from wild oats...back in the day...time to get rid of loose papers!
2lb yukon gold or red potatoes, peeled
2c whole milk
1c half and half
1t sea salt
2 cloves garlic, peeled and smashed
2t thyme
1/2 t fresh cracked black pepper
1c smoked gouda, shredded
preheat oven to 400
slice potatoes into 1/8 in discs
place potatoes, milk, half and half, garlic, salt, thyme and pepper in saucepan
heat to just boiling
remove potatoes and layer in 3qt baking dish
sprinkle first layer with half the cheese
layer remaining potatoes over cheese
pour milk mixture over potatoes
bake 40 min until potatoes tender
rest 15 min before serving
Saturday, August 20, 2011
Tots
Courtesy of Whole Foods...
1.5 lb raw yams
3/4 c garbanzo beans, canned, undrained
1/2 t salt
1/4 t white pepper
1/2 t onion powder
1/2 t ground cinnamon
steam or boil yams until barely tender (approx 15 min)
let cool
peel
shred or grate yams
puree garbanzo beans including liquid until smooth
combine shredded yams and pureed garbanzo beans with remaining ingredients
line sheet pans with parchment paper
roll mixture into 1 in balls and place 1 in apart
bake at 400 for apprxo 10-12 min
1.5 lb raw yams
3/4 c garbanzo beans, canned, undrained
1/2 t salt
1/4 t white pepper
1/2 t onion powder
1/2 t ground cinnamon
steam or boil yams until barely tender (approx 15 min)
let cool
peel
shred or grate yams
puree garbanzo beans including liquid until smooth
combine shredded yams and pureed garbanzo beans with remaining ingredients
line sheet pans with parchment paper
roll mixture into 1 in balls and place 1 in apart
bake at 400 for apprxo 10-12 min
Sunday, August 14, 2011
shrimp
My friend posted these online tonight in response to a facebook post...ah technology... I am repasting them here so I don't lose them since they sound phenomenal!
Drunken Shrimp (From Mark Bittman's book: Best Recipes in the World)
1 pound medium shrimp
1 1/4 cups Mei Kuei Lu Chiew, dry Gewurtraminer, or gin
1. If you are using live shrimp, run them under cold water to clean them thoroughly. In any case, leave the shells on. Place the shrimp in a bowl with 1 cup of the wine, cover, and refrigerate for 20 minutes.
2. Heat a wok or deep skillet over high heat, then add the remaining 1/4 cups wine. When the wine is almost boiling, carefully ignite it, then immediately add the shrimp with its marinade. (If you are not comfortable igniting the wine, bring it to a rolling boil.) Cook the shrimp, stirring, until they turn pink, about 5 minutes. Remove from the heat and serve.
Blazing Hot Shrimp Curry in Coconut Milk
(4 servings; 30 minutes)
2 large onions
10 garlic cloves
25 - 30 dried red chiles
2 tbsp neutral oil (like corn or grapeseed)
3 tbsp curry powder
3 cups coconut milk
1 1/2 to 2 pounds shrimp, peeled
salt and black pepper to taste
1/4 cup fresh lime juice
chopped fresh cilantro leaves for garnish
1. Combine the onions, garlic, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground.
2. Put the oil in a large skillet over medium-high heat. Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes. Add the coconut milk and remaining chiles, bring to a boil, and add the shrimp. Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes. Taste and add salt and pepper as necessary, then stir in the lime juice. Garnish and serve. (Fiery! Recommended to have a lot of plain white rice on hand.)
Also from Mark Bittman's Best Recipes in the World
Crunchy Curried Shrimp or Fish
(4 servings; 30 minutes)
1 1/2 to 2 pounds shrimp, the bigger the better, peeled, or any fish fillet or scallops, oysters, clams...
1 tbsp vinegar, any kind
salt to taste
1/2 tsp black pepper
1 tsp ground tumeric
2 tsp curry powder or garam masala
1/4 tsp cayenne, optional
peanut or vegetable oil for frying
2 cups flour
lime wedges
chopped fresh cilantro leaves for garnish
1. Preheat the oven to 200F. Toss the shrimp with the vinegar. Combine the salt, pepper, turmeric, curry powder, and cayenne, if using, and rub this mixture into the shrimp.
2. Put at least 1/8 inch of oil in a large non-stick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
3. When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook. Serve with the lime, garnished with the cilantro.
Drunken Shrimp (From Mark Bittman's book: Best Recipes in the World)
1 pound medium shrimp
1 1/4 cups Mei Kuei Lu Chiew, dry Gewurtraminer, or gin
1. If you are using live shrimp, run them under cold water to clean them thoroughly. In any case, leave the shells on. Place the shrimp in a bowl with 1 cup of the wine, cover, and refrigerate for 20 minutes.
2. Heat a wok or deep skillet over high heat, then add the remaining 1/4 cups wine. When the wine is almost boiling, carefully ignite it, then immediately add the shrimp with its marinade. (If you are not comfortable igniting the wine, bring it to a rolling boil.) Cook the shrimp, stirring, until they turn pink, about 5 minutes. Remove from the heat and serve.
Blazing Hot Shrimp Curry in Coconut Milk
(4 servings; 30 minutes)
2 large onions
10 garlic cloves
25 - 30 dried red chiles
2 tbsp neutral oil (like corn or grapeseed)
3 tbsp curry powder
3 cups coconut milk
1 1/2 to 2 pounds shrimp, peeled
salt and black pepper to taste
1/4 cup fresh lime juice
chopped fresh cilantro leaves for garnish
1. Combine the onions, garlic, and two or more of the chiles in a food processor (the more chiles you grind, the hotter the dish; the remaining chiles are primarily for appearance). Process until ground.
2. Put the oil in a large skillet over medium-high heat. Add the onion mixture and the curry powder and cook, stirring, until it begins to brown, 5 to 10 minutes. Add the coconut milk and remaining chiles, bring to a boil, and add the shrimp. Adjust the heat so the mixture simmers and cook until the shrimp are all pink, 5 to 10 minutes. Taste and add salt and pepper as necessary, then stir in the lime juice. Garnish and serve. (Fiery! Recommended to have a lot of plain white rice on hand.)
Also from Mark Bittman's Best Recipes in the World
Crunchy Curried Shrimp or Fish
(4 servings; 30 minutes)
1 1/2 to 2 pounds shrimp, the bigger the better, peeled, or any fish fillet or scallops, oysters, clams...
1 tbsp vinegar, any kind
salt to taste
1/2 tsp black pepper
1 tsp ground tumeric
2 tsp curry powder or garam masala
1/4 tsp cayenne, optional
peanut or vegetable oil for frying
2 cups flour
lime wedges
chopped fresh cilantro leaves for garnish
1. Preheat the oven to 200F. Toss the shrimp with the vinegar. Combine the salt, pepper, turmeric, curry powder, and cayenne, if using, and rub this mixture into the shrimp.
2. Put at least 1/8 inch of oil in a large non-stick skillet and turn the heat to medium-high. Combine the flour with enough warm water to make a paste about as thick as yogurt.
3. When the oil is hot (a pinch of flour will sizzle), dip each piece of shrimp into the batter and cook, raising the heat to high and rotating the pieces as necessary to promote even browning, until golden and crisp on each side, 5 to 8 minutes total. Do not crowd; you will have to cook in batches. As each piece is done, keep it warm in the oven while you continue to cook. Serve with the lime, garnished with the cilantro.
Monday, July 18, 2011
Saturday, July 16, 2011
Zucchini pasta with fresh mint pea pesto
Shelling peas--my first experience...
Does anyone know if one needs to shell shelling peas before cooking them or can one cook them in their pods like edamame?
Anyway, I erred on the safe side and boiled them in salted water with garlic scapes, mashed them with mint, olive oil, and sesame oil to make a pesto (food processor was unavailable).
I then boiled Chinese noodles, drained them, and stir-fried them with fresh julienned zucchini, garlic scapes, and the pesto.
Does anyone know if one needs to shell shelling peas before cooking them or can one cook them in their pods like edamame?
Anyway, I erred on the safe side and boiled them in salted water with garlic scapes, mashed them with mint, olive oil, and sesame oil to make a pesto (food processor was unavailable).
I then boiled Chinese noodles, drained them, and stir-fried them with fresh julienned zucchini, garlic scapes, and the pesto.
Tuesday, July 12, 2011
Pancakes
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/2 cup whole milk
- 1 large egg
- 2 tablespoons unsalted butter Read More http://www.epicurious.com/recipes/food/views/Sour-Cream-Pancakes-with-Sour-Cream-Maple-Syrup-358120#ixzz1RuPndTu4
Sunday, July 10, 2011
shrimp and grits
- This got rave reviews from my friend...will need to try it at some point!
- YIELD: 6 servings (serving size: about 1 cup)
- COURSE: Casseroles, Main Dishes
Ingredients
- 2 cups 2% reduced-fat milk
- 3/4 cup fat-free, less-sodium chicken broth
- 1 cup uncooked quick-cooking grits
- 1/4 teaspoon salt
- 1/2 cup (2 ounces) shredded Parmesan cheese
- 2 tablespoons butter
- 1 (3-ounce) package 1/3-less-fat cream cheese
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon fresh lemon juice
- 2 large egg whites
- 1 pound peeled and deveined medium shrimp, coarsely chopped
- Cooking spray
- Hot pepper sauce (optional)
Preparation
- 1. Preheat oven to 375°.
- 2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp). Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.
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