EdibleMenu
Salmon Kedgeree
My Most Recent Ratings
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Fresh Herb Salad w/ Shallot & Truffle Vinaigrette[I posted this recipe.]
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Crispy Salmon w/ a Tomato Basil Beurre Blanc[I posted this recipe.]
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Twice Baked Potatoes[I posted this recipe.]
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Cajun Spiced Pork Chops w/ Cranberry-Apple Chutney[Almost every cookbook I've ever read recommends cooking pork to 170-185 degrees. I promise that this will result in overcooked meat. The real danger in pork comes from Trichinosis, which is killed at 137 degrees. To leave a safe margin for thermometer inaccuracy, I strongly recommend cooking your pork to 150-165 degrees. The pork will be tender and incredibly juicy.] [I posted this recipe.]
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Salmon Kedgeree[I posted this recipe.]
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Bruschetta w/ Tomato & Basil*To chiffonade the basil simply stack a bunch of leaves on top of each other, roll them up width-wise and slice them into little ribbons. [I posted this recipe.]
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Macaroni w/ Bleu Cheese & Mushroom[I posted this recipe.]
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Broccoli Soup w/ Herbed Goat Cheese & Toasted Walnuts*I took some goat cheese and rolled it in some Italian Herbs, then formed it into a roll and placed it in the fridge to set. This way I could cut circles out of it. [I posted this recipe.]
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All-in-1 Veggie Breakfast[I posted this recipe.]
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Chicken Salad Stuffed Tomatoes[I posted this recipe.]
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Mixed Mushroom Salad on Toast*You can buy a pack of mixed mushrooms from the grocer (shiitake, oyster, button, cremini, etc.), or you can mix your own. Dried mushrooms are okay too, just rehydrate them in hot water for 20 minutes. [I posted this recipe.]
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Hummus & Crostini[I posted this recipe.]
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Homemade Basil Gnocchi*You can use fresh mashed potatoes for better flavor, but you have to remove all the skin first and make sure that you thoroughly whip ALL of the lumps out. For brevity's sake I'm using instant potatoes for this blog. [I posted this recipe.]
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Sharp Cheddar & Jalapeño Scones*It is important to keep your ingredients cold, so once you're done prepping the butter, for example, put it back in the cooler until you're ready to use it. **When you're mincing your jalapeño, go ahead and mince up everything; the seeds, the veins, all of it. Jalapeños aren't overly spicy and I think you'll be disappointed if you take out the seeds. These aren't like habañeros, so don't be afraid. [I posted this recipe.]
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Toasted Pumpkin Seeds[I posted this recipe.]
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Russian Borscht (Beet Soup)The beet is the most intense of vegetables. The radish, admittedly, is the more feverish, but the fire of the radish is a cold fire, the fire of discontent not passion. Tomatoes are lusty enough, yet there runs through tomatoes an undercurrent of frivolity. Beets are deadly serious. -Tom Robbins, Jitterbug Perfume [I posted this recipe.]
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Blackened Salmon w/ Wild Rice & Cajun Alfredo*I use 26/30 shrimp because they're pretty small. "26/30" means that there are an average of 26-30 shrimp in a pound. "16/20" shrimp are larger and more commonly used in shrimp cocktails. These are the two most commonly found sizes in super-markets. There are also "41/50" shrimp and "90/110" shrimp also known as "popcorn" shrimp. [I posted this recipe.]
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Stuffed Chicken w/ Roasted Red Peppers & Herbed Goat Cheese*Herbes de Provence [EHRB duh proh-VAWNS] is a basic assortment of the most commonly used herbs in Southern France; basil, fennel, lavender, marjoram, rosemary, sage, savory, and thyme. [I posted this recipe.]
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Roasted Heirloom & Smoked Mozzarella Caprese SaladWhat is an Heirloom Tomato? The advent of megaagriculture in America has seen the gradual depletion of ancient varieties of native nonhybrid plants. Unfortunately for those who appreciate full-flavored fruits and vegetables, produce-seed conglomerates focus only on those strains that have mass-market appeal - which means they're beautiful and hardy, but not necessarily the best-tasting. Fortunately, about 25 years ago some dedicated individuals began saving what they could of the remaining open-pollinated (without human intervention) seed varieties, which have become known as "heirloom seeds." -Food Lover's Companion [I posted this recipe.]
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Fresh Peach Yogurt Soup w/ Pistachios & Candied Mint Leaves[I posted this recipe.]
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on Monday, February 22, 2010
