What is this? Another post? Holy crap, yes, it’s another post. This was another meal we had over the Memorial Day Weekend. It was a very green meal with green herb risotto and some (leftover) pea puree bruschetta. We even had matcha creme brulee for desert. See? very green!
The risotto was good, but I will confess to adding a tad more cheese that the original recipe called for — mainly a few tablespoons of herbed goat cheese and about twice as much Parmesan. That’s just how I roll.
The bruschetta was an afterthought, a little side-snack and a way to show off these awesome garden radishes that jwa pulled up. Grilled, sliced baguette, toasted and rubbed with garlic, then slathered with a bit of the puree, a half cherry tomato and a sliver of robusto cheese. Drizzled with a little balsamic vinegar and sprinkle some chopped chives (also from the garden) to finish. Surround the bruschetta on the platter with the aforementioned radishes.
Pea puree recipe is here.
Green Herb Risotto
Adapted from a recipe in Bon Appétit (July 2007)
1 1/2 cups (loosely packed) fresh baby spinach leaves
1/2 cup (loosely packed) fresh basil . . . → Read More: The Very Green Meal (Featuring Risotto & Pea Puree)
Memorial Day Weekend. Portland. Sunny. 70+ degrees. No rain. Really, no rain. What to do? Make lamb burgers!
Wow, these were good. Juicy and flavorful. The recipe is very easy to halve and make just two burgers (what I did). I found some kalamata ciabatta rolls at New Seasons which worked perfectly with these burgers.
Middle Eastern Lamb Burgers
Adapted from a recipe in Everyday with Rachael Ray
1 1/2 pounds ground lamb
1/4 cup chopped cilantro (you could sub flat-leaf parsley)
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
3/4 tsp salt
1/4 tsp pepper
1/4 tsp ground cinnamon
1 tbsp olive oil
1/2 cup low fat, plain yogurt, mixed with 1 clove crushed garlic and 1/2 a grated English cucumber
4 crusty kalamata olive rolls, split
1/2 cup feta cheese
1 tomato, sliced
In a large bowl, combine the lamb, cilantro, coriander, cumin, turmeric, cinnamon, salt and pepper. Form into 4 patties.
In a grill pan, set over medium-high heat, toast the rolls, set aside. In the same pan, heat 1 teaspoon olive oil and brush it onto the pan’s surface.
Add the burgers and cook, turning once, for 5 minutes each side for medium-rare.
After . . . → Read More: Middle Eastern Lamb Burgers
This was part of our new vegetarian Saturday night schedule! We’ve actually followed this for about 2 months — uh, except last Saturday when we went to Country Cat after a movie and I had duck legs. Oops. But other than that, it’s been vegetarian Saturdays! Woo!
This was good. It’s from one of my most beloved cookbook’s ever — The Enchanted Broccoli Forest. It’s pretty easy to make too. The only slightly intimidating part is the flip. And you really don’t have to do that if you don’t want to. But, you should live a little and give it a try.
Worst thing? You have vegetable upside-down cake on your floor and you order a pizza.
Vegetable Upside-Down Cake
adapted from Enchanted Broccoli Forest, by Mollie Katzen
Olive oil & non-stick spray
1 onion, chopped
1 head broccoli, chopped
1 large carrot, chopped
1 tsp salt (or to taste)
1 red bell pepper, chopped
1 medium zucchini , chopped
1 cup corn (frozen/defrosted)
5 cloves garlic, minced
Black Pepper + Cayenne pepper
bunch of scallions, chopped
1 cup cheddar cheese, grated (or other cheeses work well too, I used sliced, smoked Fontina)
Preheat oven to 350 F. Spray canola oil into an 8″-ish baking dish (mine was — I think — . . . → Read More: Vegetable Upside-Down Cake for Vegetarian Saturday
So, I was planing on making banana bread tonight but then I realized I didn’t have any apple sauce (yes, I’m one of those people that replaces the oil or butter with apple sauce). But then, I thought — hey! why don’t I just make apple sauce?
I hunted around online a bit and combined a couple of recipes together. And then added a rosemary sprig to the mix.
This is the easiest thing ever. Maybe 10-15 minutes prep time and 30 minutes cooking time. You can also skip the rosemary and add a little cinnamon or even a little piece of ginger! I plan on playing with this recipe a lot, and moving it to the crockpot when it gets hot out.
Rosemary-Scented Apple Sauce
Makes about 3 cups
4 apples, peeled, quartered and chopped into pieces (edited to add: I used gala apples)
juice of 1/2 lemon
1/2 cup water
1/4 cup brown sugar
1 2-inch sprig of rosemary
pinch of salt
In a heavy bottomed pan, combine the water with the lemon juice. As you chop up the apples, put them in the lemon water.
It won’t seem like you have enough water, but you do. When all the apples are in the . . . → Read More: I’m Never Buying Apple Sauce Again — Rosemary-Scented Apple Sauce
Beet salad at the Peerless restaurant — with goat cheese, poblano peppers, pumpkin seeds, orange segments, micro greens and stuff like that
Where we stayed: Peerless Hotel
Where we ate: Peerless Restaurant, Dragonfly Cafe & Gardens
What we saw: Macbeth, Dead Man’s Cell Phone
This was a quick, fun trip. Alas, it was supposed to be part of a much larger trip to California too, but that got postponed due to work issues (not mine). I haz a sad. Anyway, we did still go to Ashland but then drove back to Portland Monday instead of Northern California.
We stayed at the Peerless for the first time. Normally, I like staying in a cottage-type set up where we have a kitchen but since we were going to just be there for two nights, we opted for a regular-type hotel room.
This was nice! Room number 5. Good size, awesomely huge tub (w/ jacuzzi jets and a shower), ambiance, and a relaxing atmosphere.
Breakfast was included with the room, although we slept in through breakfast on Sunday. Monday AM was a grapefruit half with caramelized sugar, an orange-amaretto muffin, a lemon ricotta waffle w/ boysenberry . . . → Read More: Ashland: May 2009