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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 December 1st, 2011%
Okay, so I almost forgot about this French Fridays with Dorie but I’m glad I didn’t, this was a very interesting FFwD experiment. I made a number of changes, mainly because I wanted to work with what I had on hand. Here’s how that went:
1. First off, I made a half recipe, so I had one potato that was about 3/4 of a pound.
2. I used a…sweet potato! I know, it’s probably not a real matafan then, but I had about 5 red potatoes (which I figured wouldn’t work at all) and 1 perfectly sized sweet potato. So, there you go. I used that.
3. I added about 1/2 tsp curry powder to the batter.
4. I went ahead and still oven roasted the potato on the bed of salt. I’m not sure it had the same effect, but is seemed interesting.
5. Strangely, I thought the sweet potato and . . . → Read More: FFwD: Matafan (Fluffy Mashed Potato Pancakes)
By mlb, on November 28th, 2011%
It seems like I hardly ever sit around on a Saturday or Sunday afternoon anymore and watch cooking shows. I used to do that all the time. Now, meh. I should really try to get back in the habit of doing that, as I feel like I’ve been in a little bit of a food rut lately.
Now this recipe…this is what happens when I actually see something on a cooking show and right then, go out and get what I need to make it. Except, in this case, I forgot limes. Thankfully, I found an orange in the fridge that I used as a substitute. And, although I think that limes would work really well in this recipe (duh), I have to admit, the orange was quite nice. A little sweeter, but it complimented the tomatillos and jalapeno well.
Plus, this is seriously some braising . . . → Read More: Braised Chicken with Tomatillos and Jalapenos
By mlb, on November 18th, 2011%
Oh geez, I have been so lazy. I’ve made a couple of really nice meals lately and been out to dinner twice and I’ve blogged about none of these things. I need to get my act together here. Let’s kick that off with this week’s French Fridays with Dorie, shall we?
I am a huge fan of lamb but almost every lamb stew I’ve attempted I’ve been disappointed with…until now. I loved this! I’m not sure even why this is the one lamb stew to rule them all, but it was. It just worked for me, you know? I used my sweet curry powder from Penzey’s and also ground cardamom seeds (I ground them in the coffee grinder), so the cardamom was very fresh tasting. I also added a pinch of dried ginger and extra garlic. Oh and a dash of cayenne for a little heat. . . . → Read More: FFwD: Braised Cardamon Curry Lamb
By mlb, on November 3rd, 2011%
I have really been looking forward to this week’s French Fridays with Dorie as I love duck and I hardly ever cook it at home. I had no idea it could come together so quickly. Although, I think the reason I never make duck at home is that a). it seems expensive — my frozen duck breast was about 1lb and $14 and b.) jwa’s not crazy about duck. But, I made this anyway (haha!) and he liked it and so did I.
Notes:
1. I sliced the breast in half before cooking, figuring it would cook a little faster (more in line with the directions). So, each piece was about 8 oz.
2. I did the 8 minutes on the skin side and then let them go for about 4.5 minutes on the 2nd side and I got nicely medium-rare duck.
3. A splatter screen was a really . . . → Read More: FFwD: Twenty Minute Honey-Glazed Duck Breasts
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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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