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By mlb, on October 3rd, 2006%
Do you like to live life a little dangerously? How about making your own mayonnaise/tartar sauce and buying $15 worth of halibut for a little kitchen experiment? Sound like fun? Well, it was — but only because these turned out deee-licious! It could have been deeee-sasterous! Okay, I am done now. I think I was channeling Rachael Ray for a minute there. Glad that is over.
Also, we hired a contractor (yay!). We are in the book and have a marmoleum installation date for 10/30. Thank you, Linoleum City and DJ’s Floors. I would go into my rant here about how much disdain I have for another certain marmoleum seller in the area but I will wait until we get our $100 deposit back. The deposit they requested before we could even get an estimate. But, these halibut cakes were so good that I don’t want to complain . . . → Read More: Fun with Fish & Raw Egg: Halibut Cakes & Tartar Sauce
By mlb, on June 26th, 2006%
This month’s Weekend Cookbook Challenge is picnic food. This is a great topic as it is very open — there are so many foods that make for excellent picnic-fare. For this assignment, I reached for a very underused cookbook in my collection, Moosewood Restaurant Low-Fat Favorites. After a few minutes, I picked my recipe — Greek Lima Bean Dip.
You might be asking, “Huh?” But, yes! Greek Lima Bean Dip, I say! I love humus-like dips. I am always looking for new ones to try and I think they are perfect picnic foods. Sure, dips are not the main attraction like sandwiches or fried chicken or what have you, but the side dishes play a very important role. The role of snack. So here, without further introduction or justification, is this great little picnic dip. It was very fresh tasting and the lemon/oregano/garlic combo did indeed give it a . . . → Read More: WCC6: Greek Lima Bean Dip
By mlb, on May 30th, 2006%
We always have tons of yogurt in the house. Little containers of Tillamook Vanilla, Strawberry and Peach, as well of large containers of vanilla or honey for smoothies and plain yogurt for Indian-ish and Mexican-ish dishes.
So, when I saw Alton Brown make Yogurt Cheese on a Good Eats recently, I immediately went rummaging through my kitchen drawers looking for cheesecloth (I just knew I had some somewhere). Because — wow! Cheese from yogurt, you say? That’s sounds so fun.
After locating the cheesecloth and blending my yogurt and herbs together, five hours later I had this easy and tangy yogurt cheese spread. I used a seasoning blend that I had on hand, but fresh herbs could easily be used in this recipe. Chives, thyme and rosemary would be good. So would shallots, chives and tarragon — the possibilities are quite endless!
The secret is in separating the . . . → Read More: Things to do with Yogurt When You’re Bored (or Hungry)
By mlb, on April 12th, 2006%
This is from a recent Everyday Food and it was really, really good. We used it for a sauce with soba noodles, grilled shrimp and some chopped tomatoes but I couldn’t help but think that it would be a great dip for veggies or a spread on a vegetable or grilled chicken wrap. It’s very thick, so as a sauce it works best as a topping or a side. When I tried to mix it with the noodles they both melded together and became…well…cement-like. But — very good tasting cement! So, just stick to using this to top your noodles or rice (instead of trying to combine the sauce) and you’ll be absolutely fine.
I also upped the curry powder called for in the original recipe (1 tsp) and I’d be tempted to decrease the brown sugar just a bit. Maybe start with 1/2 tbsp, taste and add the . . . → Read More: Cashew Curry Sauce / Dip / Tasty What-Have-You
By mlb, on March 8th, 2006%
This recipe wasn’t so much an accident in the “oh, hey, edamame dip — how did that happen?” But in the, “okay now I do this and then this and…oops. I was supposed to do what? When?” She then makes a face and hits the button anyway.
But first, a little introduction. This is a great recipe out of the latest issue of Everyday Food. I love dips and hummus and foods of that nature, so I was very anxious to try this. I’m going to give you the actual recipe as written in the magazine first, then I’ll tell you how I messed it up — or perhaps made it better…or maybe made no difference at all.
Edamame Dip
Coarse salt and ground pepper
2 cups frozen shelled edamame (fresh, shelled edamame works well too)
3 large garlic cloves, peeled
1 tsp grated lemon zest
1 to 2 tbsp fresh lemon juice
1 tsp . . . → Read More: Accidental Edamame Dip
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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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