Wednesday, April 30, 2014
Dish of the Month September Round up
Many thanks to all the lovely food bloggers who joined me and Sue (A Little Bit of Heaven on a Plate) for September Dish of the Month. The blog event where we cook the recipes of Nigel Slater. Sue and I are cooking our way through the Kitchen Diaries II but any recipe by Nigel can be entered for this easy-going challenge.
Nigel Slaters Autumn Chutney is the entry from Dish of the Month co-host Sue from A Little Bit of Heaven on a Plate. This chutney is packed with green beans, onions, tomatoes and spices, it looks so good, I can almost taste it!
Baked Figs with Marsala and Honey is the simple dish brought to us by Jacqueline at How to be a Gourmet. The simplicity is typical of Nigel Slater and Jacqueline describes the dish as naughty but nice!
Courgette and Apple Cake provides two of your five a day in cake form, how much better can you get? Well, this one is also organic, so I dont think you can get any better! Many thanks to Dom from Belleau Kitchen for bringing this healthy cake to Dish of the Month.
Chocolate Damson Cake, another superb seasonal cake, this time from Linzi at Lancashire Food. I love how it looks like a fruity, fudgy brownie!
Cod in Soured Cream Sauce is a fascinating dish which Galina from Chez Maximka created using Nigel Slaters Lemon Tarragon Cod recipe and her own memories of a similar dish that her Mum makes.
I hope you will join us for Dish of the Month in October, the Linky will be posted on 2nd October.
Memorial Day Already
I cant believe its almost Memorial Day weekend! Seems like just yesterday I was watching people shoveling snow and scraping ice. Of course, I live in California, and that was on the Weather Channel, but still, seems like yesterday. I blame my beloved Golden State Warriors for making the playoffs, and throwing off my seasonal clock.
Anyway, the upcoming long weekend is considered the official start of cookout season, and to celebrate I thought Id repost this collection of grill-friendly recipes. By the way, in addition to looking and tasting great on their own, these dishes all have a proven track record of pairing well with cold beer. Enjoy!!
Read More..
Anyway, the upcoming long weekend is considered the official start of cookout season, and to celebrate I thought Id repost this collection of grill-friendly recipes. By the way, in addition to looking and tasting great on their own, these dishes all have a proven track record of pairing well with cold beer. Enjoy!!
| Santa Maria Tri-Tip | Grilled Lamb Chops |
|---|---|
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| Grilled Pickled Veggies | Grilled Korean Short Ribs |
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| Grilled Flank Steak | Grilled Lemon Chicken |
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| Cornell Chicken | Grilled Barbecue Chicken |
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| Grilled Pork Tenderloin | Grilled Asian Skirt Steak |
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| Spicy Tarragon Grilled Chicken | Grilled Calabrian Chicken |
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Calzone and Caesar Salad
I am usually a devout thin and crispy crust pizza eater, but recently I have had this image of a calzone stuffed with spicy pepperoni, sweet bell pepper, earthy mushrooms, onions, fresh tomato sauce and oozing with melty mozzarella cheese in my mind that I simply had to have. Actually, I think it was the first calzone I have ever eaten. Delicious, indeed!!
You can certainly use any pizza dough but I happened to have a ball of my favorite pizza dough recipe in my freezer which I used. After letting it thaw and rise in a covered bowl placed in a warm place, I rolled it out to a thin 1/8 inch round. Next, so as not to create a soggy calzone, I lightly covered the dough with my favorite fresh tomato sauce and sprinkled over some shredded mozzarella. I thinly sliced mushrooms, bell pepper and onion and placed a layer of veggies over the cheese. Finally, a few pepperoni rounds, a shaving of pecorino romano cheese and a sprinkle of oregano. Carefully, peel one end of the pizza up and fold the whole pie in half such that it resembles a half moon shape. Crimp the edges as you would the crust of a pie, brush with olive oil and top with pecorino romano cheese and oregano. Bake in a 425 degree oven on a pizza stone or baking sheet for approximately 20-30 minutes. Let rest for at least 10 minutes before serving. A perfect meal when enjoyed with a crispy Caesar salad!
Caesar Salad
Romaine lettuce
1 tablespoon mayonnaise
1 teaspoon Dijon mustard
1 small garlic clove, minced
1/2 lemon, juiced
2-3 tablespoons of extra virgin olive oil
pecorino or parmesan cheese
anchovy filets, optional (but delicious!)
salt
pepper
croutons
Wash and thoroughly dry romaine lettuce. Tear into bite sized pieces and place in a large bowl. In a separate bowl combine mayonnaise, mustard, garlic, lemon and minced anchovy. Drizzle in olive oil until dressing becomes creamy, thick and emulsified. Add fresh grated cheese and salt and pepper to taste. Dress salad sparingly with the dressing, add croutons and toss well to combine. Serve cold with a few extra grinds of fresh pepper.
Tuesday, April 29, 2014
Brother DSMobile Scanner DS 600
When exceptional quality scanning is a must and space is an issue, reach for the perfect solution, the Brother DSMobile 600 scanner. This powerful, compact, and lightweight 600-dpi color scanner is combined with dynamic software to provide exceptional quality scanning and easy management of documents and photos. The DSMobile 600 provides a high resolution scan utilizing the high speed USB 2.0 interface. The additional software will enhance and simplify your scanning needs.Price: $149.99
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Warning to Fellow Bloggers
But today, totally by accident, I ran across another web page (from Indonesia, no less!!) that had a TON of my recipes and photos posted as if they were this persons own work; not a single mention or link back to my recipe page at all!! So I started looking around the Internet, and I was shocked to see how "common" this practice is.
So far, it seems that all of my photos that were swiped, were ones I posted before 2011. Im guessing that must be, because in 2011, I started putting my name on my recipe photos; evidently, people dont like to steal photos that are labeled (I wish I had known that!!)
The funny thing is, is that Im a terrible photographer!! Why are they stealing MY photos when there are so many great ones out there? Maybe mine are the ONLY ONES not labeled(?)
Lesson for the day:
I am slowly going back through and labeling my old recipe photos, but it is a pain to do.
Thanks for listening to my rant.
Coleen
Fish pancakes Fisklummur
My mother sometimes deliberately cooks more fish than is necessary for one meal, and uses the left-over fish and potatoes to make these pancakes. They are popular with the whole family, and an excellent way of using up leftovers and getting finicky eaters to eat fish.+
This is really more of a guideline than a recipe. It recipe will yield enough pancakes for 2 people.
Take leftover cooked fish pieces (preferably plain poached or steamed fish, about 1/2 a fillet), remove any bones and flake with a fork. Put in a bowl with finely chopped, cooked potatoes (2-3 small ones); one small, finely chopped onion; and garlic to taste.
Stir in some flour (approx. 3 tbs in a recipe for two), and 1 tbs potato starch or cornflour. Flavour with salt and your favourite fish spice mix . Add one beaten egg. Thin with milk to the consistency of thin porridge. Fry in a medium hot skillet until golden and serve with potatoes, melted butter, and tomato wedges on the side.
Read More..
This is really more of a guideline than a recipe. It recipe will yield enough pancakes for 2 people.
Take leftover cooked fish pieces (preferably plain poached or steamed fish, about 1/2 a fillet), remove any bones and flake with a fork. Put in a bowl with finely chopped, cooked potatoes (2-3 small ones); one small, finely chopped onion; and garlic to taste.
Stir in some flour (approx. 3 tbs in a recipe for two), and 1 tbs potato starch or cornflour. Flavour with salt and your favourite fish spice mix . Add one beaten egg. Thin with milk to the consistency of thin porridge. Fry in a medium hot skillet until golden and serve with potatoes, melted butter, and tomato wedges on the side.
Monday, April 28, 2014
SANDRAS APPLE WALNUT FILLING or Sauce
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| A very versatile apple and walnut filling that can be used to enhance a variety of dishes... |
INGREDIENTS:
1 tablespoon unsalted butter
1/4 cup dark brown sugar
1 cup walnuts, finely chopped
2 cups of fresh granny smith apples, peeled, cored, and cubed small
1 teaspoon ground cinnamon
¼ teaspoon freshly grated nutmeg
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
2 tablespoons cornstarch
METHOD:
Combine butter, brown sugar, and chopped walnuts in a small saucepan, and cook while stirring for 3 minutes. Add apples, cinnamon, nutmeg, lemon juice, vanilla, and cornstarch. Heat while stirring until filling thickens and apples are tender, but not mushy. Let filling cool completely.
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Tip: This filling (or sauce) can be used to fill crepes, stuff braided bread, serve along side pork chops, or over vanilla ice cream, over hot oatmeal, waffles, pancakes, and so on. -- The uses are endless - Enjoy!
Garofalo Italian Pasta with Sausage Meatballs
You know how some tastes take you right back to your childhood? I was really rather surprised that I had that flashback when I cooked this Garofalo pasta but it tasted the way pasta used to taste and it wasnt just the taste, it was more about the texture. When you cook standard pasta al dente, it tends to still be a little bit hard in the centre and if it goes past that stage it is generally a bit soggy.
Looking to see where you can purchase Garofalo Pasta it seems that it is available through Ocado - Costco - Sainsbury - Harrods - Independent delis and retailers and selected wholesalers. As I dont have easy access to any of these suppliers I looked for an online supplier and found it at Weetons.
Amys Chicken Cacciatore
Definitely one of my favorites growing up and, for some reason, not one that I make very often. So, I figured I would give it try last night. It was just as delicious as I remembered and it was actually much easier to make than I anticipated. After browning the chicken, its really a matter of just assembling the rest of the ingredients and letting it simmer away. You simply must serve it over pasta to absorb the fabulous white wine scented tomato broth!
Amys Chicken Cacciatore
chicken pieces, bone-in (you can use any pieces you prefer)
3 cloves garlic, minced
1/2 onion, large dice
1 red bell pepper, large dice
3/4 cup white wine
1 large can whole Italian tomatoes (best quality)
1/2 teaspoon red pepper flakes
1 teaspoon dried oregano (not sure if its authentic, but Im an oregano addict)
1 teaspoon fresh rosemary, minced
Brown chicken pieces in a large skillet with high sides in butter and olive oil until well browned. Remove chicken pieces to a plate and reserve. Add onions, red bell pepper and garlic to the pan and cook for several minutes until softened. Add salt and pepper, oregano, red pepper flakes and rosemary. Stir to combine and cook until fragrant. Add wine and let reduce for about 5 minutes. Next, add tomatoes, breaking them up in pan. Return the chicken to the pan and bring it up to a boil. Put the lid on and reduce to a simmer. Let cook for about 30 minutes with the lid on and an additional 20 minutes without the lid. Serve hot over spaghetti with freshly grated Parmesan cheese.
Sunday, April 27, 2014
Lemon Drizzle Cake
Green Chili Pickle Athela Marcha
Ingredients:
1. 1/2 cup split yellow mustard seeds
2. 250 grams green chilies (Jalapeño pepper )
3. 1 teaspoon split fenugreek seeds
4. 1 teaspoon turmeric powder
5. 2 tablespoons oil
6. 3 tablespoons lemon juice or 2 tablespoon vinegar
7. 1 teaspoon asafetida powder
8. 1 teaspoon salt or to taste
Method:
1. Wash, wipe and slit green chilies lengthwise or round shape.
2. Toss the chilies and take out the seeds don’t skip this step otherwise your pickle is very hot.
3. Take oil in a pan, heat it for 2 min on medium flame.
4. Remove from flame and allow it cool for few minutes.
5. Now add asafetida, mustard seeds, fenugreek seeds, and salt. Mix it very well.
6. When it gets completely cool add all green chilies and lemon juice into it, mix it very well.
7. Fill this pickle into glass jar and keep it for 2-3 days. Once in a day mix it well with the spoon.
8. Athela marcha (green chili pickle) is ready to eat after 2-3 days. It can last long for 15 days. If you want to keep it longer put in refrigerate.
9. It is a good going with Thepla and Dhebra or any Gujarati dishes.
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Cupcake Munchies at Baked Wired
Id been wanting to try Baked and Wired for a long time. Well, I finally did right before the holidays. I know, I know...youre probably asking "Melissa, is this review even relevant anymore?!" To which, I say "who do YOU think YOU are?!! Im the one with the blog and I do what I want!!"
Admittedly, the flavors may have changed in the past couple months, but the quality undoubtedly has. These are straight up, some of the MOST delicious cupcakes Ive ever had.
The cupcakes are literally put on pedestals and encased in class jars!! It reminds me of the childrens classic puppet movie, The Hugga-Bunch, in which the Evil Queens youngberry tree (her fountain of youth) was housed in a glass case. She could only get to the magical berries with a key, which ultimately she loses in the very glass case meant to protect her precious tree from children and their puppet friends.
Nevertheless, I look at these cupcakes very much in the same way that the Evil Queen in The Hugga Bunch looked at her berry tree--this is MY fountain of youth! Ive caught myself more than once saying to strangers "Go ahead, feel free to compliment me!"and for no other reason than the fact that I know as much as I do about cupcakes.
But about Baked and Wired...yes, these beauties were absolutely phenomenal. I was accompanied on my journey by my friends Erica and Julia. The day we went, there was a small line, which didnt bother me, as it gave me time to review the selection on display:
Chocolate with Vanilla Buttercream
Peanut Butter Chocolate
Texas Chocolate Sheet Cake Cupcake
There were many others, but the people behind me in line were getting pretty pissed, so I had to make my selection and get on with my bad self. I went with the cupcake everyone told me I had to try: strawberry.
I have a lot of respect for a well-executed strawberry cupcake. We all remember my failed attempt to make them.
Do you see that real strawberry!?!
I was incredibly happy to find a real strawberry cupcake that was as pleasing to my eye as it was to my belly. The fresh strawberries were my second favorite part of the cupcake. My favorite part was the icing! It was sweet, but fruity, and there was a generous amount of it, but it wasnt all mounded in the middle--it was evenly distributed across the top, meaning I didnt have to unhinge my jaw to take a bite. The cake was pretty good, but it was a bit airy.
Those chocolate cupcakes you see flanking the sides of my strawberry cupcake belonged to Erica and Julia.
Pretty sure this was a chocolate mint cupcake. It was RICH!! I love chocolate, but I cant do this. One bite was more than enough for me, but look at that frosting, shimmering in the overhead lighting. Its gorgeous. Julia and Erica have stronger chocolate palates than I, and even though they thought their cupcakes were delicious, they couldnt finish them either. (Editors Note: I do have pictures of my friends enjoying their cupcakes, but I fear that if I post them, they will no longer be friends.)
Will I go back to Baked and Wired? Yes, yes, a resounding YES!!! Why wouldnt I return to my fountain of youth?! I really want to return when I feel more comfortable perusing my options and there arent so many peasants in the mix. Plus, this isnt just a cupcakery, this is a full-on bakery!! Even if you dont like cupcakes, you probably like cookies, brownies, or pie!! And if you dont like any of those, then youre probably a robot. And nobody likes a robot. Nobody.
Will I go back to Baked and Wired? Yes, yes, a resounding YES!!! Why wouldnt I return to my fountain of youth?! I really want to return when I feel more comfortable perusing my options and there arent so many peasants in the mix. Plus, this isnt just a cupcakery, this is a full-on bakery!! Even if you dont like cupcakes, you probably like cookies, brownies, or pie!! And if you dont like any of those, then youre probably a robot. And nobody likes a robot. Nobody.
Saturday, April 26, 2014
Haddock Mornay Layer Bake keen as mustard!
All of this little lot came to me from Kelly Atkins at Food Matters. They are working with Henry Harris and Grey Poupon to show the versatility of Grey Poupon Dijon mustard as an ingredient in cooking. Grey Poupon is one of the finest Dijon mustards, it’s the white wine in the ingredients that makes it superior to its competitors and the flavour it creates when used as an ingredient is very unique.
So here is what came in my bag:
2 Haddock Fillets
260g bag of Spinach
220g Blue Stilton
300ml Creme Fraiche
2 Leeks
3 potatoes
215g jar of Grey Poupon Dijon Mustard
You will also need:
2 tbsp olive oil
75g butter
1 tsp cornflour
50g Gran Padano cheese, grated
100g mature cheddar, grated
salt and freshly ground black pepper
After much thought and some inspiration hunting through my cookbooks, I decided to make a layered bake.
Put 1 tbsp olive oil and 15g butter in a large pan, add the leeks when the butter begins to sizzle. Saute the leeks gently until they are soft and slightly golden. Tranfer them to an ovenproof baking dish, season with salt and pepper.
Put the other 1tbsp of olive oil and 15g butter into the pan and add the whole bag of spinach leaves once the butter begins to sizzle. Cover the pan (I used a sheet of foil and cook gently until the spinach has wilted, about 5 minutes.
Place the wilted spinach over the leeks in the ovenproof dish, season with salt and pepper.
If the fish has skin, remove the skin and cut the fish fillets into chunks and spread over the spinach and leeks. Season with salt and pepper.
Put a tsp of cornflour into a bowl and add about a tbsp cold milk, mix together. The cornflour will help the creme fraiche not to split when the dish is baked.
and now for the mustard, add a generous teaspoonful of Grey Poupon Dijon Mustard to the milk and cornflour and mix thoroughly.
Add the Creme Fraiche and the two chesses and mix together.
Spread the mixture over the fish and vegetables layers.
Peel the potatoes and slice thinly, parboil in a pan of boiling water for about 5-10 minutes until soft but not breaking up. Top the ovenproof dish with the potatoes. Melt around 20g of butter in a pan and brush the potato slices with the melted butter.
Bake in the oven at 180C for 30 minutes until the sauce is hot and bubbling and the potatoes are golden brown.
I was really pleased with the taste of this dish, you could taste all the ingredients but no one overpowered the others and the crispy texture of the potatoes was a nice contrast to the creamy sauce and soft vegetables.
Now the eagle-eyed among you may have noticed that I did not use the Stilton. I felt that it would have overpowered the taste of fish and I wanted the mustard to be the dominant flavour. However, I thought it might be nice to accompany the Fish Bake with a salad and a little Blue Cheese Dressing.
Blue Cheese Dressing
100g Blue Stilton
2oz cream cheese
1 tbsp mayonnaise
100ml single cream
Crumble the blue cheese, set aside about 1/3 of the cheese and mix the rest with the cream cheese until well blended.
Stir in the mayonnaise and the single cream, then stir in the remaining blue cheese.
Cover with cling film and chill in the fridge for 3 hours to blend the flavours
I made a simple Waldorf salad with Romaine lettuce, chopped celery, sliced apple and chopped walnuts, combined with the Blue Cheese dressing this was very good and a complete contrast to the fish bake.
Im not convinced these are ideal parnters but the Blue Cheese dressing would make an outstanding dip to have with crudites as it really complimented the celery (especially when I was testing it out before serving!)
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