Sweet potatoes: Dice them, add salt pepper, rosemary and olive oil and then bake them. That's the best way to prepare themr
Wednesday, December 16, 2009
As for sweet potatoes... by MollyDunlop
As for sweet potatoes, I like them fried or roasted with onions and cumin, or made into a casserole with mashed apricots and sour cream, or as french fries. I really don't get the American tendency to add sugar/honey/maple syrup to an already sweet vegetable.
Turnips (swedes) benefit from being frosted before they are harvested. Then they should be boiled and mashed with good "floury" potatoes butter, and a good quantity of black pepper. Not an exciting dish, but a good accompaniment for roast meat or, of course, haggis.
Turnips (swedes) benefit from being frosted before they are harvested. Then they should be boiled and mashed with good "floury" potatoes butter, and a good quantity of black pepper. Not an exciting dish, but a good accompaniment for roast meat or, of course, haggis.
Sunday, December 13, 2009
Puerto Rican Style Beef Stew (adapted for slow cooker) by Li
First you make the base (called sofrito). Take 9 cloves of garlic, 2 large onions, 2 green peppers, a bunch of cilantro and (if available) a bunch of recao and 9 ajicitos. Put in a blender or food processor and blend until smooth (add a little water if needed).
Take 2-3 tablespoons of the sofrito and saute it for a few minutes in olive oil along with one can of tomato sauce or 1/2 can of tomato paste (I prefer the paste) and manzanilla olives (as many as you like, though I tend to like a lot of olives). Remove the mixture from heat and set aside.
Cube two pounds of stew beef and season with Goya Adobo and half a packet of Goya Sazon. Add to slow cooker along with cubed potatoes and (if available) cubed calabaza (a type of Caribbean pumpkin). Some people add onions and carrots as well, but I tend to keep it simple. Pour the sofrito mixture into the slow cooker and add one cup of water. Toss to coat meat and potatoes evenly. Set slow cooker to low and cook for 12 hours.
Take 2-3 tablespoons of the sofrito and saute it for a few minutes in olive oil along with one can of tomato sauce or 1/2 can of tomato paste (I prefer the paste) and manzanilla olives (as many as you like, though I tend to like a lot of olives). Remove the mixture from heat and set aside.
Cube two pounds of stew beef and season with Goya Adobo and half a packet of Goya Sazon. Add to slow cooker along with cubed potatoes and (if available) cubed calabaza (a type of Caribbean pumpkin). Some people add onions and carrots as well, but I tend to keep it simple. Pour the sofrito mixture into the slow cooker and add one cup of water. Toss to coat meat and potatoes evenly. Set slow cooker to low and cook for 12 hours.
Friday, December 11, 2009
Key Lime Fudge by falalala
1 8-ounce can of evaporated milk
1 2/3 cups sugar
½ tsp. salt
12 large marshmallows
2 cups white chocolate chips
1/8 cup grated lime rind
2 Tblsp. Key lime juice (try Nellie & Joe’s famous Key Lime Juice)
Line an 8”x8” square pan with aluminum foil; grease foil with butter.
Combine the first three ingredients (through salt) in a large heavy-bottomed saucepan over medium heat. Bring to a boil; boil 8 minutes, stirring constantly. Remove pan from heat. Add the marshmallows and remaining three ingredients to the milk mixture, and stir until the marshmallows are melted and the mixture is smooth. Pour fudge into the prepared pan. Cool completely in the refrigerator. Cut into small (or large!) squares, and enjoy.
Had I thought of it in time I would have put a graham cracker crust at the bottom of it. I just sampled the stuff and it's not bad...I'm making a bunch of different things to wrap up on pretty plates with cellophane to bring over to the neighbors and to parties, and this looks to be a decent addition. (If you do make it, make sure to keep stirring the stuff...if if don't watch out it burns quickly and then you get little charred bits mixed in which doesn't look at all appealing.)
1 2/3 cups sugar
½ tsp. salt
12 large marshmallows
2 cups white chocolate chips
1/8 cup grated lime rind
2 Tblsp. Key lime juice (try Nellie & Joe’s famous Key Lime Juice)
Line an 8”x8” square pan with aluminum foil; grease foil with butter.
Combine the first three ingredients (through salt) in a large heavy-bottomed saucepan over medium heat. Bring to a boil; boil 8 minutes, stirring constantly. Remove pan from heat. Add the marshmallows and remaining three ingredients to the milk mixture, and stir until the marshmallows are melted and the mixture is smooth. Pour fudge into the prepared pan. Cool completely in the refrigerator. Cut into small (or large!) squares, and enjoy.
Had I thought of it in time I would have put a graham cracker crust at the bottom of it. I just sampled the stuff and it's not bad...I'm making a bunch of different things to wrap up on pretty plates with cellophane to bring over to the neighbors and to parties, and this looks to be a decent addition. (If you do make it, make sure to keep stirring the stuff...if if don't watch out it burns quickly and then you get little charred bits mixed in which doesn't look at all appealing.)
Pasta with Chorizo by Picklehead
It is *the* perfect dinner for when you need warming up, have no money, and want to eat NOW.
A significant amount of Spanish chorizo
A significant amount of pasta (fusilli works well)
A significant amount of feta cheese
Chili oil
Cherry tomatoes
Salt
Pepper
Fry the chorizo while cooking the pasta. Pour chili oil over it. Drain the pasta and toss with the chorizo/chili oil mix, then crumble the feta over it, toss the cherry tomatoes on top, season, stir, and serve.
A significant amount of Spanish chorizo
A significant amount of pasta (fusilli works well)
A significant amount of feta cheese
Chili oil
Cherry tomatoes
Salt
Pepper
Fry the chorizo while cooking the pasta. Pour chili oil over it. Drain the pasta and toss with the chorizo/chili oil mix, then crumble the feta over it, toss the cherry tomatoes on top, season, stir, and serve.
Thursday, November 19, 2009
MARTINI SALMON by Grizzled Adams
Salmon: 4 (6-ounce) salmon fillets
Salt and pepper
Chopped fresh parsley, as desired
2 tablespoons olive oil (if sautéing)
Martini sauce: 1 tablespoon minced shallot
1/4 cup gin
1/4 cup dry vermouth
1 teaspoon chopped whole juniper berries
1 teaspoon dried or brined green peppercorns, optional
1/4 cup heavy cream
2 teaspoons butter
6 pimiento-stuffed green olives, sliced into rings
Fresh lemon juice
Salt and pepper
Salmon: Season each piece of salmon with salt and pepper and sprinkle with a little chopped parsely. If sautéing, heat the olive oil in a wide skillet and cook the fish, about 3 minutes on the first side, then about 2 minutes on the second side to achieve a medium-rare temperature. (Increase the cooking time by about 90 seconds on each side if you want the salmon to be cooked through.) You may also grill or broil the salmon, as desired.
Spoon the Martini Sauce over the cooked salmon and serve immediately.
This salmon is delicious with boiled new potatoes or rice.
Martini Sauce: Place the shallots, gin, vermouth, juniper berries, and green peppercorns in a small saucepan and bring to a boil. Lower the heat and simmer until reduced to about 3 tablespoons liquid. Add the cream and reduce to 1/4 cup.
Strain and return the liquid to the saucepan (discard the solids).
Whisk in the butter. Add the olives and season to taste with lemon juice, salt, and a little pepper. Cover and keep warm while you prepare the salmon.
and don't forget for the cook; 5 parts Gin, 1/2 part Vermouth, Ice and shake, drop a couppla olives in the glass, Mmmmmmmmm
Salt and pepper
Chopped fresh parsley, as desired
2 tablespoons olive oil (if sautéing)
Martini sauce: 1 tablespoon minced shallot
1/4 cup gin
1/4 cup dry vermouth
1 teaspoon chopped whole juniper berries
1 teaspoon dried or brined green peppercorns, optional
1/4 cup heavy cream
2 teaspoons butter
6 pimiento-stuffed green olives, sliced into rings
Fresh lemon juice
Salt and pepper
Salmon: Season each piece of salmon with salt and pepper and sprinkle with a little chopped parsely. If sautéing, heat the olive oil in a wide skillet and cook the fish, about 3 minutes on the first side, then about 2 minutes on the second side to achieve a medium-rare temperature. (Increase the cooking time by about 90 seconds on each side if you want the salmon to be cooked through.) You may also grill or broil the salmon, as desired.
Spoon the Martini Sauce over the cooked salmon and serve immediately.
This salmon is delicious with boiled new potatoes or rice.
Martini Sauce: Place the shallots, gin, vermouth, juniper berries, and green peppercorns in a small saucepan and bring to a boil. Lower the heat and simmer until reduced to about 3 tablespoons liquid. Add the cream and reduce to 1/4 cup.
Strain and return the liquid to the saucepan (discard the solids).
Whisk in the butter. Add the olives and season to taste with lemon juice, salt, and a little pepper. Cover and keep warm while you prepare the salmon.
and don't forget for the cook; 5 parts Gin, 1/2 part Vermouth, Ice and shake, drop a couppla olives in the glass, Mmmmmmmmm
Baked Sea Bass or Other Whole Fish Stuffed with Shellfish by Grizzled Adams
In this preparation, a whole bass is stuffed with shellfish, onions, olive oil, and lemon juice; it is then tightly sealed in foil or parchment paper and baked in the oven, where it braises in its own juices and those released by the stuffing. It merges from the cooking with its flesh extraordinarily moist and saturated with a medley of sea fragrances. The most agreeable way to serve the fish is whole, with the head and tail on, but completely boned.
For 6 or more serving
1 dozen clams
1 dozen mussels
6 medium raw shrimp
2 garlic cloves
1 small onion
2 tablespoons chopped parsley
Freshly squeezed juice of 1 lemon
1/2 cup extra virgin olive oil
Salt
Black pepper, ground fresh from the mill
1/2 cup fine, dry, unflavored bread crumbs
A 4-to-5 pound whole sea bass, red snapper, or small salmon, or similar fish, boned as described above
Heavy-weight cooking parchment or foil
1. Wash and scrub the clams and mussels. Discard those that stay open when handled. Put them in a pan broad enough so that they don't need to be piled up more than 3 deep, cover the pan, and turn on the heat to high. Check the mussels and clams frequently, turning them over, and promptly removing them from the pan as they open their shells.
2. When all the clams and mussels have opened up, detach their meat from the shells. Put the shellfish meat in a bowl and cover it with its own juices from the pan. To be sure, as you are doing this, that any sand is left behind, tip the pan and gently spoon off the liquid from the top.
3. Let the clam and mussel meat rest for 20 or 30 minutes, so that it may shed any sand still clinging to it, then retrieve it gently with a slotted spoon, and put it in a bowl large enough to contain later all the other ingredients except for the fish. Line a strainer with paper towels, and filter the shellfish juices through the paper into the bowl.
Ahead-of-time note: The steps above may be completed 2 or 3 hours in advance.
4. Shell the strimp and remove their dark vein. Wash in cold water and pat thoroughly dry with cloth kitchen towels. If using very large shrimp, slice them in half, lengthwise. Add them to the bowl.
5. Mash the garlic lightly with a heavy knife handle, just hard enough to split its skin and peel it. Add it to the bowl.
6. Slice the onion as fine as possible. Add it to the bowl.
7. Put all the other ingredients listed, except for the fish, into the bowl. Toss thoroughly to coat all the shellfish well.
8. Preheat oven to 475°.
9. Wash the fish in cold water inside and out, then pat thoroughly dry with paper towels.
10. Lay a double thickness of aluminum foil or cooking parchment on the bottom of a long, shallow baking dish, bearing in mind that there must be enough to close over the whole fish. Pour some of the liquid in the mixing bowl over the foil or parchment, tipping the baking dish to spread it evenly. Place the fish in the center and stuff it with all the contents of the bowl, reserving just some of the liquid. If you have opted for having the fish split into two fillets, sandwich the contents of the bowl between them. Use the liquid you just reserved to moisten the skin side of the fish. Fold the foil or parchment over the fish, crimping the edges to seal tightly throughout, and tucking the ends under the fish.
11. Bake in the upper third of the preheated oven, let the fish rest for 10 minutes in the sealed foil or parchment. If the baking dish is not presentable for the table, transfer the still-sealed fish to a platter. With scissors, cut the foil or parchment open, trimming it down to the edge of the dish. Don't attempt to lift the fish out of the wrapping, because it is boneless and will break up. Serve it directly from the foil or parchment, slicing the fish across as you might a roast, pouring over each portion some of the juices.
For 6 or more serving
1 dozen clams
1 dozen mussels
6 medium raw shrimp
2 garlic cloves
1 small onion
2 tablespoons chopped parsley
Freshly squeezed juice of 1 lemon
1/2 cup extra virgin olive oil
Salt
Black pepper, ground fresh from the mill
1/2 cup fine, dry, unflavored bread crumbs
A 4-to-5 pound whole sea bass, red snapper, or small salmon, or similar fish, boned as described above
Heavy-weight cooking parchment or foil
1. Wash and scrub the clams and mussels. Discard those that stay open when handled. Put them in a pan broad enough so that they don't need to be piled up more than 3 deep, cover the pan, and turn on the heat to high. Check the mussels and clams frequently, turning them over, and promptly removing them from the pan as they open their shells.
2. When all the clams and mussels have opened up, detach their meat from the shells. Put the shellfish meat in a bowl and cover it with its own juices from the pan. To be sure, as you are doing this, that any sand is left behind, tip the pan and gently spoon off the liquid from the top.
3. Let the clam and mussel meat rest for 20 or 30 minutes, so that it may shed any sand still clinging to it, then retrieve it gently with a slotted spoon, and put it in a bowl large enough to contain later all the other ingredients except for the fish. Line a strainer with paper towels, and filter the shellfish juices through the paper into the bowl.
Ahead-of-time note: The steps above may be completed 2 or 3 hours in advance.
4. Shell the strimp and remove their dark vein. Wash in cold water and pat thoroughly dry with cloth kitchen towels. If using very large shrimp, slice them in half, lengthwise. Add them to the bowl.
5. Mash the garlic lightly with a heavy knife handle, just hard enough to split its skin and peel it. Add it to the bowl.
6. Slice the onion as fine as possible. Add it to the bowl.
7. Put all the other ingredients listed, except for the fish, into the bowl. Toss thoroughly to coat all the shellfish well.
8. Preheat oven to 475°.
9. Wash the fish in cold water inside and out, then pat thoroughly dry with paper towels.
10. Lay a double thickness of aluminum foil or cooking parchment on the bottom of a long, shallow baking dish, bearing in mind that there must be enough to close over the whole fish. Pour some of the liquid in the mixing bowl over the foil or parchment, tipping the baking dish to spread it evenly. Place the fish in the center and stuff it with all the contents of the bowl, reserving just some of the liquid. If you have opted for having the fish split into two fillets, sandwich the contents of the bowl between them. Use the liquid you just reserved to moisten the skin side of the fish. Fold the foil or parchment over the fish, crimping the edges to seal tightly throughout, and tucking the ends under the fish.
11. Bake in the upper third of the preheated oven, let the fish rest for 10 minutes in the sealed foil or parchment. If the baking dish is not presentable for the table, transfer the still-sealed fish to a platter. With scissors, cut the foil or parchment open, trimming it down to the edge of the dish. Don't attempt to lift the fish out of the wrapping, because it is boneless and will break up. Serve it directly from the foil or parchment, slicing the fish across as you might a roast, pouring over each portion some of the juices.
Cucumber-Stuffed Trout by Grizzled Adams
Ingredients:
1/2 cup chopped cucumber, seeded and peeled
1/2 cup shredded carrot
2 tablespoons chopped onion
1/2 teaspoon lemon pepper
2 tablespoons margarine or butter
1/2 cup hot water
1 teaspoon chicken bouillon granules
2 tablespoons minced parsley
3 cups dry bread cubes
4 small trout, about 1/2 pound each
In small skillet, cook cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes, stirring constantly. Blend in water and bouillon granules. Heat to boiling. Add parsley. Remove from heat.
In medium bowl, stir bread cubes and vegetable mixture until coated. Place fish in lightly oiled 13x9 inch pan. Stuff each trout with 1/4 of bread mixture.
1/2 cup chopped cucumber, seeded and peeled
1/2 cup shredded carrot
2 tablespoons chopped onion
1/2 teaspoon lemon pepper
2 tablespoons margarine or butter
1/2 cup hot water
1 teaspoon chicken bouillon granules
2 tablespoons minced parsley
3 cups dry bread cubes
4 small trout, about 1/2 pound each
In small skillet, cook cucumber, carrot, onion and lemon pepper in margarine over medium heat until tender, about 6 minutes, stirring constantly. Blend in water and bouillon granules. Heat to boiling. Add parsley. Remove from heat.
In medium bowl, stir bread cubes and vegetable mixture until coated. Place fish in lightly oiled 13x9 inch pan. Stuff each trout with 1/4 of bread mixture.
Friday, November 13, 2009
My Dad's Basic Tripe, Onion and Potato Recipe by liz isabella
Boil up the tripe in a pot of water for an hour or so. Pour away some of the water and add some chopped up onion and pototoes. Allow it to continue to boil up until soft. (Optional: Mix up some very Klassy french onion soup and add it to the pot, stirring until it thickens). Add some cornflour to thicken the sauce. It should be smooth and white.
If you're wanting to do trotters and tripe, boil them up together for that first hour or so. Then follow the recipe onwards.
My dad has on occasion curried his tripe, but that's a step too far for me.
Measurements obviously depend on the amount of offal you've gotten. The important thing is to test the thickest pieces. If they're soft and chewy, the thin stuff will be good also.
If you're wanting to do trotters and tripe, boil them up together for that first hour or so. Then follow the recipe onwards.
My dad has on occasion curried his tripe, but that's a step too far for me.
Measurements obviously depend on the amount of offal you've gotten. The important thing is to test the thickest pieces. If they're soft and chewy, the thin stuff will be good also.
Sunday, September 20, 2009
Riffing on Chicken Marbella by bookseller
[The Silver Palate recipe for chicken marbella is here.]
The chicken dish really isn't terribly sweet. There's a...I don't want to call it a recipe, because I've made it (and seen recipes for it) with everything from chicken to chard to zucchini to spinach, and from Spain, Italy, Portugal...anyway, there's a WAY of cooking that works really well with both poultry and green veg and involves garlic, olive oil, raisins, and pine nuts or walnuts. Lots of all of them. It's incredibly delicious -- and oh, it works well with pasta, too! -- and the raisins are just sort of these surprising snippets of sweetness. Chicken Marbella is very much like that. Or like eating a hamburger with ketchup or sweet pickle relish.
The chicken dish really isn't terribly sweet. There's a...I don't want to call it a recipe, because I've made it (and seen recipes for it) with everything from chicken to chard to zucchini to spinach, and from Spain, Italy, Portugal...anyway, there's a WAY of cooking that works really well with both poultry and green veg and involves garlic, olive oil, raisins, and pine nuts or walnuts. Lots of all of them. It's incredibly delicious -- and oh, it works well with pasta, too! -- and the raisins are just sort of these surprising snippets of sweetness. Chicken Marbella is very much like that. Or like eating a hamburger with ketchup or sweet pickle relish.
Tuesday, August 11, 2009
Zucchini Frittata by Highgate
Sautee chopped garlic in olive oil, add thinly sliced squash, keep heat medium or lower, when squash starts to get sightly translucent add eggs with black pepper and a little salt. Comes out of the pan looking like a Spanish (potato) tortilla.
Zucchini Lasagna by Highgate
Bechamel sauce with plenty of cheese and a tomato-based sauce, ground meat optional but good, squash sliced very, very thinly and left to drain a bit before assembly. More cheese on top, bake until golden.
Monday, August 10, 2009
Grandma's Zucchini Bread by Sicut Cervus
[2 loaves]
Beat together in a large bowl: 3 eggs, 2 cups sugar
Add: 1 cup salad oil, 2 cups grated zucchini, ½ teaspoon vanilla, ½ teaspoon almond extract
Sift together, then add: 3 cups flour, 2 teaspoons baking soda, ¾ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon cinnamon
Mix in: 2 cups raisins, 1 cup walnuts
Spoon into 2 greased loaf pans lined with wax paper or parchment paper. Bake 75 minutes at 350°.
Beat together in a large bowl: 3 eggs, 2 cups sugar
Add: 1 cup salad oil, 2 cups grated zucchini, ½ teaspoon vanilla, ½ teaspoon almond extract
Sift together, then add: 3 cups flour, 2 teaspoons baking soda, ¾ teaspoon salt, ½ teaspoon nutmeg, ½ teaspoon cinnamon
Mix in: 2 cups raisins, 1 cup walnuts
Spoon into 2 greased loaf pans lined with wax paper or parchment paper. Bake 75 minutes at 350°.
Saturday, June 6, 2009
Marinated Chicken by bookseller
Basically I marinated a couple of chicken thighs overnight in a mixture of Thai sweet chili sauce, soy sauce, lime juice, brown sugar, grated ginger (tip? freeze it, and use a microplane to grate it; I will never throw away shriveled up ginger again), minced garlic, and a little sherry. The next day I roasted the chicken, and made a dressing out of, basically, the same ingredients as the marinade, with the additions of some rice vinegar and a few heaping spoonfuls of almond butter, plus a little honey to compensate for my heavy hand with the chili sauce. I let the chicken cool a bit, shredded it up, and plopped it onto a salad made of slivered Napa cabbage, a scallion, half of a mildly spicy pepper, some shredded carrot, half a zucchini, and a huge handful each of cilantro and fresh mint. Tossed it all with the dressing, sprinkled with chopped roasted peanuts and radish sprouts, and I have DEVOURED this. More carb-happy folks could certainly add in some noodles, but they really aren't necessary, and I do think that just about any vegetable -- peas, chopped romaine lettuce, leftover cooked eggplant or sweet potatoes, corn, string beans -- would work beautifully. But don't forget the fresh herbs; that's what really makes it. And if you can find some Thai basil, throw that in alongside.
Wednesday, May 6, 2009
Bread Machine Seedy Bread by Erythrosine
1.25 cups water
2 tablespoons olive oil
2 tablespoons molasses
2 tablespoons honey
2 cups unbleached bread flour
1 cup whole wheat flour (preferably the King Arthur 100% whole grain white wheat)
1.5 teaspoons salt
2.25 teaspoons instant yeast (or 1 package active dry yeast)
2 tablespoons poppy seeds
3 tablespoons raw sunflower seeds
3 tablespoons raw sesame seeds
2 tablespoons wheat gluten
Add all ingredients to pan in any order. (Measure the oil before the honey and the molasses, using the same measuring cup. Two tablespoons equals half of a quarter-cup measure.) Set the bread machine to "sweet" setting and select "light" crust, as the molasses and honey make it a dark crust in any case. (Recipe based on "Seeduction", without the raw millet seeds, which hurt my teeth.) If you want this to be ready for breakfast, using the timer, put the water in first, make a pile of the flours on top, and place the yeast in a slight depression on top of the flours, so the yeast won't get wet and start growing until the bread is mixed.
Sunday, May 3, 2009
Kale Chips by c-beth
My favorite way to prepare greens lately is making kale chips. Rip up a bunch of kale, coat VERY lightly in olive oil, sprinkle w/ sea salt and red pepper and roast on a baking sheet at about 415. Crunchy goodness!
Wednesday, March 18, 2009
Hazelnut and Bean Salad by Bibbety
Toast hazelnuts and rub skins off, cool, then chop roughly. Simmer green beans for three minutes, shock in ice water. Simmer sugar snap peas for 1 minute, shock in ice water.
Make vinaigrette with olive oil, hazelnut oil, a clove of minced garlic, sea salt, pepper,and the zest of one orange.
Toss the hazelnuts, the green beans, the peas, and the vinagrette together and serve at room temperature.
Make vinaigrette with olive oil, hazelnut oil, a clove of minced garlic, sea salt, pepper,and the zest of one orange.
Toss the hazelnuts, the green beans, the peas, and the vinagrette together and serve at room temperature.
Friday, February 20, 2009
Cookie Link
TT--specifically the seasonal cookie exchange-- has spawned a new food blog, devoted to cookies: Talkin' Bout Cookies.
Sunday, January 25, 2009
Bean and Ham Hock Soup by PegS
The final recipe was 8 cups broth, 1/2 lb of small lima beans, 1/2 lbs of small Northern beans, a med parsnip, two small carrots, an onion, six cloves of garlic, a handful of dried thyme, the ham hock, and some collard greens. The weird mix was my attempt to make as nutritious a mix as possible while still having it taste like a smokey white bean soup.
WONDERFUL SUMMERY CHICKEN SALAD by Sicut Cervus
(or presumably year-round in LA!)
Make dressing: 3 T chutney, 1/3 cup mayonnaise, 1/3 cup yoghurt, 1/4 teaspoon cardamom, juice of 1 lime, 1/4 teaspoon each salt and pepper
Combine in large bowl: cups cold cooked chicken (around 2 whole breasts) cut into chunks, 1 large peach or medium-sized mango cut into chunks, 2 cups melon (honeydew and/or canteloupe) cut into chunks, 1 cup blueberries, 2 green onions, minced
Add dressing, stir gently, refrigerate before serving.
Make dressing: 3 T chutney, 1/3 cup mayonnaise, 1/3 cup yoghurt, 1/4 teaspoon cardamom, juice of 1 lime, 1/4 teaspoon each salt and pepper
Combine in large bowl: cups cold cooked chicken (around 2 whole breasts) cut into chunks, 1 large peach or medium-sized mango cut into chunks, 2 cups melon (honeydew and/or canteloupe) cut into chunks, 1 cup blueberries, 2 green onions, minced
Add dressing, stir gently, refrigerate before serving.
White Bean and Ham Hock Soup by PaganMama
This has been one of my standards this winter. I crock-pot it. So easy. Soak a pound of white beans (navy beans, whatever) overnight. Finely chop a bunch o/onion, carrots, celery. Drain beans. Throw beans, veggies, and smoked ham hock in crock pot. Cover with water. Cook on slow all day. Remove ham hock and dice meat; return. If you like, puree a portion of the soup to make it creamier. Add salt and pepper. Enjoy very much.
Tuesday, January 20, 2009
Pickled Lemons by bookseller
simplest version, which is best with Meyer lemons but just fine with ordinaries too: Take a lemon and split it into quarters the long way, but stop cutting just before you reach the bottom: The lemon will look (if you're inclined this way) like a wee four-petaled flower opening its heart to the warmth of the sun.
Now cram that puppy with as much kosher salt -- do NOT use regular table salt -- as you can, and sorta squeeze it shut. Stuff it into a jar, ideally one that is only marginally larger than the lemon. Repeat with as many lemons as the jar will hold, and fill up the jar with freshly squeezed lemon juice. Put the lid on, turn the jar upside down every few days for a couple of weeks, and hey presto, preserved lemons.
If you like, you can add any or all of the following, in proportions that seem nice: cinnamon sticks, coriander seeds, peppercorns, cracked cardamoms, cloves (careful with these; they are stronger than you think), cumin seeds (I'd toast them -- VERY lightly -- first), fennel seeds, mustard seeds. Also, I like to float some olive oil on top of the jar, partly because it keeps the (corrosive) lemon juice and salt from coming in contact with the metal bottom of the lid (assuming you're using good old Ball canning jars, which are the easiest and cheapest to find) and partly because it makes a semi-airtight seal and thus helps prevent any bacterial growth, though the acid and salt mean that's really not going to be much of an issue.
Sadly, I have never managed to make a jar that didn't start to look murky and a little scary, but the lemons are wonderful anyway. And even though recipes usually tell you to use only the rind, I use the entire lemon and find it perfectly delightful. And I have two bags of Meyers sitting in my fridge right now, for this very purpose, so you're inspiring me.
Really, it could not be easier, and they are my secret weapon for perking up any soup or stew that tastes a bit stodgy -- you know if a pot of Lentil Stuff is tasting like something you might have been served at the cafe attached to a particularly virtuous food co-op circa 1972, these will make it all zingy and delish.
Now cram that puppy with as much kosher salt -- do NOT use regular table salt -- as you can, and sorta squeeze it shut. Stuff it into a jar, ideally one that is only marginally larger than the lemon. Repeat with as many lemons as the jar will hold, and fill up the jar with freshly squeezed lemon juice. Put the lid on, turn the jar upside down every few days for a couple of weeks, and hey presto, preserved lemons.
If you like, you can add any or all of the following, in proportions that seem nice: cinnamon sticks, coriander seeds, peppercorns, cracked cardamoms, cloves (careful with these; they are stronger than you think), cumin seeds (I'd toast them -- VERY lightly -- first), fennel seeds, mustard seeds. Also, I like to float some olive oil on top of the jar, partly because it keeps the (corrosive) lemon juice and salt from coming in contact with the metal bottom of the lid (assuming you're using good old Ball canning jars, which are the easiest and cheapest to find) and partly because it makes a semi-airtight seal and thus helps prevent any bacterial growth, though the acid and salt mean that's really not going to be much of an issue.
Sadly, I have never managed to make a jar that didn't start to look murky and a little scary, but the lemons are wonderful anyway. And even though recipes usually tell you to use only the rind, I use the entire lemon and find it perfectly delightful. And I have two bags of Meyers sitting in my fridge right now, for this very purpose, so you're inspiring me.
Really, it could not be easier, and they are my secret weapon for perking up any soup or stew that tastes a bit stodgy -- you know if a pot of Lentil Stuff is tasting like something you might have been served at the cafe attached to a particularly virtuous food co-op circa 1972, these will make it all zingy and delish.
Monday, January 19, 2009
Baked Spiced Chicken with Cauliflower/Sunchoke Gratin by bookseller
I made a paste of olive oil, hot pepper flakes, fresh thyme and rosemary, and some minced shallot, smeared it all over some chicken thighs, and let them sit at room temp for about an hour. They went into a 450-degree oven for 20 minutes, then got splashed with a little white wine and baked another 20, and finally got scattered with some whole garlic cloves, a little chopped bacon, and a handful of Moroccan olives and cooked for yet another 20. The herbs and -- interestingly -- the flavor of the olives really permeated the chicken meat, and all the fat rendered out so the skin was thin and crisp.
On the side I had a rather PITA but extremely delicious gratin of cauliflower and jerusalem artichokes (sunchokes)cooked in cream and chicken broth with, bizarrely, curry powder, horseradish, and more fresh thyme, with sliced almonds browned on top. This was a bit of an experiment: I am doing the low-carb thing (as if all that bacon and cream didn't tip you off), and I wanted to see if jerusalem artichokes would make a decent potato substitute.
On the side I had a rather PITA but extremely delicious gratin of cauliflower and jerusalem artichokes (sunchokes)cooked in cream and chicken broth with, bizarrely, curry powder, horseradish, and more fresh thyme, with sliced almonds browned on top. This was a bit of an experiment: I am doing the low-carb thing (as if all that bacon and cream didn't tip you off), and I wanted to see if jerusalem artichokes would make a decent potato substitute.
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