Everyone knows I like to cook and I like to try new recipes. I thought it might be fun to share some of the new recipes as we try them out.
For Father's Day, we enjoyed three new recipes. All of them were from June 2006 Bon Appetit.
We started our dinner with a Corn and Crab Bisque.
I altered the recipe a bit. I halved it and we had plenty for our family plus leftovers. I used imitation "Krab" instead of the real stuff. The real stuff was not to be found in Hurricane. I also substituted chicken stock for some of the crab juice, that stuff is strong. Tom loved the soup. I thought it was just okay.Our entree for the evening was Spice-Rubbed Chicken and Vegetable Tacos with Cilantro Slaw and Chipotle Cream.
These were delicious and very easy to make. We decided they could be all veggies and still be yummy. They contain a perfect amount of spice, flavor, and crunch. The slaw was good enough eat by itself. The only alterations I made to the recipe was I used shredded cabbage and carrots in place of the coleslaw mix and we added onions to the vegetables. We definitely will make these again and actually I did later in the week for my mom's birthday. They can be whipped up very quickly.
These were delicious and very easy to make. We decided they could be all veggies and still be yummy. They contain a perfect amount of spice, flavor, and crunch. The slaw was good enough eat by itself. The only alterations I made to the recipe was I used shredded cabbage and carrots in place of the coleslaw mix and we added onions to the vegetables. We definitely will make these again and actually I did later in the week for my mom's birthday. They can be whipped up very quickly.Our final new recipe of the evening was a Key Lime Pie Sorbet.
Those who like a nice, tart and very rich sorbet will love it. I know Porter and I did. It was a bit too rich and tart for Tom. I took some to Suzanne and of course, she devoured it. We made another batch for my mom's birthday, and it was a hit. Again, it is a very simple recipe. It takes time to process it in the ice cream maker and then harden in the freezer, but it is well worth the wait. It has a very soft set from the ice cream maker, but comes out with the perfect consistency after being in the freezer a few hours. The second time around I used a tad less lime juice and added a teaspoon of white vanilla. I also doubled the recipe both times. The recipe only yields three cups so I suggest doubling it if you think you will like it at all.
I would love to know if anyone tries these recipes and what you think of them.
Bon appetit.
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Those who like a nice, tart and very rich sorbet will love it. I know Porter and I did. It was a bit too rich and tart for Tom. I took some to Suzanne and of course, she devoured it. We made another batch for my mom's birthday, and it was a hit. Again, it is a very simple recipe. It takes time to process it in the ice cream maker and then harden in the freezer, but it is well worth the wait. It has a very soft set from the ice cream maker, but comes out with the perfect consistency after being in the freezer a few hours. The second time around I used a tad less lime juice and added a teaspoon of white vanilla. I also doubled the recipe both times. The recipe only yields three cups so I suggest doubling it if you think you will like it at all.I would love to know if anyone tries these recipes and what you think of them.
Bon appetit.
1 comment:
I am so impressed with your cooking. It sounded great!
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