Showing posts with label Blog Recipe. Show all posts
Showing posts with label Blog Recipe. Show all posts

Friday, January 9, 2015

Marti Kale


From Marti:

I made a Raw Veggie Christmas Tree for my party last week (left side of my sideboard).  The styrofoam "tree" was covered with kale, and then the veggies were anchored with toothpicks. It really was cute, but I had bought way too much kale from the local farm stand that is famous for it.  I have only had kale in salads or as a garnish, but the owner told me that you can cook it, just like any other "green."  I know you like veggies, so thought you might like the recipe I found from Bobby Flay. It was absolutely delicious, and I am going to insist on kale instead of spinach as my "go-to" side dish from now on!! (Recipe, below)


Sautéed Kale

Ingredients

1 1/2 pounds young kale, stems and leaves coarsely chopped
3 tablespoons olive oil
2 cloves garlic, finely sliced
1/2 cup vegetable (or chicken) stock or water
Salt and pepper
2 tablespoons red wine vinegar

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add the garlic and cook until soft, but not colored. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 5 minutes. Remove cover and continue to cook, stirring until all the liquid has evaporated. Season with salt and pepper to taste and add vinegar.

Monday, January 5, 2015

TTP Pork Roast & Sauerkraut & Kielbasa

Pork Roast, Sauerkraut and Kielbasa are the tradition here.

Roast the bone-in pork roast in the oven in your Granite Ware oven roaster at 325° for a couple of hours first, and then put it on the stove top burner. Add your sauerkraut, a quarter to a half cup of brown sugar to take some of the "bite" out of the sauerkraut, a can or two of non-lite beer for the yeast (the alcohol will cook off), the then cover, and let it simmer for a couple of hours.

(Added later from TTP:

I forgot to add the kielbasa at the same time that the beer and brown sugar were added.

We have it as sandwiches on rolls or buns. Great while watching the New Year's Day bowl games)



See thread here.

Friday, December 26, 2014

Barry G's Seafood Linguini Scampi a la Primavera

 See thread here.


As for my seafood linguini, I kind of make it up as I go along each year. This year it involved:

1. Cook 1 1/2 packages of linguini and set aside.

2. Microwave a small package of frozen peas and set aside.

3. Thaw out a two-pound bag of cooked extra large shrimp, remove the tails, and set aside.

4. Sauté a minced clove of garlic with a 1/4 stick of butter in a very large pan.

5. Add a handful or two of sliced "baby bella" mushrooms, two chopped up bunches of green onions, the equivalent of two chopped up large tomatoes (this year I went with a bunch of smaller Campari tomatoes instead of my usual large beefsteak tomatoes) and 1-2 pounds of raw scallops (I usually get the jumbo-sized, but this year went with the smaller ones due to the cost).

6. Once the scallops are cooked, add the linguini to the pan, along with the rest of the stick of butter and a ramekin full (maybe 1/4 cup?) of VSOP cognac.

7. Add salt, ground pepper and garlic powder to taste and stir until the butter is fully melted.

8. Add shrimp and peas and stir until everything is coated and hot.

9. Serve ASAP before it all gets soggy!

The "official" name (which I totally made up) is "Seafood Linguini Scampi a la Primavera."



Tuesday, August 5, 2014

Bird Seed Salad From Blue Iris


 (See thread here)

Bird Seed Salad

1 pkg Ramen noodle oriental soup*, crushed
3 T. sesame seeds
1/2 c. slivered almonds
1/3 c. sunflower seeds
4 green onions, chopped
3 T. white vinegar
3 T. sugar
1/2 c. olive oil
1 (approx. 14 0z.) bag coleslaw

Combine noodles, seeds, and almonds.

In another bowl, combine*seasoning packet, oil, vinegar, and sugar. Pour over noodle mixture.

Add coleslaw and onions. Mix and place in refrigerator for a couple hours before serving.

Thursday, August 8, 2013

Dave's Pizza Crust Recipe

(Note from C.C.: This post is from CrossEyedDave.)

Eureka! I think I found something close! & it's not beer, or eggs, or baking powder. The actual secret ingredient is... (well it's unbelievable.)

As you know, I was looking for a fast way to make NY Style pizza in the woods. One of my favorites are potato hamburger buns because they are so soft. With that in mind I looked up the recipe, but boiling & ricing potatoes was a pain. So I took a shortcut,,, ready for this?


1 packet fast rise yeast

3/4 cup 2% milk (sorry, DW will not allow whole milk in the house.)

The recipe called for shortening, but I didn't have any, so 1 tbsp butter.

2 cups AP Flour

1 cup Idahoan instant mashed potato flakes.


(I know, stay with me now...)

1 tsp sugar to pre-activate the yeast + 1 tsp salt to slow it down.


So I activated the yeast in warm milk & sugar, added it to the dry ingredients in the mixer, but it was too dry, so I added 1/2 cup water,,,, & it was too wet. So I added 1 TBSP flour, & viola! It pulled away from the bowl in a perfect (if sticky) dough.

------------------------------

Notes:

This is still a work in progress,  I tried making deep dish Chicago style with the remaining dough & I thought it was terrible.

I think it is to much potato, but I would keep it at at 1 cup & just try to work in more flour. (up to 3 cups flour, more or less pending your locations humidity) This would make a less sticky dough, & make it easier to knead which is necessary to create gluten.


Don't forget to knead the dough at least 5 minutes b/4 shaping into a round.  (rolling pin works fine unless you can spin it in the air!)


For a thick crust, you must make two rounds, put one on top of the other, & allow to rise 20-30 minutes before adding toppings.

A pizza stone in the oven makes a huge difference in texture.


This recipe will yield 2 loaves of bread, or 2 thick (doubled) personal pizzas, or 4 thin personal pizzas.

Experiment!

instead of AP flour, try bread flour, or whole wheat mixtures for different textures.


instead of butter, try olive oil, or shortening, or nothing at all.


instead of milk, try water, or beer, (mmm, Guinness! I can't wait to try that one!) or even chicken soup!

(Who knows what it will taste like until you try it)

Also, raise liquid from 3/4 cup  to 1-1/2 cups if you increase flour to 3 cups.. but its a crapshoot  pending your temperature & humidity. the best thing is just to add more liquid if it gets too dry, & more flour if its too wet.

Rule of thumb is its ready when it pulls away from the bowl, but you can still add a lot more flour at this point.


Bon appetit!

CrossEyedDave