By mlb, on November 30th, 2008%
Ah, if there’s one thing that’s bad about the holidays it’s going back to work after a 5-DAY weekend. Oh, that’s harsh. Okay, and so is doing all the dishes. That’s kind of bad too. But I made coffee press after dinner on Thanksgiving and jwa and I had no problem staying up that night and doing like 4 loads of dishes. I wonder why…
We had a very nice Thanksgiving and except for my super-dense, didn’t-seem-to-rise-too-much rolls, everything seemed to turn out pretty well. Kinda sucks I forgot to take any pictures of the food or the people.
::clever segue:: But anyway, this here is something that I like to make for lunches occasionally. It works really well to go right from the pan to a lunch container and then . . . → Read More: Chicken and Cashew Stir-Fry for Lunch
By mlb, on November 25th, 2008%
This is pretty quick, easy and healthy. Just what we all (in the US) need in the days leading up to Thanksgiving. Originally in Gourmet magazine but I changed some stuff — mainly added the Parmesan and swapped blood orange for lemon.
Okay, that is all. Reserving culinary strength for Wednesday and Thursday!
Cod with Olives, Blood Orange and Potatoes
Adapted from Gourmet Magazine
2 small fingerling potatoes, thinly sliced
2 tbsp extra-virgin olive oil, divided
1 tsp fresh chopped, oregano, divided
1 tbsp grated Parmesan cheese
Sea salt
Pepper
2 (6-8 ounce) pieces skinless black cod, rock cod, Pacific cod, or haddock fillet (about 1 inch thick), any bones removed
2-4 slices of blood orange
4 garlic cloves, thinly sliced
1/4 cup Kalamata-style black olives, pitted and chopped
2 tbsp flat-leaf parsley leaves
2 large pieces of parchment paper, folded in half . . . → Read More: Cod with Olives, Blood Orange and Potatoes
By mlb, on November 19th, 2008%
Now with recipe links!
Appetizers: (going light this year!)
* Orange (or Tangerine) Marinated Green Olives (From the book, The New Spanish Table by Anya von Bremzen)
* Rosemary Cashews — scroll down for recipe
* Pumpernickel Crostini with White Bean Puree & Smoked Salmon (Just a few!!)
White Bean Puree:
Adapted from a recipe by Tyler Florence
Extra-virgin olive oil
2 cloves garlic
1 tsp anchovy paste
1 (14-ounce) can white cannellini beans, drained
1/4 cup chicken stock, heated
1 tsp white wine vinegar
Kosher salt and freshly ground black pepper
In a saucepan add tablespoon of extra-virgin olive oil over medium heat. Add the garlic and anchovy paste and sweat for 1 minute until fragrant. Add the beans followed by the warm chicken stock and cook until heated through. Transfer the mixture to a food processor or blender and . . . → Read More: Thanksgiving 2008 — The Planning is Half the Fun!
By mlb, on November 18th, 2008%
Foodie Chickie is hosting Weekend Cookbook Challenge this month and she chose Diner Food as the theme. Okay, so when I think of diner food, I think of breakfast!
Well, actually, I think of breakfast first, but then honestly, I then think of things like meatloaf and burgers and fries and then I get hungry and I need to get up and find a snack. But anyway, let’s just stick with breakfast, shall we? These are the first waffles of the Fall 2008 season. These are Gingerbread Waffles from the cookbook Prairie Home Cooking, by Judith Fertig. These are pretty damn good.
I skipped the pear sauce in the cookbook and opted instead to have maple syrup, with chopped fresh pear for the top of the waffles. I also had . . . → Read More: WCC 34: Gingerbread Waffles!
