By mlb, on June 29th, 2008%
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 . . . → Read More: Shrimp Cakes with Spicy Lemon and Paprika Aioli
By mlb, on November 15th, 2007%
The other day I was searching around and came across a recipe for onion marmalade. I tried it, tweaking it quite a bit so let’s just call it mine. Okay then. Anyway, here’s what I ended up with. Delicious! Great on bread, chicken, uh, turkey* and anything else you could think to slather it on.
Sweet Onion Marmalade
1 tbsp unsalted butter
1 tbsp olive oil
3 cups chopped onions (about 1 huge onion — I used a sweet onion)
1.5 tbsp sugar
1/4 cup Balsamic vinegar
1/4 cup port wine
1 sprig rosemary
1/4 tsp chopped fresh rosemary
2 tbsp currants
Salt & pepper
Heat the butter and olive oil in medium heavy saucepan. Add onions and a light sprinkle of kosher salt. Cook for about 6 minutes.
Next, add the sugar and rosemary sprig and continue cooking until onions are . . . → Read More: Sweet Onion Marmalade For You
By mlb, on June 3rd, 2007%
A couple of weeks ago, when the weather was nice and cool, a big pot of melted cheese sounded like a great idea. Lately, with the temperature in the high 80′s, not so much.
But, we can relive those memories right here. This is based on a recipe in Fondue: Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers. This is the same cookbook that I used for my last fondue experiment, Cheddar, Roasted garlic annd Zinfandel fondue.
For this one, I changed a number of things from the original recipe — used half and half instead of cream, decreased the cream cheese, added the wine and added more seasonings.
For Fondue
1 cup half & half
1 tsp dry mustard
1/2 cup white wine (I used a pinot grigio)
1 garlic clove, . . . → Read More: A Cooler, Gentler Time: Chevre & Herb Fondue
By mlb, on May 30th, 2007%
I was in New Seasons the other day buying some halibut and as I was walking through the produce sections I saw the cutest thing — garlic tops.
“Oh!” I thought to myself, “need to buy! Cuuute!”
Then I got home and realized I had no idea what to do with them. I did a little online searching and found this page — Mary Jane’s Farm about garlic scapes, which I think are slightly younger versions of my tops but I figured it was close enough.
I made the pesto, using half parm and half feta. I also added some pine nuts. Wow! The garlic! It burns! (But in a good way). I mixed about a tablespoon into a big bowl of hot pasta with some olive oil to start, as . . . → Read More: They Are so Cute — Now What Do I Do with Them?
