Pam Anderson's Blog, page 23

Granola with Blueberries, Coconut and Walnuts

I’ve been in Florida visiting my parents this past week. For those who regularly follow Three Many Cooks, you may recall that my dad was diagnosed with mild cognitive impairment a year ago. Not unexpectedly his condition is progressing. I wish we could turn back the clock a few years, so that he and I

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Shove-it-in-the-Oven Chicken Tagine With Apricots and Almonds

It’s been awhile since we’ve featured one of our shove-it-in-the-oven dishes. Here’s the latest. It’s based on the chicken tagine we ran on Three Many Cooks last year. The advantages of this recipe—you don’t need a tagine, and you need very little time. After getting the apricots simmering, you know the drill. Just toss everything

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Mushroom and Caramelized Onion Polenta with Goat Cheese

Andy and I are an independent couple. We have many common friends and interests, but we have just as many separate. We enjoy many evenings together, but we probably spend more nights apart than the average couple. Similarly we vacation together, but we also take the occasional separate trip with our own friends. It doesn’t

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Bacon-Wrapped Brussels Sprouts with Dubliner Cheese

Although I continue to eat and enjoy meat, I seem to be gradually losing my taste for it. Take last Sunday night. I wanted to cook something comforting and special, and I had the time and energy to make just about anything. I thought of all the usual standbys—chicken potpie, beef stew, roast chicken. Nope,

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Spaghetti Squash Lasagna

It’s been awhile since I’ve experienced spaghetti squash, so when I cooked it the other day, I was as awestruck as if it were my first time. After halving, seeding and roasting it for forty minutes, I shredded the squash with a fork and hocus-pocus, the flesh magically turned to spaghetti as it came away

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Spiced Carrot Muffins with Dried Cranberries and Pecans

I have to admit, as a general rule I am pretty anti-muffin. As far as I am concerned, comedian Jim Gaffigan gets it right when he exposes muffins as yet another clever way we’ve devised to eat cake for breakfast. He laughingly lambasts muffins as “bald cupcakes,” and I have long been inclined to agree

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Curried Cream of Tomato Soup with Chickpeas and Spinach

David has a few dishes he can make, but soup is not one of them. And yet soup is our go-to winter lunch. There was a time when he’d try to get me to pick up the canned stuff, but he stopped asking because he knows I won’t. I keep explaining that buying canned soup

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Breakfast Pizza with Hummus, Tomato, Feta, and Dill

It was the Saturday morning and Nemo had dumped about twenty inches of snow in our town. We weren’t going anywhere! On a morning like this, you don’t want the usual, so I opened the fridge and here’s what inspired me. Breakfast Pizza with Hummus, Tomato, Feta, and Dill Serves 2 to 4 2 naan

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Classic Cassoulet with From-Scratch Duck Confit

Cassoulet was the fifth and final duck course of the Five-Course Duck Feast, but the evening continued. After all the rich duck, I served up a bourbon-laced apple cider sorbet, followed by a little cheese course– tiny wedges of Cypress Grove Humboldt Fog goat cheese served with a roasted pear quarter alongside. Dessert was simple–at

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Crispy Duck Breasts with Balsamic-Cherry Sauce, Roasted Brussels Sprouts, Parsnip-Carrot Puree

Of all the courses at the Five-Course Duck Feast, these crispy duck breasts were the big crowd pleaser. The first three courses had been intriguing: duck skin served Peking-duck style, Asian-flavored broth made from the back, legs, and giblets, and a duck liver pâté. By comparison, these crispy duck breasts, served on a mound of

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