tag:blogger.com,1999:blog-61134142024-03-05T02:14:08.359-05:00Fresh VegetablesMy adventures cooking with fresh vegetablesannie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-6113414.post-6379474614873840262008-06-29T13:30:00.003-04:002008-09-27T23:47:39.676-04:00CSA FlowersThis year I signed up for the flower share in my <a href="http://www.littleseed.org">CSA</a>. For two weeks, they have been gorgeous.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyBFaATjHuySPj1tOXvUWr2gw5tX5ss8yiq5G9SzwymVZIvHAMGRu2bwf1CYKdsAWzaapWrDdOUGYq1RltzQTLsSKbfpTthuK-2zY6MowDt5Ws-_K8g0WQHO1TeDmX5ethc0JHg/s1600-h/flowers.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsyBFaATjHuySPj1tOXvUWr2gw5tX5ss8yiq5G9SzwymVZIvHAMGRu2bwf1CYKdsAWzaapWrDdOUGYq1RltzQTLsSKbfpTthuK-2zY6MowDt5Ws-_K8g0WQHO1TeDmX5ethc0JHg/s320/flowers.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5217357869907669538" /></a><br /><br />aannie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com15tag:blogger.com,1999:blog-6113414.post-51600805573190407962008-06-10T20:20:00.009-04:002008-06-13T12:56:02.444-04:00Clams and Mussels with Pasta (and Asparagus!)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ1w38kPfdUmhebuvopB8TDm_enl7jsSh_thKWMxuKZ0QjGFzeVOEUFGZ0GvQ0nKhuzegrYw0RQ4vZF7I5HnKX_9w0KoBliHGG6CZdV7EQGXXNGB1K8Hw4dtNkEHDMF7LadRLdw/s1600-h/chopped+asparagus.jpg"><img style="float:right; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxJ1w38kPfdUmhebuvopB8TDm_enl7jsSh_thKWMxuKZ0QjGFzeVOEUFGZ0GvQ0nKhuzegrYw0RQ4vZF7I5HnKX_9w0KoBliHGG6CZdV7EQGXXNGB1K8Hw4dtNkEHDMF7LadRLdw/s320/chopped+asparagus.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5210413078979299522" /></a>Every recipe lately starts with chopping up some asparagus. This one is no exception. I got a bag of mussels and clams at the greenmarket Saturday and figured I had better get them cooked up, since I had no idea how they keep. I asked the fish guy for instructions and he said, "a spoon of garlic, some wine or beer, a stick of butter and once they open up, add the pasta." <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfJezcu8iL62i_nXlUVW8CLybx-UEDFDgAe_jreQFN5E4VLTIMU3OSY9g3R90joZTayH_0TpQ7aBBOtVas3jFBpRphSI7cUP9BOabpmiY9V1HKIG8XiRPmonRlojpvtu3l04EMA/s1600-h/clams+and+mussels.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtfJezcu8iL62i_nXlUVW8CLybx-UEDFDgAe_jreQFN5E4VLTIMU3OSY9g3R90joZTayH_0TpQ7aBBOtVas3jFBpRphSI7cUP9BOabpmiY9V1HKIG8XiRPmonRlojpvtu3l04EMA/s320/clams+and+mussels.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5210413313634330706" /></a>Here are my shellfish in the pan ready for steaming. I decided I would use wine (naturally), probably a little more than a half cup. Perhaps a cup (which was too much). I started with 5 cloves of garlic, minced and frying in a little olive oil. I covered them up and they steamed open in no time.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHHW0r7YwJ8khSXzhOkgpa3xQNsyi3t2LLXewHhqC_XqHQnWKOQW8Z7574NarD_7eGLUvv9pq8S215DQHqKPgELV-r_9w-d3I1aup5LEEDoECaZYDeZ7OdxOVqtcpx2VlJtmDfQ/s1600-h/naked+shellfish.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcHHW0r7YwJ8khSXzhOkgpa3xQNsyi3t2LLXewHhqC_XqHQnWKOQW8Z7574NarD_7eGLUvv9pq8S215DQHqKPgELV-r_9w-d3I1aup5LEEDoECaZYDeZ7OdxOVqtcpx2VlJtmDfQ/s320/naked+shellfish.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5210413450420897778" /></a>Since this was just for me, I figured I should go ahead and do the work of shucking before the dish was finished. I am still not certain about storing leftover mussels in the shell. Not only is the presentation less impressive, the true quantity of meat is less impressive.<br /><br />I boiled up the whole wheat fettuccine, also from the farmers' market (same place as the ravioli, previous). At the end, I added the asparagus for a minute or two.<br /><br />I returned the clam sauce (wine) to the pan and added the juice and zest of a lemon and a little mustard, going for a version of the lemon vinaigrette that I liked earlier in the week. It was good, perhaps a little too much lemon and wasn't reducing any too quickly. I added the noodles and asparagus, but then did not want to wait a year for it to thicken and turn my asparagus to mush. I whisked some flour into a couple of drops of wine and stirred it in. Voila!<br /><br />***Hideous picture removed*** It wasn't _that_ ugly.<br /><br />Less wine, less lemon, less gritty pasta. Maybe I would do it again. Those scallops are hard to beat, though.<br /><br />Update: I conferred with my favorite New Englander and his dad and learned that mussels and clams have different cooking times, so I hurt my mussels by cooking them together. I need to give the clams at least a minute or two head start. Also, I should have soaked the shellfish in some fresh water to clean them, not just left them in the bottom of my fridge in a plastic bag. I may try a new recipe for clams. Maybe.<br /><br /><b>Verdict: </b>B<br /><b>Credits: </b>My local fishmonger.<br /><b>Leftovers? </b>Yes, and they were good cold on this blistering hot day.<br /><br /><b>Notes: </b>I used the juice of a whole lemon, but half would be plenty. Also, if I would have waited a little longer, the noodles would have soaked up some sauce and I wouldn't have needed to thicken it. Impatience.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com2tag:blogger.com,1999:blog-6113414.post-76784546471020661282008-06-09T10:51:00.005-04:002008-06-09T11:12:59.983-04:00Scallops in Miso with AsparagusI use miso glaze constantly on salmon, so it makes sense to try it with scallops. <a href=http://www.eatingwell.com/recipes/miso_scallop_soba.html target=_new>This Eating Well recipe</a> has essentially the same ingredients for miso glaze as my favorite (Eating Well) salmon treatment: miso, mirin, garlic, ginger, rice wine. I added a little sesame oil and tamari for good measure. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheX9whTNQPRumKAQHMokX5vuEPad6sdk-EhkCemOu4PmIcFpnQyXsaFIlXPLXZybo1JCcNy7iULN3tHnXgwSIf9yqREHmY7Ddn4roMLlvdXQ0Fh16DFw5_70w7cSs9yw6G9GZiAA/s1600-h/scallops+in+miso.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheX9whTNQPRumKAQHMokX5vuEPad6sdk-EhkCemOu4PmIcFpnQyXsaFIlXPLXZybo1JCcNy7iULN3tHnXgwSIf9yqREHmY7Ddn4roMLlvdXQ0Fh16DFw5_70w7cSs9yw6G9GZiAA/s320/scallops+in+miso.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5209896267751436722" /></a>Marinate for FIVE minutes or you will ruin the scallops! Scallops cook 2-3 minutes per side and come out of the pan. Put the rest of the sauce in the pan and reduce over the heat for a few minutes.<br /><br />I didn't want soba to go with my scallops; I wanted asparagus! So I trimmed and sliced a bunch of asparagus and cooked it for about 2 minutes in boiling water and then drained it over some pea shoots (to wilt them).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVufTN0OWsjKF-s1CXHtPHDudvK0v8QkTGAcFeK_C3lcvsuHYScGvoZ0J8GkuSztmPXMPXoXSbuJczTfh82glbk8Z4fPZsh4L39pW5DOcameN4_ZAO_yqazHUQ6Bjhp4ajO7nrw/s1600-h/asparagus+and+pea+shoots.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXVufTN0OWsjKF-s1CXHtPHDudvK0v8QkTGAcFeK_C3lcvsuHYScGvoZ0J8GkuSztmPXMPXoXSbuJczTfh82glbk8Z4fPZsh4L39pW5DOcameN4_ZAO_yqazHUQ6Bjhp4ajO7nrw/s320/asparagus+and+pea+shoots.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5209898220941915202" /></a>Add this to that and it should be all done. The reality is that, unlike the noodles that absorb sauce, the veggies release water into the sauce and I was trying to reduce the sauce again. Then I waited for my neighbor to come over for lunch and my al dente asparagus got a little soggy. Tasty enough! I can try this again. Unfortunately, I need to wait another week for the greenmarket to bring me scallops and asparagus.<br /><br /><b>Verdict: </b>B+<br /><b>Credits: </b><a href=http://www.eatingwell.com/recipes/miso_scallop_soba.html> Miso-glazed scallops with Soba</a>, Eating Well<br /><b>Leftovers? </b>Nope, shared with the professor.<br /><br /><b>Notes: </b>Next time, reduce the mirin by half and the vinegar to allow for the liquid introduced by the veggies. Also drain the veggies well.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com2tag:blogger.com,1999:blog-6113414.post-15445957220884439532008-06-08T10:39:00.007-04:002008-06-09T06:22:32.690-04:00Asparagus Pasta SaladMy daily asparagus dose was inspired by the sugar snap peas at Fairway and the fresh ricotta ravioli at the farmers market. The cooking technique was inspired (again) at <a href=http://www.101cookbooks.com>101 cookbooks</a>.<br /><br />I made a lemon garlic vinaigrette to dress it.<br /><br />Whisk together (with a fork)<br />1 large lemon, juice and zest<br />1 clove garlic, crushed and minced<br />1 T. dijon mustard<br />1 T. white wine vinegar<br />salt and pepper<br /><br />Drizzle in while whisking, 2 T. olive oil (or a little more)<br /><br />Add 2 (or 4) T. chopped fresh thyme<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgJks_Czb05yZgtcxJovjs3ueCz7gWM4_ej_dJftQiiz8eqmsPUrahNcwu7McFSbkC5vL0Bl1xxvI7lRyMHsiO8TEU5k9nkgl6wN7D74Q5A2x4IeIdlMjSh3dgftVGlIBAzT4kw/s1600-h/salad+collander.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlgJks_Czb05yZgtcxJovjs3ueCz7gWM4_ej_dJftQiiz8eqmsPUrahNcwu7McFSbkC5vL0Bl1xxvI7lRyMHsiO8TEU5k9nkgl6wN7D74Q5A2x4IeIdlMjSh3dgftVGlIBAzT4kw/s320/salad+collander.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5209523687757032386" /></a><br />To a boiling pot of water add 6 oz fresh ravioli and cook for 3 minutes or so. When a couple of them float up, add 1 bunch asparagus, trimmed and sliced and 3/4 lb. sugar snap peas, cut into 1/2 slices. Cook for 1 - 2 minutes.<br /><br />Drain and rinse with a little cold water (the stuff doesn't have to get cold, unless you want it to).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVB-6jTQ536RYJLe96cAE0iigXHg3Om58hYxj5Zbg_ptL5S3JXelV4pzY0oyvFx_emUsejd0Ii9qV_PsFkQ7fPQd9JD5pW0gqCHiKRmsu_G6qVKDAx80qjkkav6v3uEQsGepCj-Q/s1600-h/salad+plated.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVB-6jTQ536RYJLe96cAE0iigXHg3Om58hYxj5Zbg_ptL5S3JXelV4pzY0oyvFx_emUsejd0Ii9qV_PsFkQ7fPQd9JD5pW0gqCHiKRmsu_G6qVKDAx80qjkkav6v3uEQsGepCj-Q/s320/salad+plated.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5209527013382421122" /></a><br /><br />Stir together with the dressing, 1/4 C. shredded parmesan and a handful of pine nuts.<br /><br />YUM!<br /><br />I did the dressing in the bottom of the salad bowl and all the boiled stuff in one pot, so it's not a bad clean up.<br /><br /><b>Verdict: </b>A<br /><b>Credits: </b>101 Cookbooks, <a href=http://www.101cookbooks.com/archives/001568.html>Ravioli Pasta Salad</a><br /><b>Leftovers? </b>Delicious, but hard to save.<br /><br /><b>Notes: </b>I think I am going to do this again this week as a vegetable side, no pasta for our fellowship group.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com1tag:blogger.com,1999:blog-6113414.post-58387203115139783872008-06-06T19:45:00.007-04:002008-06-06T20:12:35.803-04:00Asparagus and Shitake Barley Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3DvcVRMHHWhaS5M0fiPYf6gx7-p1zqefTW6bZDhaO78PtgEF8ZeNdKym2sL1eiAXUd-qsmxUjL4ABkN4zKHGtVrCRsvYxFIcKXWvedoG_6vghGwREEJlu1igSRzVkw4C9R5xNw/s1600-h/asparagus+and+shitake.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ3DvcVRMHHWhaS5M0fiPYf6gx7-p1zqefTW6bZDhaO78PtgEF8ZeNdKym2sL1eiAXUd-qsmxUjL4ABkN4zKHGtVrCRsvYxFIcKXWvedoG_6vghGwREEJlu1igSRzVkw4C9R5xNw/s320/asparagus+and+shitake.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5208921001044763970" /></a><br /><br />I make a mean <a href=http://freshvegetables.blogspot.com/2004_01_01_archive.html>risotto</a>, but also like the idea of using more whole grains and less refined carbs, so I tried the technique for barley risotto at <a href=http://www.101cookbooks.com/archives/001560.html>101 Cookbooks</a>. Heidi's recipe is for lemons and greens, but risotto is risotto and I can use asparagus and shitake instead.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh76mgCQT-TvGT1UKxtvdEim9xeBoGtONBn5ZBIQ2epjDfkYpMMWEZXFEggWctjXmErCr8qycDBTP8iCbXlKpuC6ecOOcwvIiSFyOGhwRHSx-MBVnKMtfcLU18RfOiD9iInP25A/s1600-h/barley+is+not+arborio.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigh76mgCQT-TvGT1UKxtvdEim9xeBoGtONBn5ZBIQ2epjDfkYpMMWEZXFEggWctjXmErCr8qycDBTP8iCbXlKpuC6ecOOcwvIiSFyOGhwRHSx-MBVnKMtfcLU18RfOiD9iInP25A/s320/barley+is+not+arborio.jpg" border="0" alt="barley cooking"id="BLOGGER_PHOTO_ID_5208921127660174194" /></a><br /><br />2 bunches of asparagus<br />1/2 lb. shitake mushrooms<br />2 small - medium onions<br />3 cloves garlic<br /><br />2 C. pearled barley<br /><br />2 C. white wine<br />4 C. chicken stock<br />another 1 - 2 cups of water<br />1/2 - 1 C. parmesan<br />salt and pepper<br /><br /><br />The technique is the same as for risotto with arborio rice, except the barley absorbs a lot more liquid and doesn't give up it's starch to make it so creamy. I tried to use additional cheese for creaminess, but the domestic parm I had is not very flavorful. I got an okay texture, but it's better to use good cheese. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvkG82XcpyRiwxYum925MEfa47j9-UxDKyKrwMEdkPVLDLVJzkaYRQOzHFaccgeg9TkPzXG1j6Ebd0D0cwj1kraoUQgo_ttKm4xH5jV7E6EGhBYYO-GnpTexyqMq6cb8jXYCRMA/s1600-h/barley+risotto.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUvkG82XcpyRiwxYum925MEfa47j9-UxDKyKrwMEdkPVLDLVJzkaYRQOzHFaccgeg9TkPzXG1j6Ebd0D0cwj1kraoUQgo_ttKm4xH5jV7E6EGhBYYO-GnpTexyqMq6cb8jXYCRMA/s320/barley+risotto.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5208920859487328850" /></a><br /><br /><br />All in all, a bland effort. Better to use the rice and the good parmesan. Maybe I would try this again with good cheese and some dried mushrooms to try and make it a little heartier.<br /><br />It looks like this plated, in theory. In reality, I used a considerable portion of hot-sauce to give it some flavor.<br /><br /><br /><b>Verdict: </b>C<br /><b>Credits: </b> <a href=http://www.101cookbooks.com/archives/001560.html>101 Cookbooks Meyer Lemon Risotto</a><br /><b>Leftovers? </b>Yes, keeps well but gets blander.<br /><br /><b>Notes: </b>Would be vegetarian with vegetable stock or water instead of chicken stock.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com2tag:blogger.com,1999:blog-6113414.post-70498222525247404462008-04-13T20:35:00.007-04:002008-04-13T21:18:43.288-04:00End of the Brussels SproutsEven though spring is just now appearing, sources I trust (okay fine, they have a <a href=http://www.freshdirect.com target=_new>commercial interest</a>) tell me that the Brussels sprouts season is almost over. Winter vegetable. These babies were delish, though.<br /><br />I didn't eat them growing up. so I suppose my mother doesn't like them. Weirdly, with no evidence, I decided I didn't like them either. Earlier last year I worked up the willingness to try them for the first time. What a mistake I've been making!<br /><br />The only way I have prepared them is sauteed with garlic, and topped with salt, cracked black pepper, and Parmesan or Romano. The first time I made them, I cut an X into the base of the sprouts before cooking and then boiled briefly, and it was good but too much work. Now I just cut them in half and saute raw. Unfortunately, I don't remember the original source for the X-cut recommendation.<br /><br />Tonight I used butter and olive oil to saute and Romano to top. Here they are in the pan.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmZK9lxCP8QgHCV-mRRLpJI_yzcQPPp3XtY1VcDR0pp7q58rMHo5rDWsdggAdU4OIabcrExUaSZrBCFdyd_9AprVCKU3nYc5IHk0h7dsM4wW2ouDxEehtEFiczCVms1NcnUyWQQ/s1600-h/brussels+in+pan.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVmZK9lxCP8QgHCV-mRRLpJI_yzcQPPp3XtY1VcDR0pp7q58rMHo5rDWsdggAdU4OIabcrExUaSZrBCFdyd_9AprVCKU3nYc5IHk0h7dsM4wW2ouDxEehtEFiczCVms1NcnUyWQQ/s320/brussels+in+pan.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5188893542307723250" /></a><br /><br />And ready to eat.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRy4l-YKyIlSaobHE05-OCLIXi8hZg3hp5X8Ctt66cf10TjvqHUJXxcQ5KDLgS0kEtV_juO196LcFufIdRwNS-rNsmKheOIAB8C88JTLTD0X-QVZfIo9n2rWmF-uVoR27yuElng/s1600-h/brussels+in+bowl.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfRy4l-YKyIlSaobHE05-OCLIXi8hZg3hp5X8Ctt66cf10TjvqHUJXxcQ5KDLgS0kEtV_juO196LcFufIdRwNS-rNsmKheOIAB8C88JTLTD0X-QVZfIo9n2rWmF-uVoR27yuElng/s320/brussels+in+bowl.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5188893645386938370" /></a><br /><br /><b>Verdict: </b>A+<br /><b>Credits: </b>I can't remember where I found my advice, but good advice is easy to find on the web.<br /><b>Leftovers? </b>Never. Too great to not finish.<br /><br /><b>Notes: </b>101 cookbooks has a <a href=http://www.101cookbooks.com/archives/goldencrusted-brussels-sprouts-recipe.html target=_new>great recipe</a> that is almost exactly what I do. It just isn't my source, because I tried them a couple times before this recipe was posted.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com9tag:blogger.com,1999:blog-6113414.post-14035867164010462232008-04-12T14:19:00.011-04:002008-04-16T10:45:19.764-04:00Crapshoot ChowderA recipe for a Real Simple soup popped up while I was <a href=http://www.freshdirect.com target=_new>shopping</a> -- since I had some luck with the RS recipes, I checked it out. Scallop chowder sounds delicious, but scallops were $16/lb and they wanted 1.5 lbs in their recipe. Not happening.<br /><br />I ordered a half pound of large sea scallops (about 6 or 7) and a pound of the "fish cubes for stew." The mix of fish is whatever is the scrap of the day -- usually salmon, tuna, and swordfish, according to the description. A bit of a crapshoot.<br /><br />What came was about 3/4 salmon and a little tuna. Which is fine.<br /><br />Making the soup:<br /><br />Bacon? Check.<br />Scallops? Check.<br />Onions? Check.<br />Potatoes? Check<br />Fish cubes? Check.<br /><br />Here's the <a href=http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1094572 target=_new>orignal recipe.</a> While I was frying the bacon, I checked for salmon chowder recipes, since there was so much salmon in my fish cubes. This <a href=http://www.epicurious.com/recipes/food/views/238699 target=_new>Epicurious recipe for Salmon Chowder</a> seemed promising too.<br /><br />I fried six slices of bacon and removed the bacon. Then cooked the scallops in the bacon fat, a couple of minutes a side, and removed them. Then the 4 red potatoes (more like a pound than half a pound) and three really small (organic small) onions sliced long-ways. I should have done just the onions and then deglazed with wine. After the onions were soft, then I deglazed with wine -- working around the potatoes.<br /><br />Then a pint of chicken stock. After some simmering, a half cup of cream. Salt and pepper. I wasn't trying to double the recipe, but the stock wasn't enough for all the potatoes and the upcoming fish, so I added a cup and half of milk. Also some fresh thyme.<br /><br />Bring to a simmer for a while, then add the fish. A little later, add the corn and return the scallops to the pot. More salt and pepper.<br /><br />Let everything get hot. The salmon chowder recipe had lemon juice, which sounded good, so I squeezed a lemon into the pot.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK_g9-TX50TqFw6XcRAitRnK3xgE36THV8JCxxMRnf7QFOJrNuD0NyZkgld8kQ-OfSFGdrHLkz_P1V2K8QyYwqSmGddYWRyEy-Jh0_UWEDJ1v3ASq-hxhcu3Q2-O7G4Yu7SQLgA/s1600-h/chowder+in+pot.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpK_g9-TX50TqFw6XcRAitRnK3xgE36THV8JCxxMRnf7QFOJrNuD0NyZkgld8kQ-OfSFGdrHLkz_P1V2K8QyYwqSmGddYWRyEy-Jh0_UWEDJ1v3ASq-hxhcu3Q2-O7G4Yu7SQLgA/s320/chowder+in+pot.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5188431732509117506" /></a><br /><br />Garnish with parsley and crumbled bacon.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGzYfll8NXt6mS-YdbOmsnEKr077pdZ9dZyeIKLOh4vX4XG2fajCDRNt3e_-6kBMrewDZrzdD41HsEfoQJu32rdujrQRUd_GuNTb9I0Ha3yx3fpRuIgpfV-vw6k2Jxdm5g37INQ/s1600-h/chowder+topped.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXGzYfll8NXt6mS-YdbOmsnEKr077pdZ9dZyeIKLOh4vX4XG2fajCDRNt3e_-6kBMrewDZrzdD41HsEfoQJu32rdujrQRUd_GuNTb9I0Ha3yx3fpRuIgpfV-vw6k2Jxdm5g37INQ/s320/chowder+topped.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5188431998797089874" /></a><br /><br />Yum. Everything contributes a flavor. The salmon is great. Tuna very good. Scallops are so buttery and sweet, it seems impossible. Plus, bacon fat, potatoes, cream.<br /><br />Very thin broth, but will probably thicken with the starch from the potatoes and corn. Thin is good, a little wet slurp with each different kind of bite. The scallops are so rich I wouldn't want it to be much heavier.<br /><br /><b>Verdict: </b>A-<br /><b>Credits: </b><a href="http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1094572" target=_new>Scallop and Corn Chowder, Real Simple Magazine</a> <br /><a href="http://www.epicurious.com/recipes/food/views/238699" target=_new>Salmon Chowder recipe at Epicurious.com</a><br /><b>Leftovers? </b>Oh yes.<br /><br /><b>Notes: </b>If FreshDirect challenges you for a zip code, use 10023. I am sure they deliver everywhere in that code. In mine, you'd be further challenged because I live in such a remote neighborhood (puh-leeze).annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-88418436374692706122008-04-06T12:34:00.009-04:002008-04-06T13:06:34.083-04:00Asparagus, Chickpea, Quinoa Salad101 Cookbooks is a good source of recipes for me lately. Anticipating spring, I got some asparagus (Mexican) and made this <a href=http://www.101cookbooks.com/archives/ten-minute-tasty-asparagus-and-brown-rice-recipe.html target=_new> quick dish</a>.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxfEJBB0wijlHIUmz40UYSCXrPF9bX2-p3Ex5umw8gNH3lTMn0YjqgjLmWTcxdETasCIxD4HkAaKVpLh-pAuuLXXg7t7kger8FHihb3W6uHZB18C8-oRboRJiD_EP1DO4BOpG1Q/s1600-h/asparagus.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIxfEJBB0wijlHIUmz40UYSCXrPF9bX2-p3Ex5umw8gNH3lTMn0YjqgjLmWTcxdETasCIxD4HkAaKVpLh-pAuuLXXg7t7kger8FHihb3W6uHZB18C8-oRboRJiD_EP1DO4BOpG1Q/s320/asparagus.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5186177539640359074" /></a><br /><br />It really does come together fast (maybe not 10 minutes). I substituted 2 C. quinoa cooked with 4 C. water for the brown rice in the original dish. It was probably too much -- 1 to 1 1/2 C. would be better. <br /><br /><b>Verdict: </b> A-<br /><b>Credits: </b> <a href=http://www.101cookbooks.com target=_new>101 Cookbooks</a><br /><b>Leftovers? </b>Yes, and very good cold. May need a touch more dressing the next day since quinoa and chickpeas are absorbent.<br /><br /><b>Notes: </b>The tahini dressing is good for other salads too. In this case, make it thin -- the quinoa will suck it up.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-51075221732527262082007-03-18T12:47:00.000-04:002007-03-18T13:04:46.117-04:00ColcannonTo use yesterday's cabbage, I wanted to make this Irish treat. I based my recipe on <a href=http://www.eatingwell.com/recipes/colcannon.html >Eating Well's version.</a> Since I am not doing milk right now (and never have it in the house anyway), I needed a substitute to make it a little creamy. I added a little extra butter to saute the cabbage and then used wine, broth, olive oil and vinegar. Delish!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd-9r8BdR_eQyzfHLHkqQHLai_HDEYO9Kx-LV3i1TZNajrXjmVNjL7Q2Q4Z_XCWsqhRPX9hurE711dLS2wWEfH3DvP9FMeqwu7VOrVdxMHH7UtWMc3R16TlhiX8qQs1IXJW0ZKQ/s1600-h/boilingredskins.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVd-9r8BdR_eQyzfHLHkqQHLai_HDEYO9Kx-LV3i1TZNajrXjmVNjL7Q2Q4Z_XCWsqhRPX9hurE711dLS2wWEfH3DvP9FMeqwu7VOrVdxMHH7UtWMc3R16TlhiX8qQs1IXJW0ZKQ/s200/boilingredskins.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5043309975711604050" /></a><br />1 half head of cabbage shredded<br />1 lb red pototoes<br /><br />2 T. butter<br /><br />2 T. broth<br />1/4 C. white wine<br />2 T apple cider vinegar<br />2 T olive oil<br /><br />salt and white pepper<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSH-1vy2pfgkFfPUuGK3OjGG6vMTj7Vps9uAfra2TcaRpiz8ZZx7hjMndD7E9HRkkjLteAJqq_2ErPNvuYGpu0x9VThpODvvtUqAV6obpQR7Imih-Ws4w4lEI1XJUDtTYLRevyA/s1600-h/fryingcabbage.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPSH-1vy2pfgkFfPUuGK3OjGG6vMTj7Vps9uAfra2TcaRpiz8ZZx7hjMndD7E9HRkkjLteAJqq_2ErPNvuYGpu0x9VThpODvvtUqAV6obpQR7Imih-Ws4w4lEI1XJUDtTYLRevyA/s200/fryingcabbage.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5043310259179445602" /></a>Start the potatoes boiling. In a frying pan, soften the cabbage with the butter and a scoop of the potato water.<br /><br />When the potatoes can be stuck easily with a fork, drain and mash. Add the olive oil and broth. Salt and pepper. Stir in the cabbage, add the wine and taste. If the tang of vinegar would be good, then add that.<br /><br />Low cal, high fiber.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg4juX8Kx6r4acAlCuPC-vyl2AqT4I6V9WFSLhkIbLhVanV0DBvRkXXX8KKZkXF9cqmtmgChNTJQEq4sRLRN6Sd_yTVqV0F2Paa7yKp2xMjvzL_PSGOMAwqDmhrlDGxPgv9Hteg/s1600-h/colcannon.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipg4juX8Kx6r4acAlCuPC-vyl2AqT4I6V9WFSLhkIbLhVanV0DBvRkXXX8KKZkXF9cqmtmgChNTJQEq4sRLRN6Sd_yTVqV0F2Paa7yKp2xMjvzL_PSGOMAwqDmhrlDGxPgv9Hteg/s320/colcannon.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5043310409503300978" /></a><br /><br /><br /><b>Verdict: </b>B+ a tasty treat and better than plain potatoes.<br /><b>Credits: </b>Eating Well<br /><b>Leftovers? </b>Yes, potato pancakes tomorrow!<br /><br /><b>Notes: </b>Vegan, if you skip the butter.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com19tag:blogger.com,1999:blog-6113414.post-13088834502210948662007-03-17T20:46:00.000-04:002007-03-18T13:22:50.492-04:00Pozole (or posole)I was wishing for the food and the weather of Mexico during this horrible snowstorm and thought of this soup. This is an experimental version with tempeh, not pork.<br /><br />4 dried chile guanjillo<br />4 cloves garlic<br />1 t. dried oregano<br />1/2 t. cumin<br />1 C. hot water<br /><br />1 package tempeh cut in 1/2 cubes<br />1/4 C. soy sauce<br />1 T chili garlic sauce<br />2 limes<br /><br />1 medium onion<br />1 qt. vegetable broth<br />2 whole cloves<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEawcFbTSH_7cSwZfvKWrlNY6v5ofOQ5blRi9PPzG_X9AROEDmydU0f-T1rYifmB6Uu7wZ8v1zBrdEBF0P2iMLRH8U8xo4M9Spk5vfiwcrDFg3xIf35pDplfZbpG82o49v0_j4g/s1600-h/hominyandbeans.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEawcFbTSH_7cSwZfvKWrlNY6v5ofOQ5blRi9PPzG_X9AROEDmydU0f-T1rYifmB6Uu7wZ8v1zBrdEBF0P2iMLRH8U8xo4M9Spk5vfiwcrDFg3xIf35pDplfZbpG82o49v0_j4g/s320/hominyandbeans.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5043070703083543762" /></a><br /><br />1 can hominy<br />1 can black beans<br /><br />olive oil<br />salt and pepper<br /><br />Optional:<br />3 cups shredded cabbage<br />cilantro<br />avocado, white onion, scallions, cheese, fried tortilla strips (I didn't do any of these)<br /><br />Marinate the tempeh in the soy sauce, chili sauce and juice of 1 lime.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarzaqsGt0Dv3H4ocnbdun97cH-MVIZkak5K_HivBloir-gpnJj6EK7GlO6sIJt8GVANX-ej2noId5tWtydkhtRxBrCL5bt81OUtX_3Bp_heOYO68yFkd8w7GDcIfpHUkdH47OAA/s1600-h/pureedchilies.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiarzaqsGt0Dv3H4ocnbdun97cH-MVIZkak5K_HivBloir-gpnJj6EK7GlO6sIJt8GVANX-ej2noId5tWtydkhtRxBrCL5bt81OUtX_3Bp_heOYO68yFkd8w7GDcIfpHUkdH47OAA/s320/pureedchilies.jpg" alt="Puree chilies with hand blender" id="BLOGGER_PHOTO_ID_5043068194822642882" border="0" /></a><br />Remove the stems from the dried chilies and cover with hot water and soak. When the chilies are soft, blend with garlic clove and oregano. I added the cumin, but recommend against it.<br /><br />In the soup pot, fry the marinating tempeh in a little olive oil until browned a little and heated through. Set the tempeh aside.<br /><br />Cut the onion in half and take the outer onion of one of the halves before chopping. Chop the rest of the onion. Put the whole cloves through the onion rib.<br /><br />Soften the chopped onion in a little more olive oil. Add the chili puree and the vegetable broth. Drain the hominy and black beans and add to the soup. Add the cloved onion. Bring to a low boil and simmer for 20 or 30 minutes, occasionally skimming the foam off. Salt and pepper to taste (probably a fair amount of pepper). Add the tempeh and simmer for another 20 minutes. Stir in the juice of a lime before serving.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfB5iSo1ojtm4OTJIjSU60wlcE7dmu-POxOAkRXCzwCahq3yAB2v5Yxd9NDpMKZEqlSsmFZ0bYexHYeldkfxg-7cqFe9YRtX9kqKRXxqxFcDGXJIfXcX4Evja3oA8WvJeMgihkg/s1600-h/pozole.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjfB5iSo1ojtm4OTJIjSU60wlcE7dmu-POxOAkRXCzwCahq3yAB2v5Yxd9NDpMKZEqlSsmFZ0bYexHYeldkfxg-7cqFe9YRtX9kqKRXxqxFcDGXJIfXcX4Evja3oA8WvJeMgihkg/s320/pozole.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5043072330876148962" /></a><br />For the first bowl I put the raw cabbage in the bowl and ladled the soup over it. Later for leftovers, I just added the cabbage in the pot. Either way is good. Garnish with the cilantro. At Pancho's, they serve with many of the garnishes on the side.<br /><br /><b>Verdict: </b>Yummy, B+. <br /><br /><b>Credits: </b><a href=http://www.veganrepresent.com/forums/showthread.php?t=2951> Vegan Represent Forums</a><br /><br /><b>Leftovers? </b>Yes and the flavor develops overnight.<br /><br /><b>Notes: </b> Next time, I will not use the cumin, and will probably find hotter chilies. Or just use two or three and add some fresh serrano or jalepeno.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-7777376161911435052007-01-29T22:06:00.000-05:002007-03-17T22:41:29.679-04:00Spicy Sweet Potato-Coconut SoupWhen I added sweet potatoes to my online cart at <a href=http://www.freshdirect.com >Fresh Direct</a>, the site <a href=http://www.freshdirect.com/recipe.jsp?recipeId=rec_rs_swtpto_coco_sp&trk=eau >recommended</a> the <a href=http://food.realsimple.com/realsimple/recipefinder.dyn?action=displayRecipe&recipe_id=1036249 >Spicy Sweet Potato and Coconut Soup</a> recipe. When I prepared it, I hated the color of the broth and was considering dumping it out until I though of blending it. Now I love it!!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqR7qQYOKZ0edwZKehPDDLFNpFXPeMDf-AF5ExcNPxzMVFeQeecTeVYniYcHVpB28f31lKF9CICPjsLduGwoHubf76TFmnamDNLkWCK77dFX7pcZfS6ODT5w-6MKuvrmdGlyW0A/s1600-h/sweetpotatosoup.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDqR7qQYOKZ0edwZKehPDDLFNpFXPeMDf-AF5ExcNPxzMVFeQeecTeVYniYcHVpB28f31lKF9CICPjsLduGwoHubf76TFmnamDNLkWCK77dFX7pcZfS6ODT5w-6MKuvrmdGlyW0A/s320/sweetpotatosoup.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5043077093994880242" /></a><br /><br /><b>Verdict: </b>A<br /><b>Credits: </b><a href=http://www.realsimple.com >Real Simple</a> magazine [via <a href=http://www.freshdirect.com/ >Fresh Direct</a>]<br /><b>Leftovers? </b>Yes, though you might need to thin with a little water.<br /><br /><b>Notes: </b>Instead of the one inch dice, I just slice the sweet potato into pretty thick pieces and then after five or ten minutes to heat them (because I baked them a day or two before usually) use the hand blender to blend the whole thing. There's sesame oil in the picture but I usually don't bother.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com1tag:blogger.com,1999:blog-6113414.post-80867216094431820882007-01-23T22:14:00.000-05:002007-03-17T22:39:05.001-04:00Bloody Bowties<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIleJZvLbpWv_CU7NE-fW3VuBJiU53Pgfh6gJVoc8QIDd30zRqECwcG4eTi-VKpBsRe-ZZKW5tJj_HoKuE6tnG9Da49JKrWJHIBJ9M7-h-bQYTUruvbbinaJybMttQ418nJb46Q/s1600-h/addingbeets.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRIleJZvLbpWv_CU7NE-fW3VuBJiU53Pgfh6gJVoc8QIDd30zRqECwcG4eTi-VKpBsRe-ZZKW5tJj_HoKuE6tnG9Da49JKrWJHIBJ9M7-h-bQYTUruvbbinaJybMttQ418nJb46Q/s200/addingbeets.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5043087797053381954" /></a><br /><a href=http://www.freshdirect.com >Fresh Direct</a> recommended this recipe when I was shopping for beets, so I tried it. The recipe title is <a href=http://www.freshdirect.com/recipe.jsp?recipeId=rec_wk_shk_psta_beets&trk=srch >Shockingly Pink Pasta</a> so I thought it would be a bright fuschia pink. It is when you first stir in a little beet sauce to a lot of light colored pasta, but by the time it is all added, it looks like blood. Now we're talking shocking!<br /><br />Roast 3 medium to large beets in the oven, wrapped in foil with a little olive oil for an hour. At the same time, wrap a whole head of garlic in foil with a little olive oil and roast.<br /><br />When the beets have cooled, take out of the foil and peel the skins off. They should just slip off by hand. Sometimes I have to use the paring knife. Slice into chunks. These can be stored, refrigerated for a few days and added to salads. <br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pgAdWpHAH6ZYLZhWOuluKozEjN4U5CuuqSXDHi4DlwNWq5y9Zyyvd2PaqyqS-lNw4Ycu-LSTB-W5-iHWvty0DA3jE0PaECqOOp4l8Teza83P_21iLDrcovHrjsPxZcL20x9PKg/s1600-h/beetpuree.jpg"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6pgAdWpHAH6ZYLZhWOuluKozEjN4U5CuuqSXDHi4DlwNWq5y9Zyyvd2PaqyqS-lNw4Ycu-LSTB-W5-iHWvty0DA3jE0PaECqOOp4l8Teza83P_21iLDrcovHrjsPxZcL20x9PKg/s200/beetpuree.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5043087487815736626" /></a><br /><br />Squeeze the roasted garlic cloves out of the head into the beets. Add a couple of tablespoons of olive and puree. I use my hand blender in this tupperware container. Salt and generous pepper.<br /><br />Make a box of farfalle. Add the beet puree to the drained pasta. Serve with parmesan cheese.<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyl1FA2QGeI42wz-PPaqEV08VnzmqxVBCgEW6CMSYoNa8IAS3kC9WSkN-bW2Rqed9ZKB97iLhAEylKuevwZaDLe5mWTbvzxaPY588QL_NYXYEw8tEBxy72IwXyQ24h3KcKTjoGWg/s1600-h/bloodybowties.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyl1FA2QGeI42wz-PPaqEV08VnzmqxVBCgEW6CMSYoNa8IAS3kC9WSkN-bW2Rqed9ZKB97iLhAEylKuevwZaDLe5mWTbvzxaPY588QL_NYXYEw8tEBxy72IwXyQ24h3KcKTjoGWg/s320/bloodybowties.jpg" border="0" alt="Bloody!"id="BLOGGER_PHOTO_ID_5043087401916390690" /></a><br /><br /><b>Verdict: </b>A<br /><b>Credits: </b>Passionate Vegetarian by Crescent Dragonwagon [via <a href=http://www.freshdirect.com >Fresh Direct</a>]<br /><b>Leftovers? </b>Yes, very good.<br /><br /><b>Notes: </b>It was so good that I bought the book, <a href=http://www.amazon.com/Passionate-Vegetarian-Crescent-Dragonwagon/dp/1563057115/ >Passionate Vegetarian</a> I have also made it with raw, not roasted, garlic and it is way hot with garlic. If you are roasting the beets anyway, roast the garlic.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1089825219718901802004-07-18T13:13:00.000-04:002007-03-18T11:19:44.813-04:00IMBB VI: Grillers' DelightFor my first participation in <a href=http://ilforno.typepad.com/il_forno/2004/01/proposal_for_a_.html>Is My Blog Burning?</a>, I grilled up some pork tenderloin for the <a href=http://www.toomanychefs.com/archives/001070.html>Grillers' Delight</a> and made Grilled Pork Tacos. <br /><br />I covered the pork with blackening spice rub and cooked it on my hot stovetop grill, about seven minutes a side. <br /><br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/grillingpork.jpg" /><br /><br />Let the pork rest, then slice it up and assemble the tacos. I melted some pepperjack on a tortilla on the hot grill, added some black bean dip, pork and mango slaw (recipe below). Yum!<br /><br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/grillporktaco.jpg" /><br /><br />Mango slaw dressing<br /><br />1 T. honey<br />Juice of 1 lime<br />2 cloves garlic, minced<br />1 T. ginger, minced<br />2 T. red wine vinegar<br />2 T. cider vinegar<br />3 shakes of habenero sauce<br /><br />Mix in a small bowl. In a large bowl mix:<br /><br />1 mango, peeled, sliced from the pit and julienned<br />1 package shredded cabbage<br /><br />Stir in dressing. Salt and pepper to taste.<br /><br /><b>Verdict: </b>A<br /><b>Leftovers? </b>The pork keeps, but the slaw gets pretty soggy.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1089813983005214982004-07-05T09:51:00.000-04:002004-07-14T10:06:23.006-04:00Fizzy Raspberry LemonadeLooking for a summer cooler, I tried vodka-lemonade after reviewing recipes at <a href=http://www.epicurious.com>Epicurious</a>.
<br />
<br />1 pkg frozen raspberries
<br />1 can frozen lemonade
<br />3/4 C. Vodka (for a lightly alcoholic drink, 1 1/2 C. for a stronger drink)
<br />mineral water
<br />
<br />In a blender, puree the raspberries with the lemonade and add the vodka. If it is too sour, add up to a 1/4 C. sugar. Strain to get the seeds out.
<br />
<br />To make the drink, pour an inch or so of the syrup and add mineral water to fill the glass.
<br />
<br />The first batch I made I was adding the vodka and the mineral water, but it is easier to just put the vodka in the syrup.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/RaspLemonade.jpg" />
<br />
<br /><b>Verdict: </b>B+
<br /><b>Credits: </b> Epicurious <a href=http://www.epicurious.com/db/drinking/d20100-d20199.Gourmet/d20160.html>Fizzy Sour Cherry Lemonade</a>
<br /><b>Leftovers? </b>Yes. Keep the syrup in the freezer.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com11tag:blogger.com,1999:blog-6113414.post-1086575615396615702004-06-07T22:32:00.000-04:002007-03-18T13:36:27.832-04:00Korean SupperInspired by a Korean picnic menu, I tried two beef dishes for dinner last weekend: a barbecued steak (bulgogi) and a cold noodle soup dish.
<br />
<br />First, the shopping list:
<br />1 1/2 lb of sirloin steak
<br />1 lb other steak
<br />ginger
<br />garlic
<br />scallions
<br />cucumber
<br />soba
<br />
<br />Simple, eh? I had everything else on hand. I actually bought a 2 lb roast and sliced it into the two steaks.
<br />
<br /><b>Bulgogi</b>
<br />
<br />First get the steak marinating:
<br />
<br />1 1/2 lb. sirloin steak
<br />6 scallions, trimmed and thinly sliced
<br />4 cloves garlic, finely chopped
<br />3 T. finely chopped peeled ginger
<br />3 T. soy sauce
<br />1 T. rice vinegar
<br />2 tsp. ground toasted sesame seeds
<br />1 1/2 tsp. vegetable oil
<br />1 1/2 t. sugar
<br />ground black pepper
<br />
<br />For the ground toasted sesame seeds, toast 1/4 C. seeds in a dry non-stick skillet. Grind in mortar with salt (1 t. or so).
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/GroundToastedSesameSeeds.JPG" />
<br />
<br />Score steak deeply (nearly through to the other side) in a 1-inch crisscross diamond pattern. Turn over and score the other side. Cover with plastic wrap and pound lightly with a heavy pan to tenderize.
<br />
<br />In a shallow dish large enough to hold the steak, combine remaining ingredients. Add the stak and turn to coat with marinade. Cover and marinade in the refrigerator for at least 2 hours, or up to 8, turning from time to time.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/BulgogiMarinating.JPG" />
<br />
<br />Now get the broth started for the noodles.
<br />
<br /><b>Naengmyon</b>
<br />
<br />1 lb. beef for boiling (pot roast or round steak)
<br />2 C. vegetable broth
<br />3 T. soy sauce
<br />1 T. sesame oil
<br />1 T. ground toasted sesame seeds (see above)
<br />1 clove garlic, finely chopped
<br />6 T. rice or cider vinegar
<br />2 T. pepper vinegar (recipe calls for kimchi juice)
<br />1 T. sugar
<br />salt to taste
<br />1 lb. buckwheat noodles (soba)
<br />2 hard cooked eggs, peeled and sliced
<br />
<br />Cover the beef in broth, plus a quart of water and bring to a boil. Skim the surface, then reduce heat, cover and simmer beef until tender, about 1 1/2 hours. Then, allow the meat to cool in the broth.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/BeefInWater.JPG" />
<br />
<br />Once the broth is going, you have THREE HOURS before you eat. Make some <a href=http://freshvegetables.blogspot.com/2004_06_01_freshvegetables_archive.html#108657551344877188 >Lettuce Wraps</a> for an appetizer.
<br />
<br />Now, make the other things that go on the noodles.
<br />
<br />Hard cook the eggs: cover with cold water; bring to a boil for 5 minutes; turn off heat, cover pan and let sit for 20 minutes; rinse with cold water and let sit in cold water for 5 minutes before peeling.
<br />
<br />Vinegar Mustard sauce:
<br />
<br />3 T. soy sauce
<br />4 1/2 t. rice vinegar
<br />1 1/2 tsp. dry mustard
<br />
<br />Mix together in a small bowl. I used dijon instead of dry mustard, because I didn't have any. I am sure it changed the texture, but it was good.
<br />
<br />Marinated cucumbers:
<br />
<br />1 T. salt
<br />1 cucumber, cut lengthwise and sliced
<br />1 T. rice vinegar
<br />1 T. pepper vinegar
<br />1 1/2 t. sugar
<br />1/4 t. crushed red pepper
<br />
<br />In a bowl, sprinkle the salt on the cucumber slices, then cover with water. Let sit for 20 minutes, then drain and rinse and squeeze out excess moisture. In a small bowl or tupperware combine the cucumbers, vinegars, sugar and red pepper. Refrigerate until serving.
<br />
<br />When the broth is cooled, remove the beef, trim off any fat and thinly slice. In a small bowl, combine the sliced beef with soy sauce, sesame seeds, garlic and a generous grinding of black pepper.
<br />
<br />Mix the broth with the vinegars, sugar and salt. Cool in refrigerator.
<br />
<br />Prepare the noodles, drain and rinse in cold water.
<br />
<br />To serve, put noodles in a bowl and add broth mixture to cover noodle halfway. Top with sliced egg, beef, cukes and mustard sauce. Set the beef, cukes and mustard out to be added individually. In this picture, the sliced bulgogi is on the left and the steak for the noodles is on the right.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/KoreanDinnerElements.JPG" />
<br />
<br />Heat the skinny grill. Cook the steak 4-5 minutes on each side, to medium rare. Slice and serve.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/BulgogiOnGrill.JPG" />
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/AssembledNoodles.JPG" />
<br />
<br /><b>Verdict: </b>B+ for steak, B for noodles. Serve it hot to make it an A.
<br /><b>Credits: </b> <cite>Marinated Grilled Beef (Bulgogi)</cite> and <cite>Cold Buckwheat Noodles (Naengmyon)</cite> from <a href=http://www.eatingwell.com >Eating Well</a> May/June 1993
<br /><b>Leftovers? </b>Keep the noodle elements separately. The beef is great the next day.
<br />
<br /><b>Notes: </b> The noodles are actually better with warm broth. Serve the broth while still warm, or use the broth to cook the noodles. As a warm meal, it still works with cold toppings and gets an A. Beef soup to go with grilled beef is overkill. Save the bulgogi for another meal.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1086575513448771882004-06-06T22:30:00.000-04:002007-03-18T13:30:50.629-04:00Lettuce WrapsIn a meal of two beef dishes, I could not make this appetizer with ground beef so I tried it with tempeh and extra vegetables. I don't know if it is as good as P.F. Chang's, but it turned out pretty tasty.<br /><br />1/2 head of Boston lettuce, leaves separated and washed<br />4 oz. (half package) tempeh, diced small<br />1 T. sesame oil<br />1 T. peanut oil<br />2 carrots, peeled and diced small.<br />2 stalks celery, diced small<br />2 scallions, thinly sliced<br />1 T fresh ginger, minced<br />2 cloves garlic, minced<br />2 T. Garlic chili pepper sauce (I use 'A Taste of THAI') or the recipe calls for kochujang<br />1/4 c. rice wine (mirin)<br />1 T. pepper vinegar (optional)<br /><br />Heat the oil in a non-stick skillet and add the tempeh. Cook for a few minutes until it starts to brown. Add the carrot, celery, and half the scallions. Cook 5-10 more minutes, the vegetables should start to soften. Add the ginger and garlic and cook another couple minutes. Add the garlic-chili sauce and the rice wine and vinegar. Cook another 3 minutes until the liquid is absorbed.<br /><br />Here's the tempeh and vegetables:<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/FillingInPan.JPG" alt="Filling in pan" /><br /><br />Garnish with the remaining scallions and serve with the lettuce leaves.<br /><br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/LettuceBundles.JPG" alt="Lettuce bundles" /><br /><br /><table border=0><tr><td valign=top>And here's the assembled Lettuce Wrap ready for a bite. Yum!</td><td><img src="http://mysite.verizon.net/vze7kbxy/nyblog/LettuceBundleInHand.JPG" alt="Lettuce bundle ready to eat" /></td></tr></table><br /><br /><b>Verdict: </b>A-<br /><b>Credits: </b> <cite>Lettuce Bundles with Hot-&-Sweet Meat Filling</cite> <a href=http://www.eatingwell.com >Eating Well</a> May/June 1993<br /><b>Leftovers? </b>Yes, but not as good cold.<br /><br /><b>Notes: </b>I also tried this doubled and it worked out well. It feels like greasy bar appetizers, but it is a vegetarian delight. Don't eat the whole doubled recipe unless you are used to that much fiber. Yowsa.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1085872856954598732004-05-29T19:15:00.000-04:002004-05-30T00:14:56.990-04:00Memorial Day GrillingHere it is Memorial Day weekend, the opening of the grilling season. I left my Weber grill in the garage, but I do have my new Le Crueset skinny grill. I got some extra shrimp when shopping for the paella and then went out and found two recipes for citrus-y baked chicken and modified them as grilled chicken with sauce and marinated shrimp.
<br />
<br />Shopping list:
<br />
<br />1 or 2 boneless, skinless chicken breasts
<br />1/3 to 1/2 lb. medium shrimp, shelled and deveined
<br />3 or 4 juicing oranges
<br />1 lemon
<br />4 scallions
<br />1 shallot
<br />1 piece ginger
<br />Ricard or other anise liqueur
<br />fresh rosemary
<br />fresh mint
<br />white wine
<br />lime juice
<br />Tabasco sauce
<br />
<br />Prepare the chicken breast:
<br />
<br />Chicken breast
<br />1 T. lemon zest
<br />1 T. orange zest
<br />rosemary sprigs
<br />salt and pepper
<br />
<br />Slice the chicken breast horizontally, most of the way through. Sprinkle with lemon and orange zest. Season with salt and pepper. Arrange the rosemary on the half of chicken breast. Close breast, cover with plastic wrap and pound with a frying pan to flatten. Refrigerate.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayBreast.JPG" />
<br />
<br />Marinate the shrimp:
<br />
<br />Juice the oranges, set aside 2/3 C. for the chicken sauce.
<br />
<br />3 T. orange juice
<br />juice of 1/2 lemon
<br />2 T. lime juice
<br />2 cloves garlic, minced
<br />1 t. dried cilantro
<br />1 t. dried oregano
<br />1 t. cumin
<br />1 t. chili powder
<br />1 T. olive oil
<br />4 dashes Tabasco sauce
<br />1/4 t. salt
<br />
<br />Combine everything and cover the shrimp. Refrigerate.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayMarinade.JPG" />
<br />
<br />Chicken sauce:
<br />
<br />4 scallions, sliced
<br />2 T. minced shallots
<br />1 T. minced fresh mint
<br />olive oil
<br />2/3 C. orange juice
<br />juice of 1/2 lemon
<br />piece of ginger
<br />1 T. Ricard
<br />1/4 C. dry sherry
<br />2 t. sugar
<br />1/2 C. white wine
<br />
<br />In a saucepan, cook scallions, shallots and mint in olive oil until soft. Add orange juice, lemon juice, Ricard, dry sherry and sugar. Grate ginger into a sieve and press juice out. Add ginger juice to saucepan. Bring to a boil. Simmer until reduced by half, about 10 minutes. Spoon a little onto the chicken breast.
<br />
<br />Add the wine and simmer while grilling, reducing by half (again).
<br />
<br />Skewer the shrimp on bamboo skewers, or poke through with the skewer then put the shrimp on rosemary stems. This takes a lot longer, so I only did half on rosemary.
<br />
<br />And here I am ready to grill.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayReadyToGrill.JPG" />
<br />
<br />The chicken takes about 8 minutes a side. Baste with the sauce occasionally.
<br />
<br />The shrimp is much faster, about a minute and a half per side.
<br />
<br />Here's the <b>Yucatan Grilled Shrimp Skewers</b>
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayShrimp.JPG" alt="Yucatan Grilled Shrimp" />
<br />
<br />And the <b>Grilled Chicken in Islands Aromas</b>
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayChicken.JPG" />
<br />
<br />I should have made a vegetable side, but I didn't. Served with a side of pasta and a French wine.
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayPlated.JPG" />
<br />
<br /><b>Verdict: </b>B
<br /><b>Credits: </b><cite>Chicken Breasts in Islands Aromas</cite> in <a http://www.eatingwell.com>Eating Well</a> May/June 1993 and <cite>Chicken Yucatan</cite> in <a http://www.eatingwell.com>Eating Well</a> July/August 1993
<br /><b>Leftovers? </b>Yes, good cold or on a salad
<br />
<br /><b>Notes: </b>annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1085872131097438262004-05-28T18:59:00.000-04:002007-03-18T13:31:38.198-04:00Paella rapidaI haven't been cooking much lately, but I wanted to get into the spirit of the summer season and eating for celebration. First stop, paella. This was modified to make it lowfat by taking out the sausage. Of course I added some sausage back in.
<br />
<br />2 C. chicken stock + 3 cubes
<br />1 T. olive oil
<br />1/2 lb. medium shrimp
<br />1/2 lb. skinless, boneless chicken breast sliced into 1/2" pieces
<br />1/2 lb. hot Italian sausage, sliced
<br />salt and pepper
<br />1 onion, chopped
<br />2 cloves garlic, minced
<br />1 28 oz. can of diced tomatoes
<br />1/8 t. red pepper flakes
<br />1 1/2 C. arborio rice
<br />1 jar of artichoke hearts
<br />1 C. frozen peas
<br />1/3 C. bottled roasted red peppers, sliced thin
<br />
<br />Warm the chicken stock in a saucepan, set aside.
<br />
<br />In a skillet, cook the shrimp in 1 t. of oil for 3 minutes. Set aside in a bowl. Brown the chicken and sausage in the skillet, for about five minutes. Remove from the pan and set a side in a bowl.
<br />
<br />In another 1 t. of oil, cook the onion and garlic until soft. Stir in tomatoes and red pepper flakes. Cook for a couple minutes. Stir in the rice.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayStirInRice.JPG" />
<br />
<br />Add the chicken stock. Stir, bring to a simmer and cook for 20 minutes.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayPaellaVeggies.JPG" />
<br />
<br />Stir in artichokes, red peppers, and peas. Add the chicken, sausage, and shrimp. Cover and cook for 5 to 10 minutes. Season with salt and pepper.
<br />
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/MemDayPaella.JPG" />
<br />
<br />Serve with an inexpense but old (1999) Spanish wine.
<br />
<br /><b>Verdict: </b>A
<br /><b>Credits: </b> Paella Rapida in <a href=http://www.eatingwell.com/>Eating Well</a> May/June 1993
<br /><b>Leftovers? </b>Yes, delicious.
<br />
<br /><b>Notes: </b>The original recipe had a a 14 oz can of tomatoes. I had a larger can, so I used 1 1/2 C. of rice (instead of 1 C.) and then added a couple of extra cubes of broth. (I froze a bunch of chicken stock in ice cube trays.) It worked out great.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com1tag:blogger.com,1999:blog-6113414.post-1085872521451811952004-05-21T19:13:00.000-04:002004-05-29T22:04:33.876-04:00Chicken Salad with Bow Ties and Mustard-Sesame DressingAnother potluck dish. This chicken and pasta salad is fresh and easy.
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<br />I don't know what consists fair use, but I think this one recipe over ten years old from a defunct magazine is okay. I repeat it here since I followed it pretty closely.
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<br />1 lb. boneless, skinless chicken breasts
<br />1 T. sesame seeds
<br />1 4-inch piece of ginger
<br />3 T. dijon mustard
<br />2 T. rice-wine vinegar
<br />1 T. sesame oil
<br />1 1/2 t. sugar
<br />1/2 t. soy sauce
<br />1/2 lb. snow peas
<br />1 lb. bow tie pasta (farfalle)
<br />2 stalks celery, sliced
<br />1 red bell pepper, roasted and sliced into thin strips
<br />2 scallions, green part, thinly sliced
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<br />Poach the chicken breast: in a skillet, cover the chicken breast with cold water. Bring the water to a boil, turn off the heat, turn over the chicken, cover and let sit for 20 minutes. Slice the chicken breast thinly and set aside in the refrigerator.
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<br />In a small skillet, toast sesame seeds over medium heat. Set aside in a small dish.
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<br />Finely grate ginger into a sieve over a small bowl. Firmly press liquid out with the back of a spoon (should be 1 1/2 T. of liquid). Add mustard, vinegar, sesame oil, sugar and soy sauce to the ginger juice and whisk until creamy.
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<br />In a large pot, bring water to a boil. Blanch snow peas in boiling water for 1 minutes. Remove with a spoon or tongs to a colander and rinse under cold water. Return water to a boil and cook pasta. Drain and rinse with cold water.
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<br />In a large bowl, combine celery, red peppers, scallions and the chicken, snow peas and pasta. Add dressing and toss to coat. Taste and adjust seasonings with salt and pepper. Transfer to a serving platter and garnish with the toasted sessame seeds.
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<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/ChickenPastaSalad.jpg" alt="Chicken Pasta Salad" width=400 height=300 />
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<br /><b>Verdict: </b>B
<br /><b>Credits: </b>Chicken Salad with Bow Ties and Mustard-Sesame Dressing in <a href=http://www.eatingwell.com/ >Eating Well</a> March/April 1994
<br /><b>Leftovers? </b>Good, but not this time. The crowd ate it up.
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<br /><b>Notes: </b> I ended up making a little more dressing because I was afraid the pasta would soak it up before the salad was served at the potluck. I stirred a spoonful of mustard into a couple tablespoons of vinegar and a splash of soy sauce and added it to the salad. It worked out great.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com2tag:blogger.com,1999:blog-6113414.post-1084401382941737872004-05-12T18:35:00.000-04:002004-05-12T22:17:08.876-04:00Vegetable BreakfastI have been making a vegetable egg scramble for breakfast this week.
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<br /><table><tr><td valign=top><font size=-1 > 1 whole egg + 2 whites
<br />basil and parsely, sliced in fine ribbons
<br />1 poblano pepper, thinly sliced
<br />1 green chilli, thinly sliced
<br />1 clove garlic, crushed and minced
<br />1/3 vidalia onion, sliced
<br />3/4 C. broccoli, chopped
<br />1 tortilla
<br />parmesan cheese
<br />Olive oil, Salt and pepper</font></td><td><img src="http://mysite.verizon.net/vze7kbxy/nyblog/BreakfastIngred.jpg" alt="Breakfast Ingredients" /></td></tr></table>
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<br />I boil several days worth of broccoli to pre-cook, since it takes the longest. Heat the oil in a skillet and brown the garlic, then saute the peppers and onions until the onion is translucent. Beat the egg and whites with a couple teaspoons of water and the herbs and a little salt and pepper. Add the cooked broccoli to the skillet, allow a few minutes to reheat if it was cold. Stir in the eggs and the cheese. Cook a minute or two until eggs are set and the cheese is melting. Serve with salsa on a warm tortilla.
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<br />And the finished product:
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<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/BreakfastTortilla.jpg" alt="Finished Product" />
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<br /><b>Verdict: </b>B, but dependent on the quality of the salsa and cheese
<br /><b>Leftovers? </b>No.
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<br /><b>Notes: </b>Of course this changes with the contents of my refrigerator. Pepper jack is the best cheese for this meal.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1082754185439309352004-04-23T17:03:00.000-04:002007-03-18T13:29:16.157-04:00Asparagus and penneYesterday I made <a href=http://theredkitchen.net/oldrecipes/2003/01/007032.php>asparagus and penne</a>. It's an easy, tasty dish. Start the water and snap and chop the asparagus and it all comes together in the time it takes to cook the pasta.<br /><br />Here's a picture of the aspargus, sauted with garlic and hot sauce in a little olive oil. The penne is in the orange pot.<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/Asparagus.jpg"><br /><br /><b>Verdict: </b> B, I love aspargus, but maybe I didn't use enough butter, it seemed a little dry.<br /><b>Credits: </b> Mom, but the recipe is essentially <a href=http://theredkitchen.net/oldrecipes/2003/01/007032.php>this one</a>.<br /><b>Leftovers? </b> Would be great, but I ate it all.annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1081132090634436772004-04-04T22:28:00.000-04:002008-04-06T13:05:24.740-04:00Rainbow Trout and Red CabbageI made this <a href=http://www.epicurious.com/run/recipe/view?id=4238 target=_new>trout recipe</a> last year and it was tasty (I love trout) but with regular cabbage and it was a little colorless. So with the red cabbage in the box, I tried it again.
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<br />Here's the primary ingredients. Yeah, they sold me the heads and tails at <a href=http://www.gourmetgarage.com/ target=new>Gourmet Garage</a>. I wasn't expecting that.
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<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/TroutIngredients.jpg" alt=Ingredients width=500 height=380>
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<br />Cooking up in the pan. These were large trout.
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<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/TroutInPan.jpg" alt="Trout in pan" width=499 height=291>
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<br />Plated with the cabbage and a glass of wine. Yes, I drink red with fish. Basically, I drink red with everything.
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<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/TroutPlated.jpg" alt="Trout plated" width=467 height=312>
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<br /><b>Verdict: </b> B
<br /><b>Credits: </b><a href=http://www.epicurious.com/run/recipe/view?id=4238 target=_new>Trout with Peppercorn Crust, Bacon and Red Cabbage</a> at <a href=http://www.epicurious.com target=_new>Epicurious</a>
<br /><b>Leftovers? </b>Yes, plenty. I took the fish off the skin and refrigerated two portions. Splash a little rice vinegar and eat cold the next day.
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<br /><b>Notes: </b>The fish were large and I used the whole cabbage, which was more than 2 cups and a small bunch of onions rather than just two. annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com4tag:blogger.com,1999:blog-6113414.post-1081013736320339522004-04-03T12:35:00.000-05:002008-04-06T13:05:24.750-04:00Artichokes again, illustratedThis week I had more artichokes and used the pressure cooker again. This time I simplified a little and it was even better.
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<br />2 artichokes, lower leaves trimmed and stem cut to 1" and peeled
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<br />1 T. olive oil
<br />1 clove garlic, minced
<br />1 t. dried thyme
<br />1/2 - 3/4 C. of white wine
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<br />Brown the garlic and thyme in the oil, one minute or less. Add the wine and arrange the artichokes on a rack.
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<br />Here's a shot of the artichokes ready to cook.
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<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/ArtichokesInPot.JPG">
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<br />Pressure cook for 10-12 minutes (I went ten, but I think I like a little more done). Let sit to depressurize.
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<br />Make a sauce from 2 T. melted butter and 2 T. of the cooking liquid. Simmer for 3-5 minutes to reduce a little.
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<br />Pour a little of the sauce on the artichokes. Serve with the remaining butter on the side and a bread and cheese plate--and lots of napkins.
<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/ArtichokePlated.JPG">
<br /><b>Verdict: </b> A
<br /><b>Credits: </b> Continued tinkering with the basic instructions at <a href=http://www.gourmetsleuth.com target=_new>Gourmet Sleuth</a>
<br /><b>Leftovers? </b>Noannie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1080773440146981362004-03-31T17:50:00.000-05:002008-04-06T13:05:24.759-04:00Vegetable volumeSo what comes in my box of vegetables?
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<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/VegetableBox.JPG">
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<br />This week:
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<br />6 pears
<br />3 apples
<br />2 grapefruits
<br />1 eggplant
<br />1 cauliflower
<br />4 potatoes
<br />2 artichokes
<br />1 leaf lettuce
<br />2 bunches of red chard
<br />1 bunch arugula
<br />4 banans
<br />1 mango
<br />1 celery
<br />1 red cabbage
<br />annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0tag:blogger.com,1999:blog-6113414.post-1080773197350344122004-03-29T17:40:00.000-05:002008-04-06T13:05:24.766-04:00Broccoli PenneI made <a href=http://freshvegetables.blogspot.com/2003_11_01_freshvegetables_archive.html#106952148992441212>Broccoli and Penne</a> last night to use up the broccoli before another box arrives tomorrow. My fresh basil had turned to slime, so I substitued dry oregano and thyme. For tomatoes, I used a can of diced and an 8 oz. can of sauce. Here's a shot of the finished product, plated and steaming hot.
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<br /><img src="http://mysite.verizon.net/vze7kbxy/nyblog/BroccoliPenne.jpg">
<br />annie-mhttp://www.blogger.com/profile/16105213054096962221noreply@blogger.com0