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By mlb, on December 26th, 2011%
I hope everyone had a lovely Christmas, if that is the holiday you celebrate this time of year. If not, happy Hanukkah, Kwanzaa, Solstice, Festivus, what have you. Maybe you just like to sit around in December eating a lot of appetizers and cookies for no real holiday-affiliated reason. If so, hope you had a nice time doing that!
This was our dinner on December 26th, a day known far and wide for its sensible eating. Because of this, I chose to bake the shrimp toasts in the oven (originally, they were deep fried). This is actually a very nice change from the creamy-cheesey-red-meat-dips-crackers type of eating a person might tend to do around this time of year. This soup is light and full of spinach and mushrooms. It’s also vinegary and a little spicy.
Sure, the shrimp toast isn’t entirely necessarily, but it’s . . . → Read More: Thai Hot & Sour Soup with Shrimp Toast
By mlb, on October 2nd, 2011%
Recently, a coworker (thanks, Kevin!) gave jwa a cooler full of cleaned crab from a crabbing expedition in Tillamook. He then sent me an email during the day warning me of the impending crab that he would be bringing home, which gave me a little bit of notice to come up with something tasty to do with it. This is what I found and yes, it was quite tasty. I really liked the mango sauce. In fact, I have some leftover that I have to figure out what to do with. I don’t think it will be a problem.
After pulling all the crabmeat off, we ended up with a half a pound. I halved the original recipe, which gave us two crabcakes each — perfect. If you want more than 4 crab cakes, double what I have written below and that will . . . → Read More: When Life Gives You Crab, Make Crab Cakes
By mlb, on August 3rd, 2011%
These were very good, and although time consuming, worth it. Although not really a practical, say Wednesday night dinner, this was a fun Saturday afternoon project. We actually made them a few weeks ago, when it was still pretty cool here in Portland, but if you were to grill these, I’d think they’d still be a pretty good hot weather choice.
The original recipe did not call for any kind of binder in the fish cakes. I honestly did not trust my ability to keep the fish cakes together without one so I added an egg white. You do what you need to do there. For serving, you’ll want some spinach leaves, basil leaves and maybe some rice.
One important thing before we get to the recipe and photos — this is my friend Michael Grenley. I met him in Flagstaff, AZ in 1995 . . . → Read More: Thai Style Fish Cakes
By mlb, on April 26th, 2011%
This is a recipe that is surprisingly good for how simple it is. Really. Make it and you will go, “Wow! I am so surprised. That was so simple.” It makes a great weeknight dinner and reheats well for lunch the next day. I’ll usually either halve the recipe below or if I know for sure I want leftovers for lunch, just go ahead and make a full recipe with all six fillets.
I’m also a big fan of this recipe because I have only recently (within the last couple of years) discovered how wonderful miso is. I have a refrigerator with 3 tubs of miso in it right now: blond miso (which I used for this), red miso and barley miso. Miso, miso, miso!
Miso Glazed Cod
Adapted from a recipe by Ellie Krieger
6 (6-ounce) black cod fillets, or regular cod fillets
1/3 cup low-sodium blond or . . . → Read More: Miso Glazed Cod and the Oregon Coast
By mlb, on April 10th, 2011%
This recipe is from my newest cookbook acquisition, Culinary Tea by Cynthia Gold and Lise Stern. It’s basically a whole cookbook full of recipes that use tea. Delightful! I really love the idea of using tea as a seasoning or ingredient in recipes and this book does not disappoint at all. This is the first recipe I’ve made out of the book and I loved it. I found some beautiful wild Pacific Albacore Tuna at the Zupans on Belmont that worked just perfectly here.
I have to say, I’m always surprised at how well tuna and cinnamon seem to got together. It’s a combination that seems so very, very wrong on paper but in reality it just really works. In fact, all of the tea spice crust just blends together so well with the . . . → Read More: Culinary Tea: Seared Tuna with Tea Spice Crust
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About Me I like to cook. I like to eat. I like to take photos. I live in SE Portland with my husband jwa and a grumpy, old lady cat named Chelsea. That is all.
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