So, on the fish, it’s not really a cream sauce per se. I was intrigued/concerned with the idea of baking mayonnaise in a sauce, but, this worked well. I used some fancy-pants mayonnaise made with olive oil. La de da!
Okay, so I also found the fabled horseradish mustard called for in the recipe at Whole Foods, Stonewall Kitchens brand. I got it, mainly because I love me some fancy mustards. You could also just use a plain Dijon mustard and add some horseradish to that, maybe start with 1/2 teaspoon and taste from there. For some reason the idea of using a mustard with horseradish already in it was causing posters at epicurious.com to kind of collectively lose their … shiny marbles. Whatever. If you have some use it, if you don’t, add horseradish to the mustard-mayo blend.
Aside from the olive oil mayonnaise and the $6 mustard, this is totally an unfancy meal. But, we thought it was super delicious. And the super fresh, lovely rock cod they usually have at the Whole Foods by work was excellent here!
The orange and olive salad is also quite tasty. It may sound weird but it completely works, and it . . . → Read More: Friday Night Dinner: Baked Cod & Potatoes with Horseradish Cream & Orange-Olive Salad
So very sleepy. But, I must post about awesome panini. This was very good. We had it a few weeks ago when we ate a bunch of soup exchange soup. T’was very good.
Okay, here’s the recipe, I’m going to bed now. Goodnight.
Prosciutto and Fig Panini
1/2 cup water
1/2 cup Port
1/2 cup (lightly packed) dried black Mission figs (about 3.5 ounces), stemmed, halved
1/2 tbsp dried rosemary
1 medium red onion, cut crosswise into 1/4-inch-thick rounds
1 tbsp chilled butter, diced
1 cup loosely packed baby spinach
8 slices of good bread or 4 ciabatta rolls, halved horizontally
4 thin slices prosciutto (2-3 ounces)
4 oz goat cheese
Bring water, Port, figs, and rosemary to boil in small saucepan. Reduce heat to medium-low; simmer until mixture is reduced to a generous 1/2 cup, stirring occasionally, about 20 minutes. Cool slightly.
Puree in processor until smooth. Fig jam can be made 3 days ahead. Cover and chill.
Preheat oven to 400 degrees F. Place onion rounds on rimmed baking sheet. Dot with butter. Sprinkle with salt and pepper. Roast until tender and golden, about 45 minutes. Can be made 2 hours ahead. Let stand at room temperature.
Spread . . . → Read More: Another Tasty Sandwich: Prosciutto and Fig Panini
Oh, Bobby Flay, you seem like kind of a tool but I really love all of your recipes that I’ve tried. So, I guess that’s okay. We’ll just agree to agree on food and I can still be kind of meh about you personally. Maybe in real life you’re a really nice guy, you just televise kinda jerk-y. I dunno.
Although for some reason I like watching “Throwdown”. Maybe you’ve mellowed since the days you had that one show where you would travel around, taste people’s food with noticeable disinterest and be an all-around ass. Maybe now you are a really nice guy and my “Bobby Flay is kind of a tool” intro to all the recipes of yours that I post about is untrue and kind of mean of me… Ack! I am so conflicted!
Anyway, these are awesome. I think I made my kofte kinda big, but I think that’s okay. Make the raita first and let that hang out why you do the rest. We also had some hummus with ours.
For the Apple Raita
Recipe based on one by Bobby Flay
1 cup Greek yogurt
1 Granny Smith apple, cored and finely diced
1/2 teaspoon kosher salt
Pinch ground cinnamon
Pinch cayenne . . . → Read More: My New Favorite Thing to do With Ground Turkey: Turkey Kofte with Apple Raita and Spinach
Okay, I guess all good things must come to an end. Weekend Cookbook Challenge being no exception. Thanks Sara for creating and managing such a fun food blogging event for the last 37 months! Wow, I guess it has been along time! Sara rocks big time.
This month’s theme for February is “love”. This recipe is something I made for dessert on Valentine’s Day, so I think it fits. Tarte au Citron. It’s from the cookbook, Bouchon, by Thomas Keller. I really want to add an ! on the end of that for some reason… Bouchon!
My tart pan is only 8 inches. So, I decided to make a half recipe of the crust and see what happened. It worked for me. I ended up dividing the crust dough in half (instead of thirds) and froze one. The full recipe of saybayon filled my tart shell fine. If you have a standard-sized tart pan, just do what it says below for a full recipe of the tart dough. Oh and if pine nuts are not in your budget, almonds will work. I used half almonds and half pine nuts in my crust.
And, yeah, I have tons of pictures here. . . . → Read More: WCC 37: Lemon Tart Love