Challah French Toast
I've made this so many times it's almost second nature.
Frittata with Italian Sausage and Cheddar
I added to much meat and to much cheddar, it kind of overwhelmed everything else. I would have drawn it back to around 1/3rd a pound of sausage (instead of 3/4ths) and the cheddar that I put in, which I admit when I made it I was thinking, hey, this is probably too much cheddar.
Chicken (haven't decided how it will prepared) and Mustard Mashed Potatoes
I pounded out the chicken a bit, salted and peppered it a bit and then did a light coat of Dijon mustard. I sauteed it in a pan. The mashed potatoes actually turned out quite well.
Pork Burgers
I love the Eden Farms Berkshire Pork. I still owe them a statement. I've been vaguely thinking about it, but I have been busy, so what can you do? I hope to see them at both winter markets.
Black Bean Soup with Sherry (p25 October/November 2010 Fine Cooking)
I bought some Sherry (I don't remember what kind, but certainly not anything that said "cooking" in the title). I tried it by itself and it vaguely reminded me of something I had had before, but I couldn't place it. Anyways, it turned out pretty well. Not to boozy, which has been a problem with some other recipes, at least in Shannon's opinion. Anyways. I added some heirloom tomatoes and a bit of chevre (I thought I had some feta, but I didn't).
Pumpkin Bread Muffins (p306 Good Eats: The Early Years)
I made the bread as it called for, then again with the added spice and the chocolate. I like the way that turned out better. I plan to make this again, with a suggestion from Shannon, which may involve me making ice cream.