Monday, February 25, 2013

Roasted Beet and Burrata Salad with Basil (Triple B Salad)

This Triple B (Basil, Burrata, Beets) salad must be one of my favorite Gour-Maybe salads of all time. The combination of earthy beets, with the fresh creamy Burrata and sweet basil is truly hard to beat. Seriously. That's right, I went right to the "beet" pun and didn't even think twice. The only thing time consuming with this recipe is roasting the beets. I make enough for two salads, because once I have the first one, I am already craving another. And it looks beautiful too! If you've never cooked with Burrata, it's like mozzarella and cream had a baby. A delicious, rich, creamy baby that you can buy at the store. "Burrata" means buttered in Italian - fun fact. You buy it packaged, and I use half for each salad. I used red beets, but you could use golden or a combination. The vibrant colors make this as tasty to your eyes as it is to your mouth. Don't beat around the bush. (I did it again). Go make this salad - recipe after the jump!

Sunday, February 24, 2013

Gour-Maybe Cooks Bon Appetit's Pan Roasted, Brined Pork Chop and Adds Potatoes

First, an apology. I've been way behind on my blogging. I'm going to be better though! Lots of crazy work stuff going on so far this year. Ok. Moving on. To get back on track - we are going to go back - way back - to January. Bon Appetit's January 2013 edition that is. This issue might be one of my favorite of all time. You might remember this DELICIOUS dessert: a Lemon Honey Tart with Salted Shortbread Crust that knocked my socks off a few weeks back. This pork chop was featured on the cover, and immediately my boyfriend was on his way to the store. So we decided that this would be his official blog post. We followed this recipe to a "T", so we must link to the original recipe, as Gour-Maybe can't take any credit for this one! The ingredients are super easy - the only thing you might not have are juniper berries, but you can find them with the spices at most stores. The brining makes these chops extra juicy, and pan roasting them with a butter finish makes them extra tasty. We followed the directions pretty much exactly, although I would watch the cooking times and check a few minutes before they say. The only thing you really have to decide is what to eat with them. We did smashed new potatoes with parsley and peas. I am blogging about the potatoes in this post as well. But you could do whatever side floats your boat. Or even a good salad. Read all about those chops after the jump.

Monday, February 4, 2013

Pappardelle with Shrimp in a Bacon, Leek & Shallot Cream Sauce on Baby Kale

This winter pasta is spicy, savory, creamy, crunchy, and just plain amazing. You usually have me at bacon, but you really have me at bacon AND leeks, AND heavy cream, AND shallots, AND shrimp. Did I mention it is a very easy dinner and takes about 30 minutes start-to-finish. What I love most, is the balance of all the different elements: there is spicy flavor of the shallots and leeks, the smokiness of the bacon, and the freshness of the shrimp and kale against the sauce. I serve mine over baby kale, because the warm sauce just wilts the kale and it becomes part of the dish. You don't have to. Also, if you prefer to use chicken, you could swap it for the shrimp, but the shrimp really works well here. Read all about it, after the jump!