By mlb, on February 28th, 2006%
When I experimented with the Crab-Crusted Ling Cod last week, I had extra roasted red pepper sauce left over (bottom of that post). And really, extra roasted red pepper sauce literally screams, “pasta! Use me with pasta!” Really, it does — I heard it.
So, I answered the call. I used the leftover sauce to make yet another sauce with some canned plum tomatoes, an eggplant, a zucchini and some mushrooms.
Penne with Red Pepper, Eggplant & Zucchini
1/2 cup leftover roasted red pepper sauce (or 2 red peppers, roasted, peeled and pureed)
2 tbsp olive oil
1 medium eggplant, peeled and cubed
1 medium zucchini, diced
2 cloves of garlic, minced
salt & pepper to taste
8-10 button mushrooms, sliced
1 28-oz can whole plum tomatoes
1/4 cup red wine
Garnishes:
1/4 cup fresh basil leaves, sliced into thin . . . → Read More: What to do with Leftover Red Pepper Sauce
By mlb, on February 26th, 2006%
The recipe I chose for this fabulous incarnation of IMBB is from the Rhone-Alps region of France (near Grenoble) and comes from the French Farmhouse Cookbook by Susan Hermann Loomis, which is a cookbook that I enthusiastically recommend. It was also very useful for this event as she says exactly where she got each recipe, so I knew the region of Poulet aux Noix without much sleuthing. Perhaps this is why I ended up making so much food.
Idle hands and all that, I guess…
Anyway, this area of France is walnut growing country, which is reflected in this meal. This leads me to the chicken. Oh my, the chicken. It was so amazingly good but really very simple to prepare. The walnuts soak up chicken juices and garlic . . . → Read More: IMBB23: Viva la France: Poulet aux Noix
By mlb, on February 24th, 2006%
Art Bar
SW Broadway and Main
Portland, OR 97205
503-432-2905
Last weekend we went downtown to Portland Center Stage to see Drunk Puppet Night at the Winningstad Theatre. It was very entertaining and a nice evening out. There were big puppets, little puppets, a whole alien/ufo/puppet/mini-series and an odd yet very humorous performance art piece involving rubber chickens, a hula skirt, a George W. Bush mask, sex toys and a big inflatable globe (I bet you can guess kind of how that went…) Anyway, before all that wackiness ensued — there were the salad rolls.
First off, I love the image with the woman and the martini and the little animated bubbles here. So much fun. While at the Art Bar, I had a couple of cosmopolitans and although I had no little animated . . . → Read More: Art Bar + Drunk Puppets = Fun Night Out
By mlb, on February 23rd, 2006%
So, this is the last birthday post I will be making (well, this year). Relief all around, I know. It’s a birthday post because it’s a recipe from a book that I received for my birthday, from jwa’s parents (thanks, Jim & Edie!). It’s Ocean Friendly Cuisine by James O. Fraioli and it’s a beautiful book. I almost hate to cook with it, as I inevitably will plaster crustacean pieces, fish juice and who knows what the hell else all over it. Oh well, I will just have to take that chance I guess.
The first recipe I tried out of it was for Crab Crusted White Sea Bass with Green Onion Mashed Potatoes, Asparagus and Sweet Red Pepper Sauce. There’s quite a nice picture in the book that won . . . → Read More: The Last Birthday Post: Crab-Crusted Ling Cod
