Buttery Mushrooms

http://smittenkitchen.com/2010/12/garlic-butter-roasted-mushrooms/

Sausage Soup

Cooked at Loi's old place at Bernal.

http://smittenkitchen.com/2007/10/sweet-potato-and-sausage-soup/

Carrot Souffle

Thanksgiving dinner in MN.

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000385174

Remade on:
11-22-2012 for Thanksgiving in Tahoe w/the Sparks
11-28-2013 for Thanksgiving in the S. household

Roast Butternut Squash and Lentil Salad

Made for dinner with David.

http://smittenkitchen.com/2010/10/spicy-squash-salad-with-lentils-and-goat-cheese/#more-6891

Remade on:
02-20-2011 for dinner at John's place w/Loi, Cindy, Sam
12-02-2012 - used arugula this time, mint may be fun to try next time
02-14-2012 - remade by J for N on V-Day
01-22-2014 for dinner with the Contavallis to meet Irene, this was preceded by the Squash Man dance:

Roast Chicken

Made for dinner with David


SERVES 4

A three-and-one-half-pound bird should roast in fifty-five to sixty minutes while a four- to four-and-one-half-pound bird requires sixty to sixty-five minutes. If using a V-rack, be sure to grease it so the chicken does not stick to it. If you don’t have a V-rack, set the bird on a regular rack and use balls of aluminum foil to keep the roasting chicken propped up on its side. If using a kosher chicken, skip the brining process and begin with step 2.

INGREDIENTS

1/2cup table salt

1/2cup sugar

1 whole chicken (about 3 pounds), giblets removed and reserved for another use, chicken rinsed and patted dry with paper towels

2tablespoons unsalted butter , melted

Vegetable oil for brushing v-rack

INSTRUCTIONS

1. Dissolve the salt and sugar in 2 quarts cold water in a large containet. Submerge the chicken in the brine, cover, and refrigerate for 1 hour. 

2. Place shallow roasting pan in oven and heat oven to 375 degrees. Brush chicken with butter and sprinkle liberally with salt and pepper.

3. Remove heated pan from oven and set oiled V rack in it. Place chicken on rack, wing side up. Roast 20 minutes, then rotate chicken, other wing side up. Roast 20 minutes, then rotate chicken, breast side up. Roast until instant-read thermometer inserted in breast registers 160 and in thigh registers between 165 and 170, 10 to 15 minutes longer. Transfer chicken to cutting board; let rest 20 minutes. Carve and serve.

Remade on:
04-02-11 for dinner with Alex and Diana

Buttermilk Waffles

http://www.epicurious.com/recipes/food/views/Belgian-Buttermaffles-with-Glazed-Bananas-232170

Remade on:
12-31-2010
01-01-2011
09-18-2011 on patio w/David & Alex
10/9/11 on patio w/Leah & Zack & skim
01-01-2012
and numerous other times

Quinoa Black Bean Salad

Originally made for a pot luck dinner at Pie Ranch.

http://www.nytimes.com/interactive/2010/10/10/magazine/potluck-recipes.html?src=me&ref=general#/all/

Remade on:
01-01-2011