Some neighbors were over for dinner last night. I made spinach and feta stuffed mushrooms as an app.. I had more filling than I needed, so as usual, I put it into a ramekin and saved it for today. Today while I was heating up some leftover potatoes in the toaster oven, I put the Spinach and feta mixture in the oven also. I enjoy that little dish of spinach and feta so much, I decided that I had to share it with whomever might want to make it. It would make a great and unusual vegetable to accompany just about any main course.
1 bag cleaned and washed spinach
1/2 bunch green onions, white part only finely chopped
1 clove garlic minced
1 tsp. olive oil
4 oz. crumbled feta cheese
1 egg lightly beaten
1/4 cup romano cheese
fresh ground black pepper to taste
Cook spinach in a pot with a little water till wilted. Set aside in a colander to drain and cool. In a small saute pan heat the oil, onion, and garlic until softened. Squeeze out as much moisture from the spinach as you can.Transfer the spinach to a cutting board and chop it fine. Put the spinach, onion mixture and the rest of the ingredients into a mixing bowl and stir well to combine. Divide the mixture evenly in 4 small ramekins. Bake for 20- 25 minutes at 350. If you need more servings or want to cut down on the cheese just either add another bag of spinach at the start, for more or, use only 2 oz. of feta. You could use frozen chopped spinach, but there's no substitute for fresh. It's like OMG. Enjoy
Ciao for now, Garlichut
Sunday, March 18, 2012
Monday, March 12, 2012
Chowder cookoff
Well, I was a judge over the weekend for the Oriental Womens club anual chowder cookoff. My fellow judges were, local TV personality, meteorologist Skip Waters, and food writer Eddy Browning. Samples of chowder were tasted blindly, with the only identification being letter association. ABCD. It was fun to analyse and discuss all the different flavors and textures.
There was certainly a wide variety of styles. Most were cream based. Afew were southern style with clear broth. About half of the entries had a specific dominant flavor, be it tarragon, dill, sherry, bacon, red pepper. allthough there were some good examples, all judges agreed that there wasn't any that clearly stood out.
In the course of conversation, I mentioned a corn salad that I used to make. So for Eddy Brownings' interest in it, here is the recipe.
Mexican Corn salad
2- 15 oz. cans corn drained - or
4 cups fresh cooked corn, cut off the cob
4 oz. diced green chilis
1/4 tsp. ground cumin
2 tbs. lime juice
1/4 cup chopped fresh cilantro
1 clove garlic, sauteed in 1 tbs. olive oil to soften the flavor
salt and pepper to taste
Combine all ingredients and mix well
Enjoy
Ciao for now, Garlichut
There was certainly a wide variety of styles. Most were cream based. Afew were southern style with clear broth. About half of the entries had a specific dominant flavor, be it tarragon, dill, sherry, bacon, red pepper. allthough there were some good examples, all judges agreed that there wasn't any that clearly stood out.
In the course of conversation, I mentioned a corn salad that I used to make. So for Eddy Brownings' interest in it, here is the recipe.
Mexican Corn salad
2- 15 oz. cans corn drained - or
4 cups fresh cooked corn, cut off the cob
4 oz. diced green chilis
1/4 tsp. ground cumin
2 tbs. lime juice
1/4 cup chopped fresh cilantro
1 clove garlic, sauteed in 1 tbs. olive oil to soften the flavor
salt and pepper to taste
Combine all ingredients and mix well
Enjoy
Ciao for now, Garlichut
Saturday, March 3, 2012
New flavor search
Hello Foodies,
During this past week, I was having trouble getting into my freezer, because it was so stuffed. So I took a good look and realized I had two containers of tomato sauce and three containers of chicken stock taking up most of the space. The solution: use something up. Easiest way, make some risotto and get rid of one of the containers of stock. So, yesterday, on my way home, I stopped at the market and stood in the vegetable isle trying to figure out what to put in my risotto. Mushrooms were sounding good, but what to combine with them. I've kind of done mushroom spinach to death, so I wanted something else. I stood there looking and looking, but nothing was hitting me. Then I thought about things I had at home that I might use. Then it hit me. Pancetta, mushrooms, parsley, and fresh basil was the flavor of the day. With a plan in mind and my mushrooms in the bag, I was on my way.
1/4 cup olive oil
1/4 cup diced pancetta
8 oz, cremini mushrooms
1 small onion diced
1 cup arborio rice
3 cloves garlic minced
1 cup white wine
3 cups simmering chicken stock (approx.)
1 cup grated pecorino Romano cheese
1/4 cup chopped parsley
2 Tbs. chopped fresh basil
In your favorite risotto pan, heat 3 Tbs. olive oil. Add onion and rice and heat through till the edges of the kernels of rice begin to turn slightly translucent. (about 3-4-min.) Add the wine and stir frequently. Keep cooking till almost all of the liquid has been absorbed. Then add a ladle full of stock and stir occasionally till it also has been absorbed. In the mean time in a separate saute pan, in the remaining oil, heat the pancetta and cook till golden brown. (just like bacon) Then add the mushrooms and cook till the mushrooms have softened. (You might need a little more olive oil if the mushrooms seem too dry) Finish adding stock to the risotto a ladle full at a time till the rice is cooked through, but kernels are still a little firm. Usually this takes about 30-35 min.. Add the pancetta and mushrooms and heat through. Remove from heat and remaining ingredients . Stir well and serve.
The result was a great dish of risotto.
Try it and enjoy.
I had a little Montepulciano D'abruzzo to go with it. Delightful!!!
Ciao for now, Garlichut
During this past week, I was having trouble getting into my freezer, because it was so stuffed. So I took a good look and realized I had two containers of tomato sauce and three containers of chicken stock taking up most of the space. The solution: use something up. Easiest way, make some risotto and get rid of one of the containers of stock. So, yesterday, on my way home, I stopped at the market and stood in the vegetable isle trying to figure out what to put in my risotto. Mushrooms were sounding good, but what to combine with them. I've kind of done mushroom spinach to death, so I wanted something else. I stood there looking and looking, but nothing was hitting me. Then I thought about things I had at home that I might use. Then it hit me. Pancetta, mushrooms, parsley, and fresh basil was the flavor of the day. With a plan in mind and my mushrooms in the bag, I was on my way.
1/4 cup olive oil
1/4 cup diced pancetta
8 oz, cremini mushrooms
1 small onion diced
1 cup arborio rice
3 cloves garlic minced
1 cup white wine
3 cups simmering chicken stock (approx.)
1 cup grated pecorino Romano cheese
1/4 cup chopped parsley
2 Tbs. chopped fresh basil
In your favorite risotto pan, heat 3 Tbs. olive oil. Add onion and rice and heat through till the edges of the kernels of rice begin to turn slightly translucent. (about 3-4-min.) Add the wine and stir frequently. Keep cooking till almost all of the liquid has been absorbed. Then add a ladle full of stock and stir occasionally till it also has been absorbed. In the mean time in a separate saute pan, in the remaining oil, heat the pancetta and cook till golden brown. (just like bacon) Then add the mushrooms and cook till the mushrooms have softened. (You might need a little more olive oil if the mushrooms seem too dry) Finish adding stock to the risotto a ladle full at a time till the rice is cooked through, but kernels are still a little firm. Usually this takes about 30-35 min.. Add the pancetta and mushrooms and heat through. Remove from heat and remaining ingredients . Stir well and serve.
The result was a great dish of risotto.
Try it and enjoy.
I had a little Montepulciano D'abruzzo to go with it. Delightful!!!
Ciao for now, Garlichut
Tuesday, February 28, 2012
Why Sirloin?
Why sirloin?
I chose sirloin steak for Sundays meal for several reasons. The primary reason, of course, is the flavor. It just seems to have a lot more flavor than, say, tenderloin, New York, T-bone. That might just be my preference, but because I was able to get the sirloin for only $2.72 per #, there is certainly a little more incentive to explore it's possibilities.
I bought a whole sirloin from Sam's club. Then, I took some time to break the whole piece of meat down into single muscle sections, which I then trimmed of all silver skin and fat and gristle. At that point you have the option of cutting any size steaks you want. I cut very thick steaks, almost what would be called a baseball cut. The reason for that is that it's easier to cook a thick cut of meat to rare or medium rare, than a thinner piece of meat. Next, to avoid toughening the meat by charring the outside too much, I grill the meat over very high heat only enough to get the outside browned. Then, I finish the steaks in the oven. 400 degrees for 5-10 minutes. The result is a very tender and flavorful steak, from what otherwise might be considered a secondary cut of meat.
Now, since not everyone has the time or skill to butcher their own steak, when you buy sirloin, buy a sirloin roast as opposed to thinner sirloin steaks. Then you can cut the roast into large individual pieces and cook the same way. Give it a try. I hope you enjoy the results.
Ciao for now, Garlichut
I chose sirloin steak for Sundays meal for several reasons. The primary reason, of course, is the flavor. It just seems to have a lot more flavor than, say, tenderloin, New York, T-bone. That might just be my preference, but because I was able to get the sirloin for only $2.72 per #, there is certainly a little more incentive to explore it's possibilities.
I bought a whole sirloin from Sam's club. Then, I took some time to break the whole piece of meat down into single muscle sections, which I then trimmed of all silver skin and fat and gristle. At that point you have the option of cutting any size steaks you want. I cut very thick steaks, almost what would be called a baseball cut. The reason for that is that it's easier to cook a thick cut of meat to rare or medium rare, than a thinner piece of meat. Next, to avoid toughening the meat by charring the outside too much, I grill the meat over very high heat only enough to get the outside browned. Then, I finish the steaks in the oven. 400 degrees for 5-10 minutes. The result is a very tender and flavorful steak, from what otherwise might be considered a secondary cut of meat.
Now, since not everyone has the time or skill to butcher their own steak, when you buy sirloin, buy a sirloin roast as opposed to thinner sirloin steaks. Then you can cut the roast into large individual pieces and cook the same way. Give it a try. I hope you enjoy the results.
Ciao for now, Garlichut
Monday, February 27, 2012
Good looking asparagus around
I've been seeing some good looking asparagus around. It brought to mind this pasta dish that I used to make.
Penne with asparagus and mushrooms
1/4 cup olive oil
8 oz. white mushrooms
5-6 cloves garlic finely chopped
1 bunch asparagus, tough stems removed, blanched and cooled, and cut into 1 in. pieces
1/2 pound penne pasta
Juice of half of a lemon
1/4 cup finely chopped parsley
Romano cheese to taste
Fresh ground black pepper to taste
Bring a large pot of water to boil. Add the penne and stir occasionally. Heat a medium sized saute pan over med. high heat. Add olive oil and mushrooms and cook about 2-3 min.. Add the garlic and cook another 2-3 minutes. Put the asparagus in and heat through. Drain the pasta, put into a large serving bowl, add asparagus and mushroom mixture, the lemon juice, parsley, romano, and black pepper, Toss well and serve.
Ciao for now, Bob
Penne with asparagus and mushrooms
1/4 cup olive oil
8 oz. white mushrooms
5-6 cloves garlic finely chopped
1 bunch asparagus, tough stems removed, blanched and cooled, and cut into 1 in. pieces
1/2 pound penne pasta
Juice of half of a lemon
1/4 cup finely chopped parsley
Romano cheese to taste
Fresh ground black pepper to taste
Bring a large pot of water to boil. Add the penne and stir occasionally. Heat a medium sized saute pan over med. high heat. Add olive oil and mushrooms and cook about 2-3 min.. Add the garlic and cook another 2-3 minutes. Put the asparagus in and heat through. Drain the pasta, put into a large serving bowl, add asparagus and mushroom mixture, the lemon juice, parsley, romano, and black pepper, Toss well and serve.
Ciao for now, Bob
Thursday, February 23, 2012
Shrimp with mushrooms and spinach
At dinner last Sunday, we ran into difficulty publishing an entry on the blog.
So, this was the main course.
2-3 Lbs. shrimp coarsly chopped
1/4 cup olive oil
1/4 cup finely diced pancetta
6-10 cloves garlic finely chopped
12 oz. white mushrooms thinly sliced
A bag of spinash washed and stemmed
1 cup chicken stock
Black pepper to taste
1 cup + gratted romano cheese
Saute shrimp in a pan till not quite cooked through and set aside.
In a pan or pot large enough to hold all ingredients before the spinach gets wilted, heat olive oil and pancetta till the pancetta just starts to turn golden brown. Then add mushrooms and cook till soft, add garlic and cook for about another minute or two. Add the stock and spinach and cook covered, tossing occasionally till spinach is wilted. Add shrimp and heat through. Toss with a pound cooked pasta, the romano cheese and black pepper.
So, this was the main course.
2-3 Lbs. shrimp coarsly chopped
1/4 cup olive oil
1/4 cup finely diced pancetta
6-10 cloves garlic finely chopped
12 oz. white mushrooms thinly sliced
A bag of spinash washed and stemmed
1 cup chicken stock
Black pepper to taste
1 cup + gratted romano cheese
Saute shrimp in a pan till not quite cooked through and set aside.
In a pan or pot large enough to hold all ingredients before the spinach gets wilted, heat olive oil and pancetta till the pancetta just starts to turn golden brown. Then add mushrooms and cook till soft, add garlic and cook for about another minute or two. Add the stock and spinach and cook covered, tossing occasionally till spinach is wilted. Add shrimp and heat through. Toss with a pound cooked pasta, the romano cheese and black pepper.
Saturday, February 18, 2012
Salad continued
Hi,
Yesterday I tried to explain my reasoning for how I arrived at the combination of flavors that make up my balsamic vinaigrette. In my second blog I talked about stepping out of my comfort zone and coming up with new flavors. Mostly all I did was reduce my reliance on balsamic vinaigrette and used red wine vinegar, lemon, combinations of herbs, and other flavorful ingredients to produce some great flavor combinations,
This was one of the salads,
Boston lettuce, arugula, spinach, red leaf lettuce, blanched fennel, red onion, finely chopped parsley, chopped fresh basil, a little romano cheese, and a red wine vinegar vinaigrette.
Then to offer up a slight variation, another day I made:
Boston lettuce, red leaf lettuce, red onion, tomato, cucumber, sliced green Sicilian olives, capers, a little dried oregano, fresh copped parsley copped fresh basil, some grated cheese, and a red wine vinegar vinaigrette.
I used all kinds of variations of ingredients to keep things interesting.
Ciao for now, Garlichut
Yesterday I tried to explain my reasoning for how I arrived at the combination of flavors that make up my balsamic vinaigrette. In my second blog I talked about stepping out of my comfort zone and coming up with new flavors. Mostly all I did was reduce my reliance on balsamic vinaigrette and used red wine vinegar, lemon, combinations of herbs, and other flavorful ingredients to produce some great flavor combinations,
This was one of the salads,
Boston lettuce, arugula, spinach, red leaf lettuce, blanched fennel, red onion, finely chopped parsley, chopped fresh basil, a little romano cheese, and a red wine vinegar vinaigrette.
Then to offer up a slight variation, another day I made:
Boston lettuce, red leaf lettuce, red onion, tomato, cucumber, sliced green Sicilian olives, capers, a little dried oregano, fresh copped parsley copped fresh basil, some grated cheese, and a red wine vinegar vinaigrette.
I used all kinds of variations of ingredients to keep things interesting.
Ciao for now, Garlichut
Subscribe to:
Posts (Atom)