V-8 Spicy Vegetable Juice
Worcestershire sauce
Horseradish
Vodka
Veggie garnish of choice (i.e., celery stalk)
Thursday, July 29, 2010
Granville Moore's Blue Cheese Moules
Teddy Folkman's Moules Fromage Bleu (From Washingtonian.com )
Serves one as a meal; two to four as an appetizer
1 1/4 pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil)
1/3 cup diced applewood-smoked bacon
1/3 cup thinly sliced shallots
1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue
1/3 cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
1/3 cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed
Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.
When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.
Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.
Serves one as a meal; two to four as an appetizer
1 1/4 pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil)
1/3 cup diced applewood-smoked bacon
1/3 cup thinly sliced shallots
1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue
1/3 cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
1/3 cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed
Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.
When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.
Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.
Sunday, July 25, 2010
Cioppino from Food Network
Ingredients
STEW BASE
3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
1/4 cup julienned fresh basil leaves
SEAFOOD
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread
Directions
Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.
Copyright 2001 Television Food Network, G.P. All rights reserved
STEW BASE
3 tablespoons extra-virgin olive oil
1 1/2 cups sliced onion
2 tablespoons minced garlic
Kosher salt and freshly ground pepper
1/4 cup tomato paste
1 cup dry white wine
2 1/2 pounds vine-ripened tomatoes, peeled, seeded, and chopped
1 red bell pepper, trimmed, seeded, and diced
2 tablespoons minced flat-leaf parsley leaves
1 tablespoon minced fresh thyme leaves
1 bay leaf
3 cups fish stock or 1 cup bottled clam broth mixed with 2 cups chicken broth, homemade or low-sodium canned
1/4 cup julienned fresh basil leaves
SEAFOOD
12 little neck clams
1 cooked Dungeness crab, chopped into large pieces, or 2 Alaskan king crab claws, cracked and quartered
12 mussels
1 pound large shrimp, butterflied in the shell, and deveined
1/2 pound cleaned squid, cut into rings, and tentacles halved
1/2 pound sea scallops, trimmed, or firm fleshed fish, like halibut, cut into 1-inch cubes
Serving suggestion: hot crusty sourdough bread
Directions
Make the stew base. Heat a large stew pot or Dutch oven over medium heat with the olive oil. Add the onions and saute until tender, about 5 minutes. Add the garlic, season with salt and pepper to taste, and cook 2 minutes more. Stir in the tomato paste and cook for 1 minute. Add the wine, and use a wooden spoon to scrape up any browned bits in the pot. Simmer the wine until reduced by about half. Add the tomatoes, peppers, parsley, thyme, and bay leaf and cook for 5 minutes. Add the stock or broths; bring to a boil, then adjust the heat to maintain a gentle simmer. Cook the base, with a cover slightly ajar, for 30 minutes. (The base may be prepared ahead up to this point, refrigerated for 1 day or frozen for 1 month).
Finish the Cioppino. Bring the base to a simmer. Add the basil and the clams, and cook covered, over high heat, for 5 minutes, or just until the clams open. Add the crab and cook for 1 minute. Add the mussels, shrimp, squid, and scallops. Cook, stirring frequently, until the mussels open, the shrimp curl, and squid and scallops are just firm, about 3 minutes. Serve in large heated bowls with plenty of crusty bread.
Copyright 2001 Television Food Network, G.P. All rights reserved
Saturday, July 10, 2010
Featured Zucchini Bread from ZucchiniBread.org
Ingredients:
One and a half cup of walnuts (chopped)
Zest(rind) of two medium sized lemons
Half a cup of brown sugar
1/3 cup of poppy seeds
Two teaspoons of vanilla extract
Three fresh eggs
Two sticks butter ( 8 oz.)
Three cups of whole wheat pastry flour or all purpose flour
One and a half teaspoons of cinnamon
Half a teaspoon of baking powder
One teaspoon of salt
One cup of sugar
One and a half teaspoon of baking soda
Three cups of zucchini, finely grated (should be about 3 medium sized ones). Also make sure to wring out the moisture from the grated zucchini and then fluff it again.
Two 1 pound loaf pans (measuring 5 inches by 9 inches preferably)
A sheet of parchment
Preparation:
Here is how you make this delicious zucchini bread,
1. You first need to power your oven and preheat it to 350 F. Next take the two loaf pans and grease the sides and bottom of the pans with butter.
2. Take a sheet of parchment and line the greased pans with it. Make sure to leave a bit of the parchment spilling out of the pan as it would make it easier to take out the zucchini bread once it is baked.
3. Take the chopped walnuts, lemon rind(zest) and poppy seeds and mix them together. Keep this aside. Next, take the butter and beat it in a mixer until it is creamy and fluffy. Add in the sugar and brown sugar and beat the mixture once again until it comes together and doesn't crumble.
4. Take the three eggs and add them into the mixture one at a time and mix it well. Then add in the vanilla extract and the grated zucchini and mix it all together at a slow speed.
5. Now take a seperate bowl and mix together the whole wheat pastry flour, baking powder, baking soda, cinnamon and salt. Take this mixture and add it into the zucchini mixture in two batches, stirring the mixture after each addition. Next, fold in the chopped walnuts, poppy seeds
6. Now take the batter and split it between the two loaf pans and see that it is at a uniform level. Place the loaf pans in the preheated oven and bake it for about 40 to 45 minutes. After the bread is baked take it out and let it cool in the pan for about 10 minutes. Then transfer the bread onto a wire rack to complete the cooling. Don't leave the bread cooling in the pan for more than 10 o 15 minutes as it can then become quite moist.
Your zucchini bread is now baked and ready to eat.
One and a half cup of walnuts (chopped)
Zest(rind) of two medium sized lemons
Half a cup of brown sugar
1/3 cup of poppy seeds
Two teaspoons of vanilla extract
Three fresh eggs
Two sticks butter ( 8 oz.)
Three cups of whole wheat pastry flour or all purpose flour
One and a half teaspoons of cinnamon
Half a teaspoon of baking powder
One teaspoon of salt
One cup of sugar
One and a half teaspoon of baking soda
Three cups of zucchini, finely grated (should be about 3 medium sized ones). Also make sure to wring out the moisture from the grated zucchini and then fluff it again.
Two 1 pound loaf pans (measuring 5 inches by 9 inches preferably)
A sheet of parchment
Preparation:
Here is how you make this delicious zucchini bread,
1. You first need to power your oven and preheat it to 350 F. Next take the two loaf pans and grease the sides and bottom of the pans with butter.
2. Take a sheet of parchment and line the greased pans with it. Make sure to leave a bit of the parchment spilling out of the pan as it would make it easier to take out the zucchini bread once it is baked.
3. Take the chopped walnuts, lemon rind(zest) and poppy seeds and mix them together. Keep this aside. Next, take the butter and beat it in a mixer until it is creamy and fluffy. Add in the sugar and brown sugar and beat the mixture once again until it comes together and doesn't crumble.
4. Take the three eggs and add them into the mixture one at a time and mix it well. Then add in the vanilla extract and the grated zucchini and mix it all together at a slow speed.
5. Now take a seperate bowl and mix together the whole wheat pastry flour, baking powder, baking soda, cinnamon and salt. Take this mixture and add it into the zucchini mixture in two batches, stirring the mixture after each addition. Next, fold in the chopped walnuts, poppy seeds
6. Now take the batter and split it between the two loaf pans and see that it is at a uniform level. Place the loaf pans in the preheated oven and bake it for about 40 to 45 minutes. After the bread is baked take it out and let it cool in the pan for about 10 minutes. Then transfer the bread onto a wire rack to complete the cooling. Don't leave the bread cooling in the pan for more than 10 o 15 minutes as it can then become quite moist.
Your zucchini bread is now baked and ready to eat.
Karen's Potato Zucchini Casserole
2 TBL Olive oil
1 cup cubed yellow zucchini
1 cup cubed green zucchini
6-8 smallish redskin potatoes, cubed
4 scallions, chopped
chopped broccoli stems, optional
1/2 cup fresh green peas, optional
1/3 cup couscous, dry
salt, pepper, Mrs. dash to taste
1/2 cup shredded romano or parmesan cheese
Toss all together except cheese, and place in 9 x 13 pan
Sprinkle with chesse.
Cover with foil, place in preheated oven at 375 for 30 minutes.
Remove foil and check potatoes for doneness.
Place under broiler, if desired, or just cook a few more minutes at 425 until top browned.
Serve immediately.
1 cup cubed yellow zucchini
1 cup cubed green zucchini
6-8 smallish redskin potatoes, cubed
4 scallions, chopped
chopped broccoli stems, optional
1/2 cup fresh green peas, optional
1/3 cup couscous, dry
salt, pepper, Mrs. dash to taste
1/2 cup shredded romano or parmesan cheese
Toss all together except cheese, and place in 9 x 13 pan
Sprinkle with chesse.
Cover with foil, place in preheated oven at 375 for 30 minutes.
Remove foil and check potatoes for doneness.
Place under broiler, if desired, or just cook a few more minutes at 425 until top browned.
Serve immediately.
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