Watership Down Kitchen

The many variations of burgers and fries delight me. Today, I am feeling Italian-inspired, so the cheese is fontina, the herbs an Italian blend, the buns buttered and toasted, and the fries topped with Parmesan. Yum! This is the perfect meal to enjoy with a sparkling water and watch a student’s online recital. That is perhaps the benefit of being primarily online; I can enjoy my kid’s recitals in comfy clothes and while eating something delicious. Always look on the bright side!  Ingredients: 2 potato buns 2 Tablespoons Italian seasoning 10 ounces ground beef, split into 2 equal portions 2 ounces of fontina cheese, split into 2 equal portions 1 ounces of shredded Parmesan cheese I Russet potato, sliced into fries Olive oil Salt and pepper Butter Method: Preheat the oven to 450 degrees F. Toss the fries with 1 tablespoon olive oil, salt and pepper. Place on a rimmed baking tray. Roast in the oven for 20-25 minutes. Meanwhile, mix the beef , Italian seasoning, 1 1/12 teaspoons salt, and

  On to week four at the university! Today marks my 21st day of work with no break; when I returned home on this beautiful fall Sunday, I wanted something classic and comforting. Pork tenderloin is a meat that can be dressed up in all kinds of flavorful ways; paired with buttery corn, roasted broccoli and spicy green peppers, I have a meal that is hitting the spot perfectly and refreshing my body and mind. In less than 30 minutes, I had my meal on my plate and ready to be enjoyed. It's a perfect autumn meal; enjoy! Ingredients : 1/2 cup corn 1/2 head broccoli, cut into florets 1 green pepper, cut into strips 2 5 ounce portions of pork tenderloin 2 teaspoons BBQ spice blend 1 teaspoon sugar 2 tablespoon apple cider vinegar 2 tablespoon oil 1 garlic clove, minced 1 tablespoon butter salt and pepper Method : Preheat the oven to 450 degrees F. Pat the pork dry and rub lightly with oil. Season with salt and pepper. Place on a baking sheet and roast in the oven for 6-7 minutes. Meanwhile

  Ramen is such perfect comfort food and endlessly customizable. I had a long teaching day today and then I hosted an Opera on Tap Maine: Opera Debuts event. In the hour and a half free time I had, I whipped up this bowl of yummy goodness and enjoyed it with a glass of white wine.  Sweet snow peas with a curry coconut broth, jammy eggs and ramen noodles, all topped with the allium sharpness of scallions and the heat from red chili flakes?  Simple, delicious and just what I (and you) need. Ingredients: 1 12 ounce can coconut of milk 2 ounces soy sauce 2 garlic cloves, minced 1 scallion, sliced 4 ounces of snow peas, sliced 6 ounce package of ramen noodles 2 eggs 3 1/2 teaspoons curry powder 1 teaspoon apple cider vinegar salt, pepper, red pepper flakes and oil Method: Bring a large pot of water to boil. Add in the two eggs and bowl for 7 minutes. Plunge into an ice water bath. Add salt to the pot and add the ramen noodles, cooking for 2 to 3 minutes. Reserve 1 1/2 cups of the cooking wa

Here is a fast and furious riff on pasta Puttanesaca.  Here we toss out the anchovies and add in cheese ravioli. The sauce is fresh and flavorful while the ravioli are hugely satisfying. After a long day at work, it was a wonderful thing to throw together and enjoy with a glass of red. Ingredients: 12 ounce package of cheese ravioli 1 bunch parsley, chopped 1 ounce parmesean, grated 1 ounce Kalamata olives, roughly chopped 1 tablespoon capers 1 large garlic clove, minced 2 plum tomatoes, diced into 1/2 inch pieces olive oil, salt, pepper Method: Bring a heavily salted pot of water to a boil. Add the ravioli and cook according to package instructions. Reserve 1/4 cup cooking water, drain the ravioli and set aside. Meanwhile, heat 1 tablespoon of oil on medium high heat in a large skillet. Add garlic and cook until fragrant, about a minute. Add in the tomatoes, 1/4 cup water, and salt. Bring to a summer and cook, mashing the tomatoes with a potato masher, until the sauce is smooth and re