Review of last recipe - Wow.. two recipes in one day. The soup was bland, and I added the tips once the roux and milk were mixed because I wanted them to be abit cooked. I added some nutmeg in the hopes that the flavor would be enhanced, but it was pretty dull. There's a bit left and I'll see if allowing it to sit overnight will help to bring out the flavor.
TODAY'S RECIPE - POTATO LACE
Although this recipe was "brought to you by Cuisinarts" (I'm assuming included in my purchase many years ago of a Cuisinart which I no longer have), the grating of the ingredients occur by hand. There is also a note saying the recipe was reprinted with permission from Harper & Row Publishers, Inc. from Everyday Cooking with Jacques Pepin.
Yields 12-14 pancakes
1 large onion (1/2 cup grated)
3-4 large potatoes ( 1 3/4lbs), peeled
3 eggs
2 tbsp flour
1/3 cup chopped parsley
1 tsp salt
1/2 tsp freshly ground pepper
1 cup vegetable oil
Peel and grate onion with small side of hand grater. Shred potatoes on side of grater where you usually grate cheese. Place the shredded potatoes (about 3 cups) in a towel, twist and squeeze out the juice.
Combine all ingredients except oil in a stainless steel bowl (to prevent discoloration) and mix thoroughly.
Heat 2-3 tbsp oil in nonstick skillet. For each pancake, place about 3 tbsp of the mixture in skillet. Spread right sway with back of a spoon so pancakes are very thin with little holes in center. Fry on medium to high heat for 2 minutes on each side. The potatoes should be thin and crispy.
Tuesday, May 31, 2011
Review of last recipe - A sophisticated potato salad with history behind it. Since I rarely have white wine at home, I knew I would be substituting vermouth, and I was afraid it would taste weird, but the flavor was quite nice.
TODAY'S RECIPE - CREAM OF ASPARAGUS SOUP
...from The Boston Globe, August 31, 1983.
Serves 4
1 lb. asparagus
2 cups water
1 small onion, thinly sliced
1 1/2 cups chicken stock
2 tbsp butter
2 tbsp flour
2 cups scalded milk
1/2 cup cream
1/4 tsp salt
pepper
Cut asparagus free of tough ends. Cut 2" tips off and reserve. Cut remainder of stalks into small pieces, cover with water and bring to a boil and cook 10 minutes uncovered. Add onion and chicken stock and cook to reduce broth further. Remove from fire and force through a sieve. Make thickening by melting butter, adding flour and hot milk. Cook 5 minutes, stirring to keep smooth. Add to sieved pulp. Heat and remove from stove. Add cream and seasonings and tips.
TODAY'S RECIPE - CREAM OF ASPARAGUS SOUP
...from The Boston Globe, August 31, 1983.
Serves 4
1 lb. asparagus
2 cups water
1 small onion, thinly sliced
1 1/2 cups chicken stock
2 tbsp butter
2 tbsp flour
2 cups scalded milk
1/2 cup cream
1/4 tsp salt
pepper
Cut asparagus free of tough ends. Cut 2" tips off and reserve. Cut remainder of stalks into small pieces, cover with water and bring to a boil and cook 10 minutes uncovered. Add onion and chicken stock and cook to reduce broth further. Remove from fire and force through a sieve. Make thickening by melting butter, adding flour and hot milk. Cook 5 minutes, stirring to keep smooth. Add to sieved pulp. Heat and remove from stove. Add cream and seasonings and tips.
Sunday, May 29, 2011
Review of last recipe - I wish it had been tastier as the crab cost me $12 (should have just made a half recipe, but it looked promising). I usually use lemon in my homemade mayo, so initially I thought the vinegar made it too tangy, but it really didn't add that much flavor to the crab mixture. I added some lemon juice to jazz it up when I served it. Not worth keeping ...
TODAY'S RECIPE - POTATO SALAD ALEXANDRE DUMAS
This classic french potato salad was first introduced by Alexandre Dumas in his Grand Dictionnaire de Cuisine published in 1873.
Serves 6
6 medium new or waxy potatoes, unpeeled
salt
1 tsp freshly ground pepper
1/2 cup each dry white wine and olive oil
1 tbsp white wine vinegar
1/2 cup each chopped parsley and green onions or chives
Boil potatoes in water to cover with 2 tbsp salt until fork tender. Drain, peel while hot. Slice into bowl and season with salt to taste and the pepper. Pour wine and oil over the potatoes and let cool. Add vinegar, parsley and green onions and toss lightly.
Nutritional information: 285 calories, 3 G protein, 25 G CHO, 15 G fat
TODAY'S RECIPE - POTATO SALAD ALEXANDRE DUMAS
This classic french potato salad was first introduced by Alexandre Dumas in his Grand Dictionnaire de Cuisine published in 1873.
Serves 6
6 medium new or waxy potatoes, unpeeled
salt
1 tsp freshly ground pepper
1/2 cup each dry white wine and olive oil
1 tbsp white wine vinegar
1/2 cup each chopped parsley and green onions or chives
Boil potatoes in water to cover with 2 tbsp salt until fork tender. Drain, peel while hot. Slice into bowl and season with salt to taste and the pepper. Pour wine and oil over the potatoes and let cool. Add vinegar, parsley and green onions and toss lightly.
Nutritional information: 285 calories, 3 G protein, 25 G CHO, 15 G fat
Wednesday, May 18, 2011
Review of last recipe - Better tasting cold than hot, as cooling it down gave the vinaigrette time to infuse into the potatoes. Liked the addition of cilantro, but overall, found it too boring a recipe to keep.
TODAY'S RECIPE - CRAB SALAD WITH HERB MAYONNAISE
A Woman's Day Magazine Silver Spoon Award winner ... is that magazine even around anymore? Make the mayonnaise ahead of time so that the flavors can develop (recipe suggests overnight).
Makes 2 servings
12 oz. crabmeat
3 medium ribs celery, sliced thin diagonally
3 tbsp chopped toasted almonds
3/4 cup herb mayonnnaise (recipe follows)
lettuce
sliced tomatoes and ripe olives for garnish (optional)
In a bowl, combine crab, celery, almonds and mayonnaise and toss to blend. Cover and chill well. Serve on lettuce, and garnish with tomato and olives.
Herb Mayonnaise:
Makes 1 3/4 cups
2 egg yolks
1/2 tsp dry mustard
1/4 tsp salt
1 1/2 cups oil
1/4 cup cider vinegar, or to taste
pepper to taste
1/4 cup each minced parsley and chives
In a small bowl with electric mixer, beat well the yolks, mustard and salt. Beat in oil in slow thin stream until mayonnaise is thick and smooth. Slowly beat in vinegar until mayonnaise is creamy. Season with pepper, and fold in parsley and chives. Cover and chill at least overnight for flavors to develop.
TODAY'S RECIPE - CRAB SALAD WITH HERB MAYONNAISE
A Woman's Day Magazine Silver Spoon Award winner ... is that magazine even around anymore? Make the mayonnaise ahead of time so that the flavors can develop (recipe suggests overnight).
Makes 2 servings
12 oz. crabmeat
3 medium ribs celery, sliced thin diagonally
3 tbsp chopped toasted almonds
3/4 cup herb mayonnnaise (recipe follows)
lettuce
sliced tomatoes and ripe olives for garnish (optional)
In a bowl, combine crab, celery, almonds and mayonnaise and toss to blend. Cover and chill well. Serve on lettuce, and garnish with tomato and olives.
Herb Mayonnaise:
Makes 1 3/4 cups
2 egg yolks
1/2 tsp dry mustard
1/4 tsp salt
1 1/2 cups oil
1/4 cup cider vinegar, or to taste
pepper to taste
1/4 cup each minced parsley and chives
In a small bowl with electric mixer, beat well the yolks, mustard and salt. Beat in oil in slow thin stream until mayonnaise is thick and smooth. Slowly beat in vinegar until mayonnaise is creamy. Season with pepper, and fold in parsley and chives. Cover and chill at least overnight for flavors to develop.
Monday, May 16, 2011
Review of last recipe - This was more smoothy than soup ... I ended up drinking it out of a glass. It was utterly delicious, but the sour cream made little clumps that were unslightly.
TODAY'S RECIPE - POTATO SALAD VINAIGRETTTE
... from Ladies Home Journal, March 1983
Serves 6
1/4 cup oil
2 tbsp red wine vinegar
1 tsp dijon mustard
salt and 1/2 tsp pepper
1/3 cup parsley
1 cup chopped green onion
1 tbsp fresh chopped cilantro (optional)
2 1/2 lbs new potatotes
Combine oil, vinegar, mustard, 3/4 tsp salt and pepper. Mix until well blended.
In a large saucepan, combine potatoes with water to cover and 1/2 tsp salt. Bring to boil, cover and cook for about 15 minutes; until fork tender. Drain, cut into quarters into large bowl. Pour dressing over warm potatoes. Sprinkle on green onions, parsley and cilantro. Toss gently. Serve warm or cold.
About 205 calories per serving
TODAY'S RECIPE - POTATO SALAD VINAIGRETTTE
... from Ladies Home Journal, March 1983
Serves 6
1/4 cup oil
2 tbsp red wine vinegar
1 tsp dijon mustard
salt and 1/2 tsp pepper
1/3 cup parsley
1 cup chopped green onion
1 tbsp fresh chopped cilantro (optional)
2 1/2 lbs new potatotes
Combine oil, vinegar, mustard, 3/4 tsp salt and pepper. Mix until well blended.
In a large saucepan, combine potatoes with water to cover and 1/2 tsp salt. Bring to boil, cover and cook for about 15 minutes; until fork tender. Drain, cut into quarters into large bowl. Pour dressing over warm potatoes. Sprinkle on green onions, parsley and cilantro. Toss gently. Serve warm or cold.
About 205 calories per serving
Review of last recipe - Really tasty, although I did omit the mushrooms (not that big a fan of raw mushrooms; even with dressing on them). I used store bought spicy sausage stuffed raviolis, and it was a big hit with the husband.
TODAY'S RECIPE - COLD BLUEBERRY SOUP
This was clipped out of Bon Appetit from a reader requesting this recipe from The Common Man in Ashland, NH. The restaurant (and many more of the same name) is still in existence, but the soup is no longer on the menu. Perhaps it's a special during the summer months.
My first time making and eating a cold fruit based soup.
8 servings
6 cups blueberries
5 cups water
1 cup sugar
2 medium lemons, thinkly sliced
1 3" cinnamon stick
1/2 tsp mutmeg
1/4 tsp allspice
4 1/2 cups sour cream
1 cup dry red wine
Combine blueberries, water, sugar, lemon and spices in large saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer 15 minutes.
Strain mixture into large bowl, discarding cinnamon stick and lenon peel (reserve pulp for use on ice cream or toast, if desired). Cover and chill thoroughly. Just before serving, whisk in sour cream and wine.
TODAY'S RECIPE - COLD BLUEBERRY SOUP
This was clipped out of Bon Appetit from a reader requesting this recipe from The Common Man in Ashland, NH. The restaurant (and many more of the same name) is still in existence, but the soup is no longer on the menu. Perhaps it's a special during the summer months.
My first time making and eating a cold fruit based soup.
8 servings
6 cups blueberries
5 cups water
1 cup sugar
2 medium lemons, thinkly sliced
1 3" cinnamon stick
1/2 tsp mutmeg
1/4 tsp allspice
4 1/2 cups sour cream
1 cup dry red wine
Combine blueberries, water, sugar, lemon and spices in large saucepan and bring to boil over high heat. Reduce heat to medium-low and simmer 15 minutes.
Strain mixture into large bowl, discarding cinnamon stick and lenon peel (reserve pulp for use on ice cream or toast, if desired). Cover and chill thoroughly. Just before serving, whisk in sour cream and wine.
Wednesday, May 11, 2011
Review of last recipe - A very nice, easy soup to make. I went with the baby clams rather than the minced ones, and added the juice from the can to increase the flavor. Since I'm going to make the roasted rosemary potatoes again, I plan on chopping up a few to add to the rest of the soup.
TODAY'S RECIPE - HALF-MOON RAVIOLI PRIMAVERA
For this pasta salad, the recipe actually has you make homemade egg and spinach pastas for the raviolis ... (such an undertaking!) though at the end, it is noted that you can substitute packaged frozen ravioli, which I will do. When reading over the recipe, I realized I didn't include the additional pasta recipe, so I'm not sure how long the raviolis would have to cook to make sure the sausage mixture would be cooked sufficiently. Another reason to use store bought raviolis!
Serves 8
2 sweet italian sausage
1 medium onion, coarsely chopped
1 slice whole wheat bread
1/4 tsp dried oregano
1/4 tsp dried basil
1 egg
1 recipe spinach pasta
1 recipe egg pasta
salt
1/2 lb asparagus
1/4 cup red wine vinegar
3 tbsp lemon juice
2/3 cup olive oil
1 tsp sugar
2 cloves garlic, pressed
1/2 lb medium mushrooms
1/2 box cherry tomatoes
IF USING STORE BOUGHT RAVIOLIS, START AT #4.
1) Remove sausage meat from skins. In medium skillet, saute sausage and onion until sausage is cooked through; 5-7 minutes.
2) Combine sausage, onion, bread, oregano, basil and egg in food processor with chopping blade, and process until smooth.
3) Prepare spinach pasta. Roll out to make a 10" x 14" rectangle. Cut into rounds, using a 2" plain to fluted cookie cutter. Spoon 1/2 tsp suasage filling onto each round. Moisten half of edge of each round, fold over and press edges together with a fork to make half-moon raviolis. Repeat with the egg pasta.
4) Cook spinach and egg ravioli together in boiling, salted water until al dente. Trim off ends of asparagus, pare lower end of the asparagus with a peeler and slice diagionally to make 2" pieces. Add to the pasta for the last 5 minutes of cooking time. Drain well.
5) In a large bowl, combine vinegar, lemon juice, olive oil, 1 tsp salt, sugar and garlic. Add pasta and asparagus, and toss to coat well.
6) Slice mushrooms, cut cherry tomatoes in half and add to the pasta. Toss, refrigerate covered, for at least 4 hours.
TODAY'S RECIPE - HALF-MOON RAVIOLI PRIMAVERA
For this pasta salad, the recipe actually has you make homemade egg and spinach pastas for the raviolis ... (such an undertaking!) though at the end, it is noted that you can substitute packaged frozen ravioli, which I will do. When reading over the recipe, I realized I didn't include the additional pasta recipe, so I'm not sure how long the raviolis would have to cook to make sure the sausage mixture would be cooked sufficiently. Another reason to use store bought raviolis!
Serves 8
2 sweet italian sausage
1 medium onion, coarsely chopped
1 slice whole wheat bread
1/4 tsp dried oregano
1/4 tsp dried basil
1 egg
1 recipe spinach pasta
1 recipe egg pasta
salt
1/2 lb asparagus
1/4 cup red wine vinegar
3 tbsp lemon juice
2/3 cup olive oil
1 tsp sugar
2 cloves garlic, pressed
1/2 lb medium mushrooms
1/2 box cherry tomatoes
IF USING STORE BOUGHT RAVIOLIS, START AT #4.
1) Remove sausage meat from skins. In medium skillet, saute sausage and onion until sausage is cooked through; 5-7 minutes.
2) Combine sausage, onion, bread, oregano, basil and egg in food processor with chopping blade, and process until smooth.
3) Prepare spinach pasta. Roll out to make a 10" x 14" rectangle. Cut into rounds, using a 2" plain to fluted cookie cutter. Spoon 1/2 tsp suasage filling onto each round. Moisten half of edge of each round, fold over and press edges together with a fork to make half-moon raviolis. Repeat with the egg pasta.
4) Cook spinach and egg ravioli together in boiling, salted water until al dente. Trim off ends of asparagus, pare lower end of the asparagus with a peeler and slice diagionally to make 2" pieces. Add to the pasta for the last 5 minutes of cooking time. Drain well.
5) In a large bowl, combine vinegar, lemon juice, olive oil, 1 tsp salt, sugar and garlic. Add pasta and asparagus, and toss to coat well.
6) Slice mushrooms, cut cherry tomatoes in half and add to the pasta. Toss, refrigerate covered, for at least 4 hours.
Monday, May 9, 2011
Review of last recipe - It's kinda sad that I need a recipe for roasted potatoes... but I do since I tend to make alot of mashed, though I feel these are so superior (I think the husband probably isn't as much a fan of roasted as I; his mistake). These were really delicious so I'll keep it in the file in the hopes that I stumble across it again (or remember how good they were).
TODAY'S RECIPE - CLAM SOUP
Kind of a clam chowder without any potatoes...may be a problem as I feel I have one of the best clam chowders going. I take Boston Chowdah Company clam chowder, add another can of clams with their juice, some half and half, a pat of butter, more salt and pepper. This extends the store bought (which is a great product on its own) so that I can serve more with a more hearty portion of clams. Sometimes I add white fish instead to make a fish/clam chowder. It's so easy with the starter soup ...
Serves 4
3 cups milk
2 cups minced clams
3 tbsp butter
1/2 cup heavy cream
salt and freshly ground pepper
chopped parsley for garnish
In heavy medium saucepan, heat milk to boiling, being careful so it doesn't burn. Add clams, butter, cream salt and pepper. Heat until butter melts and clams are just hot. Serve in warm bowls and sprinkle with parsley.
Nutritional information per serving: 379 calories, 20 gram protein, 12 gram CHO, 28 gram fat, 143 mg cholesterol
TODAY'S RECIPE - CLAM SOUP
Kind of a clam chowder without any potatoes...may be a problem as I feel I have one of the best clam chowders going. I take Boston Chowdah Company clam chowder, add another can of clams with their juice, some half and half, a pat of butter, more salt and pepper. This extends the store bought (which is a great product on its own) so that I can serve more with a more hearty portion of clams. Sometimes I add white fish instead to make a fish/clam chowder. It's so easy with the starter soup ...
Serves 4
3 cups milk
2 cups minced clams
3 tbsp butter
1/2 cup heavy cream
salt and freshly ground pepper
chopped parsley for garnish
In heavy medium saucepan, heat milk to boiling, being careful so it doesn't burn. Add clams, butter, cream salt and pepper. Heat until butter melts and clams are just hot. Serve in warm bowls and sprinkle with parsley.
Nutritional information per serving: 379 calories, 20 gram protein, 12 gram CHO, 28 gram fat, 143 mg cholesterol
Wednesday, May 4, 2011
Review of last recipe - As I was making my grocery list for the lo mein, all I could think about was boring-boring and substitution-substitution. I don't like water chestnuts, bamboo shoots are just ok by me, and canned mushrooms a definite no-no. Instead, I made it with onion, bean sprouts, fresh mushrooms and bok choy and added thai chili sauce and sriracho sauce for some heat (I'm sure these two ingredients weren't readily available in the grocery store when this recipe was clipped out by me). I was pleased with the outcome, but after the fact, realized that I didn't follow the recipe at all, which is really the point of this blog. Oh well ...I'll try to not let that happen again.
TODAY'S RECIPE - ROSEMARY ROASTED POTATOES
Serves 4
2 tbsp oil
1 tbsp butter
2 lbs (16 small) new potatoes, peeled
4 garlic cloves
t tsp rosemary, fresh or dried
1/2 tsp salt
1/4 tsp freshly ground pepper
Preheat oven to 400 degrees. Combine oil and butter in a 9" x 13" roasting pan. Heat in oven 3 minutes to melt butter. Add potatoes and garlic. Sprinkle rosemary, salt and pepper over potatoes. Shake pan to coat potatoes evenly. Bake 25-30 minutes, shaking pan occasionally so potatoes will brown on all sides.
About 230 calories per serving
TODAY'S RECIPE - ROSEMARY ROASTED POTATOES
Serves 4
2 tbsp oil
1 tbsp butter
2 lbs (16 small) new potatoes, peeled
4 garlic cloves
t tsp rosemary, fresh or dried
1/2 tsp salt
1/4 tsp freshly ground pepper
Preheat oven to 400 degrees. Combine oil and butter in a 9" x 13" roasting pan. Heat in oven 3 minutes to melt butter. Add potatoes and garlic. Sprinkle rosemary, salt and pepper over potatoes. Shake pan to coat potatoes evenly. Bake 25-30 minutes, shaking pan occasionally so potatoes will brown on all sides.
About 230 calories per serving
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