Recipes
117 recipes and counting.
Doug's Burgers
After years of research and experimentation, I "think" I've come up with the ideal recipe for preparation of burgers. The combination of Wagyu + Veal is my opinion provides the perfect combination of fat and flavor. While you could (easily) skip all the other ingredients and simply combine the beef and veal with some salt and pepper, I think that the other ingredients add enough flavor to justify their inclusion.
Pasta e Fagioli
I'm not sure what possessed me, but one day I simply decided I wanted to make Pasta e Fagioli. I found the best recipe I could find, made a couple of minor adjustments and we've been making it every other week since. It's really good.
Bolognese Sauce
We make a very large pot of this, eat it that night for dinner and then freeze it in Souper Cubes so we can come back and revisit later to remember how tasty it is.
Portugese Chicken
This hearty dish was inspired by frango na púcara, a Portuguese chicken dish that's cooked in a terra-cotta jug. We've streamlined the method, but kept all of the smoky, tangy, sweet flavors. The chicken is even better the next day, when the flavors have had a chance to meld. Serve with crusty bread. Less
Paella Mixta
We made this for Thanksgiving in November 2014 and it was a huge hit. Quite a bit of prep work, but once done, easy to make and super tasty. This over-the-top Americanized paella gets its smoky kick from paprika and chorizo. Why "Americanized"? Traditional paella valenciana , as documented by David Rosengarten in "The Art of Paella" in our April 2010 issue, usually contains rabbit, snails, and chicken.
Julia's Peruvian Chicken
This is from a cooking class that Julia went to years ago. It is extremely easy and very versatile. We've done Peruvian Chicken, Peruvian Pork Tenderloin and I think we did fish one time too. Remember to keep basting the chicken/pork/etc. with the marinade throughout the cooking process. YIELD Makes 2 to 4 servings ACTIVE TIME 50 min TOTAL TIME 9 3/4 hr
Caesar Salad
Caesar Salad for dinner has been a staple in our home for 30 years, since Sonia and I were married. I remember making the first one in Toronto many years ago. It has carried with us all the way to Kirkland and is still as good, or better than it was way back when it started. A bottle of oaky California Chardonnay - like Sonoma Cutrer, or our new favorite Rombauer is the perfect accompaniment. There are 4 key elements to a killer Caesar Salad: 1. Really good Reggiano Parmesan cheese (like Vacche Rosse) - and lots of it (at least 1.5 – 2 cups very finely grated – think the texture of powder snow, rather than the long strips you would get off a conventional cheese grater) 2. Smokey bacon - we use a brand called Nueske's from WI – we usually use 6 slices 3. Dressing from scratch - our own recipe with lots of garlic 4. Home made croutons from a fresh loaf of sourdough or crusty Italian bread
Noah's Banana Special
I literally made this up on the spot one night to give Noah a fun and tasty treat for a bedtime snack. There are dozens of ways to do it. Below I describe cutting the banana in half lengthwise, but you can cut it into thick coins and dollop on top, you can simply put Nutella and peanut butter in a bowl and "dip" the banana while you eat, or any of dozens of other techniques.
Guacamole
This is now customized enough that I don't remember where the original recipe came from. I love having tomatoes in my guacamole. Not a lot of people add them, but I love the fresh taste they introduce. Tip: use really good Spanish paprika to maximize the smoky flavor. Warning: the paprika throws the pure green color off, but trust me the flavor is worth the "off color" effect.