Monday, March 28, 2011
Saturday, March 26, 2011
Friday, March 25, 2011
Wednesday, March 23, 2011
I first had choucroute in France more than 40 years ago. Depending on how many people were being served, some of the platters were freakin' enormous. My version today is very modest. I used homemade sauerkraut (it only takes a few days and very little effort), a kielbasa I got on sale, and boiled potatoes. You can make this with a variety of meats, from corned beef to hotdogs (although maybe wurst is best, LOL). It bears a remarkable resemblance to New England boiled dinner, and is no doubt related genealogically speaking. For a sauerkraut recipe see "Kimchi and sauerkraut", my post from May 15, 2010. I needed to stop by the Georgetown Safeway to get prescriptions for Peter so decided to see what other meat I could find. I did find some white sausages to go with my kielbasa.
Tuesday, March 22, 2011
Ok, that's a stupid title. I watched "Lost" once during its first season - then I conveniently lost it. We took a break from potatoes (going back to them in one day for choucroute made with homemade sauerkraut) and had some flounder, broccolini and rice. I never tried this before, but I wanted to kind of do the milanesa-style thing but with some delicate fish. Wasn't sure how it would turn out. A 12 oz. package of frozen flounder on sale gave me the opportunity.
12 oz. flounder filets, thawed if frozen
1/2 cup all-purpose flour
2 eggs, lightly beaten with 1 tbsp water
unseasoned bread crumbs
1/4 cup grated pecorino or parmesan cheese
salt and pepper to taste
Add the cheese, salt and pepper to the bread crumbs and place them on a wide plate.
Dry the fish thoroughly with paper towels. Dredge in flour, shaking off excess. Dredge in the egg, allowing excess to fall away. Coat with bread crumbs. Place the filets on a wire rack over a plate and refrigerate for at least an hour in order to set up the coating.
Using a large skillet or saute pan, heat 1/8" vegetable oil until very hot. Shallow fry the fish filet (in 2 batches if necessary) for 45 seconds per side. Serve at once.
Saturday, March 19, 2011
Friday, March 18, 2011
Thursday, March 17, 2011
4 cups chicken stock
pinch of cayenne pepper (optional)
Heat the butter and oil in a skillet. Saute the liver and tenders until just cooked through, 3-4 minutes. Sprinkle with garlic and onion powders and a bit of salt and pepper.
Wednesday, March 16, 2011
It's been an interesting exercise to post recipes before actually preparing them. The good news: the jalapeno poppers were everything I hoped for - crisp, spicy, and with a creamy center of corn kernels and a Mexican cheese mix. I bumped the oven up to 450 degrees. They were done somewhere between 15 and 20 minutes. The bad news: the sweet potatoes were limp and soft - albeit very flavorful. There was just no crispness to them at all. My next post (probably tomorrow morning) will be for a celery soup. Thanks in advance to Mary of "One Perfect Bite" for the "loan" of a photo. "See" you in the morning.
Tuesday, March 15, 2011
These pics don't look exactly like what came out of my big pot when I served up dinner tonight. But it's close enough.
Sunday, March 13, 2011
Saturday, March 12, 2011
In years past, when Peter and I lived in DC we frequently ate at a Chinese restaurant called Taste of China. We always had the same things: lamb with scallions and spinach with garlic. That was on my mind yesterday morning when I decided what to do with a pound of lamb stew meat: make meatloaf with plenty of chunks of scallions in it. I just ground the lamb in my food processor.
Now, I doubt many of you have 1 1/2 cups of cooked barley in your fridge, but maybe you have some cooked rice? Barring that, just use some soft breadcrumbs.
If there is a way to make this recipe simpler I don't know what it is.
1 pound ground lamb
3 scallions, cut into 1/2” pieces
1 egg, lightly beaten
1 ½ cups cooked barley or rice or soft breadcrumbs
as much garlic as you can stand, finely chopped
cumin, salt and pepper to taste
Preheat oven to 375 degrees.
Mix all ingredients together and place in a loaf pan which has been sprayed with generic Pam.
Bake for 40 minutes. Let rest briefly, then eat the whole darn thing in one sitting. LOL.
Thursday, March 10, 2011
Cut the shrimp and tilapia into 1” pieces and place them in the bowl of the food processor. Add the remaining ingredients except the chicken stock. Pulse to chop the fish and combine everything. Don't puree the fish completely, stop short of that. With wet hands, form the mixture into 12 balls.
Bring the chicken stock to a boil. Carefully drop in the fish balls. When the stock comes back to a simmer, turn the balls, cover the pan and let it sit for 5-6 more minutes before serving with rice, orzo, or some other favorite thing of yours.
Tuesday, March 8, 2011
I'm still fighting the camera battle. But, as long as I can find some free web photos it will have to do.
This is very similar to my spatchcocked “weighty” chicken, one difference being the flavors incorporated. And of course these little hens don't take as long to cook.
We served this with roasted green beans (12 minutes at 400 degrees) and smallish baked potatoes (50 minutes at 400 degrees).
Flattened Cornish hen (1 hen serves 2)
With a sharp knife, cut straight down through the backbone of the hen. Oops, I almost forgot – the hen was brined for several hours and then no salt was added after rinsing and drying.
Sprinkle with black or cayenne pepper. Stuff lemon slices under the skin.
Brown the skin side (weighted with another pan) until golden (10 min. or so). Remove from the pan.
Add to the pan: ½ sliced onion and more lemon slices.
Place chicken back in, weight it again (using a piece of foil) and cook over medium heat until finished, about 30-35 minutes until thigh juices run clear.
Let rest 5 minutes, cut in half lengthwise through the breast and chow down.
Monday, March 7, 2011
Okay, it's going to take me a couple of days to solve the camera problem (missing cable to connect to computer). I acquired the picture above from a free image site. You're all being very understanding and supportive. Yesterday on Food Network there were not one, not two, but three shows about lasagna. It made me hungry. But I didn't want to have to go out to buy lasagna noodles. So I made “lasagna” with penne pasta. There's probably a name for this but I don't know what it is.
Cook 1 box penne pasta al dente.
Blanch ½ bunch kale leaves for 6 minutes; drain; squeeze out water; chop.
Saute onion, garlic and sausage.
Add 28 oz. tomatoes, bay leaves, dried basil, onion powder, red pepper flakes. Simmer 30 minutes.
Layer the pasta with sauce, penne, kale, ricotta, mozzarella, and then on top, romano cheese.
Repeat layers until everything is used up.
45 minutes in the convection oven covered with foil. 10 minutes uncovered.
That's all folks!
Sunday, March 6, 2011
At last life has returned to some semblance of normalcy. I've been feeling desperate to get back to posting recipes. So, even though I can't find the cable for my camera that allows me to get pix into my computer, I'm going to talk about tamarind soup even without a photo.
We've had a partly used packet of tamarind soup base in the pantry for years (how many I don't know, but a lot). So I decided to use it. My guesstimate was that it was about half the original amount. That proved to be true because adding it to 5 cups of water gave me a lovely broth. Tamarind is a little sour (I guess that's the word I would use). I found a Filipino recipe which gave me the kernel of an idea.
Soup can be made with virtually anything. I sauteed half an onion. Added several ounces of leftover pork loin, the water, the soup base, ¼ pound of shrimp, a couple of ounces of cooked chicken, half a bunch of kale leaves, a medium zucchini, 2 potatoes, some red pepper flakes, and maybe more stuff I don't remember.
Bottom line: I love making soups and often do so with stuff that's hanging out in the fridge or the pantry.
So, there you have it. I'm back and will be nearly a daily presence again here at theobsessivechef. I've been reading all your blogs, although not commenting much. Scooper, Peter and I are ensconced in a house in NW Washington, DC and nearly unpacked. I now have the best gas range (with electric ovens) I've ever had. I'm pumped!!!
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- Bo is Bo-dacious
- Tuna orzo casserole
- I know I just did this, but ...
- Choucroute garni
- "Lost" and flounder
- Chiles rellenos
- The leg/thigh man strikes again
- Celery soup with other stuff you'd not think of using
- An old dog learns new tricks (part 2)
- Something I threw together (part 2)
- Something I threw together
- Lamb meatloaf
- Poached fish balls
- Flattened Cornish hen
- Baked penne pasta
- I'm back - with a soup
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