Welcome to a new weekend feature here on Brown Eyed Baker: The Weekend Dish! It’s a little food, a little life, and a relaxing end to the week. So here’s the scoop. You’re busy, right? We’re all super busy and I know sometimes I feel like the hours and days run together during the week. [...]

Please welcome Garrett McCord, who came by the other day to make these melon sorbets. So good! Refreshing on a hot summer day. ~Elise

Melons are one of those rare ingredients that are practically perfect as is. While they do take well to being tarted up a bit (maybe a light dusting of salt, few lashings of lemon juice, or some chopped mint), they certainly don’t need to be overdressed. No, with melons like cantaloupe and honeydew you want to preserve and highlight their sweet, musky flavors.

Continue reading “Melon Sorbet” »

Monkey Bread Yield: 1 loaf, serving 6 to 8 Total Prep Time: 1 hour | Total Rise Time: 2 hours | Bake Time: 35 minutes Dough: 4 tablespoons unsalted butter, divided, 2 tablespoons softened and 2 tablespoons melted 1 cup milk, warm (about 110 degrees F) 1/3 cup water, warm (about 110 degrees F) ¼ [...]

Ground turkey has to be one of my favorite meats to work with. It’s lean, takes to spices well, and is relatively inexpensive. We were brainstorming ideas for something that would use ground turkey, potatoes, and onions the other day and were inspired by a classical Indian dish called “Aloo Keema”, made with minced meat (most often chicken, beef, or lamb), potatoes, and Indian spices like garam masala and turmeric. Our ground turkey version was delightful, warmly spicy and satisfying. Made for great leftovers too. Feel free to play around with the spices. If I didn’t have garam masala in my pantry I would have used some curry powder and maybe a little cardamom. Not that that’s a substitution, it’s just that the idea is not to complicate things too much, but to work with what you have, and note that “curry” is broadly defined.

Continue reading “Curried Ground Turkey with Potatoes” »

Artichoke Spinach Dip Yield: 12 servings Prep Time: 10 minutes | Bake Time: 30 minutes 1 (14-ounce) can artichoke hearts, drained and finely chopped 1 (10-ounce) package frozen chopped spinach, thawed and drained 1½ cups (6 ounces) finely shredded or grated Parmesan cheese, divided 1½ cups (6 ounces) shredded Monterey Jack cheese, divided 4 ounces [...]