Cool Recipes images
A few nice recipes images I found:
Sea Bass with Broad Beans, Fennel and New Potato Salad
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/07/16/sea-bass-w…
Cool Recipes images
Check out these recipes images:
Wild Garlic Gnocchi and Beef Cheek Ragu
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/04/25/beef-cheek…
Lamb Cutlets with Daal and Homemade Naan
Image by Girl Interrupted Eating
this recipe and more available on my blog Girl Interrupted Eating girlinterruptedeating.wordpress.com/2010/04/03/lamb-chop-…
Shrimp & Sauce
Check out these recipes images:
Shrimp & Sauce
Image by sweet mustache
Recipe is from this book.
Spicy Shrimp and Penne with Puttanesca Sauce
1 lb penne pasta
kosher salt (for pasta water – optional)
1/4 cup olive oil
8 garlic cloves, finely chopped
2 tsps crushed red pepper flakes
8 to 10 whole anchovy fillets
1/2 cup cracked, pitted kalamata, coarsely chopped
3 tsps capers, drained and coarsely chopped
1 can (14 oz) crushed tomatoes
1 can (14 oz) diced tomatoes
1 lb of 24 count shrimp, peeled, devined and tails removed
2 handfulls fresh flat-leaf parsely leaves, finely chopped
Cook pasta according package directions.
While the pasta cooks, heat a large, deep skillet over medium heat. Add the olive oil, gralic, red pepper flakes and anchovies. Break up the anchovies with the back of a spoon until they melt into the oil.
Add the olives, capers and tomatoes. Bring the sauce to a bubble and add the shrimp, scattering them in a single layer.
Cover the pan to cook the shrimp, about 4 minutes or until they turn pink.
Uncover the pan and add the parsley. Toss and adjust seasonings to taste.
Add the drained pasta, toss to combine and serve hot.
This is the first time I’ve cooked with anchovies. Couldn’t even tell they were in the finished product. The overall spiciness was low to meduim, so adjust the red peppers accordingly. I would make this again, maybe with a little more red pepper and a little less olives.
blueberry buckle
Image by looseends
My grandmother’s recipe.
Mix well 3/4 C sugar, 1/4 C butter, 1 egg.
Stir in 1/2 C milk.
Sift and add 2 C flour, 2 tsp baking powder, 1/4 tsp salt.
Blend in 2 C well drained blueberries. Spread batter into well greased and floured square pan.
Sprinkle with crumble: 2/3 C sugar, 1/3 C flour, 1/2 tsp cinnamon, 1/3 C butter.
Bake 375 for 35 to 40 minutes.
(I usually just grease the pain and don’t bother sprinkling with flour. For the crumble, my grandmother melted the butter but I prefer to cut in cold butter with a pastry blender.)
This past weekend, I made this. It was fabulous.
Clear Noodles with Baked Shrimp
Image by sweet mustache
Recipe is from this book.
7 oz rice noodles
2 cloves garlic, chopped
1/4 cup cilantro, chopped
20-30 black peppercorns
1 tbs vegetable oil
1 medium onion, thinly sliced
1 tsp sugar
1 tbs fish sauce
1 tsp sesame oil
1 lb shrimp
Salt, pepper and red pepper flakes to taste.
Soak the noodles in hot water for 10 minutes. Meanwhile put the garlic, cilantro and peppercorns in a grinder.
Add the oil & peppercorn mixture to a pan over medium heat. Cook for 1 minute.
Add the onion and continue cooking until the onion is tender, then turn off the heat.
Add the sugar, fish sauce and sesame oil to the pan and stir. Add the noodles and toss to coat.
Pour the noddle mixture in an ovenproof baking dish. Place the shrimp on top (seasoned with salt, pepper and red pepper flakes) cover and bake for 20 minutes.
PLAGue Marmelade (Pear, Lemon, Apple, Ginger) – 52 weeks of recipes – 5/52
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PLAGue Marmelade (Pear, Lemon, Apple, Ginger) – 52 weeks of recipes – 5/52
Image by weezerthewonderful
PLAGue Marmelade
(pear, lemon, apple, ginger)
2 lemons 2
1-1/2 cups water 375 ml
4 cups slice peeled pears 1 L
4 cups slice peeled apples 1 L
¼ tsp baking soda 1 mL
4 cups granulated sugar 1 L
3 tbsp finely chopped candied or crystallized ginger 45 mL
Remove thin outer rind from lemons with a vegetable peeler and cut into fine strips with scissors or a sharp knife, or use a zester.
Remove white rind in large pieces from lemons and place in large stainless steel saucepan with outer rind and add water. Boil over high heat, cover, reduce heat and boil gently for 20 minutes.
Finely chop lemon. Add lemon, pears, apples, and baking soda to saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 20 minutes, stirring frequently.
Using tongs, remove and discard the large pieces of white rind.
Add sugar and ginger to saucepan. Return to a boil over high heat and boil rapidly, uncovered, until mixture will form a gel, about 20 minutes, stirring frequently.
Test for gel formation by dipping a cool metal spoon into the hot fruit mixture and immediately lifting the spoon so the mixture runs off. When mixture ‘sheets’ from the spoon (the drops become very thick and two drops run together before dropping off), it will form a gel on cooling and no further cooking is required.
Remove from heat. Laddle into sterilized jars and heat seal jars covered in boiling water for 10 minutes.
Makes 5-1/2 cups (1.375L)
Mushroom Bread – 52 weeks of recipes – 6/52
Image by weezerthewonderful
Mushroom Bread
3 cups warm water 750 ml
1 tbsp yeast 15 ml
1 lb flour (whole wheat or white) 500 g
1 tsp salt 5 ml
3 tbsp honey 45 ml
3 tbsp olive oil 45 ml
1-1/2 cups mushrooms, sliced and sauted 375 ml
Pre-heat oven to 450 degrees F about 20 minutes before baking.
Place warm water in a large mixing bowl, stir in the yeast and let stand for 5-10 minutes. Add half the flour, the salt, honey and oil. Mix well until mixture resembles a smooth batter. Gradually add additional flour until a soft smooth dough is obtained. Pour dough out onto a floured surface and knead until smooth and elastic, about 15 minutes.
Oil a large mixing bowl and place dough inside. Turn dough over to cover all surfaces with oil. Cover with plastic film and a damp towel, let sit until doubled, about 1 to 1-1/2 hours. Deflate dough, knead briefly, re-cover and let sit until doubled in volume, about 1 hour.
In a saucepan, sauté the mushrooms in oil. Porcini, bolettes, chanterelles or use what you like (or have available). Dehydrated mushrooms should be first soaked to re-hydrate in warm water for at least 30 minutes before cooking. Remember to keep the broth used to hydrate mushrooms for other uses. Can be frozen in ice-cube trays and used later.
Deflate dough, mix in the mushrooms and gently knead to mix. Divide dough into two portions. Place on a floured surface, cover with damp towl and let rest for 10 minutes. Lightly oil and baking sheet and set aside. Roll the dough out into a 10 x 12 sheet and tightly roll up lengthwise. Place on the oiled sheet seam-side down, cover with a damp cloth and let rise until doubled in volume, about 1 hour.
Just before baking, make ½ inch deep slashes in loaf, about 2 inches apart. Using a water jug with a misting nozzle, spray the loaf with water just before baking. Bake until loaves are crusty and golden brown, about 30 minutes.
Can also be used for buns, as well as loaves.
Glory Foods Skillet Corn Muffins
A few nice recipes images I found:
Glory Foods Skillet Corn Muffins
Image by Glory Foods
Our recipe for Skillet Corn Muffins combines our skillet corn and cornbread mix, two traditional Southern dishes that we are proud to keep as true to form as they were in early America. Visit The Glory Blog to get the recipe.
Eggs & Bread Crumbs
Image by sweet mustache
The original recipe is here.
1/4 cup bread crumbs
2 tbsp olive oil
4 eggs
salt and pepper to taste
1 tsp vinegar of your choice
Add 1 1/2 tsp of the olive oil to the bread crumbs and mix together. Heat a non-stick pan over medium heat and add the bread crumbs. Toast for a few minutes.
When the crumbs just begin to color, and the rest of the oil and crack the eggs over the crumbs.
Cook on one side until the eggs are almost set, flip and cook for an additional 30 seconds. Remove the eggs and salt and pepper to taste.
Add vinegar to the pan and reduce slightly before pouring over your eggs.
I had a slight mishap while flipping the eggs, thus the broken yolk. This was very quick and very tasty. Sort of like a fried egg sandwich, just with less bread.
I used malt vinegar and didn’t bother reducing it, just added it straight to the eggs.
Pork and Garlic Chives
Image by sweet mustache
The recipe is from this book. We made a couple of changes, as noted after the original recipe.
Original recipe
2 tbs peanut oil
2 cloves garlic, minced
1 slice fresh ginger, julienned
2 green onions, sliced
1 tbs light soy sauce
1/8 tso ground white pepper
Pinch of MSG (optional)
1 tbs rice wine or dry sherry
1/2 lb lean pork, cut into thin strips
1 cup chopped garlic chives or regular chives
Sesame oil for garnish
Heat a wok (or large pan) and add 1 tbs of the peanut oil, the garlic and ginger. Stir-fry for a moment and then add the green onions, soy, pepper, MSG (if using) and wine. Stir-fry for a minute and remove from wok.
Add the 2nd tbs of oil and the pork to the wok. Stir-fry until the pork is tender and remove from wok. Add the chives and stir-fry until tender, then return the sauce and pork to the wok. Toss and then add a splash of sesame oil and serve hot.
Changes
We used an extra clove of garlic and regular chives. We also used 4 oz of sliced mushrooms instead of green onions. I also didn’t bother removing everything from the wok and cooked more at medium than high. We served it over cumin scented rice. The pork was delicious. A simple, quick and very tasty dish.
