|
|
By mlb, on September 6th, 2011%
Ever since I first got brave enough to try making yeast bread, I’ve loved perusing the King Arthur Flour website and finding recipes I wanted to try. I won’t say too much in the intro, because the recipe is pretty long, but, mmmm, these are delicious! Go make some right now!
Feta and Spinach Stuffed Buns
Adapted from a recipe by King Arthur Flour
3 cups Unbleached All-Purpose Flour
1/3 cup dried potato flakes
1/2 cup Rye Flour
1 1/2 tsp instant yeast
1 1/4 tsp salt
1 tsp ground black pepper
1 cup plus 2 tablespoons (9 ounces) water
1 large egg
2 Tbsp olive oil
10-oz package frozen chopped spinach
1 tbsp olive oil
1/2 cup diced onion
2-4 garlic cloves, minced
1 cup (4 ounces) feta cheese
1/2 cup (2 ounces) chopped pitted black olives
3/4 cup (3 ounces) shredded or cubed mozzarella cheese
Start the bread: Whisk together, in a large bowl or the bowl of a mixer, all of the dry . . . → Read More: A New Bread Experiment: Feta and Spinach Stuffed Buns
By mlb, on July 8th, 2011%
I loved this week’s French Fridays with Dorie, but in truth fish en Papillote is something I’ve made many times before. It’s such an easy, healthy way to make salmon or halibut or almost any kind of fish. I think I first saw it in a cookbook a few years ago, using the paper parchment heart method for cooking. That’s what I used below just because I’m used to doing that.
Okay, here are my notes from this week’s FFwD:
1. I switched it up a bit and did a Mediterranean theme with some spinach leaves down first, then the fish, diced red onion, chopped garlic tops, kalamata olives, lemon slices, feta, dried dill and dried oregano (I would have used fresh herbs but I didn’t have any on hand). Plus a squirt of lemon juice, a lemon slice or two, and a drizzle of olive oil.
2. . . . → Read More: FFwD: Salmon en Papillote
By mlb, on February 23rd, 2011%
I am always looking for something quick and relatively tasty that I can whip up after work for either dinner that night, or to have for lunches the next day. This was a lunch-the-next-day dish and it worked really great for that.
This is a good amount for two people. Double it up if you want more than that. It’s great with whole wheat (or regular) couscous on the side.
Chicken with Warm Green Olive and Shallot Vinaigrette
Adapted from a recipe in Bon Appétit
2 tbsp extra-virgin olive oil, divided
1/2 to 3/4 lb chicken breast(s), sliced into strips (If you’re lucky, this will just be one huge chicken breast…this is how it worked out for me)
1 medium shallot, diced
2 garlic cloves, minced
1/4 cup halved pitted green olives, chopped
small handful golden raisins
1 tbsp balsamic vinegar
1/4 cup chopped fresh Italian parsley
1/2 tsp finely grated lemon peel . . . → Read More: Chicken with Warm Green Olive and Shallot Vinaigrette
By mlb, on February 8th, 2011%
Yes, I am still on a Mediterranean kick. This is a great side dish or appetizer-ish snack. Even a tapas, if you will. I added the zucchini to the original eggplant only dish and I liked it a lot. Personally, I do enjoy eggplant but I enjoy it even more when it has a co-star.
The flatbread was really fun to make. I used my pizza stone and it crisped up very nicely. I think I’ll be making the flatbread again. I am even thinking of rolling the dough out and then cutting it into little cracker shapes and just…well, making crackers.
Both of these recipes were in the now-defunct Gourmet Magazine. Thankfully, they were still on Epicurious.com! Hooray!
Marinated Eggplant and Zucchini with Capers and Mint
Adapted from a recipe in Gourmet Magazine
1 small eggplant, cut into 1/4-inch-thick rounds
1 medium . . . → Read More: Marinated Eggplant and Zucchini with Capers and Mint & Crisp Rosemary Flatbread
By mlb, on December 14th, 2010%
Oh my, these were delicious. I know! Cabbage rolls. Crazy! I deviated a bit from the original recipe by baking mine in the oven (just something about pulling a hot and bubbly dish from the oven really appealed to me) and I added cheese (of course). The verdict? jwa had three helpings. Me, a lady-like two.
The rolling below sounds more complicated than it needs to be. Just slap a leaf down on your work area, add some filling and roll. Place in a rectangular baking dish. Do another one. Another one. Another one, etc…If you cook them on the stove top, as the original recipe did, you may want to seal better (like a burrito), but for baking, I just rolled (because that’s how I roll?). The ends were open but all the filling stayed in and it worked fine. Let’s see, I also swapped . . . → Read More: Lamb and Rice Stuffed Cabbage with Tomato Sauce
|
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.
|
