness of the endive, and the white beans add some protein, which makes this a really nice meal.... |
Categories: Entrees, vegetarian
Recently, I decided to experiment with making my own butter from heavy cream (it’s dead easy - literally just whip heavy cream until it’s way past the stiff peaks stage and the butterfat will start to clump together and pull away from the buttermilk), and I ended up with about a half-pound of lovely salted butter, and a cup of buttermilk to... |
Categories: Entrees, vegetarian
This idea came from the end of Ratatouille , of all places - I love roasted vegetables, and I just loved the elegance of the final dish (which is actually called Confit Bayaldi, and is a new take on the traditional ratatouille). This one uses different veggies than the traditional recipe and a completely different sauce on the bottom... |
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There is SO little that is tastier than this dish. It has a lot of ingredients, but once you get everything cut up, it’s remarkably easy to put together. This’ll easily serve 4-6 (more if you eat a lot, but it’s absurdly filling) and will keep really well as leftovers. This is really easy to make vegan as well - just omit the butter and bit of... |
