tag:blogger.com,1999:blog-62186051545033717582024-03-05T13:23:47.404-05:00Eats@HomeLet's eat. Let's eat together. Let's Eat@Home. Here are some recipes to help.Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.comBlogger195125tag:blogger.com,1999:blog-6218605154503371758.post-65444995876514876382015-02-06T09:16:00.000-05:002015-02-06T09:20:32.161-05:00Meatball Parmesan
I was so busy getting this on the table, I neglected
to get a picture before guests dug into it.
I made an awesome Meatball Parmesan dish the other night for six. It was a combination of two recipes that I happened upon, a wonderful serendipity of my reading appetite.
The first recipe I stumbled upon was this one -- from an Esquire magazine article entitled “The meatball recipe to conquer Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-1841733624016990542014-10-16T11:34:00.001-04:002014-10-16T11:34:37.793-04:00Thoughts on homemade pizza
By Paul Briand
This isn’t the first time I’ve featured homemade pizza here.
My niece’s husband (does that make him my nephew-in-law?) wrote about his Late Night Pizza in December 2011. And my daughter, Elizabeth, in August 2011 described her Grilled Pizza as “our new favorite Sunday dinner.”
I made pizza the other night, with a wheat-based crust, using store-bought dough.
A lot of folks Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-82686818341605254332014-08-12T10:17:00.002-04:002014-08-12T10:17:42.983-04:00Shredded Spare Ribs Over Penne
By Paul Briand
Often when I shop for groceries, I have no clue what the meals will be for the coming week.
I simply go up and down the aisles and let inspiration decide. I do a mental calculation of what’s already at home, what we haven’t had in a while, what looks good, what might go together in combination, and what ingredients I’d need to pull it off.
The boneless spare ribs looked Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com1tag:blogger.com,1999:blog-6218605154503371758.post-35247958155384050912014-06-17T11:39:00.000-04:002014-06-17T11:39:17.188-04:00Meaty Penne
First off let me say that my cooking game has been way off over the last several weeks. It’s not that I’ve stopped eating, certainly, it’s just that my effort to record some of what I’ve eaten for Eats@Home has been undermined by some changing circumstances in my professional and personal lives.
That said, here is a recipe for Meaty Penne from Giada De Laurentiis that caught my eye.
On Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-12107728796690997902013-09-02T14:47:00.000-04:002013-09-02T15:01:55.378-04:00Baked Fish with Browned Bread Crumbs
By Paul Briand
My son in law Jeremy came home from a recent fishing trip with a catch of pollock.
It is a white fish, like cod or haddock, but with meat that I think is a little more dense and rich that holds up really well to baking.
He gave me two fillets and I cooked them up using a recipe that my mother has been using for baked haddock for years.
Here’s my version:
Ingredients
Two Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-72405424927784881142013-05-08T12:48:00.000-04:002013-05-08T17:54:34.288-04:00Red Wine-Braised Short Ribs
By Paul Briand
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This is a wonderful
recipe, courtesy of Bon Appetit.
I would describe it as a
stew, but the fact that it bakes for so long in the oven puts it more in the
category of a bourguignon, but with pork instead of beef.
The recipe calls for beef ribs, but I substituted pork ribs. They were a little harder to handle to cut up, but, when done, the meat fell Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-48243487449369987942013-04-03T13:28:00.000-04:002013-04-03T13:28:09.205-04:00Honey Spice Chicken Thighs
By Paul Briand
I had some chicken thighs in the fridge, and did an online search on how I might prepare them.
Here was the most interesting of what I saw: Honey Spice Chicken Thighs from the BudgetBytes blog.
I did not add the heat of the cayenne as indicated, bowing to my wife’s palate, which tends toward less heat than I might normally add.
What I liked about this blog Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-8514139275295242792013-03-13T15:21:00.000-04:002013-03-13T15:22:58.257-04:00Cheesy Short Rib and Sausage Lasagna Soup
By Paul BriandHere’s another find via Flipboard, a well-used news and information app on my iPhone.I’m a big fan of lasagna and have a few recipes here:Mexican LasagnaSkillet LasagnaUnbelievable LasagnaWhite House Turkey Lasagna with SpinachTaco LasagnaThat said, I’m not a big soup guy, but the idea of lasagna as soup was intriguing.So I followed the Flipboard link and found this recipe at Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com2tag:blogger.com,1999:blog-6218605154503371758.post-24351094461994036022013-02-27T15:50:00.002-05:002013-02-27T15:51:40.337-05:00Bacon Wrapped Meatloaf Cupcakes
By Paul Briand
Meatloaf and bacon: It’s a combination that’s very hard to resist, especially when it’s packaged together in this unique recipe I found on Yummly via the Flipboard app.
Come on, how can you not immediately fall in love with the notion of a bacon wrapped meatloaf disguised to look like a cupcake?
I served it for a big family dinner, (the recipe serves 12) and I substituted Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-10167630029067752672013-01-30T12:14:00.001-05:002013-01-30T12:14:54.934-05:00Throwdown: Chicken Marsala Stew
David, left, and me during our Marsala Chicken Stew cook-off.
By Paul Briand
My son David and I had a kitchen throwdown last weekend.
Family was in town for my granddaughter Rylin’s christening, and I wanted to serve something that would appeal to the crowd we anticipated for dinner on Saturday night.
A little bit of research into my recipe collection led me to this Chicken Marsala Stew Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-17545248130902969752013-01-23T15:34:00.004-05:002013-01-23T15:36:32.200-05:00Potato Sausage Casserole
By Paul Briand
This recipe came about from an Internet search. We had some leftover sausage from a football game throwdown, I needed to use up the meat, and I was expecting a crowd for dinner.
The most appealing recipe that came up in my search was this Potato Sausage Casserole from TasteofHome.com.
As per my normal suggestion, look for the low-sodium canned ingredients where you can, such Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-57035286402867792172013-01-16T09:15:00.000-05:002013-01-16T09:15:16.056-05:00Roasted Chicken Thighs with Lemon and Oregano
By Paul Briand
One of my favorite iPhone apps is something called Flipboard, which enables me to literally flip through a variety of news and information.
And one source of information that I keyed into my Flipboard preferences is a Recipes category, which is where I stumbled across this recipe for Roasted Chicken Thighs with Lemon and Oregano from Bon Appetit..
A couple of notes on this Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-8572460944321183932013-01-02T17:02:00.000-05:002013-01-02T17:03:46.459-05:00Spinach Dip in Filo Cups
By Paul Briand
My Spinach and Artichoke Dip is pretty popular among family and those who have made it themselves.
I've been making it for special occasions for years, but for this holiday season I wanted to try something different.
So instead of making a batch and just serving it with the usual Triscuits, I made a batch and used some to fill frozen prepared filo cups. I put dip into 45 cupsPaul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-38812935753958764872012-12-05T11:11:00.000-05:002013-01-02T17:03:09.190-05:00Balsamic Roasted Brussels Sprouts
By Paul Briand
The challenge of cooking Brussels sprouts is to prepare them in such a way that they don’t taste like Brussels sprouts.
I have not been a big fan of these miniature cabbage look-alikes, despite their abundance of vitamin A, vitamin C, folic acid and dietary fiber. I just don’t think they taste very good, given the old school tendency of boil-and-serve.
So my son Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-51650861153207083512012-11-14T12:50:00.001-05:002012-11-14T12:50:50.580-05:00Butternut Squash and Bacon Mac n' Cheese
By Paul Briand
Let me say at the outset that his recipe is awesome.
I found it, as I usually do, just trolling around various food and recipe sites, finding it at BrownEyedBaker.com.
I love mac ‘n cheese. I love bacon. Throw in the squash as a reasonably healthy addition? Sold.
The squash really adds an element of flavor and texture that makes this dish worth the work (and the many pots Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-18250953774569550692012-11-07T16:04:00.000-05:002012-11-07T16:04:26.431-05:00Crispy Old Bay Wings
By Paul Briand
This is the recipe I settled on for the tailgate chicken I brought to a family reunion last weekend at the Air Force-Army football game.
It was a three-part event: the gathering/buffet Friday night at the hotel in Newburgh, N.Y., the tailgate before the game itself at West Point, and the tailgate after the game. There was a fourth part - the gathering Saturday night back at Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-77025863014572683162012-10-31T17:04:00.000-04:002012-10-31T17:04:06.195-04:00Black Bean and Sweet Potato Turkey Chili
By Paul Briand
This recipe had us at sweet potato.
My wife Jane and I are big sweet potato fans. And, since you can never have enough chili recipes, we decided to give this recipe, which I found at OurBestBites.com, a whirl.
There’s a lot that goes into it, which makes for a fair amount of prep. But the end result is well worth it, especially at 160 calories per serving for those of you who Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-38013163059710586562012-10-24T12:07:00.000-04:002012-10-24T12:07:14.595-04:00Crispy Baked Asian Chicken Wings
By Paul Briand
My search for tailgate food continued with this recipe, which I found at JustaTaste.com.
Here’s the background: My extended family on my mother’s side is meeting for a combination football/reunion at West Point in early November for the Air Force-Army football game.
I’m looking for a chicken wing dish that 1) can feed a lot of people, 2) will still taste good cold, 3) have a Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-85074646231602864102012-10-17T09:16:00.001-04:002012-10-17T09:17:05.063-04:00Sweet and Sour Chicken II
By Paul Briand
A big family reunion is coming up in early November. It involves a football game -- Air Force at Army. It involves tailgating. And it involves a lot of food.
So I’ve been on the hunt for a dish to bring that will 1) feed the masses and 2) still taste good at room or cool temperatures.
This is a Sweet and Sour Chicken recipe I found at Mel’s Kitchen Cafe. My thought was to Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-64907910313866776202012-09-12T11:17:00.001-04:002012-09-12T11:17:49.210-04:00Garlic Roast Beef
By Paul Briand
As I was picking through the meat cooler at the grocery store the other day, I realized I had never cooked a roast before.
And the roast looking back at me from the cooler seemed the perfect starting point to remedy that situation.
The trick to a good roast is to a) not overcook it and b) have enough fat on the roast to render the juices necessary for a good gravy.
I Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-51729456623002071452012-08-08T14:35:00.000-04:002012-08-08T14:35:14.103-04:00Salmon Baked in Foil
By Paul Briand
Chef Jackie Oliver has been a constant guest as part of the NBC Today Show’s coverage of the Olympic Games in London.
Conveniently enough, I stumbled across this Oliver recipe in the August/September issue of AARP The Magazine.
His recipe for salmon that’s baked in a foil parcel with green beans and pesto is an easy, flavorful, and all-in-one method of cooking your main dishPaul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-70532778270638262282012-07-25T13:24:00.000-04:002012-07-25T13:24:10.029-04:00Whiskey-Marinated Salmon
By Paul Briand
The Saturday edition of the Wall Street Journal is a relatively new source for cooking ideas. Sometimes, the recipe ideas are a little out there -- at least for someone like me -- but sometimes the ideas are right in my wheelhouse.
This recipe for Whiskey-Marinated Salmon from last Saturday is a case in point. It’s easy, it’s tasty, and I just happened to have a new Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-52293541192418829352012-07-11T11:27:00.000-04:002012-07-11T11:27:31.603-04:00Garlic Bread Spread Buns
By Paul Briand
You like garlic bread, right? Well, how about applying the same technique to hamburger buns?
What you get it is a burger with an extra kick.
This recipe is enough for four buns. Halve it, double it, do whatever to accommodate the number of burgers you’re making.
Ingredients
4 hamburger buns
3 cloves of garlic, minced
4 tablespoons butter, softened
2 tablespoons Parmesan Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-24948388615887853052012-06-27T13:44:00.000-04:002012-06-27T13:44:52.550-04:00Asian-Style Three Bean Salad
By Paul Briand
I ran across this recipe in the USA Weekend newspaper supplement, and with a Father’s Day cookout coming up I thought it would be the perfect complement.
Fresh ginger is important here. (And here’s a tip, courtesy of celebrity chef Rachael Ray: If you have leftover fresh ginger, put it in a sealable baggie and store it in the freezer. Then just use a grater to get the desired Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0tag:blogger.com,1999:blog-6218605154503371758.post-24332360375014668332012-06-20T12:50:00.001-04:002012-06-20T12:50:43.565-04:00Crab Bisque Mac ‘n Cheese
By Paul Briand
Pinterest is a recipe magnet.
This relatively new social media site is a go-to location for foodies - the people who love to make good food and the people who love to eat it.
I saw this "pin" on Pinterest recently. That led me to a Fox News station, which acknowledged the recipe as originally coming from the Milk Marketing Board.
I made this as a side dish for a Paul Briandhttp://www.blogger.com/profile/15021826189172445255noreply@blogger.com0