A few years ago, I found a recipe on Epicurious, that was basically like the recipe I’m about to post here. (I have since made a few substitutions.) So the second time I decided to make it, was on the day that my in-laws came to our new house, after we got married. It was only my third time of meeting them (once after our engagement, and then on our wedding and then this third time) so trying to be extra efficient, I started prepping all my ingredients in the morning so that we could just put it in the oven after they arrived from the airport. Easy Peasy, Lemon Squeezy. Right?
Where recipes are more of a recommendation, and not the rule.
Jeanette - Off The Cuff
- Off The Cuff Cooking
- My name is Jeanette, and I was born in Sweden, but unlike the famous Muppet, I am not a professional Swedish Chef. I actually went to school for art, design, and photography. Beyond that, I worked as a freelance indie-rock critic for several magazines in the late 90s and early 2000s. I even took a crack at running a PR company for a while. However, cooking has always been in my DNA--my dad's brother was a chef and culinary arts instructor, my dad's father was a pastry chef, and my mom's mother was a caterer, and at the age of 92, she published a cookbook of traditional Finnish breads and pastries. Everyone else in my family loves to cook, too, and we're not afraid to experiment. Usually I end up inventing dishes (with or without outside inspiration) with whatever I have on hand, hence "Off the Cuff." I might make very Scandinavian dishes (meatballs, and salmon with dill-potatoes) or ethnic like Thai, Japanese, Mexican, Italian or Spanish. By the way, you can put bell peppers in almost all cuisine! (Drop me a line, at o f f t h e c u f f c o o k i n g "at" g m a i l followed by the dot-com. :)
Monday, March 21, 2011
Bacon-Asparagus Lasagna
A few years ago, I found a recipe on Epicurious, that was basically like the recipe I’m about to post here. (I have since made a few substitutions.) So the second time I decided to make it, was on the day that my in-laws came to our new house, after we got married. It was only my third time of meeting them (once after our engagement, and then on our wedding and then this third time) so trying to be extra efficient, I started prepping all my ingredients in the morning so that we could just put it in the oven after they arrived from the airport. Easy Peasy, Lemon Squeezy. Right?
Tuesday, March 8, 2011
Pork Schnitzel with sauteed mushrooms and egg noodles
My husband and I recently celebrated our anniversary by going up to the quaint Bavarian-themed tourist town of Leavenworth, located in the Cascade mountains in Washington State. Clearly, with the Alpine menu options that are prevalent, we had to do at least one “authentic German” meal. So we had schnitzel, with red cabbage sauerkraut, and egg noodles with mushrooms. Now back in the day-to-day of normal life, I thought we would try to recreate that meal (all but the red cabbage sauerkraut which I didn't have...) to take a bit of Bavaria back home to us.
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