I have been very neglectful of this category but I plan to rectify that starting now.
This was conceived as a place to talk about all things food related, from interesting restaurants I’ve eaten at, to cookbook reviews, cooking stories, what ever. But I’ve been busy lately, so not only have I not had time to devote to this area, I haven’t even been able to spend time in the kitchen or dine out.
To give this space some new purpose, I’d like to invite you to post any recipes you have. Maybe it’s that special dish you whip up when you’re trying to impress someone, or maybe it’s just one you came across recently that looks interesting and worth a try. Feel free to post it here.
Here’s a quick and simple seafood dish I came across from Cooking Light magazine. Doesn’t take long to prepare or cook. I may give this one a try myself.
Provencale Shellfish Stew
INGREDIENTS
1 medium onion, peeled and quartered
1 celery stalk, quartered
2 garlic cloves, peeled
1 tablespoon olive oil
2 (8-ounce) bottles clam juice
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
1/2 teaspoon dried thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
1 pound medium shrimp, peeled and deveined
12 small mussels or clams, scrubbed and debearded
1/4 cup chopped fresh parsley
2 teaspoons dried basil
1 teaspoon grated orange rind
1/4 cup orange juice
INSTRUCTIONS
Buying peeled and deveined shrimp costs a little more, but it’s a welcome convenience, especially when you’re in a hurry to get dinner on the table.
1. Place onion, celery, and garlic cloves in a food processor, and pulse to chop.
2. Heat the oil in a Dutch oven over medium-high heat; add chopped vegetables. Saute 5 minutes; stir in clam juice and tomatoes. Bring to a boil; add thyme, pepper, and saffron. Reduce heat to medium; cook 10 minutes.
3. Add shrimp and mussels; cook 3 minutes or until shrimp are done and mussels open. Discard any unopened mussels. Remove from heat; stir in remaining ingredients.
YIELD: 6 servings (serving size: 1 cup)
PREPARATION TIME:10 minutes
COOKING TIME: 20 minutes
NUTRITIONAL INFO
CALORIES 217 (20% from fat); FAT 4.8g (sat 0.7g, mono 2g, poly 1g); PROTEIN 31.3g; CARB 11g; FIBER 0.8g; CHOL 155mg; IRON 18.7mg; SODIUM 355mg; CALC 143mg
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Not Big Mama’s Apple Cobbler
INGREDIENTS
3/4 cup packed light brown sugar
1 teaspoon freshly grated lemon peel
1/2 teaspoon cinnamon
4 tablespoons butter
10 Granny Smith apples, peeled, cored,
and thinly sliced
3 cups flour
1/4 cup plus 1 tablespoon sugar
1 tablespoon baking powder
3/4 teaspoon salt
3/4 cup cold butter, cut into pieces
1 1/2 cups coarsely shredded sharp
Cheddar cheese
1 cup buttermilk
Preheat oven to 375.
In a large bowl, mix brown sugar, lemon peel and cinnamon.
In a 12-inch skillet, melt 2 tablespoons
butter over medium-high heat. Add half the apples;
cook, stirring, 5 minutes, until tender. Gently stir into sugar mixture. Repeat process with remaining 2 tablespoons butter and apples. Transfer filling to a 13″ x 9″ baking dish; cover and keep warm.
In a large bowl, combine flour, 1 tablespoon
sugar, baking powder and salt. With a pastry
blender or 2 knives used scissor-fashion, cut in
butter until mixture resembles coarse crumbs. Stir in Cheddar and buttermilk. Turn dough onto a work surface (dough will be crumbly). Knead until dough is smooth and holds together.
Uncover filling. Drop dough by walnut-size
pieces over apple mixture to cover; sprinkle with
remaining 1/4 cup sugar. Bake until filling is hot and bubbling and biscuits are golden, 35 to 40 minutes.
Let stand 15 minutes before serving. Top with vanilla ice cream.
Artichoke Pasta Salad and Veggie Lasagne Swirls
Argh! It didn’t post the link.
http://www.blackgayblogger.com/archives/000177.html