Cocktails: The Happy Sherlock

Today’s recipe is brought to you by Elsa, Dinners With Dan‘s newest featured contributor!  

It’s time to start a new aspect of Dinners With Dan. Great meals are often complimented by great drinks.  And great drinks make for great times, and really, what more could you ever ask for?  It is with this in mind that I would like to introduce my good friend Elsa.  Elsa will be sharing a couple drink recipes with us each month, and if the rest are like this one, I know I’m in trouble.  I hope you all enjoy as much as I am.  Without further ado, to Elsa:

This week I’ll be talking about my signature cocktail – the Happy Sherlock.

For those of you who aren’t aware of the magical practice of infusing liquors, you are about to learn how to upgrade your home bar from that cheap nonsense you bought at the liquor store, to something your friends will ask you to make for them!

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Baking with Blaire: Pumpkin Patch Cookies

Today’s recipe is brought to you by Blaire, Dinners With Dan‘s newest featured contributor!  

The weather may be starting to cool down, but Dinners With Dan is about to heat back up.  Thanks to all my friends who are contributing to the blog, and for all of you for being patient these last couple weeks while I’ve gone through some big life changes.  More on that to come, but I’ll be back up and posting myself very very soon!

In the meantime, I’m extraordinarily excited to introduce the newest feature at Dinners With Dan: Baking With Blaire.  One of my best friends from college, Blaire is going to be sharing a couple of her favorite baking recipes with us each month, and I couldn’t be more thrilled. The recipe she is sharing today definitely put me in the mood for some Fall treats, and I hope when you’re finished reading, not only do you want to try this delicious recipe, but you want to bake and get out to the pumpkin patch too!

Pumpkin Patch Cookies

Fall is by far my favorite season. It has my two fave holidays, Halloween and Thanksgiving. Nature throws a party with confetti colored leaves.  I get to wear all my fall clothes and boots. But most of all, I can start making all the Fall and Winter baked goods I’ve been craving since the start of Spring.  Zucchini bread, banana nut muffins, cranberry bundt cake, and above everything else, PUMPKIN ANYTHING. Seriously guys, I’m obsessed.  I have a problem.  So, in order to feed my addiction, the first thing I bake when September 1st rolls around are my Pumpkin Patch Cookies.

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Recipe: Geschnetzeltes Zürcher Art mit Rösti

Today’s recipe is brought to you by James, one of Dinners With Dan‘s featured contributors!  

Welcome to part 2 of Dinners With Dan‘s first “international” week.  Yesterday, Alex gave us her Poulet de Terre recipe, and today, James is sharing a traditional Swiss dish with us.

My mouth watered and my stomach growled as soon as I saw this, and I know yours will too.  Enjoy!

Zürcher Art

This is a traditional Swiss farmer dish, very hearty and the perfect meal after a hard day’s work. Every Swiss household has its own recipe, from the amount of sauce to the type of meat. For instance, traditionally one should use veal in this recipe, but I have opted to use chicken instead as it suits my tastes better.

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Recipe: Poulet de Terre (Le repas des Pauvres et Paresseux)

Today’s recipe is brought to you by Alex, Dinners With Dan‘s newest featured contributor!  

Are you ready?  This week, Dinners With Dan is going international.

First up we we have a wonderful recipe from my very good friend Alex who is currently studying abroad in France!  I hope you get as much of a kick out of this recipe as I did =).

Poulet de Terre

 

The most difficult part of being a college student is finding ways to eat healthy. I know my friends and I will go to events we don’t care about at all just because they had a flyer saying “Free Food”. It’s a real struggle, especially if you’re studying abroad in a country you have never been to before, and you can’t recognize the labels on the food that you buy. However, my philosophy is: if it tastes good, doesn’t make me sick, and is cheap, I’ll usually eat it again.

I’ve been studying literature in France for the past month and there is a small grocer down the street from my dorm. Basically, once a week I go to the grocer with an empty backpack, grab whatever looks good, and hope I live to see the next day. In keeping with my newest tradition of “trying new things” (which is a phrase middle-aged women use as an excuse to date 20-somethings) I decided to use our disgusting kitchen for more than just swallowing spoonfuls of Nutella with milk and actually cook something!

 

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Recipe: Asian-Roasted Chicken

Today’s recipe is brought to you by Simmy, Dinners With Dan‘s newest featured contributor!  

Up to this point, the recipes that have been posted on Dinners With Dan have been relatively quick – they have been recipes you can put together easily at night when you come home at the end of the day.  Well, there are plenty of recipes that take a lot more time and preparation, and that are quite rewarding to make!  Once a month, Simmy is going to be posting a recipe that takes a little bit more time, or a little bit more work – as Simmy likes to call it, “Your Monthly Food Project.”  For her first recipe, she’s kept the concept and ingredients simple, but she’s added in the added dimension of time.  I can’t wait to try this recipe, and I hope you can’t wait to either!

Asian Roasted Chicken - Pre-bake

On a recent Sunday, as I was scouring the internet for my next food project, I decided I wanted both roasted chicken and something with Asian flavors. So I decided to make my own Asian roasted chicken.

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Essay: Healthy Food, Healthy Planet

While so far, Dinners With Dan has been recipe-heavy, food isn’t always just about recipes.  There’s a lot more to the culinary world than simply combining ingredients and making tasty dishes: where does the food you’re buying come from?  How was it grown or raised?  How do our food choices affect the environment?  The economy?  When it comes to eating, I feel there is a time for recipes, and also a place for reflection.

It’s with this in mind that I am excited to welcome you to a new aspect of Dinners With Dan.  Today’s blog post is brought to you by Molly, one of Dinners With Dan‘s new featured contributors and short essayists.  Molly will be contributing short essays to Dinners With Dan and I leave it to her to introduce herself and give you a preview of things to come.  I hope you enjoy her writing as much as I do.

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The First Dinners With Dan Dinner Party!

Dinners With Dan Dinner Party!


Last Thursday was the first Dinners With Dan Dinner Party, and it was a great success!  I’m already looking forward to the next dinner party this month!  (And I learned a lot from this first one, like make sure to get recipes the day of or right after so I’m not posting this a week late =).)

My friend Simmy hosted the evening and it ended up being a small and intimate gathering as my friends Meg, Ashley, and Kristen also joined in the festivities.  The recipe for the evening was simple: bring a dish to share (anything was fair game!) so we could all enjoy a great dinner and I would post pictures and the recipes after!

I made my All-Vegetable Lasagna for the dinner party, but read on to find out about the other amazing dishes we all enjoyed!

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Recipe: James’ Junk Salad

Today’s recipe is brought to you by James, one of Dinners With Dan‘s new featured contributors!  He is sharing one of his go-to meals and it looks absolutely delicious, so keep reading!

James' Junk Salad

The following recipe is my twist on a pasta salad resulting from far too many leftovers, a desire for something simple yet delicious and a love of pasta. It’s a recipe that came from my own taste buds and those of my friends and family.

This recipe originally came about from my need of a food source that would get me through engineering exams I had 24 hours to complete and that usually took between 12 and 18 hours of solid work. There were therefore a few requirements that had to be met:

1)    It had to be something simple, containable and not messy. I wanted something I could snack on without it getting all over my books, notes or computer, yet was easy to make and versatile enough that I could substitute a variety of ingredients, without compromising taste. I was terrified I would finish a design, only to see it covered with pasta sauce, so I had to think of an alternative.

2)    There had to be a steady supply. Although taking a break during a long exam period is highly suggested, you don’t want to be forced to take a break and perhaps spend 20-30 minutes cooking a meal. You should have the flexibility to take a break when your BRAIN needs one, not when your stomach needs filling!

3)    It had to be something I wouldn’t tire of. Obviously I would have other snacks and meals planned, but when I got a hankering for food, I wanted to be able to turn to something that I knew I would enjoy time in and time out. As you will find out, I am a huge fan of pasta.

In the end pasta salad seemed like the only reasonable choice.

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Recipe: All-Vegetable Lasagna

 

This past Thursday I got together with a few friends for the first Dinners With Dan Dinner Party.  It was an absolute blast!  I will post about all of the dishes in a little bit, but I wanted to at least share with you the dish I made for the evening, and that I think turned out extraordinarily well: an all-vegetable lasagna.  I had never made the recipe before, and I’ve adjusted it below to how I made it, but I definitely recommend this!

 

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