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Ninjafood is now Exquisite Course! With the help of my good friend Kirsten Nordine, I was able to turn my experimental food tendencies into a web app for answering the eternal question of what to make for dinner.
Based on the “exquisite corpse” concept, three ingredient categories get randomized into new combos to inspire you in the kitchen. Soon, we’ll be adding ways to save and share your favorite combinations and eventually post recipes and other fun stuff.
Check it out at exquisitecourse.com!
We hope you enjoy it and find it useful! Please check it out, sign up and give us feedback at exquisitecourse@gmail.com.

Ninjafood is now Exquisite Course! With the help of my good friend Kirsten Nordine, I was able to turn my experimental food tendencies into a web app for answering the eternal question of what to make for dinner.

Based on the “exquisite corpse” concept, three ingredient categories get randomized into new combos to inspire you in the kitchen. Soon, we’ll be adding ways to save and share your favorite combinations and eventually post recipes and other fun stuff.

Check it out at exquisitecourse.com!


We hope you enjoy it and find it useful! Please check it out, sign up and give us feedback at exquisitecourse@gmail.com.

peanut butter, maple syrup, sesame seeds, flax seeds, portuguese muffin

peanut butter, maple syrup, sesame seeds, flax seeds, portuguese muffin

Carmelized Banana Greek Yogurt Pancakes
For the carmelized banana part:
2 bananas cut in 1/4” rounds
1/4 cup butter
3/4 cup sugar (brown or white)
1/4 cup water
1 tsp vanilla extract
Melt butter and sugar together in a pan, then add bananas, water and vanilla. Cook until sufficiently gooey.
For the pancake batter:
2 large eggs
2 cups GREEK GODS vanilla yogurt (all fat included please)
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon sea salt
In a medium bowl, whisk together the eggs and yogurt. Stir in the banana mixture.
In a small bowl, mix the flour, baking soda, and salt together.
Add the dry ingredients to the wet ingredients, don’t worry about the lumps.
Melt butter in a pan (you can use the same one you just made the bananas in and you’ll get a nice sweet-crispy-burnt effect on some of your pancakes) and add heaving spoonfuls of batter once it’s sizzling.
For this recipe I combined this and this from Epicurious.

Carmelized Banana Greek Yogurt Pancakes

For the carmelized banana part:

  • 2 bananas cut in 1/4” rounds
  • 1/4 cup butter
  • 3/4 cup sugar (brown or white)
  • 1/4 cup water
  • 1 tsp vanilla extract

Melt butter and sugar together in a pan, then add bananas, water and vanilla. Cook until sufficiently gooey.

For the pancake batter:

  • 2 large eggs
  • 2 cups GREEK GODS vanilla yogurt (all fat included please)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt

In a medium bowl, whisk together the eggs and yogurt. Stir in the banana mixture.

In a small bowl, mix the flour, baking soda, and salt together.

Add the dry ingredients to the wet ingredients, don’t worry about the lumps.

Melt butter in a pan (you can use the same one you just made the bananas in and you’ll get a nice sweet-crispy-burnt effect on some of your pancakes) and add heaving spoonfuls of batter once it’s sizzling.

For this recipe I combined this and this from Epicurious.




Beer Bread French Toast
The ways that beer bread makes life better are many. For this one I used a super crazy carmelized french toast recipe from Epicurious, but first made beer bread from scratch. I figure if you’re going to pig out, pig the eff out.

Beer Bread French Toast

The ways that beer bread makes life better are many. For this one I used a super crazy carmelized french toast recipe from Epicurious, but first made beer bread from scratch. I figure if you’re going to pig out, pig the eff out.

Rosemary Maple Beer Bread
Easy way to take the super easy beer bread recipe to the next level.
Replace brown sugar with maple syrup and sprinkle in about a 1/2 tablespoon (or more) of chopped rosemary. The maple syrup makes it even cake-ier and rosemary makes it seem fancy.

Rosemary Maple Beer Bread

Easy way to take the super easy beer bread recipe to the next level.

Replace brown sugar with maple syrup and sprinkle in about a 1/2 tablespoon (or more) of chopped rosemary. The maple syrup makes it even cake-ier and rosemary makes it seem fancy.

On a dreary winter’s day, don’t be afraid to dip your bread in olive oil AND maple syrup. Don’t forget the salt!

On a dreary winter’s day, don’t be afraid to dip your bread in olive oil AND maple syrup. Don’t forget the salt!

Recipe courtesy of Shohammer.

3 cups all purpose flour
1/4 cup brown sugar
1tsp baking powder

mix

pour in one bottle of beer

mix

put into lightly greased pan

melt two pats of butter and pour over the top

bake @375 for 40ish minutes

voila: everyone = so impressed
Recipe courtesy of Shohammer.
3 cups all purpose flour
1/4 cupĀ brown sugar
1tsp baking powder
mix
pour in one bottle of beer
mix
put into lightly greased pan
melt two pats of butter and pour over the top
bake @375 for 40ish minutes
voila: everyone = so impressed
Pistachio Ice Cream Recipe
I followed this recipe but didn’t strain out the pistachio bits, which gave it a cookie-like texture overall.

Pistachio Ice Cream Recipe

I followed this recipe but didn’t strain out the pistachio bits, which gave it a cookie-like texture overall.

Parsley, celery and watermelon juice

Parsley, celery and watermelon juice

Espresso Chip ice cream recipe
I ran out of tupperware for freezing my ice cream, but appropriately had this empty Illy espresso can, which worked great.
Ingredients:
2 cups heavy cream
1 cup light cream
1/2 cup fine ground espresso beans
1-2 empty tea bags
4 egg yolks
1/2 cup brown sugar
1/4 cup maple syrup
3-5 oz dark chocolate, chopped
Instructions:
+put two cups heavy cream in a double boiler with the 1/2 cup espresso sealed in tea bags. stir with water simmering for about 30 minutes
+ whisk 4 egg yolks (in a heat-proof bowl), then add the hot milk mixture in a steady stream (putting espresso aside for the moment)
+ when well-blended, put bowl of egg-milk mixture back on the double boiler and stir continually until thick enough to coat the back of a wooden spoon
+ stir in sugar and maple syrup
+ sit in a larger bowl filled with ice to chill, but espresso bags back in, and when cooled to room temperature, cover and place in fridge for at least 2 hours.
+ add chilled mixture to ice cream maker and follow the manufacturer’s instructions
+ when ice cream is almost done freezing, add chopped chocolate and allow to mix in thoroughly.
+ freeze in containers for at least 1 hour before serving

Espresso Chip ice cream recipe

I ran out of tupperware for freezing my ice cream, but appropriately had this empty Illy espresso can, which worked great.

Ingredients:

2 cups heavy cream

1 cup light cream

1/2 cup fine ground espresso beans

1-2 empty tea bags

4 egg yolks

1/2 cup brown sugar

1/4 cup maple syrup

3-5 oz dark chocolate, chopped

Instructions:

+put two cups heavy cream in a double boiler with the 1/2 cup espresso sealed in tea bags. stir with water simmering for about 30 minutes

+ whisk 4 egg yolks (in a heat-proof bowl), then add the hot milk mixture in a steady stream (putting espresso aside for the moment)

+ when well-blended, put bowl of egg-milk mixture back on the double boiler and stir continually until thick enough to coat the back of a wooden spoon

+ stir in sugar and maple syrup

+ sit in a larger bowl filled with ice to chill, but espresso bags back in, and when cooled to room temperature, cover and place in fridge for at least 2 hours.

+ add chilled mixture to ice cream maker and follow the manufacturer’s instructions

+ when ice cream is almost done freezing, add chopped chocolate and allow to mix in thoroughly.

+ freeze in containers for at least 1 hour before serving

Ninjafood is now Exquisite Course! With the help of my good friend Kirsten Nordine, I was able to turn my experimental food tendencies into a web app for answering the eternal question of what to make for dinner.
Based on the “exquisite corpse” concept, three ingredient categories get randomized into new combos to inspire you in the kitchen. Soon, we’ll be adding ways to save and share your favorite combinations and eventually post recipes and other fun stuff.
Check it out at exquisitecourse.com!
We hope you enjoy it and find it useful! Please check it out, sign up and give us feedback at exquisitecourse@gmail.com.

Ninjafood is now Exquisite Course! With the help of my good friend Kirsten Nordine, I was able to turn my experimental food tendencies into a web app for answering the eternal question of what to make for dinner.

Based on the “exquisite corpse” concept, three ingredient categories get randomized into new combos to inspire you in the kitchen. Soon, we’ll be adding ways to save and share your favorite combinations and eventually post recipes and other fun stuff.

Check it out at exquisitecourse.com!


We hope you enjoy it and find it useful! Please check it out, sign up and give us feedback at exquisitecourse@gmail.com.

peanut butter, maple syrup, sesame seeds, flax seeds, portuguese muffin

peanut butter, maple syrup, sesame seeds, flax seeds, portuguese muffin

Carmelized Banana Greek Yogurt Pancakes
For the carmelized banana part:
2 bananas cut in 1/4” rounds
1/4 cup butter
3/4 cup sugar (brown or white)
1/4 cup water
1 tsp vanilla extract
Melt butter and sugar together in a pan, then add bananas, water and vanilla. Cook until sufficiently gooey.
For the pancake batter:
2 large eggs
2 cups GREEK GODS vanilla yogurt (all fat included please)
1 1/2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon sea salt
In a medium bowl, whisk together the eggs and yogurt. Stir in the banana mixture.
In a small bowl, mix the flour, baking soda, and salt together.
Add the dry ingredients to the wet ingredients, don’t worry about the lumps.
Melt butter in a pan (you can use the same one you just made the bananas in and you’ll get a nice sweet-crispy-burnt effect on some of your pancakes) and add heaving spoonfuls of batter once it’s sizzling.
For this recipe I combined this and this from Epicurious.

Carmelized Banana Greek Yogurt Pancakes

For the carmelized banana part:

  • 2 bananas cut in 1/4” rounds
  • 1/4 cup butter
  • 3/4 cup sugar (brown or white)
  • 1/4 cup water
  • 1 tsp vanilla extract

Melt butter and sugar together in a pan, then add bananas, water and vanilla. Cook until sufficiently gooey.

For the pancake batter:

  • 2 large eggs
  • 2 cups GREEK GODS vanilla yogurt (all fat included please)
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt

In a medium bowl, whisk together the eggs and yogurt. Stir in the banana mixture.

In a small bowl, mix the flour, baking soda, and salt together.

Add the dry ingredients to the wet ingredients, don’t worry about the lumps.

Melt butter in a pan (you can use the same one you just made the bananas in and you’ll get a nice sweet-crispy-burnt effect on some of your pancakes) and add heaving spoonfuls of batter once it’s sizzling.

For this recipe I combined this and this from Epicurious.




Beer Bread French Toast
The ways that beer bread makes life better are many. For this one I used a super crazy carmelized french toast recipe from Epicurious, but first made beer bread from scratch. I figure if you’re going to pig out, pig the eff out.

Beer Bread French Toast

The ways that beer bread makes life better are many. For this one I used a super crazy carmelized french toast recipe from Epicurious, but first made beer bread from scratch. I figure if you’re going to pig out, pig the eff out.

Rosemary Maple Beer Bread
Easy way to take the super easy beer bread recipe to the next level.
Replace brown sugar with maple syrup and sprinkle in about a 1/2 tablespoon (or more) of chopped rosemary. The maple syrup makes it even cake-ier and rosemary makes it seem fancy.

Rosemary Maple Beer Bread

Easy way to take the super easy beer bread recipe to the next level.

Replace brown sugar with maple syrup and sprinkle in about a 1/2 tablespoon (or more) of chopped rosemary. The maple syrup makes it even cake-ier and rosemary makes it seem fancy.

On a dreary winter’s day, don’t be afraid to dip your bread in olive oil AND maple syrup. Don’t forget the salt!

On a dreary winter’s day, don’t be afraid to dip your bread in olive oil AND maple syrup. Don’t forget the salt!

Recipe courtesy of Shohammer.

3 cups all purpose flour
1/4 cup brown sugar
1tsp baking powder

mix

pour in one bottle of beer

mix

put into lightly greased pan

melt two pats of butter and pour over the top

bake @375 for 40ish minutes

voila: everyone = so impressed
Recipe courtesy of Shohammer.
3 cups all purpose flour
1/4 cupĀ brown sugar
1tsp baking powder
mix
pour in one bottle of beer
mix
put into lightly greased pan
melt two pats of butter and pour over the top
bake @375 for 40ish minutes
voila: everyone = so impressed
Pistachio Ice Cream Recipe
I followed this recipe but didn’t strain out the pistachio bits, which gave it a cookie-like texture overall.

Pistachio Ice Cream Recipe

I followed this recipe but didn’t strain out the pistachio bits, which gave it a cookie-like texture overall.

Parsley, celery and watermelon juice

Parsley, celery and watermelon juice

Espresso Chip ice cream recipe
I ran out of tupperware for freezing my ice cream, but appropriately had this empty Illy espresso can, which worked great.
Ingredients:
2 cups heavy cream
1 cup light cream
1/2 cup fine ground espresso beans
1-2 empty tea bags
4 egg yolks
1/2 cup brown sugar
1/4 cup maple syrup
3-5 oz dark chocolate, chopped
Instructions:
+put two cups heavy cream in a double boiler with the 1/2 cup espresso sealed in tea bags. stir with water simmering for about 30 minutes
+ whisk 4 egg yolks (in a heat-proof bowl), then add the hot milk mixture in a steady stream (putting espresso aside for the moment)
+ when well-blended, put bowl of egg-milk mixture back on the double boiler and stir continually until thick enough to coat the back of a wooden spoon
+ stir in sugar and maple syrup
+ sit in a larger bowl filled with ice to chill, but espresso bags back in, and when cooled to room temperature, cover and place in fridge for at least 2 hours.
+ add chilled mixture to ice cream maker and follow the manufacturer’s instructions
+ when ice cream is almost done freezing, add chopped chocolate and allow to mix in thoroughly.
+ freeze in containers for at least 1 hour before serving

Espresso Chip ice cream recipe

I ran out of tupperware for freezing my ice cream, but appropriately had this empty Illy espresso can, which worked great.

Ingredients:

2 cups heavy cream

1 cup light cream

1/2 cup fine ground espresso beans

1-2 empty tea bags

4 egg yolks

1/2 cup brown sugar

1/4 cup maple syrup

3-5 oz dark chocolate, chopped

Instructions:

+put two cups heavy cream in a double boiler with the 1/2 cup espresso sealed in tea bags. stir with water simmering for about 30 minutes

+ whisk 4 egg yolks (in a heat-proof bowl), then add the hot milk mixture in a steady stream (putting espresso aside for the moment)

+ when well-blended, put bowl of egg-milk mixture back on the double boiler and stir continually until thick enough to coat the back of a wooden spoon

+ stir in sugar and maple syrup

+ sit in a larger bowl filled with ice to chill, but espresso bags back in, and when cooled to room temperature, cover and place in fridge for at least 2 hours.

+ add chilled mixture to ice cream maker and follow the manufacturer’s instructions

+ when ice cream is almost done freezing, add chopped chocolate and allow to mix in thoroughly.

+ freeze in containers for at least 1 hour before serving

About:

Answering the eternal question "what's for dinner?" with a new web app that randomizes ingredients to inspire your next meal.

http://www.exquisitecourse.com/