By mlb, on February 25th, 2009%
What’s nice here is one oven temperature! It makes it easy to plan and cook all at one time. I hate it when stuff has different temperatures.
Okay, actually, the original recipes here (from epicurious.com) had different temperatures at first. Bastards! It was 450 for the fish and 375 for the veggies. I just made everything 425 degrees F and adjusted the cooking time. It worked quite well!
If making these together, preheat the oven and put the carrots and fennel in the oven about 30 minutes before the fish. I had the veggie baking dish on the upper rack for the first 30 minutes, then I moved it down to a lower rack and put the fish in on the upper rack.
Walnut Roasted Halibut
Nonstick vegetable oil spray
1/3 cup . . . → Read More: A Whole Tasty Meal: Walnut Halibut and Roasted Carrots & Fennel
By mlb, on February 23rd, 2009%
There aren’t a ton of pictures here but I think you’ll get the idea! Cook broccoli in broth, add stuff and blend. Add more stuff. Call it a night!
I made this for a soup exchange at work. It’s a combination of a couple of different soups – a creamy broccoli-marscapone and Italian Wedding Soup. The chicken sausage meatballs could probably be optional, but I made some here because I sometimes can’t resist making little meatballs out of sausage and putting them in things .
I used one pound of sausage for 5 quarts of soup, so the meatballs were really more like a garnish. Each bowl will probably only get 4 or so of the half-the-size-of-golf-balls, meatballs. But they are really flavorful (as is the soup on its own), . . . → Read More: Broccoli Wedding Soup – It’s a Mashup Kind of Thing
By mlb, on February 16th, 2009%
I have always been a little intimidated by biscotti-making — I think the double baking, mostly. I finally gave it a try last weekend and was very pleased with the results. I did notice that after the first baking, my biscotti were quite spread out. That concerned me a little but when I sliced them to bake again, they were just fine.
I added orange zest to the original recipe but otherwise followed it exactly!
White Chocolate Macadamia Nut Biscotti
Recipe from the book, Biscotti, by Lou Seibert Pappas
1/2 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons Amaretto
1 tsp orange zest
2 cups plus 2 tbsp AP flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cups macadamia nuts
2/3 cup white chocolate chips
Using either a stand or hand-held mixer, cream the butter and . . . → Read More: White Chocolate Macadamia Nut Biscotti Experiment
By mlb, on February 10th, 2009%
Well, it looks like it is still Winter. Make a big pot of this and snuggle under a blanket or something!
Red Lentil Soup with Garam Masala
Adapted from the Spice House
2-1/2 cups dried red lentils (about one pound)
2 medium onions, chopped fine
2 garlic cloves, minced
2 tbsp vegetable oil
1 1/2 tsp salt
2 tsp chili powder,
1 1/2 tsp coriander seed, ground
1 tsp turmeric powder
1 tsp freshly ground black pepper
1 tsp cumin seed, ground
3/4 tsp ground cinnamon
1/2 tsp cayenne chile pepper
1/4 tsp ground cardamom
1/8 tsp ground cloves
6 cups lamb or chicken stock (or vegetable broth would work too)
2 cups water
Optional garnishes: yogurt and cilantro leaves
Rinse and drain lentils in a fine mesh colander.
Cook onions and garlic in oil over moderate heat, stirring occasionally, until golden and soft, about 5 minutes. Stir in salt . . . → Read More: Red Lentil Soup with Garam Masala Recipe
