Between my herb garden and my CSA shares, I’ve been getting lots and lots of basil lately. That inevitably leads to pesto. I have a recipe I’ve been using for a while already posted on this site, but I like this version just a little bit more. It was given to me by a friend of mine. … Continue Reading →
Continuing with the red theme of the Valentine’s Day dinner I served last Saturday, I chose this recipe for the main course. It’s based on a highly rated recipe from epicurious.com with several modifications. Print Roast Cornish Hens with Cranberry-Thyme Sauce Prep Time: 10 minutesCook Time: 45 minutesTotal Time: 55 minutes Yield: 4 servings Ingredients4 1-1/2 to 2 pound Cornish games hens 5 tablespoons butter, softened, divided 2 tablespoons brown sugar 4 teaspoons chopped fresh thyme, divided 1 tablespoon all purpose flour 12 ounces low-salt chicken broth 1 cup white grape juice 3/4 cup frozen cranberry juice cocktail concentrate, thawed … Continue Reading →
This is a fantastic pizza sauce, and it’s very easy to make. Use fresh oregano if you can find it; it really does make a world of difference. This sauce is based on the recipe in Rose Levy Beranbaum’s The Bread Bible. Print Margherita Pizza Sauce Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes Yield: Enough sauce for one 14-inch pizza Ingredients1 cup (8 ounces) canned crushed tomatoes, with their juices 1 tablespoon olive oil 1 large garlic clove, chopped 1/4 teaspoon hot pepper flakes 2 teaspoons chopped fresh oregano 1/4 teaspoon sugar 1/4 teaspoon salt Freshly ground … Continue Reading →
I started DawnsRecipes.com one year ago today. That’s not to say I didn’t have a recipe blog before then. I just didn’t have one with an easy-to-remember URL. It didn’t always have such nice pictures with the recipes, and there was no commentary at all. It was basically just my recipe collection in an internet accessible format. I did migrate all those recipes to this site at the onset, and I’m going through them as I have the time to add the missing pictures and commentary. Today I’m doing something a little different. I’d invited my dad over for lunch … Continue Reading →
I originally found this recipe in Gourmet Entertains (2000), but I’ve made a few changes since I first tried it. It is absolutely the most flavorful prime rib I’ve ever tasted, and the paste cooks up into a wonderful crust. Your house will smell amazing when you make this. Another plus is that it’s very easy to prepare, especially if you have your butcher trim the roast for you. I served 5 people with a 7-pound roast and had very few leftovers, which my husband and I made into “French Dip” sandwiches the next day. Yum! Print Herbed Prime Rib … Continue Reading →