Recipe Column
I have enjoyed cooking for over 20 years and have stumbled across many recipes and ideas that I have incorporated into my own kitchen. Many of these
thoughts and ingredient lists reside only in my mind and as I age, I am finding it harder to remember where in my mental filing cabinet I may have stored a
particular piece of information.
I have created this blog as a space to get these recipes stored permanantly and to share them with anyone interested in cooking as well as share interesting
recipes from others, cooking tips and techniques, and anything to do with the culinary pursuit.
Monday, December 17, 2007
Stuffed Mushrooms
Today on Everyday Italian, Giada De Laurentiis is cooking up one of my favorite ways to cook mushrooms; stuffed! When I stuff mushrooms, I skip the mint that she adds and dd a couple extra garlic cloves, but otherwise it is pretty much spot on with her stuffed mushroom recipe. I also only make a few and find they cook well in the toaster oven for a tasty treat that is easy to make. I will be missing some posts in the coming couple weeks as the holidays will take away much of my computing time with parties, gift buying and wrapping, etc. but I will be back in full force in the new year!
Saturday, December 15, 2007
Sweet and Salty Bok Choy
Tired of salads or cole slaw for a side item during your meals? Want to try something simply to make with a sweet and salty taste? Try this fried bok choy. Ingredients - 2 lbs bok choy
- 4 cups peanut oil
- 1 tsp salt
- 1 tbsp sugar
- Remove outer leaves of each bok choy, wash and pat dry, finely shred with a chef's knife or a food processor.
- Heat the peanut oil in a large skillet or wok.
- Add the shredded bok choy in small batches and fry for 30-40 seconds until they become crispy.
- Remove and drain on paper towels before moving to a serving bowl.
- Add the salt and sugar and toss to coat well and serve warm.
This dish is very simple to make and may become a favorite of yours like it is mine.
Friday, December 14, 2007
I'm Just Here for the Food: Version 2.0
I am a huge fan of Alton Brown and his Food Network program, Good Eats. Now, Mr. Brown has updated his classic "I'm Just Here for the Food". Following is the description direct from Amazon as I couldn't describe this fabulous book any better. Eight years ago, Alton Brown set out to create a cooking show for a new generation. The result was Good Eats, one of Food Network's most popular programs. Four years ago, Brown set out to write a cookbook for people who would rather understand their food than follow a recipe. A mix of cutting-edge graphics and a fresh take on preparing food, I'm Just Here For the Food became one of the bestselling cookbooks of the year-and received the James Beard Foundation/KitchenAid Book Award as best reference book.
This year, to commemorate and celebrate this success story (more than 300,000 copies in print), STC is pleased to announce I'm Just Here For the Food: The Director's Cut. This special edition features 10 brand-new recipes, 20 pages of additional material, a jacket that folds out into a poster, and a removable refrigerator magnet-along with everything that made the original a classic instruction manual for the kitchen. Each of the book's 15 sections is a module on a given cooking method-from pan searing to pressure cooking, stewing to steaming-with a "master" recipe and a varied selection of recipes that epitomize the technique. The text is accented throughout with food facts, history and lore, and science.Be sure to grab a copy of this terrific book and read it again and again and, oh yes, again!
Thursday, December 13, 2007
Eggplant Lasagna
I have made a variation of Chef Tom's Eggplant Lasagna before (without the zucchini, and with extra onion) and thought I would point you to his recipe today and ask you to give it a try (you can also use half mozzarella/half provolone for a smokier lasagna). Cheesy and rich, this lasagna is sure to please almost anyone who loves the noodle.
Wednesday, December 12, 2007
Pasta and Peas
This is a great combination of buttery peas and cheese mixed with a simple spaghetti to make a very tasty dish. Ingredients - 1 lb spaghetti
- 1 lb peas, shelled
- 2/3 cup heavy cream
- 4 tbsp butter
- 1 tbsp olive oil
- 1 cup freshly grated Parmesan cheese
- salt and pepper to taste
- Cook spaghetti until tender in a large pot of salted water.
- Drain pasta and drizzle with olive oil.
- In a large saucepan, melt the butter and then add the peas and cooks for 2-3 minutes.
- Add the cream and bring to a boil, reduce heat, and simmer until slightly thickened.
- Add to pasta and mix in Parmesan cheese, tossing well.
- Salt and pepper to taste and serve.
Add a nice salad and some garlic bread and you have a great dinner.
Tuesday, December 11, 2007
Ratatouille
For those of us that like to cook, it is always fun to find a movie that is at least somewhat based in the kitchen. Now, if you are anything like me and also enjoy cartoons, you will undoubtedly be thrilled to find the Disney and Pixar hit, Ratatouille. Rats in a restaurant is not normally something any of us would enjoy seeing, but here it comes off as a light hearted comedy with the classic attention to details that make most Pixar films a joy to watch. Grab a copy of Ratatouille, sit back, and prepare to be amused. Bring a rat home to your kitchen today!
Monday, December 10, 2007
Button Mushroom Soup
I love mushrooms and this hearty soup makes a great meal when served with a sandwich and a nice glass of wine. Ingredients - 1lb button mushrooms, cut into halves
- 4 cups of vegetable stock
- 1 medium Vidalia onion, diced
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 cup of milk
- salt and pepper to taste
- Add oil, onions and garlic in a large saucepan and brown onion and garlic.
- Add mushrooms and milk to the pan and simmer for 10 minutes.
- Add vegetable stock and simmer another 15 minutes until mushrooms are very tender.
- Salt and pepper to taste.
I like to have this soup with a ham sandwich, but it is also great to crumble croutons into and microwave the next day for a quick meal.
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