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By mlb, on May 16th, 2007%
I have started a new personal project. That project is to clean out both the cabinet and freezer of stuff that’s been in there quite a while and that I haven’t used yet. Step one, of course, is checking the dates (of the canned items at least). After that? Anything goes. And the first thing to go is the smoked trout.
After ascertaining that my can of smoked trout was still within it’s usable time period, I hunted for a recipe. Most of the interesting ones included some kind of smoked trout/apples/horseradish combination. Sounded good to me. As usual, jwa was skeptical, as he tends to be with meals that involve fish that we normally don’t eat often, but it ended happily.
Now, I will mention that I thought I had two tins of smoked trout, but then I remembered that I gave one away for the Postal Service food . . . → Read More: The Cabinet/Freezer Project: Smoked Trout, Horseradish and Green Apple Wraps
By mlb, on May 14th, 2007%
Look, strawberry season is upon us, so says the new issue of Bon Appétit (June 2007), which is where this delicious recipe comes from. I made these little chocolatey shortcakes for dessert when jwa’s parents were over for dinner Saturday night. Making the biscuits one day ahead worked well and it was also easy to make the strawberries a couple of hours before serving. All the make ahead possibilities are very helpful when having guests over.
You may notice that recipe calls for whipping cream to make the biscuits. Oh, my. Now, I normally would have subbed the cream with 2% milk (and not whipped it) but since this was for company, I went ahead and used the cream. That’s what makes it decadent! I also drizzled a little extra Grand Marnier onto the biscuits before covering with the strawberries.
Biscuits
1 1/4 cups all purpose flour
1/2 . . . → Read More: Decadent Dessert: Chocolate Strawberry Shortcakes
By mlb, on May 8th, 2007%
I think I totally forgot about last month’s Weekend Cookbook Challenge. That makes me sad as I think that’s the first one I’ve missed for the past year or so. I’m also going to blame it on my cold last month and rejoin WCC this month as if nothing had happened…la-la-la-la-la.
So, for WCC#16 the theme is “something new”. Perfect timing, as I just got a new book while in Ashland last month — Shakespeare’s Kitchen: Renaissance Recipes for the Contemporary Cook by Francine Segan.
It’s really a beautiful book and a lot of the recipes caught my eye but the chicken plum tart was the one I wanted to try first. I did change a few things, though (as is my way, it appears). The original recipe seemed kind of dessert-y with cinnamon, brown sugar and cloves. Instead, I opted to try adding fresh thyme . . . → Read More: WCC16: Chicken Plum Pie
By mlb, on May 8th, 2007%
Rooftop garden at the Hotel Elliott, Astoria, OR
Things to do this week:
1. Write up post for WCC16 about chicken-plum pie from new Shakespeare cookbook
2. Vacuum
3. Finalize dinner plan for Saturday night when jwa’s parents are over for dinner (thinking rosemary, red wine & garlic marinated and grilled lamb tenderloin over lentils and carrots with sauteed green & yellow squash and Parmesan flatbread — or something like that…)
4. Mop kitchen and back porch
5. Plant the last of the dahlia bulbs
6. Post about grapefruit-rosemary-vodka cocktail
7. Post about lemon-rosemary chicken over crispy white beans
8. Put up a picture of the new fence (okay, I can do that right now!)
Oh, can you tell I have a lot of harvest-able rosemary at . . . → Read More: To Do List
By mlb, on May 4th, 2007%
I have read that the soup is named for the harmony of flavors, not that it’s a favorite at Italian wedding receptions. So there’s that bit of information up front. Is it still a fun soup to make when you are planning a wedding? Yep.
I made turkey meatballs instead of the beef / pork listed below. Use a pound of turkey if you want to go that route too, or stick with the half pork, half beef combination. This was a week night dinner and I found it pretty easy to whip up after work. I found this online at Food Network and I think I even saw the episode of Everyday Italian where Giada (she of the little body and the big, giant head) made this soup.
The other change I made is that I added 1/4 cup of these little round pasta (Acini . . . → Read More: Italian Wedding Soup: Not Really About a Wedding
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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