By mlb, on December 18th, 2008%
This was such a great meal. Plus, it’s fish, olive oil and broccoli rabe so it’s even healthy!
Honestly, I was a little skeptical about: 1. poaching in olive oil and 2. the broccoli rabe not being bitter. But both issues were non-issues, actually. The fish was flaky and wonderful and the pesto was just delicious. I’ve made two batches of pesto so far — jwa likes to eat it on crackers.
Olive Oil Poached Halibut
Adapted from Gourmet Magazine — this is a halved version of the original recipe
2 (6-8 ounce) Halibut fillets
3/4 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp capers (preferably in salt), rinsed
1 lemon large lemons, thinly sliced crosswise
2 tbsp fresh flat-leaf parsley leaves or tarragon leaves (I used tarragon)
1 cup extra-virgin olive oil
Preheat oven to . . . → Read More: Olive Oil Poached Halibut with Broccoli Rabe Pesto
By mlb, on December 17th, 2008%
This month, Weekend Cookbook Challenge is all about appetizers. MMMmmmmm…snacks. This one is interesting. I was intrigued. It’s an olive, in a cheesy dough ball. The recipe is in a little book of appetizers and cocktails called, “Shag Party.” It also has lots of illustrations by Shag. Duh.
Oh and I promise I’ll post more next week. Really. I’m even going to try for one more post on Friday!
Snake Eyes
From the Book Shag Party by Adam Rocke
2 cups shredded cheddar cheese
1/2 cup butter, softened (1 stick)
1 cup AP flour
1 dash Worcestershire sauce
1 (5 oz) jar of pimiento-stuffed olives
Mix cheese and butter in a mall bowl until blended. Mix in flour and W. sauce to make a dough. It’ll eventually come together. At least mine did. The liquid in the olives . . . → Read More: WCC #35: Snake Eyes
By mlb, on December 11th, 2008%
I really like listening to The Splendid Table Sunday nights while I make dinner. A few weeks ago, I heard this recipe and could not wait to make it. I just did and wow, so good. jwa was raving.
Close-Roasted Pork with Mole-Inspired Spice Rub
from The Improvisational Cook by Sally Schneider, as heard on the Splendid Table
2 1/2 tbsp Mole-Inspired Seasoning (recipe follows)
1 tbsp plus 1/2 tsp kosher salt
1 tsp sugar
3-1/2 pounds pork shoulder, trimmed of excess fat, tied to make a compact Roast (bone-in is preferable, though boned is fine)
1 head of garlic, broken into cloves but not peeled
In a small bowl, combine the mole seasoning, salt, and sugar. Rub all over the pork shoulder and place on a plate. Marinate for 1 hour unrefrigerated, or 2 . . . → Read More: Close-Roasted Pork with Mole-Inspired Spice Rub
By mlb, on December 8th, 2008%
Sometimes I crock pot overnight, which is convenient, but slightly weird in that I tend to dream about food then. It is, however, much better than setting up your George Forman grill the night before to cook bacon, bed-side in the AM. Still my favorite Office episode of all time. The country crock? Nice Dwight? The van with the spray bottles? Ha!
Anyway. Soup here. Lots of beans. Add some bacon. Wine. Broth. Veggies. Cook it while you sleep and dream about beans. Or, cook it while at work and have a nice dinner waiting for you when you get home! Awesome!
My bean mix was 16 17 kinds of beans and some barley (“17 Bean and Barley Mix”, to be exact). I got it at Trader Joe’s. Use any . . . → Read More: Crockpot Bean & Bacon Soup
