Agile Practice, Recipes, Photography and Maker Magazine
When anyone asks the question “what is your favorite dish?”, this is it. Everyone who’s eaten it has fully enjoyed it. Chicken Divan, food of the gods … or at least, my food of choice. It’s creamy, tart and has large quantities of cheddar cheese. This is good in every way other than for your heart. It contains more butter…
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This is a little spin on your off the shelf “Beef & Broccoli”, replacing the broccoli with areomatic Onion. I hadn’t made this since I was 14 or 15. It’s been a while and a great way to use the Top Round on sale at Safeway for $1.99 / lb.
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What to do with all those use vanilla pods from making French Toast, Creme Brulee or Pecan Pie? Vanilla Pods still have a lot of flavor in them and if you haven’t used the pod in your dish, the pod deserves a second life.
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Here’s a gourmet twist on a recipe for Pecan Pie found on the back of a bottle of Karo Corn Syrup. Notable changes include the use of Vanilla Sugar and Madagascar Vanilla Beans. Pecan Pies are really a custard, originally invented by the Karo company to sell more Corn Syrup. I often call it ‘Candy Pie’.
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