THE EUCALYPTUS TREE...The world's finest Cuisine

[starrynightin64]

the potato & leek soup is making me hungry

 

[koalabear]

Thanks LB!!

How about a really yummy Aussie recipe for the thread?


Jumbuck Stew

You need:
1 kilogram lamb shoulder chops
2 tablespoons flour
salt and to taste
2 teaspoons curry powder
1 and a half teaspoons ground ginger
2 tablespoons butter or oil
1 large onion (sliced)
2 tablespoons brown vinegar
4 tablespoons worchester sauce
4 tablespoons tomato sauce
2 tablespoons brown sugar
1 cup of stock
500g pumpkin

Method:
Trim chops. Mix flour with salt, pepper, curry powder and ginger and coat chops with mixture.

Heat half the butter or oil in a heavy pan and brown lamb on both sides.

Remove to a plate. Add remaining butter to pan with onion and cook gently until soft. Return lamb to pan.

Mix vinegar, sauces, sugar and stock and pour over lamb. Cover, bring to a simmer, reduce heat to low and simmer gently for one hour.

Skim any fat off the surface and add pumpkin which has been peeled and cut into large pieces.

Cover and cook for a further 30 minutes or until lamb and pumpkin are tender.

 

[koalabear]

hd

Re grilled, foiled wrapped veggies....

If you get vidalia onions in your area..they are YUMMY fixed like this!


One thing I have learned recently is when I'm fixing canned green beans, drain the water they've been packed in, pour them in the pot, cover them with fresh water, add a beef bullion cube and some chopped onions...let the water boil for about 15 minutes...and it tastes like granny's green beans fresh out of the garden.

 

[koalabear]

egg do's & don'ts

and I found this just to be sure. I don't do store bought eggs. I buy from a farm and they still have real shells not a thin coating...lol

The freshness of an egg is not only determined by the date when the egg was laid, but also by the way the egg has been stored. Proper handling and storage is perhaps the most important factor in determining freshness. If a freshly laid egg is left at room temperature for a full day, it will not be as fresh as a week old egg that has been refrigerated between 33° and 40°F from the time it was laid.

According to the U.S. Dept. of Agriculture (USDA):

Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them, indicating they came from a USDA-inspected plant, must display the 'pack date' (the day that the eggs were washed, graded, and placed in the carton). The number is a three-digit code that represents the consecutive day of the year (the 'Julian Date') starting with January 1 as 001 and ending with December 31 as 365.

Though not required, most egg cartons also contain a "sell by" date beyond which they should not be sold. In USDA-inspected plants (indicated by the USDA shield on the package), this date can't exceed 30 days beyond the pack date which is within USDA regulations. Always purchase eggs before their "sell by" date.

How long are eggs good after the sell date?

Refrigerated raw shell eggs will keep without significant quality loss for about 4 to 5 weeks beyond the pack date or about 3 weeks after you bring them home."

A general rule to follow is that any egg that looks or smells odd should not be used. If an egg is bad you will know it. Just smell the egg! Just crack each egg in a small bowl, smell it - your nose will tell you!.

What is the best way to store eggs?

Buy refrigerated eggs and store them in the refrigerator as soon as your get home. However, even under refrigeration, eggs slowly lose carbon dioxide, which enlarges the size of the air cell and causes the yolk to flatten and the white to spread.

 

[koalabear]

the potato & leek soup is making me hungry

Have someone ! make you some.........

 

[koalabear]

Thanks LL815

Red Velvet Cheesecake

1 1/2 cups Nabisco Chocolate wafer crumbs (about 3/4 box, processed
in blender)
1/4 cup (1/2 stick/2 oz./56g) butter, melted
1 tablespoon granulated sugar
3 (8-ounce) packages cream cheese, softened
1 1/2 cups granulated sugar
3 tablespoons unsweetened cocoa
1/8 teaspoon baking soda
4 large eggs, lightly beaten
1 cup sour cream
1/2 cup whole buttermilk
2 teaspoons vanilla extract
1 teaspoon distilled white vinegar
2 (1-ounce) bottles red food coloring

Topping:
1 (3-ounce) package cream cheese, softened
1/4 cup (1/2 stick/2 oz./56g) butter, softened
2 cups powdered sugar
1 teaspoon vanilla extract
3/4 cup chopped pecans, lightly toasted (optional)

Garnish: (optional)
Fresh mint sprigs
White chocolate curls

Instructions:
Stir together wafer crumbs, melted butter, and 1 tablespoon
granulated sugar; press mixture into bottom of a 9-inch springform
pan.

Mix 1 1/2 cups sugar, cocoa and baking soda. Beat 3 (8-ounce)
packages cream cheese and sugar mixture at medium-low speed with an
electric mixer 1 minute. Add eggs and next 5 ingredients, mixing on
low speed just until fully combined. Pour batter into prepared crust.

Bake at 325 degrees for 10 minutes; reduce heat to 300 degrees, and
bake for 1 hour and 15 minutes or until center is firm. Run knife
along outer edge of cheesecake. Turn oven off. Let cheesecake stand
in oven 30 minutes. Remove cheesecake from oven; cool in pan on a
wire rack 30 minutes. Cover and chill 8 hours.

Topping:
Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium
speed with an electric mixer until smooth; gradually add powdered
sugar and vanilla, beating until smooth. Spread evenly over top of
cheesecake. Spread pecans over topping and press lightly with hand
(optional). Chill at least 3 hours. Remove sides of springform pan.
Garnish, if desired, with fresh mint, white chocolate curls or other
seasonal greenery.

Makes 10-12 servings.

 

[koalabear]

Thanks Molly!

http://i48.photobucket.com/albums/f207/steelersfan0721/Chocolate_n_Peanut_Butter_Ribbon_De.jpg

Prep Time: 15 min
Total Time: 4 hr 15 min
Makes: 12 servings


Ingredients:
12 NUTTER BUTTER Peanut Butter Sandwich Cookies, divided
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/2 cup creamy peanut butter
1/2 cup sugar
2 tsp. vanilla
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed, divided
2 squares BAKER'S Semi-Sweet Baking Chocolate, melted


Preparation:
CRUSH 8 of the cookies in resealable plastic bag with rolling pin. Mix cookie crumbs and butter. Press onto bottom of foil-lined 9x5-inch loaf pan. MIX cream cheese, peanut butter, sugar and vanilla with electric mixer on medium speed until well blended. Gently stir in 3 cups of the whipped topping. Spoon 1/2 cup of the cream cheese mixture into small bowl. Stir in melted chocolate until well blended; set aside. Spoon half of the remaining cream cheese mixture over crust. Top evenly with chocolate mixture; cover with remaining cream cheese mixture. FREEZE 4 hours or overnight until firm. Invert onto plate. Remove foil, then re-invert onto serving platter so that crumb layer is on bottom. Coarsely break the remaining 4 cookies. Top dessert with remaining whipping topping and cookies.


This is so very yummy.... Nice thread btw bear

...........

 

[koalabear]

Ll815

Peanut Butter Brownie Cookies
Peanut Butter Brownie Cookies

Prep Time:
1 hour


Ready In:
1 hour 30 minutes



Ingredients:
1 (19.5-oz.) pkg. Pillsbury® Brownie Classics Traditional Fudge Brownie Mix
1/4 cup butter, melted
4 oz. cream cheese (from 8-oz. pkg.), softened
1 egg
1 cup powdered sugar
1 cup Jif® Creamy Peanut Butter
1/2 (16-oz.) can or 3/4 cup chocolate fudge ready-to-spread frosting


Preparation Directions:
1. Heat oven to 350°F. In medium bowl, beat brownie mix, melted butter, cream cheese and egg 50 strokes with spoon until well blended (dough will be sticky).

2. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart to make 24 cookies; smooth edge of each to form round cookie.

3. In small bowl, mix powdered sugar and peanut butter with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls into 24 balls. Lightly press 1 ball into center of each ball of dough.

4. Bake 10 to 14 minutes or until edges are set. Cool cookies on cookie sheets at least 30 minutes.

5. Remove cooled cookies from cookie sheets. Spread thin layer of frosting over peanut butter portion of each cooled cookie.



Yield:
24 cookies




High Altitude: (Above 3500 Ft.)
(ABOVE 3500 FEET): Before baking, flatten cookies slightly. Bake at 350°F. for 11 to 15 minutes.

 

[koalabear]

Thanks Free Spirit

Pea and Ham soup
I usually make a big pot of this and then freeze individual portions. It's really yummy.

You need:

1 cup green split peas
8 cups boiling water
1 large bacon bone, lean
1 medium chopped onion
1 medium chopped carrot
2 sticks celery
2 cloves garlic, crushed
1 bay leaf
ground black pepper



Method:

Simmer peas in water for 2 mins then allow to sit for 1 hour. Add reaming ingredients and simmer for at least 2 hours. Remove bones and season if need be, it should be salty enough though.

Microwave version

Same method but only use half the amount of water initially and add the remaining water at the end,the reason being that your microwave may not take the volume. Cover & cook on high for 10 mins then on medium for 40mins.

Serving Suggestion: Serve with multigrain roll
Energy 600 kJs
Fat net with lean bones

 

[koalabear]

Tip for those unripe avocados.. put them in a brown paper bag with a banana to ripen.
Last edited by ICR : 05-02-2007 at 09:56 PM. Reason: I'm a ditz avocados are green.

 

[koalabear]

Grilling Vegetables

For the best results, rub the vegetables with vegetable oil or toss them with a clear or light marinade prior to grilling.

Although some cooks prepare corn for the grill by soaking it in its husk and grilling it cloaked, this method steams the vegetable rather than grilling it. For the smoky flavor typical of grilled foods, husk the ears and cook them directly on the grill rack.

Eggplant can be cut lengthwise or crosswise into 1/2-inch-thick slices.

Red, purple, orange, white, yellow, and green peppers are tasty when grilled. Add them to appetizers, sandwiches, and home-baked breads and pizzas as well as salads.

Potatoes can be cooked whole or cut into halves, thick slices, or wedges. To reduce grilling time, blanch cut potatoes for 10 to 15 minutes before grilling.

Summer squash, including zucchini, yellow squash, and pattypan, can be cut into chunks and used for kabobs. You can also slice them lengthwise.

Select firm ripe tomatoes or plum tomatoes for grilling. Cherry tomatoes are easily cooked on skewers.

To prevent onion slices or wedges from falling through the grill rack, cut a large onion into 1/2-inch-thick slices or inch-wide wedges, then push a small metal or water-soaked bamboo skewer through the onion sections to secure them.

To roast peppers, put whole peppers on the grill over medium heat for 15 to 20 minutes, turning occasionally until skin is charred on all sides. Put the peppers in a brown bag, fold over the top to seal, and cool for about 15 minutes. Then cut peppers lengthwise in half and discard stems and seeds; place cut-side down on work surface and scrape off skin with a small knife.

To roast portabello mushrooms, brush with olive oil and grill 4 to 5 minutes each side.

Asparagus: Break off and discard tough asparagus ends. Blanch tips in a large pot of boiling salted water for a minute or two (depending on size), just to remove the raw taste. Drain and transfer to ice water to stop the cooking. Drain again and pat dry. Roll in olive oil. Sprinkle with kosher salt. Cook directly over hot coals, turning the asparagus with tongs as they color, until they are lightly blistered by the grill and hot throughout, about 2 minutes.

Carrots: Leave skinny carrots whole. If carrots are thick at the top and thin on the bottom, cut them in sections and halve the thick ends. Roll carrots in olive oil and season with salt and pepper. Grill over indirect heat until softened, about 20 minutes, moving them progressively closer to the coals.

Potatoes: Roll whole red potatoes, about 1 1/2 inches in diameter, in olive oil. Season with salt and pepper. Grill over indirect heat until the potatoes can be pierced easily, 30 to 40 minutes, moving them progressively closer to the coals.

Sweet potatoes: Grill large, whole sweet potatoes directly on ash-covered coals (not on the grate). Mound some of the coals around the sweet potatoes. Give them a quarter-turn about every 15 minutes so the skin chars evenly. Keep vents partially closed and grill covered so fire does not get too hot. Sweet potatoes weighing about a pound will take 45 to 50 minutes. Split in half and serve with butter.

 

[koalabear]

Grilling Fruits

Apples: Cut 2 large apples into quarters, then core and peel. Brush with melted butter. Grill over indirect heat (not directly over the coals) until softened, about 45 to 55 minutes, moving them progressively closer to the coals. Remove from grill, sprinkle with brandy or rum and top with vanilla ice cream.

Bananas: Put whole ripe bananas, unpeeled, directly over ash-covered coals and cook, turning occasionally, until they are soft, about 15 minutes. Peel carefully, slice and serve over vanilla ice cream or frozen yogurt.

Melon: Halve a medium cantaloupe lengthwise and remove the seeds. Cut each half into six wedges. Peel the wedges. Brush the melon with melted butter. Grill directly over coals until hot throughout and lightly marked, 3 to 5 minutes. Serve with grilled pork or ham steak

 

[koalabear]

Thanks BW!

Recipe number 1... This is something I love, and even though the recipe says that you should cook the salmon until it flakes easily, I prefer to cook salmon medium rare - it's much more moist and holds a lot more flavor. But I also realize that some people can't handle the thought of fish that's not fully "cooked," even though medium rare is actually fully cooked...

Grilled Cilantro Salmon

INGREDIENTS:

* 1 bunch FRESH cilantro leaves, chopped
* 2 cloves garlic, chopped
* 2 cups honey
* juice from one lime
* 4 salmon steaks
* salt and pepper to taste

METHOD:

1. In a small saucepan over medium-low heat, stir together cilantro, garlic, honey, and lime juice. Heat until the honey is easily stirred, about 5 minutes. Remove from heat, and let cool slightly.

2. Place salmon steaks in a baking dish, and season with salt and pepper. Pour marinade over salmon, cover, and refrigerate 10 minutes.

3. Preheat an outdoor grill for high heat.

4. Lightly oil grill grate. Place salmon steaks on grill, cook 5 minutes on each side, or until fish is easily flaked with a fork.

Serves 4

 

[koalabear]

BW again

This one is actually taken from Kikkoman, but it's a good recipe that I've used before. I'm not much on beef ribs, usually - I much prefer baby-back pork ribs. But the teriyaki works well, especially on the grill...

Barbecued "Korean" Ribs

INGREDIENTS:

* 4 pounds beef short ribs, 2-1/2 inches long
* 2/3 cup Teriyaki Sauce
* 1 tablespoon sesame seeds, toasted
* 1 teaspoon sugar
* 2 teaspoons hot pepper sauce
* 2 large cloves garlic, pressed

METHOD:

1. Score meaty side of ribs, opposite bone, 1/2 inch apart, 1/2 inch deep, lengthwise and crosswise. Place ribs in large plastic food storage bag.

2. Combine teriyaki sauce, sesame seed, sugar, pepper sauce and garlic; pour over ribs. Press air out of bag; close top securely. Turn bag over several times to coat all pieces. Refrigerate at least 4 hours, preferably overnight, turning bag over occasionally.

3. Remove ribs; discard marinade.

4. Grill or broil 4 inches from hot coals or heat source 15 to 18 minutes, or until ribs are brown and crisp. Turn ribs over occasionally.

Serves 4

 

[koalabear]

Thanks crvygirl!

My favorite grilled salmon recipe -

Whole salmon fillet - 2-3 lbs, skin on, pin bones removed
2 Tbs Butter
1/4 cup Brown Sugar
2 Tbs Soy Sauce
1/3 cup spicy whole grain mustard
Onion Powder (optional)
Fresh ground black pepper (not optional )

Prepare a charcoal grill to medium hot, or just turn on your gas grill and preheat. This cooks best over indirect heat.
1. Melt butter, remove from heat and dissolve the sugar in the butter. Allow to cool a bit, then stir in the soy sauce, and the mustard. Allow the mixture to cool until thickened somewhat.
2. Put the salmon fillet on a doubled sheet of foil, or on a single sheet of heavy foil. The foil should be large enough to hold the fillet with several inches all around. Fold the excess up around the fillet to create a lip, close to the edge of the fish.
3. Spread the glaze over the raw fish, being sure to coat the whole fillet. Grind black pepper over, and sprinkle with onion powder if desired.
4. Slide the fillet on the foil onto the hot grill. Close the lid. No peeking. 25 -35 minutes over indirect heat will cook the fish perfectly, and brown the glaze beautifully.
5. To serve, slice with a spatula crosswise, then slide the spatuala between the skin and the fish - the skin will stick to the foil.

Yummy.

Note to self - buy salmon.

 

[koalabear]

more from Chef BW

Bacon-Wrapped Double-Cut Pork Chops with Homemade Andouille Sausage Stuffing and Ham Hock Gravy

INGREDIENTS:

* 4 tablespoons vegetable oil
* 1/2 pound andouille sausage, finely chopped (Recipe Below)
* 1/2 cup chopped onions
* 1/4 cup chopped bell peppers
* 1/4 cup chopped celery
* 2 tablespoons chopped garlic
* 4 cups crumbled cornbread
* 2 cups chicken stock
* Salt and cayenne
* 4 each double cut loin pork chops, bone in and about 14 ounces each
* 16 slices of raw bacon
* Ham hock gravy (Recipe Below)

METHOD:

Preheat the oven to 400 degrees F. Heat 1 tablespoon of the vegetable oil in a large skillet over medium heat. Add the andouille sausage and cook, stirring, for about 3 minutes. Add the onions, bell peppers, and celery. Cook, stirring, for about 5 minutes or until the vegetables are wilted. Season with salt and pepper. Stir in the garlic. Add the cornbread and stock and mix well. Season with salt and cayenne. Cook, stirring, for about 2 to 3 minutes. Remove from heat. Cool the dressing. Make a 1 to 2-inch slit on the side of the pork chop. Season the entire chop with salt and cayenne. Stuff each pork chop with a good amount of the stuffing, about 1/2 to 3/4 cup. The chop will be very full. Wrap each chop with 4 slices of the bacon, making sure that each end of bacon over laps the other. Heat the remaining oil in a large skillet over medium--high heat. Carefully lay the chops in the pan. Sear the chops for about 4 to 5 minutes on one side, or until one side of the bacon is crispy. Flip the chops over and continue to sear for 4 minutes. Remove the chops from the heat and place in the oven. Roast the chops for about 6 to 8 minutes for medium. Remove the chops from pan and allow to rest for a couple of minutes before serving.

Yield: 4 servings
------------------------------
Andouille Sausage

(For this, you will need a smoker, preferably a good one, but you *can* use one of the smokers that you place in your oven, but you'll have to do it small batches rather than doing the whole thing in one shot.)

INGREDIENTS:

* 1 boneless pork butt, about 5 pounds, cut into 1-inch pieces
* 1/2 cup Rustic Rub
* 1 1/2 teaspoons chili powder
* 1/4 cup paprika
* 1 1/2 teaspoons file powder
* 3 teaspoons freshly ground black pepper
* 1 teaspoon cumin
* 1 1/2 teaspoons crushed red pepper
* 2 teaspoons garlic powder
* 2 teaspoons salt
* 1/4 cup chopped garlic

METHOD:

Prepare the smoker. In a mixing bowl, toss the pork with the remaining ingredients together. Cover and refrigerate for 24 hours. Remove from the refrigerator and pass the meat through a meat grinder with a 1/2-inch die attachment. Remove half of the meat and pass through the grinder a second time. Form the mixture into 4-ounce patties. Place the patties in the smoker and smoke for 25 to 30 minutes. Remove from the smoker and cool.

Yield: 5 pounds

NOTE: Rustic Rub is a product from Emeril Lagasse - available in grocery stores.
-------------------------------
Ham Hock Gravy

INGREDIENTS:

* 3 tablespoons olive oil
* 1 cup chopped yellow onions
* 1 cup chopped green bell peppers
* 1/2 cup chopped celery
* 1 teaspoon minced garlic
* 1 tablespoon tomato paste
* 1 cup dry red wine
* 2 medium ham hocks (about 1 1/2 pounds)
* 6 cups veal stock, or rich beef stock
* 2 tablespoons unsalted butter
* 2 tablespoons all-purpose flour
* Salt
* Freshly ground black pepper

METHOD:

In a Dutch oven or large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and celery, and cook, stirring, until they begin to caramelize, about 5 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the tomato paste, stir well to combine, and cook until it begins to brown, about 1 1/2 minutes. Add the red wine and cook, stirring, to deglaze the pan and loosen any bits clinging to the bottom. Add the ham hocks and veal stock, and bring to a boil. Reduce the heat to medium and simmer until reduced by half, 2 hours and 45 minutes. Remove from the heat. Remove the ham hocks and set aside to cool. Meanwhile, in a small saucepan, melt the butter over medium heat. Add the flour, whisking constantly, until smooth and starting to thicken, about 2 minutes. Continue to cook, constantly stirring with a wooden spoon until the roux has a nutty aroma and becomes a light peanut butter color, 3 to 4 minutes. Remove from the heat and cool. Whisk the cooled roux into the hot gravy and bring to a boil. Reduce the heat to medium-low and simmer for 5 minutes until thickened. Cover to keep warm.
Remove the fat and skin from the ham hocks and discard. Remove the meat from the bone and finely chop. Return the meat to the gravy, add salt and pepper to taste, and keep covered until ready to serve with the stuffed pork hops.

Yield: 2 cups

 

[koalabear]

Bw

I believe it was Starry who asked for something using cast iron...

Cast Iron Cornbread with Orange Honey Butter

Orange Honey Butter

INGREDIENTS:

* 6 Tbsp. Unsalted butter, room temperature
* 1 Tsp. Salt
* 1 Tbsp. Orange juice concentrate
* 1 Tbsp. Honey

METHOD:

Place the softened butter in a bowl with the salt and whisk until creamy. Whisk in the orange juice concentrate, then the honey. Whisk until smooth. Set aside.

Cornbread

INGREDIENTS:

* 1 Cup Yellow cornmeal
* 1 Cup All-purpose flour
* 2 Tbsp Granulated sugar
* 1 Tsp. Salt
* 1-1/2 Tsp. Baking powder
* 1/2 Cup Buttermilk
* 1/2 Cup Milk
* 1 Egg
* 6 Tbsp. Unsalted butter, melted and cooled
* 1 Tbsp. Lard - (Yes, LARD )

METHOD:

Preheat oven to 425 degrees. Place a seasoned 10-inch cast iron skillet on the center rack and heat for 15 minutes. While the pan is heating, stir together the cornmeal, flour, sugar, salt, and baking powder in a large bowl. In another bowl, whisk the buttermilk, milk, and egg until well blended. Whisk in the cooled butter. Add the mixture to the dry ingredients, and stir with a wooden spoon *JUST* until completely blended. Remove the skillet from the oven and add the lard. As it melts, brush it evenly over the inside, coating the bottom and the sides. Pour the batter into the pan, spreading evenly. Bake about 20 minutes on the center oven rack, until a toothpick inserted in the center comes out clean. Remove from the oven and brush with a little of the Orange Honey Butter. Cool about 15 minutes before cutting into wedges. Serve with the remaining Orange Honey Butter.

 

[koalabear]

and more Chef BW

Okay... Back to the Grill again...

Asian Marinated Grilled Pork Roast

INGREDIENTS:

* 1 - 6 lb. Bone-in pork roast
* 1/2 Cup Orange Juice
* 2 Tbsp. Frozen concentrated orange juice
* 2 Tbsp. Honey
* 1 Tbsp. Soy sauce
* 1 Tbsp. Olive oil
* 1 Tbsp. Minced garlic
* 1 Tbsp. Fresh ginger
* 1 Tbsp. Chinese five spice blend
* 1 Tsp. Asian chili paste

METHOD:

Bone out the roast, reserve and freeze the back ribs for another time. Mix all other ingredients in a shallow baking dish. Score the meat, then add to the pan, and spoon to coat all surfaces. Cover and refrigerate for at least 4 hours, turning occasionally. Place on a medium hot grill, cook to about 155-160 degrees. (Yes, get a meat thermometer - it's a wonderful tool!!) Let rest ten minutes before carving and serving.

 

[koalabear]

Bw

I *should* have posted this when I posted the cilantro salmon recipe - they go together REALLY well...

Tomato, Basil & Crouton Salad

INGREDIENTS:

* 3 Cups Italian croutons (Recipe Below)
* 3 lbs. Italian plum tomatoes, cut into small wedges
* 1 LARGE bunch fresh basil
* Balsamic vinaigrette Dressing (Recipe Below)
* 1/2 lb. Ungrated Parmesan cheese
* 1/2 lb. Ungrated Romano cheese

METHOD:

Place the tomato wedges in a large salad bowl. Remove stems from the basil, roll the leaves tightly and cut into julienne strips, add to tomatoes. Add croutons, then add the dressing, toss and serve immediately with small wedges of Parmesan and Romano on the side.
-----------------------
Italian Croutons

INGREDIENTS:

* 1 Loaf fresh Italian bread
* 1/2 Tsp. Dried basil leaves
* 1/4 Tsp. Dried oregano leaves
* 2 Tbsp. Grated Parmesan cheese
* 2 Tbsp. Grated Romano Cheese

METHOD:

Quater the loaf of bread lengthwise, then cut into one inch slices. Spread evenly on a large cookie sheet, and place in a warm (225 degree) oven. Bake until golden brown and very crusty to the touch, about 20-30 minutes. Remove from oven, and in a large bowl, immediately toss with basil, oregano, and cheeses. Cool completely. Use 3 cups for the salad, and reserve the rest to serve with scrambled eggs the following morning.
-----------------------
Balsamic Vinaigrette Dressing

INGREDIENTS:

* 1 c. olive oil
* 1/2 c. balsamic vinegar
* 3 to 5 cloves garlic, minced
* 3 tbsp. Parmesan cheese
* Salt and pepper to taste

METHOD:

Whisk together vinegar, garlic and grated cheese. Gradually add the olive oil. Salt and pepper to taste.

 

[koalabear]

Bw

So... If you can locate some Goldipt, or a similar product, and you feel adventurous enough to experiment with the herbs and spices, this is my recipe for a Provencal salmon filet...

Provencal Salmon

INGREDIENTS:

* Two eggs
* 1/2 - 3/4 Cup light cream

1/2 Tsp. EACH of the following dried herbs and spices:

* Thyme
* Rosemary
* Marjoram
* Oregano
* Basil
* Savory
* Lavender
* Hysope
* Sage

* 1 Lb. Goldipt or similar product

* 4 Fresh salmon filets, skin removed

METHOD:

Rinse the salmon filets and pat dry, set aside. In shallow baking pan, mix together the spices and the Goldipt. In a bowl, whisk together the eggs and milk until smooth. The less cream you use, the thicker the egg wash, and the heavier the coating will be on the salmon. Dip the salmon filets one at a time in the egg wash, then coat with the herb blend. In a large, cast iron skillet over medium high heat, add about 1 to 2 Tbsp. of good olive oil, coat the bottom of the pan. Place the salmon, one pice at a time, in the pan and cook, just until brown, then turn. Make sure that all sides of the filets are browned, and set aside. Wipe the skillet, then return the filets to the pan. Place the skillet in a 425 degree oven until cooked to medium rare, or fully cooked, if that's the way you like to ruin good salmon...

 

[koalabear]

Thanks starry

Corn Relish

1 quart white corn
1 quart yellow corn
1 cup chopped celery
1 cup chopped onion
1 cup chopped red bell pepper
1 cup chopped green bell pepper
2 cups sugar
2 tablespoons dry mustard
1 tablespoon celery seeds
1 tablespoon mustard seeds
1 tablespoon salt
1 tablespoon turmeric
1 quart apple cider vinegar
1 cup water

combine all ingredients in a large sauce pan, bring to boil , then reduce heat and simmer for 20 minutes pack the relish into hot jars leaving 1\4 inch head space adjust the caps

 

[koalabear]

Dgo

Roasted Chicken with Garlic Confit Recipe courtesy Gourmet Magazine
Show: Sara's Secrets
Episode: Five Ingredients or Less


Some markets sell peeled fresh garlic cloves, which save time. You can use the leftover garlic oil from this recipe for sauteing greens or tossing with pasta. Garlic cloves can be cooked 1 week ahead and kept in oil, covered and chilled. Leftover garlic oil keeps, covered and chilled, 1 week.


12 garlic cloves (about 1 head), lightly smashed and peeled
3 fresh thyme sprigs
3/4 cup plus 1 tablespoon olive oil
1 (3-pound) chicken, quartered
1 tablespoon unsalted butter, softened


Put oven rack in upper third of oven and preheat oven to 500 degrees F.
Cook garlic, thyme, and 3/4 cup oil in a 1 to 1 1/2-quart heavy saucepan over low heat, uncovered, until garlic is very tender but not golden, about 25 minutes.
While garlic is cooking, pat chicken pieces dry and rub all over with butter and remaining tablespoon oil. Sprinkle all over with salt and pepper. Arrange chicken, skin sides up, in a shallow baking pan and roast 20 minutes.

Transfer garlic to a small bowl along with 1 tablespoon garlic oil and mash with a fork. Spread mashed garlic over skin of roasted chicken, then return chicken to oven and roast until just cooked through and skin is crisp, about 5 minutes.

 

[Morrigu]

Tis ok, leaving now.........cool recipes

 

[koalabear]

burp.........

 

[koalabear]

oops......you may encounter dead links....still under construction......

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