May 12 Dinner Party
Old dear friends who we hadn't seen all winter came over for dinner last night. This is a tough crowd to cater for..a vegetarian, a gluten free, no fruit eater, a shellfish allergy and apparently 3 olive haters...
I debated and fretted over the menu all week.. and after a week of warm hot days, it was cold and rainy.
Gouda w Fig Jam and 5 seed crackers
Stuffed Grape Leaves
Greek Salad
Roasted Asparagus with Lemon and Dill
Roast fingerling potatoes with Coarse Mustard and Parsley
Sauteed Baby Portabello mushrooms with Rosemary, Garlic and Red Wine
Halibut with Kiwi, Avocado and Tangerine Salsa w Pistacheo Oil
BBQ Butterflied Leg of Lamb with Lemon, Rosemary and Garlic
Salsa Recipe
2 kiwis, diced
1 avocado, diced
3 green onions, finely chopped
Juice of 3 tangerines
2 tangerines, segmented
Salt/Pepper
Pistacheo Oil - 2-3 tbsp
Lime Juice - from one lime
Dessert - Nigella Lawson's Damp Apple and Almond Cake with Vanilla Ice Cream
Easy and delicious Gluten Free Cake - amazing crumb like texture w/o any flour.
1 cup applesauce
8 eggs
3 1/4 cups ground almonds
1 3/4 cups superfine sugar (I used granulated)
1 tablespoon lemon juice
1/2 sliced almonds
Preheat oven to 350. Oil a 10 inch springform pan and line with parchment paper. Wrap bottom outside edge with foil.
Put all ingredients except sliced almonds in food processor and blitz to a puree. Pour into pan and scatter almonds ontop. Place pan on baking sheet and bake 45 minutes or longer until set and toothpick comes out clean.
Place on cooling rack and remove side of springform. Serve warm or slightly cool.
Can dust with powdered sugar.
I loved it and think it can be easily transformed into a coffee cake with a bit of cinnamon and a crumb topping - that will be it's next incarnation!
Sunday, May 13, 2012
Wednesday, March 31, 2010
2 new chicken recipes
This recipe was passed along from a friend and has become a weekly request from the kids - who love to help to make it!
40z butter
half cup dijon mustard
quarter cup honey
2 tablespoons curry powder
1 lb chicken ( we have used boneless skinless breasts and skinless thighs with great success!)
- Preheat oven to 350.
- Place butter in large pyrex baking dish and place in oven to melt as oven preheats.
- Remove dish and carefully stir in mustard, honey and curry into a lovely sauce.
- Place chicken in sauce and turn to coat.
- Return to oven and bake 15 minutes, turn pieces and bake another 10-15 minutes until golden brown and bubbly.
- Serve with rice and green beans and be sure to spoon any extra sauce from the dish over the rice.
Italian Stuffed and Wrapped Chicken Breasts
A good friend served these the other night. So simple and delicious!
4 chicken breasts (boneless, skinless)
4 oz fontina cheese, cut into 4 1 oz pieces
16 slices proscuitto ham
8 large basil leaves
- Preheat oven to 350
- Season chicken with salt and pepper
- Make a slit in each chicken breast and stuff with 1 piece of the cheese and 2 basil leaves.
- Place 4 slices of proscuitto overlapping on board and starting with chicken on one end, roll the chicken breast in the proscuitto. Place seam side down in a baking dish.
- Drizzle with olive oil and bake about 30 minutes until proscuitto is crisp and cheese has begun oozing from the chicken.
Our friend served it with Lemon risotto cakes and green salad. It was a memorable meal!
Monday, February 22, 2010
A few good recipes
I have been teaching a class for SOS called "Eating Right" directed at low income families to help them prepare delicious low cost nutritious meals for their families. The recipes have been amazing and I thought I'd share :)
Barley Jambalaya
Barley Jambalaya
- 1 cup pearl barley
- 4 cups water
- 2 bay leaves
- 2 medium celery stalks
- 1 med green pepper
- 3 med onions
- 2 cloves garlic
- 4 oz turkey smoked sausage
- 1 tbs canola oil
- 2 14 1/2 oz cans diced tomatoes
- 1 tsp salt
- 1/2 tsp cayenne
- 1 1/2 tsp dried oregano
- 1 tsp black pepper
Method
Rinse barley in colander.
Bring water, bay leaves, and barley to a boil in medium saucepan over high heat.
Reduce heat to low and simmer until tender and water is absorbed (about 45 minutes). Drain excess liquid and set aside. May be prepared ahead and stored in refrigerator.
Dice onions, celery, green pepper and garlic into 1 cm dice.
Slice turkey sausage into 1/2 cm slices.
Heat oil in large soup pot and add vegetable. Saute until soft. Add tomatoes (with juice) and meat. Bring to a boil.
Add spices, cover and reduce heat to simmer. Simmer for 15 minutes.
Add barley and stir to combine. Taste and adjust seasoning if necessary.
Add more water if needed. Cook an additional 5-10 minutes on low simmer to blend flavors.
Serve!
Confetti Pepper Cornbread
1 cup all purpose flour
1 cup cornmeal
2/3 cup sugar
2 1/2 tsp baking powder
1/2 tsp salt
1 (7oz) can chopped green chilies
1 cup buttermilk
1/3 cup non-fat plain yogurt
1 large egg
non stick spray
Preheat oven to 400F
Stir dry ingredients together in a large bowl.
Drain liquid from chilies
Beat egg in medium bowl with fork
Add buttermilk, chiles, and yogurt to egg and mix until smooth
Add liquid to dry ingredients and blend with a mixing spoon until just moist. Small lumps are ok.
Do not overmix.
Coat 9 inch square baking dish with cooking spray and pour in batter.
Place on middle rack of oven and bake for 25 minutes. Cornbread is down when lightly browned on edges and toothpick comes out clean when placed in bread. Cool in pan 10 minutes before serving.
And now for a few of my own!
White Bean Chili
1 lb chicken tenders/boneless breasts.
1 tsp each cayenne pepper, ground coriander, garlic salt, chili powder.
1 tbsp vegetable oil
Mix spices and oil in a zip lock bag, add chicken to marinate.
Grill or sauté chicken. Slice when cool.
Beans
2 cans white beans
1 onion
2 cloves garlic
1 red pepper
1 16oz can diced tomatoes
1 tsp Cayenne pepper
2 tsp Chili powder
2 tbsp Cumin
1 tbsp Ground coriander
2 cartons chicken stock
2 tbsp chopped fresh cilantro.
Sautee onions and garlic in olive oil until soft and translucent.
Add red pepper and sauté until softened.
Add beans, spices, tomatoes and chicken stock.
Simmer on low heat 15-20 minutes.
Stir in sliced cooked chicken and chopped cilantro.
Cherry Crème Brulee
1 container tofutti cream cheese
½ cup plain soy creamer
2 tsp powdered sugar
1 tsp almond extract
1 can dark cherries in syrup
½ cup red wine
Mix cream cheese, soy creamer, sugar and almond extract with hand mixer until smooth. Place in fridge.
Place cherries with half of syrup in saucepan with red wine. Boil and reduce liquid by half. Cool.
Place a ¼ of cherry mixture in bottom of ramekin.
Top with crème. Sprinkle with brown sugar and use torch to brulee.
Can also use broiler on high – it will take longer
Spinach Strudel - Great for lunch with a salad!
Spinach Filling
1 shallot, finely diced
1 apple diced
½ cup raisins
2 tsp cinnamon
salt and pepper
Heat 1 tsp olive oil in pan and sautee shallot until soft.
Add spinach and soften.
Add apple, raisin and seasoning.
Cool.
4 sheets Phyllo
2 tbsp butter, melted
(or for lowest fat, use non stick cooking spray)
Preheat oven to 400.
Place Phyllo sheet on baking sheet and brush with butter, layer all four sheets.
Place spinach filling down the middle. Fold up short ends and roll lengthways. Flip on baking sheet so seam is facing down. Use knife to score 10 servings, at an angle down the strudel.
Brush with butter (or cooking spray) and bake 20 minutes until phyllo is brown.
Sunday, January 3, 2010
Adventures in Brining (November 2009)
This Thanksgiving we ordered a scrumptious turkey from spinellis, Red Bird, not frozen...the question was to brine or not. I was a little skeptical and afraid....where does one put a 18lb turkey soaking in a salty mess to keep cold. The weather gods smiled and gave us a night time high of 35 so Tom turkey sat in his saline and cider bath out in the garage. I fished him out early the next morning and buttered him up and popped him in the oven. OOOOhhhh he browned beautifully...ooohhhh he smelled outrageously good. He came out and rested for a good 45 minutes and as I began to carve, he simply gave way, the meat falling of the bones (in a good succulent way, not dry nasty way..) Rather than carve, it became a pull apart mission as I arranged the meat on the platter. The first bite was subline. Turkey taste, moist and succulent meat that literally melted in your mouth.
A fall of Colorado Bounty....(written in January)
There has been alot of cooking chez Rogers and very little writing, ahem...so without further ado...
In September we acquired a 1/4 of a very Happy Cow from Rusk Ranches. It was quite a scene on a friend's lawn, a group of men in business suits and their wives, slinging around frozen packages of beef marked roast, stew, rump and the most coveted..ribeye, sirloin, tenderloin into the assortment of coolers hauled out from cars and basements to relay the precious cargo in pristine condition. Even frozen, I could tell we were in for a treat.
The kids who seem to subsist on hamburgers and tacos these days were particularly happy to see the mountains of ground beef....and I was happy knowing there was no scary stuff mixed in.
Beef was for dinner at our house....
top Sirloin, grilled and sliced
ribeye steaks seasoned with salt and seared on the grill
Stew Meat transformed to ethereal melting bliss in the form of Julia Child's Boeuf Bourgignon
But, too much meat makes Jack a dull boy so it was time to bring in the birds....
Trey has been shooting birds..dove and pheasant and the freezer was bursting full of their sweet, tiny shrink wrapped bodies....Dove Fest (or how many was to cook a Dove) was born
Dove Kebabs - breast meat skewered with onions, peppers and pickled jalepenos wrapped in bacon, marinated in Italian dressing and grilled.
Dove Casserole - Cream of mushroom soup, lots of sherry, green beans and fried onions - oh yeah and big chunks of dove.... so utterly american/Betty Crocker esque and so delicious... did I mention lots of sherry???
Fried Dove with Garlic Aioli - breadcrumb coated dove breast fried until crispy and served with a garlicky slick of aioli. bliss..
Neighbors and friends joind the festivities, each had their favorite preparation but to a t, each said they never knew dove could be so good!
New years eve day had Trey out shooting pheasants...between 5 guns they brought home 46 birds...you guessed it, Pheasant Fest
Above kebab with Pheasant
Pheasant Casserole this time with reising, orange juice, china tea, pecans and white grapes. Sounds weird but is absolutely divine...
Pheasant in Cream Sauce (puns about Creamed Pheasants abound!)
Rotisserie smoked pheasant wrapped in bacon. yup, it was delish!
Side dishes..
Potato, sweet potato bake
Blue cheese stuffed mushrooms
Mushroom Risotto
Green salad
Sherry Cherry Trifle for dessert... it was definitely a fest!!!
Happy cows and birds from Colorado have filled our bellies and our hearts. We are so grateful... it really does taste better when it comes from somewhere close to home. The Beef Bourgingnon was made with local garlic, onions, mushrooms and parsley. Can't beat it!
So, I have been cooking up a storm but not writing about it....can you hear the resolutions ringing in my ears?
In September we acquired a 1/4 of a very Happy Cow from Rusk Ranches. It was quite a scene on a friend's lawn, a group of men in business suits and their wives, slinging around frozen packages of beef marked roast, stew, rump and the most coveted..ribeye, sirloin, tenderloin into the assortment of coolers hauled out from cars and basements to relay the precious cargo in pristine condition. Even frozen, I could tell we were in for a treat.
The kids who seem to subsist on hamburgers and tacos these days were particularly happy to see the mountains of ground beef....and I was happy knowing there was no scary stuff mixed in.
Beef was for dinner at our house....
top Sirloin, grilled and sliced
ribeye steaks seasoned with salt and seared on the grill
Stew Meat transformed to ethereal melting bliss in the form of Julia Child's Boeuf Bourgignon
But, too much meat makes Jack a dull boy so it was time to bring in the birds....
Trey has been shooting birds..dove and pheasant and the freezer was bursting full of their sweet, tiny shrink wrapped bodies....Dove Fest (or how many was to cook a Dove) was born
Dove Kebabs - breast meat skewered with onions, peppers and pickled jalepenos wrapped in bacon, marinated in Italian dressing and grilled.
Dove Casserole - Cream of mushroom soup, lots of sherry, green beans and fried onions - oh yeah and big chunks of dove.... so utterly american/Betty Crocker esque and so delicious... did I mention lots of sherry???
Fried Dove with Garlic Aioli - breadcrumb coated dove breast fried until crispy and served with a garlicky slick of aioli. bliss..
Neighbors and friends joind the festivities, each had their favorite preparation but to a t, each said they never knew dove could be so good!
New years eve day had Trey out shooting pheasants...between 5 guns they brought home 46 birds...you guessed it, Pheasant Fest
Above kebab with Pheasant
Pheasant Casserole this time with reising, orange juice, china tea, pecans and white grapes. Sounds weird but is absolutely divine...
Pheasant in Cream Sauce (puns about Creamed Pheasants abound!)
Rotisserie smoked pheasant wrapped in bacon. yup, it was delish!
Side dishes..
Potato, sweet potato bake
Blue cheese stuffed mushrooms
Mushroom Risotto
Green salad
Sherry Cherry Trifle for dessert... it was definitely a fest!!!
Happy cows and birds from Colorado have filled our bellies and our hearts. We are so grateful... it really does taste better when it comes from somewhere close to home. The Beef Bourgingnon was made with local garlic, onions, mushrooms and parsley. Can't beat it!
So, I have been cooking up a storm but not writing about it....can you hear the resolutions ringing in my ears?
Friday, June 5, 2009
Satisfying Summer Salad
2 grilled chicken breasts, diced
2 cups grilled zucchini, diced
1 yellow pepper, diced
1 pt roasted cherry tomatoes
4 tbs fresh dill, chopped
1/2 cup white balsamic vinegar
2 tbs Olive oil
1/4 cup crumbled feta cheese
Toss all ingredients together. Season with salt and pepper. Place on top of fresh greens.
2 cups grilled zucchini, diced
1 yellow pepper, diced
1 pt roasted cherry tomatoes
4 tbs fresh dill, chopped
1/2 cup white balsamic vinegar
2 tbs Olive oil
1/4 cup crumbled feta cheese
Toss all ingredients together. Season with salt and pepper. Place on top of fresh greens.
Wednesday, June 3, 2009
Julia's awesome chutney
So, I am moonlighting at Occasions by Sandy Catering as a back captain. Julia is the amazing chef running lots of their events and last night headed up a kosher buffet for 300. Great food and I was blown away by this particular chutney. Here is a guesstimation of the recipe??? How technical is that? At Occasions, the chutney is a garnish atop a tandoori chicken popadom. As a good British condiment, I think it would pair beautifully with grilled chicken or pork or a meaty fish....
Coconut Mango Chutney
4 ripe mangos, peeled and pitted
1 cup shredded sweetened coconut
1/2 cup red onion
1 jalapeno
1 cup craisins/dried cranberries
salt and pepper
2 tbsps white wine vinegar
lime juice
Whizz mango flesh, onion, jalapeno, salt and pepper and vinegar. Fold in coconut and craisins. Hit with a squeeze of fresh lime juice if the mood strikes you.
Coconut Mango Chutney
4 ripe mangos, peeled and pitted
1 cup shredded sweetened coconut
1/2 cup red onion
1 jalapeno
1 cup craisins/dried cranberries
salt and pepper
2 tbsps white wine vinegar
lime juice
Whizz mango flesh, onion, jalapeno, salt and pepper and vinegar. Fold in coconut and craisins. Hit with a squeeze of fresh lime juice if the mood strikes you.
Monday, June 1, 2009
Butter Cookies from Baking Illustrated
2 1/2 cups flour (all purpose, unbleached)
3/4 cup superfine sugar (if not available, process granulated sugar in food processor for 30 sec)
1/4 teaspoon salt
16 tablespoons unsalted butter, softened and cut into 16 1/2 inch pieces
2 teaspoons vanilla extract
2 tablespoons cream cheese, room temperature
For the cookies
in the bowl of an electric mixer, mix the four, sugar and salt for 5 sec.
with mixer running on low, add butter 1 piece at a time and continue to mix until the mixture looks crumbly and slightly wet. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.
Knead the dough by hand for 2 or 3 turns to til it comes together into a mass.
Place dough on countertop and split in half. Form each half into a disk, wrap in plastic and refrigerate 20 30 minutes until firm.
Preheat the oen to 375.
Roll one disk between parchment to 1/8 inch thickness, slide onto baking sheet and refrigerate 10 minutes. Repeat with other dough.
Cut dough into desired shapes and place on cookie sheet lined with parchment. Bake 10 minutes, rotating the baking sheet halfway through the baking time.
Cool to room temperature and frost.
3/4 cup superfine sugar (if not available, process granulated sugar in food processor for 30 sec)
1/4 teaspoon salt
16 tablespoons unsalted butter, softened and cut into 16 1/2 inch pieces
2 teaspoons vanilla extract
2 tablespoons cream cheese, room temperature
For the cookies
in the bowl of an electric mixer, mix the four, sugar and salt for 5 sec.
with mixer running on low, add butter 1 piece at a time and continue to mix until the mixture looks crumbly and slightly wet. Add the vanilla and cream cheese and mix on low until the dough just begins to form large clumps, about 30 seconds.
Knead the dough by hand for 2 or 3 turns to til it comes together into a mass.
Place dough on countertop and split in half. Form each half into a disk, wrap in plastic and refrigerate 20 30 minutes until firm.
Preheat the oen to 375.
Roll one disk between parchment to 1/8 inch thickness, slide onto baking sheet and refrigerate 10 minutes. Repeat with other dough.
Cut dough into desired shapes and place on cookie sheet lined with parchment. Bake 10 minutes, rotating the baking sheet halfway through the baking time.
Cool to room temperature and frost.
Wednesday, April 22, 2009
Awesome Salad Dressing
Salad of the Week!
I am in a creamy dressing phase but as we all know Ranch, blue cheese and their ilk do us no favors . And don't get me started on the grossness of the bottled kind! Being mindful that swimsuit season is around the corner and looking to quell my craving, I came up with the following. Lets call it:
What the Fage??? I can't believe it's not fattening!
Ingredients
1 tbs olive oil
3/4 fat free greek yogurt (I used Fage total 0%)
juice of 1/2 lemon
1/2 clove garlic, grated
salt and pepper
Whisk together ingredients, using salt and pepper to taste. It should be creamy from the yogurt, tangy from the lemon and spicy from the garlic. And low fat!
In the photo is the salad I made - arugula, rashishes, cucumbers, tomatoes, red peppers and fresh baby mint from the jardin all chopped in large chunks. Toss in a bowl with the dreamily delectable dressing
As a side note, I used my faorite new kitchen gadget - the salad chef from Bonjour that I picked up at WS...it is a cruet that has recipes for basic dressings on the side and a hand held blender that fits right inside, so once you have assembled your ingredients, you simply whizz it all together. Then, pop on the handy lid and keep your dressing in the fridge! I am a big believer in only buying gadgets that do more than one thing soooo...I use the hand held blender for all sorts of things - foaming milk for quick lattes, blending sauces, hot chocolate for the kids. Love it!!
Tuesday, April 21, 2009
Recipe for FUN or how I spent my Tuesday!
Here goes...not too much cooking involved but there is a recipe for you fun lovers out there!
1) Let your husband/partner/other half order an entertainment center(EC) online.
2) In the middle of a crazy day preparing to cater a party and desperately searching for a ripe avocado, receive phone call from better half demanding you be home to receive said shipment immediately.
3) While preparing food for a catering for 40, swear when weird looking guy rings the doorbell and remember that you are indeed "expecting" him.
4) Vaguely point to the place in the living room in the vincinity where said EC is going to be b/c you don't have time to break down and and dissassemble current EC.
5) Pick up kids from school, send to neighbors, deliver catering, text neighbor that you desperately need wine.
6) Return home, scootch around behemoth new EC that has been "delivered" smack in the middle of living room/dining room and open wine.
7) Send children outside and watch them cruise up and down on scooters while finishing wine with neighbor.
8) Open another bottle of wine and decide to cook dinner for kids, neighbor and neighbors kids...
"Noodles with sauce, no, a quesadilla, no, a hot dog, and for the grown ups, spaghetti w/ broccoli rabe (recipe to follow)
9) Feed kids and start "dusting" back of current EC in preparation for the transition. Decide dust buster won't cut it, bring out the big guns.... vacuum and dust.
10) Welcome home husband to chaos with a robust (big) glass of red wine.
11) Feed husband, send kids out to play, snicker with neighbor about how wasted husband is after "after work" drinks.
12) Send neighbors home, race through bedtime stories and start moving everything. Don't notice that husband has randomly begun to pull wires out...without any kind of system....
13) Watch husband begin to play with wires....lose interest....start cleaning up kitchen and decide to bake chocolate chip cookies.
14) Respond to husband's stern tone to stop f'ing around in the kitchen and come help.
15) Try really hard to put the wires in the right place - so very many..
18) Enjoy seeing the beads of sweat on husband's brow - really....
19) Triumphant chest bump when everything switches on FIRST TRY.
20) Realize everything has to be moved to conceal outlet/wires etc.
21) Go to bed.
GOOD TIMES!!!!!
Mark Bittman's Broccoli Rabe (Or Rapini) and breadcrumb Pasta
1 lb spaghetti
1 bunch rapini
2 cloves garlic
1 cup fresh bread crumbs
olive oil
red pepper flakes
1 cup grape tomatoes
squeeze of lemon juice
Boil water for pasta, add spaghetti and cook according to box directions.
Blanch rapini in boiling pasta water.
In large saute pan, heat garlic and red pepper flakes in olive oil
Add bread crumbs and cook until all is brown and crunchy.
Remove from pan.
Add blanched rapini to pan and saute
Add grape tomatoes
Add cooked spaghetti and a little pasta cooking water.
Add 1/2 breadcrumb mixture and stir together.
Place in pasta bowls and sprinkle remaining breadcrumbs on top.
(After watching the fabulous PBS show "Spain, On the road again" Mark Bittman shall forever be "Bitty" to me!)
1) Let your husband/partner/other half order an entertainment center(EC) online.
2) In the middle of a crazy day preparing to cater a party and desperately searching for a ripe avocado, receive phone call from better half demanding you be home to receive said shipment immediately.
3) While preparing food for a catering for 40, swear when weird looking guy rings the doorbell and remember that you are indeed "expecting" him.
4) Vaguely point to the place in the living room in the vincinity where said EC is going to be b/c you don't have time to break down and and dissassemble current EC.
5) Pick up kids from school, send to neighbors, deliver catering, text neighbor that you desperately need wine.
6) Return home, scootch around behemoth new EC that has been "delivered" smack in the middle of living room/dining room and open wine.
7) Send children outside and watch them cruise up and down on scooters while finishing wine with neighbor.
8) Open another bottle of wine and decide to cook dinner for kids, neighbor and neighbors kids...
"Noodles with sauce, no, a quesadilla, no, a hot dog, and for the grown ups, spaghetti w/ broccoli rabe (recipe to follow)
9) Feed kids and start "dusting" back of current EC in preparation for the transition. Decide dust buster won't cut it, bring out the big guns.... vacuum and dust.
10) Welcome home husband to chaos with a robust (big) glass of red wine.
11) Feed husband, send kids out to play, snicker with neighbor about how wasted husband is after "after work" drinks.
12) Send neighbors home, race through bedtime stories and start moving everything. Don't notice that husband has randomly begun to pull wires out...without any kind of system....
13) Watch husband begin to play with wires....lose interest....start cleaning up kitchen and decide to bake chocolate chip cookies.
14) Respond to husband's stern tone to stop f'ing around in the kitchen and come help.
15) Try really hard to put the wires in the right place - so very many..
18) Enjoy seeing the beads of sweat on husband's brow - really....
19) Triumphant chest bump when everything switches on FIRST TRY.
20) Realize everything has to be moved to conceal outlet/wires etc.
21) Go to bed.
GOOD TIMES!!!!!
Mark Bittman's Broccoli Rabe (Or Rapini) and breadcrumb Pasta
1 lb spaghetti
1 bunch rapini
2 cloves garlic
1 cup fresh bread crumbs
olive oil
red pepper flakes
1 cup grape tomatoes
squeeze of lemon juice
Boil water for pasta, add spaghetti and cook according to box directions.
Blanch rapini in boiling pasta water.
In large saute pan, heat garlic and red pepper flakes in olive oil
Add bread crumbs and cook until all is brown and crunchy.
Remove from pan.
Add blanched rapini to pan and saute
Add grape tomatoes
Add cooked spaghetti and a little pasta cooking water.
Add 1/2 breadcrumb mixture and stir together.
Place in pasta bowls and sprinkle remaining breadcrumbs on top.
(After watching the fabulous PBS show "Spain, On the road again" Mark Bittman shall forever be "Bitty" to me!)
Sunday, March 15, 2009
Wild Mushroom Risotto
Wild Mushroom Risotto
I found a giant container of wild mushrooms at Costco....here's what I did with them.
Place 2 cups dried mushrooms in 6 cups water in a saucepan and heat gently to soften mushrooms.
In a medium saucepan, saute 1 chopped onion, 2 cl garlic until soft on medium high heat. Add 1 cup arborio rice. Saute another 3 minutes, lightly coating the rice with the butter.
Add 1 cup white wine and stir until liquid is absorbed.
Take mushrooms out of broth with slotted spoon and use the broth (soaking liquid) for the risotto, adding it to the rice one ladle full at a time, stirring gently until liquid is absorbed each time. It will take about 20-25 minutes....until risotto is soft all the way through.
Stir in minced garlic (2 cl) and chopped fresh parsley, season with salt and pepper.
YUM! Such good comfort food.
I did not add parmesan cheese due to my guests dietary restrictions but feel free to stir in fresh parm reg at the end!
I found a giant container of wild mushrooms at Costco....here's what I did with them.
Place 2 cups dried mushrooms in 6 cups water in a saucepan and heat gently to soften mushrooms.
In a medium saucepan, saute 1 chopped onion, 2 cl garlic until soft on medium high heat. Add 1 cup arborio rice. Saute another 3 minutes, lightly coating the rice with the butter.
Add 1 cup white wine and stir until liquid is absorbed.
Take mushrooms out of broth with slotted spoon and use the broth (soaking liquid) for the risotto, adding it to the rice one ladle full at a time, stirring gently until liquid is absorbed each time. It will take about 20-25 minutes....until risotto is soft all the way through.
Stir in minced garlic (2 cl) and chopped fresh parsley, season with salt and pepper.
YUM! Such good comfort food.
I did not add parmesan cheese due to my guests dietary restrictions but feel free to stir in fresh parm reg at the end!
Thursday, March 12, 2009
Cleaning out the kitchen sauce
You can use this for pasta, over chicken or fish.
I am cooking dinner for a gluten free friend who just had a baby, and I decided to clean out the fridge/pantry.
Ingredients
1 onion, chopped
2 cloves garlic, minced
1 yellow pepper, chopped
1/4 cup capers, drained
1 can artichoke quarters
1/2 cup basil leaves, chiffonade (roll up leaves into a cigar and thinly slice)
2 cans crushed tomatoes in tomato puree
s&P
1/2 lemon
Method
Heat a little Olive oil in pan and saute onions, garlic and peppers until soft and translucent.
(Once soft, you could add red or white wine for more flavor but I didn't have any open and its only 9:30!)
Add capers, artichokes, basil and tomatoes, bring to simmer.
Season with salt and pepper and squeeze in 1/2 lemon juice.
I plan to serve the sauce over chicken with steamed broccoli and brown rice. Yummy and healthy!!
I am cooking dinner for a gluten free friend who just had a baby, and I decided to clean out the fridge/pantry.
Ingredients
1 onion, chopped
2 cloves garlic, minced
1 yellow pepper, chopped
1/4 cup capers, drained
1 can artichoke quarters
1/2 cup basil leaves, chiffonade (roll up leaves into a cigar and thinly slice)
2 cans crushed tomatoes in tomato puree
s&P
1/2 lemon
Method
Heat a little Olive oil in pan and saute onions, garlic and peppers until soft and translucent.
(Once soft, you could add red or white wine for more flavor but I didn't have any open and its only 9:30!)
Add capers, artichokes, basil and tomatoes, bring to simmer.
Season with salt and pepper and squeeze in 1/2 lemon juice.
I plan to serve the sauce over chicken with steamed broccoli and brown rice. Yummy and healthy!!
Monday, December 1, 2008
Thanksgiving Retro
The best view from the kitchen. Ocean on two sides, decorated in peaceful, calming sea greens and blues with luminescent tiles on the back splash that glimmer in the sunlight like the inside of a shell.
Our feast
Watercress salad with pommegranate, goat cheese and blush vinaigrette
Roasted Turkey with California Citrus Rub (from Savory)
Stuffed Turkey breast with figs, apples and onions, rubbed with Forester Rub (Savory) and grilled
Traditional Sage Dressing
Fig and Apple Stuffing
Creamed Spinach w/ Gruyere
Braised Brussel Sprouts with Bacon
3 root mash - potato, sweet potato and parsnip
Pumpkin yeast rolls
Pecan Pie
Pumpkin Chiffon Pie
Urp....
Our feast
Watercress salad with pommegranate, goat cheese and blush vinaigrette
Roasted Turkey with California Citrus Rub (from Savory)
Stuffed Turkey breast with figs, apples and onions, rubbed with Forester Rub (Savory) and grilled
Traditional Sage Dressing
Fig and Apple Stuffing
Creamed Spinach w/ Gruyere
Braised Brussel Sprouts with Bacon
3 root mash - potato, sweet potato and parsnip
Pumpkin yeast rolls
Pecan Pie
Pumpkin Chiffon Pie
Urp....
Sunday, November 9, 2008
Butternut Squash - mmm, mmm, good
Butternut Squash Soup
1 large butternut squash (to get to the flesh, I like to chop it in half, steam in the microwave for 10 minutes and peel off the tough skin, and then chop into cubes)
1 onion, chopped
2 cloves garlic, crushed
2 tsp tarragon
8 cups chicken stock
Heat onions in a little olive oil in a large pan until soft. Stir in tarragon and let aromas release a minute or two before adding squash and stock. Simmer about 20 minutes. Puree with a stick blender in the pot or transfer to a blender and puree. Add salt and pepper to taste.
Butternut Squash Phyllo Triangles
A riff on Spanikopita...
1 Butternut squash (as above)
1/2 onion, chopped
2 tsp fresh sage chopped
4 oz cream cheese
phyllo sheets
1 stick butter melted
Heat onion in a little olive oil and cook until soft. Add sage.
Combine squash, cooked onion and cream cheese in a food processor and process until smoth.
Cool filling mixture
Cut 3 inch strips of phyllo.
Take 2 sheets of phyllo strips (cover the remaining with a damp paper towl) and brush with butter.
Place 1 tsp filling on bottom right corner of stip. Fold in a triangle, like a flag to the top of the sheet. Place on baking sheet and brush with butter.
Make as many as you have time/patience for...
Cook at 400 for 10 minutes until golden.
Uncooked triangles can be frozen.
Butternut Squash Risotto -
This is a recipe from the barefoot contessa and is the ultimate winter comfort food. Use the pancetta!!!
http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html
1 large butternut squash (to get to the flesh, I like to chop it in half, steam in the microwave for 10 minutes and peel off the tough skin, and then chop into cubes)
1 onion, chopped
2 cloves garlic, crushed
2 tsp tarragon
8 cups chicken stock
Heat onions in a little olive oil in a large pan until soft. Stir in tarragon and let aromas release a minute or two before adding squash and stock. Simmer about 20 minutes. Puree with a stick blender in the pot or transfer to a blender and puree. Add salt and pepper to taste.
Butternut Squash Phyllo Triangles
A riff on Spanikopita...
1 Butternut squash (as above)
1/2 onion, chopped
2 tsp fresh sage chopped
4 oz cream cheese
phyllo sheets
1 stick butter melted
Heat onion in a little olive oil and cook until soft. Add sage.
Combine squash, cooked onion and cream cheese in a food processor and process until smoth.
Cool filling mixture
Cut 3 inch strips of phyllo.
Take 2 sheets of phyllo strips (cover the remaining with a damp paper towl) and brush with butter.
Place 1 tsp filling on bottom right corner of stip. Fold in a triangle, like a flag to the top of the sheet. Place on baking sheet and brush with butter.
Make as many as you have time/patience for...
Cook at 400 for 10 minutes until golden.
Uncooked triangles can be frozen.
Butternut Squash Risotto -
This is a recipe from the barefoot contessa and is the ultimate winter comfort food. Use the pancetta!!!
http://www.foodnetwork.com/recipes/ina-garten/butternut-squash-risotto-recipe/index.html
Thursday, September 11, 2008
Golden Gazpacho
Savor the final flavors of summer with this delicious, easy soup inspired by a chef from Provence who I saw on "Diary of a Foodie" on PBS. The flavors are crisp, clean and refreshing with a little unexpected sweetness. It is also amazingly creamy
4 yellow tomatoes
2 orange tomatoes
1/4 honeydew or Israeli perfume melon (green flesh)
1/2 english cucumber, peeled
1/4 red onion, cut into chunks
1/4 cup white wine vinegar
Juice of 1 lemon
1 tablespoon olive oil
Whizz all ingredients in blender. Serve with diced yellow tomato and cucumber for garnish.
If you really want to go to town. Cut the remaining cucumber into small chunks and toss with olive oil, lemon juice and fresh basil flowers, place in soup bowl and ladle gazpacho over cucs.
4 yellow tomatoes
2 orange tomatoes
1/4 honeydew or Israeli perfume melon (green flesh)
1/2 english cucumber, peeled
1/4 red onion, cut into chunks
1/4 cup white wine vinegar
Juice of 1 lemon
1 tablespoon olive oil
Whizz all ingredients in blender. Serve with diced yellow tomato and cucumber for garnish.
If you really want to go to town. Cut the remaining cucumber into small chunks and toss with olive oil, lemon juice and fresh basil flowers, place in soup bowl and ladle gazpacho over cucs.
Thursday, September 4, 2008
Lamb Recipes
Still recovering from the DNC and busy with the start of school so all I have managed to do so far is saute some lamb chops, seasoned with olive oil, salt and pepper in a high heat pan about 4 minutes a side so they were browned and beautiful on the outside and pink and tender on the inside. The best lamb I have ever tasted. More to follow.......
FYI just bought a beautifully butchered and packaged 4H Colorado Lamb. I am Colorado Proud!
September 24th
Autumn Lamb Stew
1 lb lamb stew meat
1 onion
2 cloves garlic
1/4 cup flour
2 tbs cumin
1 tsp nutmeg
1/2 tsp ground cloves
2 tbs sweet patrika
1 bag frozen cubed butternut squash
1 cup diced prunes
Season lamb and brown in a large casserole. Remove and add onions and galic and cook until soft.
Stir in spices and cook a few minutes so they release their aromas/flavors.
Add lamb, squash and prunes. Sprinkle flour over top and stir in.
Add 6 cups chicken stock.
Bring to a low boil and then turn down heat to simmer for an hour.
Lamb Kofta
I used the shoulder steak meat for this - I ground it in my food processor with the onions, garlic and spices.
1 lb ground lamb
1/2 onion
2 cloves garlic
1 tsp cumin
3 tablespoons chopped fresh parsly
salt and pepper
Shape lamb mixture into balls or press with your hand onto wooden skewers forming a cylindrical "wrap" around the skewer.
Shallow fry balls or grill skewers. Serve with pitas, hummus, tzatski or tahini sauce.
Sticky Lamb Ribs
I must say I was a bit apprehensive about the lamb ribs. They were so good!
2 racks ribs
Dry rub - garlic salt, smoked paprika, black pepper over ribs.
Sticky sauce - 1 btle oyster sauce, 1/2 cup honey, garlic salt -mix together brush over ribs.
Place in ovenproof dish and slow cook at 225 for 4-6 hours
Heat Grill to high and grill ribs just before eating to give them a crispy crust!
Delish
Leg of Lamb
Mix together 6 cloves garlic, crushed, 3 tbs fresh rosemary, zest of one lemon, 1/4 cup olive oil, salt and pepper.
Rub all over leg of lamb day before or morning before you cook the lamb.
We usually cook our leg of lamb on the grill. Start with a preheated high grill and get a good sear on each side (about 5 minutes a side) then put the roast up on the rack, turn down head to med-high, close lid and cook (roast) until an instant read thermometer reaches 145 (rare), 155 medium, 165 well done- about 45 minutes depending on size of the leg. Remove and cover in foil to rest.
Or roast in oven at 400.
FYI just bought a beautifully butchered and packaged 4H Colorado Lamb. I am Colorado Proud!
September 24th
Autumn Lamb Stew
1 lb lamb stew meat
1 onion
2 cloves garlic
1/4 cup flour
2 tbs cumin
1 tsp nutmeg
1/2 tsp ground cloves
2 tbs sweet patrika
1 bag frozen cubed butternut squash
1 cup diced prunes
Season lamb and brown in a large casserole. Remove and add onions and galic and cook until soft.
Stir in spices and cook a few minutes so they release their aromas/flavors.
Add lamb, squash and prunes. Sprinkle flour over top and stir in.
Add 6 cups chicken stock.
Bring to a low boil and then turn down heat to simmer for an hour.
Lamb Kofta
I used the shoulder steak meat for this - I ground it in my food processor with the onions, garlic and spices.
1 lb ground lamb
1/2 onion
2 cloves garlic
1 tsp cumin
3 tablespoons chopped fresh parsly
salt and pepper
Shape lamb mixture into balls or press with your hand onto wooden skewers forming a cylindrical "wrap" around the skewer.
Shallow fry balls or grill skewers. Serve with pitas, hummus, tzatski or tahini sauce.
Sticky Lamb Ribs
I must say I was a bit apprehensive about the lamb ribs. They were so good!
2 racks ribs
Dry rub - garlic salt, smoked paprika, black pepper over ribs.
Sticky sauce - 1 btle oyster sauce, 1/2 cup honey, garlic salt -mix together brush over ribs.
Place in ovenproof dish and slow cook at 225 for 4-6 hours
Heat Grill to high and grill ribs just before eating to give them a crispy crust!
Delish
Leg of Lamb
Mix together 6 cloves garlic, crushed, 3 tbs fresh rosemary, zest of one lemon, 1/4 cup olive oil, salt and pepper.
Rub all over leg of lamb day before or morning before you cook the lamb.
We usually cook our leg of lamb on the grill. Start with a preheated high grill and get a good sear on each side (about 5 minutes a side) then put the roast up on the rack, turn down head to med-high, close lid and cook (roast) until an instant read thermometer reaches 145 (rare), 155 medium, 165 well done- about 45 minutes depending on size of the leg. Remove and cover in foil to rest.
Or roast in oven at 400.
Tuesday, September 2, 2008
Berry Patch Farm/Supporting our local farmers!
http://www.berrypatchfarms.com/
Heaven on earth in Colorado for me. A short drive up Colorado Blvd to 85 to Brighton (ish) and you are whisked far far away from the city. As we pulled into the parking lot, the first thing we saw was an adorably rotund speckled piglet (named Bacon Bits)trotting around the parking lot. The kids leaped from the car as I put in in park, thrilled to see neighborhood friends pulling up in the car next to us and straight to the red barn to grab blue baskets and hop on the tractor that would take us to the strawberry fields.
As we drove out to the strawberry fields, the kids called out the various types of produce growing along the way, peppers, chilies (spicy!), melons, tomatillos, kale (lettuce), and then the strawberries.
In full disclosure, my childhood in England has me predispoed to the PYO/UPick visit. Once I am in the fields, seeing the bright, ruby red, shiny jewels peeking out from the heart shaped, verdant leaves, my heart starts pounding and I am consumed by a desire to leave no berry behind!
So, we picked and watched ladybugs, grasshoppers, and frogs frolikcing among the plants. Then back to the farm house for lemon cucumbers, purple peppers, edamame on the "vine" and roma tomatoes and fresh basil which I roasted and turned into a delicious pasta sauce that is now frozen to enjoy throughout the winter. We came home sunkissed, sticky and a little muddy, laden with berries and goodies.
Back 2 weeks later for raspberries which were ripe and ready and now 8 containers sit in my fridge for jam making. I have been collecting local produce this past week for preserving/canning/jamming and am so excited to build a store in the basement filled with the best of the summer. I have raspberries, peaches from a neighbors tree, plums from my tree, tomatillos from our garden (cool plant!), roasted peppers and Hatch green chilies. Whew - it's a lot of work but I am enchanted with the idea that I am buying local and preserving just as in the early days. My inspiration is coming from Animal, Vegetable, Miracle by Barbara Kingsolver and while Colorado's growing season and produce don't come close to that of Virginia's there is plenty to keep me busy. I am also committed to only buying seasonal produce - no more apples from New Zealand so canning/jamming will make sure we can enjoy peaches all year long. Whew - not sure when I am going to have time to do it but I will!!!
Look for the recipes on the next post. Please feel free to share any tips b/c I am definitely a novice at all this.
Heaven on earth in Colorado for me. A short drive up Colorado Blvd to 85 to Brighton (ish) and you are whisked far far away from the city. As we pulled into the parking lot, the first thing we saw was an adorably rotund speckled piglet (named Bacon Bits)trotting around the parking lot. The kids leaped from the car as I put in in park, thrilled to see neighborhood friends pulling up in the car next to us and straight to the red barn to grab blue baskets and hop on the tractor that would take us to the strawberry fields.
As we drove out to the strawberry fields, the kids called out the various types of produce growing along the way, peppers, chilies (spicy!), melons, tomatillos, kale (lettuce), and then the strawberries.
In full disclosure, my childhood in England has me predispoed to the PYO/UPick visit. Once I am in the fields, seeing the bright, ruby red, shiny jewels peeking out from the heart shaped, verdant leaves, my heart starts pounding and I am consumed by a desire to leave no berry behind!
So, we picked and watched ladybugs, grasshoppers, and frogs frolikcing among the plants. Then back to the farm house for lemon cucumbers, purple peppers, edamame on the "vine" and roma tomatoes and fresh basil which I roasted and turned into a delicious pasta sauce that is now frozen to enjoy throughout the winter. We came home sunkissed, sticky and a little muddy, laden with berries and goodies.
Back 2 weeks later for raspberries which were ripe and ready and now 8 containers sit in my fridge for jam making. I have been collecting local produce this past week for preserving/canning/jamming and am so excited to build a store in the basement filled with the best of the summer. I have raspberries, peaches from a neighbors tree, plums from my tree, tomatillos from our garden (cool plant!), roasted peppers and Hatch green chilies. Whew - it's a lot of work but I am enchanted with the idea that I am buying local and preserving just as in the early days. My inspiration is coming from Animal, Vegetable, Miracle by Barbara Kingsolver and while Colorado's growing season and produce don't come close to that of Virginia's there is plenty to keep me busy. I am also committed to only buying seasonal produce - no more apples from New Zealand so canning/jamming will make sure we can enjoy peaches all year long. Whew - not sure when I am going to have time to do it but I will!!!
Look for the recipes on the next post. Please feel free to share any tips b/c I am definitely a novice at all this.
Saturday, August 2, 2008
Suppers in Steamy
Friday night -
New York Strips - seasoned and grilled!
Beet, Goat Cheese, Bacon and Arugula Salad with Balsamic Honey Reduction (Based on the delicious stack I enjoyed at Tables!)
head of garlic
fresh thyme
2 golden tomatoes
8 oz goat cheese
1 lb arugula
1 cup balsamic vinegar
1/2 cup honey
roasted garlic from beets
thyme
Roasted Beets
Peel beets. Place in oven proof container and sprinkle with olive oil, thyme, whole head of roasted garlic and olive oil. Roast at 350 until tender (yields to inserted paring knife)
Balsamic Honey Reduction
1 cup Balsamic vinegar
1/2 cup Honey
4 cloves of Roasted garlic
2 stalks thyme
s&p
Place in saucepan over high heat, bring to boil and simmer until reduced to syrup.
To assemble
Place arugula on platter.
Sliced roasted beets and layer ontop of arugula with sliced tomatoes. Sprinkle goat cheese ontop.
Drizzle with balsamic honey reduction. Sprinkle crumbled bacon ontop (optional)
Grilled Corn with Chipotle Lime Butter
1/2 stick butter
3 tbs dried chiptolet powder
juice of 1 lime
salt n pepper
6 corn
mix butter with butter, chipotle, and lime juice, sn p
Brush butter on corn. Grill on high until brown
Pineapple Ginger Vodka Fizzes - I defer to Lucy on those! Yummy!
Saturday Breakfast
Spinach Scrambled Eggs
I added 2 big handfuls of julienned spinach, 2 tbsp chopped flat leaf parsley and salt and pepper. If you cook scrambled eggs slowly over low heat they will be really creamy!
Farmhouse potatoes with potatoes, onions, beets, and chipolte
Microwave 2 large russet potatoes until just cooked (about 10 mins). Cut into 1 inch chunks.
Chop 2 onions and saute in olive oil until soft and transluscent, add potatoes, roasted beets (left over from Friday night) and season with chipotle chili powder, salt and pepper. Toss together til heated through and a little crispy.
Fresh fruit salad - c'mon - you got that!!!
Saturday Dinner
Grilled New Zealand Salmon with Cantaloupe Clementine Salsa
Salsa
1/2 canteloupe, finely diced -1/2 inch cube
4 clementines, peeled and segmented (canned mandarins ok in a pinch but not the same flavor)
1 jalepeno
4 tbs chopped mint
2 tbs white wine vinegar
salt and pepper
Juice of one lime
1 tbs olive oil.
Toss all ingredients together and serve with Salmon
Blue Potato Salad with Whole Grain Mustard
2 lbs blue/purple potatoes
Scrub skins and cook by brining to boil and boiling until tender (about 10 minutes)
In a large serving bowl put
1/2 cup whole grain mustard (Pommeray is what we had in Steamy)
1/4 cup white wine vinegar
2 tsp minced garlic
4 tbsp chopped chives (or green onions)
1/2 cup olive oil
Mix together.
Drain potatoes and place in bowl with dressing, stir using spoon to break up potatoes so they absorb the dressing while hot. Serve hot, warm or at room temp!
Chunky Green Salad
Fresh salad greens
Cucumber,Tomato, Red pepper all chopped into chunks
Toss with olive oil, lemon and salt and pepper.
Cherry Pie a la mode - A gorgeous Pie made by Sharon and Daphne! They used Pie Cherries from Lucy's garden. I think the secret ingredient addition of Amaretto instead of almond extract was sheer brilliance!!!!
Bookcliff Vineyards Viogner - a Colorado Wine that rocks!!! You can buy at Grape Expectations - don't be scared!
New York Strips - seasoned and grilled!
Beet, Goat Cheese, Bacon and Arugula Salad with Balsamic Honey Reduction (Based on the delicious stack I enjoyed at Tables!)
2lbs beets
olive oilhead of garlic
fresh thyme
2 golden tomatoes
8 oz goat cheese
1 lb arugula
1 cup balsamic vinegar
1/2 cup honey
roasted garlic from beets
thyme
Roasted Beets
Peel beets. Place in oven proof container and sprinkle with olive oil, thyme, whole head of roasted garlic and olive oil. Roast at 350 until tender (yields to inserted paring knife)
Balsamic Honey Reduction
1 cup Balsamic vinegar
1/2 cup Honey
4 cloves of Roasted garlic
2 stalks thyme
s&p
Place in saucepan over high heat, bring to boil and simmer until reduced to syrup.
To assemble
Place arugula on platter.
Sliced roasted beets and layer ontop of arugula with sliced tomatoes. Sprinkle goat cheese ontop.
Drizzle with balsamic honey reduction. Sprinkle crumbled bacon ontop (optional)
Grilled Corn with Chipotle Lime Butter
1/2 stick butter
3 tbs dried chiptolet powder
juice of 1 lime
salt n pepper
6 corn
mix butter with butter, chipotle, and lime juice, sn p
Brush butter on corn. Grill on high until brown
Pineapple Ginger Vodka Fizzes - I defer to Lucy on those! Yummy!
Saturday Breakfast
Spinach Scrambled Eggs
I added 2 big handfuls of julienned spinach, 2 tbsp chopped flat leaf parsley and salt and pepper. If you cook scrambled eggs slowly over low heat they will be really creamy!
Farmhouse potatoes with potatoes, onions, beets, and chipolte
Microwave 2 large russet potatoes until just cooked (about 10 mins). Cut into 1 inch chunks.
Chop 2 onions and saute in olive oil until soft and transluscent, add potatoes, roasted beets (left over from Friday night) and season with chipotle chili powder, salt and pepper. Toss together til heated through and a little crispy.
Fresh fruit salad - c'mon - you got that!!!
Saturday Dinner
Grilled New Zealand Salmon with Cantaloupe Clementine Salsa
Salsa
1/2 canteloupe, finely diced -1/2 inch cube
4 clementines, peeled and segmented (canned mandarins ok in a pinch but not the same flavor)
1 jalepeno
4 tbs chopped mint
2 tbs white wine vinegar
salt and pepper
Juice of one lime
1 tbs olive oil.
Toss all ingredients together and serve with Salmon
Blue Potato Salad with Whole Grain Mustard
2 lbs blue/purple potatoes
Scrub skins and cook by brining to boil and boiling until tender (about 10 minutes)
In a large serving bowl put
1/2 cup whole grain mustard (Pommeray is what we had in Steamy)
1/4 cup white wine vinegar
2 tsp minced garlic
4 tbsp chopped chives (or green onions)
1/2 cup olive oil
Mix together.
Drain potatoes and place in bowl with dressing, stir using spoon to break up potatoes so they absorb the dressing while hot. Serve hot, warm or at room temp!
Chunky Green Salad
Fresh salad greens
Cucumber,Tomato, Red pepper all chopped into chunks
Toss with olive oil, lemon and salt and pepper.
Cherry Pie a la mode - A gorgeous Pie made by Sharon and Daphne! They used Pie Cherries from Lucy's garden. I think the secret ingredient addition of Amaretto instead of almond extract was sheer brilliance!!!!
Bookcliff Vineyards Viogner - a Colorado Wine that rocks!!! You can buy at Grape Expectations - don't be scared!
Wednesday, July 30, 2008
It's the Cherries!
Cherry and Goat Cheese Compote
2 cups cherries, pitted and chopped
4 spring onions, finely diced
1 cup fresh mint, chopped
Juice of 1 lime
4 oz goat cheese
salt and pepper
2 tsp olive oil.
Mix together and serve with crackers. Everyone might think its beets and be pleasantly surprised.
Adding a chopped jalepeno would be yummy too - when they are taken off the FDA list!
2 cups cherries, pitted and chopped
4 spring onions, finely diced
1 cup fresh mint, chopped
Juice of 1 lime
4 oz goat cheese
salt and pepper
2 tsp olive oil.
Mix together and serve with crackers. Everyone might think its beets and be pleasantly surprised.
Adding a chopped jalepeno would be yummy too - when they are taken off the FDA list!
Wednesday, July 23, 2008
Supper Solutions/Sassy Suppers/Supper Club
So - what do you think? I have never actually prepared meals at one of these but just bought one frozen and made it for dinner. It was delicious but not necessarily quick and I got 3 pans dirty making the meal - Tandoori Chicken with Rice from Supper Club on Kearny. And I had to make a veg. So, not a big deal but made me think.....
When I was working the part-time office job, dinner was a nightmare - now I understand completely!!!! So much easier to have something already made and just heat than go through the k'fuffle when you get home at 5 or 6.
Here's the pitch....I had a few clients last year for whom I made and delivered prepared meals. They generally cost 25 - 30 bucks and fed 4. I'm thinking about resurrecting the service once school starts - 3 choices, one delivery a week.
Thoughts???? Interest????
When I was working the part-time office job, dinner was a nightmare - now I understand completely!!!! So much easier to have something already made and just heat than go through the k'fuffle when you get home at 5 or 6.
Here's the pitch....I had a few clients last year for whom I made and delivered prepared meals. They generally cost 25 - 30 bucks and fed 4. I'm thinking about resurrecting the service once school starts - 3 choices, one delivery a week.
Thoughts???? Interest????
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