The Good Plate
Gourmet Food on a Budget
Welcome to The Good Plate’s kitchen. My name is Adrienne Boswell, and I’m here to give you recipes, tips, and methods for making gourmet food on a budget. A new recipe comes out every Friday at noon and the What’s Cookin’? Good Stuff newsletter is published on the last day of the month.
The Holidays Are Here!
The Good Plate wants to make your holidays more manageable and tastier while staying on budget. Follow along and make holidays to remember.
What’s Cookin’?
Good Stuff!
Last Updated on December 6, 2022
Savory Waffle Croque Monsieur with ham and Mornay sauce is perfect for brunch or a light dinner. Enjoy them with fresh fruit or a small salad. White wine would go perfectly with it.
Instant Pot Pork Loin – Garlicky Cuban style has lovely grapefruit, lime flavor, and tons of garlic. Lean pork loin is used for less fat.
Last Updated on November 19, 2022
Beurre manie (manié – pronounced man-ee) is a mixture of equal parts butter and flour used as a thickener. It’s the Just-In-Time solution for thickening liquids. You’ve made a lovely stew that looks like soup because the liquid is too thin, and this is what you use to win the day.
Mozzarella Stuffed Turkey Breast is a Caprese-style turkey breast rolled with prosciutto and pesto. Panko bread crumbs give the skin an extra crunch. Make a change this holiday season.
The menu for this Veterans Day Dinner was originally created to support American Loyalty Card’s Adopt a Vet program. Since then, it’s become a way to show support for all veterans who have fought for their countries.
Last Updated on October 28, 2022
Pumpkin Spice Election Cake is a nod to the season. The pumpkin and sourdough in this cake make it both moist and nutritious.
To become a good cook requires more than the blind following of a recipe. It means to gain a knowledge of foods and how they behave and skill in manipulating them. The recipe by itself, helpful as it is, will not produce a good product; the human being using the recipe must interpret it and must have skill in handling the materials it prescribes.
~Ruth Berolzheimer, Director Culinary Arts Institute – American Woman’s Cook Book
Never be afraid of food.
~ Chef John Farion, CWC
Fresh Food
We will show you how to make homemade gourmet food on a budget, so you know what is in it.
From Soup…
Why buy that stuff in the can when you can prepare your soups for half the cost and with a much better flavor?
to Basil Pine Nut Pesto
We like fresh foods at The Good Plate, and this Basil Pine nut Pesto can’t be beaten!
Your Just Desserts
Everything has to come to an end but you can make a memorable dessert for every occasion.
Why is it Called The Good Plate
I wanted my recipes with me. Being a website developer, I decided to tip my toe into WordPress and make a recipe blog. First, I found a theme with a plate and fork on it and decided that would be the name, The Good Plate. The problem with that original theme was the plate. I have been collecting the wonderful Organdie plates from Vernonware. Those plates became my logo, and they really are Very Good Plates.
If you are interested in having a website, please visit Arbpen Designs, a Cavalcade of Coding.
Are You Ready to Make Some Gourmet Food on a Budget?
So come along with us. Grab your apron, your curiosity, your thriftiness, and your appetite. Let’s get started on a wonderful journey! Glad to have you here. Share your love, and cook good food!
