Thursday, May 28, 2009
Wednesday, May 27, 2009
Before... and after.
From the backlog: 5/20
Crunchy Baked Pork Chops from Smitten Kitchen, originally from Cook's Illustrated.
My memory is getting fuzzy on a lot of these backlog meals, but I clearly remember this being one heck of a tasty pork chop and one that I would like to recreate in the future.
Tuesday, May 26, 2009
Monday, May 25, 2009
J. and I worked all afternoon into evening, and just as we were deciding to run out to the grocery store, a downpour started. So I fashioned these black bean and roasted red pepper quesadillas out of the ingredients I could scavenge from my refrigerator - black beans, roasted red peppers, red onion, cheddar cheese, whole wheat tortillas, and cilantro.
Swordfish with Balsamic Butter Sauce, from the package of frozen swordfish from Whole Foods.
1 package [12 oz] swordfish steaks, thawed
1/2 cup [1 stick] unsalted butter
2 Tbsp balsamic vinegar
1 tsp honey
1 tsp Dijon mustard
1 Tbsp drained capers
Chopped fresh tomatoes
Simmer butter until melted in medium saucepan until deep golden brown. Remove from heat. Whisk in balsamic vinegar, honey and mustard.
Brush swordfish steaks with olive oil; season with salt and pepper to taste. Heat heavy large skillet over medium/high heat. Add swordfish steaks. Saute just until opaque in the center, about 4 minutes per side. Transfer to plates.
Whisk sauce over low heat to re-warm and spoon over steaks. Sprinkle with capers and chopped tomatoes.
Sunday, May 24, 2009
From the backlog: 5/9
I was inspired by Harold McGee's column in the NY Times to try making my own yogurt. Not bad, though I doubt I'll make it a weekly tradition, as he has. Guess there's a reason he has a food column and I don't.
Breakfast was fresh yogurt with berries and a purchased almond bear claw.
From the backlog: 5/7
I made Mrs. Paxton's Raw Apple Cake from Simply Recipes to take in to work. A bundt cake pan is one of those kitchen items that I forgot I no longer own, so I made it in cupcake and mini-loaf form instead, which ended up being a positive because it was much easier to serve. I love this recipe - not hard, and it produces a very moist cake.
I used some of the remaining Artichoke-Olive mixture to make a pasta dish, with roasted red peppers and flaked salmon.
Man, this photo makes me want to go back in time and sprinkle some parsley over the top of that dish for color. Sigh.
Appetizer: Artichoke-Olive Crostini from Smitten Kitchen, adapted from Mario Batali.
Poached Salmon from Simply Recipes, served on a bed of couscous with a side of garlicky spinach.
This was an experiment. I marinated eggplant cubes in purchased teriyaki sauce for awhile, then stir-fried them with snow peas and green onions. Served over brown rice, garnished with cilantro. I wouldn't necessarily reproduce the results, but it was a fun experiment and it fed me for the night.
Wednesday, May 20, 2009
From the backlog: 4/25
I saw strawberries and rhubarb on display together at the grocery store and decided that they looked so good, I would have to buy them first and find a recipe later. [I like when my impulse purchases are ingredients rather than processed crap.] The recipe turned out to be this Strawberry Rhubarb Crumble from Smitten Kitchen.
I shared a few servings with coworkers so I wouldn't eat the whole thing (but believe me, I was tempted.)
Sunday, May 10, 2009
I found this Light-As-Air Pizza Dough recipe from the King Arthur Flour website, and it's a winner. It uses some baking powder as well as yeast, so it doesn't take too long to rise. I just whip up a partial batch of dough and then bake on one of my personal-pizza sized baking stones. I think this pizza has roasted red peppers, caramelized red onion, a few anchovies, and basil.
Flatbread from the recent Minimalist column, sauteed zucchini, and broccoli florets.
Sunday, May 3, 2009
Turkey Stroganoff from Simply Recipes
Growing up, my brother always requested beef stroganoff and I was never really a big fan. My mom used to hold out some of the mixture for me before she added the sour cream, since I liked it slightly better that way. But once in awhile, it can be good, especially if you have ground turkey to use up.