I know I’ve posted bratwurst and sauerkraut recipes before, but what can I say? I just love this fatty, salty, sour, funky flavor combo. Today’s recipe comes courtesy of a can of real German sauerkraut brought to me from Germany by a friend. I wanted to ADAPT the usual flavors, and turn it into a one-bowl, hearty, pasta based dish for easy leftovers. I took guidance from some of my other favorite recipes and chose to build a “sauce” for the pasta that wasn’t tomato or cream based, but rather closer to a vinaigrette. The vinegar and mustard flavors of the sauce really cut through the richness of the rest of the ingredients and help bring the sauerkraut flavor home. And in case you were wondering if this gets weird after a day or two in the fridge… nope. It just gets better!
I love stratas and I love bread pudding, but I wanted to make them even more versatile by using leftovers and preparing it in a slow cooker. This recipe has a lot of prep, but you can do it any day of the week so that you’re ready to dump into the slow cooker the morning that you’ll be eating the dish. By then, I’ve already forgotten about the work anyway!
I developed this recipe because I wanted to invent something different. I love loaded potato skins, and I wondered if it was possible to create really thin, really crispy “waffle shells” that could then be filled with loaded mashed potato filling. Unfortunately, the answer was no… but mashed potatoes on top of a waffle was still quite tasty!
I know you might think it’s too late to make a pumpkin cheesecake in 2019, but I believe in you. I came up with this recipe for a work Thanksgiving potluck, because I wanted to bring something thematic but I didn’t want it to be the same old pumpkin pie. Let me tell you, this is one of the best desserts I’ve ever made. It has a great BALANCE of both flavors and textures. The cheesecake tastes very pumpkin-y while the topping speaks strongly of pecan pie. It’s the best of both worlds and I recommend you make it this week.
As you know, I love pesto. It’s so easy and fresh and works with a lot of different foods. I recently heard about the concept of a pesto based on radicchio, the bitter red lettuce related to endive. While I was skeptical, I do like radicchio and have found it to be surprisingly pleasant in the right circumstances, so I decided to try it out with pasta, adding a quickly sautéed shrimp for some added protein.
As I’ve said before, when I get bored, I bake. Since it’s usually a spur of the moment thing and all I really want is a sweet diversion, I try to take it as an opportunity to test out a new recipe, rather than just make the same old chocolate chip cookies. This time, I decided to try to COMBINE two of my favorite types of cookies, oatmeal raisin and peanut butter, into a beautiful marriage that would taste something like a peanut butter and jelly sandwich. These would be great with raisins or other dried fruit instead of cranberries, but don’t skip the peanuts – they really give that crunchy peanut butter taste! Also, a note about the instruction to hit the pan on the counter halfway through baking: I didn’t make this up but I hoped it would help with chewiness. To hear about the origins, see this New York Times Cooking article.
My favorite thing about tacos is the toppings. They often have all of the flavor and texture anyway – who needs meat? But sometimes, it would be nice to have a filling that is good for the environment but also protein packed to make the meal feel hearty. I’ve been inspired by my vegan sister to eat more tofu recently. Here I used the tofu crumble method from blogger It Doesn’t Taste Like Chicken to make something approximating ground meat, then COMBINED it with one of my favorite taco recipes from EmilyC on Food52. It’s crucial to be patient with this method to make sure the tofu is dried out enough that it gains the texture of cooked meat.