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By mlb, on September 6th, 2012%
Wow! Well, I think I have found my most favorite French Fridays with Dorie ever! And that’s so surprising because I didn’t think this would be anything special at all. Something about the eggplant and vegetables and shaved cucumber slices that all just really worked together. I dunno…maybe it’s just olive oil-vinegar-herb-grill pan magic.
Speaking of grill panning, that is one thing I did differently, as we’re having a bit of a heat wave and here’s just no way I could have turned on my oven. Not even for nachos, so no way I’m roasting eggplant slices. I’m just saying…
Notes: (and there are many because I changed a lot)
1. I grilled my eggplant slices for about 5-7 minutes per side and got really nice grill marks and my eggplant softened up quite a bit. I also sprinkled a little garlic powder on my eggplant slices just because. Why not?
2. The tomatoes (Romas) and cucumber were from our garden!
3. I made a smaller recipe, with two slices of eggplant and a fractions of the tomatoes, cucumber, onion, etc.
4. Instead of oregano, I used fresh basil (also from the garden)!
5. White balsamic instead . . . → Read More: FFwd: Eggplant “Tartine” with Tomatoes, Olives, and Cucumber
By mlb, on July 17th, 2012%
Even though it is Summer, chances are you will have at least one day where it is a little cooler and maybe you will even want to cook something on your stovetop for an hour or more. This is the dish for that day.
Pretty much one of the coolest kitchen gadgets I own — my Emile Henry Flame Top Tagine. Why is it so cool? Well, it’s a tagine, so it’s already a neat shape, it’s also red and you can use it on the stovetop (no soaking or anything first), oven, microwave, and dishwasher. Neat-o.
I didn’t have preserved lemons when I made this and although I know they are easy to make, I didn’t have the time to do so. I just used a thinly sliced lemon and I thought that worked well in this dish.
Chicken Tagine with Lemon & Olives
Adapted from a recipe from Williams-Sonoma, serves about 4
4 large bone-in chicken thighs
1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
3/4 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander
1/4 tsp cayenne
1/2 tsp ground allspice
1/4 tsp ground cloves
2 bay leaves
4 tbsp extra-virgin olive oil
4 garlic cloves, sliced
Salt and freshly ground pepper, to taste
1 white onion, thinly . . . → Read More: Chicken Tagine with Lemon & Olives
By mlb, on July 4th, 2012%
Update: You can vote here: 2012 O-Lamb-Pics. Mine is the 4th one down! Thank you!
Well, here is my entry to the Fans of Lamb Summer O-LAMB-pics grilling recipe contest. This recipe features a boneless leg of lamb and although I have never grilled a leg of lamb before (I’ve only oven-roasted), I decided to throw caution to the wind and give it a try. And, I think it turned out pretty delicious.
I used a sort of Moroccan and Indian-influenced spice blend with some yogurt as a marinade and paired the grilled lamb with a pearl couscous salad. So, it’s sort of maybe a Mediterranean-Eastern-Savory-Exotic-type thing? Yeah.
Also, starting on July 11th, you can vote for my recipe at FansofLamb.com, so please do so if you think this looks good (it really, really was)! If I win, I get more lamb! Hooray!
Starting of with local lamb!
Grilled Yogurt-Spiced Leg of Lamb
Serves 8-10-ish
1 1/2 cups plain yogurt (regular or low fat)
1 tsp salt
juice of 1 lemon
1 Tbsp smoked paprika
1 tsp cinnamon
2 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp ground ginger
1 tsp garlic powder
3 Tbsp olive oil
1 boneless leg of lamb, 5-7 . . . → Read More: Grilled Yogurt-Spiced Leg of Lamb & Pearl Couscous Salad
By mlb, on June 14th, 2012%
I had a tough time deciding what to do with the remainder of my Copper River Sockeye Salmon and then it came to me…smoked salmon and bagels! So simple but so delicious. And I really don’t use my stove-top smoker enough (I highly recommend this smoker — everything I’ve used it for has turned out delicious, it’s dishwasher safe and easy to use).
Anyway, so I came across this recipe and because I am always intrigued by cooking with alcohol, I gave it a try! I think the idea is to remove any fishiness from the fish, but with this salmon, I really don’t think that would have been a problem at all. The end result was a moist, flavorful smoked fish that went great with some Kenny & Zukes bagels (they have them at pdx Whole Foods now!), veggie cream cheese, capers and chopped red onions. It was a wonderful Sunday brunch.
Sunday Morning Sockeye Smoked Salmon
Adapted from a recipe by Steven Raichlen in Food & Wine magazine
1 pound salmon fillet
3/4 cup vodka or rum
1 cup dark brown sugar
1/2 cup coarse salt (kosher or sea)
2 tbsp freshly ground black pepper
1 tbsp ground coriander
1 tbsp Alder wood . . . → Read More: Copper River Salmon: Sunday Morning Smoked Sockeye Salmon
By mlb, on June 7th, 2012%
I was really excited for this French Fridays with Dorie as I’m always on the lookout for recipes to make with my fancy-olive oil and also because I’ve had olive oil ice cream before and it’s really good! This recipe was no disappointment, either. Both jwa and I really loved it. The olive oil you use probably makes all the difference, of course.
I decided to go with my Oregon Olive Mill Arbequina Olive Oil, as it’s nice and fruity. And because there’s only two of us, I opted to make a half recipe, giving me about one pint of ice cream. In retrospect, I maybe should have made a full recipe as all of the ice cream is now gone. So sad. Anyway, this was delicious on its own but also with some quick & lazy toasted-kinda-candied almonds*.
Okay, on with the pictures! And here’s a link to everyone’s posts.
The star of the show, the olive oil.
Mostly soft-servish…I was a little impatient.
In a bowl, ready for about an hour of freezer time.
 . . . → Read More: FFwD: Olive Oil Ice Cream
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