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Hello 2009: Roasted Tomatoes with Garlic and Gorgonzola

By mlb, on January 5th, 2009%

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I was flipping channels over the long holiday weekend recently and caught some of Giada’s new show. Something about her fabulous life and having spa days at home — I dunno. I think the concept works for Ina but I’m not so sure about Giada. Maybe if she occasionally invited strange people over to her house who wore whale pants. Then maybe…

Anyway, I watched this show (Giada at Home, I just looked it up), long enough to see and then decide to make this recipe. Mainly because we had leftover beef wellington gorgonzola and also because it looked really good.

I decided to use half Parmesan and half gorgonzola, which worked out really well. I’ve made this recipe twice now — once when I remembered to drain the tomatoes for about 5 minutes and once when I didn’t. Advice: remember to drain.

Roasted Tomatoes with Garlic and Gorgonzola
Recipe . . . → Read More: Hello 2009: Roasted Tomatoes with Garlic and Gorgonzola

3 comments   Appetizers, Cheese, Italian, Vegetables, Vegetarian

WCC #35: Snake Eyes

By mlb, on December 17th, 2008%

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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

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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 later will actually help a lot.

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Roll dough on a board and pull off . . . → Read More: WCC #35: Snake Eyes

6 comments   Appetizers, Cheese, Cookbooks, Food Blogging Event

Experimental Crazy Little Crab Hush Puppies

By mlb, on November 9th, 2008%

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The other night, we had Jamie Oliver’s Cabbage and Bread soup for dinner, as I saw it on Food Network last Spring and I’ve been waiting for Fall and colder weather ever since to make it. Now, I know what you are thinking — Bread and Cabbage Soup. Really? But, oh my god, if you had seen the episode you would understand.

I did make that and it is the next post but I thought I’d start with this — Crab Hush Puppies. I made this as sort of a starter for the soup, just because I happened to see the recipe and was intrigued. Here are a few caveats though –

1. I know the inclusion of “just add water” Cornbread Mix gives it that, uh, somewhat Semi-Homemade kind of feel. This will be doubled when you realize the only “just add water” Cornbread mix you can . . . → Read More: Experimental Crazy Little Crab Hush Puppies

3 comments   Appetizers, Fish & Seafood, Snacks

Shrimp Cakes with Spicy Lemon and Paprika Aioli

By mlb, on June 29th, 2008%

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Hot! Hot! It is hot in Portland. About 99 Saturday and 95 today (Sunday). Thankfully, we are, hopefully back to the 80′s and 70′s (yay!) this coming week. I am not a fan of hot weather, which is one of the reasons that I wanted to move North, but we do get a handful of 90+ days each Summer. This is a nice recipe for those kind of days or any kind of day, really.

I wasn’t quite sure how they would turn out but I am happy to say that both jwa and I really liked these shrimp cakes. They are also a great use for a bag of frozen shrimp (defrosted) that you may have hanging around the freezer. Also, you can use panko for all of your breadcrumbs here, but personally, I kind of like to save my panko for breading-type applications and use regular, plain . . . → Read More: Shrimp Cakes with Spicy Lemon and Paprika Aioli

4 comments   Appetizers, Dips, Fish & Seafood, Spanish, Spices, Summer

Reception Starter: Coconut Dungeness Crab Cocktail

By mlb, on July 16th, 2007%

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This recipe is from Food & Wine magazine and is by Bobby Flay. Typically, I’m not big on Flay’s TV personality but this was from a magazine so it’s not like I had to watch him on TV or anything. So, it’s fine. Actually, it was better than fine.

We tried it recently as a possible first course for the reception dinner. Yeah, I think it’s a go — this will be the First Course at Wedding Feast 08 — of course, there will be a vegetarian option for those who don’t eat crab.

But, back to those of us who do — this was so very good. We passed the recipe off to the caterer and they are definitely up for making something like this for us. Hooray!

Now, when I prepared this at home, I made about a 1/6 of the recipe as listed below, since it was . . . → Read More: Reception Starter: Coconut Dungeness Crab Cocktail

4 comments   Appetizers, Asian, Fish & Seafood, Herbs, Recipes
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