Category: fall

Menu 15 – Post Trick or Treating “Stopping by” Goodies

I’m not really sure how it happened, but last year our house became a landing pad for several trick or treating families. Maybe it was the open door, the surprisingly cold weather and the open bottles of bourbon. I expect this year will be no different – but THIS year I will be prepared…with more than just, you know, bourbon. After everyone is trick or treated out, the kids can watch Hotel Transylvania and count their candy. The adults can grab a slice of lasagna, a bowl of soup or a wedge of pasta pie (EPIC). Nothing particularly Halloweeny or Spooky about those, but it’s all delicious. The lasagna is a family recipe – from Kansas (yes, Kansas) with a lot of meat. The bucatini pie will have no meat – so everyone should be happy. The soup just sounded good on a cold night. And last but not least, a lot of garlic bread. At least that will keep the vampires away. Have your friends bring their favorite drinks. But open your own bourbon. Somehow Halloween doesn’t seem complete without it.

Menu 15 - 10 29 2015

Tips and Notes

Look how cool this pasta pie is…http://food52.com/blog/14299-why-pasta-pie-is-the-make-ahead-recipe-and-leftover-you-ve-been-seeking

And this farro soup). Page down, you will find it. Make ahead. Perfect on a cold night.

This internet is FULL of garlic bread recipes… this one looks pretty delicious.

Last but not least, my family lasagna recipe. I don’t claim to be a recipe writer – so email savegourmet@gmail.com with any questions! Kansas Lasagna

Menu 14 – Apples All The Time!

So you went apple picking…and now you’re feeling overrun. What on earth are you going to do with 85 apples? It seemed so fun at the time. The web is filled with ideas for apple overflow (pies, sauce, butter). But maybe you want to create a meal, or, surprise surprise, a menu out of your apples! There is a restaurant near us called Applewood that hosts theme dinners where an ingredient is highlighted throughout the meal. That is what I am doing here. Bring on the apples!

We start with a cocktail. Forget apple martinis – we are going hard cider here with The Pork Chop from Miami’s Yarbird. Next, a big bowl of a crisp salad from Eye Swoon (click, it’s gorgeous – and do not skip the basil, it makes it). Because you called 10 friends to join you, you need a huge pork shoulder like the one from Pioneer Woman roasted with apples and onions, and smartly paired with wild rice (we need more wild rice in life). To finish, you’re taking everyone to Russia with a simple and gorgeous Apple Sharlotka from The Smitten Kitchen. Happy eating!

Menu 14 - 10 21 2015

Tips and Notes

But first, a hard apple cider cocktail…The Pork Chop

and then, this lovely crisp SALAD…served alongside Pork Shoulder With Apples and Onions and wild rice.

To finish, this gorgeous Apple Sharlotka

Really? You still have apples? Ok. Pickle some (http://food52.com/recipes/16743-quick-pickled-apples) and serve cold the next day with leftover pork. Chop them and mix them with breakfast sausage (more pork!) and freeze. Infuse some vodka and make this cocktail: http://www.whatkatieate.com/recipes/apple-ginger-and-cranberry-vodka-cocktail/. Mix up apple pie filling, freeze it and use in pie, a galette or over pancakes.

Still more? Jeez. Drop them in brown paper bags, create a cute drawing and give them to your dinner party friends as parting gifts (look at you the creative host).

AND then there’s THIS great idea – use the apples for the table! Look at this gorgeous table design from the super talented Little Green Notebook!