Recipes By Drbabs
5 recipes found
Peanut Butter Fig Jam Sandwich with Banana
I love Trader Joe's Fig Butter so much that I continually looking for ways to use it. This Peanut Butter And Fig Jam is one of my favorite breakfast recipes.
Gingersnap Icebox Cake for Abbie's birthday
Y'all know aargersi--whose real name is Abbie--she's the long time Food52er known for being fun and funny and ENTHUSIASTIC!!! Turns out she's exactly like that in real life--and as generous and sweet as she is fun and funny. She organizes Ladies Lunch here in Austin---once a month she chooses a restaurant (or food truck or picnic spot), sends out an email, and whoever can shows up, hangs out, has lunch. I found out that she recently had a birthday--a big one--(I won't tell you the number, but it starts with 5…) so we turned the tables on her and made this month's ladies lunch a birthday party. I wanted to bake a cake, but my husband begged me not to turn the oven on, so I decided on icebox cake. The local grocery store didn't have Nabisco chocolate wafers, but they did have really good ginger snaps, so ginger snap it was. I wasn't sure if they would soften overnight (they were really crunchy) so I kind of overdid it on the whipped cream, but no one seemed to mind.
Quick, Easy, Non-Greasy Spiced Roasted Almonds
I love roast almonds, and I love them spiced, but I find that when I use oil to make the spices stick they sometimes come out unpleasantly greasy. I tried water, and it solved the problem. You can add whatever you like. Have fun.
Onion and Red Pepper Confit
I always look forward to spring when Vidalia onions are in season. I like to saute them in a little oil and sometimes butter until they are brown, soft, and sweet. In this recipe, I added chopped garlic and roasted red peppers, cut to about the same size as the onions. The longer you cook this, the better it gets. Tonight I served it over some simply grilled fish. (local fresh-caught fluke, purchased directly from the fisherman at the farmers' market yesterday...amazing.) It's good as a topping for crostini--brush the sliced bread with a little oilve oil, toast it, layer on some fresh ricotta cheese, and put this on top. It can be added to pasta sauce, used as a filling for an omelet, a topping for hamburger, or served with roast potatoes. - drbabs
Tomato Sandwich
It's early here for tomatoes--- we haven't yet gotten them in our CSA box-- but fortunately there's a small farmer near us who has just started selling his tomatoes--and they are wonderful. Tomato season is so short here in the Northeast, and the tomatoes are so amazing, that all I want to do is salt them and eat them. Or have them in a sandwich. Which I do--frequently. A tomato sandwich is really best when the tomatoes are fresh picked and still warm from the garden. Slice them thickly, use the best bread you can find, and enjoy. Summer is short in these parts---this is pure pleasure.