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By mlb, on September 28th, 2008%
Strawberry Frozen Yogurt! What’s that? You say it’s September? You say, “Isn’t Strawberry Frozen Yogurt kinda silly in, uh, September? You know, like 2 months after berry season?”
Yeah. So what’s your point? I managed to find some strawberries at Trader Joe’s a couple of days ago, was just walking by and I smelled them and man, did they smell good. So I bought them and then they sat for a couple of days. Then they got moved into the fridge for another day or two because they were getting pretty ripe and NO ONE was eating them. And then yesterday they turned into delicious and amazing strawberry frozen yogurt. I am just kicking myself for not making this earlier in the Summer.
If you can still find berries by you and you have an ice cream maker, you must do this!
Strawberry-Vanilla Frozen Yogurt
16 oz fresh strawberries, washed and . . . → Read More: The Best Thing I Have Ever Made with My Ice Cream Maker
By mlb, on September 24th, 2008%
I know they’re healthy, but quite honestly, I really like bran muffins. Chewy and dark and dense. Especially with tasty things in them liked dried peaches, pecans and brown sugar.
But, they are still good for you because they have apple sauce instead of oil. Now, go make some.
Whole Wheat Peach & Pecan Bran Muffins
Adapted from a recipe in Bon Appétit
Nonstick vegetable oil spray
1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup wheat bran
2 tsp ground cinnamon
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 cup diced dried peaches (they have these regularly at Trader Joes — you can also use dried mangoes, dried apples, dried figs, or other dried fruit of your choice)
1/2 cup chopped pecans
1/2 cup (packed) golden brown sugar
1/3 cup apple sauce
2 large eggs
1 1/4 cups reduced-fat (2%) buttermilk (or use 1 1/4 cup of regular milk soured by the juice of 1/2 a . . . → Read More: Hooray for Bran Muffins (and Clams)!
By mlb, on September 22nd, 2008%
Oh! Garlic! This is the Weekend Cookbook Challenge I was born to post about. I love the garlic. Thank you so much to Carla at Chocolate Moosey for hosting this month and choosing one of my most favorite things in the whole world!
This is a crazy, old school recipe from a time, to paraphrase Gourmet Magazine, when tons of butter was the norm and one clove of garlic was scandalous. Now? Uh, not so much. Bring on the garlic! As it is 2008, I reduced the butter slightly and upped the garlic. This will feed 2 people as a small (but not sensible) dinner or be split in one bigger dish for more as a shared first course.
I used medium sized shrimp. You can totally use jumbo shrimp, but you will want to boil it for a minute or two first to start it cooking and give it . . . → Read More: WCC 32: Shrimp De Jonghe (Garlic!!)
By mlb, on September 16th, 2008%
But we ate them instead. Damn, these were huge. But so very good. Instead of baguette, which I thought would be too hard for the fish, we used 2 sandwich rolls. They worked quite well. Basically, look for bread that is of like size and shape to your fish and you will be fine.
The herb-mayo that I made included a few hamburger pickles that we had in the fridge, giving it more of a tartar sauce appeal.
You will get this on your plate and think, man, there is no way that will fit in my mouth. Well, you will be right, but I found turning it on its side a bit and approaching it like a taco worked. Also, it looks like a lot of ingredients below, but it’s really not. You probably already have half of them, just go get the fish and rolls! You . . . → Read More: The Halibut Sandwich That Ate Portland (or At Least Tried To…)
By mlb, on September 12th, 2008%
I recently watched an episode of the Jamie Oliver* show on Food Network and he made this. I was transfixed. And even though jwa is not crazy about zucchini, I knew we would be having this soon. Wow. This was good. I used some diced pancetta from Trader Joe’s and zucchini I got from the farmers market.
Sure there’s cream and egg yolk and pancetta in it. But hey! There’s also zucchini. Eat up.
Zucchini Carbonara for Two
Recipe from Jamie Oliver
Sea salt and freshly ground black pepper
4 small – medium green and yellow zucchini
1/2 pound penne (or other tube shaped pasta)
2 large free-range or organic egg yolks
1/4 cup heavy cream
2 good handfuls freshly grated Parmesan
Salt and freshly ground black pepper
Olive oil
6 thick slices pancetta or lean bacon, cut into chunky pieces
A small bunch fresh thyme, leaves picked and chopped, flowers reserved (if you can get hold of flowering thyme)
Optional: . . . → Read More: Zucchini Carbonara for Two
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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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