Demand-a-Dish: Chainsawin’ Makes Me Hungry!

Yeah people – Demand-A-Dish is BACK!!! My delightful parents have graciously agreed to come over this weekend for a good, ol’ fashioned chainsawin’. Dad is bringing the chainsaw and Mom will watch the spawn while I work out my rage issues on a row of overgrown privets. I am thinking about getting out the sawzall and doublefisting.

Anyhow, I promised them food. I cook for them a lot, so this is nothing special. My question for you all is, what sort of dish is perfect after a day of gas-fueled destruction in the chilly outdoors? Bear in mind, my parents are VERY conservative. I don’t know what, if any, impact this has on their dietary concerns, but I just thought you should know.

So vote for a general idea, then please leave a more specific demand in the Comments…

Is that Kosher?

So, Southern Beale will be happy to know that I am putting together my sufganiyot prep list. As this is a traditional Hanukkah dish (and yeah, I know, I am almost a month late), I want to keep things kosher. I know the milk v. meat meal thing, but other than that, I don’t know much about keeping (very basic) kosher. So if anyone has any insight, please let me know.

Not Sufganiyot. But Still Very Important.

….And It Is Sufganiyot With The WIN!!!

YAY!!! I get to make something that is filled with awesomeness AND fried! Check it out:


In general news, my Clan did the decorating and tree thing today, and I had BOTH prosecco AND the nog, so I am quite tipsy. Hope you all had a GREAT weekend!!! ‘Til next time, gaze upon this deliciousness:


Demand-A-Dish – Special Holiday Pastry Edition

YAY! The holidays are HERE – and for me, that means time to make some fancy treats. So, I thought I would kick things off with a little Demand-A-Fancy-Regional-Treat action. Below are five different pastries and/or sweetbreads that I have not ever made before. (note that buche du noel is not on the list because (1) I have made it before and (2) plan to make it later this month).

If you have any experience with any of these, making or eating, please comment and share. . SO, vote early and often and TELL ME WHAT TO BAKE!

Demand-A-Dish: Tasty Meaty Pastry Edition

So, what with Thanksgiving coming up and all, my patience free time is a bit limited. I was thinking that it would be prudent to make/bake something this weekend that is (a) delicious and (b) can be thrown into the gaping foodholes of the kinfolk around here when I am too lazy too drunk too busy cleaning and handcrafting precious gifts for them to make their healthy and delicious meals. SO, I present to you this week’s Demand-A-Dish, which has been lovingly filled with an array of tasty meaty pastry possibilities. VOTE EARLY AND OFTEN!

Demand-A-Dish Holiday Ideas…

Hola dudes. So, I am toying with the idea of having super-huggy-snuggly-special Demand-A-Dishes during the holidays, in which some lucky reader actually wins treats – or, in better step with the season – win the sending of treats to a loved one. Imagine the delight on the faces of those dear to you when they get a surprise package of edibles love from you and the relief when they realize that you did not make them.

Obviously, this would present a problem if I have to make, say, boeuf bourguignon, as I don’t see that making it through the mail. SO, I am asking for suggestions for holiday-themed foods that could theoretically be sent places.  ‘Til then, gaze upon this beauty…

Holiday Wreath




Demand-A-Dish: Special Mix and Match Edition

Hola amigos! This week’s Demand-a-Dish is HERE at LAST! And for special funtime food making instructions, you get to tell me WHAT to make and HOW to make it.  First, pick a meat:

And now, tell me how to prepare it:

Delayed Demand-A-Dish

This week’s Demand-A-Dish will be delayed ’til Monday/Tuesday on account of I will be useless until then. I would really like to do something new and fun, but need some ideas.  What do YOU think would be fun to make? Comment away and give me some ideas…



Sweet Potato Gnocchi Recipe

Here is my recipe for Sweet Potato Gnocchi with Brown Butter and Sage, adapted the original, which you can find on


These dumplings have a light texture, thanks to the addition of fresh ricotta cheese. Drain the ricotta in a sieve for two hours before starting the recipe.

Yield: Makes 10 to 12 servings


2 1-pound red-skinned sweet potatoes (yams), rinsed, patted dry, pierced all over with fork

1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours 1 cup finely grated Parmesan cheese (about 3 ounces)

2 tablespoons (packed) golden brown sugar

2 teaspoons plus 2 tablespoons salt

1/2 teaspoon freshly ground nutmeg

2 3/4 cups (about) all purpose flour

1/2 cup unsalted butter

About 3 tablespoons chopped fresh sage plus whole leaves for garnish



Line large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side. Cut in half and cool. Scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.


Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.  I froze half for later enjoyment; which still left enough to feed at least four hungry people.


Bring large pot of water to boil; add 2 tablespoons salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)


Melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.


Add chopped sage (mixture will bubble up). Season sage butter generously with salt and pepper.  Add gnocchi. Sauté until gnocchi are heated through, about 6 minutes. 


Divide gnocchi and sauce among shallow bowls. Garnish with sage leaves.


Sweet Potato Gnocchi with Brown Butter and Sage, October 2009

Sweet Potato Gnocchi with Brown Butter and Sage, October 2009

Demand-A-Dish – Special Gourmet Recipe Edition

So, I am still recovering from the news that only the best food magazine in the history of EVER is folding.  So, in honor of Gourmet and all that it has given me over the years, this week’s Demand-A-Dish consists of recipes from Gourmet that I have never gotten around to trying.  Vote early and often!

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