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By mlb, on December 11th, 2011%
I am officially a huge fan of millet. This is the 2nd really great recipe I’ve made with this grain and it was delicious. I suppose if you don’t have millet, you could use orzo or pearl couscous, but really, get some millet!
This is made in a few different steps, the millet is cooked separately, then stirred into the tomato and pepper mixture and then the fish is cooked in a different pan and added to the top.
The original recipe used shrimp, which would be great of course, but I had some frozen Ono* that I used (defrosted). Halibut or cod would also probably be delicious! Oh and I always thought saganaki was just the flaming cheese — apparently it refers to the actual frying pan that you maybe flame the cheese or say, cook tomatoes, peppers, olives and millet. Who knew? well, I guess I . . . → Read More: Greek Millet Saganaki with Grilled Ono and Ouzo
By mlb, on February 3rd, 2011%
Okay, wow, so first off, this is the first recipe that I have ever made with LESS cheese than the original recipe called for. Well played, Saveur Magazine. I have never been out-cheesed on a recipe before! You, sirs and madams, are magnificent cheese bastards.
The recipe called for 12 oz. — 4 cups grated cheese (I ended up using about 9 oz, or 3.25 cups) and I decreased the feta from 1 3/4 cup to about 1/2 cup. And it was plenty cheesy and rich, believe you me. Aside from all that, I’d like to comment that the dill here is delicious! In fact, I think this is my favorite mac and cheese recipe ever…jwa agrees and called it his favorite too.
Now typically, when I make macaroni and cheese, I use low-fat milk for the béchamel sauce. My thought is that it’s already . . . → Read More: Greek Macaroni and Cheese
By mlb, on December 27th, 2008%
Happy Holidays! I hope everyone had nice meals, presents and what-not. We did. On Christmas we had Beef Wellingtons — thank you cow, again, you were delicious!, this awesome cauliflower gratin and some braised brussels sprouts. Our snow is almost melted now, which is good as I really need to go to work Monday!
Okay, so the cauliflower recipe is based on one by Bobby Flay, but I changed some stuff. Also, our head of cauliflower was on the small side. Adjust amounts as needed for your amount of cauliflower.
Cauliflower Goat Cheese Gratin
Adapted from Bobby Flay
1 head cauliflower, cut into florets
1/2 cup heavy cream
1 clove garlic, peeled, cut in half
1/2 tsp lemon zest
1 cup Monterey Jack cheese, coarsely grated
1/2 cup grated Parmesan
2 green onion, chopped
3 ounces goat cheese, cut into small pieces
Salt and freshly ground pepper
Preheat oven to 425 degrees F. Add the cream to a small pot . . . → Read More: Cauliflower Goat Cheese Gratin + Beef Wellington Pastry Bot!
By mlb, on October 10th, 2008%
So, I was listening to the Splendid Table last Sunday night and the first caller asked about green tomatoes and what to do with them. Great question, I thought, as tomato season here is from, uh, September 20th – October 10th. We have a lot of tomatoes that did not turn red. I wore a fleece hat to work today — I think the tomato season is over. We have a number of Romas and Early Girls (small tomatoes) left clinging to our dying vine.
One of the dishes described was for a pasta with ricotta cheese, diced green tomatoes, lemon zest, garlic and pine nuts. That sounds fabulous but, looking in the cabinet, I spied some lasagna noodles and decided to give that a try. Below isn’t an exact recipe, just an overview of what I did. More fiddling is encouraged. I used a 9 X 9 . . . → Read More: Experiment: Green Tomato & Mushroom Lasagna
By mlb, on April 6th, 2008%
When I made this from The Big Book of Casseroles, I figured it would just be an okay workday lunch and we could use up some salmon we had in the freezer. That is why I didn’t take many pictures of it. But…but…it was good!
The original recipe called for ahi tuna which, personally, didn’t sound that good, but with salmon it was really tasty! I also swapped the papaya in the original for mango.
Oh and jwa liked the casserole too which is always high praise for cheap fish project dishes! Now, I probably wouldn’t use fresh salmon for this but for defrosted frozen salmon it’s perfect — hence the cheap fish (about $7/pound at Trader Joe’s) tag.
FYI, this makes more sauce than you need for the casserole. You can either pass the unused sauce with the cooked casserole or save the extra sauce for a stir-fry or . . . → Read More: The Salmon Casserole That Could…
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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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