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- Melt-in-Your-Mouth Pan-Seared Gnocchi with Browned Butter Sage Sauce kelleychisholm.com/2021/06/17/mel…Pressed 1 month ago
- The Perfect Bison N.Y. Strip Steak, Sous-Vide Style kelleychisholm.com/2021/05/11/the…Pressed 2 months ago
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Category Archives: Vegetables/Vegetarian/Vegan
Melt-in-Your-Mouth Pan-Seared Gnocchi with Browned Butter Sage Sauce
Talk about comfort food! Gnocchi are tasty little Italian dumplings made with potatoes and flour and then boiled like pasta until they’re fluffy pillows of total greatness. My recipe is aimed for beginners and adds egg yolks to make the … Continue reading
Posted in Pasta, Rice, etc., Recipes, Vegetables/Vegetarian/Vegan
Tagged Browned butter sage sauce recipe, Kel's Cafe browned butter sage sauce recipe, Kel's Cafe gnocchi recipe, Kel's Cafe comfort food recipes, Kelley Chisholm gnocchi recipe, Pan browned gnocchi brown butter sage sauce recipe, Pan browned gnocchi recipe
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14-Karat Carrots, Just in time for International Carrot Day
Since International Carrot Day is April 4th, I wanted to share a new recipe I’ve been developing using my sous vide and cast iron, plus revisit a couple of previous posts to help celebrate this carrot holiday! I hadn’t really … Continue reading
Heavenly Hasselback Potatoes
Heavenly Hasselback Potatoes Thank the chefs at Restaurant Hasselbacken in Stockholm, Sweden for the invention of this yummy potato in 1953. Also known as accordion potatoes, the result is the same: a single potato, sliced into thin wedges but left … Continue reading
Best Buffalo Chicken Zucchini Boats
These buffalo chicken zucchini boats are so easy to make and taste marvelous! The mozzarella cheese helps to balance the tanginess of the buffalo chicken sauce and the celery adds a nice crunch. If you’re not a bleu cheese fan, … Continue reading
What’s Up, Doc? Kel’s Honey and Garlic Roasted Rainbow Carrots
This is one of the easiest and tastiest side dishes in the world, especially if you can find mini rainbow carrots that have already been peeled. Consider it for your upcoming Easter holiday feast or later in the year at … Continue reading
Easy Ethiopian Chickpea Wat
My meetup group, Raleigh Cooks, recently had a gathering featuring Ethiopian food. I was on a waiting list and got in to the event the day before, finding myself scrambling on what to make since most of the few … Continue reading
Kel’s Café Basil and Sweet Pea Pesto
Got basil? More than likely if you grow your own you do, but it’s probably reaching its seasonal end and you’re getting ready to make pesto to freeze and enjoy year round. Or, if you’re like me and have limited … Continue reading
Kel’s Classic Cobb Salad, A Meal on Its Own
The first Cobb salad I ever had was at the Fairview Dining Room at the Washington Duke Inn in the early 1990s, shortly after I started working at Duke University. To this day, it is my favorite Cobb salad in … Continue reading
Kel’s Classic Chana Masala, or Chickpeas With a Kick
Chana = chickpeas. Masala = a blend of ground spices used extensively in Indian cuisine. Mix them together with a few other ingredients for a heavenly vegetarian/vegan side or main dish. So here’s a tip. When you purchase the spices … Continue reading
