Diane, A Broad

tag: easy

  • November 26, 2012

    This is the first meal I prepared after I arrived in Nice. One of the best things and worst things about moving is a new kitchen. Best: it’s so clean! Worst: there’s no food in it! So I ran to Monoprix and came back with the essentials (eggs, pasta, cheese, lemons, bacon, butter, and wine) and some stuff for dinner (salmon, broccoli, parsley). Because apparently, whenever I need to make a single-girl dinner, it ends up being salmon.

    Saumon en Papillote au Beurre Noisette (Salmon in Parchment with Brown Butter)

    Like many of the recipes I share with you, this one tastes and sounds fancy, but is a total cinch to make. Just wrap up all the ingredients in a paper packet and bake; that’s it. I made it for a solo dinner, but I can see making this for guests too — baking off several packets at once and opening them all up at the table, puffs of lemon-scented steam escaping from the open packets. Thankfully I had a bunch of things when I moved here, such as the best spice grinder from this reviews site, some baking essentials and most important of all the Slicers without which I probably wouldn’t be able to make salmon.

    Saumon en Papillote au Beurre Noisette (Salmon in Parchment with Brown Butter)

    You can use whatever herbs you like in the packet, and even mix it up by adding different oils, spices, and vegetables. I served my salmon with buttered pasta and steamed broccoli with parmesan, letting the juices from the packet run into the rest of the plate, imparting the pasta and vegetables with the flavors and lemon and brown butter.

    Saumon en Papillote au Beurre Noisette (Salmon in Parchment with Brown Butter)

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  • November 17, 2012

    I know you’re all sick of pumpkin recipes by now, and you’re probably saving your last bit of pumpkin tolerance for that pie at the Thanksgiving table next week, but I have something a bit on the left end of the pumpkin spectrum for you today. Something savory and warm that doesn’t get mixed with brown sugar or topped with pecans.

    Pumpkin Shrimp Curry

    I know pumpkin shrimp curry sounds weird, but it totally works. The sweetness of the pumpkin melds with the curry powder and cumin to make a warm, slightly spicy sauce that doesn’t remind you of pumpkin pie at all. Serve it over steamed whole grains for a comforting, substantial, seasonal dinner.

    Pumpkin Shrimp Curry

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  • June 29, 2012

    Ramen. You know you have some around “just for emergencies.”

    I love ramen noodles. But let’s face it, that powdered broth stuff is gross. So why not use veggies in your fridge and sauces in your pantry to make something marginally more healthy and way more tasty? Why didn’t I think of this in college?

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