Sunday, August 1, 2010
Thursday, July 29, 2010
Friday, March 26, 2010
Making leftover vegetables into the star attraction: Orzo with Balsamic and Garlic Roasted Vegetables
But what to do with the 4-5 cups of chopped zucchini, squash, broccoli and other veggies that just wouldn't fit into the pot? Normally they might sit in the crisper until there was nothing crisp about them. But today was different. Maybe it was the sunny Spring day that motivated us to take another tack.
6 cups chopped vegetables (more or less) -- just pick your favorites. A recent trip to the DeKalb Farmers Market meant that, in addition to broccoli, squash and zucchini, we had red peppers, large scallions, button mushrooms. And garlic, of course.
4 cups chicken stock
8 oz. orzo
1 T each chopped flatleaf parsley and rosemary
2 t chopped thyme
Salt and Pepper to taste
Place a large roasting pan in the oven and preheat to 500 degrees. You want the oven and the pan scorching hot.
Bring chicken stock to a boil in a saucepan and cook the orzo as directed on the box.
Combine all chopped vegetables in a large bowl. Coat with olive oil and balsamic vinegar; add chopped herbs; toss with salt and pepper. CAREFULLY pour the vegetables on the sizzling roasting plan and let cook for 10-15 minutes.
When the pasta and vegetables are both cooked to your liking, combine them in a large bowl. Add more olive oil, vinegar and salt and pepper to taste. Sprinkle with chopped fresh flat leaf parsley.
Saturday, March 20, 2010
Tuesday, March 16, 2010
Sunday, March 14, 2010
Monday, March 8, 2010
Tuesday, March 2, 2010
I am a BIG fan of America's Test Kitchen and their other brands... including Cook's Illustrated magazine and web site.
So while I don't often bake, I HAD to try their PERFECT chocolate chip cookies. Instead of creaming the butter, you melt and brown it a la beurre noisette (someone's been reading Julia Child's cookbooks lately, right?).
Here's the recipe. http://www.cooksillustrated.com/recipes/detail.asp?docid=19364
Sunday, February 28, 2010
Two weekends in a row I've made something stuffed. A week ago it was Braciole -- and I wish I had pics to post. Tyler Florence's Ultimate episode on the subject was the inspiration, but the ingredients were mine: spinach, mushrooms, pieces of mozzerella, carmelized onions, panko. Pretty basic and classic. It really came out amazing. Though I'd probably turn down the heat and let it cook longer for more of that "melt in your mouth" result.
Last nite, it was Goat Cheese and Spinach Stuffed Chicken Breasts. I don't know if I'm destined to be a bad stuffer, or if it's a lack of practice. Hopefully just the latter. They tasted good -- especially with a Dijon-inspired gravy made from the braising liquid. They just don't look that pretty. I think i'll keep practicing.
What DID look pretty, but could have used some help, was the Scalloped Potatoes. Resistant to measure as I am, I made the cheese sauce off the top of my head. Tasted great, just a little runny. And the potatoes could have cooked another 15 minutes or so (even thin sliced, an hour wasn't enough).
Thursday, February 25, 2010
My grandfather and great grandfather were bakers. I bake VERY infrequently because of all the precision involved. (While I LOVE the science approach folks like America's Test Kitchen and Alton Brown take to cooking, I guess I just hate to measure). In tribute to Mardi Gras and the World Champion New Orleans Saints, here's a King Cake my mother and I made a few weeks ago. Thanks to Queenie Ross for the recipe.
I'm starting this blog mostly to help organize my thoughts and efforts in the kitchen. I figure I've got hundreds of recipes in my "recipe box" at sites across the world wide web, and dozens more clippings of things I'd like to try stuffed in folders everywhere in my house. And the piles of magazines. You get the picture.
This is my attempt to create one inspirational clearinghouse. If you get some great ideas and make connections along the way, so much the better. That's what food is all about, after all. Bringing people together.
So here's where I begin. With some shrimp and asparagus pasta I quickly made for a special lunch at my house. You can see I had eaten most of it before I remembered to take a picture.