It's a damp day, and tomorrow promises to be much the same. So it's a good time to share recipes. (Yes, I know, this doesn't have much to do with politics in this area, but it doesn't hurt us to take a break from politics from time to time.)
Not being much of a cook, I won't give original recipes, but just point you to two recipes from Mark Bittman.
First, pasta with tomato sauce and ribs. Put six to eight spareribs in a slow cooker with a can of tomatoes, a dried chili, some garlic, and cook for 4 hours or more on high or 6 hours or more on low. Serve over pasta.
The result is inexpensive, easy, and very good. You can substitute a can of crushed tomatoes, which may or may not be plum tomatoes. I have had good results using "country ribs", which are not actually ribs, cutting them up a bit. (A real cook would have known that, but I had to look it up.) Substituting country ribs probably makes the dish meatier and a little less flavorful, but it is still very good.
(I have tried the second recipe in that article, short ribs with Chinese flavors, and have gotten good results. The third, cassoulet, is for people with more ambition than I have.)
Second, orange and olive salad. Slice up oranges into orange rounds. Use a food processor to combine olive oil and oil-cured olives into a rough paste. (You can add thyme leaves to the mixture if you like.) Spoon the paste over the orange rounds. Sprinkle fennel seeds over the paste. Simple, very good, and very easy. (And Bittman makes it even easier, with this video.) I've used calamata olives, because that's what the QFC deli department had.
This may be heretical, but it strikes me that this dish would be a nice extra for a Halloween party, because of the orange-black combination. You could even use the olive paste to make faces on the orange rounds, if you felt inspired.
Now it's your turn.
Posted by Jim Miller at May 02, 2009 02:57 PM | Email ThisThe story behind the recipe is worth a read:
The Secret of Great Bread: Let Time Do the Work
While I'm at it, check out Michael Ruhlman's blog. He's an excellent food writer, a fun read, and his new book, Ratios, is a must have.
Posted by: bcw on May 2, 2009 04:23 PMCR, in July 1991, did a report on barbecue sauces, and judged none of them excellent. So they offered up their own recipe:
1 t. crushed garlic (2-3 cloves)
3/4 c. white vinegar
1 six-ounce can tomato paste
1/4 c. dark molasses
1/4 c. light molasses
1/4 c. water
2 T. orange marmalade
1-1/2 t. salt
1/2 t. black pepper
1/2 t. ginger
1/2 t. ground mustard
1/4 t. allspice
1/4 t. celery seed
1/4 t. dried thyme leaves
1/8 t. cayenne pepper
1 sm. bay leaf
1 T. liquid smoke
In a medium-sized saucepan, combine all ingredients except liquid smoke. Bring to a boil. Reduce heat and simmer gently, uncovered, for 20 minutes, stirring occasionally. Remove from heat. Add liquid smoke. Stir.
Yield: About 2 cups. Preparation time: 30 minutes.
In the September 2006 issue, New York reader John Costa reports "with a few adaptations (darker molasses, more cayenne, orange zest instead of marmalade, no liquid smoke), I've been using it ever since, and watching those to whom I serve it fall into an ecstasy".
Go to Fred Meyer's as they have an open spice selection so you can select a very small portion of spices to meet the recipe.
Posted by: tim on May 2, 2009 04:56 PMPeanut Butter Cookies
1 c. Sugar
1 Egg
1 c. Peanut Butter
Pre-heat oven to 350 (try 375 if 350 does not seem enough after first batch) degrees. Mix all the ingredients together. Roll into one-inch balls, and place on cookie sheet. Form criss-crosses with fork onto each cookie.
Bake 8-10 minutes.
People are always surprised when they eat these and I tell them there are only 3 ingredients in the recipe.
In any case, if you want the best beefy pasta sauce, try braising chuck roast, cut into 1-2" cubes, in crushed tomatoes/garlic/olive oil for 4-6 hours. I'd brown the beef first on all sides for more flavor. To serve, either shred the beef, or leave it in chunks with the pasta.
Posted by: dave on May 2, 2009 05:10 PMJubilee Jumbles & Burnt Butter Frosting
1 c firmly packed brown sugar
1/2 c white sugar
1/2 c (1 stick) butter
1 c evaporated milk
1 T vanilla
2 eggs
2 3/4 c flour
1/2 t baking soda
2c filler of choice (chocolate chips, raisins, coconut, peanut butter chips, dates, mix as you like)
Cream butter and sugars together. Beat eggs, milk, and vanilla in. Combine flour and baking soda, then beat in. All the preceding can be done easily with a mixer like a Kitchenaid. Stir in the filler BY HAND (it truly does work better). Chill for 1 hour. Drop by rounded teaspoonfuls 2" apart on a greased baking sheet (should get 12 on a sheet in a 3 x 4 pattern). Bake at 350 for 10-12 minutes.
1/2 c (1 stick) butter
4 c powdered sugar (sift after measuring 4 cups)
2 T (2 oz or 1/4 cup) evaporated milk
1 T vanilla
Place the butter in a saucepan over medium-high heat. Cook, stirring constantly, until the better is a nice golden tan color. When butter has been "burnt", remove the saucepan from heat. Immediately start mixing in the sugar, vanilla, and milk until thoroughly combined. Use frosting immediately, since it will set quickly and will not spread at all after that.
Posted by: D.J. on May 2, 2009 06:02 PM"500-degree Eye of Round Roast"
1 eye of round roast,(or any inexpensive beef roast other than a chuck or pot roast).
1. Preheat oven to 500-degrees
2. Season roast as desired; place on rack in shallow roasting pan. Do not add water or cover.
3. Place roast in the preheated oven and lower temperature to 475-degrees. Roast at 475 for 7-minutes per pound.
4. Turn oven off and let roast sit in oven 2 1/2 hours. DO NOT OPEN OVEN DOOR DURING THIS 2 1/2 HOUR TIME PERIOD.
5. Remove and slice thinly.
This recipe works like a charm.
Enjoy!!
Posted by: Bill Cruchon on May 2, 2009 06:22 PM@3: Personally, I'm waiting for barbecue season to get going, so I can make one of these:
http://www.bbqaddicts.com/blog/recipes/bacon-explosion/
That might work quite well with that barbecue sauce! I'll let you know.
Posted by: demo kid on May 2, 2009 06:55 PMYou'll hear restaurants brag about having the "best clam chowder in the northwest". Lots of 'em are good. Perhaps the best restaurant clam chowder I ever had was at the now vanished Clifford's in Kenmore. Duke's chowder is excellent, as is Ivar's.
However, this recipe has been in my family for well over 100 years. Yes I am entirely biased, but if you try this chowder you'll think you are in heaven:
Chop 4 slices of bacon, cook gently in large heavy kettle. Add 1 large onion, chopped, and saute until tender.
Cube 4 medium-sized potatoes (peeled), and add to kettle, along with enough hot water to cover. Salt lightly, add pepper, paprika to taste, (chervil is good too). Cover and boil gently covered until potatoes are soft--use potato masher on them.
Add 4 cans chopped clams, re-heat. Add about 1 qt. milk (or half&half), re-heat but do not boil.
Serve!
Sourdough bread goes great with this chowder, as does wine, beer, and perhaps a martini beforehand.
Posted by: Bill Cruchon on May 2, 2009 07:07 PMPlease post a recipe or withdraw your idiotic comments at #12.
Posted by: Tim on May 2, 2009 08:32 PMMy favorite thing about this recipe is that it's so customizable - it was one of the first things I started making when I went away to college, and I can change it depending on my taste that day, or who I'm serving (when I make it just for me, it's so spicy that most other people can't eat it).
Posted by: Rebecca on May 2, 2009 09:22 PMEgg noodles
Cheddar cheese
1 can cream of mushroom soup (generic ok)
1 can cream of chicken soup (generic ok)
Diced leftover chicken (I use rotisserie)
I think I got this from Recipezaar, but it's so easy to put together without any sort of measurements. Cook the amount of noodles you need - I use enough to almost fill my favorite casserole dish, when cooked. If you're economizing, you can use more noodles and less chicken. Drain, rinse, and set aside. In a large bowl, combine your 2 cans of condensed soup, just as it comes from the can, with a cup or two of chicken. Fold in the noodles. Distribute evenly in a casserole dish, grate a bit of cheddar cheese on top if desired, and cook at 375F for 30 minutes or until bubbly and hot.
My kids eat this up. You can use fat-free soup to reduce calories, if desired. I especially like to use all the pickings and leftover breast meat from a rotisserie chicken, after my kids eat all the dark meat and some of the juicy white meat. This lets me use up the rest of the carcass without waste, and the meat stays very juicy even when re-heated.
Posted by: Angela in Bothell on May 2, 2009 09:25 PMDo buy and use a pizza stone. It is worth the $16 from Target to get the loaf's crust perfect.
Posted by: Angela in Bothell on May 2, 2009 09:29 PMLefty, you are correct. We conservatives, libertarians, originalists, and classic liberals are too busy supporting local chefs or hoarding our own special recipes to ourselves. Meanwhile you creative, cultured, dimwitted, angry, lefty sheep are cooking machines willing to hand away your best recipes for free. Here are some recipes copied & pasted from the progressive blog "Union of Progressives Northwest: Socialists, Fascists, Racists, and Statists United for Change:"
Super Local Salad (part of the 50 ft diet, for the earth dude)
Dandelions
Bittercress
Purslane
Young Stinging Nettle Leaves
Japanese Knotweed Shoots
Thimble Berries
Rat Milk Butter
Boil nettles leaves in water, strain, and cool. Saute knotweed shoots in butter, set aside and let cool. Blend thimble berries together with a few dandelion flowers. Plate dandelion leaves, bittercress, purslane, and nettles on a plate. Top with knotweed shoots and thimble berry dressing.
Obama Kool-Aid
Clarified Butter
Cream
Corn Syrup
Fresh Berries (local in-season of course!)
Cannabis
Cubensis Mushrooms
Vodka
Ice
Boil cannabis in clarified butter for 20 minutes, then strain. Blend together 2 cups of ice, 1 tablespoon of cannabis butter, 1/3 cup of cubensis mushrooms. After ice is crushed, add 1&1/2 cups of berries and 2 tablespoons of cornsyrup. Pulse blender, then add a half cup of cream and 1/3 cup vodka. Pulse blender again, strain, chill, and serve!
Kim Jong Gruel
Day Old Rice
Water
Earthworms (optional)
Put rice in bowl of water and mash. Serve warm or cold. Add earthworms for protein. Yummo!
Liberals, who are obsessed with the destruction of the traditional family, won't have family recipes to hand down.
How terribly sad is that?
Posted by: Bill Cruchon on May 3, 2009 08:54 AM"A liberal-progressive blog would have easily yielded 50+ recipe's by now and most w/be originals not retreads."
Liberals don't do that meanial labor. You really think George Soros or Ter-eeeeeza Heinz Kerry actually cooks? Bwahahahaha!
Posted by: The Whole Truth on May 3, 2009 09:25 AM3 cups all purpose flour
3 Tbs sugar
1 Tbs baking powder
1 tsp table salt
1 12 oz bottle of Amber beer - room temp.
mix dry ingredients, add beer, mix w/ wooden spoon, bake in oiled loaf pan @ 375 for 35-45 min.
test with wooden skewer to be sure center is done.
Clafouti - a simple French dessert
This can be made in a buttered cast iron skillet, 9 inch square pan or 10 inch round pan.
Ingredients:
1 Cup Milk
3 Large Eggs
1 1/2 teaspoon vanilla
1/2 cup flour
1/2 cup sugar
1/8 teaspoon salt
3 Cups fruit (Blueberries or pitted cherries or even Granny Smith Apples sliced into 1/4 inch pieces)
Saute' fruit in 2 tbls sugar and 1 to 2 tbls butter over medium heat for 1-5 minutes depending on the fruit chosen. Berries require less time than apple slices. For apple slices, add 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg. Place fruit into bottom of pan.
Whip together wet ingredients until eggs become frothy. Add dry ingredients and whisk one minute until well incorporated into batter. Pour batter over fruit. Bake at 350 for 35-40 minutes until a wooden toothpick inserted in middle comes out clean.
Serve warm with ice cream or desired topping.
"That might work quite well with that barbecue sauce! I'll let you know."
Yes, please do. You might want to take any photos BEFORE you eat it. I assume it is hard to take a photo when you arteries are clogging and you are losing consciousness.
Brown:
1 lb Hamburger
1 lb Ground sausage
1 cup diced celery
1 cup diced onion
1 cup diced green bell pepper
Put in a bowl suitable for the oven
*********************************************
Add:
1 can Chicken Gumbo soup
1 can Cream of Celery soup
1 jar (4.5 oz) sliced mushrooms - juice and all
1 cup uncooked rice
½ Tsp Garlic salt
Rinse cans of soup and mushrooms out with a little water to make 2 cups of liquid.
Top with 2 cups of grated cheese.
Bake covered 1 ½ hours at 350 degrees.
first finding the ribs...never use the flash frozen beef rib racks you see in stores...
ask the butcher if and when they are gunna cut spencer steaks(ribeye w/o bone)then make arrangements to get the cut away ribs most will save for you..QFC and Safeway are best for this
OK you got your ribs
cut each rib so you have all singles take two sheets of foil ..layer with onion slices the 3 or 4 ribs then another layer of onion slices wrap then double wrap with foil...
you will need 3 or 4 ribs per person
take your packaged ribs to the BBQ (best with a gas grill can be done with coals but you better be a good coalmaster)over low setting about 200-225 ..slow cook and turn foil package over about 40 minutes..cook for at least 3 hours...
carefully unwrap foil(lots of HOT juice) remove ribs to platter...place onions in a bowl(I always try and toss mine but guests always scream at me so save someone will want them)
return ribs to grill apply BBQ sauce turn apply more sauce ...let get browned....remove to platter add some more sauce and enjoy
(Yeah with a name hellpig im making BEEF ribs)
extra delicious wrap each rib with slice of bacon before foil pouching....OMG!!!!!!!
Posted by: hellpig on May 3, 2009 02:04 PMCHICKEN ETOUFEE (Emeril Legasse)
4-pound chicken cut into 8 pieces
Cayenne pepper
2 tbsp vegetable oil
8 tbsp unsalted butter
¾ cup flour
1 cup finely diced yellow onion
½ cup finely chopped celery
½ cup finely chopped bell pepper
2 bay leaves
2 cloves garlic, minced
1 bottle dark lager or amber beer (Beck's dark works well)
1 quart cold chicken stock
2 tsp brown sugar
¼ cup hot sauce (I use regular Tabasco)
1 tbsp Worcestershire sauce
¼ cup chopped parsley (which I never remember)
Season the chicken pices with salt and cayenne pepper
Heat oil in large dutch oven over medium high heat and sear chicken pieces on both sides until golden brown. Remove to a platter.
Add butter to pan and when melted, add flour and stir to combine well. Continue to cook roux, stirring constantly, until chocolate brown, about 12-15 minutes
Immediately add onion, celery, bell pepper, and bay leaves, and cook until soft, about 2-3 minutes. Add garlic and cook another 2 minutes, then add the beer and stir well to loosen any brown bits from pan bottom. Add the stock, brown sugar, hot sauce, and Worcestershire sauce and stir to combine well. Bring to a boil, return chicken pieces to the pot, and simmer for 1 hour and 15 minutes until chicken is very tenger.
Remove chicken pieces to a platter and when cool enough to handle, remove chicken meat from the bones. Return chicken meat to etoufee and continue to cook another 30 minutes, until sauce is thickened and flavorful and chicken is beginning to fall apart. Add chopped parsley and stir well to combine. Taste and adjust seasoning if necessary and serve immediately over rice or other starch of choice.
Yield: 4-6 servings
PASTA WITH SAUSAGE AND PUMPKIN SAUCE
(serves 6-8)
4 tbsp. olive oil
1 lb. spicy Italian sausage, casing removed ("Vesuvius" sausage from Uli's at the Pike Place Market highly recommended)
1 c. chopped onion
10 cloves garlic, thickly sliced
3 tbsp. chopped fresh sage
1/4 tsp. hot red pepper flakes
1 1/4 c. white wine
1 1/4 c. canned pumpkin puree
2 c. chicken stock
1/4 tsp. ground cinnamon
salt and pepper to taste
1 lb. pasta (penne or rigatoni)
6 tbsp. freshly grated Parmesan cheese
1. Heat 1 tbsp. in sauce pan over high heat. Add sausage and cook about 3 minutes or until brown, breaking up the pieces with a spoon. Remove from the heat and transfer meat to a bowl.
2. Reserve 1 tbsp. of fat from the sausage in the pot. Discard the rest.
Add the remaining 3 tbsp. olive oil to the pot, heat over medium heat, and
add the onion, garlic and sage. Cook about 10 minutes until the onion and
garlic start to brown. Add the red pepper flakes and sausage and cook for 2
minutes, stirring well.
3. Deglaze the pan with the wine and cook for about 8 minutes, stirring well
to dislodge the brown bits on the bottom of the pan. Add the pumpkin puree and cook for 2 minutes, stirring well. Add the chicken stock and cinnamon. Bring to a boil, then reduce heat and simmer for about 30 minutes. Add salt and pepper to taste.
4. Cook the pasta in salted boiling water for time indicated on package. Drain well. Add to sauce and cook over medium heat for about 3 minutes. Remove from heat. Add Parmesan and serve.
This freezes well and reheats well in the microwave and is also delicious cold, if you're feeling really unmotivated. (True about the freezing and microwaving, but my sister is the one who says it's good cold - I've never tried that.)
If you are feeling really ambitious and want to make this with fresh pumpkin, DO NOT use sugar pumpkins (suitable for pie) as it just doesn't taste right.
GOAT CHEESE PASTA WITH ASPARAGUS
INGREDIENTS
½ lb. thin asparagus
2 medium cloves garlic, sliced very thin
8 oz goat cheese
1 Tbsp. butter
¼ Cup milk
½ lb. pasta
DIRECTIONS
1. Cut the asparagus in 2 inch pieces.
2. Blanch the asparagus briefly in boiling water until just tender and set aside.
3. Fill the stock pot with water and start on high heat.
4. Place a metal bowl atop the stock pot (be careful, this gets hot!) and add the butter to the bowl.
5. Add the garlic, milk, and goat cheese to the bowl, letting the heat from the boiling water cook the sauce. Don't worry about lumps of cheese--the hot pasta will take care of this!
6. When the water comes to a boil, remove the bowl from the stock pot and cook the pasta as directed.
7. Once the pasta is done, drain and add to the bowl of sauce. Add the asparagus and stir up.
May have gotten the last one out of the newspaper not too long ago, but it's good and fast.
Posted by: Carol on May 3, 2009 03:02 PMBaked Asparagus with Balsamic Butter Suace
1 bunch fresh asparagus, cleaned and trimmed;
Cooking spray;
Salt and pepper to taste (I use fresh coarse gound 4 peppercorn mix of white, black pink nad green peppercorns and ither fresh ground sea salt or a sprinkling of Kosher salt);
2 tbls butter (although I've used half olive oil and half butter);
1 tbls soy sauce;
1 tsp balsamic vinegar;
Preheat oven to 400
Line a baking sheet with foil and arrange asparagus in a single layer. Coat lightly with cooking spray and season with salt and pepper. Bake about 12 min or until tender.
Melt butter over medium heat. Remove from heat and stir in soy sauce and balsamic vinegar. Pour over baked asparagus to serve.
Not your Mom's PORK ROAST
Boneless pork tenderloin (the size doesn't matter)
2 Tbls butter
1 tsp dried safe
1/2 cup dry white wine.
Season your pork well with salt, pepper and garlic powder; melt the butter in a dutch oven (or any pot with a lid big enough to hold the roast) and add sage to the butter. Brown the roast thoroughly on all sides. Add the white wine, reduce the heat to low, cover and cook until thickest part of meat registers 170.
Remove the pork.
At this point you can continue on with the gravy or fancy the roast up for company. To fancy it up you'll need 3 oz Ementhal cheese cut into 6 slices. Spread 1/4 tsp dijon mustard on each piece of cheese. Cut 6 slits lengthwise into the roast and put the cheese into the slits. Return to pan for about 5 min until cheese is melted.
Transfer the roast to a cutting board and cover with foil. Into the remaining wine 'juices' in the pot blend 1 tsp Dijon mustard and 1/2 cup half and half. (I also add a bit of Kitchen Bouquet because I like a more brown colored gravy) and cook until boiling. This will NOT thicken like a flour or cornstarch based gravy... but it is oh so delicious.
If you have prepared the roast with Ementhal cheese, each slice should have thin ribbons of the cheese running through it when you slice it.
I normally do not make the roast with the cheese preferring to make Potatoes Daphne (which are fancy au gratin's loaded with cream and swiss cheese) or garlic mashed instead. Served with the asparagus you have a great yet exceptionally simple to make meal.
Enjoy!
Posted by: Ragnar Danneskjold on May 3, 2009 06:08 PMEnchilada Filling:
1 whole chicken
1 medium onion, chopped
1 16oz can black beans, rinsed and drained
1 lb Monterey Jack cheese, grated (set aside one cup)
1 lb Cheddar Cheese, grated (set aside one cup)
1/2 cup salsa (use your favorite, e.g., Pace)
1 TBS fresh cilantro leaves, chopped
1/4 tsp cumin
1 tsp garlic powder
1 tsp Mexican oregano
salt and pepper to taste
16 large flour tortillas
Sauce:
1 32oz can tomatillos, drained
1 7oz can green chilies
1 8oz container non-fat yogurt, drained
1 cup fresh cilantro leaves, loosely packed
Large pinch salt and pepper
Several hours in advance, place the yogurt into a coffee filter, place the coffee filter in a strainer, suspend strainer over a bowl. This will allow the yogurt to drain. Discard liquid.
Cut up chicken, place in baking dish, cover, bake at 350F until done, about 45 to 60 minutes. Cool, reserve liquid, skimming off fat. Remove meat from bones and cut into bite sized pieces. In a large bowl add the chicken, onion, the cheeses (less the two cups), salsa, cilantro, and spices. Mix well. Add reserved liquid from cooked chicken as needed to keep the mixture moist. Correct seasoning. Now add the black beans. Mix gently, do not mash the beans.
To make the sauce add all of the ingredients, including any leftover liquid from the chicken, to a blender or food processor. Blend until just slightly chunky. Pour into a sauce pan and heat. Do not boil.
Lightly grease two 9 X 13 baking dishes. Place a flour tortilla on a flat surface, spoon approximately ½ cup chicken filling down the center of the tortilla. Roll up tortilla. Place enchilada in baking dish, fold side down. Repeat until both baking dishes are full. Top with reserved two cups of cheese.
Bake at 350F for 25 to 30 minutes or until heated through. Plate an enchilada, or two, pour 1/4 - 1/2 cup sauce over enchilada(s). Serve immediately.
Sour cream, salsa, and guacamole are nice accompaniments. Spanish rice and refried beans complete the plate.
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Maple-Glazed Salmon Fillets
1/2 cup maple syrup (use real maple syrup, not the artificial kind)
1/4 cup orange juice
1 teaspoon grated orange zest (orange part) (If you don't have it, don't worry, it's still yummy)
Pinch cayenne pepper (I like a lot)
1-1/2 to 2 pounds salmon fillets - skin removed
Salt and freshly ground black pepper
In a shallow baking dish, mix syrup, orange juice, zest and cayenne.
Place fish flesh side down in mixture and marinate in refrigerator up to 6 hours. (You may wish to spoon some of the sauce over the back of the salmon periodically. If you're in a rush, you can do this in about a half hour to 45 minutes without refrigerating.)
Remove fish from marinade and let excess moisture drip off.
Season to taste with salt and pepper.
Broil until opaque, approximately 5 to 10 minutes on each side. (Don't worry if some of the fish begins to look burned. It's really just caramelized, and you will fight over those sections!!!)
-----------------------------------------
Tilapia Fillets in Lemon and Butter
1 pound tilapia fillets (or other white fish)
1 small chili, minced (or 1/4 tsp red pepper flakes)
1/2 red bell pepper, minced
1 scallion, minced
1 clove garlic, minced
1 teaspoon ginger, minced
Butter
Lemon juice
Salt and pepper to taste
Preheat oven to 350F
Lightly butter a casserole dish and lay fillets in a single layer on the bottom
Spoon lemon juice over fillets
Mix together chili, red bell pepper, scallion, garlic, and ginger
Spread mixture over fillets
Melt 1/2 cube butter and drizzle over fillets
Lightly salt and pepper fillets
Bake for 12-15 minutes - until fillets flake easily with a fork
---------------------------------------------
Smoked Salmon Frittata
8 stalks fresh asparagus
1 tablespoon extra-virgin olive oil
1/2 sweet onion, diced
1/4 cup dry-packed sun-dried tomatoes, diced
2 ounces smoked salmon
1/2 cup liquid egg substitute (or two whole eggs)
1/4 cup water
3 tablespoons nonfat dry milk
1/4 teaspoon chopped fresh marjoram or oregano (dried is okay if you have to)
fresh cracked pepper
pinch salt
sour cream (optional)
chives (optional)
hot pepper flakes (optional)
Boil 1 inch of water in a large skillet. Add the asparagus and cook, uncovered until tender-crisp.
Coat an ovenproof 8 inch skillet with cooking spray and place over medium-low heat until hot.
Add the olive oil and saute the onion flakes until soft. If desired, include the hot pepper flakes at this time.
Add the asparagus and sun-dried tomatoes.
Add the smoked salmon and remove from heat.
Preheat the broiler.
Combine the egg, water, dry milk, marjoram/oregano, salt and pepper.
Pour over the salmon mixture.
Cover and cook over medium-low heat for 7 minutes or until the bottom is set and the top is slightly wet.
Place the skillet under the broiler 4-6 inches from the heat source until the top of the frittata us puffed and set, 2-3 minutes.
Top with sour cream and/or chives if desired.
Note: Sometimes I like to put mozzarella cheese on just before placing it in the oven. It goes very good with the salmon and the egg, without overpowering the flavors like cheddar would.
I use the nova salmon in the prepared boxes from the store. (It's good on toasted bagels with cream cheese, onion, and tomato, too.)
If you don't care for salmon, you could always substitute ham.
----------------------------------------------
Pesto Sauce
Okay, first of all I use a food processor. So I only lightly chop whatever I'm putting in there: just enough so that it fits easily;
Second, the fresher the ingredients the better the flavor;
Third, add amounts that appeal to YOUR taste. If you like more garlic, add more. If you like more salt, etc...
1-1/2 to 2 cups fresh basil leaves
3 to 4 shallots or 1 small onion
2 tablespoons chopped garlic
1 teaspoon kosher salt
1 teaspoon fresh cracked pepper
1 teaspoon red pepper flakes (optional)
1/4 cup shredded parmesan cheese (don't use the powdered crap)
1/4 cup toasted pine nuts
1/2 cup extra-virgin olive oil
Lightly dry-toast the pine nuts by placing them in a small pan with no oil over medium heat. Shake often to avoid burning. When they turn a nice golden-brown, remove them from the pan and set to the side.
Clean the basil and remove the leaves. Place them in the food processor. If they do not all fit, chop them in the processor for a moment to make room.
Add the shallots/onion, garlic, salt, pepper, pepper flakes, cheese, and pine nuts.
Add a little olive oil and chop for just a moment.
Continue alternating adding the olive gradually while chopping. This allows the ingredients to emulsify, kind of like you would with making your own mayonnaise.
When it reaches a consistency you are satisfied with, you're done.
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Broiled Tomato with Pesto
There are two ways to do this, depending upon how cooked you want your tomato.
Well Done
Cut large tomatoes in half. Place them cut-side-up on foil on top of your broiler pan. (This makes it much easier to keep clean.)
Broil about 3 inches from the heat for about 7 minutes. Remove them from the oven and spread 1 to 2 tablespoons of pesto sauce on the tops. Broil for 3-5 minutes longer, until they are lightly browned.
Medium
Cut large tomatoes in half. Place them cut-side-up on foil on top of your broiler pan. (This makes it much easier to keep clean.)
Spread 1 to 2 tablespoons of pesto sauce on the tops. Broil for 3-5 minutes until they are lightly browned.
-------------------------------------------
Salmon with Pesto
2 pounds of salmon fillet - preferably skinned
1 small to medium onion - chopped
Olive oil
Pesto sauce
Rinse and dry the salmon. Cut the fillet into four serving-size pieces
Saute the onion in olive oil until almost clear - about 3-5 minutes
Add the pesto sauce and bring to a simmer
Place the salmon face-down in the pesto.
Cover, reduce heat, and simmer for 10 minutes.
Serve with white rice and mixed vegetables.
Be careful - this is addictive.
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PUMPKIN SOUP
1 can pumpkin meat
1 box chicken stock (4 cups)
2 cans coconut milk
1/2 onion
1 tablespoon curry powder
1 teaspoon pumpkin pie spice
1/4 teaspoon white pepper
1 teaspoon salt
1/2 teaspoon dried cilantro
1/4 teaspoon cayenne pepper
Toppings (optional)
Sour cream
Scallion slices
Fresh cilantro
Optional
1 pound shrimp, shelled, cleaned, cut in half (bite-size)
1 pound scallops, cleaned, cut to bite-size pieces
Directions
In large pot, saute diced onion in butter or vegetable oil until translucent.
Add pumpkin meat and whisk in coconut milk then chicken stock.
Add spices.
Heat until just simmering and then turn to medium-low heat for 20 minutes or so, stirring occasionally. You really don't want it to boil all over.
If adding seafood, do so just before you're ready to serve so that the seafood does not overcook.
Top with desired toppings. (duh?)
Posted by: Douglas Aldrich on May 4, 2009 10:01 AM-- 1.5 C flour
-- 3 tsp. baking powder
-- 2 T sugar
Mix these three dry ingredient in bowl
-- 3T butter (melted in a bowl or Pyrex measuring cup)
-- ca. 1.25 C buttermilk (dump in bowl with melted butter)
-- 1 egg, beaten in with butter and buttermilk
Mix the wet with the dry but leaving some lumps
Way better than a mix and not really that much more time-consuming.
Posted by: Frank Black on May 4, 2009 11:00 AMThis is an incredible salmon recipe that I have worked on for years. However, it is my secret, so don't tell anyone. I'm taking this one to the grave! Oh, wait a minute, never mind. Enjoy. Because of the amount of salt used, I would not recommend for anyone with high blood presure.
INGREDIENTS
Salmon-I like whole filet sides
Salt-Fresh ground sea salt-lots
Brown Suger-2 cups
Butter-1 cube
Lemon juice-from one or two lemons
Tabasco Sauce-not too much
INSTRUCTIONS
1. Lay salmon, skin side down on something that won't drip, I have a large wooden cutting board with a groove around it that works great. Cover the salmon with salt, a lot of salt. Let stand for up to 4 hours. It will weep because of the salt, which firms up the meat.
2. In a sauce pan melt the butter, and stir in the brown suger, lemon and a half dozen shakes of the tabasco bottle. Depending on your sensibility use more or less tabasco.
3. Coat the flesh side of the salmon with the butter mixture and place flesh side down on a very hot barbecue (I spray with Pam before laying down the fish to reduce sticking). Let cook for 5 minutes flesh side down, to carmalize the suger mixture.
4. Using 2 or more large spatulas, turn the filet over and reduce heat to medium.
Slather a small amount of the brown suger mixture on the flesh side, put the lid on the barbecue and allow to cook until done, usually not more then another 5-10 minutes.
5. Remove from barbecue and enjoy the best salmon you have ever had.
1 24 hour water soaked, larger than filet, cedar plank
1 large salmon filet w/skin
Johnny's seasoning salt
Ground pepper
Mayonnaise
Preheat BBQ grill on high.
Place filet skin down on plank.
Season with Johnny's and pepper.
"Frost" the filet with mayonnaise 1/4" thick.
Place on grill. You will need to keep a eye on this. The cedar plank should charcoal and smoke and the edges may flame up a bit but you don't want to allow it to burn up. Adjust heat as needed. After salmon is just about done, time depending on thickness, place on upper grill rack and turn to high to allow mayonnaise to brown all over. Remove with plank and hope there's enough for seconds.
Baked Fish with Bananas, Mango Chutney & Curried Cream Sauce
2 lbs (4 fillets) fish fillets, such as cod, snapper, halibut or tilapia (I personally like tilapia the best)
2 Tbsp lime juice
1 tsp salt
2 tsp flour
4 bananas, split lengthwise (more if needed)
1/2 cup mango chutney (Major Grey's, preferably a brand with chunks of mango)
6 Tbsp currants
1 cup heavy cream
1 Tbsp curry powder (or to taste)
1/2 cup almonds, blanched and slivered, lightly toasted
1/2 cup Thai basil, roughly torn or chipped (cilantro may be substituted)
Place oven rack in lower third of oven, Preheat oven to 400 degrees. Select a baking dish, 2 1/2 to 3 inches high, and of a size into which the fish fillets will fit in a 1/2-inch to 3/4-inch layer (a 9-inch square or 8x10-inch dish should work). Sprinkle salt on the bottom of the pan; brush with lime juice.
Cut and trim the fish to fit the bottom of the dish. Brush fish fillets with lime juice and sprinkle with salt and flour. Place split bananas on top of fish to cover. Distribute mango chutney and currants over bananas.
Whip cream to soft peaks. Add curry powder and almonds to whipped cream and mix to distribute. Pour whipped cream over bananas and spread to even layer.
Bake casserole uncovered for 15 to 20 minutes, depending on the thickness of the layer of fish. Remove from oven and let stand for 5 minutes before serving.
Sprinkle dish with Thai basil or cilantro, and serve with green peas or green beans and steamed basmati rice. Wine: a good, dry Gewurztraminer. This dish may also be made with chicken breasts, pounded slightly to an even thickness.
Posted by: blindman on May 4, 2009 02:30 PMHashbrown Casserole
1 32-oz frozen hasbrowns (shreds or cubes)
1 can condensed cream of chicken soup (low fat ok)
8 oz cheddar cheese, shredded
1/4 to 1/2 cup melted butter, cooled
1/2 tsp salt
1/4 tsp ground pepper
Preheat over to 350 F. Grease a 13 x 9 pan with cooking spray. Mix the soup, cheese, melted butter, salt and pepper in large mixing bowl. Add frozen hash browns and combine well. Put mixture into prepared pan and bake 45-60 minutes until thoroughly heated (will see bubbling and edges starting to turn golden brown).
Note: Reduced fat cheese can be used, but it doesn't seem to melt as well as the real thing. This will still taste good though. :)
Since NO ONE in the press is going to report this, I will. I just got off the phone with my husband, State Rep. Dan Kristiansen (washingtonvotes.org/Legislator.aspx?ID=1534).
In summary, this is what he said.
At the beginning of session this year, the Democrats in control in the House changed the rules and eliminated the 24 hour rule from when the budget is introduced to when it can be voted upon. In the past, the budgets were rolled out for review, and no vote on any budget could happen until at LEAST 24 hours had passed, giving time for the minority party (read Republicans) to review the budget, and make an intelligent vote on it. Not this session. A budget can be introduced and voted upon, all in the same hour, giving the minority party literally no time to read it.
This morning, April 24, three days before the end of session, the Democrats announced that NO amendments to the capitol budget could be introduced (most amendments are offered by the opposing party, usually) after 3 pm today. Guess when the Democrats released the capitol budget today, for the Republicans to get a first review of it? At 3:25pm, 25 minutes after cut-off for any amendments to be offered. So, for the Republicans, NO amendments can be offered because the Democrats released the operating budget for the Republicans to see 25 minutes after the deadline for amendments to be accepted.
This is CORRUPT.
The story is not over. The operating budget, separate from the capitol budget, was emailed to the Republicans this morning at 1:30 AM, early in the morning. It is several hundred pages. The Democrats then said NO amendments were going to be allowed to the capitol budget after 12 noon today. So, in the middle of the night the Democrats release the capitol budget, and then announce no amendments are allowed after 12 noon, AND they are voting on this budget this afternoon.
This is the corrupt nature of the Democrats in control.
How are Republicans supposed to vote yes or no on these budgets, hundreds of pages long, that spend approximately $34 billion dollars each biennium, when they are given no time to review it, or offer even hurried amendments to it? The Democrats realize they have almost a super majority; so in essence, it's OK to ignore the Republicans during the budget process.
Please email this article to everyone you know in WA. The 5,000 people who came to the Tea Party in Olympia, myself included, and who participated in one of the 30 tea parties across our state, need to know this is the level of corruption in the Democrat leadership in the House of Representatives in WA.
Rep. Dan said this Operating Budget offered sets our state up for an approximate $10 billion shortfall in the 2011 biennium. This is outrageous! Where is self-restraint? Where is responsibility? Where is the good stewardship of taxpayer dollars?
Posted by: annette on May 4, 2009 06:28 PMI got to tell you, the food on this site is beating the heck out of the politics. Maybe we should start a right wing only chicken joint.
HA! Now I'm hungry and have to go home and eat! Thanks all for the great recipies.
Posted by: The Duke on May 4, 2009 06:32 PMThat's the left's daily diner special. Scare the hell out of everyone every day.
Pick up the Seattle Times, there is sure to be something there to worry you. Stay away from coffee...but then maybe you aren't drinking enough coffee...they really don't know...how about milk...it can kill you...but you do need calcium for your aging bones...it goes on, and on, and on, Liberals love to scare the crap out of all of us. I just hope most of them die before I do.