Breakfast Biscuit Sandwiches (p86 January 2011 Food & Wine)

These were really good, except for one thing.  Similar to the egg sandwiches that I make from time to time, though I don't often make biscuits.  The fatal flaw in this was that the biscuits seemed excessively salty.  When looking through the recipe I looked at it and raised my eyebrow at the 2 tablespoons of kosher salt, thinking that it seemed like quite a bit.  Even after I halved the recipe I was still left with full tablespoon which was just way to much.  They were salty.  Now you put a salty ham on a salty biscuit and etc...  too much.  I honestly don't think it's just me and my attempt to live a lower sodium lifestyle, it was just to much salt.  As a comparison this biscuit recipie has 3/4ths a teaspoon for 2 cups of flour, even doubled 1.5 teaspoons, it's 25% of the salt then the recipe I made.  Perhaps a misprint and data mistake on the website?  I think so.

Coriander Chicken Tostadas with Refried Beans and Grilled Fennel (p85 Bon Appétit January 2011)

So I couldn't find unground coriander (I didn't have a chance to make it down to AllSpice) and apparently I thought I had some in the house, but when I looked in my spice drawer, there was nothing to be found.  So it turned into Cajun spiced chicken.  This title is really complicated for what it actually is.  Yes the crushed coriander is nice and all, but this really isn't more special.  The grilled fennel was an interesting addition and perhaps I would do it again.  The refried beans?  Super easy...makes me thing that buying refried beans (with the big additions of salt and etc) seems like a silly thing to do.  Though maybe they need more fat in them (cough lard cough).  As I say that I think hey! that would be a good use for the La Quercia Iowa White Lardo.  Now I just have to get some.  Is it a bit excessive to spend that kind of money on refried beans?  Perhaps, but nobody said I was smart about my food budget.

Steak with Stout Pan Sauce (p46 Bon Appétit January 2011)

Shannon didn't eat the pan sauce, I did, I loved it.  So I guess there you go.

Quinoa Pasta with Spinach and Tomatoes (p38 Bon Appétit January 2011)

Neither of us liked this very much...I finished my portion, Shannon did not.  The leftovers were still in the fridge.  It might make an ok side dish, but, in honestly, there was just not enough flavor there.

Spicy Black Bean Sandwiches with Chipotle Mayonnaise (12/1/2010 Weeknight Kitchen)

No cooking, easy to make and surprisingly delicious.  Probably something better for the summer then the middle of the winter, but it is a good dinner.