Notes: Super delicious, no adjustments.
Recipe: Florida Pie, available in Baking: From My Home to Yours by Dorie Greenspan.
Notes: it’s key lime pie AND coconut cream, so basically the best thing ever. Sometimes I make the crust myself, but this time I bought one instead, which Dorie actually recommends in the book. This seems to make a lot of meringue, which is a good thing if you’re like me and accidentally totally char the top under the broiler and have to remove the burnt pieces and still have plenty underneath to try again.
Notes: I’m a sucker for a creamy blue cheese sauce, but the walnuts and grapes work super well in this too, giving it more texture and a little lightness to break it up. Yum.
Notes: I am not generally a big soup person in general, but even I get cravings once in a while. This is easy and satisfying. Only adjustment was that the only tortellini package size I could find was 9 oz instead of 6 oz, so it’s a little heavier.
Notes: On the labor intensive side, but delicious.
Notes: This recipe is basically just a series of things I find tasty, so it’s no surprise I enjoyed it a great deal. It did end up a little gloopier/more liquid than I would have preferred, but I think that can be prevented in the future by using a larger baking dish.
Recipe: Spinach and Chickpeas with Bacon. Also available printed in the cookbook Gourmet Today by Ruth Reichl.
Notes: This is one of my favorite things to eat for a quick lunch or dinner; I’m not sure how many times I’ve made it by now. Two adjustments I always make are to skip the boiling of the bacon and to increase the amount of garlic to at least three cloves. Other changes that I make occasionally are to add an extra slice or two of bacon, or add a bit of cumin or chili powder instead of the red pepper flakes for a bit more flavor.