Sunday, August 31, 2008
Happy Birthday Jacob
Friday, August 29, 2008
Hazelnut Hummus With Cauliflower, Beets, and Celery
Farro Salad
1 pkg. frozen peas
yellow pepper, diced
cherry or grape tomatoes, uncut
pine nuts
kalmata olives, oil cured
green olives, oil cured
olive oil of good quality
Directions:
Cover with water and boil farro for about 20 minutes. Use just enough water to cover farro and do not drain but rather allow the water to be absorbed; remove from heat. Add frozen peas and the heat in the grain will cook the peas. Allow to totally cool before adding the remaining ingredients. The amounts of the ingredients will depend on size of salad. Dress the salad with a high quality olive oil.
Thursday, August 28, 2008
Herbs & Spices
This book will become your kitchen bible and save costs many times over. Descriptions of spices are given along with other names it may be known. A detailed description of their use is given. For many of the "exotic" spices which I refer to or the blended spices, the formula / recipe is given. These are blends of staple type spices.
Eaarlier this week I was looking for the spice Garam Masala to prepare an Indian dish. We went to a store which specializes in organic and imported foods and yes they did have it but at $2.00 for a tablespoon amount. When I found the recipe or formula for the spice, it called for:
***
2 crushed cinnamon sticks
3 crushed bay laurel leaves
1 Tablespoon fennel seeds
1 Tablespoon green cardamom pods
1 Tablespoon black pepper
2 teaspoons coriander seeds
1 teaspoon whole cloves
Toast in dry skillet until fragrant and lightly smoking. Allow to cool and crush. Stir in 1 teaspoon of mace or nutmeg. Yield 1/3 cup.
***
So for $2.00 per tablespoon, The above recipe would not cost me $10.00 to prepare plus I have the fresh factor if I make the spice.
Wednesday, August 27, 2008
Grandson Phil
Tuesday, August 26, 2008
Slow Food
Monday, August 25, 2008
Grilled Chicken On Greens With Creamy Harissa Dressing
Sunday, August 24, 2008
Limas California
Saturday, August 23, 2008
San Francisco Saturday
Friday, August 22, 2008
The Elderberry Harvest
Thursday, August 21, 2008
Bouillabaisse
Ingredients:
2 Tablespoons olive oil
1 Tablespoon garlic, minced
2 Tablespoons shallots, minced
2 Tablespoons fennel, chopped
6 fluid ounces white wine
6 ounces snapper, skinned
10 mussels, fresh
4 ounces scallops, halved
6 shrimp
8 fluid ounces tomato broth
4 tablespoons butter
Salt and black pepper to taste
Sugar to taste
4 teaspoons parsley, chopped
6 ounces calamari, cleaned
2 teaspoons olive oil, (extra virgin
4 French baguettes, sliced and toasted
***
Directions:
Place the olive oil in a warm saute pan: add the garlic, shallots, and fennel. Deglaze with white wine and a squeeze of lemon. Add the snapper, mussels, scallops, shrimp and tomato broth. (The tomato broth is made from tomato scraps and tomato juice that have been cooked with white wine, onions and thyme, then pureed and strained to make sure the broth doesn't get too thick.) Bring to a simmer and add the butter. Season with salt, pepper and sugar. Add 2 Tablespoons of the parsley. Add the calamari right before the dish is finished cooking.
Place the fish and shellfish in the bottom of two bowls, pour the broth over the fish. Top with the remaining chopped parsley and drizzle with the e.v. olive oil. Garnish with the bread.
NOTE: It is important to add the seafood in the order listed so nothing is overcooked. Serves 2
Wednesday, August 20, 2008
Hawaiian Rice Salad
Tuesday, August 19, 2008
Carrot Manchego Salad
I buy the Monchego cheese at Costco and find it so flavorful in so many dishes and sandwiches. I love the nutty flavor!
Monday, August 18, 2008
A Lake Erie Sunset
Saturday, August 16, 2008
Graduation, 50 years later!
Barbary Coast Trail
Friday, August 15, 2008
Slow Roasted Tomato Pesto
Thursday, August 14, 2008
Light Zucchini Casserole
Wednesday, August 13, 2008
Uova Benedetto / Poached Eggs
***
***
Ingredients:
1 cup polenta
About 4 Tablespoons butter, divided, plus more for pan
10 to 12 thin slices prosciutto
1 teaspoon white vinegar
4 eggs
Pesto Sauce
***
In a 3 to 4 quart pan over high heat, bring 3 cups water to a boil. Gradually stir in polenta. Reduce heat and simmer gently, uncovered, stirring frequently to prevent sticking until mixture is very thick, about 25 minutes. Stir in 2 Tablespoons butter. Spoon polenta into a buttered 8 to 9 inch square pan; spread in an even layer and let stand at least 10 minutes (or cool, cover, and refrigerate up to overnight). Cut polenta in 4 squares and gently remove from pan with a wide spatula.
***
Melt 2 Tablespoon butter in a large frying pan over medium-high heat. Add polenta squares and cook, turning once, until crisp and lightly browned on both sides, about 10 minutes. Add more butter, if needed, to prevent sticking. Put on a warm platter; keep warm. Add prosciutto to pan and cook until meat is lightly browned (add butter to pan if needed). Remove and keep warm.
***
Fill a large clean frying pan with about 1 1/2" water. Set over medium-high heat, add vinegar, and cook until bubbles form on pan bottom and occasionally pop to the top. Break eggs in water and cook until egg whites are firm but yolks are still soft, 3 to 4 minutes. Gently remove eggs with a slotted spoon.
***
Place 2 to 3 slices prosciutto on each polenta square, top each with a poached egg, and spoon pesto sauce over top.
Tuesday, August 12, 2008
Gone-In-A-Minute Spareribs
Transfer to a rimmed baking sheet: roast 1 hour to 1 hour and 30 minutes depending on thickness of ribs.
and grill turning occasionally, until grill-marked and deep brown, 8 to 10 minutes. Slice and serve with lime wedges. Makes 4 to 6 servings
Sunday, August 10, 2008
Californian Crab Stuffed Avacado
Saturday, August 9, 2008
Cedar Plank Brie With Raspberry, Almond, & Honey Topping
Soak plank in cold water, at least one hour. Preheat grill to medium heat, about 400 degrees. In a small bowl combine, raspberries, slivered almonds, and fresh thyme, season with coarse ground black pepper. Drizzle with honey and gently mix to combine. Remove plank from water, place wheels, evenly spaced. Top each wheel with raspberry mixture. Place plank on grill for 20 to 25 minutes until each cheese is golden brown and slightly puffy, topping is hot, and almonds are slightly golden brown. Remove from grill, cool 1 to 2 minutes. Serve immediately with sliced baguettes and a few spoons and plenty of napkins. Serves 8 to 12 as a party appetizer