Our American Cuisine 10/30/21 Our American Cuisine 10/30/21

Fried Squash Blossoms

Perfumed with the essence of summer squash, these fritters find comfort in our favorite bubble bath. Just add a soft powdering of flour and a light dip in egg, and little more is needed to make these blossoms golden beyond compare.

Our American Cuisine 10/29/21 Our American Cuisine 10/29/21

Shrimp Daikon Soup

The foundation of any soup is water, to which all manner of meats, fruits, and veggies can lend their flavors. A roux, rice, or quick blend could thicken it or fill in a stew, but I’d rather not turn a hefty hog into goo and mush little shrimp, too. So, let’s keep things clear (literally) and add just what we need on top (AKA garnishes).

Our American Cuisine 10/28/21 Our American Cuisine 10/28/21

Duck Fat-fried Maitake Mushroom with Thyme, Honey, and Balsamic Vinegar

As I walk through the forest where I trample unseen, I spot a few mallards and kill them clean. But that’s not enough for more than one, so I grab some shrooms and have some fun. Add a little thyme, honey, too, and then balsamic is all you need to make them coo. So, snap on the stove, and open the fridge because no one will leave even a single smidge.

Our American Cuisine 10/27/21 Our American Cuisine 10/27/21

Simple Grilled Pineapple with Homemade Whipped Cream

Ripe pineapple is incredibly sweet. Raw, it’s juicy and a reliable treat. To mellow the fruit and keep life fresh, add charcoal. Then, think like Boulud as he grills avocados. Mix your fruit with fat, a few spices, and brown sugar, and, before you know it, your pineapple tastes like coconut. Voilà!

Our American Cuisine 10/26/21 Our American Cuisine 10/26/21

Grilled Coconut Shrimp Skewers with Cilantro and Ample Lime

Let the sun shine in as you skewer your shrimp. Rounded with coconut oil, bursting with ample lime and little more, nothing else can make your summer soirée such a success. Within minutes, you’ll be finished, and the grill will be ready for another go.

Our American Cuisine 10/25/21 Our American Cuisine 10/25/21

Chocolate Pudding

When I was a freshman and sophomore in college, my university had a program at the student center called “late meal.” I loved it. (There was also “drunk meal,” but that was different.) I would rush from lunch to get my piles of puddings, stacks of jalapeno chips, and a finite number of peanut butter cookies before class.

Our American Cuisine 10/24/21 Our American Cuisine 10/24/21

Grilled Turmeric Chicken Breasts with Baby Bell Peppers

Grilled chicken is a requirement if you are grilling chicken. If you don’t have legs and ran out of wings, then breasts are a wonderful substitute that guests will love. Drown them in dairy, fatten them with flavor, and season your oil to make the baby bells jealous.

Our American Cuisine 10/23/21 Our American Cuisine 10/23/21

Lime Cream Pie

I often associate key lime pie with other “classic American” desserts like ice cream sundaes and white bread. However, as a Midwestern US-er used to imported fruits and exotic veggies, I have yet to come across those special little limes that I can squeeze.

Our American Cuisine 10/22/21 Our American Cuisine 10/22/21

Strawberry Balsamic Salad with Aged Gouda and Walnuts

Savour and pop goes the gouda, rip the red lettuce, and smoosh the strawberry in this friendly salad. The whole combines with a toss and minimal loss, making its way to plop on your plate. The bite of a berry balsamic vinaigrette balances the rich notes of the cheese, while the curves and tender crushing of walnuts finish off the salad.

Our American Cuisine 10/21/21 Our American Cuisine 10/21/21

Healthy Shiitake Spinach Pasta

Here, we need not worry that a little is too much. As the fat is pure and the trappings simple, verdant greens, curly cavatappi, and a few fungi fill stomachs and empty bowls. While elaborate preparations (eventually) take your breath away, a healthy supper is always welcome in our hearts.

Our American Cuisine 10/20/21 Our American Cuisine 10/20/21

Nasi Goreng and Gordon Ramsay-Inspired Fried Rice

Like many others in the 21st-century, I enjoy watching YouTube. I often use it as a resource to see how other people cook, learn new techniques, and pick up interesting flavor combinations. Nasi Goreng is an Indonesian fried rice that Gordon Ramsay made his iteration of in a tropical field while shooting “on location.”

Our American Cuisine 10/19/21 Our American Cuisine 10/19/21

Chocolate Cake ”Just Like the Box!” with Cherry Compote and Homemade Whipped Cream

For the homebaker, replicating the simple and standard flavors of the box without ol’ Betty and Mr. Hines is an entertaining exercise. While a fancy French cake or Austrian torte adds depth and distinction, the high-low mix of chocolate cake “Just Like the Box!” with cherry compote and homemade whipped cream is the perfect fix.

Our American Cuisine 10/18/21 Our American Cuisine 10/18/21

Cherry Turnovers

Our turnovers of tart berries enrobed in light puff pastry cannot be turned down. Warm and proud on the baking sheet, these obedient little guys are happy to be eaten and fulfil their natural purpose. Yippee!

Our American Cuisine 10/17/21 Our American Cuisine 10/17/21

Aged Asiago and Black Pepper Gougères

A Cheeto is a cheese puff, merely bright orange and highly prepared. A cheese gougère, while open, airy, and puffed it be, is distant kin with its crunchy face and soft center.

Our American Cuisine 10/16/21 Our American Cuisine 10/16/21

Spinach and Feta Frittata

Eggs, spinach, and feta quickly come together for a fantastic frittata. Stirred on the stove and finished under the broiler, this dish needs little more than a cast iron skillet to put breakfast in your mouth.

Our American Cuisine 10/15/21 Our American Cuisine 10/15/21

Thick-Cut French Fries

With fluffy insides, full of flavor, and a catchy sauce all its own, let’s remember the little fry, and make it at home.

Our American Cuisine 10/14/21 Our American Cuisine 10/14/21

Blueberry Muffins

Blueberry muffins have always held a special place in our family. This recipe shines with a light sugar coating and a special blend of buttermilk bliss, lending a pleasant bite to your breakfast.

Our American Cuisine 10/13/21 Our American Cuisine 10/13/21

Puff Pastry Rectangles

Crisp and fabulous on its own, puff pastry is a pain to make. But it’s worth it...While the traditional method often includes only the most basic ingredients—flour, butter, water, and salt—a dash of vinegar and a pinch of sugar lend balance. With an air conditioner and refrigerator, 1458 layers of buttered beauty are only a few folds away.

Our American Cuisine 10/12/21 Our American Cuisine 10/12/21

Tonkatsu

Tonkatsu pairs plump pork with crispy panko to deliver a bond of deliciousness.

RECIPES